Jacques Pépin: Essential Techniques Compilation

by Book Recipe

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!

Chapters

  • 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

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