When Jean-Pierre says 'friends,' an angel gets its wings

@ChefJeanPierre

3 жыл бұрын

😍😍😍

@florl.delgado4093

Жыл бұрын

So true. I also feel his unique love.

Step 1: Make beef stock Step 2: Buy Olive oil Step 3: Buy Balsamic vinegar Step 4: Make garlic purée Step 5: Buy port Congratulations - you can make 90% of Chef Jean-Pierre’s dishes! LOVE IT!

@anxietymunguia7297

3 жыл бұрын

I have to disagree. Step 1 is to buy an assortment of onyos, and caramelize them. 🧅

@jooste

3 жыл бұрын

@@anxietymunguia7297 LOL! True!

@gaminglqm2319

3 жыл бұрын

Where your emotion support bowl of butter

@jooste

3 жыл бұрын

@@gaminglqm2319 you are right! Must be added!

@RenegadeGaruda

3 жыл бұрын

Step 1 is always to make a massive batch of caramelised onyo

This garlic puree changed my life. It is a game changer, every dish has more garlic flavor. Absolutely fantastic.

@LIZZIE-lizzie

3 жыл бұрын

The stuff is great and so easy to make!! Just in case - a friend who went shopping for dinner came back with this in a smaller jar, excepting he got the roasted garlic puree and it's VERY STRONG. I never knew they had jarred garlic puree, which is kind of a "duh" but hey, who's counting the, duhs, these days - good to keep in the back of the head.

@francesjones9644

2 жыл бұрын

Me too, absolutely perfect… and delicious. It means I can have as much as I want (cos I love garlic) and it takes no time.

Chef dear, as I've said before.....made this for years. About 5 lbs of garlic, olive oil and food processor. Could not get peeled garlic. Day 1....peel garlic....Day 2 make puree. Day 3...air out the house !

Love his sense of humour!

@scottykitty5

3 жыл бұрын

Me too!

I made this a while ago, and it's made kitchen life so much easier! It still smells and tastes like garlic, but it saves time and work when you can just grab a cube from the freezer and dump it in the pan. Absolute proof that sometimes the simplest ideas are the best ones.

who wants to see Chef Jean Pierre do a “what’s in my Freezer video from 17 years ago and can we cook it?”

@cyndifoore7743

3 жыл бұрын

Meeee!

@user-ch7mn1kj4b

3 жыл бұрын

Now that would be interesting. 🥴😉

@gerkostuff598

3 жыл бұрын

Lets do it!

@lizmalsam7528

3 жыл бұрын

YASSSSSS!! 😂😂😂

@banananaa

3 жыл бұрын

i would watch it and even share the video with a friend or two

Chef Jean-Pierre is my go-to cooking channel now after discovering him. Very funny and likeable chef, and makes the recipes relatable and less scary to the average inexperienced cook.

@carlrodgerson4879

Жыл бұрын

I do

man, every time you pull out the garlic puree I say to myself I'm gonna watch that old video, thank you for making it again!!

I spent 50 years in food service and have enjoyed your cooking shows more than anyone I have ever watched! You kind of remind me of an instructor I had at the Culinary Institute of America in Hyde Park, NY. You not only enjoy cooking, but also to understand the science behind the process. Keep up the good work!

I made this 17 years ago and it's still great! 😂😂. Thank you Chef Jean Pierre!

@garyablett5180

Жыл бұрын

I'm storing mine in the wine cellar for 25 years along with my on-yawns !

Thanks for making me laugh at 1:04. You bring hapiness to the world! greetings from Belgium, I'm Moroccan Who lives in Belgium. We have a big community of Italians who used to work in the mines in Belgium together with the Moroccans and Turks. Much love!

@ChefJeanPierre

3 жыл бұрын

Back at you Mohamed!!! 😍😍😍

I started doing this year's ago, never knowing this chefs idea. I did it because we moved to the country and couldn't get garlic without a 45 min trip. I put it in a glass container and really used it up or froze it. It made sense to me and a way to keep my kitchen tuned. I love that I may not be a chef but a grandma at home with just a horse and a 45 mile trip and can think outside the box. Luv ya Chef

Finally a way to keep the vampires out of the freezer!

@scottykitty5

3 жыл бұрын

Haaaaa

Chef, since I made your garlic puree, my not so good cooking has changed. First, what a delicious flavor. Second, no more excuses for taking so long to peel and chop garlic. I got one of those flexible ice trays with a top. Now I reach into the freezer, pop out a garlic puree and put it in the pan with my veggies. So good!!

"Measure very carefully". I LOL'ed.

Garlic scented ice cream? Sounds great to me....thanks for posting, Chef.

I never kept garlic this way until seeing your video several months ago. This is a MUCH more convenient way to use garlic in general cooking. Thank you for this little tidbit.

Thank you so much for the beautiful red hearts and beautiful messages👍👍😀😀❤️❤️🌹🌹@ Chef Jean Pierre

Been a chef for 21 years. I dont know why I didn't think of this 🤦🏽‍♂️🤯 thank you chef!

Freezing the puree is a great idea. It prevents the breakdown of the enzymes that give the garlic it's flavor.

First I've ever heard of ice tray covers. Salute

My new favorite KZread cooking channel.

I truly love your channel, chef. Your bright and lighthearted personality and your love for food have soothed me during sad moments in my life. Thank you for being here :)

Today I made tunafish salad for myself but instead of using garlic powder as I usually do, I used the garlic purée. Oh my God - the difference between night and day. so delicious. Thank you ❤️

@flarica64

Жыл бұрын

It's is great for garlic toast or bread.

Thanks for sharing this nice recipe on my birthday. I joined the quarter century club today.

@ChefJeanPierre

3 жыл бұрын

Happy birthday! 😍

Love you Chef JP! You remind me of my beloved father. God bless you and your family!

That's it!😱 No longer will I be buying this,homemade all the way baby.

💕 you are the greatest ! I watch all your videos and learned so much from you. Don't ever stop, you are my favorite.

@ChefJeanPierre

3 жыл бұрын

Wow, thank you! 😍😍😍

Thank you, Chef! 48oz of prepackaged peeled garlic cloves and about 32oz of EVOO in 2 batches, in a blender. Vous etes le meilleur!!!! My wife will be so happy the garlic is out of the fridge, and me too. Pungent! This is AMAZING!!!

Amazing. This is the best thing since sliced bread. Chef your ears must be ringing every time I use the cubes I thank you . Adds tremendous flavor without pieces of garlic . . Also a squeeze of lemon in the pesto is mind boggling no one else has thought of this you are truly a genius . You have taught me so many things can’t thank you enough . I can hardly wait for Thursday’s. God Bless you Jean Pierre .

@sicariusperemo3789

Жыл бұрын

Uhmmmmm a lot of people adds Lemon to Pesto, just saying, it's not genius or remotely new 😉

pure-e gold, i can definitelly say that Chef Jean-Pierre easily became my most favourite chef, I also value Jacques Pépin and Marco Pierre White

@ChefJeanPierre

2 жыл бұрын

I am in good company thank you very much🙏😊

@s3icc0

2 жыл бұрын

@@ChefJeanPierre they are :-)

This 17 years number must have significance because since the a episode where you said “don’t use the nutmeg your grandmother gave you 17 years ago” I keep laughing. God bless you. You teach me and make me laugh and smile every time I am in the kitchen handling nutmegs 🤣🤣🤣. We love you 😍

Merci Jean-Pierre, ma cuisine ne cesse de s'amiliorer...je recois enormement de compliment et cela viens toute de vous...merci encore!

@ChefJeanPierre

3 жыл бұрын

Thank you do much!!! 😍

Very good idea.Put it in a jar with some ilive oil and save time later. Vivre chef Jean - Pierre!

Hello again Chef Jean Pierre, I have been impressing my neighbors, family and friends with your recipes. The best recipes that I've made from your videos is hard to chose since they are all great. But I made the Stuff Pork Tenderloin and everyone was impress. The close second has to be the Beef Stew with Mushroom and Port wine yum. Thank you so much for the videos. 😊❤ love them all. From Canada to you. Pierre

@ChefJeanPierre

3 жыл бұрын

Thank you so much! Nothing pleases me more that earing from your guys' success!!!😍

Really glad your are pushing the benefit of batch making and freezing. Some 'food snobs' seem to suggest freezing is not 'fresh'. I make batches of sauces, herb mixes etc and freeze.

I love it how you show us that cooking is easy!

I picked up one of those giant bags of pealed garlic at Costco, not using quite fast enough so I'll make a pound of this tomorrow, thank you.

This man is an Absolute Legend! 🌟🌟🌟🌟🌟

For the past week I stumbled across your channel. Ive watched hours of your videos. Ive watched quite a few chefs and I think you are my favorite. I only wish I had been older when we were stationed at Homestead AFB and we had eaten at your restaurant. Excellent humor, your mannerisms are hilarious and your teaching method is simple, as you have said. Thanks Chef!!!

@ChefJeanPierre

3 жыл бұрын

Awesome! Thank you, I am so glad your are enjoying the channel! 😍

This man is so precious, I could just eat him up! Regards from Di South Africa

Your videos are so inspirational. I love to cook, and make the best food I can. Your videos have elevated my cooking so much. Food is the #1 thing that brings me happiness.

I use the ice cube trays to freeze my purees then place them in a good Tupperware container with lid. No smell to freezer. 🥰😊👍

Just made it! It was so easy combined with the shsking peeling trick - took me 10 minutes for a whole tray! Smells delicious! Thanks friend :-)))

The best thing about this is that every time we deal with garlic our hands will be carrying that smell for days. Doing this will avoid this problem. Except for the time you do the pure! Thanks, chef!

You just ROCK Chef JP! You make cooking so easy and so much fun! I think my husband has a man crush on you! 😆 I love to cook even more than ever. Keep em coming, you bring joy to my heart ❤️

Thank you so much for sharing the beautiful video another video I saw yesterday was one of old ones in the year 2011 doing one of my favourite breakfast dishes it was French Toast and it is also one of my favourite recipes and videos Viola thank you so much @ Jean Pierre 👍👍😀😀❤️❤️🌹🌹

Wow!!!Only just came across your wonderful channel this afternoon,and have spent the last few hours going through some of your videos,absolutely brilliant, I'd go as far to say the best cooking tutorial on KZread 👍👏 i enjoy cooking and can't wait to try quite a few of your dishes on family and friends,i shall be liking and sharing the videos with the rest of my mate's here in England who won't believe how easy you make it to follow,and maybe just maybe they'll give it a go. Truly a great watch 👏👏🇬🇧

Two videos in one day? The universe shines on us today, friends!

I hate garlic but wouldn't miss Jean-Pierre's wry sense of humor. Great show!

Chef Jean Pierre, I am sure a lot of us would like to see a video on aromatics and herbs and spices.... Which ones to use with various kinds of food such as Italian, Chinese, Asian etc. Thank you for all your wonderful videos.

ring the bell people ! you R awesome chef.

Awesome stuff @chef! I'll definitely will be making some for storage and cooking! I'm so glad I came across this channel 1 year ago

I've kept homemade stocks and reductions etc in a dedicated freezer in my garage for the past 20 years, as taught to me by a chef all that time ago. As a result of this video, frozen garlic cubes have now also become a permanent part of that inventory. Thanks Chef!

@miriambertram2448

2 жыл бұрын

Whenever the local ethnic markets have cilantro dill or whatever on sale I freeze that as well. It is just as good as fresh and far more convenient. I also make my own stocks and reductions and put them in the freezer how were they don't usually last 17 years because a freezer usually dies before then LOL

So good, it deserves a replay. Good luck with the new studio.

@karenhalus9506

3 жыл бұрын

What studio?

Chef, I used to watch you when you had your show on PBS. It even made me come to The Left Bank a couple of times. And now that I have found you on youtube, that is fantastic. I made this for my 92 year old father. When I first brought it to him, he said that he would probably never use it. So I told him if he throws it out, to save the ice cube trays. You guessed it. I am now making it for him every two weeks. Thank you.

Got up at 5 am this morning and got inspired to make the garlic purée and Hummus!

Thanks Chef, as always you have the best tricks of the trade!

I absolutely love this and use it all the time. Thank you JP!

Marvellous. You have changed my technique in cooking in so many ways with your amazing videos 👍🏼👨‍🍳

Hello chef! I love watching your videos and using your recipes to cook for family and friends! Thank you for being an inspiration to me!

Wow nice sharing great job thanks chef

Simple even a child can do it ! Thanks Chef !

Hello Chef Jean Pierre, I missed your shows for a long time, best wishes

Just finished making this. Can’t wait to use it!

hi my friend ! just back from the kitchen I'd like to tell you about my today's dish. It has asian touch and I took (normally I use beef roulade, but had some pork tenderloin left) the tenderloin, cut it in thin stripes like the Zurich version, marinated it with 2 pcs. rice wine (NO herb stuffed cooking wine !), 2 pcs. sesame oil, 1 pc. dark soy sauce, 1½ garlic cloves, finely cut, and a hint of sugar to avoid the bitteness of all above :-) marinated all this for about 2 hrs. so the tenderloin looked very good after. ok, then I put it into the pan and cooked it real hot for a few minutes, added some . . . you know what comes . . . onyo :-) to it and placed it aside. Then I started cooking rice (1 pt. rice, 1,75 pts. water to keep it sticky like asians do, without salt !) and while waiting for I added some brokkoli (yeah, it's kk in Germany) roses to the tenderloin, put the marinade back to and slowed the heat down, cooking with low heat for about 10 mins. with lid on it. Wanted the brokkoli to be not more raw but also to squeak a bit while chewing. What you think about ?

Thank you. I made that and is so handy .💓

I just love watching you cook and how you make me laugh. I'm learning loads of wonderful recipes. Thank you

Thanks Chef! I love garlic! Good to have it on hand this way.

please do a video on your recommendations on alcohols such as port, sherry, marsala also seafood dishes. thank you for entertaining us

Thank you chef! You are inspiring a new generation of culinary artists 😀

Thank you Chef Jean-Pierre for this wonderful video.Im going to prepare this one and the Pesto.

Adorable! So much fun to watch and I learn so much. Thank you.

yesssss!!! two videos of you Chef makes definitely my day!!!❤️️💕

These videos have made me a much better cook! Thank you, Chef Jean Pierre! Merci biens!!!!

Love your classes.. You're the best.🇺🇸🤠🇺🇸

Thanks for great tips Chef Jean Pierre 💗💗🌺🌸🌺

We make this in Puerto Rico, We love to put it on everything... fried green plantains (tostones), mofongo,...

@flarica64

Жыл бұрын

I also put it on sandwiches, you don't need mayo...

Definitely a great ingredient, so many applications…..yummmm

i really like garlic

Just love watching this chef have learned so many tips he truly loves cooking and makes me love it too

Im definitely going to do this....when its frozen you can put them in freezer bags....thanks for the idea 💡

This is great Chef!! Thank you!!!

Gotta love it Thank you CHEF JEAN-PIERRE 🤩

Well, a Aldi had bags or peeled garlic recently so I bought one and used a cheapo bullet blender thing. Made it just fine and now it's in the freezer. A bit went into some tomato sauce tonight. I am looking forward to seeing how well it works.

Thank you chef!

I almost make it like this. I toast the pine nuts, I keep them in fridge. I use almonds too when I don’t have pinenuts. I sometimes blanche basil to keep it green or use lemon. I freeze it in ice cube trays too. This is the only sauce I would bathe in Chef... I have loved it since childhood. The best I ever had was in NY city in little Italy. They added BUTTERRRRRRRRR it was magical 👌😍😍😍😍 but yours looks Sooooooo good!!

Chef what a great way to have ready made garlic purée thank you for sharing your recipes with us,sometimes we don’t think 🤔 I love ❤️ your knowledge you share with us. God bless.

Chef's phrase that has put different meaning in my gastronomic life .... MEASURE CAREFULLY !!!!

I did this!! And it works marvelously! Thank you--again! 👍☺💖

Fantastic. Going to store today to pick up fresh garlic. This is a game changer!

Awesome Idea! 💛

It's 12 am, and I am off to buy garlic :D

@scottykitty5

3 жыл бұрын

Hahahahaha My hubby is Italian we always garlic

Aha. Its my favorite cooking show on the tube. Gotta watch it.

Thanks chief! Great recipe!

Hi Chef! Lately I’ve been making garlic purée the way you make it. This also inspired me to make ginger paste using the same method. I find your channel so informative and entertaining.

@garkmr6200

Жыл бұрын

You purée your ginger with olive oil? Or do you use a different oil?

This is the best idea ever. Do you know how much garlic i have tossed because i didn't use it in time. Wow. Thank you, Chef. You're the most personalable funny person I have watched ever. I wish I could have gone to your school, but i have learned so much from you. I thank you from the bottom of my heart for teaching me to be a better cook. You're the bomb diggity .❤❤❤ God bless American and God bless you.

@ChefJeanPierre

10 ай бұрын

🙏🙏🙏❤️

Great tip! Thanks again Monsieur!

Was watching other cooking shows and its "Amazing" how many techniques you teach are not used. Love learning the correct procedures that you teach.