Jacques Pepin's Healthy Pan-seared Salmon | Today's Gourmet | KQED

[@bengt_axle]

A big thank you to KQED for posting these re-runs. I much prefer watching these timeless episodes, knowing that chef Pépin has more time to enjoy his retirement (if you can call it that) as opposed to pressing on to do new episodes. He has made a tremendous contribution and these videos allow us to appreciate that.

[@ChuckD99]

He does still have some new videos on KZbin you can find. He just made one called "Pasta Ed Giobbi" on a different channel. I hope he's enjoying his retirement but I suspect he enjoys cooking for us all too

[@nancypine9952]

As C D said, he still has regular cooking videos. They appear on Facebook, and are usually quite short. They're called "Cooking at Home."

[@OneOut1]

Thete is a lot to do with the salmon skin that is very good. Never throw it away or waste it's potential in broth.

[@OneOut1]

How lucky we are to watch this master Chef show us how to make excelent home made possible dishes without pretintious ingredients

[@annwrite460]

I LOVE Jacques Pepin! Salmon and spinach are so good together!

[@shimije]

Don't know if I should be thankful to pandemic however I will probably never hear about amazing Chef Jacques Pépin and I truly love watch him. Really great human and great Chef!!!

[@steveg8322]

So used to seeing JP as an older gent like myself,good to see him in his prime.

[@thesweeples3266]

YOUR in your prime!

[@23aceballer]

Have learned more about cooking from these classic videos than any of those tacky food network chefs.

[@kqed]

What a compliment. Thanks for watching!

[@novaprospects]

Great guy, so pleasurable to watch a master at work

[@kayak63red34]

Jeez Louise! Apart from a phenomenal result, the economy of motion is something to behold!

[@mariescammel5733]

Thank you Jacques for another wondeful meal! U r the best!!!

[@jomarielopez2229]

Wow! Looks so good and the presentation is beautiful! I learned quick simple techniques for a simple meal! Ty chef!

[@victorpena9824]

As usual, Excellent Jacque. Just Excellent. 👍

[@SuperJoes70]

Just a great person and chief thank you it's all the little things you learn !

[@inocenciotensygarcia1012]

I loved it. Thank you Chef Jacques Pepin.

[@giovannaiamele8782]

A work of art!

[@thesweeples3266]

YOUR a work of art.

[@Cris-uc4ue]

The absolute number one!

[@willc323]

A true legend. Handles a sharp knife as well as a Samurai.

[@thesweeples3266]

YOUR a true legend.

[@papagen00]

Wow 4 dishes in 25 minutes. Take that Rachel Ray!

[@pietbandiet5833]

He is just too good. So creative, full of skills and knowledge.

[@notactuallymyrealname]

I died a little every time he discarded those skins!

[@joannaedwards6325]

Me too. When I do remove chkn. skins for a recipe I save them to fry up for chkn.skin candy. 😋😄

[@Poemsapennyeach]

I came here for the salmon, but got the chicken et al as a bonus.

[@michelleharkness7549]

Greetings from southcentral Texas USA 🇺🇸: wonderful; Media Technical Support People and Staff @ Master Chef 👩‍🍳 Jacques Pépin, thank you 🙏; again, Master Chef 👩‍🍳 Jacques Pépin Culinary’ Broadcasting’ , we appreciate the fabulous effort ms of the Media Technical Support People and Staff @ Master Chec Jacques Pépin! { thankfully}

[@michelleharkness7549]

Greetings: Master Chef 👩‍🍳 Jacques Pépin , thank you 🙏; again, thank you 🙏, Master Chef 👩‍🍳 Jacques Pépin . Love ❤️, hug 🤗, wishing you a blessed day, be very, very, very safe & GOD BLess.

[@michelleharkness7549]

Greetings: amen 🙏 alleluia: what you are preparing looks absolutely delicious 😋! fwie - this brings back happy 😃 memories of my Junior Year Abroad in France 🇫🇷 ( mid to late 1970’s) and how welcoming, generous and interesting 🧐 the people in the’ Massif Centel ‘ were ... I miss them dearly because they were so kind .

[@michelleharkness7549]

Greetings: amen 🙏 alleluia: GOD BLess; happy early Christmas 🎄.

[@michelleharkness7549]

Greetings: FWIW - for glasses 🤓, I go to the pharmacy and purchase’ 2.75 ‘ readers’ - they seem to be useful for children 👶 as well as adults 🧑 and, possibly, even Master Chefs

[@michelleharkness7549]

Greetings: amen 🙏 alleluia

[@colechapman6976]

Remember: Food doesn't have to be so complex, so long as you use amazing ingredients!

[@tomallen9179]

What a treasure

[@granthampubunderground]

Straining the lemon juice through his raw chicken fingers.....YUM! Funny how cooking shows have changed. Love it!

[@hardfugoo1]

You people are so weird. Why are you so afraid of chicken?

[@granthampubunderground]

@@hardfugoo1 I'm not afraid at all. Just commenting on how it is that the food police have changed the way coming shows are made.

[@TheArchaos]

@@granthampubunderground I think not having food poisoning is a pretty good reason.

[@bengt_axle]

Ha, ha. Not the best, but since the syrup is cooked it does not matter. And the acid in lemon juice can actually kill some types of bacteria.

[@AngelusBrady]

@@hardfugoo1 Ever heard of salmonella? Hint, it has nothing to do with baby salmon.

[@michelleharkness7549]

Greetings: FWIW - spinach ( les epinards) are marvelous

[@generic53]

YOU NEED TO POST JACQUES EVERY DAY. I KNOW HE IS THE MOST WATCHED. HE HAS A MILLION EPISODES FROM WHICH TO POST SO, WHY AREN'T YOU DOING THAT? THE MORE VIEWS, THE MORE MONEY YOU MAKE SO, WHAT'S THE PROBLEM WITH POSTING A JACQUES VID EVERY DAY?

[@carolbutler6932]

I would like to see a date on these videos. For many years Jacques has been my cooking teacher and I can usually guess the age of a video by his hair. We both have gone from brunette to gray together.

[@galaxy_brain]

Check the video description for the date 👍

[@joannaedwards6325]

Carol Read descriptions.

[@loriroth8007]

Where can I get your pot and pans sets? Thank you. 😊

[@designereats3661]

Jacques just went straight in with the dessert without washing his chicken hands 🤦🏻‍♀️😂

[@psych0m1n1]

Description is missing I think

[@5850terry]

I used to have those beautiful Bourgeat pans but they’re very heavy and when I got older that copper too heavy.

[@TheArchaos]

Remember to wash your hands after handling chicken, you can't always be 100% sure its salmonella free. (food regulations are different from country to country).

[@theodore6548]

@@roncaruso931 There inevitably appears some comment on these videos from someone who thinks they know more about food safety than Jacques Pepin.

[@TheArchaos]

@@theodore6548 Mutiple times during these video's ive seen Jacques Pepin both reinforce and forget food safety

[@theodore6548]

@@TheArchaos Blah blah.

[@TheArchaos]

@@theodore6548

[@hardfugoo1]

It always weirds me out the people in the west act like proteins are equivalent to nuclear waste.

[@insertclevername4123]

I think I'm getting to the point that I can figure out his French-to-English quirks, even though some of them take a second to click. Bananas Foster with butternut sauce...butternut-->butter nut-->beurre noisette-->brown butter.

[@theodore6548]

I paused at that as well. He may have meant "butterscotch," since Bananas Foster is essentially that, with rum and banana liqueur.

[@lindacusano2068]

I love his videos. But I have noticed he handles the raw chicken and doesn’t was his hands. Everything he touches still has that raw meat in his hands. Not sanitary

[@punkem733]

So weird he doesn't teach viewers that the crystallization is called fond. Farmed seafood doesn't come close to the nutrition and taste provided by wild caught.

[@smspain09]

Re: fond, I'm going to go with, to Jacques, it's not called 'fond'. In French, 'fond' is what English-speakers called 'stock'. What in North America we call 'fond', the French would typically call 'glace' or 'glaze' in English approximation, and hence, 'deglazing' (this means 'frozen', more or less, which is probably why Jacques usually says something along the lines of '"melt" the crystallized juice').

[@newyorkslim2001]

tour de force!!!!

[@pauloamw]

Is this from the 70s?

[@kindabluejazz]

Today's Gourmet aired 1991-93

[@gameshowguy2000]

Isn't it the thigh with the most flavor, not the leg?

[@KL005]

ALLONZ Y

[@havu2236]

Throwing away the skin was a waste. Could use it as garnish or for stock.

[@cachi-7878]

Wow! Don’t get me wrong, I love Jacques Pepin but this is a MasterClass in how to spread potential Salmonella all over your kitchen. How PBS went along with this, is beyond me. Wiping the raw chicken on the towel he uses to then wipe his hands; dipping his fingers in salt after handling the raw chicken and then touching everything else. In a few minutes, he could have spread harmful pathogens pretty much all around his kitchen. This is quite something!

[@alexnguyen3022]

I used to work in a restaurant and I think these towels are wetted with disinfectant.

[@kindabluejazz]

And yet, 30 years later, Jacques is fine. He's worked in professional kitchens most of his life and knows all about contaminants. This was a fast paced, low budget, TV show, he was taking shortcuts. Normally, no doubt he would be washing up more. When this was filmed in the 90s people knew about contamination, they just didn't hyper-focus on it and show a chef washing his hands 10 times in a half hour show. Washing up was just assumed as common sense. Nowadays, practically every video has someone like you complaining about washing, or how they're holding a knife, or eating meat, or various other personal pet peeves. The judgement and negativity is hugely tiresome. Why not just take the free lessons and say thank you, and do whatever you want in your kitchen.

[@joannaedwards6325]

@@kindabluejazz THANK YOU " " " Germaphobes should not watch Chef Pepin lessons

[@cachi-7878]

@@kindabluejazz this is an instructional cooking show and thus he’s teaching those watching. He doesn’t know who his audience is; there will be experienced cooks but also newbies who might not be aware of the dangers of handling raw chicken. It’s possible the producers might have cut here and there without the viewer noticing so it is incumbent upon the host or PBS, I believe, to at least mention a word or two on the subject so as to not give a false impression. I am not complaining so much as making an observation. Not worried about Jacques either, of course he knows.

[@kindabluejazz]

@@cachi-7878 It's a tape of a free show from 30 years ago. Nobody owes you anything. If you don't know how to wash your hands after you touch something gross, that's on you, or your mother.

[@lacarreno]

Much respect to Chef Pepin, but Geezus! that's some Terrible butchery! Poor Salmon.... also, Metal Tongs on Teflon. Shame on you chef, Shame!