Jacques Pepin on the Art of Cooking
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Jacques Pepin, chef of the French Culinary Institute and author, talks about the art of cooking by preparing a meal. He also talks about how he transfers cooking techniques to his cookbooks. In the video he also discusses the changes in cooking.

Transcript


[Music Playing] How do you prepare a meal? Usually at the kitchen is topped with a glass of wine with the helps, sometimes too but there are people who are slightly allergic to the process of cooking but not many really. Frankly, everyone heats, it is a condition that people, contrary to what people believe, there are many people who in a lot times interested in cooking in France and so out in Italy and so forth and people who are totally passionate about it here. So if you like cooking, you can always learn certainly with, you already have a friend who cook and you can already say “look if I come for dinner next week can I come an hour earlier and I will bring a bottle of wine and I will do the dishes or whatever you want.” I want to see how you do this and by the time, you learn that you can put a chicken in the oven with a bit of salt and pepper on top of it and forget for an hour and it is pretty good providing the oven is on. Of course that was like 400 degrees you will be can rest the issues and say while this not and then you get confident. You have to get into confidence doing one this after another and the best way to do that is to really to feed your friend or your family or your parents or whatever and that say you give a lot of yourself when you cook and that is a good thing to do. [Music Playing] How do you transmit that to your cookbooks? I combined what I show in the technique, but do not wear in color by showing people from the beginning that I went fishing for skate to show them out because you cannot buying a horse skate; you buy only the wing of skate. I want to show you how to take the wing out of the skate or I had a whole baby lamb to bone out the whole baby lamb so that I could use the leg in one way, the breast in that another way and so forth. So I really starting at the beginning or a leg of veal for example which I drag down into the top run and bottom run and I run the top knuckle and so forth and we do different muscle to different dishes. Explain why you would use that cut for that particular dish. Now if you are not interested in doing all that work you can go directly to one of the recipe and do directly do that recipe and go by a piece of but I think it was not there. So I think it was very complete and it can kind of satisfied my very causation mind. You know I like things organized. [Music Playing] How has cooking changed in your lifetime? We have a series now to cook exactly about fast food in my way. I use to show people how to cook good simple healthy food in a very minimal amount of time and it is a question of thinking about it whether I want to go through the process of doing everything myself. In term of technique or as certainly in the few years it will become easier and easier to do. I use the supermarket or the prep cooked, which is what I do in fast food in my way, I can go to the supermarket; get a skinless, boneless breast of chicken. Pre sliced mushroom, pre washed spinach, I have a no stick pan, I put it on the stove, I put that in it and then five, six, eight minutes I have a dish, and that is cooking from scratch. What I want an apprentice cooking from scratch was to light the stove to start with paper and wood and then coal and to keep that stove hot. With the responsibility of becoming of what a very difficult thing in the kitchen and the chef would get out of his mind. By the time the pupil starts sitting down and do let the stove got getting loophole and to keep that thing really hot-hot, red on top and in the oven was a situation and then not all apprenticeship in itself which it does not exists anymore. Then if you did not have to catch the chicken, you at least have to pluck it and vizierate it, you cook it in a pot where everything sticks, in an oven where you did not have any calibrations or temperature or whatever. You have to turn it, you have to braise it this were a big deal to cook a chicken, roast chicken from scratch. Now as I say it to do a roast chicken from scratch with a skinless boneless breast of chicken, sliced mushroom takes five minutes. For you see