Salmon appetizer | Jacques Pépin Cooking At Home | KQED

[@NSXTypeRGTRLM]

Jacques must have had an amazing marriage, he always mentions his wife. My condolences Jacques!

[@sidviscus]

We need to treasure this man, he is a treasure indeed.

[@ChefBasicswithBaz]

What a legend. This guy just knows food.

[@protopigeon]

Watching Jacques is therapy for me - what a legend

[@SmokedBrie]

The best of the best, always

[@mcmarshall12345]

The greatest chef to come from America, Paul Prudon. The greatest chef to come to America, Jacques Pepin!

[@lancer525]

He can't be all that great if you don't even know his name... It's "Prudhomme". You're welcome.

[@robbieevans6536]

Love Jacques, still at the top of his game.

[@philipricossa5000]

This man is a national treasure!

[@brianhudson7822]

Tel maitre!!! Ma grand-mere aimait toujours regarder ses programmes.

[@genisecopada8928]

Looks delicious. A little sad - he mentions he fixes for his wife & himself. I know she has passed. I will always watch his videos as long as he makes them. He’s magnificent.

[@maddierosemusic]

Agree. I'm going to cry like a baby when he passes. They really should fly the flag at half staff on that sad day.

[@genisecopada8928]

@@maddierosemusic I agree with you on that.

[@joannaedwards6325]

Well I cried and was sad when Alex Trebeck left us. Probably will stay sadder longer for Chef Pepin. But let's not hurry him along folks. He could be well for years to come. 😊💜

[@husqvarna17]

An amazing chef and man. I hope he stays with us all for a very long time.

[@Mark-qs5bz]

He is a national treasure

[@natedog8432]

I’ve watched so many of these … always pick up a useful tip. Cutting the lime in that way is a smart and simple way to do it. Wonderful!

[@creators144]

СПАСИБО большое with sincere gratitude 😗😙😙🌹🍓from Saint-Petersburg/Russia )

[@missmaryhdream6560]

Good morning dear Jaques, God bless you and keep you safe 💕

[@chuckstrasbaugh62]

What a gift to share time with this man. Maestro. Precious.

[@jorgemoramuoz8067]

He’s a living legend!!!

[@ginalefranc5437]

I think that I learn something watching every "Jacques" video.

[@magdalenaavila4115]

The lime tip: genius!

[@ticklife9454]

National. Treasure.

[@tom_something]

Cucumber is a great suggestion to accompany this, so I'm glad he mentioned it. In the US, a bagel with lox is a traditional sandwich. A bagel, thinly-sliced cured salmon, red onions, capers, cream cheese, and fresh dill. It's a wonderful invention, and an easy pick for the pantheon of humanity's best sandwiches, up there with the reuben, the PB&J, the muffaletta, the banh mi, the Cuban, the torta Cubana (not remotely similar to the Cuban), and the BLT. But if you add some thinly-sliced cucumber to it, it's even better. You don't even need much. You put a mandoline on its thinnest setting, get a few slices, and spread them out so that they don't overlap. That 2mm layer of cucumbers elevates the whole thing.

[@stephanyroedl3803]

No doubt about it. You are simply “the best”.

[@FollowTheJohn]

I love you Jacques.

[@proprintct7183]

Jacques is so wonderful. I could watch him all day. :)

[@Triple070007]

Jacques thanks for putting up videos, it's like therapy these days! If only they were an hour long. I do so many thing in the kitchen that I got from you.. from cutting the articulations of the turkey before cooking, to homemade stuffing, to _oeufs en cocotte_ 😊

[@zachchang6891]

I really like watching Pepin cooking. Besides the fantastic yet simple food, What strikes me most is his humble, unpretentious attitude. What a fresh air! Live the man!

[@chrisandersen5635]

CHEF. Merci!!

[@richardkashfi6251]

Beautiful Jacques !

[@brianmccarthy6544]

Been watching & lovin' for decades. Time goes on. Nice hearing the "bon appetit" homage.

[@outtathyme5679]

Delicious as always

[@lemmykilmister9852]

Salmon ☑️ 👌🏻😋🍴

[@ulfricstormcloak7142]

Always waiting for new video. Thanks!

[@Mysasser1]

He still looks great!

[@georgeneckrock7575]

Yes I totally agree he sounded good too. That made me happy

[@gruntod9171]

@@georgeneckrock7575 those are recorded before Gloria passes away

[@joannaedwards6325]

And I would still like to caress his face and kiss hus cheek. 😊💜

[@barbarafabian6763]

Love you pepin watched for a long time love to cook your recipe

[@andygrontkowski517]

Beautiful!!

[@charlotted9045]

Since COVID I’ve had to add to my cooking repertoire I’ve made Jacques recipe’s, pot roast , chicken with tarragon and cream gravy , sausage and potatoes in aluminum foil and his mom’s cheese soufflé . They all turned out great my family loved the chicken and tarragon I’ll be making it from now on. Thank you , Charlotte

[@georgeneckrock7575]

Awesome 👍

[@kqed]

Thanks for sharing! We'll have to try that chicken tarragon recipe.

[@byronrudrow7938]

Truly a great teacher!

[@derekdevries1284]

Wow you're looking good thanks for the meal

[@powerWithinUs4055]

Bet it's so fragrant.....must be, I can smell it from here.....lovely and elegant and easy......... Never would have thought of masters touch...a couple of grinds of black pepper go first....

[@kalaysia77]

I have watched so many of his shows in the last few weeks… And he mentions his wife frequently. I do hope his friends and Claudine, his daughter are helping him recover from her loss. They were obviously very happy together

[@janelloyd4332]

I'm sure his wife is always with him..its so sad to lose someone special after many years together..bless you Jacque for still posting videos

[@PecanRanch]

Brilliant, as usual. Thank you for sharing ❤️

[@billygarfield5520]

Very nice!

[@Colinupham]

What an amazing man. I have learned so much to improve my cooking from him

[@HankC9174]

he is a great explainer not only how but also why

[@-gina1114]

Thank you so much for this recipe Jacques!❤️

[@dojufitz]

Wow.... I will make it just like this. I love Gravlax.

[@Carguello78]

Definitely trying this

[@parv25]

I love ur french accent english!😊

[@cargoman7045]

Love to the highest. You are a treasure.

[@jan6293]

Looks delicious Jacques, thank you !👍

[@jesusaguilera1799]

Legend,still cooking..

[@samlem1121]

He makes me love food more.

[@pjpororo323]

Thank you Chef Pepin, simple and yet on point.

[@cindyd.5507]

Yum looks good Jacques .

[@friendsoftheamazonjungle]

Wow simple easy thing to do ❤️💪👍✌️🙏 Greetings from the Northern Peruvian Amazon Jungle 🌴🌴🌴

[@justinamos1159]

Excellent video!

[@pinksalt4524]

Yummy 😋

[@tomevans4402]

Love this guy

[@tappychef1098]

You made me a better baker & chef, Jacques!!😘🙋‍♀️💖

[@markust8904]

Fabulous! and i dont even like salmon that much, but will try this.

[@mosin9105]

Beautiful

[@Rebecca-dm5ul]

My heart is breaking for you Jacques.

[@xyzllii]

Lovely. Glad you have your passion of food...to carry you thru' this difficult time.

[@TanukiSC]

Sad to hear him say my wife loves it. Truly hope he’s doing well

[@stndrds79]

Why did he say loves it his wife passed away didn’t she ?

[@chrisandersen5635]

Yes she did, try being together 50+ years and suddenly change your words. Not so easy. You can bet, in his mind, Gloria is still there, looking over all their shoulders.

[@elizabeth.ohmer.pellegrin]

scollin, I thought the same thing. Given how much he adored his wife, I can imagine how challenging this must be for him.

[@belewis]

@@georgeneckrock7575 is this a recent recording or a replay?

[@georgeneckrock7575]

@@belewis yes it's brand new. I would be very surprised if is wasn't

[@stevenbellusci9084]

Looks delicious so inviting thank you Jacques ♥️♥️

[@rcjhku68]

Looks delicious. Wish I could eat that plate right now

[@LMays-cu2hp]

Thank you for cooking this meal.

[@BlancheDeverOh]

His knife skills are so impressive as an octogenarian. I’m in my early 30s and still manage to knick myself a few times a month. Sidebar/weird confession: I love that little slurping sound he makes. It’s like ASMR while I’m watching the beauty of his presentation. Stop judging me

[@maddierosemusic]

I can only imagine his knife when he was 22 years old - he said his knife skill got him jobs over others.

[@BlancheDeverOh]

@@maddierosemusic he must’ve been a wonder to watch in the kitchen back then!

[@judymanning2538]

Thank you I will try this. Yum ❤

[@teteihmathews]

very nice 👌

[@Kent-qo6xp]

My champ

[@fullyvictorious]

Excellent

[@andygrontkowski5447]

Beautiful.

[@patriciavincent5076]

Perfect! I always learn wonderful things from you Chef Jacques! Merci Beaucoup! ❤️

[@bengt_axle]

I wonder where the moisture that comes out of the fish goes after having salted it. I have made gravlax before and after a day or two, there’s always some liquid to drain off.

[@tommyboy2855]

Thanks Jacques, you look good

[@michaelplesch]

Chef, can smoked salmon be substituted? Lox?

[@MKitchen75]

Gravlax is really good I make it myself so etimes and its really easy to do.. grawlax means salt cured salmon in swedish/norwegian

[@ericmgarrison]

I can imagine the guests’ surprise to have spent time with the host over sherry and nibbles in the living room only to sit down at the dinner table with this gorgeous starter appearing out of thin air. C’est à côté de la sorcellerie!

[@danf8047]

how do you make it look so simple?

[@nickdecoster]

I really would love to be in the Kitchen with this guy. It would be a happy Cook Session

[@bec2444]

Propre

[@muzaaaaak]

Kids, if you’re watching, pay close attention. You’re watching the Jedi Master.

[@georgeneckrock7575]

☺️☺️👍

[@joannaedwards6325]

The 'kids' don't appreciate this man. All they do is complain about his mannerisms, his accent, all the idiosyncrasies that make him who he is. And the P.C. Snowflakes hate that he licks his fingers. So we can just leave them to there juvenile griping and send them out to their beloved McDonald's. They have no taste nor the intelligence to appreciate Jacques Pepin. 😢

[@Robynfound]

[@pauldow1648]

What white wine would you recommend !

[@5argetech56]

So sorry to hear about your wife passing sir. She and my mom died in the same month. My mother passed on December 28th 2020. May they both rest in peace♥️♥️♥️♥️

[@Cohowarren]

Add a splash of green marine on the salmon

[@u.e.u.e.]

😃👍 😋

[@sheilahollinshed933]

What can i use in place of salt

[@grahambouthillier6597]

knife skills

[@staalmannen2522]

❣️🤗👍

[@morrismonet3554]

I love Gravlax. I always say, the biggest mistake most people make with salmon is that they cook it. LOL

[@oliviacasino8888]

Jacques is my all time go to favorite chef. He is in a league of his own along with Julia. My condolences and sweet thoughts for you, dear Jacques.

[@nat4581]

What kind of knife he uses?

[@poptacular6625]

Can someone comment on what "fresh salmon" means? Is this sashimi grade? I want to understand what to ask for at the seafood counter. Also, does curing it reduce any risk of infection?

[@jimklemens5018]

Fresh means not old. Curing the salmon with salt firms up the flesh.

[@Kumurajiva]

👏👍👏👍

[@nickneff6926]

looks amazing as always. my only concern is when I use olive oil like these pros do, it overpowers my dish no matter what it is.. and I just taste a bunch of olive oil

[@ori-yorudan]

There's a good chance they're using a lot more salt and acid than you would (pro chefs will pile it on so that the first bite hits you with a tonne of flavour) and that'd help to balance the olive oil.

[@nickneff6926]

@@ori-yorudan makes sense thanks

[@prostreetpetess]

Does anyone know if he’s using raw salmon or smoked salmon?

[@darleneclarke4001]

was the salmon raw and brimmed on the plate

[@KAH61]

If the salmon is "wild catched" you put it in the freezer 3-4 days before you prepare it. It depend how big the salmon is. Otherwise one don't have to freeze. I am curious if the americans have borrowed the word "gravlax" from Sweden. Lax is salmon in swedish.

[@roccocontinenza2529]

So it’s raw or smoked ?

[@KAH61]

Raw. But salted.