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In this episode of Today's Gourmet, Jacques Pepin makes wine-braised veal in a Dutch oven, poached skate served with flavorful oil and beet salad, and a blueberry crumble.
In This Episode:
00:00
1:00 Jacques Pepin demonstrates how to select a cut of veal and clean it.
1:23 How to make braised veal breast in a Dutch oven.
6:38 How to cook with flavored oils
9:48 Poached fish recipe
12:17 How to make beet salad
20:00 Blueberry crumble recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 7, 1991.braised veal
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.