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Jacques Pepin Serious Garlic Skills (#1)
Posted on 9/30/15 at 11:45 am
Posted on 9/30/15 at 11:45 am
VIDEO
This post was edited on 9/30/15 at 7:34 pm
5
Posted on 9/30/15 at 12:15 pm to Stadium Rat
Pepin has great knife skills. He can do ANYTHING a full set of steel can do with just a paring knife.
Posted on 9/30/15 at 12:41 pm to Stadium Rat
I love watching him chop.
Posted on 9/30/15 at 3:09 pm to Stadium Rat
It was solid, but I fail to see what's extraordinary about that video.
Posted on 9/30/15 at 3:29 pm to KosmoCramer
quote:
It was solid, but I fail to see what's extraordinary about that video.
Think of it like this: It is like Joe Satriani showing up at your guitar lesson and showing you how you should pick your arpeggios. It is a basic thing, but a guy that is way beyond that cares enough for you to learn how to do that because he likes the craft and teaching it to others.
Posted on 9/30/15 at 3:50 pm to Stadium Rat
I hate sticky garlic, so I wet the knife blade during the chop sometimes when it starts sticking to the blade.
Posted on 9/30/15 at 4:00 pm to Gris Gris
If anyone wants to learn techniques for just about everything but especially knife skills I recommend his book LaTechnique.
Also YouTube his deboning a chicken. He taught me and I do it exactly how he shows ( not in the 4 minutes he say it should take) and it works very well. I'm getting much better now. It's a skill worth learning for anyone on this board. I just started and stopped the video as I went along the first few times.
Also YouTube his deboning a chicken. He taught me and I do it exactly how he shows ( not in the 4 minutes he say it should take) and it works very well. I'm getting much better now. It's a skill worth learning for anyone on this board. I just started and stopped the video as I went along the first few times.
Posted on 9/30/15 at 4:37 pm to Martini
quote:
I just started and stopped the video as I went along the first few times.
Easy on that tablet, chicken hands.
Posted on 9/30/15 at 4:38 pm to therick711
I use disposable medical gloves when dealing with meats and messy things. I buy the double boxes for nothing at Sam's. I can take them off and toss if need be and put another pair on to start again. No yucky meat stuff under my fingernails. They're great.
Posted on 9/30/15 at 4:41 pm to Gris Gris
quote:
I use disposable medical gloves when dealing with meats and messy things. I buy the double boxes for nothing at Sam's. I can take them off and toss if need be and put another pair on to start again. No yucky meat stuff under my fingernails. They're great.
While handy, and what I do, that doesn't help the joke G².
Posted on 9/30/15 at 4:55 pm to Stadium Rat
he makes it look so easy
Posted on 9/30/15 at 4:59 pm to therick711
quote:
While handy, and what I do, that doesn't help the joke G².
Yeah, I know, but I love my disposable gloves!
Posted on 9/30/15 at 6:28 pm to Gris Gris
Posted on 9/30/15 at 6:33 pm to sawfiddle
And he is the sweetest guy ever. Had dinner with him and a few chefs about 10 years ago. So sweet and cheerful, as well as amazing knowledge. His reverence for the hearth and home without sacrificing quality really imprinted upon me.
Posted on 9/30/15 at 6:33 pm to Martini
I didn't just watch that chicken video, I downloaded it a while back to keep for good.
And to think at one time I thought he was only as good as "The Galloping Gourmet".
And to think at one time I thought he was only as good as "The Galloping Gourmet".
This post was edited on 9/30/15 at 6:35 pm
Posted on 9/30/15 at 6:42 pm to Stadium Rat
He's on PBS3 Create channel every night. He had a mild stroke a couple months ago. Read his book The Apprentice - a great read. He was Charles De Gaulle's chef when he was Head of State before he came to America then Howard Johnson hired him to develop his menu. He's a great story.
Posted on 9/30/15 at 6:51 pm to Martini
I can watch his videos for hours.
My favorite
I freaking love eggs. Thanks to my grandmother.
My favorite
I freaking love eggs. Thanks to my grandmother.
This post was edited on 9/30/15 at 7:31 pm
Posted on 9/30/15 at 8:13 pm to Martini
quote:
Here he is. Everyone should learn this
Now this is what I'm talking about.
Holy shite, I need to do that.
Posted on 9/30/15 at 9:44 pm to KosmoCramer
I learned it two or three years ago and have been doing it ever since. Stuff them with spinach, roasted red peppers, sun dried tomatoe, Brie, ham, chicken pate, mushrooms or any combination you can think of. Then just carve the and serve. Leave the end of the leg like he shows.
I freeze the carcasses until I have about three or so and then roast all of that and make a couple gallons of great stock.
It isn't hard, just takes practice. I can't do it nearly as fast as him but the end result is the same. Just another technique all cooks should learn.
I freeze the carcasses until I have about three or so and then roast all of that and make a couple gallons of great stock.
It isn't hard, just takes practice. I can't do it nearly as fast as him but the end result is the same. Just another technique all cooks should learn.
Posted on 9/30/15 at 10:19 pm to Martini
Since we don't have cable we often watch the Create channel and he is on there every day. I don't always care for the food he cooks but I can watch him chop all day long.
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