Jacques Pépin: Essential Techniques

In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin. Bon Appétit!

Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
https://www.amazon.com/dp/0547232799

0:00:00 Essential Pepin
0:01:01 Tying an apron and a towel
0:01:53 Sharpening a knife
0:03:33 Positioning and using a knife
0:07:06 Sautéing like a chef
0:07:44 Grinding and crushing peppercorns
0:08:43 Opening wine and champagne
0:12:32 Making butter roses
0:14:41 Cutting parchment paper
0:19:42 Peeling, crushing, and chopping garlic
0:21:20 Peeling a carrot
0:22:01 Cutting, washing, and julienning a leek
0:24:15 Peeling and trimming asparagus
0:25:35 Shelling peas and fava beans
0:26:49 Trimming Corn
0:27:53 Peeling broccoli
0:28:47 Cleaning spinach
0:29:20 Prepping and cooking artichokes
0:33:32 Peeling Peppers
0:35:25 Peeling tomatoes & Making tomato roses and balls
0:38:55 Cutting Potatoes
0:41:25 Peeling, coring, and slicing apples
0:43:37 Removing the seeds from a pomegranate
0:44:25 Peeling and julienning orange skin & Segmenting an orange
0:48:15 Cutting lemons
0:50:47 Separating eggs
0:52:27 Making mayonnaise
0:56:28 Cooked Eggs: Hard-cooked, mollet, and in the circulator
0:59:32 Cooking and unmoulding an egg cocotte
1:01:25 Deep-frying an egg
1:02:55 A classic omelet
1:05:05 Shucking oysters and clams
1:07:28 Cleaning Calamari
1:09:12 Peeling and eviscerating shrimp
1:10:25 Killing a live lobster and Removing the meat from a cooked lobster
1:16:49 Scaling fish
1:18:00 Boning, cutting, and serving salmon
1:26:27 Boning monkfish and black bass
1:29:02 Cleaning sole & Boning a cooked sole
1:32:23 Trussing a chicken
1:37:02 Cutting a whole chicken: for stew, boned wings, lollipops, boned legs
1:46:58 Cutting, boning, and preparing a chicken for galantine
1:56:51 Carving a roasted chicken
1:59:24 Cleaning and cutting a beef filet
2:04:15 Cutting and grilling (quadrillage) New York strip steak
2:07:29 Preparing Sausage and cooking Sous vide
2:11:09 Cleaning, boning, and dividing a leg of lamb
2:17:38 Skinning and skewering lamb kidneys
2:19:49 Cleaning and cutting a rabbit
2:23:33 Skimming chicken stock
2:25:06 Clarifying stock: consommé
2:29:34 Forming and marking breads: baguette, gros pain, épi
2:34:42 Making melba toast
2:36:44 Making crêpes & Crêpes Suzette
2:44:13 Making, rolling, and forming pie dough
2:49:39 Making, rolling, and forming sweet dough
2:53:38 Making and working with puff pastry
3:03:37 Making and piping meringue
3:08:46 Cutting a genoise
3:10:14 Chocolate-covered leaves
3:11:41 Chocolate Balloons
3:13:36 Working with sugar: Making caramel cages and making angel hair
3:17:56 Happy Cooking from Jacques Pépin

From Essential Pepin DVD

Видео Jacques Pépin: Essential Techniques канала Kitchen Basics