How to make a French Ham Hock Terrine with The French Baker TV Chef Julien Picamil..

.How to make a French Ham Hock Terrine with The French Baker TV Chef Julien Picamil..

[@regularSenseAppeal]

I've made this 4-5 times since I saw the video a few years ago and it comes out fantastic. Even bought an old beaten LC terrine to make it just like Julien. My French expat friends have tears of joy in their eyes when I invite them over for this treat.

[@EcosseZA]

It's nice to see a chef working like a proper chef, and not a 'filmed for placid home audiences' chef, if that makes sense - proper & quick knife work, the oily and greasy hands not giving leeway for mistakes. A proper working kitchen recipe scenario. Its like a breath of fresh air.

[@belfordlancaster6818]

Alright, enough is enough. I have declared a moratorium on watching your videos after 9:00 pm. They make me too hungry, so then I’m up until midnight making stuff to eat. Then my wife wakes up and I have to share with her. I’ve gained 20 pounds just watching you and following your recipes.

[@jamessinclair9886]

Did this.. A beautiful thing from a most basic ingredient. Julien is excellent teacher and a joy to,watch. . More please !

[@maureenray5452]

I loved the video and it was so helpful to watch a French Chef prepare the Ham Hock and at work in a professional kitchen. I love cooking and I will order some ham hocks, from my butcher and make the terrine myself. Thank you so very much.

[@DannnnnnnnnYH]

this man need his own tv show!!

[@gudrungarzon7083]

Julian I love to watch and I am learning from your skills! Yes, you should, no you must have your own TV show!! It is refreshing to see you work and create so naturally!

[@backwoodscountryboy1600]

I understand this is a very old video but I just accidentally stumbled across it the recipe looked beautiful the camera work was great so impressed I was I think I'm going to do this recipe thank you for sharing surprised that I accidentally found the video

[@cuddlybearred9446]

I am impressed with your mastery of cling film. No one had to die, you didn't have to lay waste to the kitchen or burn the place down. Wish I could do that.

[@randyrodriguez4186]

professional cling wrap is so much better. and so much more expensive

[@LittleBearBBQ_Food_Original]

This Guy NEEDS to have his TV Shows broadcast in the UK.....The cultural and rightful successor to The Master; Mr. K. Floyd esq.

[@gastongilissen8211]

Thank you for this wonderful recipe Chef Picamil.

[@singularsitges]

What a refreshing cookery video!!! None of your super-clean, almost emasculated kitchen scenes, with one ounce of this and two ounces of that! Julien, you are my kind of chef! Full of flavour and good humour. Excellent camera work, by the way. Where do you work - I want to come for a meal!!! Un video superb - et rafraîchissant!!

[@scotthollingsworth653]

great videos. What a privilege to see a proper chef at work sharing his skills and absolutely loving what he's doing. inspirational stuff!

[@brewingtime]

Great presentation with a little humor too! Thank you for the posting. I learned a lot:)

[@judii4370]

excellent show I will try this terrine. Fabulous

[@NovayaStupen]

Can't wait to make it for Christmas! Thank you for sharing such a wonderful terrine.

[@kristinakraftmvc2270]

Have made it not only with the pork but also with turkey, my inlaws were amazing cooks and they were from Romania, love your show just found it.

[@mercedesmorrissette3615]

Love watching your video! Very impressive and well explained techniques. Thank you for teaching us

[@doloresunderwood8108]

We need Julian again. Tnks for all the recipes

[@LakshanW]

This guys good! He keeps things moving. He definitely needs a dedicated KZbin channel.

[@bushmummy]

Thanks Chef...I'm making that for Christmas....you make it look so easy too

[@paulhanger7242]

Absolute delight...thank you

[@olivernorthern6904]

Well I have my Terrine in the Fridge ready for tomorrow. Enjoyed the video and giving it a try, fingers crossed it tastes good tomorrow !!

[@geofferyrobertson6608]

put the pepper corns in a pestal and give them a couple of grinds ... would be easier

[@inocenciotensygarcia1012]

I loved it. I’m going to try it and I’ll let you know how it turned out. Thank You Chef

[@rafaelborges8976]

Food hygiene over 9000 ( Not a hater by the way, he is a very good and knowledgeable chef)

[@Panabandit]

Awesome job chef

[@Spongebobnopantzz]

This was interesting =o) Thank you! I love the accent LOL

[@johnmisilli4016]

Perfect presentation, easy to follow. The problem with any of these videos is that they do not provide the printable recipe.

[@HeavyDemir]

lol for some reason everything I read is in a french accent, love this chef !

[@pab777]

Just fantastic. Great skill made to look easy.

[@myselfnooneelse3567]

flawless recipe

[@deusex6699]

Very nice...Thanks for the tip with the shalots :) This was just professional!

[@sleeksalmon]

omg, my mouth is so watering.... all's it takes is the word gelatian and Im there...

[@CelticSkye28677]

julien picamil I just had to say that I love your videos! Your patisserie looks wonderful and I hope to visit the next time I'm in Europe! I've already got a list of ingredients to get at the farmers market and can't wait to try some of your dishes. The last time I was in Europe I fell in love with how fresh the food always is compared to here in the States and am thrilled to have discovered some fabulous new dishes to try! I hope to see more videos in the future!

[@TOPCAMERAMAN]

Mary Hagler Hello Mary, When you come to Dartmouth uk give me a call 07956141090 and I will introduce you to our fantastic Julien and you can visit his kitchen you could even taste some of his cooking. Kind Regards John (cameraman)

[@CelticSkye28677]

Oh wow! Thank you so much!! I just fell in love with the food in Europe and with how fresh everything always is. Here in the states everything is GMO or the meats aren't organic and free range or grass fed. I actually lost almost 20 pounds just because the food I was eating was so much better. Our hopes are to go back sometime next year so I will keep your info and let you know! Again, thank you so much!!

[@TOPCAMERAMAN]

I posted your comment on Saveurs recipes with Julien Picamil on Facebook folks loved it it's nice to chat with folks from the USA I have lots of friends out there i love it Regards John.

[@CelticSkye28677]

Wow. I don't know what to say! Could you please link me to that Facebook page? I'd love to see it!

[@TOPCAMERAMAN]

This is the Facebook link Kind Regards John facebook.com/groups/VideotechMedia.Filming/

[@user-ft3yx5kq2v]

Excellent travail. Merci pour le partage. Christos de l ile de Rhodes Grece

[@arlenearmy]

Magnificent!

[@beebable]

Your cooking is beautiful……i'm definitely a fan!…….I would like to know (if you know) what would have traditionally been used to make this terrine before the invention of Gladwrap??

[@beebable]

Claudia Marx ...Thank you claudia...Of course!..Silly me!!

[@safalaryal7981]

i wish I could work with a chef like him!!!:)

[@msgypsyqueen]

I could eat that whole thing... 🤤🤤🤤🤤😍😍😍😬👍🎉

[@cheaprecipesinfo]

Top man, nice method and well worth a try!

[@abcteatime]

its excellent clip with good cameraman and a great chef. Do you have a written version for this procedure? Thank you.

[@whall6101]

Most enjoyable- thank you.

[@darioteich]

To get the natural jelly. I guess. BTW: the terrine must have been spectacular.

[@noellaq8056]

Thank you, Chef.

[@derjager2991]

great job chef!

[@gregory44ish]

Mersi boku 👍 !

[@geofferyrobertson6608]

if its too salty you can put BROWN SUGAR in the pot

[@brianvaughan9629]

this must be in the SOUTHERN UK 😋 pork ham hocks with rice and those veg would work best for me "yum"mee"

[@certifiedweldor]

wow ,that is awesome,thanks

[@billymccoy10]

This guy is awesome!

[@rustydog1236]

Beautiful... an artist in the kitchen. Here the ham hocks are fresh, not brined in salt. Would the fresh work as well? Maybe a couple of pigs feet too. Pig foot meat is really tasty. Oh, hocks are under -$3 /lb. here. Meat is expensive in the Europe I noticed.

[@adamkane9414]

Now that is awesome 🤯🧐👍

[@geraldocesar2009]

Que receita maravilhosa.

[@bluenoiser]

looks yummy and easy to do

[@burlatsdemontaigne6147]

Fantastic! Looks delicious. How did you cook the shallots - just poached in stock?

[@sandymallard2571]

Fantastic, thank you for sharing this, looks delicious (-:

[@Toiked1]

I liked the video and your style. Don't take the following the wrong way; the video is at least twice as long as it needs to be for the same effect, including style.

[@waxcomb]

If I could make one criticism is that it would be cool to see the final result at the very beginning

[@ladygunsmith7742]

You found the most French Frenchman in the UK.

[@stroppywelshwoman7019]

Are the shallots confit in stock or oil? Thanks

[@olivernorthern6904]

Pleased to report it was really rather tasty :)

[@julienpicamil]

thank you for your comment,all the best to you

[@jcollem]

Vous etes mon hero.

[@johnmisilli4016]

Fantastique!

[@hoilst]

Agreed. My old TAFE chef teacher Wolfgang would've ripped him a new one. In German. Which is twice as terrifying as being ripped a new one in any other language. And four times more terrifying again if you're French.

[@HKGJOHN]

I have a "Boston Butt" as we call it in the states. I'd like to braise it in wine or a brandy/stock mix. Does that sound like it will work or will it overpower the dish?

[@rosaliobetancourt3644]

i like good thanks gracias

[@TOPCAMERAMAN]

Hi Rosalio thank you very much for sharing my video clips. Kind Regards John.

[@chachaman4980]

Can the terrine be lined with a precooked pastry, before setting the meat? Somebody?

[@delfincaceres]

chef your classes are great please can you give us the clase how to make QUICHE, spinich

[@TOPCAMERAMAN]

Hello Patricia, I will ask Julien if he will I am sure he will after Christmas, why dont you join us on Facebook. Rgards John.

[@delfincaceres]

TOPCAMERAMAN thanks a lot i will

[@papoluka1]

Didn’t add salt to the broth to cook the ham hocks?

[@Sheila6325]

Amazing!

[@jayapaddy9674]

I would use pickled olives and shallots to stuff this.

[@julienpicamil]

h,there is no receipe realy,it'sall about cooking you ham them saisonning as you like,watch it again,it might help you,good luck

[@hedykarim3570]

What did he cook the shallots in?

[@mobpuxxy5686]

I'm liking this French chef on this vid his accent is sexy and he can cook for me any day lol. Pouvez-vous me donner un pet't bésé Monsieur le chef. Hehehe!

[@geraldocesar2009]

Como traduzir este vídeo para o português?

[@lannguyen-es7jf]

Hello Julien! I am vietnamese. So sometimes i cannot understand the words well. Could you pls give me the receipt in text? :) . I wanna do it in our traditional tet!

[@sallyswann355]

what was he cooking in the frying pan? was it part of the recipe, I never saw him put it in !

[@knightsofneeech]

Since he is a working chef he was preparing the other meat for a different dish

[@EcosseZA]

There are nine million peppercorns in mirepoix, that's a fact 🎶

[@flosilk1]

j'ai faim

[@julienpicamil]

thank you all of you for your comments guys,sorry if i can not answer all the time,i'm a bit busy.thanks julien

[@lesjohnson9740]

Ham Hock nicker is here again, real laughs.

[@flosilk1]

Lecker Lecker, das gibt es am Mittwoch, Nicht wahr Heinz?

[@chefinewman]

did you work at Le Poussin at Parkhill?

[@zeddtekkadon2399]

The using the wrong chopping board to put that cooked skin on

[@billyb5059]

How did you cook the shallots

[@julienpicamil]

i'm not sure,i reply pretty late have you try it?

[@robomanus]

and what do you need that for?

[@julienpicamil]

terrine de jamboneau for your answer all the best

[@flosilk1]

J'ai fait cette terrine elle est terriblement bonne. Donc à refaire

[@flosilk1]

Topcameraman does not understand French?

[@flosilk1]

Bonjour Julien comment conserver la terrine, peut on la congeler?

[@goldenmajestic9007]

Not washing the leeks?

[@Subhadebu]

Le cannon

[@drummerchef851]

It's thyme to take a leek and cook the ham! Allez. Voillllllla

[@chilled99]

i want to fry that with some eggs

[@xaviertourista4250]

Bonjour, pour obtenir un "côté gelée" entre les morceaux de viande, on pourrait utiliser le bouillon ? (ou comment feriez vous svp ?) et les morceaux de viandes qu'on voit au début de la vidéo, c'est quoi ? elles servent à la recette ? (j'ai vraiment envie de tester mais un peu plus en version pâté persillé bourguignon.... merci, c'est cool de partager, en version Française il n'y a rien

[@klausten1991]

He had a drink or two....

[@TENDOD]

Sure at 98% : Green pepper in water.

[@TENDOD]

Sure at 98% : green pepper in water.