Love this man, reminds me of my dad and I know he would have loved his cooking style and personality also, miss you dad.
Of course, Jacques is a master. I think of him and Antonio Carluccio in a similar way - like a grandfather, uncle or similar older relative who doesn't put up with childish nonsense...but if you are willing to behave and listen, they will teach you stuff. Good stuff.
The main point is that the eggs need to be really fresh to have really thick, close whites. He comes close to saying this when he mentions that "eggs from your own hen would be much better and hold its shape" - from experience, I would say that supermarket-bought eggs need to have at least 14 days date left on them to be decent for poaching.
At this point it looks that you could add hominy to a fucking pizza and call it pozole.
No seas mamon hijoooo eso no es pozole, eso es una mezcla "sopa de verduras y un chingo de madres mas" 🤪🤪
The option is to raise it, milk it, butcher it, pickle it, smoke it, preserver it, can it, freeze it, dry it, etc yourself just like we on the farm sixty year ago. Then you have control of your food source.
A Master in the culinary world and great teacher. Thank you!
Leslie is the best host .....
Such effortless technique. Did you catch when he said, "In fact, I don't have to look at it, I can hear it."
Just give it a stir but you must use your fingers. What the hell.
also always cut from middle carrot for faster cooking since with this type of round cutting of carrot the inner hard portion takes more time to cook so to save on gas better to slit from middle n cut into pieces
should not have added water since salt would have automatically release water present in carrot to release n help it cook
Quite red around the leg, personally prefer a bit longer so the leg and quarter pulls away
Acidic acid. It's a first.
@Susan Berg I just thought the pleonasm in "acidic acid" was funny, not the fact that he put vinegar in it. But then I realized he said acetic acid, not acidid, and my joke went right down the drain.
Torkil Rødvand I do that all the time when poaching eggs. I was told to add vinegar years ago and it works! Jacques just confirmed it for me!
Happy to see Sodinis on the show. It may not be high end Italian but old school places like this are good for the soul. I love Sodinis.
Best in the west! Go Jubba! So proud!!! Somali food is a hidden gem!
Does this guy have a fucking slobbering problem or what?
Teleferic Barcelona is not a Spanish restaurant. It is a Catalonian restaurant
Somali food is undicovered secret
Somali food is life. Seriously. Its amazing. The people are awesome, friendly and love to chat when possible, but don't expect 5 star service because at the end, people come there to eat, not for over the top service.
I poached my eggs like this in 2015 soon after watching this. The ice has melted since then, do I need extra warm up time to reheat them or should i just use the microwave?
It’s fucking raw! You’ll die if you eat that shat
Not that I would ever contradict the "Old Master"but recently i'v been using a fairly shallow(i think it w/b a soufle Pan)or a small Frying Pan,and I'v have been poaching 4 or 4 eggs,no vortex or Vinegar and they have been coming out fine..Add some toast,some bacon, little Salad and u gave a very healthy Breakfast or Lunch.👍.But Jacque is always worth watching,there's always something u can learn&use!...
MMMM CHECK PLEASE
Cold eggs??? I've never heard such COMPLETE FUCKING BOLLOCKS in my life!!! Fucking frog eyed prick. If you insist on "Teaching", Teach people properly dickhead!!!
@byteme9718 No mate, my comment identifies dumb yanks like you who rise to the bait! Gotcha!!!!!! 😏
I think your comment identifies you as a very stupid and ignorant benefit thieving scumbag from the UK, probably located in the Grimsby area.
As a single guy just cheap it. Put an egg in a muffin pan and the toaster oven for 15 minutes. Easy way.
Here we go again a FAKE FRENCH CHEF teaches us how to cut up a chicken. Amazing, my mother and I suspect almost every mother ALREADY KNOW STHIS AND HAVE KNOWN IT ALL THEIR LIVES. I fully expect his next video will be HOW TO WASH YOUR HANDS USING SOAP AND WATER. OR HOW TO TIE YOUR SHOE LACES THE PEPINN WAY.. NEXT WILL BE AN EPIC ON USING A FORK TO TRANSFER FOOD FROM A PLATE TO YOUR MOUTH. Do these pompous egotistical jerks think we are all brainless incompetent fools.
This man is my hero.., really. He taught me a lot....
Ehh not very practical
Perfect. Great Tip(s)!
Wow, I am 77 years old and my mother cooked eggs just like this for as long as I can remember This guy is a FRAUD HE COPIED ALL THIS FROM MY MOTHER. These POMPOUS FREAKS ACT AS IF THEY INVENTED THIS WHEN IT HAS BEEN KNOWN BY MOTHERS FOR MILLENNIA. Hit the thumbs down and tell these EGOMANIACS THAT WE ARE NOT STUPID, mothers of the world have been doing this since the egg WAS INVENTED.
0:45 is it me or does the chicken look undercooked. Its still red and pink
you just made my life 6% better by my calculations.
I am a fan of Bay Area Check Please! How did I miss that episode?! This is my favorite! Thank you ladies and gents for the great spots to try.
I recently streamed them live driving up from the Keys in Florida, next in Denver, then Chicago and on and on. So great to be able to stream live all over the globe, get a bit of home and a ton of great music.
I cannot with the Kate Gosselin/ Long Island Medium attitude
ADEGA is a complete waste of money
Cheeseboard is better than Sliver too
That green sauce tho 🤤
French Tony heart of cooking!
always informative, never pompous or self ingraciating. even martin yan sometimes toots his own horn. the way jaque brings us to enlightenment is a smooth journey to new understanding. one where he's showing different varieties of truffle: priceless. "these are quite expensive, and these: well, a little bit more." never acts like an arrogant noodge- nice
My favorite.. by far. No one else quite like this man! May he reign so many more years to come.
cheese board is the greatest
i grew up with my grandmas fresh garden carrots no way peeling sweet real carrots the ones u buy from the store orantic or not just dont have the sweetness she past and so did carrots the closest i can get is semering them in real chicken stock and dipping a peanutbutter sandwich soup
The way we do it is we solutes vinegar in water, more than in video. We add garlic, never onions and cold press pumpkins oil. Entire secret to salad is skill to make ratios right. If you do it right the children will drink water from the bottom of the salad if not they will not even touch it.
Fine technique if you like acidic poached eggs. The vinegar is unnecessary if you have fresh eggs.
the conclusion is really the key for this recipe: "if you have good ingredients"
he knows how to cut onyo.
I am amazed how far you've come it is great to see that you include everyone and your program I know Ava and she is a very special
The legend makes it look easy.
This has been one of my favorite restaurants for years! Well...I haven’t been since they moved to downtown. It used to be up the street from me. Every time my wife and I order the chicken and waffle...we leave saying, “how is the waffle like a crispy cloud? And how does the syrup taste like apple syrup on the pancake, but somehow almost like bbq sauce for the chicken?” This video doesn’t do this justice...and that’s not a bad thing. Lady, your restaurant is amazing!!!! You cook how we love to eat. Invite my wife and I to join you sometime. (Fingers crossed)
Why would you skip the Vermouth... Philistine!
I think JP, is an Alien Reptilian, the way that he slurps after every sentence.
What a boss
Dignity, pride and respect for their oppressors. That's self hate. They murdered their own people so that their future black grandchildren could earn college degrees in submitting to devils!
Chek mon gros fait des oeufs!
There were no African Americans in those days that’s the first lie being told. Brown skin aboriginal people of this land were used to help the Europeans murder Native Americans. These traders were also used to fight against their own people East of the Mississippi for 200 years before going out West.
“Im not a genius” ... yeah okay, whatever man.
So how long can you keep the eggs suspended in water?
False depiction of the establishment. Not at all as lively as shown in the video.
The simplest dishes are often the best 👍🏻
I will be there! Thank you Check Please Bay Area! I have a delicious small gem for you as well.
deesh of carrot and haerbs
His Mexican grandmother was a race traitor and had children with a white man at the time all because she was afraid of racism. What a coward.
Me: "Carrots with chives? Sounds boring." Me after watching video: "That looks amazing. I want it and must learn how to make it so one day I might make it half as good as him."
I have a sudden taste for Eggs Benedict...
God bless you mister Pépin!
The only best "PHO" are Made by#VIETNAMESE!!
As a culinary teacher for middle school, I've tried to teach my students how to use "the claw" so they don't cut themselves. Now I can just have Jacques Pepin do it. I'm sure they'll listen to him. Splendid!
PS: I THINK HE QUIT WHILE HE WAS AHEAD, BUT IT'S UNDERSTANDABLE WHY THIS PBS SERIES WAS HIS LAST, MAINLY I WOULD THINK DUE TO HIS ADVANCING AGE & THE FACT THAT HE HAS DONE IT ALL & SEEN IT ALL IN THE CULINARY WORLD-TV SHOWS AND OVER 25 COOKBOOKS WRITTEN, AMAZING. THANKS MR. PEPIN FOR THE GREAT TV COOKING MEMORIES ON PBS ALL THESE YEARS. YOUR LEGACY IS SECURE VIA THE INTERNET & DVD/BLU-RAY FORMATS. LIKE YOUR LATE FRIEND, THE LATE JULIA CHILD(WHO WE ALL MISS), WE CHERISH YOUR COOKING TECHNIQUES & WE WISH YOU WELL IN YOUR RETIREMENT YEARS. CHEERS TO JACQUES PEPIN & FAMILY.
I'd love to have Mr. Pepin read me "The Princess Bride" xD
Their burritos are hella good. Love that Cali burrito
Chicken isn’t cooked fully sorry guys
AAND POST THAT SHIT
I loved how poached eggs are called poached eggs. Calling it a boiled egg just doesnt work. Nevermind he called it a boiled egg at 2:14 didnt catch that before.
Jacques Pépin , Best wishes. Thanks for sharing, Lord-Jesus-Christ com
Jacques Pépin , “Recently, all 16 branches of our Intelligence Community have come together to release a shocking report. These agencies, that include the CIA, FBI, Army and Navy, have already begun to estimate the impact of the fall of the dollar as the global reserve currency, and our reign as the world’s leading super power being annihilated in a way equivalent to the end of the British Empire, post-World War II.” (Project Prophecy 2.0, Jim Rickards)
I thought egg is code for crack
My favorite local restaurant ❤️
I came expecting to hear about how to control the ghost. But no - he cuts it off. Disappointing
I love watching create
brrooo. My eggs never come out this perfect... maybe I should repeat the steps in a french accent... maybe that'll help
Le « sot-l'y-laisse » literally means « the idiot let this piece on it (on the chicken) ».
HE IS ONE OF THE BEST CHEFS...IN TV... GOOD RECIPES GOOD TIPS GOOD PROFESSIONAL COOKING etc..
He is the OG!!
Nice and easy style - traditional practical food - for tasting cooking... will watch more...
lovely recipe, can't wait to try it. But vegos may want to leave out the Worcestershire sauce... I used it for years until I found out how it's made.
@Joe Kirkendall Sorry mate .... I didn't see that. Good to know.
The recipe mentions that she actually uses vegan Worchestershire when she makes it.
I love the Gold Mirror. Solid Italian food. A lot of love in the kitchen with the two brothers throwing it down nightly. the decor and music seal the deal.
You are a culinary genius. Thank you for many pleasant memories watching you on TV for many years with my parents. Find memories. As to your cutting - many hours of practice and a good amount of talent.
I need to get me a good chopping board like that
vegans ars sooooo boring