Jacques Pépin: How to Chop Garlic

Jacques Pépin- Immaculate garlic technique...

[@violentexile]

"This is garlic" 10/10

[@ExplicableCashew]

+tibaninvio 11/10 with rice

[@Excalibursin]

Do you really think KZbin comments are that great in the first place?...

[@ca8368]

What fucking skills! I'm not surprised after watching him for years.

[@Josephfrom1990]

"This is garlic." Drops mic.

[@leasmith914]

Joseph Halpern more like drops knife eh

[@ca8368]

He's not arrogant but that was fucking great!

[@JonnySublime]

Drops le mic

[@oz5crc]

What a joy to watch such a skilled chef demonstrate a lifelong trained technique..

[@eronan03]

A true stud. Ever see him debone a chicken while leaving the skin intact? The man makes it look effortless.

[@fun_ghoul]

@@eronan03 Yes. That's called the galantine, or ballotine. Several videos on here, for anyone interested. That said, I still take 10 minutes to do what he does in one.

[@beejereeno2]

Knife. Skills. Bruh. THAT is how you knife. Well done.

[@Reazon54ATX]

+Bobbi Jo Woods *slams fist* This is Garlic.

[@beejereeno2]

K.

[@TheMusketITuckedIt204]

+Charles-A Rovira Quit hawking other people's products.

[@beejereeno2]

Lol

[@beejereeno2]

Fuckin YouTumors

[@RiyadHussain]

That garlic didn't stand a chance.

[@dandanthebabyman]

Not with these upgrades

[@Squary94]

You know, I knew this kind of method existed as Gordon Ramsay displayed it once in a video though he added a bit of salt to grind it up more easily. But he did it rather slow and so did I when imitating it. Seeing this here now, doing it this fast, almost faster than a garlic press, I can't help but feel happy. Happy that I, as a chef, can still have room for improvement in stuff so mundane as chopping garlic. Thank you for that.

[@fun_ghoul]

It's unambiguously faster, if you wash your own dishes.

[@swvacollings290]

Love to see such absolute Master-level skill from a guy renowned for being a humble, no nonsense Pro. I watch this and his omelette vids when I’m having a bad day.

[@MrJAMESDAD1]

He better never leave this planet.

[@MrJAMESDAD1]

Axiom Steel26 Noooooooo...ooooo

[@venomf0]

I feel u bro

[@fun_ghoul]

@@MrJAMESDAD1 If he dies tomorrow, you'll still have years of lessons to learn from him, preserved in video format for posterity.

[@crysjumar1]

"this is garlic" sir, "that was excellent". very simple instructions. i tried it and it worked.

[@joaoportesantava1412]

I’m a chef and I wish I had him as a teacher, mentor, wow! He just knows how to explain things so well it’s incredible

[@danialholt4174]

Thanks Chef. Straight to the point. No lecturing how KZbinrs should wear eye protection or other stupid stuff.

[@necrosiskoc9617]

He's a true legend, I could watch his techniques all day every day...

[@RedSntDK]

I've been crushing garlic wrong all my life. Well at least I found out by learning from a master.

[@avatar098]

This is the very first time.. I've seen properly peeled, sliced, crushed, and minced garlic. This is garlic Indeed..

[@peterribolli8300]

The simplicity of a master. National treasure.

[@MyMaitetxu]

Finally a Chef that you learn things from! Bravo

[@Jose5k]

The way he crushed that garlic, the absolute madman! I would be afraid of skinning my palm, or even bending my knife out of shape doing that!

[@fun_ghoul]

If your knife bends and stays bent, you need a better one. Also, the palm thing is more dangerous if you do it the other way around, because you're more apt to contact the blade when pulling back your hand...or at least, that's my theory. I used to do it the other way, but knowing JP does it like this, I try to do it the same way. Pretty sure there's a reason for every little nuance of his technique, perfected over decades...

[@robertgreer5539]

Practice it carefully enough and pretty soon it'll be second nature.

[@philaufan6]

He is probably the best chef in the world. Period.

[@steerpike66]

Lovely knifework, look how tight back he keeps his thumbs when he's cutting; you can tell the knife is an extension of his hands.

[@TAKESHIRONORIMITSU]

Man you're acting like this dude is Wolverine or something hahaha

[@jgoodz]

This..... Is......... GAR-LIC !

[@boris.dupont]

Sublime as always! This 'puree' is actually the best way to prepare garlic for cooking, the flavor is amazing and one or two cloves will do. Thanks for sharing!

[@destroygaryfunky7053]

Always impressed with Pepin's knife skills.

[@zogzog1063]

Hello form New Zealand. I love this information that is BASIC. Simple but important. Thank you and I will try this method out - I am sure it will be a success.

[@fun_ghoul]

Jacques' greatest asset isn't his cooking ability, but his teaching ability. He's like the polar opposite of a MPW or "El Gordo". Oh, and you spelled "Aotearoa" wrong.

[@stateniland]

when it looks that easy you are being taught by THE BEST!

[@88rollins]

Amazing to watch how easily he did this.

[@erikhillskemper4278]

He's usually such a gentleman, but he's a fucking savage with garlic.

[@arthursandomine5464]

I am so inspired!! I knew most of this stuff but the way he moves his knife I’m going to replicate and embody. So nice Mo.Pepin!

[@seraaron]

I think this just changed my life

[@ivansikima7915]

When Jacques Pepin says "this is garlic" that means indeed that that is fucking garlic no if ands or buts😂 love ya Jacques Bravo!

[@billc6087]

I love Jacques...

[@Toasty25000]

This was so satisfying to watch, what a master

[@TheWinezen]

My favorite JP technique on video ever!

[@4plus4equalsmoo]

Clearly you haven't seen the chicken deboning video

[@blahblah1438]

In just one video, he made 30 years of doing it the wrong way so much easier now

[@Dovydas.]

bruh, this works

[@AdamHH11]

Lol wasn't expecting to see you here. Also I would watch this video the day I buy a garlic press.

[@BlackHoon]

The man is insanely skilled

[@fun_ghoul]

@@AdamHH11 Garlic press only does one consistency, badly, and is a PITA to clean. If you're that lazy, like I sometimes am, use a grater. You're welcome.

[@XxWhIpLaSh18xX]

I feel like I'd end up palm slapping the blade if I tried that crushing technique.

[@larsnyman2455]

It helps if you keep the heel of your hand anchored (though this advice might be 5 years too late)

[@lilicasteel4225]

@@larsnyman2455 Rip whiplash

[@robertgreer5539]

It helps to let your knife arm move with your palm-heel strikes. It's okay to let it scrape if that means you're not pushing your palm into the sharp edge.

[@rfldss89]

Absolument magnifique

[@MonicaRyan99]

So beautiful, garlic is one of my favorites

[@Reizermo]

That head of garlic was a good character. I wish they'd done more with him.

[@celidee]

Mind blown! Thank you for the awesome tip Garlic Master Jacques.

[@lokithor83]

I saw Marco do this every time he uses garlic.. But only with Pepin, I've learned the technique..

[@fun_ghoul]

"Marco" is a POS.

[@jethro70]

And this is what separates Jacques from all of the rest. Not only is he a master chef, but he is also a master teacher.

[@samholder196]

i love this man

[@Drewcifer1972]

Tres magnifique.

[@vancouveropenbsd985]

He makes it looks so easy. Then again, he's God.

[@alexanderhenkel2915]

THIS! IS! GARLIIIIIIIC!

[@Mswayward]

Thanks for sharing Jacques

[@localtrust]

that just changed my life

[@MayorWestCS2]

I swear I smell garlic after watching this.

[@geeemqu]

This will improve my technique, the back and forth rocking, lovely. I was going more up and down

[@philip6419]

WOW! How to 'dice' and 'Crush' with just a knife. Thank you, Jacques!

[@MakeSushi1]

great!

[@NewfieAsianKid]

my mom brought a kitchen tool container that has a blade where you put the garlic and other aromatics and you keep pulling the strings while it grinds its all up. Very handy.

[@funny-video-YouTube-channel]

That's how the Chinese do it too. The Chinese cooks also slice the garlic into thin slices with a special cutter.

[@georgewong2290]

Chinese chef usually only use 1 knife for everythinggggg.

[@karlkarlng]

Actually there's a couple knives usually 3, they just look the same. Just different thickness. The one they use to slice thin meats is about the thickness of a tin can. And you will absolutely ruin it if you tried to chop raw carrots with it. Then there's the medium all purpose and then the thick chicken bone cleaver. Then there is specialty ones for pork bones and duck slicers and dim sum ones list goes on and on. Check out chan Chee Kee. It's one of the few manufactures with an English catalogue.

[@Jimmybazan]

LEGEND!!!!

[@andsiephil]

Thank you, j'apprends toujours.....merci

[@BlueHound1990]

Thank you Chef

[@cranci]

Wow amazing

[@lukthere2]

master.

[@marchills4131]

Bien sur, c'est fantastique!

[@pureshotzz44]

BANG! "This. Is. Garlic. :D

[@davebrown3230]

Chef Pepin makes french cookin easy .

[@CookWithGracy]

Excellent video 👍

[@Canada-gs3jc]

A true Master, love ya Jacques

[@Jochi123Theshadow]

This is guy is a fucking beast! ...God Pépin! Amazing!

[@MusicforMe123]

Jacques Pepin is the G.O.A.T.

[@Semmelein]

OMG. This is really impressive! Learned a lot! Thanks!

[@aevans]

I have a calculus test tomorrow. How did I get here...

[@Grimshin1]

Hmmm why should I waste my time watching very basic skiOMFG!!! THAT WAS AWESOME!!

[@TheBanditKingKir]

His technique with garlic is better than most men's technique with women.

[@ireneeerickkk]

fantastic idea 👍

[@George-Moulos]

that's the craziest chopping I ever saw

[@YrrahRussell]

Very nice video, thank you for this

[@LybioNews]

i need a cutting table like that

[@bruschj]

That was badass

[@wilseph1]

*Knife drop* "This is garlic." Got damn I ain't ever felt more inspired to chop garlic.

[@kron520]

"The gold, you know, of the cuck."

[@fun_ghoul]

@@kron520 "Happy cocaine."

[@danielchung2507]

Finally. A chef that doesnt drop the F bomb.

[@GUYANESEGT]

this guy is good. i mean entertaining and informative.

[@jasonhatfield4747]

Original Gangsta

[@Ivan-mw8qk]

was just thinking 'Oh another mundane kni-OMGWTFDID HEJUST INSTANT MINCE THAT GARLIC'

[@Daniel-nf8pp]

Very impressive. Thanks.

[@jimmyniland9721]

Could Jaques do a short video on the different types of garlic: how much to use of the various types and which varieties chefs prefer. I ask this because until fairly recently Brit superstores have sold a really pungent variety of garlic; but I think that they ‘cottoned on’ that if they sell an extremely mild variety, people will have to use more to get the required flavour. We - amateurs - need some clarification on flavour vs. pungency. Thank you.

[@pauloamw]

Absolute master

[@UnPlayz]

Pietsmiet Kocht ? 🙃

[@AfrikanTaO]

Thought I was crazy for peeling garlic like that, but it was easier for me

[@kartelkilla]

that was beautiful

[@no_one01-5]

You showed that garlic who's boss!

[@origemcollectibles]

How on earth...

[@jcee6886]

💪

[@binodmenahihu8104]

If chopping was karate.. he would be 10th dan black belt...

[@danielinskip8427]

Thank you garlic man.

[@gbabyjzphil23]

Beautiful!!

[@penguin0101]

Love you Mr Pp

[@user-ws9di5kp9h]

"THIS IS GARRRRLIC!"

[@Dr_Bombay]

quelle fantastique O_O

[@dimitreortt6972]

OMG this is awesome!

[@IvanTrejofilms]

THIS IS GARLIC!

[@onemanwulfpack5954]

👑 The Master

[@mitch832]

this... is... GARLIC!!

[@user-hm9mj1hc3j]

Mah man !!!

[@hplovecraftmacncheese]

I bet it helps to have a 30 pound cutting board like that one. He doesn't use a big knife. Maybe 9"?

[@fun_ghoul]

It does, but more importantly, it helps to wet a tea towel and put it underneath whatever board you have to keep it from sliding around. I got that from JP, too. :-) And yes, he seems to rock 9" chef's knives (pun!) or, in more recent videos, 7" (8"?) santokus.

[@stndrds79]

I have to say often it hurts to hit it with ur palm at his age I don't know how he does it