Jacques Pépin: Essential Techniques Compilation (Chapters Included)

HIGHER RESOLUTION VERSION IN 2K QUAD HD:    • Jacques Pépin: Essential Techniques C...   In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin. Bon Appétit! Essential Pépin: More Than 700 All-Time Favorites from My Life in Food www.amazon.com/dp/0547232799 0:00:00 Essential Pepin 0:01:01 Tying an apron and a towel 0:01:53 Sharpening a knife 0:03:33 Positioning and using a knife 0:07:06 Sautéing like a chef 0:07:44 Grinding and crushing peppercorns 0:08:43 Opening wine and champagne 0:12:32 Making butter roses 0:14:41 Cutting parchment paper 0:19:42 Peeling, crushing, and chopping garlic 0:21:20 Peeling a carrot 0:22:01 Cutting, washing, and julienning a leek 0:24:15 Peeling and trimming asparagus 0:25:35 Shelling peas and fava beans 0:26:49 Trimming Corn 0:27:53 Peeling broccoli 0:28:47 Cleaning spinach 0:29:20 Prepping and cooking artichokes 0:33:32 Peeling Peppers 0:35:25 Peeling tomatoes & Making tomato roses and balls 0:38:55 Cutting Potatoes 0:41:25 Peeling, coring, and slicing apples 0:43:37 Removing the seeds from a pomegranate 0:44:25 Peeling and julienning orange skin & Segmenting an orange 0:48:15 Cutting lemons 0:50:47 Separating eggs 0:52:27 Making mayonnaise 0:56:28 Cooked Eggs: Hard-cooked, mollet, and in the circulator 0:59:32 Cooking and unmoulding an egg cocotte 1:01:25 Deep-frying an egg 1:02:55 A classic omelet 1:05:05 Shucking oysters and clams 1:07:28 Cleaning Calamari 1:09:12 Peeling and eviscerating shrimp 1:10:25 Killing a live lobster and Removing the meat from a cooked lobster 1:16:49 Scaling fish 1:18:00 Boning, cutting, and serving salmon 1:26:27 Boning monkfish and black bass 1:29:02 Cleaning sole & Boning a cooked sole 1:32:23 Trussing a chicken 1:37:02 Cutting a whole chicken: for stew, boned wings, lollipops, boned legs 1:46:58 Cutting, boning, and preparing a chicken for galantine 1:56:51 Carving a roasted chicken 1:59:24 Cleaning and cutting a beef filet 2:04:15 Cutting and grilling (quadrillage) New York strip steak 2:07:29 Preparing Sausage and cooking Sous vide 2:11:09 Cleaning, boning, and dividing a leg of lamb 2:17:38 Skinning and skewering lamb kidneys 2:19:49 Cleaning and cutting a rabbit 2:23:33 Skimming chicken stock 2:25:06 Clarifying stock: consommé 2:29:34 Forming and marking breads: baguette, gros pain, épi 2:34:42 Making melba toast 2:36:44 Making crêpes & Crêpes Suzette 2:44:13 Making, rolling, and forming pie dough 2:49:39 Making, rolling, and forming sweet dough 2:53:38 Making and working with puff pastry 3:03:37 Making and piping meringue 3:08:46 Cutting a genoise 3:10:14 Chocolate-covered leaves 3:11:41 Chocolate Balloons 3:13:36 Working with sugar: Making caramel cages and making angel hair 3:17:56 Happy Cooking from Jacques Pépin From Essential Pepin DVD

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