30 Must Know Tips from a Professional Chef
Video Overview & Insights
Hello There Friends! Join me for a culinary masterclass, where I share my invaluable kitchen wisdom accumulated over 56 years of professional cooking experience. In this video, I will explore my top 30 kitchen tips that every home cook needs to know. From mise en place to mastering the Maillard reaction, you'll learn essential techniques and insights to elevate your cooking game to the next level. Don't miss out on this treasure trove of culinary knowledge! Let me know what you think in the comments below.
If you are cooking in a retirement community make things less salty then he does.. a lot of them with high blood pressure have cut there sodium intake and you'll get complaints about your salt level. I'm in that age group and have cut salt out of my diet. Not completely but I very lightly salt things and I often cringe how much you put salt in. Once you've cut your sodium intake for 6 months or a year, the level that food tastes salty at is much lower than the average person
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WEBPAGE LINK:
3$bottle of wine hell no but wasting a thirty dollar bottle to cook.. no way either
30 Must Know Tips: https://chefjeanpierre.com/kitchen-tips-tricks-and-techniques/30-must-know-kitchen-tips/
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Infrared thermometer not laser thermometer
VIDEOS LINKS:
Knife Skills: https://youtu.be/os8xnwxcHg0
My first chef told me the most important thing is to wash your hands before you do anything.
Fresh Herbs Short: https://youtube.com/shorts/oMoT0P5xB3E?feature=share
Roux Video: https://youtu.be/6cL0Bir0ZqY
As someone born in Paris I can tell mis encore place actually means: To set up, usually for failiure 😅
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Pourquoi on utilise le beurre entier quand on cuisse en four?
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA/join
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I not only learn so much but I also laugh a lot😂! You’re so funny while teaching! Love your channel you’re amazing!❤ 😊
PRODUCTS USED BY CHEF:
❤️ Cutting Boards: https://chefjp-com.3dcartstores.com/Cutting-Boards_c_31.html
I enjoyed the vid
❤️ Cutting Board Oil: https://chefjp-com.3dcartstores.com/Cutting-Board-Oil_p_1214.html
❤️ Zester: https://chefjp-com.3dcartstores.com/Premium-Series--Zester_p_1241.html
Required video for aspiring chefs. Thank you.
❤️ Mesh Strainer: https://chefjp-com.3dcartstores.com/search.asp?keyword=strainer
❤️ Y-Peeler: https://chefjp-com.3dcartstores.com/Y-Peeler-Red_p_1216.html
I just LOVE going back on videos…. Assessing the techniques I have learned and those I have forgotten… Chef you have changed the eating experience for all of my family since I found you…
I don’t know what I would have done if you didn’t return with new recipes ❤️❤️❤️🇦🇺🐨
❤️ Digital In Oven Thermometer: https://chefjp-com.3dcartstores.com/Digital-In-Oven-Thermometer_p_653.html
❤️ Instant Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
Hello from Adelaide South Australia 🇦🇺 ❤️🐨…. Had to remove my small chopping board from the dishwasher once you said it 😳🤨 big boo boo I have been doing obviously 🙄… does the sanitised need to be warm??
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
Chef, you are phenomenal. Tks .
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
Thank You 🎉
❤️ Signed copy Chef Jean-Pierre's Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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I’m so glad you’re back. 🤗
✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
I've always believed that baking is science, but cooking is art.
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
Dear YouTube...will you PLEASE get the closed captions right...it's not a 'maya reaction'.....
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
Oh please! We are privileged to have you back. Thank you.
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
I love the fresh herb container. Who knew! Doesn't matter how often I watch you, I always learn some extraordinary tips. Simply the best.
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
@17:18 - I spent 2.5 years trying different wines and keeping a journal. I'm a cigar/scotch snob... so just migrated my normal habits...
After almost 3 years I've leanred that I like Pomerol... St Emillion... and once in a while I can find a random non-specific Bordeaux that I can tolerate.
I genuinely spwnt my whole life thinking that I hated wine... I just had no idea the amount of difference in them...
If you havent found one you like yet... dont give up. Its out there. And the journey is kind of fun 😂
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
Great show! Than you.
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CHECK OUT OUR AMAZON STORE:
Can't believe we get to learn all of this for free😊thank you so much Chef.
https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
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I love the JOY ❤ and of course the learning experience and the laughter! 🤣
OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
I have appreciated the many tips over the years. They have been a real help. All the best.
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CHEF'S WEBSITE:
Hi ,you are a darling
https://www.chefjeanpierre.com/
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Thank you
CHEF'S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
Merveilleux, great! Danke de l‘Allemagne!
0:00 Intro
0:25 Mise En Place
I just arrived at this channel and would like to thank you for being so humble when teaching complex topics; you have a good heart—thank you.
3:04 Sanitized Water
5:43 Read Your Recipes Before You Start Cooking
I only started learning how to cook a few days ago, and this video is such a great help. I think every beginner in the kitchen should watch this. Thank you for sharing your skills and teaching us, Chef!
6:55 Choose the Right Cutting Board
7:52 Stabilize Your Cutting Board
Great video, really helpful!
9:11 Scraper
9:30 Maintain Your Cutting Board
Don't use the CDC. Statist propaganda.
Use vinegar.
10:51 Clean as You Go
11:45 What Heat Should You Use?
When I was young, my step-mother was French, and I lived in France as a teenager. When I came back to the US and wanted to cook with chicken stock, there was none in the stores, only chicken bouillon! That's what I used, until I realized I could make my own.
13:59 Butter
16:50 Cooking with Wine
It's such a privilege to be able to learn from you. Thank you so much for sharing your knoledge and skills with us.
21:46 Poaching Vegetables
23:00 Onyo is Always Number First
He has the tools Oma had❤love him
25:28 To Measure or Not to Measure
27:01 Add Acid
I have made mistakes as I do the listening the the next time I watch the video, oh
Boy , I see what I forgot❤😂🎉
28:11 Invest In A Kitchen Thermometer
29:57 Maillard Reaction
Bless you my friend❤
31:29 Straining Techniques
32:12 Use A Food Scale
Miss you, Chef.😊
32:28 Preheat Your Oven
33:45 Garbage Bowl
I have been a fan (and one of now 2.44 Million Subscribers! WOW) from Chef Jean Pierre for a long time now, and I do hear his voice as I am cooking, keeping me on track. My son (19) is now studying/ learning to be a chef here in Germany, which no doubt is in part due to my own cooking skills (made better by Chef Jean Pierre) and me realizing early on that he had a sense about how one moves around in the kitchen while helping me, cooking with me, anticipating moves, not getting in the way and in general, aware... very important in a busy kitchen workplace. He still has a lot to learn, but with videos like this one, he will get there. Thank you Chef... keep those videos coming!
34:11 Trust Your Palate
36:24 Texture is the Conductor of Flavor
Tip 31 subscribe and like and share the channel 🎉
38:36 Knife Skills
40:44 Avoid Using Water in Cooking
If I had a dollar for each tip I learned from Chef Jean-Pierre? I could buy all the high end tools he has! But what I have is making due.
The first one here... 'Having everything ready'? Is something I learned long ago when I started exploring Asian cooking.
43:05 Size Matters
44:16 Mount the Butter
Thank you, chef Jean Pierre!
You explain very well!
I am so very thankful that I found you on you tube!
You bring joy to life, and keep everyone laughing! ❤️
Thank you and GOD Bless you!
45:28 Fresh Herbs Storage
47:52 Sauteing Garlic
Thank you Chef Jean-Pierre 🙏. Your incredible sharing of distilled knowledge derived from decades of practical experience of a Master Chef has enriched our lives and shows us the incredible potential of social media.
50:25 Thickening Soups, Gravies, and Sauces
52:06 Peel the Asparagus
I like pool water, it's so refreshing
52:52 Brine Your Pork
53:34 Fresh VS Dried Herbs
Chef theres only two other celebrity chefs that ive ever seen like you.Yan can cook and the frugal gourmet from years ago your in the top 3 sir
More User Perspectives
I haven't commented in a very long time - I look f9rward to your return.
I watch your channel and Chef Denis Prokopyev. I have learned so much and learned with enthusiasm.
Greatest lesson - water is the enemy in cooking. If youre going to add water - add stock instead.
So very true.
Again, thank you for beingbyou and sharing a lifetime of experience with us.
Most young families starting do not realize is budgeting. When meal planning, a scale help to portion you food. If you have only two people to cook for, you don't want to be cooking for twenty people. You also want to make sure you are cooking enough to make the recipe. A scale will keep you accurate in its making. One loaf of bread when you are trying to make two or more. It keeps you from adding too much to make sure it comes out as the recipe says. Sharpen once, hone forever. Hone the knives after every use. The knife will never get full.
@IknowonlywhatimtaughtThank you, Chef. Valuable info.❤️❤️🔥
@priscillawakefield8439Wonder if Chef is still around? LOVE LOVE LOVE his videos and recipes! I have to modify them in my age now for Low sodium but still amazing
@dblack989Thank you chef, but my grandma, and great g ma taught me all of these things!! LOL🤣🤣🤣
@pamavery9352Also, do NOT cross-contaminate raw meat and fruits/vegetables by using the same cutting surface.
@RichardAttard-b2hSir, I wonder if you like food from the East (India, Japan, China). You are the best!!!
@photonjohnny