Braised Sweetbread with Jacques Pépin | Cooking With Master Chefs Season 1 | Julia Child
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From his Connecticut home kitchen, Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce. He begins by making the puff pastry, then gently braises the sweetbreads and follows with the black truffle sauce.
About Julia Child - Cooking with Master Chefs:
Julia Child visits the kitchens of acclaimed master chefs, including Alice Waters, Jacques Pepin, Andre Soltner and more, where they demonstrate distinct techniques, regional recipes, and culinary tips that guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer a unique and inspirational learning experience.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Пікірлер: 29
The way Jacque reinvented himself from a chef to an educator after his car crash is amazing.
The King Pepin!!!
WOW Jacques must have lived in the same home for over 40 years. That kitchen is the same one that you see in vids he has put on here from this last year or so. Changed a few things, but same kitchen. Also funny how he never calls fond, well fond lol. He calls it crystallization, he might think people are idiots and would have no clue about that word.
What a pinnacle of classic cuisine. Wow. Loved this for years. Never had sweetbreads but would love to make this. I think Turkey would work as well.
@konstantinivanov1986
Жыл бұрын
Sweetbreads are good. Really good if cooked right. Good luck finding them in the store. I have to order mine from my butcher. They are classic but most people in US font like the texture. Kind of like brains. So if you like organ meat it's probably the best of them all.
@davekpeterson
Жыл бұрын
Thigh
@sheristewart3940
Жыл бұрын
@@konstantinivanov1986 I love calves liver, but fried in bacon fat and smothered in caramelized onions. Do sweetbreads taste somewhat like liver?
@konstantinivanov1986
Жыл бұрын
@@sheristewart3940 yes but cleaner and softer texture after cooked. They are on the menu of all oldskool Michelin restaurants for a reason.
@sheristewart3940
Жыл бұрын
@@konstantinivanov1986 ooh, thank you! I will be Googling for my nearest Mechelin Starred restaurant.
Owwwww weee ... Yes indeed. Soo making this. Yes, Sir. Indeed. All smiles here. Love it. Thank you so much for sharing your recipe. Yes, Sir indeed. Vanessa
Amazing!
Fantastic!
Hearing him say that it's okay to use a rolling pin "with ball bearings" was a revelation. After all, we're so often told, no "real" chef would ever use a rolling pin like _that!_ That's just one of Chef Pepin's most endearing qualities: his complete lack of pretentiousness. His credentials are nonpareil, so who's to tell him he's wrong? Certainly not I!
@baritonebynight
Жыл бұрын
Julia Child once famously threw a tiny ball bearing rolling pin over her shoulder saying it was really nothing more than a toy....and pulled out a rolling pin that her husband Paul made from a broom handle. She was right...those little ones do nothing but make a mess of the dough.
Food porn, but with high production values. Jaques Pépin is _the_ Master Teacher. He has the smoothest, most to-the-point patter of any televised or streaming chef I've seen. I'll never make this, but just knowing it's possible makes the world a better place.
Ohmygosh! I'm going to make this!🤩😍🥰
@bowieterry7
Жыл бұрын
Billy did you have any luck with preparing this dish yet?
@brt5273
Жыл бұрын
@@bowieterry7 No not yet. Difficult to find sweetbreads where I live. I've eaten/prepared them before so I do kind of know what to expect.
@bowieterry7
Жыл бұрын
@@brt5273 Billy, where are located at that you do all of your cooking?
@brt5273
Жыл бұрын
@@bowieterry7 Hey! I am in Missouri in the Ozark Mountains. Not much cattle here so odd cuts like sweetbreads are not typical. I will have to order them from a butcher in town. I'm originally from Texas where there is much cattle and we could get any sort of cut imaginable. Where are you?
@bowieterry7
Жыл бұрын
@@brt5273 Billy, did you receive my email address yet?
It would be great if you put the ingredient and equipment list in the notes here
👍
Just don't crunch it so hard then...hehe. Sorry Me. Pepin. But just saying. Lol Love it. Vanessa
Do sweetbreads taste like tripe?
@brt5273
2 ай бұрын
No not at all. The flavor is VERY mild. So mild, it's really not easy to describe and there is a sweetness to the flavor. They are extremely tender with an almost creamy texture inside. On the farm when I was a kid, my grandmother would just cut them into small portions, dredge in flour, fry and serve with a white cream gravy. I make them similar to the vid with a rich, spiked, brown sauce but I include mushrooms. In the vid you'll notice he presses them which improves the touthsomness of texture and creates a good surface to brown, otherwise they can sometimes be a little spongy which some people don't like.
It looked alittle like a UFO.