Jacques Pepin & Martin Yan Make Chicken with Broccoli | KQED

This episode of Today's Gourmet with Jacques Pepin features vey special guest Martin Yan. Together, this PBS culinary dream team prepare a menu of steamed foods including chicken with mushroom, sausage, and broccoli; chopped salmon with potato and broccoli served with cucumber sauce; steamed buns; and a poached orange dessert.
In This Episode:
00:00
1:00 How to make chopped salmon with broccoli and potatoes
11:57 How to make poached orange dessert
15:24 Special guest Martin Yan joins Jacques Pepin for a chicken and broccoli dish
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 24, 1991. Chicken with Broccoli
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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.

[@fugoo8912]

I love Jacques absolutely not letting Martin get away with wasting anything. He was busting his balls the whole time 😂

[@wide_awake]

Hah straight busting balls 😆

[@Sobieskicharge]

Haha noticed that too. So funny. And Martin knows it so everytime he just replies "No, No, I'm saving that for tomorrow"

[@callmechia]

I always enjoy Jacques when he’s watching someone else cook especially if it’s not a technique he uses. You can see him observing and always learning. He is a born educator god bless him

[@dennis2k10]

I remember watching these two fellas with My mother when I was a child. Its crazy how something like this can bring back so many wonderful memories we tend to forget about. Thank you to who ever is responsible for uploading these and helping me remember the good ol days

[@kqed]

Thanks for watching

[@TheLamont0914]

Two Titans! They exchanged plates and complimented truthfully. What great examples! They seem like they are good friends as well.

[@kqed]

They made appearances on each other's shows a few times over the years. I do think they're great friends.

[@KL005]

ALLONZ Y

[@shaylagogobean417]

Jacques watching Yan is so amazing... No, ego in this episode... just two greats doing their thing

[@JWPhotosanddesigns]

Oh my! My childhood favorite chefs.

[@messey12]

Avengers Endgame has nothing on this collaboration.

[@kqed]

💪🍳 Sorry Thor

[@bobp8269]

Jacques' knife skills are always fun to watch -the control he has with the paring knife on the potatoes is so smooth and lovely.

[@GregTally]

Yeah but that garlic @ 10:17

[@behringerm]

Two in one episode. I get Yan Can Cook and Today’s Gourmet at the same time

[@avw160]

Legends

[@ivegotpetercriss]

Most ambitious crossover in history

[@EmilyMDong]

Two legends ever!!

[@RJ6AV6]

Always excited to see what these 2 legends were cooking up!

[@ZoKitchen]

Great cook and great episode 👍🏻

[@josevelez7539]

Glad to see you both cooking and sharing recipes and techniques!

[@sbrunner69]

Sometimes I do “Yan” behavior in the kitchen. My family thinks I’m whack. I adored Yan for years.

[@IknowImNotCrazyYoumightbe]

yan is so funny. great sense of humor

[@boscochou9710]

The great crossover!

[@TomasLaverty1000]

My two idols.

[@patriciagrier282]

I love them separately and together ❤️ 😂

[@PlayaSinNombre]

Broccoli stems, like cabbage hearts, are good to eat, sliced thin with salt and pepper.

[@daphnepearce9411]

What a great episode! I love both French and Chinese food and both look fairly easy to make. :-)

[@bluetextonwhitebg]

french can be a bit difficult, but chinese is surprisingly easy.

[@daphnepearce9411]

@@bluetextonwhitebg I think the opposite. That's why I'll go out for Chinese food rather than try to make it myself. It always turns out...funny.

[@EmilyMDong]

I love Chinese food what was the first dishes you made?

[@daphnepearce9411]

@Emily Dong I've made beef broccoli before but it never tastes as good as going out to a Chinese restaurant. I make mostly French food, Coq au vin, veal merango,, pollet Basques, steak au poivre, ratatouille etc... but tonight I'm making chile verde with rice and beans....I also love Mexican food.

[@smithhehehaha]

and it's interesting to use Chinese style bamboo steamer to make Western cuisine

[@miguelserrato519]

Love it they should do another one now that they are older

[@lflagr]

I miss cooking shows like this

[@nirmalakutty9416]

Delightful experience

[@clehrich]

Very nice to see Martin Yan cooking rather than just mugging for the camera. All too often he does amazing things and it looks silly; here you see just how good he really is. Oh how I wish the "competition" of Martin Yan and Jacques Pépin breaking down chicken had been filmed: supposedly it was very, very close -- and the cooking students who saw it found it genuinely scary. Wish I'd seen it!

[@sunnyvale104]

Smile on my face the whole video!

[@dougjb7848]

19:53 That reaction though!

[@chak595301]

Add this… At 19:27, Martin Yan explains to the audience about the Chinese sausage types plus other Chinese goods people can buy at an oriental Asian supermarket. Examples of such include Lion Supermarket, 99 Ranch Market, and H Mart (note that “H Mart” has no connection to “K-Mart”).

[@jchannel7409]

this was an epic moment for the cinematic universe

[@kqed]

💯

[@arian5495]

23:24 SHOTS FIRED

[@gilliganeric]

That chicken was totally raw when it was taken out of the steamer basket at 22:25

[@fugoo8912]

It really was. It could have only been cooked for a minute or two for the shot and they finished cooking it for the scene at the end 😂

[@LinkRocks]

Yes often times they finish cooking off camera due to time constraints.

[@INF1NI73]

Thank christ I wasnt the only one. They must have put it back on or fried it lol.

[@chak595301]

This is a nice combination of the chef duo, referenced in 2 of Yan Can Cook episodes! However, unlike this episode, the Yan Can Cook episodes does not feature dessert.

[@kqed]

That's true. Each episode has something different to offer. Have you seen the episode of Yan Can Cook where they visit a fish market in Hong Kong together?

[@chak595301]

@@kqed I actually have watched all of the classic episodes only on KZbin; that sure is a hint!

[@Boomproof]

You better put the broccoli stems in your pocket Martin! Hahahaha

[@AdamBechtol]

Yayyy :p

[@slackdaddy1912]

With both of these mem, I’ve noticed you eat really well tomorrow too! ……………lol

[@purplebutterfly7257]

Yan is funny. 😅

[@hazelsam13]

Why don’t we have these guys anymore

[@hungrytx5327]

What year

[@deenzmartin6695]

yan came in and dominated like the leader of a hyena pack.

[@wide_awake]

What years were these shows?

[@dixonj41]

Google says Today's Gourmet was aired between 1991-1993. You probs know that now, though, lol

[@stndrds79]

That’s my recipe you’re stealing my recipe hahahah

[@joannaedwards6325]

What! No critical complaints You're slipping. 😠

[@stndrds79]

@@joannaedwards6325 I’m a critic only to improve Jacque or anyone else’s isn’t above criticism

[@joannaedwards6325]

@@stndrds79 Opinions are not facts and opinions are subjective...... That being said - - my opinion of you (after reading your Jacques Pepin comments for years) is ....that you are an unhappy, negative nit picker who doesn't like Chef Pepin and gets off by finding fault with him every chance you get. Maybe you just have too much time on your hands or are in a lot of pain. Whatever your problem is, I JUST THINK YOU SHOULD STOP WATCHING IF YOU DON'T LIKE HIM. Your comments NEVER ADD ANYTHING to the topic. To me, you are annoying and boring. I believe the kids call folks like you a TROLL. Just spreading negativity all around just to be a pain in the backside. 😝😝😝

[@joannaedwards6325]

@@stndrds79 People who constantly criticize others generally HAVE LOW SELF ESTEEM. Criticizing successful people makes you feel better about yourself. I don't know why your comments ANNOY ME SOOOO MUCH. But I just want to slap you!!!! 😠

[@deenzmartin6695]

he shouldve blanched the orange skin.

[@kqed]

Would that make it less bitter?

[@deenzmartin6695]

@@kqed yes

[@AJ-iu6nw]

Why is Yan cutting him off?

[@dixonj41]

I imagine it was due to time constraints, rather than rudeness. You can sort of tell when Jacques himself has to rush through his explanations, and it's gotta be even more hectic when you've got to explain things as well as have a back and forth with the host.

[@jchomedog2887]

There’s no way that meat was fully cooked from steaming, especially in that amount of time. It looked raw.

[@droopypie]

His hair is lighter than videos he made 10 yrs ago

[@justincase4812]

Little too high strung there "Wok with Yan" the no hand washing after handling the raw chicken really bugs me.

[@fugoo8912]

Sounds like a you problem.

[@justincase4812]

@@fugoo8912 and here you are making a problem.

[@justincase4812]

@@Channel-gz9hm ignoring basic hygiene after handling raw chicken is dangerous, no argument.

[@AngelusBrady]

Wok with Yan is with Stephen Yan who is unrelated to Martin.

[@daphnepearce9411]

@Justin Case True, but I think a lot of chefs keep a sanitized rag(water/little bit of beach)(and small bucket)close by to keep hands,cutting board and areas clean and sanitized. I do that....or keep clorox wipes close by.

[@Jean0987654321]

Too many GOATs in one room