Grandma's Favorite Steak | Jacques Pépin Cooking At Home | KQED 

Wish I could subscribe to just this series. No offense, KQED, as you make (and have made in the past) tons of great shows. But I'll watch every single one of his videos but don't have time for most others.

@@mahna_mahna You never know when you might accidentally discover your new favorite show.

@@kqed Yeah, but that's more true of just clicking on the homepage of youtube and seeing what the algorithm suggests. Because I've looked at the videos page of KQED, and nothing there jumps out at me.

I have always love you for all you have done. You are definitely a remarkable Chef. And for that. I will always follow you sir. It's has always been the best teaching for me. Am old school. Lol.😂

Adoro a este hombre

So, so true.

And the only one that he never mentions is the passing of his lovely wife.

​@@aragregorian6039He mentions her in the Onion sandwich recipe

The average home cook would be embarrassed/nervous to use as much butter as is needed to successfully replicate some pro quality dishes. Love these videos!

Steve Fye that is a French tablespoon of butter

French Tablespoons are bigger

Thats a French tbsn of butter hsha

@@irisfailsafe you beat me to the punch haha Need to b4 comment

Or perhaps the Bob Ross?

Except he cooks while talking.

You can't even spell the word "chefs" correctly. You know nothing. Go away and stop making the culinary arts some mockery.

Sine qua non.

Jacques Pépin stayed at our house in the 1970's (my mother owned a cooking school and wrote a cookbook) I remember him being extremely nice, I was 8-11 at the time.

Let me second what Brad Swan wrote above. I've loved watching Jacques Pépin for many years, and still re-watch the cooking videos he taped with Julia Child, where you enjoy the banter-JP: "MORE butter?!!?"-JC: "Well, we want it to be good!"-just as much as the cooking instruction. From what I know of Jacques' life, he's had a stellar career in the food world but even as a life-long master chef he remains unpretentious and generous to his audience. I don't think people come any finer than that-a mixture of old school excellence and vast knowledge coupled with modesty and personal integrity-and, if I could, I would thank him personally for raising all of our lives higher than they would otherwise have been. He's one of those people that, although you don't actually know him personally, if you've spent lots of time watching his videos you love him as a friend as though you DID know him. That's not only the power of television, but it is the power of a great-hearted person as well. If his daughter should ever happen across this comment, please give your dad an extra hug sometime from me and the rest of his fans, OK? For others reading this comment: Did you know that Jacques is also an artist/painter/menu designer? Have a look at his website sometime: jacquespepin.org

Brad Swan he is 85 now, cheers 🇫🇷🇺🇸

You kidding right? Almost sliced into his fingers doing the mushroom

@@yourgay3226 Not even close. This guy is a master.

One of the best

No

Because baking is chemistry, not art.

@@alanleslie7751 baking can eaaasily be art.

@@Shizzmonger Baking is art after it comes out of the oven, when you get to decorate it.

Actually you should try seeing baking as you see cooking. Once you understand what each ingredient gives in a cake you can do exactly the same, and it's really fun to make your own recipes on the go ;)

@@DemonicInfinity yeah, just that baking is more "fragile" if you like.

And you just know that by the end of it you would know a lot more about boiling water!

Me too! It’d be the best water you ever had.

You would know how to properly do it!

True dat.

& it would still be delicious.

I watched him and Graham Kerr when I was in my teens in the 80s/90s. That's when Kerr had moved from using a lot of butter as the galloping gourmet to using EVOO. I learned so much. How to crush garlic, dice an onion, etc. I won my wife's heart with my cooking. :) 21 years and still going strong! And I still love the way Jacques says his own name... that alone is like butter.

Reading this and Mumen Rider's comments warmed my heart. I'm younger was inspired by the people Jaques' inspired, which has led me to him. What great soul he is. One of the most revered people in the world to me.

You know he was referring to his mother-in-law, whose name was Julia, don't you? Not Julia Child.

@@Morpheus1910 oh

Ima Doll loved this comment. A real laugh out loud. And true, too... I watch his recipes for ingredients I can’t even stand, just to learn...

I feel ya. He has a 3+ hours long video on RU-vid that’s just essential techniques. It’s amazing.

This guy put water on a f'n Raw steak...

@@tytytyme33 now that's a fuckin comment! lol

What Scribble? Take a screenshot, it'll go to pictures.

Meditation

@@alanleslie7751 lol. Oops. Thanks

La Technique and La Methode are so informative. Both are excellence books!

Then you're surely blessed 😇

Ah ha! La technique was first published around 1976 I was a senior in High School. So you've shown your age.😋 I have always had a strong desire to cook, until I started following Jacque it was all hot dogs and burgers, he opened a whole new way to put love on your family's table. I have around 7 of his books that I reference for full weekend meals. I get so much enjoyment in planning, shopping, prepping, timing, cooking and serving the meals. (Don't forget the wine.) Jacque is getting up in age and one day we'll wake up and he won't be around, a sad day because we all will lose a teacher and a friend. But until then, as Jacque would say, "Happy Cooking!"

I have very good knife skills, but at 77 I'm a quarter speed of what he can do, and he is 10 years older than I am!

Well said. I would add- He is versatile and flexible. He used that mushroom simply because he had it. He isn’t snooty or pretentious about adhering to a recipe.

Steve Heimann I actually got “Cooking at Home with Jacques and Julia” on DVD at the very beginning of this. When things get bad, on goes the DVD player and open goes the bottle of vin. Instant sanity.

The hero we all need right now.

Michael Judge loved that series.

@@kqed So true. Jacques Pepin has always been my personal hero.

Same. I've watched him gallotine a chicken over a dozen times.

I just loved Cooking with Claudine too! But I’ve watched him for years and years!

Curious how you prepare the lemon. Thanks.

I know, in almost every video 😁.

Well they don't take up mushroom in the fridge.

@@kumquatmagoo this pun might press someone's buttons.

Perhaps he grows them in the basement?

Jacques buys mushroom one at a time from the market ... lol. !

💯

Only a sick, sick person.

Sometimes, unfortunately, people are just cynical and mean☹️

The same kind of people that keep "correcting" him about various things, only showing their ignorance.

Hell yeah......

Very common Mediterranean technique. If you don't have anchovies, a small spoon full of fish sauce will do a lot of the work.

You don't taste the anchovy. It provides a satisfying quality of flavor. A good inexpensive option is King Oscar. Thus you avoid the bottom of the line anchovies usually served with pizza.

It must add more the umami taste

@@patriciacarlyle9456 I'm going to give it a try once and then I will respond to this thread and let everybody know what the result is as far as taste.

coyote311 me too!

All good cooks do.

@@alanleslie7751 Not true.

@@bringingtolightnj9127 For things where you don't have to have specific ratios (like baking), they do. Recipes are always written so people have some idea of what to add. Often it's arbitrary, or because e.g. "a typical lemon will produce ___ amount of zest, so that's the amount we'll say." Everything can be modified to taste or available ingredients when cooking.

If I ever have a mushroom lying around in my fridge it's so rotten I can barely tell it's a mushroom

Lmao I thought of the same thing

@@stefymarty it's so rotten it's growing mushrooms.

I have mushrooms in my fridge, but they don't look edible... I should really clean my fridge

Someone is buying individual mushrooms and sneaking them into Monsieur Pepin's fridge in the night.

You're going to love it, it's a great read and easy to follow. Just keep perfecting your technique, that's the key.

@@skippy426 Will do, thank you! Watching him in all the videos is extremely helpful as well. There is one posted that is three hours long, and it's all about technique.

Jacques would approve!

I'm going to open a restaurant called fast food my way ☺️