Bread Flip: Jacques Pépin: More Fast Food My Way | KQED


>>Pépin: I LOVE SAUSAGE, AND I LOVE KIELBASA SAUSAGE. GET THEM RIGHT OUT OF THE MARKET. I TAKE A SKILLET. I PUT POMEGRANATE JUICE. I PUT SOME KETCHUP IN IT. I PUT A LITTLE BIT OF TABASCO. I COOK THAT TO REDUCE IT. I ADD MY SAUSAGE TO IT UNTIL IT GLAZE, AND I GLAZE IT AS IT IS NOW. AND VOILA, GLAZED SAUSAGE BIT. GREAT FOR YOUR FRIEND. I AM JACQUES PEPIN. THIS IS FAST FOOD MY WAY. [playful instrumental music] ♪ HAPPY COOKING.>>female announcer: PRODUCTION FUNDING FOR THIS SERIES HAS BEEN BROUGHT TO YOU BY:>>male announcer: CUISINART, WITH THE NEXT GENERATION OF FOOD PROCESSORS FROM BREAD DOUGH TO PIZZA TO STIR-FRIES. WE DO THE WORK TO SAVE YOU TIME. CUISINART: THE NEXT GENERATION.>>female announcer: AND BY SCHARFFEN BERGER, MAKERS OF FINE ARTISAN DARK CHOCOLATES. RECIPES AVAILABLE AT: AND BY SPECTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDIMENTS. SPECTRUM: THE TASTE OF GOODNESS. AND BY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER.>>Pépin: SEE THE AMOUNT OF YOUR FLOUR IN THERE?>>YEAH, YOU SAID IT WAS A CUP AND A HALF, RIGHT?>>Pépin: OKAY, SHOREY, MY GRANDDAUGHTER, YOUR DAUGHTER…>>MY DAUGHTER.>>Pépin: LOVES SALMON AND VEGETABLE. THIS IS A GREAT MENU FOR A BUSY WOMAN, LIKE YOU ARE, TO MAKE, A BUSY MOTHER. WE’RE GOING TO DO RISOTTO WITH BROCCOLI STEM. STEM IS THE BEST PART OF THE BROCCOLI, RIGHT?>>THAT’S WHAT YOU SAY.>>Pépin: YEAH, SALMON BURGER AND BABY ARUGULA AND GRAPEFRUIT SUPREME, AND THEN WE’RE GONNA START WITH A BREAD I WANT TO SHOW YOU HOW TO MAKE.>>OKAY.>>Pépin: SO YOU–I HAVE A CUP AND A HALF OF FLOUR. PUT A CUP OF WATER IN THERE.>>JUST ALL AT ONCE?>>Pépin: WAIT A MINUTE. I’M GIVING YOU A TEASPOON OF–>>DO I HAVE TO GO SLOWLY AND MIX, OR–>>Pépin: NO, NO, NO, JUST POUR IT IN THERE.>>OKAY, YOU SAID.>>Pépin: SALT, THAT’S IT. SO, YOU KNOW, WHEN YOU COME FROM WORK AND ALL OF A SUDDEN, YOU SAY, “I HAVE NO BREAD IN THE HOUSE.” YOU CAN MAKE A BREAD IN ABOUT 15 MINUTE HERE. THAT’S IT; YOU STIR THIS. WE’RE GOING TO START COOKING THIS–THAT’S IT–WITH A LITTLE BIT OF OLIVE OIL. STIR IT INTO A GOOEY STUFF.>>[laughing] IT’S DEFINITELY GOOEY.>>Pépin: ABOUT A TABLESPOON OF OLIVE OIL HERE.>>IT DOESN’T HAVE TO REST OR ANYTHING?>>Pépin: NO, NO, NO, THERE IS NO RESTING HERE.>>OKAY.>>Pépin: NO RESTING FOR THE BREAD. THAT’S GOOD.>>IS THAT?>>Pépin: THAT’S IT.>>ALL RIGHT.>>Pépin: SEE, IT’S A BIT LIKE A SODA BREAD THAT YOU–IRISH SODA BREAD, YOU KNOW–>>OH, RIGHT.>>Pépin: WE HAVE THE SAME IDEA. SO WE’RE GONNA PUT THIS–>>BUT YOU JUST DO IT STOVETOP.>>Pépin: YEAH, BECAUSE THIS IS–I SAW THAT IN A–I WENT TO A RESTAURANT, TIBETAN RESTAURANT, IN MIDDLETOWN, CONNECTICUT, AND THERE WAS A BREAD ON THE TABLE LIKE THIS, AND I WAS INTERESTED IN IT. I ASKED, AND THEY TOLD ME, “NO, WE DO IT IN A FRY PAN.” SO I START FOOLING AROUND WITH IT. AND HERE WE ARE. SO THIS IS KIND OF A VERY GOOEY DOUGH. BRING A BIT OF THE OIL HERE TO PAD THE TOP, AND THAT’S IT. AND WHAT YOU WANT TO DO AT THAT POINT, PUT A LITTLE BIT OF WATER, LIKE, A COUPLE OF TABLESPOON OF WATER AROUND TO START STEAMING IT A LITTLE BIT, YOU KNOW. THAT WILL–>>AND YOU PUT IT AROUND. YOU DON’T PUT IT ON TOP.>>Pépin: YEAH, IT’S BETTER TO– SO THAT IT GOES AROUND.>>OKAY, AND THEN WE’LL PUT A LID ON IT?>>Pépin: YEAH, PUT THE LID. MEDIUM TO HIGH HEAT THERE, AND IT SHOULD COOK ABOUT TEN MINUTE.>>THAT’S IT?>>Pépin: YEAH, TEN MINUTE ON ONE SIDE WE COOK IT, AND COOK IT MAYBE FIVE ON THE OTHER SIDE.>>OH, NICE.>>Pépin: THIS IS A FAST BREAD.>>YES, OKAY.>>Pépin: THAT THE TIBETAN BREAD. NOW LET’S DO SOME BROCCOLI.>>AND RISOTTO.>>Pépin: AND RICE, YES. SO YOU SEE THE BROCCOLI HERE. VERY OFTEN YOUR RECIPE WHICH USE THE BROCCOLI FLORET.>>YES.>>Pépin: VERY OFTEN PEOPLE…>>THAT’S WHAT I AM MOST FAMILIAR WITH.>>Pépin: PEOPLE THROW THAT OUT. THIS IS THE BEST PART OF THE BROCCOLI FOR ME.>>I KNOW.>>Pépin: YOU KNOW THAT.>>I KNOW. NO, IT’S REALLY, REALLY GOOD.>>Pépin: PROVIDING THAT YOU PEEL IT, AND YOU PEEL IT BY GRABBING THE END AND PULLING AROUND. YOU KNOW, YOU HAVE A THICK– A VERY THICK, STEM HERE.>>THAT’S KIND OF LIKE WHAT YOU DO TO CELERY.>>Pépin: YEAH. AND THAT VERY GOOD WHEN IT’S PEELED. I MEAN, IT’S QUITE TENDER, ACTUALLY. IT’S A LITTLE BIT LIKE THE ARTICHOKE BOTTOM, YOU KNOW?>>OH, YEAH, ALL RIGHT.>>Pépin: THIS ONE I DID ALREADY.>>DO YOU–>>Pépin: HERE.>>MMM, THAT’S VERY GOOD.>>Pépin: YOU KNOW WHAT I DO WITH THAT TOO–>>SO HOW DO YOU GET THIS TOP?>>Pépin: WELL, HERE, HERE, WHEN IT COME–>>JUST–OKAY.>>Pépin: HERE, WHEN IT COMES HERE, YOU KNOW? YOU KNOW, IT PEEL BY ITSELF. SEE? DON’T BE AFRAID TO TAKE SOME FROM THE OUTSIDE. SOMETIME I SLICE THIS, AND I PUT IT IN WITH SALT, AND THEN I PUT SOME SESAME OIL, SOME–WHAT DO I PUT IN IT? SESAME OIL, AND I THINK I PUT GARLIC, A LOT OF GARLIC, AND SOY SAUCE, AND ALL THAT, AND WE EAT IT RAW LIKE THIS. YEAH, THAT’S REALLY GOOD.>>BUT IT IS–IT’S VERY TENDER. IT’S MUCH MORE PLEASANT TO EAT THAN, LIKE, THE RAW FLORETS OF THE BROCCOLI.>>Pépin: ALL THOSE LITTLE DICE WE’RE GOING TO PUT TO BLANCH. SO YOU HAVE BOILING WATER THERE?>>BOILING WATER.>>Pépin: YEAH, SO IT SHOULD BOIL.>>DO I HAVE TO PUT SALT IN THE WATER? DOES IT MATTER?>>Pépin: NO, THAT DOESN’T MATTER. SO THAT SHOULD BOIL ONE, TWO MINUTE AT THE MOST, AND WE DRAIN IT. WE’RE GOING TO ADD THAT TO THE RISOTTO AT THE END. OKAY.>>SO FOR THE RISOTTO–>>Pépin: ON TO THE RISOTTO. ONION, I’M GONNA PUT SOME…>>BUTTON MUSHROOMS?>>Pépin: MUSHROOM, SOME OF THIS IN THERE. YOU KNOW WHAT?>>YES?>>Pépin: WE SHOULD WASH THE MUSHROOM, YOU KNOW?>>OKAY. YOU KNOW, SO MANY PEOPLE TOLD ME, “OH, NO, YOU CAN’T WASH THE MUSHROOMS. YOU’LL DESTROY THE MUSHROOMS IF YOU WASH THE MUSHROOMS.” I HAVE HEARD FROM YOU…>>Pépin: YES?>>WASH THE MUSHROOMS IF THEY’RE DIRTY.>>Pépin: YES.>>AND WASH THEM RIGHT BEFORE YOU USE THEM.>>Pépin: THAT–THE POINT, IT’S NOT A QUESTION OF WASHING IT. IT’S A QUESTION OF WASHING THEM AND USING THEM.>>DO YOU WANT ME TO TAKE THE STEM OFF, OR DO YOU WANT ME TO KEEP THE STEM ON?>>Pépin: NO, NO, NO, EVERYTHING CUT INTO PIECES, AND YOU CAN PUT A LITTLE BIT OF OIL OVER THERE, AND YOU CAN–WITH THAT YOU CAN SLIDE THEM, PUT THE SLICE TOGETHER TO CUT IT.>>THAT’S WHAT I’M DOING. I’M JUST DOING IT IN SLOW MOTION. [laughs]>>Pépin: NO, WE’RE DOING THE SAME THING.>>JUST A LOT SLOWER. OKAY, I’M GONNA PUT THE OIL IN HERE.>>Pépin: YEAH.>>DO YOU WANT TO START WITH THE ONION?>>Pépin: YEAH, GO AHEAD WITH THE MUSHROOM. THE MUSHROOM ARE READY. PUT THE MUSHROOM IN THERE.>>OKAY.>>Pépin: I’LL GIVE YOU THE ONION. HOW MUCH ONION YOU WANT LIKE?>>THAT MUCH.>>Pépin: THIS MUCH?>>THAT MUCH IS JUST RIGHT.>>I NEED A LITTLE BIT MORE OIL IN HERE.>>Pépin: OKAY, HERE IS YOUR ONION, SCALLION. WE CAN PUT ALL OF THIS, OR YOU CAN PUT NONE OF THIS, YOU KNOW?>>YES, BUT IT TASTES MUCH BETTER WITH ALL OF THIS IN.>>Pépin: NO, BUT, YOU KNOW, SOMETIME–RISOTTO–SO YOU KNOW THE RISOTTO ITSELF–BASICALLY WHEN YOU COOK RICE, YOU COOK IT ONE TO TWO, A CUP OF RICE, TWO CUP OF LIQUID, BUT NOT THE RISOTTO. THE RISOTTO TAKE, LIKE, THREE TIME, AT LEAST THREE TIME THE AMOUNT OF LIQUID. THE REASON IS THAT, INSTEAD OF PUTTING ALL THE LIQUID AND COVERING IT UP AND COOKING IT, YOU PUT SOME OF THE LIQUID. YOU LET IT COOK ENOUGH. SO YOU COOK IT ON TOP OF THE STOVE. SO OF COURSE, BY COOKING IT ON TOP OF THE STOVE, AS YOU PUT THE LIQUID IN THE HOT PAN, IT EVAPORATE, ACTUALLY, A GREAT DEAL OF THAT LIQUID EVAPORATE. SO HERE YOU ARE.>>CAN GO IN THERE. SHOULD I PUT THE RICE IN NOW TOO?>>Pépin: WELL, STIR THIS. GOOD.>>IS THERE ENOUGH OIL? SHOULD I ADD SOME MORE OIL?>>Pépin: NO, NO, WE’RE GONNA PUT SOME BUTTER AT THE END. SO NOW YOU WANT TO PUT YOUR RISOTTO IN IT, AND THIS IS– WAIT A MINUTE. YOU SEE, THIS IS THE TYPE OF RICE–THIS IS A SMALL–A ROUND RICE. A RISOTTO IS AN ITALIAN RICE, YOU KNOW. AND THOSE ARE, YOU KNOW, TINY ROUNDER GRAIN.>>RIGHT.>>Pépin: THAT YOU DO THE RISOTTO WITH. AS OPPOSED TO A CAROLINA, LONG GRAIN RICE, YOU KNOW? THIS IS A SHORT GRAIN RICE.>>AND IT ABSORBS A WHOLE LOT MORE.>>Pépin: NO, NO, NO, NO, NO, IT DOESN’T ABSORB MORE. IT ABSORB MORE BECAUSE–IF I WERE TO PUT ALL OF THE LIQUID IN THAT RISOTTO AND COVER IT AND COOK IT FOR A REGULAR RICE, I WOULD HAVE, LIKE, A SOUP, BUT I ONLY PUT SOME OF THE LIQUID, COOK IT, AND AFTER, THE REST IS ADDED ON TOP OF THE STOVE AND IT EVAPORATE AS YOU ADD IT.>>OH, OKAY.>>Pépin: OKAY.>>NO, THAT MAKES SENSE. DO YOU WANT ME TO PUT ABOUT HALF THE LIQUID IN HERE?>>Pépin: YOU CAN PUT ABOUT HALF OF THE LIQUID IN IT.>>DO WE TURN DOWN THE HEAT, OR SHOULD WE–>>Pépin: NO, NO, YOU HAVE TO BRING IT TO A BOIL FIRST. A LITTLE MORE, DASH MORE. OKAY, THAT’S FINE. SO I KNOW, YOU KNOW…>>I DIDN’T PUT ANY SALT IN IT.>>Pépin: THERE’S A LOT OF RISOTTO MAKER AND LOVER WHICH ARE GOING TO TELL YOU, “NO, FROM THE BEGINNING, YOU ADD IN SMALL QUANTITY,” BUT I FEEL THAT I ALWAYS ADD HALF OF MY LIQUID AT SEVEN, EIGHT MINUTE. IT, COOK IT BY THEN, EVERYTHING IS ABSORB. IT’S STILL KIND OF RAW. THEN I START ADDING IN SMALL QUANTITY AT THAT POINT.>>COVER, YES; COVER, NO?>>Pépin: YEAH.>>COVER, YES.>>Pépin: YOU KNOW WHAT? THIS IS ALL BLANCHED?>>THIS IS DONE.>>Pépin: NO, THIS IS–OKAY. AND THEN LET’S TASTE THIS HERE.>>I’M PRETTY WILLING TO BET THAT THAT IS DONE.>>Pépin: WHAT DO YOU THINK? COOKED ENOUGH OR NOT?>>OW.>>Pépin: IT’S ABOUT FINE. SO WE CAN DRAIN IT.>>OKAY.>>Pépin: YOU CAN DRAIN IT IN THERE. AND LEAVE IT HERE. WE’RE GOING TO PUT IT IN THE BROCCOLI–I MEAN, IN THE RISOTTO, YEAH.>>IN THE RISOTTO, OKAY.>>Pépin: AND WE’RE GOING TO START ON THE SALMON BURGER THAT WE HAVE. CLAUDINE, WHEN THIS COME TO A STRONG BOIL HERE…>>YES?>>Pépin: YOU WILL STIR IT, AND THEN REDUCE THE HEAT TO LOWER, OKAY?>>WE’RE GONNA STIR–>>Pépin: BUT WE’LL HAVE TIME TO LOOK HERE. WE CHECK ON THE BREAD.>>OOH.>>Pépin: WHOOP. I THINK THE BREAD MAY BE GOING A LITTLE FAST HERE.>>LOOKS JUST RIGHT.>>Pépin: LOWER IT. IT GOES TOO FAST. IT’S A LITTLE BURNED. I LIKE IT BURNED, I MEAN, ACTUALLY, BUT NO. OKAY. GOES A BIT FAST. BUT MAYBE WE CAN TURN IT.>>[gasps]>>Pépin: WELL–>>[laughs]>>Pépin: OKAY. SEE, IT’S HARD.>>IT IS HARD.>>Pépin: SO INSTEAD OF COOKING IT TEN MINUTE ON THE ONE SIDE, FIVE ON THE OTHER SIDE, THAT WAS SEVEN MINUTE ON THAT SIDE, THAT WAS SEVEN MINUTE ON THE OTHER SIDE, OKAY.>>OH, THAT WILL BE NICE.>>Pépin: LOWER TEMPERATURE.>>LOWER, OKAY.>>Pépin: SO LET’S SEE HERE. ARE YOU GOING TO HANDLE THE MACHINE THERE?>>YES, I AM GOOD AT THAT.>>Pépin: YOU KNOW, WHEN I HAVE A BIG FILET OF SALMON, SOMETIME I USE THE CENTER PIECE, YOU KNOW. SOMETIME I SCRAPE THE BONE AND ALL THAT. SO ALL OF THE PIECES YOU HAVE LIKE THIS, WE CAN DO A BURGER WITH IT. SO YOU CUT IT INTO–>>I’M GONNA JUST COARSELY CHOP SOME BREAD, JUST ‘CAUSE IT’S PROBABLY EASIER ON THE MACHINE IF THINGS ARE CUT A LITTLE BIT?>>Pépin: YEAH, YOU WANT TO CUT IT INTO CUBE, YES. OKAY. ALL OF IT. I COULD DO THAT ALL BY HAND, BUT IN THE MACHINE, YOU KNOW, YOU WANT TO PUT IT, BUT NOT TOO LONG ENOUGH.>>WHY–IS THAT WHY YOU CUT IT UP FIRST?>>Pépin: YEAH, OTHERWISE– I PROBABLY HAVE TOO MUCH MUSHROOM HERE. TWO LARGE ONE WOULD BE ENOUGH.>>OKAY.>>Pépin: WE CAN PUT–YOU CAN PUT THE SALMON IN IT TOO. OKAY, THIS, THIS–>>AND THEN WE’LL PUT SOME SALT AND PEPPER.>>Pépin: YEAH, PUT SALT AND PEPPER IN THERE. YOU WANT TO SEASON IT WELL. YOU KNOW, WE DO BURGER WITH A LOT OF DIFFERENT THINGS NOW. IT’S NOT ONLY WITH BEEF THAT WE DO BURGER.>>AND WE DON’T ADD ANY OIL OR–>>Pépin: NO, NO, NOT FOR THE ME BEING.>>OKAY. FOR SOME REASON, I THOUGHT ABOUT ADDING AN EGG. I WAS–AND THEN I WAS LIKE, WELL IT’S NOT A MEATLOAF, SO–>>Pépin: WELL, YOU COULD, ACTUALLY, BUT– OKAY, LET’S SEE.>>SO WE’RE JUST GONNA PULSE THIS A COUPLE OF TIMES?>>Pépin: WELL, GO AHEAD, YEAH. [machine pulsing] OKAY, STOP. YEAH.>>WHAT? [laughs]>>Pépin: I WANT THE LARGE PIECE FROM THE TOP, YOU KNOW, TO GO UNDERNEATH.>>TO GO UNDERNEATH.>>Pépin: IF YOU TURN YOUR MACHINE, YOU KNOW, THE HIGHER PART FLOAT AROUND, AND THE BOTTOM PART BECOME INTO PUREE. SO YOU STOP, START, STOP, START A LITTLE BIT SO THAT IT TURN BETTER. OKAY. I WANT TO DO FOUR BURGER. I TAKE ABOUT HALF, WHICH I BREAK IN TWO AGAIN.>>OH.>>Pépin: SO THAT HAVE ABOUT THE SAME SIZE BURGER, OKAY.>>AND IF THERE’S A LITTLE ONE, SHOREY CAN HAVE IT.>>Pépin: WELL, THIS ONE IS SMALLER, SO WE HAVE TO FIX IT UP. HERE, THAT’S ABOUT RIGHT.>>THAT LOOKS PERFECT.>>Pépin: OKAY, SO–>>I LOVE SALMON. YOU KNOW, I HAVE TO SAY, I’VE NEVER THOUGHT ABOUT MAKING A SALMON BURGER LIKE THIS, BECAUSE EVERY TIME I’VE EVER HAD ONE, THEY’VE BEEN VERY, VERY DRY. WHY WOULD THEY BE DRY?>>Pépin: YEAH, BUT–OKAY, WHEN THEY ARE DRY SOMETIME, PROBABLY FIRST OVERCOOKED. SECONDLY, HERE, THE BREAD AS WELL AS THE SCALLION AND THE MUSHROOM, WHICH GIVE YOU A LOT OF LIQUID. YOU KNOW, IT’S GOING TO KEEP IT MOIST. OKAY. HERE WE ARE. OKAY. YOU’RE GOING TO CLEAN UP THE TABLE?>>MM-HMM.>>Pépin: I’M GOING TO LOWER THE HEAT A LITTLE BIT ON THIS. AND I THINK THAT I’M GOING TO LOOK AT THE BREAD FIRST.>>DID YOU JUST FLIP IT? [gasps] YOU DID.>>Pépin: YEAH, WELL, IT’S EASY TO FLIP. IT’S HARD NOW. YEAH, I PUT IT ON REALLY, REALLY LOW. SO I’M GOING TO PUT IT ON A BIT HIGHER, TO BROWN IT A LITTLE MORE.>>THIS SMELLS SO GOOD.>>Pépin: LET’S SEE THE RICE NOW. SHOULD BE ABOUT TIME. I’LL PUT THIS HERE. SPATULA–LIKE, LOOK AT IT NOW. SO NOW YOU CAN SEE THE BOTTOM OF THE PAN. YOU KNOW, BASICALLY THERE IS NO LIQUID THERE. COOK IT MAYBE HIGHER HEAT. MM-HMM.>>MM-HMM.>>Pépin: OKAY, SO A LITTLE MORE.>>SO YOU’LL DO THAT THREE OR FOUR TIMES?>>Pépin: YEAH, TWO OR THREE TIME. YOU TEST IT AT THE END UNTIL IT’S NICE AND TENDER. IT SHOULD STILL BE A BIT AL DENTE IN THE CENTER, THAT IS, YOU KNOW A LITTLE–>>REALLY?>>Pépin: OH, YEAH, SLIGHTLY, YOU KNOW, BUT–>>OKAY.>>Pépin: SO I’LL LET YOU DO THIS. COOK IT ON TOP.>>DO YOU WANT ME TO STIR, STIR, STIR?>>Pépin: WELL, YOU STIR OCCASIONALLY. YEAH, IT’S COOKING HERE GOOD.>>[laughs]>>Pépin: A LITTLE MORE. AND I THINK MY BURGER COULD PROBABLY BE TURNED NOW. I DON’T WANT TO OVERCOOK MY SALMON EITHER–>>NO.>>Pépin: YOU SEE, THE AMOUNT–>>AND WHEN THEY REST, THEY’LL CONTINUE COOKING, RIGHT?>>Pépin: EXACTLY. YOU SEE THE AMOUNT OF HEAT THAT I HAVE IN MY BURGER. NOW, THE AMOUNT OF HEAT THAT I HAVE IN THE PAN, AND THE WAY IT’S COOKED NOW, I COULD REALLY, BASICALLY, OH, MAYBE IN 10, 15 SECOND, I SHUT IT OFF, AND I LEAVE IT LIKE THAT IN THE HOT, YOU KNOW, IN THE HOT PAN. AND WE ARE GOING TO DO AN ARUGULA SALAD TO SERVE WITH THE SALMON. OKAY, I’M SHUTTING IT OFF NOW. SALMON IS REALLY GOOD WITH PINOT NOIR.>>YEAH.>>Pépin: YOU KNOW, WITH A RED WINE. IT’S PERFECT FOR IT. HERE IS MY ARUGULA.>>THIS–I ACTUALLY HAVE A LITTLE NAPA VALLEY MERLOT, WHICH I THINK IS GONNA BE QUITE LOVELY WITH IT AS WELL.>>Pépin: GOOD, THANK YOU.>>IS THIS A GOOD SPOT FOR YOU?>>Pépin: ANYWHERE YOU PUT A GLASS, IT’S A GOOD SPOT FOR ME.>>[laughs] THINK I’M GONNA HAVE SOME TOO. SHALL WE TRINQUE?>>TRINQUE AND TASTE.>>Pépin: A LA TIENNE, TITINE. MMM.>>MMM.>>Pépin: OH, YEAH. THIS IS GOOD.>>OH, THAT’S NICE.>>Pépin: THIS IS VERY GOOD.>>YEAH.>>Pépin: WOW. MUST REMEMBER THE NAME FOR ME. OKAY. ONE, TWO, THREE–>>THAT LOOKS SO PRETTY.>>Pépin: DOESN’T THAT LOOK GOOD?>>AND YOU COULD SAY–OKAY, BUT–AND IT’S LIGHT AND THERE’S NO CARBOHYDRATES, SO WE’RE GONNA SERVE IT WITH RISOTTO. OH, HERE, WOULD YOU LIKE A PLATE FOR THAT TOO?>>Pépin: YEAH.>>HERE YOU GO.>>Pépin: YOU WANT TO FLIP IT?>>NO.>>Pépin: OKAY.>>[laughing] NOT PARTICULARLY.>>Pépin: I’M GONNA CUT IT MAYBE ON THE COUNTER– WHY DON’T YOU PUT IT HERE?>>GREAT, THE RISOTTO IS PRETTY CLOSE.>>Pépin: SO–SEE, IT’S LIKE– YOU CAN SEE THE INSIDE HERE, TITINE.>>OH, WOW.>>Pépin: YOU HAVE HOLE LIKE THIS.>>IT IS LIKE SODA BREAD.>>Pépin: YEAH–>>OKAY, THAT–>>Pépin: BUT I MEAN, THIS IS A CINCH TO MAKE A BREAD WHEN, YOU KNOW, YOU COME HOME AND YOU HAVE NO BREAD, AND SHOREY IS CRYING, SEE, “I WANT BREAD WITH MY DINNER.”>>[laughs]>>Pépin: OKAY.>>AS LONG AS WE HAVE BUTTER. YOU KNOW YOUR GRANDDAUGHTER.>>Pépin: YES.>>I THINK THAT’S HER FAVORITE THING EVER.>>Pépin: SO THIS IS OUR SALMON AND ARUGULA SALAD. WE HAVE THE BREAD HERE, THE TIBETAN BREAD.>>AND THE RISOTTO IS REALLY CLOSE. I THINK WE CAN PROBABLY ADD THE CHEESE AND STUFF.>>Pépin: THAT’S IT. WELL, NOW YOU PUT THE REST OF IT. NOW IT HAS TO COOK FOR ANOTHER MINUTE. NOW, I HAVE…>>DO YOU WANT A TASTE?>>Pépin: THIS. ALWAYS FINISH WITH BUTTER. YEAH, IT’S STARTING GETTING CRUSTY A LITTLE BIT IN THE BOTTOM?>>MM-HMM.>>Pépin: THAT’S GOOD.>>ISN’T THAT CALLED SOCARRAT, WHEN YOU DO IT WITH– IS THAT WHAT IT’S CALLED WHEN YOU DO IT WITH PAELLA?>>Pépin: WHEN YOU DO IT WITH PAELLA?>>YOU KNOW THAT CRUST THAT YOU GET ON THE BOTTOM?>>Pépin: OH, THE CRUST, WITH THE CRUST ON THE PAELLA, YEAH. THAT’S IN ESPAÑOL; THIS IN ITALIA. THIS IS DIFFERENT.>>[laughs]>>Pépin: NOW, CHEESE.>>YEAH.>>Pépin: A FAIR AMOUNT. BUTTER.>>FAIR, I LIKE THAT TERM. IT’S FAIR.>>Pépin: A COUPLE OF TABLESPOON, NO, NOT EVEN. TABLESPOON AND A HALF, OH, MAYBE TWO TABLESPOON. OKAY, YEP. STIR IT. I WANT TO PUT MY BROCCOLI IN THERE. GOOD.>>THIS IS WHAT GOOD FOOD IS ABOUT.>>Pépin: IS WHAT YOU’RE GOING TO EAT NEXT.>>[laughs]>>Pépin: I’M PUTTING A LITTLE BIT OF PARMIGIANO ON TOP. GOOD, HUH?>>THAT’S REALLY GOOD. OKAY, HERE WE ARE. THE RISOTTO WITH BROCCOLI STEM, SALMON BURGER ON BABY ARUGULA, AND THE TIBETAN BREAD. AND NOW I WANT TO SHOW YOU HOW TO MAKE THE GRAPEFRUIT SUPREME.>>OH, WE DO THIS FOR CHRISTMAS A LOT TOO. YOU DO THAT FOR CHRISTMAS. YOU KNOW, WHEN YOU GO TO THE MARKET, AND IT DOES COST A GREAT DEAL OF MONEY WHEN YOU BUY THOSE CANDIED RIND OF ORANGE OR GRAPEFRUIT AND ALL THAT, SO THIS IS THE WAY YOU DO IT, YOU KNOW. USUALLY, YOU KNOW, YOU WANT TO PICK UP, LIKE, A NICE RED–YOU KNOW, WHAT THEY CALL–WHAT DO THEY CALL–>>RUBY? RUBY RED?>>Pépin: RUBY RED, YES. SO THIS.>>WOW.>>Pépin: I MEAN, JUST WITH ONE YOU HAVE A LOT.>>YEAH, DEFINITELY.>>Pépin: SO BASICALLY, HERE, ABOUT THAT LENGTH, I’M CUTTING PIECES LIKE THIS.>>AND IT’S OKAY TO LEAVE THE PITH ON IT?>>Pépin: WELL, ON THIS ONE, I’M LEAVING THE PITH ON. IT MAKES IT MUCH THICKER AND ALL THAT, AND YOU’LL SEE. THE–IT’S UNIQUE TO THE GRAPEFRUIT, I THINK. BY THE TIME IT FINISH, IT BECOME, REALLY, COMPLETELY TRANSPARENT AND PINK.>>OH, WOW.>>Pépin: YEAH. IF YOU DON’T PUT THE PITH ON, REMEMBER, I’VE SHOWN YOU HOW TO DO IT, WHEN YOU CUT THE TOP WITH A VEGETABLE PEELER.>>RIGHT.>>Pépin: SO YOU JUST HAVE THE TOP PART OF IT. THEN YOU BLANCH IT ONCE, BUT NOW, IF YOU DO IT AS I’M DOING HERE, THEN YOU BLANCH IT, LIKE, THREE TIME; OTHERWISE IT’S REALLY BITTER.>>OH, AND THAT’S HOW YOU GET RID OF THE BITTER TASTE?>>Pépin: YEAH, THAT’S HOW. YOU BLANCH IT.>>OH, OKAY.>>Pépin: PROBABLY HAVE MORE THAN ENOUGH HERE, YOU KNOW, BUT I WANTED TO DO THE WHOLE ABOUT THE SAME SIZE. OKAY, YOU CAN GET RID OF THAT. SO WHAT YOU DO, YOU PUT THAT INTO COLD WATER, AND THE WATER IS BOILING HERE, BUT BASICALLY, YOU WANT TO PUT THAT INTO COLD WATER. THEN YOU WANT TO BRING IT TO, REALLY, A STRONG BOIL. BOIL IT FOR, LIKE, 30, 40, 50 SECOND, A MINUTE. THEN YOU DRAIN IT. THEN YOU DO IT AGAIN, AND BASICALLY, AFTER ALL THAT END, THIS IS WHAT YOU HAVE.>>OH, WOW.>>Pépin: YOU SEE?>>OKAY, SO IT DOES–>>Pépin: IT’S GETTING TRANSPARENT, BUT THIS IS NOT GOOD. SO NOW–>>SO NOW WE’RE GONNA PUT SUGAR AND WATER.>>Pépin: GO AHEAD. 3/4 CUP OF WATER, 1/3 CUP OF SUGAR, AND THAT’S IT. NOW I BRING THAT TO A STRONG BOIL, AND IT’S GOING TO HAVE TO BOIL FOR ABOUT SEVEN, EIGHT MINUTE I WOULD SAY, YOU KNOW, BEFORE IT GET TOTALLY CANDIED. YOU SEE THAT, TITINE?>>OH, NICE.>>Pépin: SEE THE WAY IT REDUCE?>>AND IT’S CLEAR. I MEAN, THEY REALLY ARE. THEY’RE ALMOST TRANSPARENT.>>Pépin: YOU SEE THE WAY THEY ARE TRANSPARENT?>>YEAH, THAT’S BEAUTIFUL.>>Pépin: GOOD. SO THE SYRUP HERE IS ALMOST TO THE BOIL STAGE, YOU KNOW, AND THAT’S FINE. YOU DON’T WANT TO REDUCE IT TOO MUCH, BECAUSE THOSE THINGS GET VERY, VERY HARD. SO HERE YOU HAVE ABOUT 1/2 CUP OF JUST REGULAR SUGAR, RIGHT? THAT’S FINE. SO WHAT I WANT TO DO HERE, TO PUT THAT IN. AND YOU DO, OF COURSE, THE SAME THING WITH ORANGE, YOU KNOW, AND CANDIED. OKAY, I’M GOING TO USE THIS. NOW, HERE YOU CAN–>>OH, HERE I AM TRYING TO BE ALL NICE AND NEAT. [laughs]>>Pépin: NO, NO, YOU WANT THEM TO BE TOTALLY COATED WITH THE SUGAR.>>THIS LITTLE SAD ONE, RIGHT HERE. DO YOU PRESS THE SUGAR, OR YOU JUST–>>Pépin: NO, NO, NO, NO, NO, NO.>>OKAY.>>Pépin: JUST WHATEVER STICK STICKS. SO WE HAVE SOME MORE. NOW, YOU SEE THIS. BRING THIS HERE. LOOK, THIS ONE. THIS IS HARD.>>SO THEY GET HARD.>>Pépin: GET HARD, YEAH. SO WE PUT THOSE ONE HERE.>>THEY KEEP FOR A LONG TIME TOO.>>Pépin: OH, YOU CAN PUT IT IN JAR AND HAVE IT FOR 20, 30 YEARS, 40 YEARS.>>[laughs] YOU CAN HAVE IT. YOU MIGHT NOT EAT IT, BUT YOU CAN HAVE IT.>>Pépin: OKAY, GO AHEAD, DO THAT, AND YOU KNOW WHAT YOU CAN DO ALSO, WHICH IS A GREAT TREAT, WE CAN DIP THEM IN CHOCOLATE.>>MMM.>>Pépin: WELL, SO AFTER THEY GET A LITTLE HARD, LIKE THIS ONE HERE, WE CAN DIP THEM IN CHOCOLATE, AND THEN YOU PUT THAT, YOU KNOW, ON WAX PAPER, LIKE I HAVE WAX PAPER HERE. YOU PUT THEM ON TOP. PUT THEM IN THE REFRIGERATOR. THEY WILL COOL OFF, AND THEY WILL LOOK EXACTLY LIKE THIS ONE HERE. YOU CAN HAVE WHITE CHOCOLATE, OF COURSE, AND YOU CAN HAVE, YOU KNOW, MILK CHOCOLATE, AND SO FORTH.>>MILK CHOCOLATE? NO.>>Pépin: NO, NO MILK CHOCOLATE. OKAY, SO THE DESSERT THAT WE’RE GOING TO DO HERE. I HAVE MY SYRUP. IT’S PRETTY THICK AND NICE. INSIDE I’M GOING TO PUT A LITTLE BIT OF GRAND MARNIER–>>FAR AWAY FROM THE FLAME–>>Pépin: WE’RE STILL IN THE ORANGE FAMILY THERE. AND MAKE ME A BEAUTIFUL SYRUP HERE. MMM, THAT’S GOOD TOO.>>MM-HMM.>>Pépin: WITH THIS.>>AND THEN WE’LL PUT SOME OF THE ORANGE–THE GRAPEFRUIT SEGMENTS–>>Pépin: THE SEGMENTS HERE. I HAVE MY SEGMENT. DRY CRANBERRY THERE.>>I LIKE DRIED CRANBERRIES.>>Pépin: I DO TOO. SO THIS IS REALLY A WINTER TYPE OF DESSERT, YOU KNOW, WHICH IS BEAUTIFUL.>>ARE YOU GONNA POUR SAUCE ON IT? I’LL WAIT FOR–>>Pépin: YEAH, I’LL PUT A LITTLE BIT OF THAT BEAUTIFUL SAUCE WITH THE GRAND MARNIER ON TOP HERE.>>SO BASICALLY, THIS IS JUST THE LEFTOVERS OF MAKING THIS BEAUTIFUL DISH.>>Pépin: WELL, THIS IS THE LEFTOVER OF THIS, OR THIS IS THE LEFTOVER OF THAT, OR I DON’T KNOW.>>[laughs]>>Pépin: WELL, YEAH, YOU COULD PUT IT AROUND, BUT YOU REALLY DON’T WANT–I’LL SERVE IT AT THE LAST MOMENT, YOU KNOW, SO THAT IT DOESN’T REALLY MELT. YOU HAVE THIS AND THAT, AND THIS IS A BEAUTIFUL CHRISTMASSY TYPE OF DESSERT, YOU KNOW. THE GRAPEFRUIT SUPREME. NOW, WHEN YOUR FAMILY’S ALL TOGETHER AROUND THE TABLE, LIFE IS GOOD.>>LIFE IS GOOD.>>Pépin: HAPPY COOKING.>>HAPPY COOKING.>>announcer: VISIT OUR WEBSITE AT KQED.ORG/MOREFASTFOODMYWAY TO LEARN MORE ABOUT JACQUES PEPIN. YOU CAN WATCH SHOWS ONLINE, VIEW EXTRA CLIPS OF JACQUES IN THE KITCHEN, PRINT SELECTED RECIPES FROM THE SERIES, AND MEET SOME OF THE PEOPLE BEHIND THE SCENES. CALL: OR LOG ON TO CHANNEL9STORE.COM TO ORDER THE BOOK WITH OVER 100 RECIPES AND COLOR PHOTOGRAPHS FOR $32 PLUS SHIPPING. OR TO ORDER THE COMPLETE SERIES OF ALL 26 SHOWS ON DVD FOR $39.99 PLUS SHIPPING. PRODUCTION FUNDING FOR THIS SERIES HAS BEEN BROUGHT TO YOU BY:>>male announcer: CUISINART, WITH THE NEXT GENERATION OF FOOD PROCESSORS FROM BREAD DOUGH TO PIZZA TO STIR-FRIES. WE DO THE WORK TO SAVE YOU TIME. CUISINART: THE NEXT GENERATION.>>female announcer: AND BY SCHARFFEN BERGER, MAKERS OF FINE ARTISAN DARK CHOCOLATES. RECIPES AVAILABLE AT: AND BY SPECTRUM ORGANICS, A PURVEYOR OF FINE CULINARY OILS AND CONDIMENTS. SPECTRUM: THE TASTE OF GOODNESS. AND BY OXO GOOD GRIPS, MAKERS OF KITCHEN TOOLS THAT MAKE EVERYDAY LIVING EASIER. Captioning by CaptionMax www.captionmax.com>>male announcer: A KQED TELEVISION PRODUCTION.

100 comments on “Bread Flip: Jacques Pépin: More Fast Food My Way | KQED”

  1. rustydog1236 says:

    Actually in other videos (not the Fast Food My Way ones), Pepin's daughter is surprisingly (if you've only seen her here in these videos) competent. I think she is playing the part of the clueless viewer, asking the questions, getting tips, that we might. I think they are quite charming together.

  2. RM Mantilla says:

    They are lovely. Father and daughter having a good time in the kitchen… What's wrong that people pick on them?

  3. kartiloco says:

    I just don't get why he covers the risotto pot.
    I thought you need it to cook without the cover so some of the liquid can evaporate, that's why you use 1 part of rice to 3 parts of liquid for risotto instead of 1 part rice 2 parts liquid for regular rice.
    He just explained it, but then still goes ahead and covers the pot. Why?

  4. MediaWatchDawg says:

    Jacque's daughter is odd. She seems like she's ALWAYS seeking his approval, but would probably plant a full-tine knife in the base of his skull if given half a chance.

  5. aarrik says:

    It's nice to be able to cook your own food, just like what Pepin did

  6. Casstiel says:

    Did you seriously just suggest that his daughter might want to kill him? What is wrong with you?

  7. RM Mantilla says:

    Although he could, Jacques isn't working in a would class restaurant here. Instead he's showing us how to cook for our families in our home kitchen, with love! This lady is his daughter, so take the show for what it is. People need to relax about these Fast Food My Way shows. Stop ripping her to pieces. It's very uncharitable. If you want a four star restaurant show, there are many others available for the looking.

  8. stndrds79 says:

    I read that her daughter actually has said that she has very little interest in cooking and prrferrs to simply eat out. She does not want to follow her father s footsteps

  9. clarence spencer says:

    well, her father is a world renown chef, and her husband is also a famous chef. that would make her an expert even she didnt want to

  10. kartiloco says:

    Why do they cover the risotto pot?!
    When I do risotto I don't cover the pot / pan so that some liquid can evaporate and I can stir it and see what's happening…
    Jacques even said you use 1 part of rice and about 3 parts of liquid for risotto (as opposed to 1 part rice / 2 parts liquid for regular rice) because quite a lot of the liquid evaporates when cooking risotto.
    But you would prevent exactly that by putting the lid on … I don't get it

  11. kartiloco says:

    Ohh I think I get it now… they put COLD stock in right? So they just use the lid to bring it to a boil quicker or something…
    I always use HOT stock for risotto and never put a lid on ;o

  12. stndrds79 says:

    Daughter is clueless and annoying

  13. Tallik says:

    Exactly what I was thinking too.

  14. John Stewart says:

    baking soda or baking powder the daughter cuts him off before he says it

  15. GabeGT says:

    He only closes it to bring it up to a boil quicker. Once it starts boiling, he uncovers it.

  16. GabeGT says:

    Baking powder

  17. David Blum says:

    The Korean rice dish Bi Bim Bap often is served in an iron bowl – when they mentioned the crust on the rice it is very common in that dish.

  18. BobbyLaurel says:

    Yum Yum
    Yummy Yummy Yum!

  19. stndrds79 says:

    LMAO!!! he knows she is clueless and stupid but its her daughter so he is trying to be forgiving

  20. stndrds79 says:

    very observant. I noticed that too. u never wabt to do that. its annoying

  21. JimB667 says:

    I read gtfo of my kitchen n00b in Jacques voice. Epic. This man is a wizard of food.

  22. roman14032 says:

    thats pepin, NO ONE LOOKS COMPETENT NEXT TO HIM
    hes cooked for fifty years, hes been responsible for hundereds of thousands of meals, no one who has slaved in kitchens as long as he has, WANTS HIS KID TO DO THE SAME trust me

  23. stndrds79 says:

    i know but read my comment below. she stated at one time she has ver y little interest in cooking. its such a shame im sure inside pepin is so disapointed that no one will pass on his love of cooking. if u think about it, its so bad.shes ugly what u expect she is french

  24. stndrds79 says:

    no she is not. again, i repeat, she has stated in interviews that she has very little interest in cooking. u ppl are naive if you believe this. trust me, she is incompetent in the kitchen and inside it disapoints pepin

  25. stndrds79 says:

    she is an idiot has no interest in cooking i feel sorry for pepin that his daughter will not pass on the cooking love. she is so stupid u can tell..

  26. roman14032 says:

    pepin-"the stem is the best part of the broccoli"
    claudine-"thats what YOU say"
    me-shut the hell up claudine

  27. yourfullofsheite says:

    You know you're gunna read some quality thoughts,when they're written in all caps.

  28. stndrds79 says:

    u are totally wrong. she is stupid. cant u tell by jaques response to her questions, "NO NO NO!" cmon, use ur brain dont be like her

  29. stndrds79 says:

    yuck! she coughed into her hand!!

  30. stndrds79 says:

    LMAO @ 12:16
    "we are just gonna pulse this…?"
    "go ahead, go ahead…ya.." jacque
    LMAO!!!!

  31. Petr Havlát says:

    I believe that Claudine is great woman, but i hate her when she jumps into jacques's speech. especiallz in the part, when they do "tibetian bread"..

  32. Richard Ottana says:

    OH WOW! IS ALL SHE SAYS. 

  33. Ted Signer says:

    You ALL have missed it. Claudine is who she is because of her Control Freak father. So he's a 'french' cook that had some marketing genious help him get started in show business. If not for that and Julia Childs, no one would know him. All you have to do is watch some of their shows (closely) to understand how anal he is. Haven't any of you noticed how his is the only way to do Anything, even if another has duplicated his movement or followed his instructions? .. Ever noticed that his wife has never been seen? I'm amazed that Gloria & Claudia don't refuse to eat anything but fast food, …out of spite.

  34. Ted Signer says:

    Not to mention the fact that he's been in our U.S.A. for much longer than he ever spent in 'france', and still speaks with such a thick accent that he's barely understandable. I'll bet the accent doesn't kick in until the director calls "action". What a markete. If not, Shame on you chef. Take a diction class.

  35. cardo fourtyseven says:

    I just read all the comments here. Lots of good people asking questions and a lot of mean nasty obviously unhappy people posting. The people who are upset with Claudine and  Jacques have not watched videos on youtube as most are not professional productions….just regular people posting what interests them. That is what makes them real people just like us.
    Now about the flat bread recipe.
    Jacques does say 1 teaspoon of baking powder. I also used bread flour Maybe  Jacques used all purpose flour. I did a little hunting online and found a posted recipe….tried it twice and it was terrible. I wish Jacques could post it to get it right for everybody. I put 1/4 teaspoon of baking soda and 1/4 teaspoon of salt and the bread was poor…could not even eat it. It did not rise and the center was like glue. I will try one more time and if it fails I will give up and try something else.
    It is a shame that someone would take the time posts a recipe with serious errors that makes it fail. This was posted by By emmalee1942 on March 13, 2010

    Here is the posted recipe-

     Printable Area
    Jacques Pepin's Flatbread
    By emmalee1942 on March 13, 2010 1 Reviews
    Prep Time: 5 mins
    Total Time: 20 mins
    Servings: 6
    About This Recipe
    ""The recipe is from Jacques Pepin's TV series, "More Fast Food My Way". It was developed after Pepin visited a Tibetan
    restaurant and wanted to re-create a pan-cooked flatbread. The advantage of the bread is that it cooks FAST. From start
    to finish no more than 20 minutes. The bread adapts well to flavor additions such as herbs or mushrooms, rosemary, etc."
    "
    Ingredients
    1 1/2 cups flour
    1 cup water
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    2 tablespoons olive oil
    2 tablespoons water
    Directions
    a. Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as
    Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
    b. Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil
    into the pan and then pour in the dough.
    c. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the
    dough from sticking to it.)
    d. Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object
    is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at
    the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom
    isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.
    e. After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
    f. It tastes best if eaten while warm.
    Page 2 of 2 Jacques Pepin's Flatbread (cont.)
    Private Note
    No Notes
    Nutrition Facts
    Serving Size: 1 (80 g)
    Servings Per Recipe: 6 Amount Per Serving%Calories 153.6 Calories from Fat 4328% Amount Per Serving%Total Fat 4.8g
    7%Saturated Fat 0.6g3%Cholesterol 0.0mg0%Sugars 0.0 gSodium 113.6mg4%Total Carbohydrate 23.8g7%Dietary Fiber 0.
    8g3%Sugars 0.0 g0%Protein 3.2g6%
    Reviews
    "Absolutely delicious and simple to make. I've made this several times

  36. eogg25 says:

    I don't have any trouble understanding him. He is a great chef.

  37. 15sugarfoot says:

    with a father like this…..she cant be this stupid…just bad on camra

  38. Emberland says:

    He never finishes the sentence about whether he puts baking soda or baking powder in the bread. Does anyone know?

  39. Wes Y says:

    "no, no. there is no resting here"

  40. Frank Ng says:

    Those knife skills at 6:40.

  41. UnReal31337 says:

    "no rest for the bread"

  42. translatorjoe says:

    Some real idiotic commenting going on here. As alluded to by a few others, in effect she's acting as the Watson to Jacques' Holmes, bridging the gap between viewer and master chef by playing the (here) everywoman in the kitchen. And even if she were as inept as she may seem here, is it really so hard to believe that she never really got around to learning a whole bunch about cooking, especially with a master chef at home preparing the meals? Perhaps her interests simply lie elsewhere? Pull your head out, man.

  43. Shervy2k says:

    i cant stand her fake laugh… UGH

  44. stndrds79 says:

    Daughter is not very bright and has almost no skills in the kitchen. I'm sure it disappoints him she is so annoying and ugly

  45. stndrds79 says:

    Pissed me off they use only that best produce meats etc very expensive and they expect people to pay for the same quality

  46. Weltraum Präsident Superstar Mc Hammergeil says:

    Really? All this pretentious bull shit going on in the comments and no one is saying anything about how he starts with "I love sausage"?
    You dissapoint me youtube

  47. Stargazer88 says:

    I don't get the hate in the comments. Just because of her father Claudine should be a master chef?! What kind of moronic logic is that?! She is perfectly able in the kitchen, just not a foody freak. The questions she asks and the way she acts helps the rest of us understand and learn. This video is a great as the rest of the Jacques videos on here, I enjoyed it immensely.

  48. stndrds79 says:

    Did she just cough right into her hand ???!!

  49. Garlic Girl says:

    I love how you can eat the whole thing of something and not waste! I can eat the whole grapefruit. I love salmon burgers too. I have always wanted to try risotto but said to much work but man he did it with a whole different technique and I love it. It is doable. Will try that.

  50. Dan Fisher says:

    Man, I miss watching cooking shows like this. Jacques is so fun to watch…so skilled and fluid in the kitchen. I would've liked to watch him work the line back in the day…probably looked like a ninja! Thanks for posting these!

  51. stndrds79 says:

    I'll bet the crew finds the daughter annoying as hell but they aren't saying anything

  52. Earthly Paradise Restored says:

    I love the way Chef Jacques flips that bread in that pan so easy …..the man is perfection . I love watching him .

  53. William Peng says:

    Claudine <3

  54. marymeade2 says:

    I'm trying to figure out why Claudine is on these shows. She doesn't seem comfortable. Either does Jacques. Oh, well, as awkward as they are, I love the recipes.

  55. Ronald Swafford says:

    metal spoon on porcelain surface NO

  56. Mads Emil Skaarup Larsen says:

    Jaques Pépin is the culnary verson of bob ross in my opinion.. So relaxed and calm, i love it.

  57. julien b says:

    Jacques, pas de vin blanc dans le Risotto ? si, un quart de verre au départ du riz !

  58. Bill y says:

    No team briefings then?? at least tell your daughter something!

  59. Zachary Schoening says:

    Cool! You can get rid of stndrds79's comments forever by going to his G+ page and selecting "Block profile" from the dots menu! Thanks, Google!

  60. plusfour1 says:

    I call that camp bread because I make it when I go camping in a cast iron pan over an open fire. That's ideal, it often gets done on weekends when I run out of bread. Flour, salt, baking soda and water. You don't have to measure. It's a pioneer thing which is also called known as bannock.

  61. Nathan Hill says:

    I love seeing a father in the kitchen with his daughter.

  62. Jeffrey Lombardo says:

    I love their relationship! I myself have 3 daughters and only one is interested in cooking. That doesnt mean the other 2 are numbskulls!

  63. Antonius vd Klis says:

    Jaques Pépin is the culanairy version from the cook from Sesame Street, joeptiedo tiedo Hahahaha. If he cooks at home no wonder his wife gets mad. Its one big disaster after it. Of cause what he is cooking is great, he can cook, O may. I only wish he was washing his hands more. With chicken meat he is washing his hands, but way to late, the whole kitchen is in the mean time cross contaminated. That's an old very bad habit from him.

  64. Antonius vd Klis says:

    So many cooks cook with Salmon. Do they know where its coming from? There is a big thing with Salmon going on for years and when i did not caught it my self in Norway or Canada in the wild, i never eat it. If you in Thailand or say south China or Vietnam, you buy it in the super market. Really? Yes, really, and that's why i never buy it anymore. They collar it pink, they ad chemicals a lot to make it longer lasting, you name it. The food in the farms is mostly not controlled, so they feed the Salmon collard food full of medicines against infections and so on. They selling more Salmon around the globe as that there is wild Salmon at the seas.

  65. Ineluctable Smith says:

    God Bless this wonderful man and his family. He has entertained and instructed millions. Thank you Jacque!

  66. YF C says:

    Love how many of his dessert recipes are fruit based

  67. Karen Tensley says:

    his daughter is horrible….I love him.

  68. Jayne Leigh says:

    I love that’s she’s so proud of her Dad and happy to be her own person.

  69. Gene Park says:

    I have admired Jacques for decades and always welcome the chance to learn. However, those who denigrate Claudine need ooze back into the sty and wallow with the sows. Some bitches need to get a life and find out that their scheisse stinks too.

  70. jarjon76 says:

    She's asking questions the viewer may have, which is great IMO. Chef Pepin, while very good at explaining things, may not realize someone may be wondering if you need to salt the water, for example. Sometimes it's good to have a novice next to a master chef like Jacques to fill in those "gaps", if you will. If you don't like her, don't watch the episodes she's in. Simple as that. No one is forcing you to watch anything posted on youtube.

  71. JD Smith says:

    Claudine provides a perfect counter commentary to her father.. asking the questions I may have asked. Thank you both for your time and knowledge.

  72. evg129 says:

    does blanching broccoli stems make them less gassy?

  73. fatmanstan says:

    Mannnnnnn I wish I was related to JP, he feels like an old uncle, what a guy

  74. fatmanstan says:

    HAHAHAHHAHA! Total control freak, I’m the same damn way

  75. Elvis Knot says:

    I have watched almost all of Jacques shows including the ones with Julia Child and I Have never NOT had my mouth water…

  76. selai morin says:

    He's a master. He can make simple and easy to make food and make it delicious. That is a master. Not all chef can do that.

  77. Mehul Patel says:

    10:20 – classic!

  78. Eddie Gooden says:

    Anyone, anywhere, that has anything at all negative to say about this guy and or his family… I hope you get in a fiery car crash, and all your loved ones burn to death so you can hear them before you finally die.

  79. oyvey says:

    modern women, incapable to do even the most menial household tasks.

  80. Ben Taitano says:

    She's more annoying than helpful.

  81. Fred Neecha says:

    No squealing, obnoxious, inept, loudmouth fucking brits making shitty food here.

  82. Charlie Cross says:

    She said the salmon burgers have no carbohydrate. What??? There is a quarter of slice of bread in each one. Put a dash of Red Boat Fish Sauce in there. Even better. Merci bien Jacques, Vous etes le maitre.

  83. قناة ماهر maher channel says:

    That was awkward to watch.

  84. Madam Madd/USA says:

    Mon Ami,u r so impressive to watch,merci bous cous 4 all the days we've been privdeged to witness gur magnifkque expertise,tres bien monseur,,adieu and merci!!!!!!!!

  85. Madam Madd/USA says:

    what he is doing is the same thing that he would be doing to a person called is sous chef because she obviously wanted to learn from the great man himself because she cares enough about him to inquire about what he's done all his life to me you can ask for a better father a gentleman such as him doesn't surprise me a bit as kind as he is he goes a longer way to his daughter Claudine can show her daughter if anything happens to him eventually now that would be a tragedy many blessings and I hope you guys understand that just because they're related doesn't mean they have the same gifts but hers can be a whole lot different however being who he is thumbs up. mr. Jasques!!!!!!! Tre bien Mon Ami

  86. Regina Ferri says:

    The thing is: does not matter if you have a famous father, mother, spouse, etc etc: Does not mean that you automatically are as good as they are. They tried to do a show together, but did not catch up. She is nice, but annoying. Very annoying. She acts like she's seeing somebody cooking for the first time! C'mon people! She grew up with one of the most famous french chef's so, how could she be so clueless??? It sounds so fake!

  87. ro shif1974 says:

    I love his shows and like his others it's a great way to learn. He is a great, relaxed teacher. And I love the way she looks at her father, u can tell she is so proud of him and she adores him so much. I have 3 sons and would love to have a daughter like her. A great family, and a great family show!

  88. Marcel Poitras says:

    The issue with florets, the issue,,,"Well are they to in fact relinquish Popeye Poling Malabar as a lotus spinach crescendo of Bloomingsdale long standing,,,go spill Popeye brand or the leech of froze and or Asian market canned,,,must be seaweed?" Bread nails topic for stability of course!

  89. mynameissanjj1 says:

    My bread is effed. IDK what I did wrong but if I hit someone in the head with this they wouldn't wake up till next year. Maybe I'll try it again but I doubt it

  90. Yacine Babacine says:

    Can we use canned mushroom ??

  91. Engvi Teacher says:

    What did he add to the flour ???? Baking powder ?!! She didn't let him say what he added !!!

  92. Marlinda Flores says:

    i believe he is a take over in the kitchen and there's no room for another person, although she tries to sneak in her comments to learn on her own it can be difficult with such a genius cook. I know my mom was a takeover with everything me and my sister could not learn enough so we gave up.

  93. WastrelWay says:

    I think he keeps flipping the bread just to show off 🙂

  94. Funny Papers says:

    "omg" you guys are so awesome

  95. Zippy The Clown says:

    My favorite cooking show is any show with Claudine and papa Jacque Pepin

  96. jimmie mabe says:

    Claudine seems in awe of her father, as we are. Love his patience with her. She is one lucky lady.

  97. T B says:

    What's great here is that Jacques had no idea about that bread recipe until he went to a restaurant that served it, he gave kudos, learned from it and made it. THAT'S what cooking is about, no arrogance, he learned something new(as all chefs do) and ran with it and killed it. Jacques has the best attitude and willingness to learn at his age) and enjoy life and teaching..He's my hero, and I'm a Chef

  98. Mike Roki says:

    I watched Jacques for a long time. taught me Knife work like no one else. Taught me Souflees, and how to work a recipe. Better than any other tv chef (minus Julia)

  99. F1 F says:

    Is she 12?

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