String beans and shallots | Jacques Pépin Cooking At Home | KQED

[@freegirl5422]

There’s no one like him, what a gift! And I continue to pray for healing after the loss of his beloved♥️

[@DavesMathVideos]

The most interesting man in Connecticut.

[@thomastammaro693]

You put into words what i couldn't.

[@carolynthornton8017]

Amen

[@benderrodriguez142]

I could watch Jaques make boxed macaroni and cheese and still be entertained.

[@colinmcdonald2499]

I actually hope he makes a video on making toast. I might be missing #L' Technique!

[@j.d.6915]

I'm fortunate enough to have seen him in person in an auditorium.

[@Ragnarok043]

@@colinmcdonald2499 i know he has done it a few times on how to make thin Melba Toast

[@dianne8929]

Haha...AGREED👍👍😄

[@jjfaris]

Me too Bender

[@CraigArndt]

This is an Iron Chef. Not even boiling water would burn Chef Pépin's fingers. Love this man, I've learned more from him than any Food Network Chef.

[@SopranoPizzaJMFNJ]

Pepin is an amazing teacher!

[@scavhunter]

Julia Child did tell him he had asbestos mouth, he must have asbestos fingers as well!

[@l_impie]

The older he gets, the more French he adds. Nice video, as usual.

[@FreezerKing]

Jacques gives us a stern talking-to about cooking string beans and I for one am all for it

[@TheYoyozo]

Exactly! I’m sick of eating raw vegetables. String beans and broccoli definitely need to be cooked well.

[@MsJCN1972]

"Some people blanch it. That's not enough for me." LOL! That's not enough for me either. :)

[@Lifeisshortsee]

I love his accent. I like certain words he says he's adorable. I also love the way he tastes stuff. You can tell he's a natural and he is like a musical instrument in a symphony in the kitchen💝

[@Lifeisshortsee]

Thank you for doing these videos we need you America needs Jacques Pepin!

[@GUMBEE048]

Al dente to me means raw. I want my vegetables cooked also.

[@jdane2277]

I can't stand restaurants that blanch or worse yet, just run raw beans under a heat lamp after tossing in some oil or butter. They are raw and they are gross. They don't taste like a cooke bean. Yes it's fast. Yes you can hold them all day and reheat them or leave them under those horrible lights. But they are terrible.

[@AllSven]

KQED!! This Jacques video treasure has been on KZbin for 13 hours!!! I’m just seeing it now!?!? 😢.... ❤️ ❤️ ❤️ Also I want a shirt that says: “cool your string beans” with Jacques picture on it ❤️. 😂

[@jgmdsn667]

One of my favorite comments I ever heard come from Julia Child (there were many gems)...when asked in a restaurant how she liked her al dente green beans she simply replied in her classic high voice..."COOKED!" God has blessed us with learning how to cook from, along with Jacques, two of the best souls on the planet!

[@gsent56]

Seriously, does this guys knife skill gets better as he age?

[@marysmith8638]

Jacques is a Master Chef, his techniques are flawless and what a joy to watch him.

[@williammatthews2948]

I know what you're talking about. I would have cut off at least three fingers by the late stages of my cooking career. Lol.

[@richardcorsillo9819]

He pulled that shallot skin off in three strokes. That is good

[@gsent56]

@@richardcorsillo9819 I would've dropped the shallot, dropped the knife, faucet would all of a sudden explode. Things would get wild.

[@KuyaEnan]

I thought I am weird because I don't like blanched string beans. Well, I've heard it from a master, so, I can now eat string beans with peace.

[@DiabloOutdoors]

lol

[@BlancheDeverOh]

My husband knows when he hears Jacques that I’m not to be disturbed.

[@williammatthews2948]

My wife knows this as well:)

[@applejo1226]

Yep when the master speaks we listen!

[@vermontkm1490]

Feel the same way.

[@brtecson]

he's a keeper

[@pauloamw]

🤣

[@oliviacasino8888]

Watching Jacques Pepin dice a shallot is like hearing Yo-Yo Ma play the cello...both are master’s of their craft! A lovely Easter to you and family, Jacques.

[@ellenc1371]

Chef Pepin's knife skills are beauty in motion. I never tire of watching and learning from him. Thank you Chef!

[@oaklandlubber]

Still the greatest of all time

[@derekdevries1284]

Great now I'm gonna have to try that and I'm hungry LOL

[@fredsingler8163]

Jaques was almost aggravated describing the difference. I appreciate the honesty, and the insight into his personal taste! I can't wait to make these HIS way.

[@AndrewNguyen]

Jacques is such an inspiration. Also I don't think I'll ever be pulling things out of boiling with just my bare fingers haha

[@noeldenever]

Chef Pepin's (one of many) superpower: heat resistance. Touching piping hot food & dipping hand in boiling water with no reaction whatsoever 😂 And yess my favorite veggie. Gonna make this tomorrow, thank you!

[@daphnepearce9411]

Maybe we're just wimps!

[@mailtorajrao]

*Long Live Jacques Pepin!*

[@chrisandersen5635]

...and today is the farmers market. Merci.

[@jeannieK1117]

This going on the Ester table!

[@jendyson6729]

Such a good teacher. Also, the years of experience show in his asbestos fingertips that allow him to dip his fingers into all sorts of HOT things. Thank you for the video!

[@kqed]

Thanks for watching!

[@loisanderson3770]

My Grandmother taught us how to do this ... string green beans... a dying art.

[@themjasko]

I agree He is a gift. I've watched him on and off for years and as I approach my later years as does he I hope we are together for a long time . thank you , From the south

[@lidiaadobato7822]

I love his French accent. He reminds a bit of Poirot. And I love his cooking style, noy fussy, and cooking while he talks about the old ways of cooking.

[@rodger7029]

Finally, a chef who can cook string beans al dente. Not raw

[@54Lily]

Happy Easter Chef ! I'll be including these 'perfectly cooked' green beans on my Easter table. God Bless you.

[@marysketch4772]

Didn't know that about string beans, about the string. I will be making these right away.

[@L.Spencer]

I thought that was interesting, too. I didn't realize that.

[@jeffreylarson8533]

Thank you Jacques for all you do bringing Joy during our odd times

[@m.theresa1385]

Perfect! For this weekend I’ll do this in lightly browned butter instead of string bean casserole. Much brighter .

[@johnakaoldguy3158]

Thank you Chef! 👏👏

[@myraholmes8702]

My favorite Chef of all time. Not only are his preparations delicious, he makes it look so easy. I like that he explains as he goes in a way that is easy to understand.

[@alange83]

What a wonderful seven minutes. I don't like string beans; it doesn't matter.

[@ashke1348]

Live long and healthy Mr. Pepin~

[@TooAjit2Quit]

Bless this man

[@michaeltres]

Truer words were never spoken. When green beans are undercooked, they don't taste like green beans. They actually don't taste of anything. I'm overjoyed to see Jacques set the record straight. Now if only other chefs would listen.

[@cdesfusa]

I love you Jacques, my friend for decades

[@porridge301]

I am making this for myself. I always learn so much watching Jacques.

[@MrSullismom]

Jacques is the best! Happy Easter!

[@kqed]

🐰🐣

[@noelmilleryoga5993]

We love you Jacques. Thank you for teaching me, a 20 year old, how to cook.

[@sheltiepeas]

Watching Chef Jacques Pepin’s videos is so comforting to me. Thank you and Tom Hopkins and the rest of the crew so much for teaching us how to cook and making it accessible to regular people like me.

[@richardcorsillo9819]

Ha, finally someone did a video for string beans. Thank you, Chef

[@JamesBrown-i2e]

I agree with Jacques regarding the cooking texture of Stringbean. I don't want to eat the raw and crunchy. However, I don't want them to be overcooked and mushy. The way Jacques cooks them is perfection to me.

[@RummyCat49]

I've watched this master chef for over 30 years, and I never get tired watching him. ❤

[@D1carter]

This man is an absolute treasure!

[@ScratchGlass9]

God Bless you Chef... stay strong..prayers and gratitude from Detroit !

[@postmodernrecycler]

This was how I was taught. There could be variations: sub garlic for shallots, or add a garnish of almond slivers, etc. But this essential technique is simple and elegant.

[@bonniewylie3287]

A joy, as always! Thank you! 💛

[@roncaruso931]

I learned more about cooking string beans in a few minutes than watching TV celebrity "cooks". Jaques is a master chef. A class act. No gimminks like "BAM" ot idiotis food game shows.

[@johnmorozumi7666]

I first learned this recipe from JP 30 years ago and it is still a staple in our home today. Fresh beans from the garden...run, don’t walk.

[@SpargeTheBand]

Knife skills par excellance

[@georgeneckrock7575]

Always so many little tips from experience wonderful !!! Thank you Jaques 🙂

[@purleybaker]

I've probably watched this half a dozen times. It is, to me, the perfect vegetable side.

[@1p6t1gms]

I did something similar to this with Brussels sprout for dinner last night as there were no string beans, but today looks to be a good day for green beans.

[@jamestimmerman7519]

Such a practical, master chef. You are the best of best. Be safe.

[@jimmyniland9721]

I’m really glad that he got that last string bean out of the pan!

[@rheffner3]

I am making those tonight. After watching this video again.

[@marie777alyssa4]

You are a work of art! I wish I had a grandpaw like you! Love your standards and all the backstories of how it used to be done. Thank you!

[@JohnSmith-py4ok]

Jacques ain’t jokin about the string beans! Love it:)

[@michelleharkness7549]

It is wonderful to learn about haricots verts - just in time for the long weekend holiday! Thank you Mister Pepin! Again- thank you. Michelle who is sending this from central Texas USA

[@michelleharkness7549]

Wishing you a happy four day weekend!!!

[@cindyapple531]

The man!

[@mrbeankate]

I have shallot and string beans. I've never cooked string beans that long but I will give it a try. Lazy I am, I usually just put the fresh string beans right into a large frying pan with oil and some water, close the lid and cook it until it's tender. This saves me from washing another pot.

[@malcolmxxx86]

I've always added some lemon juice/zest and toasted sliced almonds..cuz that's how my mom made them in the 70's

[@larsyellowhair2696]

Hi...love your videos..missed you

[@noobiekinda]

Jacques pepin is a culinary icon .

[@bigrev1601]

Love when you throw a bit of history in with the recipe, chef! Course, I still cook "old school" just because thats the way I was taught.

[@edwardeiger6858]

It's been a few years since I read his autobiographical book called "The Apprentice", he is the greatest living chef att. He most likely forgotten more about food than I know at this point. However, I am totally in awe of this man's skill and passion in the kitchen.

[@jackiecortez1093]

I love so much to see you bring back memories of your shows of years ago...33.

[@arepea6087]

The best knife skills in the business

[@judymanning2538]

Exactly how my dear mum taught me. ❤ plus the cover the pot for faster boil is mum approved 💚 thank you

[@TheIonBull]

probably the best thing KZbin has recommended me 😂

[@gumloon]

You're still around! God bless you! Cheers!

[@foppo100]

I use a lot of butter in cooking.The slash of oil is a good trick.All masters make it look easy.

[@pauloamw]

A lot of chefs ruin string beans by sauteing without cooking, so they end up stringy and just awful. The respect chef Jacques shows string beans Just goes to show again what a fantástic chef he ism

[@gdbruin777]

His videos make me smile.

[@colinbrigham8253]

Jacues is the Man 🤥 thank you from uk

[@jamesec1949]

He is an amazing person. Meeting him is on my bucket list. Odds are very long against. But one can dream.

[@ronstarkronstark500]

My culinary hero!

[@flybyairplane3528]

JACQUES, HI, I’ll have to try this out, , I love schallots & green beans, simple enough , cheers🇫🇷🇫🇷🇺🇸🇺🇸

[@littleblackduck3134]

I like how he brought down his menu to relate for anyone....no more truffle oil, gold leaf, fresh saffron.etc

[@jamesdiehl8690]

I love green beans with new potatoes and ham or bacon in the pot

[@cristianbaranga7301]

Jackquest is an absolute legend!

[@jong3821]

This man is an absolute treasure.

[@tomevans4402]

Love this guy

[@bekind6196]

Thank you Jaques for making my days more enjoyable. I have learned so much from you and look forward to every new video!

[@madelinejones9745]

string beans are my favorite 😋 veg

[@beegee22]

And his hands are heat proof! :-)

[@camerondelaude8895]

You are the best Jacques!

[@davidw9325]

A true professional!

[@anthonycannatajr9482]

A Sous Chef I worked under years ago told me, "No crunchy vegetables!" I concur.

[@parthoroy9141]

Always the master 👨‍🍳

[@ericthered7892]

Jacques without people spoiling his presentation.

[@rockturtleneck]

Going to try this tonight with some BBQ chicken--looks totes delish.

[@debgersh5555]

My first teacher❤️I've been watching Mr Pepin for 30 years and I still quote his teachings especially washing leek😁 I appreciate this wonderful man's knowledge and skill, nobody today can compare, happy cooking🍷

[@odiesclips7621]

Simplest dish, yet exquisite.

[@Bravo21]

Love this _ beans and peas with onions or shallots is a staple in our house _ using a bit of bacon grease instead of olive oil kicks it up a notch ;)

[@ranns2805]

Thank you for teaching me how to cook!

[@catchandrelease6196]

The simplest things are truly some of the best! Now, where the corn bread and the meatloaf?

[@johnlind8653]

A True Treasure

[@terryjp3050]

This Gentleman, seems like someone you would like to know.