.How to make a French Ham Hock Terrine with The French Baker TV Chef Julien Picamil..
Пікірлер: 140
@regularSenseAppeal4 жыл бұрын
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.
@EcosseZA5 ай бұрын
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.
@belfordlancaster68188 жыл бұрын
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.
@jamessinclair98868 жыл бұрын
Did this.. A beautiful thing from a most basic ingredient. Julien is excellent teacher and a joy to,watch. . More please !
@maureenray54529 жыл бұрын
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.
@DannnnnnnnnYH9 жыл бұрын
this man need his own tv show!!
@gudrungarzon70837 жыл бұрын
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!
@backwoodscountryboy16002 жыл бұрын
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
@cuddlybearred94467 жыл бұрын
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.
@randyrodriguez41866 жыл бұрын
professional cling wrap is so much better. and so much more expensive
@LittleBearBBQ_Food_Original2 жыл бұрын
This Guy NEEDS to have his TV Shows broadcast in the UK.....The cultural and rightful successor to The Master; Mr. K. Floyd esq.
@gastongilissen82113 жыл бұрын
Thank you for this wonderful recipe Chef Picamil.
@singularsitges12 жыл бұрын
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!!
@scotthollingsworth6538 жыл бұрын
great videos. What a privilege to see a proper chef at work sharing his skills and absolutely loving what he's doing. inspirational stuff!
@brewingtime12 жыл бұрын
Great presentation with a little humor too! Thank you for the posting. I learned a lot:)
@judii43704 жыл бұрын
excellent show I will try this terrine. Fabulous
@NovayaStupen11 жыл бұрын
Can't wait to make it for Christmas! Thank you for sharing such a wonderful terrine.
@kristinakraftmvc22707 жыл бұрын
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.
@mercedesmorrissette36155 жыл бұрын
Love watching your video! Very impressive and well explained techniques. Thank you for teaching us
@doloresunderwood81084 жыл бұрын
We need Julian again. Tnks for all the recipes
@LakshanW9 жыл бұрын
This guys good! He keeps things moving. He definitely needs a dedicated KZbin channel.
@bushmummy6 жыл бұрын
Thanks Chef...I'm making that for Christmas....you make it look so easy too
@paulhanger72422 жыл бұрын
Absolute delight...thank you
@olivernorthern690410 жыл бұрын
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 !!
@geofferyrobertson66086 ай бұрын
put the pepper corns in a pestal and give them a couple of grinds ... would be easier
@inocenciotensygarcia10122 жыл бұрын
I loved it. I’m going to try it and I’ll let you know how it turned out. Thank You Chef
@rafaelborges89764 жыл бұрын
Food hygiene over 9000 ( Not a hater by the way, he is a very good and knowledgeable chef)
@Panabandit3 жыл бұрын
Awesome job chef
@Spongebobnopantzz12 жыл бұрын
This was interesting =o) Thank you! I love the accent LOL
@johnmisilli40166 жыл бұрын
Perfect presentation, easy to follow. The problem with any of these videos is that they do not provide the printable recipe.
@HeavyDemir8 жыл бұрын
lol for some reason everything I read is in a french accent, love this chef !
@pab7775 жыл бұрын
Just fantastic. Great skill made to look easy.
@myselfnooneelse35673 жыл бұрын
flawless recipe
@deusex669910 жыл бұрын
Very nice...Thanks for the tip with the shalots :) This was just professional!
@sleeksalmon8 жыл бұрын
omg, my mouth is so watering.... all's it takes is the word gelatian and Im there...
@CelticSkye286779 жыл бұрын
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!
@TOPCAMERAMAN9 жыл бұрын
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)
@CelticSkye286779 жыл бұрын
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!!
@TOPCAMERAMAN9 жыл бұрын
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.
@CelticSkye286779 жыл бұрын
Wow. I don't know what to say! Could you please link me to that Facebook page? I'd love to see it!
@TOPCAMERAMAN7 жыл бұрын
This is the Facebook link Kind Regards John facebook.com/groups/VideotechMedia.Filming/
@user-ft3yx5kq2v4 жыл бұрын
Excellent travail. Merci pour le partage. Christos de l ile de Rhodes Grece
@arlenearmy Жыл бұрын
Magnificent!
@beebable10 жыл бұрын
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??
@beebable8 жыл бұрын
Claudia Marx ...Thank you claudia...Of course!..Silly me!!
@safalaryal798111 жыл бұрын
i wish I could work with a chef like him!!!:)
@msgypsyqueen5 жыл бұрын
I could eat that whole thing... 🤤🤤🤤🤤😍😍😍😬👍🎉
@cheaprecipesinfo11 жыл бұрын
Top man, nice method and well worth a try!
@abcteatime9 жыл бұрын
its excellent clip with good cameraman and a great chef. Do you have a written version for this procedure? Thank you.
@whall61015 жыл бұрын
Most enjoyable- thank you.
@darioteich11 жыл бұрын
To get the natural jelly. I guess. BTW: the terrine must have been spectacular.
@noellaq80566 жыл бұрын
Thank you, Chef.
@derjager29916 жыл бұрын
great job chef!
@gregory44ish Жыл бұрын
Mersi boku 👍 !
@geofferyrobertson66086 ай бұрын
if its too salty you can put BROWN SUGAR in the pot
@brianvaughan96298 жыл бұрын
this must be in the SOUTHERN UK 😋 pork ham hocks with rice and those veg would work best for me "yum"mee"
@certifiedweldor9 жыл бұрын
wow ,that is awesome,thanks
@billymccoy109 жыл бұрын
This guy is awesome!
@rustydog123611 жыл бұрын
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.
@adamkane94144 жыл бұрын
Now that is awesome 🤯🧐👍
@geraldocesar20092 жыл бұрын
Que receita maravilhosa.
@bluenoiser8 жыл бұрын
looks yummy and easy to do
@burlatsdemontaigne61479 жыл бұрын
Fantastic! Looks delicious. How did you cook the shallots - just poached in stock?
@sandymallard257110 жыл бұрын
Fantastic, thank you for sharing this, looks delicious (-:
@Toiked15 жыл бұрын
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.
@waxcomb11 жыл бұрын
If I could make one criticism is that it would be cool to see the final result at the very beginning
@ladygunsmith77429 жыл бұрын
You found the most French Frenchman in the UK.
@stroppywelshwoman7019 Жыл бұрын
Are the shallots confit in stock or oil? Thanks
@olivernorthern690410 жыл бұрын
Pleased to report it was really rather tasty :)
@julienpicamil11 жыл бұрын
thank you for your comment,all the best to you
@jcollem7 жыл бұрын
Vous etes mon hero.
@johnmisilli40166 жыл бұрын
Fantastique!
@hoilst11 жыл бұрын
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.
@HKGJOHN12 жыл бұрын
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?
@rosaliobetancourt364410 жыл бұрын
i like good thanks gracias
@TOPCAMERAMAN10 жыл бұрын
Hi Rosalio thank you very much for sharing my video clips. Kind Regards John.
@chachaman4980 Жыл бұрын
Can the terrine be lined with a precooked pastry, before setting the meat? Somebody?
@delfincaceres10 жыл бұрын
chef your classes are great please can you give us the clase how to make QUICHE, spinich
@TOPCAMERAMAN10 жыл бұрын
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.
@delfincaceres10 жыл бұрын
TOPCAMERAMAN thanks a lot i will
@papoluka111 ай бұрын
Didn’t add salt to the broth to cook the ham hocks?
@Sheila632510 жыл бұрын
Amazing!
@jayapaddy96745 жыл бұрын
I would use pickled olives and shallots to stuff this.
@julienpicamil11 жыл бұрын
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
@hedykarim35704 жыл бұрын
What did he cook the shallots in?
@mobpuxxy568610 жыл бұрын
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!
@geraldocesar20092 жыл бұрын
Como traduzir este vídeo para o português?
@lannguyen-es7jf11 жыл бұрын
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!
@sallyswann3553 жыл бұрын
what was he cooking in the frying pan? was it part of the recipe, I never saw him put it in !
@knightsofneeech3 жыл бұрын
Since he is a working chef he was preparing the other meat for a different dish
@EcosseZA5 ай бұрын
There are nine million peppercorns in mirepoix, that's a fact 🎶
@flosilk111 жыл бұрын
j'ai faim
@julienpicamil12 жыл бұрын
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
@lesjohnson97408 жыл бұрын
Ham Hock nicker is here again, real laughs.
@flosilk110 жыл бұрын
Lecker Lecker, das gibt es am Mittwoch, Nicht wahr Heinz?
@chefinewman9 жыл бұрын
did you work at Le Poussin at Parkhill?
@zeddtekkadon2399 Жыл бұрын
The using the wrong chopping board to put that cooked skin on
@billyb50596 жыл бұрын
How did you cook the shallots
@julienpicamil12 жыл бұрын
i'm not sure,i reply pretty late have you try it?
@robomanus11 жыл бұрын
and what do you need that for?
@julienpicamil11 жыл бұрын
terrine de jamboneau for your answer all the best
@flosilk110 жыл бұрын
J'ai fait cette terrine elle est terriblement bonne. Donc à refaire
@flosilk17 жыл бұрын
Topcameraman does not understand French?
@flosilk110 жыл бұрын
Bonjour Julien comment conserver la terrine, peut on la congeler?
@goldenmajestic90075 жыл бұрын
Not washing the leeks?
@Subhadebu6 жыл бұрын
Le cannon
@drummerchef8519 жыл бұрын
It's thyme to take a leek and cook the ham! Allez. Voillllllla
@chilled997 жыл бұрын
i want to fry that with some eggs
@xaviertourista42505 жыл бұрын
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