I love this guy’s relaxed attitude… he says “no longer than 10-12 seconds” and proceeds a good 30 seconds beyond this - the cleaning the board [alone] used up 12 seconds….
He’s more focused on quality rather than speed, which I absolutely respect. It’s not like he has a whole dining room full of people waiting on him, he’s showing us how to take our time and do it properly.
it's pretty comical that you write this under a "peel and dice tomato" video. like you can cook a million of recipes without the need of peeling a tomato lol
Anyone else, after seeing this, think he's absolutely ROCKING the silver hair? My favorite YT chef --- I use a lot of his recipes when I cook for others, and always with success.
2:58 moves scraps bowl away 3:03 proceeds to pick up scraps from board and take them to the scraps bowl only to freeze in realization that he just took the scraps bowl away 5 seconds ago.
These quick technique videos are fabulous. I love watching the chef make entire meals, but I learn so much when I just focus on these technique demonstrations. I really appreciate all of Jean-Pierre’s work.
Old school french chefs like this generated so much in trimmings and scraps that it looks very odd today. But in fact it wasn't wasted, staff meals were usually made with the trimmings and were often innovative, hearty and delicious!
I cried watching young cook peeling celery stalk of most valuable parts( leafs and green tips) throwing in garbage. I chop the leafs as they have lots of heathy stuff in them.
@@Dzidekification That part is very bitter, so it can't be used in recipes calling for celery and best thrown away. It has little value. Could use it to make a vegetable stock, I suppose.
I heard the voice but when I saw the dark hair I was caught off guard because I just recently started following. Seeing this was from 11 years ago explained it. So happy I found these videos of Jean. I finally made the beef Wellington today. Turned out fabulous. I need more practice at making crepes. LoL.
Nah he just has a slower running clock. You know when you are waiting for water to boil if you go watch a tv show or read an email the water boil very rapidly but if you sit there and watch it then it will take what seems like 30 minutes. With this tomato if you clean up after yourself while it cooks then it was only 10 to 12 seconds. If you were to sit there and stare at it and count then it would be more like closer to a minute.
Robert Ellis… I don't know the original poster's intent, other than to call out the chef on his inability to count. Chefs need to have a built-in timer. No one would have thought anything of it except for the fact that he was so specific ("no less that 10 to 12 seconds") and then kept putzing around and talking for 35 extra seconds was a little comical.
This is fantastic…never knew cooking could be this simple….thank you for tips on knives and pots and pans…essential tools and how to take care of them!
Omg! It soooo great to watch you from who knows how many years ago and you SOUND EXACTLY THE SAME! Same little lines, always cleaning, making it look easy enough for a child to do! Loved this so much!
It's all very simple when you have such an experienced Master Chef explain techniques in a straight forward way. Thank you Chef Jean Pierre - watching your channels over the last few months have made me cook better and prepare food better I actually enjoy cooking and being in the kitchen. I get rewarded as I enjoy eating far more than I use to.
I think Chief JP looks Sevier w' his silver & white hair now in 2023 than he did back in the day. Handsome as he'll! Addicted to him to watch & learn from him. TY Chef! Love U!
Chef, you are screwing up my sleep schedule lately because it's hard to stop watching. 😂🤣 This instruction here is so valuable to me as I can not stand having that skin on my Tomatoes. Thank you!!!
I watched you do steak diane 5 minutes ago (6/19/21) when you mentioned you were on PBS "with dark hair" years prior, I had to come and see. Love you then, love you now. How can I thank you for your generosity in showing how things are done? You're really special ~♡~ Thank You So Much ~♡~ God Bless You ~♡~
I had to go back in time of your videos n then seen I wasn't the only one that has lol, I'm so addicted to your videos, your style and recipes are wonderful and I like that so many of your recipes I'm familiar with, you have wonderful ideas and simplicity that I can incorporate into my recipes and recipes of yours that I am going to try as well, Thank You Chef Jean Pierre for the past and I look forward to your future videos
Many years ago I was taught to blanch them until the skin broke then rinse and cold water. Today I was taught I was doing it all wrong this whole time. Thank you Chef Jean Pierre! I'm catching up.
He is just demonstrating how to prepare a tomato for saucing....NOT MAKING A SAUCE ! What the #$%$% is wrong with you people... If he saved every scrap of food he ever used as a teaching tool he would be up to his elbows in garbage. Wow! look, more for the compost pile?
Thank you, Chef Supreme Jean Pierre. You are lovely & will be beautiful in many more years! Thank you, Sir Chef Jean Pierre for publishing this basic lesson. I'm so grateful! Virtually Yours, France StayFree via ¡Viva Cristo Rey! from Sacramento CA USA
Chef you taught me how to cut a dang onion?! Now I time traveled back so you could teach me how to dice a tomato!! You are more amazing than you know!!!
Two of my friends just completed a full year in a Cooking School to become a certified "Chef". I have been a faithful follower of Jean Pierre and can out "Chef" both of them any day, any time!!!
Holly Molly. He used to have dark hair! Love this guy. I'm no chef, but my bachelor life is elevated because of his cooking videos. One day in my dreams, he will be sitting in my ice fishing hut on a bloody frozen lake with some friends showing us how to make an amazing meal out of some blue gills and walleye.
Best teacher you could have. I am in the process of starting at oldest TH-cam video and working forward. So enriching, and I am learning so much about becoming a good foodie cook in the process.
I have an Italian cookbook. In one of the recipies, it says you need peeled tomatos as an ingredient. I didn’t know you have to boil them first and trying to peel them was a disaster. I have a saying that if something is too difficult then you’re probably doing it wrong. I was definitely doing it wrong. Thanks for the video!
Hi my friend. Have you ever tried my method which saves a lot of time? I cut the cleaned tomato in half horizontally. With a grapefruit spoon or a teaspoon(smaller if available) or small melon scoop and remove the seeds. ♥️ Whallah!! Tre bien!!
Bravo! I'm grateful, Cordon Bleu Chef Jean Pierre! You told me to be patient - and Voilá! You found the school lessons!!! Bravo! It's so nice to learn from you more than just on Thursdays!!! France StayFree via ¡Viva Cristo Rey! PS Thank you for the gastrointestinal factoids about "the skin." You are very correct, of course. F - from Sacramento CA USA
Hello my friend. I sometimes, when rushing, I use a potato peeler to remove the skin. It really saves rime and is so easy to do. I think you are great.
@@joshlewis575 bullshit. The inner juice is where it's at. Nice and tangy. What you got against seeds? Afraid a tomato plant will grow in your tummy wummy?
oh and fyi Dr. Gundry says yes to fat, heavy cream and butter !!! No casein in heavy but casein in skim milk low fat. So you have been correct all along ! I bet you have a strong heart.
I love this guy’s relaxed attitude… he says “no longer than 10-12 seconds” and proceeds a good 30 seconds beyond this - the cleaning the board [alone] used up 12 seconds….
Wait until you hear, and see, him saying to “measure carefully”. 😂
He’s more focused on quality rather than speed, which I absolutely respect. It’s not like he has a whole dining room full of people waiting on him, he’s showing us how to take our time and do it properly.
I've learned more from this guy in 1 month than in a lifetime of making a fool of myself in the kitchen
😍😍😍
@@ChefJeanPierre 😍😍😍😍
Same!!!
it's pretty comical that you write this under a "peel and dice tomato" video. like you can cook a million of recipes without the need of peeling a tomato lol
I dont even cook but, damn i can't stop watching After that onyo*video
always going down a rabbit hole of youtube videos
@@gd-jvy-official yes.
*onyo
lmfao same
You don’t cook? How do you live?
Anyone else, after seeing this, think he's absolutely ROCKING the silver hair? My favorite YT chef --- I use a lot of his recipes when I cook for others, and always with success.
he really likes it when you comment how many seconds the tomato was actually in the water as opposed to his prediction of 10-12 seconds
How good is he? He's so good, you'll go back almost 10 years to see more of him! 😘🤗🍸
Dude, his passion transcends time! It's so rare to see a personality chef that genuinely loves his craft many decades down the road.
He sounds french and not french at the same time.
Sounds Cajun to me 😎
He sounds 50% english, 10% italian, 20% french and 20% spanish to me
he's a a friend of mine .......I can tell you he comes from France.....as Cute as you are Wenaldy...I'll speak French any time you want
@@fjrholdings3185 wtf doe
This a test--
--wouldnt you agree jean pierre polnareff
2:58 moves scraps bowl away
3:03 proceeds to pick up scraps from board and take them to the scraps bowl only to freeze in realization that he just took the scraps bowl away 5 seconds ago.
Lmao that freeze like "where my bowl?"
😂😂
Relatable
And then when he cut the tomato it went straight into the garbage bowl
XD
Me: I like seed in my salsa
Chef Jean: removes seeds from tomatoes
Me: I don't like seeds in my salsa
YOUR COMMENT IS THE ONLY HEARTED COMMENT AND IT WAS POSTED 5 DAYS AGO
@@realprisec my man Jean is on point
Removing seeds is not done just for appearance' sake, but to also make a meal more digestible. Small seeds like that can be a problem for many people.
😂 me too... I'm like huh... I love the seeds in my salsa... but yup... not now 😂❤
I love running back these classics videos. (:
These quick technique videos are fabulous. I love watching the chef make entire meals, but I learn so much when I just focus on these technique demonstrations. I really appreciate all of Jean-Pierre’s work.
Old school french chefs like this generated so much in trimmings and scraps that it looks very odd today. But in fact it wasn't wasted, staff meals were usually made with the trimmings and were often innovative, hearty and delicious!
You are right Rasheed and must have worked in a French or Italian restaurant years ago!😀❤
@@ChefJeanPierre Merci Chef!
I cried watching young cook peeling celery stalk of most valuable parts( leafs and green tips) throwing in garbage. I chop the leafs as they have lots of heathy stuff in them.
What did they use the trimmings for, stews?
@@Dzidekification That part is very bitter, so it can't be used in recipes calling for celery and best thrown away. It has little value. Could use it to make a vegetable stock, I suppose.
I heard the voice but when I saw the dark hair I was caught off guard because I just recently started following. Seeing this was from 11 years ago explained it. So happy I found these videos of Jean. I finally made the beef Wellington today. Turned out fabulous. I need more practice at making crepes. LoL.
"I don't think I'm gonna leave it in there longer than 10-12 seconds..."
*Leaves it in for 46 seconds*
OOP!
Nah he just has a slower running clock. You know when you are waiting for water to boil if you go watch a tv show or read an email the water boil very rapidly but if you sit there and watch it then it will take what seems like 30 minutes. With this tomato if you clean up after yourself while it cooks then it was only 10 to 12 seconds. If you were to sit there and stare at it and count then it would be more like closer to a minute.
@@godssheep3959 Seems like a far stretch.
You wait til the peel starts to crinkle which can be as long as it takes depending on ripeness of tomato
@@Marniuhhh r/whoosh!
@@andersbacklund6224 haha funny reddit moment! Thanks for the gold kind stranger🤡
.. it was actually 13 seconds left in there when you finished saying no more than 10-12 seconds.. tomato was actually left in for 47 seconds..
Robert Ellis… I don't know the original poster's intent, other than to call out the chef on his inability to count. Chefs need to have a built-in timer. No one would have thought anything of it except for the fact that he was so specific ("no less that 10 to 12 seconds") and then kept putzing around and talking for 35 extra seconds was a little comical.
Exactly, don't say 10-12 seconds when it should be put in there for almost a minute, thats misinformation
LoveGixx thought i was the only one who noticed
Jesus christ, who fucking cares, whether it be 10 seconds or 1 minute it really doesn't make any God damn differance.
HII_VE no difference ? you don't cook food obviously. try it out and you'll see.
This is one of the most helpful videos I've ever seen
It would be so fun to cook on a line next to him. Contagious personality and the perfect chef for TV.
jaimerais cuisiner pour vous je demenage en france.
Easily the best cooking techniques videos on the internet. Puts the others to shame. Thanks very much!
It's been 5 years
Joke aside this very informative and he delivers it very clear and simple
Onyong
Hey are you Japanese i love Japanese culture is all about awsome video game's and cars hey do you like mk4 toyota supra
Onyonghaseyo
Akshat Singh Mehra He’s mocking her dude
@@inspectorraja2551 Thats korean dude means Hi lol😆
加藤みずっち well played!
You are an inspiration to home cooks and aspiring professional chefs alike. Merci, Jean-Pierre...
This is fantastic…never knew cooking could be this simple….thank you for tips on knives and pots and pans…essential tools and how to take care of them!
I'm obsessed with this man's feel-good attitude and charisma!~
This guy is very good.... Im learning a lot from this guy....
Omg! It soooo great to watch you from who knows how many years ago and you SOUND EXACTLY THE SAME! Same little lines, always cleaning, making it look easy enough for a child to do! Loved this so much!
It's all very simple when you have such an experienced Master Chef explain techniques in a straight forward way.
Thank you Chef Jean Pierre - watching your channels over the last few months have made me cook better and prepare food better I actually enjoy cooking and being in the kitchen. I get rewarded as I enjoy eating far more than I use to.
I had no idea what an ignorant cheffy cook I was until this brilliant series
I think Chief JP looks Sevier w' his silver & white hair now in 2023 than he did back in the day. Handsome as he'll! Addicted to him to watch & learn from him. TY Chef! Love U!
Chef, you are screwing up my sleep schedule lately because it's hard to stop watching. 😂🤣
This instruction here is so valuable to me as I can not stand having that skin on my Tomatoes. Thank you!!!
Screw the tomato, where is the onyoh?
My new favorite cook tutorial videos.
I love this. JP was exactly the same then as he is now, minus the hair color.
You've aged very gracefully in the last eleven years. Looking forward to your next video!
I watched you do steak diane 5 minutes ago (6/19/21) when you mentioned you were on PBS "with dark hair" years prior, I had to come and see. Love you then, love you now. How can I thank you for your generosity in showing how things are done? You're really special ~♡~ Thank You So Much ~♡~ God Bless You ~♡~
Oh my gosh! That is perfect. Never thought about cutting them that way. The blanching yes but not the way you cut the seeds out. Genius!
It reminds me of the way some chefs cut sweet peppers to avoid the core.
I had to go back in time of your videos n then seen I wasn't the only one that has lol, I'm so addicted to your videos, your style and recipes are wonderful and I like that so many of your recipes I'm familiar with, you have wonderful ideas and simplicity that I can incorporate into my recipes and recipes of yours that I am going to try as well, Thank You Chef Jean Pierre for the past and I look forward to your future videos
Thank you for the wonderful Tomato lesson, Chef!
I love watching these older videos and seeing the same mannerisms as his videos today.
I love, the way he talks! ❤
Me too
Many years ago I was taught to blanch them until the skin broke then rinse and cold water. Today I was taught I was doing it all wrong this whole time.
Thank you Chef Jean Pierre! I'm catching up.
"Now we have perfect diced tomato!"
*puts diced tomato in the trash bowl*
lmao
I was taken aback when I saw that😅 😂
He is just demonstrating how to prepare a tomato for saucing....NOT MAKING A SAUCE ! What the #$%$% is wrong with you people... If he saved every scrap of food he ever used as a teaching tool he would be up to his elbows in garbage. Wow! look, more for the compost pile?
He has finished his Demonstration and is simply cleaning up the area.
Thank you, Chef Supreme Jean Pierre. You are lovely & will be beautiful in many more years!
Thank you, Sir Chef Jean Pierre for publishing this basic lesson. I'm so grateful!
Virtually Yours,
France
StayFree via
¡Viva Cristo Rey!
from Sacramento CA USA
I always watch these for the cooking tips and end up staying because of the energy and charisma!!!!
10-12 seconds... so accurate, especially when you leave it there for 45 seconds.
Hater
That’s exactly what I said but it’s ok because this guy is amazing
@@nicoodle5360 your a hater you son of a s**t
@@nicoodle5360 idk, your probably a 8 yrs old kid, maybe i should have said that.. 🤔
Shouldnt*
Chef Jean-Pierre -- "An oldie and goodie!"
Chef you taught me how to cut a dang onion?! Now I time traveled back so you could teach me how to dice a tomato!! You are more amazing than you know!!!
And where is the onyo
@@mendoh7891 two onyos 😂😂😂
Two of my friends just completed a full year in a Cooking School to become a certified "Chef". I have been a faithful follower of Jean Pierre and can out "Chef" both of them any day, any time!!!
Holly Molly. He used to have dark hair! Love this guy. I'm no chef, but my bachelor life is elevated because of his cooking videos. One day in my dreams, he will be sitting in my ice fishing hut on a bloody frozen lake with some friends showing us how to make an amazing meal out of some blue gills and walleye.
Best teacher you could have. I am in the process of starting at oldest TH-cam video and working forward. So enriching, and I am learning so much about becoming a good foodie cook in the process.
Wow, thank you for the kind words! 🙏❤️
Thank you so much for sharing all your expertise in the most delightfull way,
Deary me Chef, you were young then! Love the guy who sweaps in the backgroun 😂..
Genius is the Chef
Thank you; made simple! Best to you and keep on coming!!!
I have an Italian cookbook. In one of the recipies, it says you need peeled tomatos as an ingredient. I didn’t know you have to boil them first and trying to peel them was a disaster. I have a saying that if something is too difficult then you’re probably doing it wrong. I was definitely doing it wrong. Thanks for the video!
the technique is from boiling hot to freezing cold peel should come off ready for sauce ... wiiggling fingers...
What a legend he is still hearting comments!
Great videos! Thank you Jean Pierre!
10 to 12 seconds. .... and he talk over one minute before he takes out the tomato.
Jokes aside, your videos are really helpful chef. Thank you.
Man, I hate raw tomatoes, and it's because of the texture of the seeds! I'm glad that the "right" way to peel and dice a tomato keeps them out! 😄
This makes me wanna make a nice sauce, but I don't cook.
Thank you chef, humans do not digest tomato skins, and food tastes better without them.
Stumbled across his videos and im hooked.
Nice to catch this older video! Thanks for sharing. I’ve seen you do this more recently too!😊
Every time TH-cam recommends a video from Chef Jean-Pierre, my happiness hormones come into play!
😍😍😍😍😍😍😍
**That's how we forge a tomato to cut diamonds**
Again.... Thank you Dear Chef JP!I just learned something simple but very Important for my cooking.. since I cant stand tomaten Peel in my dishes😜
That was longer than 10-12secs.
+Cottonbudly lol. I noticed that as well.. It was more like 40 seconds
Bigly
*Everyone whole watching JoJo*
GonerDPanda - Guides And Walkthroughs no one gives a fuck about “Jojo”. Why bring him up ya fool?
Hi my friend. Have you ever tried my method which saves a lot of time? I cut the cleaned tomato in half horizontally. With a grapefruit spoon or a teaspoon(smaller if available) or small melon scoop and remove the seeds. ♥️ Whallah!! Tre bien!!
Bravo! I'm grateful, Cordon Bleu Chef Jean Pierre! You told me to be patient - and Voilá! You found the school lessons!!!
Bravo!
It's so nice to learn from you more than just on Thursdays!!!
France
StayFree via
¡Viva Cristo Rey!
PS Thank you for the gastrointestinal factoids about "the skin." You are very correct, of course.
F - from Sacramento CA USA
I LOVE YOU CHEF JEAN-PIERRE
I love this guy.
Hello my friend. I sometimes, when rushing, I use a potato peeler to remove the skin. It really saves rime and is so easy to do. I think you are great.
It takes real dedication to boil a whole pot of water just for one tomato
1:29 Da skiny scamanoff
I found a new technique! Thanks Chef JP!
"no longer than 10-12 seconds", laughing. Jean Pierre is the best.
ok but how do we peel and dice an onyo
cluefi
Makes sense on the skin. Thanks Chief Pierre 👊💪
I love watching him cook. I clean as I go too. I hate a dirty cutting board
incredible videos thanks a lot
Very skilled.
ill stick with using the whole tomato. not everyone can afford to throw away half the tomato lol
And they'll never be close to the consistency of this. Plus the seeds are slimy n gross anyways in a salad
@Seven V wait you don't eat the banana peel?
@@bananabob4753 what degenerates 🙄
@@joshlewis575 bullshit. The inner juice is where it's at. Nice and tangy. What you got against seeds? Afraid a tomato plant will grow in your tummy wummy?
Dr. Riq exactly, the seeds and inner juice is the best part
Behind the scenes of the kitchen in Polnareffland.
You left it longer than 10 to 20 seconds LOL I love your show😂🤣🤣🤣🤣🤣😂😂😂👌🏾
Amazing
oh and fyi Dr. Gundry says yes to fat, heavy cream and butter !!! No casein in heavy but casein in skim milk low fat. So you have been correct all along ! I bet you have a strong heart.
Perfect 👍🏻
You're the Bob Ross of the Kitchen.
just found this old video today, didn't recognize Chef JP.. I steam my tomatoes, no need to boil a lot of water, and it's fast. 👍🏻
Steve, chances are he knows more than you do 👍🏻
Idk why i got this in my recommendation but you have my interest now.
Because onyo
- Clicked this video
- Knew the comments would be onyo =)
When I’m not cooking, I’m watching Chef Jean!
ONYOOOOOOOOOOOOO
Thanks for sharing
What’s wrong with tomato seeds? I boil and skin as well, but love the juice and gelly-like part.
The onyon video brought me here!
I learned from Luciano's Italian Restaurant and CI Shenanigans Restaurant in Tacoma, Washington on Ruston Way Waterfront.
Nice video. Thanks for your patience, Master Onyo.
You guys don't understand, the 10-12 seconds was "measured carefully!"