Chef Jean-Pierre is a James Beard Nominee Chef, TV Personality, and the Author of 3 Cookbooks with 54 years’ experience as a Professional Chef. He opened and ran one of America’s best 100 restaurants for 22 years and a cooking school with 40,000 students for more than 20 years. The Chef hosted over 200 cooking shows distributed on PBS in every television market in the US, China, and Australia. The Chef appeared on The Today Show 28 times as well as been a guest many times on Larry King, Regis and Kathie Lee and The Lifetime Channel. After many years he is coming out of retirement to once again teach and entertain us with a fun and straightforward approach to Gourmet Cooking! Come learn to cook with Chef Jean-Pierre, making cooking fun for everyone. If you not having fun cooking, you are not doing it right! As Chef Jean-Pierre would say...."Even a child could do it!"
Hello Chef, I am building a new Kitchen, can you share with us Chef the brand names of your cook top, the super nice oven ? I already found the wine cellar. I love the design of your kitchen. Give us tips on how to plan kitchen construction and planning. What to do and what to avoid doing. 😊 looking forward to a series of kitchen videos. From planning , construction ideas and maybe some about kitchen utensils and small appliances everyone should have .
I really like your recipe of How to Cook Pork Belly so Tender and Yummy! and few questions for you Your recipes look delicious +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Absolute master class right here. Steak Au Poivre can't possibly be made any better. This video should get a special icon from RU-vid for being the gold standard in its category. This chef whom we all love is a funny, jovial and joyful presenter, a great guy to step in front of a camera, with a taste for sometimes almost slapstick comedy. But boy, believe you me, when it comes down to the pure skills of making food on the highest level, this man knows his craft!
Can you add the link to the manufacturer’s name and where we can purchase a Tami or strainer? I have looked through my Matfer Bourgeat catalog and can find something that looks like your Tami but it’s for flour. Any help is appreciated and my wife and I love your videos. Do you still have your cooking school and if so how do we sign up. A like to that would also be helpful. Thanks again.
You can even step it up a little more, if you go all the way, making Michelin Star food. Instead of throwing the butter in when it's room temperature, which is nice, you could also throw it in a pot and make a Beurre Noisette, which you then ladle into the mashed potatoes. For this, put a sauce pot on low-medium heat, butter in at room temperature. Let the whey in the butter get golden brown from the heat, it gives it a nutty kind of flavor, hence the name. Plane down some nutmeg into your Mashed Potatoes à la Beurre Noisette at the end. Bit of finely chopped parsley on top. Bam! Thank me later. -> Don't let the butter get too brown, as it becomes bitter quickly then. 10 seconds is a lifetime. -> Don't overwork your mashed potatoes, as it becomes goo if you stir it too much and all the starch separates. At this point, you can only use it to bring on wallpaper. -> Precision means many little steps done right. You can make this maybe once a year, or twice, because it's not worth the effort for your every day cooking. Remember, it's just a side dish as part of something very special to go with.
Me, an ex-chef watching this. Notices the tamis (We call them drum sieves in Australia). I know where this is going, and my arm already hurts, but it will damn well be worth it. Going to make these for my wife tomorrow for Mother's day (Again, in Australia, don't panic if your country differs) ;)
Chef I only watch your teaching. Love it but have a question. in your video you talk about a 3/4 cup of heavy cream and in your recipe it says 3 cups of heavy cream, can you elucidate please.
You actually put a spoonful of water when you turn the heat off. It stops the cooking process because ghee is really hot that point and will overcoook with it's own heat. Overcooked ghee is not good for health they say.
Trichinosis comes from wild animals that are omnivorous/ carnivorous. Farm raised pork (from reputable farmers such as supply supermarkets and butchers) is almost (if not) entirely herbivorous these days. You don’t have to worry about trichinosis unless you’re eating wild boars, pink pork is delicious and tender and juicy!
Im watching... You better be spot on. I know how to do it. Will edit after video! Edit: Ok ok!!! More than 1 cleaning for extra starch, long time soak, great! Pff, you didnt blanch them in water for 2-3 min to freeze them after!!!! Ok,ok 1 small frying in oil. Make em rest, sound good put em in freezer 2-3 hours, perfect!! 2nd fry is the only way! Thats where the magic happen. Till golden brown, perfect! Proche de la perfection mais c est pas ta sauce au poivre!!! :)
There were some great ingredients here, but I tweaked this recipe and think it turned out better. The lemon overwhelms the delicate flavors of mushroom and butter. Also please if you must use lemon juice Or dry wine, choose one... using both unbalances the dish. To enjoy the many flavors of this dish, one shouldn't overwhelm the others. I prefer red wine vinegar or balsamic vinegar to lemon juice or wine. Also butter doesn't develop flavor when it's added so late. These mushrooms taste much better if you add the butter sooner and let it brown a little. One final note: some extra virgin olive oils are too bitter for this, try a smoother, balanced olive oil instead. Do these things and your dish will resemble the best restaurant food.
Chef, it's been a year and a half since your ham and cheese video. You said you'd teach us how to make Pain de mie and I don't believe you have yet. I respectfully request a bread video, please.
