The more comments I read from people thinking, just like me that Chef Jean Pierre is an amazing cook and a very good teacher, the more I realize that what we have here is more than just comments stacked up by a bunch of "viewers", it looks like a real community. And for that very reason, I feel being here like being at home. Most of the comments are constructive ones, the whole place looks like a "havre de paix" (safe haven) in a completely insane world. We learn. A lot! But always the funny way, and after that, we are not afraid anymore to even touch a pan since after all "a child could do this, remember?". Thanks Chef,
WOW!!!!! I will pin your comment as one of the best one I received all year!!! I must quote you..."Most of the comments are constructive ones, the whole place looks like a "havre de paix" (safe haven) in a completely insane world" Much love to you Philippe 😍💓💓
@@ChefJeanPierre Yes it is so rare to see such positive constructive comments, but it all flows from our good Chef's wonderful passing on of knowledge.
Mix flour or arrowroot in semi warm water or stock in a small jar and then incorporate into your recipe under low heat and it blends in well without clumping…;) mom used to shake it in a Wylers jar
I learned a lot about being a saucier working for JP! He knows everything about sauces! Salt is the key to making the flavors come together. As soon as the salt appears in the background ever so slightly, the flavors brighten and the sauce is complete. A key to being a great saucier. Thanks JP!
@@trae4529 until you are comfortable on the amount of salt to add to a soup or a sauce, add it in very small amounts at a time. It’s very easy to over season. There is a very fine line from being perfectly seasoned to over seasoned. Isn’t that right @Chef Jean-Pierre?
Instantly my favorite chef on RU-vid. Speaks from the heart, is passionate about cooking, and speaks in terms that I (a novice cook) can not only understand but have knowledge of the “why” afterward. Great job man and wish you the best moving forward.
Very nice from the seasoned expert. At 18:20 adding the cognac, some may option for quality dry sherry and benefit the gravy will not have as much a liquor flavor to your diners. Possibly also dry sherry can be more compatible, complimentary with other foods in the meal. He likes cognac, it throws-down, makes an aromatic flavor statement in his meal. Either choice can be enjoyed, think and now your diners
My father, who never cooked anything more complicated than boiled hot dogs, started watching your videos during COVID. He made this gravy last Thanksgiving and blew my mind. It's my turn this year so thanks for the great videos, and thanks for teaching my Dad that he can cook too!
I made this gravy and got compliments out of the blue. It’s delicious and even better is that it can be made in advance which makes things so much easier.
Not only are you a good teacher, you’re very entertaining. I wish there was a way to enjoy the food you prepare. Thank you for taking the time to make your videos, I never fail to learn from your shill as a chef. From Missouri
New subscriber to your channel, Chef. I think I've learned more about cooking from you in a few videos than from years of watching instructional cooking shows. You don't simply show us what to do, but why. I'm too old to become a chef, but have already learned enough to elevate my home cooking within the confines of budget and equipment. Thanks for sharing your expertise with us.
I love Chef too! Like you said, he tells us WHY, that way we can extrapolate to other applications. I have become much more confident with Chef Jean Pierre's help.
My Mom made a roux with the fat, but she skimmed the rest of the fat off. Because we couldn't afford to waste anything. I still make a roux for all of my gravies!!! I love her for teaching me how to cook. I have found that it is easier to cook for more that one!! LOL
I made this gravy with bought stock and it was fantastic. The flour addition is awesome and works so well. Have made your meatloaf, with this gravy, also did the Steak Au Poivre, all delicious. I live alone and this food makes a person so happy. Thank you Chef Pierre.
Chef Jean, I made your turkey gravy for Thanksgiving and I cannot put in words.... The flavor, the texture and how scrumptious / primo this gravy turned out. A hit for sure from our guests. A word to all of your readers.....Do not cut any step or ingredient out of his recipe ! If you do not I promise (just an amateur) that it will be the best your taste buds have ever enjoyed!!!!! Thank you Chef Jean-Pierre!
Chef Jean-Pierre I love cooking, and have followed many cooks/chef's but you are the best. I have learned so much from some of your shows, and I love your great sense of humor and suggested adaptabilty to anyone cooking at home. I entertain often and believe me, many of your subjects I will be preparing. Love the turkey gravy... I will be making this Thanksgiving. I never thought that I would see a chef so in love with butter. I absolutely cannot cook without lots of butter and my daughter has followed suit. Thank you Chef Jean Pierre.
Chef Jean-Pierre, you have no idea how much fun it was to watch your videos as I prepared my cranberry sauce, turkey stock and gravy this week. If I lived in FL, I would be in the front row of your cooking class! You are a professional Chef that is also an amazing educator. I have learned so many tips and techniques from watching your videos. This Thanksgiving, when it is my turn to say what I am thankful for - YOU CHEF will be a very special mention. In fact, we will "toast" to you before the salad. Oh, and the hubby is going to watch your carving video segment while carving the turkey. It will be fun! God Bless You!!!!!
Lol 😂 I was in the middle of watching yesterday’s video and it went black screen 📺 on me ! I was wondering how come the video was mostly frontal recording and I was admiring the sides of the pots instead of their contents ... thank you very much for bringing us always such terrific visuals !
Chef 👨🍳! If we choose to freeze in advance ? Would it be better to do the thickening and butter on the day of serving? I don’t know about cornstarch rethickening on its own ...😁
Not Chef but I’d say don’t worry about that. Make the gravy like you want it on Thanksgiving. On the day of Thanksgiving reheat the gravy in a double boiler (stainless steel bowl over a sauce pan of water works great). If it needs thinning add stock. If you’re concerned it’s to thin bring it to a boil & add cornstarch. Get it how you like it & serve. Be happy!
Dear Jean-Pierre, I made this for Christmas and it was SPECTACULAR, it made me feel like a professional chef. And I am doing it again for my mom's birthday it was sooooOO good. Thanks so much!
I’d definitely take a cooking class with him. I really like how everything is added/adjusted at the end of each cooking step (eg flour, cornstarch, cognac, butter, spices). Then tasting it as you go you can control EVERYTHING. If you don’t want to add something you just leave it out. This is the best way to prepare a dish - always in control of the product in each step.
Made this recipe tonight, wife was very impressed. made a few modifications; couldn't find some of the herbs, so I improvised and added some fresh ginger root and 2 cups of Peruvian bean juice. Think I may be on to something here... Thank you Chef Jean-Pierre! and keep 'em coming...
Love the down to earth manner in which you communicate and relate everything you do. Reminds me of my own grandfather... ("next year go somewhere else and eat" cracked me up)
Jean Pierre my name is davey from Argyll Scotland, and I gotta tell you, “I like butter” lol. You have inspired me, with 3 children and a beautiful wife I can tell, they are happy I watch your videos. Thank you Jean for making me a better cook. Peace my friend your the best👍
I do my turkey gravy different. After I cook the turkey stock and strain it, I measure the flour and toast it inside my pot. I add my cooked turkey stock little by little as I stir it with my whisk so the flour won’t clump. It comes out delicious and slightly thick. I should try it your way this year.
"it's the glue you just consumed! ..." Chef JP, never change. You are awesome. I think I subbed at around 45k subscribers and now it's over 120k. It wasn't that long ago ... congrats Chef.
For me, this is like Bob Ross videos. I watch them with no intention to paint, I just admire the man's skill, love for his craft, warm-heartedness, spreading joy with what he does and teaching others what he loves to do. JP, please never stop making these, it brings people together for a good time and many people have damn sure got laid cooking some of your recipes for their dates haha. Much love
I have learned so much details of food science that chef casually shares. There is so much more than recipes here. As long as I live I will never forget onions first, unless your using bacon. Thank you chef.
That looks Amazing! I’ve always thrown those giblets away!! I do have a fat separator for the Turkey drippings, but THIS is going to be this years gravy! Thanks so much Chef, for a wonderful tutorial on a beautiful gravy! ♥️🥂
I am making this gravy this year as well. We are doing our Family Thanksgiving on Sunday because of work schedules interfering on Thursday. I can't wait for the responses to the gravy from Chef JP's instructions!
I always use the drippings, but I put the drippings in a special container where the good juices sink to the bottom and the fat floats to the top. There is a spout coming from the bottom which pours off just the juices. I pour the juice in the pan and discard the fat because we didn’t like fat because it’s not healthy to consume animal fat. I mix flour into cold water and slowly stir it into the juices and I add stock to increase the quantity. He has some cool techniques.
I about fell out of my chair when he burned his mouth tasting the gravy for salt. That was one of the funniest faces I've seen him make, lordy. :-) I always learn something new and useful from our friend Chef Jean-Pierre.
Thanks for all your recomendations and the clarification of how to make the gravy for which I haven been a fan so far, now i understand why. Hope those people watch this video to finally learn how is done. Thanks
I made this gravy for thanksgiving and Ohhh mmmyyy gosshhh it was EVERYTHiiiiiiiNNNGG 👏🙌🙌🙌🙌 The most delicious gravy I've ever tasted....FABBULOUSSSSS!!! 😍👌💫🦃
The problem is to get a good stock... In the US, you have Costco, but let me assure that here in Belgium, we do not have such a handy place to get good foodies. Of yourse we have Delhaize, but their stock appears to me as being recycled beef ur*ne with herbs or something... Yuck. And the preparation of a good stock is a lot of work, as you know... So the gravy looks a bit out of reach to me at this point :(
Chef, you've got it nailed! I did my apprenticeship a lot of years ago and love to watch your videos. They simplify things for people I know that are culinarily challenged!
Jean-Pierre, you are the best. Your recipes are easy to do, yet delicious. Thank you for sharing your skills and showing how easy it is to be a good cook. And whisking flour in a strainer is nothing short of genius. I always struggled with those darn lumps. Never again!
Chef you really need to be on the food network. Sell these videos to them. Your recipes are better than theirs and you are more entertaining that all of them combined.
Thank you for the kind Words I used to be on TV years ago but the TV executive thought that my accent was too thick for middle America now we know they were wrong you guys are the best I’d like RU-vid better I want to stay over here I do not have to deal with executive and I get a direct contact with my audience 😍😍😍
I feel the same way. My dad was a cook on a destroyer on the Navy in WWII. He has passed but I feel like he's talking to me thru the Chef. LOVE his videos and I am learning a lot!
@@ChefJeanPierre How do you keep your turkey hot without drying while you are making the gravy? 😊 (Make it while the turkey is still baking, yes?) You are amazing!
Omg I can spend the whole day watching he’s videos and that more I watch the more I want to cook 💜. Chef Jean Pierre you are definitely the most amazing chef in the world.
This is the perfect recipe for people who spatchcock their turkey. I always made a roux with the fat from the turkey drippings and then added chicken stock for our gravy. There’s a lot of roast Turkey flavor in those drippings! I think the point JP is making is that the flour HAS TO BE COOKED OFF. I say, “No drippings for glue, but use them for roux!” 3:24: WILD ONYO! Spatchcocking the turkey leaves very few drippings and there is very little time to make gravy while the turkey is resting. Turkey necks at the ready, I’m making gravy ahead of time this year!
Thanks to Chef, I’ve been doing this for years! I wouldn’t do it any other way! I spatchcock and dry-brine on Sunday evening and make this gravy on Monday. Use the backbone from spatchcocking along with the necks in your gravy!
Jean Pierre, you are the best - I love all your cooking videos and your sense of humor - never change! I look forward to every video - thanks for making my day! God Bless!
This is my 3rd attempt and VOILA success beyond belief. I did a super great chicken stock, and used it for my base along with beef stock. I had quite a few turkey pieces roasted and cooked this for exactly 1.5 hours. It is sooooooo amazing. Merci Jean Pierre. J'taime. From Sandy in Ottawa Canada. C'est un grand plaisir.
For whatever reason, I’ve never been able to master turkey gravy. Roasting/grilling/smoking turkeys, I have that down. But I’ve always looked at gravy as just an afterthought. Not any more. I followed this recipe and OMG! This gravy recipe was a game changer. Especially with the Cognac. To make it all easier I did the turkey a day ahead and focused on the gravy on Thanksgiving Day. Thanks Chef Jean-Pierre for the great/entertaining videos. But more importantly for sharing your vast knowledge.
Yesterday I made a Goulash and I used your method of whisking the flower in and it turned out wonderful! I learn new things with every video. Thank you for your channel. It’s amazing !
PSA TO EVERYONE WITH DOGS! DO NOT FEED YOUR DOG POULTRY BONES! Poultry such as chicken, turkey, quail, duck, etc (swine ie; pigs & hogs too) have fragile bones that splinter easily! If you feed them to your dog they may swallow these splinters and it can puncture an organ! Stick to cow bones, deer bones, bison, large animals of the like to feed to your dogs!
You need to read about the BARF diet for dogs chicken bones are fine if they are RAW. In fact a dog on a BARF diet must eat bones(as a % of their total diet)They start 10 week old puppies on raw chicken wings.
OMG!!!! FORGET THE TURKEY I WANT THAT G R A V Y!!!! 1st time viewer LOVE your channel. I couldn't STOP CRACKING UP!!!! YOU ARE TOOOOOOO FUNNY!!!! WHAT TIME IS DINNER I'M COMING OVER!
Chef, I made this along with your turkey recipe, and it was the best Thanksgiving dinner I have had in 30 years. Thank you for all of your knowledge and expertise!!
