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What main course would this side dish compliment?
All of them
maybe like a rotisserie chicken salad
Kevin Braden you can use bat, just don’t undercook it like those guys in wuhan did lmao
A roasted whole chicken, or cornish game hens
Tim Jung your mom
His knife skills are still amazing...how nice of him to suggest us mere mortals to use a food processor without making us guilty about it! Without a doubt the coolest octogenarian on the planet!
I'll peel my carrots however I please thank you Mr. Pepin
His peeled carrots look better than most of my cooking.
This is absolutely delicious.
It’s not French if no butter
I made this 2 days ago, but needed to substitute Chalotes with yellow onlin due to quarantine and I used dries chives and my family was so overwhelmed by this that I need to do it today. It will be permanent side dish on our menue.
Who the fuck eats a goddamned pound of carrots?
Very pretty dish. I'm sure they're as tasty as they look. Bon appetit!
never thought anyone could make carrots a greasy messbutter OK but oil too ?
I'm not so crazy about carrots but I bet these are amazing. And I could watch him cook anything. Eggs make me nauseous, but I've watched his omelette video at least 10 times. Thank you Jacques
Foolish carrots r good for u
"Here is my recipe for butter, with a hint of carrot added."
I'm glad people are finally realising that its not the demon they were led to believe. There's been a battle against butter in Ireland since i was a young lad, if you knew how many times i've had to refuse those tubs of oily slop they sell because "butter will give you a heart attack", all the while exporting some of the best butter in the world. A shame.
If loving butter is wrong...
I love this guy.
I’ve just discovered cooking and this dude is immediately my favourite.
He forgot to throw in a dozen Knorr's stock cubes.
Some people are just born to be chefs. Monsieur Pepin would be at the top of that list.
This dude could be good at what he does but hes not hygienic at all
Augusto Oliveira agreed but he old school af he didn’t grow up with the rona lmao chill
That amount sugar, salt and butter could make a beer shit taste good
Self isolation has led me here.......
Something good has come out of Corona then, enjoy your stay.
Great move, you will love his talent and good advice.
Here with you.
It's brought you to an often overlooked, but good place. Enjoy it.
It's March 23, 2020. I'm in California, stuck at home for obvious reasons. I have some nice carrots in the fridge, and will try this recipe . Thank you Chef. And stay safe.
Most boring youtube recipe in history and I'm riveted.
I like Raymond Blanc, Simon Hopkinson, and now Jacques Pepin. A lot of so called chefs are just overrated performers. Nigel, well she is a appealing in a different way.
Did this _____ just sweeten his carrots? No
Simple, complex and awesome
Making this for the second time! Gotta check back for a refresher course from the master himself! Thank you, Chef!
I do think this looks great, but I wonder how it would turn out using chicken or vegetable stock instead of water.
A super simple dish but I guess super tasty. I'll try it as soon as I get home
Let us know how it turned out!
Onion chives or garlic chives
Why sugar and salt and chives ,I hate sugar in my food
Looks delicious, and so simple. I’m gonna try these for sure. Great video.
Chef Pépin is such a terrific guy. I love learning from his videos. I hope I can meet him someday.
Going to make this on Saturday to go with a whole roasted chicken. Edit: Absolutely fantastic dish to go with a roasted chicken!
Four different knife skills as you do
Thank you, Jacques. I believe I'll use this recipe.
french food so basic. zero skill or technique
Simple n Sweet!!!
Why doesn't he ever speak french?
He's not going to when his TV audience is American. But there was one episode in Essential Pepin where he was speaking French to his granddaughter.
Mr Pepin, this recipe is simple and masterful.
M Pepin greatly improves my quality of life and has been doing it for decades. Thank you!!!!!!!
"These wonderful machine here" (that I neither need nor use).
A True Gentleman, the way we should all act, no one yet that I know has come close to classic cooking style than Jacques Pépin
Jacques' autobiography is a wonderful read. The Apprentice : My Life in the Kitchen is the title and it is winding tale of adventures in skiing, meeting world leaders and living life through the lens of a chef.
Jacques is one of my favorite chefs to watch because his directions are very clear and you feel like you can do this yourself. It's not intimidating cooking. Hope you had a wonderful Thanksgiving Chef Pepin!
That was 2-3 tbsp of oil, at least.
This is the most savage shit ive seenLove it
I always loved how he never uses "S". Instead of saying "carrots" it's just "carrot"
Ron Jeremy S is silent...it is there lurking.
I don't like carrots but that dish probably is delicious. Reminds me a bit of Russian carrot salad.
Jacques' knife work when cutting those shallots and chives is mindblowing. Truly a master at work 😊
Ok so I tried this and then I got to the taste test near the end...I have no idea what right tastes like loL
Carrots a la jockeee pepinnnn
“Wait until thay got tander 😚👌”
and then you add the shive
I love his accent. Reminds me of my family in Canada. But eastern, not quebequois.
Damn...that is beautiful
My teaspoons aren't as big as Jacques
I like a touch of cumin on carrots.
me encanta como cocina
I figured some of this out a while ago, but I use honey instead of sugar and no olive oil. The shallots are a nice touch. And... now that I am growing chives I'm going to add them. Jacques Pépin and inspiration are synonyms to me.
very good job... Thanks for the video. :)
Forgive my ignorance, but if cooking a family dinner would this be done last ?
@Epsensieg 18 Why are you surprised. You have a very aggressive outlook are you important or just a weed in a room with puter.Guess where I put you roots and all.
@American Made Thought you wouldn't
Microwave would be just for warming up your carrots if they cool while you're waiting on other dishes; better than throwing them back in the pot. And I don't understand your question.
@American Made Nah don't like using a microwave .Why does an american made have No Content.
That would depend on what else you're serving, and how well each dish can tolerate cooling for a few extra minutes. I find cooked carrots stand up well to reheating, so if something has to wait on other dishes this one could stand up to being warmed with a few seconds in the microwave.BTW never apologize for simply not knowing. No one wants to talk to people who think they have nothing to learn.
Love this man, reminds me of my dad and I know he would have loved his cooking style and personality also, miss you dad.
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
He's not trying to dehydrate the carrot. He's using water so that the carrots don't dry out.
@Amarjeet Singh incoherent rantings between meds? not familiar with being told you're full of shit? or, has never had anyone challenge his foolishness. my money is on missing meds. @Jacque Pepin, Singh thinks your skill set is outdated. this despite your decades of experience. he however, fails to tell the world why his skill set is vastly superior.
Seem like doesn't have valid answers to any questions so better leave u in ur historic times enjoy n stay in peace rather than raising ur BP n going to hospital after me
If really like going historic many things need to be done use clay pots, wood fire, slow cooking, etc to really get the authentic taste
@Amarjeet Singh quadruple down! LOL!
My favorite.. by far. No one else quite like this man! May he reign so many more years to come.
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 conclusion is really the key for this recipe: "if you have good ingredients"
exactly. If you're using big carrots that come pre-topped in 3 lb bags, it won't result in a quality side dish
I think JP, is an Alien Reptilian, the way that he slurps after every sentence.
The simplest dishes are often the best 👍🏻
deesh of carrot and haerbs
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."
One of the factors than makes this dish un-boring: Copious amounts of butter and oil.
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...
I need to get me a good chopping board like that
He has such beautiful, strong hands.
What do you guys eat this with? I need some inspiration.
I don't like it with Chinese food, but it's good with most simply roasted meats and poultry. Apologies to your avatar, but I don't like it with lamb.
I tried this recepie and it went extremely well with a chicken and some orange juice. Makes me glad to be alive
The chicken died for a good cause. So did the carrots.
@cossie9 That's the whole reason for its existence.
The chicken not so lucky to have been killed.
Carrots and chives? Ok Ill watch it..
how is that a little bit of butter EVEN FOR BACK IN THE DAY STANDARDS
It's French standard
It’s a joy to watch a master at his craft.
The simplicity, the demeanor, the colors and presentation... simply perfect!What a fantastic Chef!
my mom does this with kohlrabi and carrots and a little stock to it.also a fantastic side dish.
I'm an old man and Jaques is the best chef I have ever seen on TV.
He is the One and Only.
What poor, lonely, low live creature gives a thump down for that?
Only pepin can make the simplest dish look classy
Simple, yet nowhere near plain.
This is a true master. Make no mistake. Top of the food chain. He just happens to also make a few videos. Big difference
Jacques has led a very interesting life, if one takes the time to find out. For example, he turned down the job of ‘Head Chef’ of the White House under the JFK administration. Instead, he chose to take a much less prestigious job at Howard Johnson’s Restaurants.
"Little piece of butter" 100 grams ..Good dish but can make with 1/3 of the oil,salt,sugar and butter ...
Yeah. You know better than him I'm sure.
Tuned in simply to hear him say "chives".
Perfect for these days, No butter and kids would eat it
Look again, there is butter in it.
Why put sugar In already sweet carrots ?
So it will caramelize and help build the glaze for the dish. A good variation is brown sugar and a splash of bourbon.
For the glaze?
no need to peel after washing
I find his French accent very soothing. I've watched many of his cooking videos just to hear his wonderful accent. But mostly he is highly skilled, inventive, and yet humble and very pleasant. The kind of teacher I wish I'd had.
Bland veggies and way too strong chivesno thanks, all you're gonna taste is chive
god!! he makes flipping that pan look so easy!! ahhh skills... ive made so many messes...😑😑😑
I watched a bio pic on PBS about Jacques recently. I’ve admired him for years but never knew the full scope of this man’s awesomeness. Anyone who even remotely likes him should watch it.