I always seem to keep some of the woody parts of the stalk. I don't know where to properly cut it off, though I'll do that peeler trick next time I make broccoli.
I love the energy Chef Pierre brings to every clip. His sense of humor makes these tips very memorable. If I ever see anyone cutting broccoli wrong, I'll tell them "don't be a ding-dong!"
Chef Pierre is a top notch master chef. What better combo than Italian and French. No such thing as this Michelin chef BS with him. He doesn’t need that nonsense. He got to where he is the right way. Education and experience. Bravo chef Pierre. 👍
My husband introduced me to eating the stems of broccoli and cauliflower etc, he’s from a different country to me so eating habits differed greatly, thankfully his normal Mediterranean diet has led to my smaller waistline and better health over the years 😜. I try many of your recipes and love your charming, fun style of teaching us. Thank you for your hard work.
Also, another trick to activate the potent disease fighting antioxidant- Sulforaphane: Leave the cut up broccoli out for about 45 minutes before cooking/steaming, for the heat sensitive enzyme Myrosinase form Sulforaphane! Or, you can add some mustard seed powder, or raw kale/broccoli with the cooked one to activate it even more! Dr. Michael Greger talks about it, you can find the vid by searching "Dr. Greger Broccoli Sulforaphane Trick"! Also, Whole Food Plant Based Nutrition is even healthier than the Med diet, based on a few recent studies!
I can,t tell you the number of tips and recipes I have used from Chef Jean Pierre over the years. Many thanks from an average guy trying to cook better.
I've been watching Chef Jean for years never knowing he passed away about 6 years ago, RIP Chef Jean Pierre, I will still keep saving your clips, thank you
Thank goodness I am not dead yet, I am alive and well! However, unfortunately, two other Chef Jean-Pierre one in Pennsylvania and another great chef in Palm Beach passed away a couple years ago. May they both rest in peace! 🙏
Chef never hocks products at us, and he does sell branded cookware and signature ingredients on his website. I think he's hyper focused on teaching us to cook and doesn't want to sell tshirts and toys when they have nothing to do with the kitchen. I think it's a calculated maneuver rather than a missed opportunity.
The technique of cutting just the stem of individual florets, then pulling them apart to make them smaller (vs. just cutting all the way through the entire floret) has been a *game changer*, for the cleanness of the resulting cuts, and the amount of mess left on the board after!!
Same here. Only I lightly peel the stems and then cut them lengthwise. Then steam them and that way they are both crunchy and soft in a single bite which I really like.
I love that you use the stems as well, they're delicious and healthy too, and the leaves as well! Same goes for cauliflower and other veggies. I even use carrot greens for pesto or the stems of woody herbs to flavour soups or sauces. The stems of soft herbs are eaten along with the leaves or sauteed just a little bit if on the tough side. Saves money too, so win win. 😊
Pssst... Use edge of your knife to Peel the stem as if peeling an orange. The stem is super delicious eaten raw as a snack, or cubed/grated up in a salad.. Yum! Prebiotic stems!😊
😂 Everything's betta with butta, lol. He's definitely one of the best on youtube. Love watching his videos. Your comment was hilarious and definitely made me lol.
I never even thought to cut broccoli the “wrong way” as is described here. Of course you want to keep the florets together and the stems are delicious.
I love this guy's character in these videos and even though he shows you how to do it correctly. He always basically says "Experament" I dubb thee "Mad scientist Chef" MSC For short... ❤
Thank You So Much For Showing Us How To Cut The Broccoli Florets And Stems 🥦🥦👍👍😀❤️❤️ And Thank You So Much For Sharing Your Very Useful Tutorial Video @ Chef Jean Pierre 👍👍🥦🥦😀👍👍❤️❤️
Loooooove broccoli, especially smothered in gravy with a nice roast. That’s exactly how I’ve been doing it for years. Always made more sense to me than making a mess and losing half of the broccoli all over the place by cutting it lengthways.
Jack is doing a wonderful production job. Give him a big raise.
Jack is paid is paid well enough!…. Just to snack on a Master’s food!…. 😂😂😂😂
@@melvinatkins998😂😂😂😂😂😂😂😂
@@marley9904 I’d work for scraps!…. Just to eat Jean’s leftovers!.. 😂
The perfect loop!
So neatly performed!
Your videos have a vintage feel to them. I love your videos.
Yes! Do not waste the stalk, it's very good. Slightly sweet and a nice texture
I always seem to keep some of the woody parts of the stalk. I don't know where to properly cut it off, though I'll do that peeler trick next time I make broccoli.
I set them aside with the cauliflower stalks and make soup with Stilton cheese.
That's the chefs part. Sometimes save it for myself and and have it raw while waiting for the florets cook. Tip I saw from Jacques Pépin
I eat the stalk raw and usually look up to other people staring at me appalled
@@KevinHillofDOOM Just did that yesterday😂
I love eating broccoli stems like a carrot. The stems are so good.
I love the energy Chef Pierre brings to every clip. His sense of humor makes these tips very memorable. If I ever see anyone cutting broccoli wrong, I'll tell them "don't be a ding-dong!"
Chef Pierre is a top notch master chef. What better combo than Italian and French.
No such thing as this Michelin chef BS with him. He doesn’t need that nonsense. He got to where he is the right way. Education and experience. Bravo chef Pierre. 👍
🙏❤️
Awesome! 🙌
He's no ding dong, that's for sure!😅
I love this guy, he shows u how to do things the right way.
I love this guy, he is not a ding dong.
@@ruhmuhaccer864 Yes he's a legitimate Chef 👨🍳 ...with Tons of experience.
He cut against his thumb.
@@AmericanChoirboythat’s how u suppose to do it lol
I do it almost the same, I don't cut from the florets towards the inside, i just make straight cuts, picking the out stems first:)
I love the way this loops!
Dong! I watched it 4567 times before I realised it was looped... What a ding
My husband introduced me to eating the stems of broccoli and cauliflower etc, he’s from a different country to me so eating habits differed greatly, thankfully his normal Mediterranean diet has led to my smaller waistline and better health over the years 😜.
I try many of your recipes and love your charming, fun style of teaching us. Thank you for your hard work.
Also, another trick to activate the potent disease fighting antioxidant- Sulforaphane: Leave the cut up broccoli out for about 45 minutes before cooking/steaming, for the heat sensitive enzyme Myrosinase form Sulforaphane! Or, you can add some mustard seed powder, or raw kale/broccoli with the cooked one to activate it even more! Dr. Michael Greger talks about it, you can find the vid by searching "Dr. Greger Broccoli Sulforaphane Trick"! Also, Whole Food Plant Based Nutrition is even healthier than the Med diet, based on a few recent studies!
Try cauliflower leaves. They're delicious!
I've been on the Mediterranean diet for many years now, it really does make a difference in one's health and weight maintenance
@@mht5875 Whole Food Plant Based works even better, please look into it!
I put the stems in soup.
Thank you for this, I grew broccoli recently and had chopped it up unceremoniously and got stuff everywhere, I'll be using this method from now on!
The way you looped your commentary so perfectly had me rolling!
Imho, the stem is the best. Love the new shorts, Chef! ❤❤
Same! so tasty 🤤😁😋
The stem is the worst. The Carp of the vegetable world. Imho.
I always did it the proper way you showed. I was not taught this, but it seemed the most logical to me.
Same, I don't know what drove me to do it like that but one day I tried it and it worked so well.
lisan-al gaib!
common sense.
@@Megiago literally only came here to say this.
that means you’re not a ding-dong. Props to you.
I enjoy the shorts popping up, but I definitely enjoy the longer videos more ❤
I can,t tell you the number of tips and recipes I have used from Chef Jean Pierre over the years. Many thanks from an average guy trying to cook better.
Double thumbs up to my favorite chef for saving the stalk, best part in my opinion !!
Dana Carvey was the first professional broccoli chopper
I mean.. he was impersonating Elton John sooo. .. . Wasn't sir Elton the first? 🤔
Today, I made some roasted broccoli 🥦 with mushrooms, tomatoes and onyo - I cut everything the way you taught me. :)
👍👍👍❤️
@@ChefJeanPierreAwwww, maaan! I was SURE I invented this method 😂
The way the video loops is just "chef's kiss"!
I've been watching Chef Jean for years never knowing he passed away about 6 years ago, RIP Chef Jean Pierre, I will still keep saving your clips, thank you
Thank goodness I am not dead yet, I am alive and well! However, unfortunately, two other Chef Jean-Pierre one in Pennsylvania and another great chef in Palm Beach passed away a couple years ago. May they both rest in peace! 🙏
Oh gosh .. I love Broccoli but the stems are my favorite 🎉🎉🎉thank u chef ❤❤
Even cutting broccoli the right way, I'm still a ding dong.
😂😂😂
😂
You are the greatest Chef Jean! Love your lessons
Huh, nice ! I was intuitively doing the correct way. Thanks chef for teaching us !
👍👍👍
The best Chef 👩🍳 😋 👌 of all the time.
I'm a qualified chef and when I'm in the kitchen my internal monologue is in Chef Jean Pierre's voice.
Don’t be a ding gong 🤣🤣🤣🤣
My favorite chef. I always follow his mussels recipe. The way he says onion makes me smile a lot.
You crack me up, Chef. I love your videos!
Ding dong reporting for duty😂❤❤
🙏❤️
I think you should sell some shirts that say Don't be a Ding Dong! 😂
Chef never hocks products at us, and he does sell branded cookware and signature ingredients on his website. I think he's hyper focused on teaching us to cook and doesn't want to sell tshirts and toys when they have nothing to do with the kitchen.
I think it's a calculated maneuver rather than a missed opportunity.
Yes😂❤
The technique of cutting just the stem of individual florets, then pulling them apart to make them smaller (vs. just cutting all the way through the entire floret) has been a *game changer*, for the cleanness of the resulting cuts, and the amount of mess left on the board after!!
So glad to see stem being used! Hate waste!
I'm happy to say I've been cutting my broccoli this way for years. Same with cauliflower ❤
Same here. Only I lightly peel the stems and then cut them lengthwise. Then steam them and that way they are both crunchy and soft in a single bite which I really like.
I love that you use the stems as well, they're delicious and healthy too, and the leaves as well!
Same goes for cauliflower and other veggies.
I even use carrot greens for pesto or the stems of woody herbs to flavour soups or sauces. The stems of soft herbs are eaten along with the leaves or sauteed just a little bit if on the tough side.
Saves money too, so win win. 😊
Hats off to your editor! These loops are fantastic.
He is the coolest cool cook on the planet Dingdong! I ❤ his channel!!!
Pssst... Use edge of your knife to Peel the stem as if peeling an orange. The stem is super delicious eaten raw as a snack, or cubed/grated up in a salad.. Yum! Prebiotic stems!😊
I like to grate the stems (using a cheese grater) and use them to make broccoli-cheddar baked macaroni and cheese!
I just can't stop thinking, tik tak tok 😂😂😂 I love chef Jean Pierre! ❤
Yes! Always cook the stems! They're delicious.
I love this short! I sometimes don't have as much time for longer videos so it's always fun to have some shorts I can watch
❤ Thanx, Chef Jean-Pierre! ❤
Exactly this!🎉. The stem coins are delicious when peeled!
by decades he has been the best chef and still is.
He really knows how to handle the stem.
I think the shorts are a good idea for people with a short attention span. Makes it easy to share
Shorts are part of why people have shorter attention spans than we used to.......
Yes, but I think you have to go with the flow.
Either you move with time, or time moves you. @@katie7748
Thank you! This farm boy did it naturally as a child! Ya made me feel better...😅
I'm so very happy that I found you! ❤🎉 You just put a huge smile on me face! 😊😅😂
Just just did the same to me!!!🙏❤️
I love this guy 😂
Chef Jean Pierre is the absolute BEST!!
YESSS .... A huge hug from the Broccoli's Free Army
He forgot the part where you submerge the whole thing in butter.
😂 Everything's betta with butta, lol. He's definitely one of the best on youtube. Love watching his videos. Your comment was hilarious and definitely made me lol.
Stem is the best part!
I never even thought to cut broccoli the “wrong way” as is described here. Of course you want to keep the florets together and the stems are delicious.
I love his enthusiasm in cooking
This guy is a character lol
Nice loop cut.
🙏❤️
Did Chef Jean Pierre just do the impossible, by creating a perfect loop?!
•The shorts are great… Keep them coming!!!
I love this guy's character in these videos and even though he shows you how to do it correctly. He always basically says "Experament" I dubb thee "Mad scientist Chef" MSC For short... ❤
me who waves his fingers everytime i eat something good and delicious now!
Amen. I had figure that out on my own so thank you chef for sharing for everyone else! ❤
His voice makes me so happy 😊
Also never knew the stem could actually be made palatable, I've always been told to throw it away as the crap part.
I've been doing this a couple years now since he showed me. I love the stem
That's how I have always done it.
Ngl, I had no idea you could eat the big ahh stem.
@natsockaiser2067 100% trying it. Feel foolish I haven't
I don't personally like the texture, but yeah, lots of people even like them better than the florets. Enjoy!
I can't see how people do cut it down the middle like that because it's weird. Well I'm glad you're showing people the right way
I love roasted broccoli, especially the peeled stems.
I love these videos! The broccoli stalk portion makes a wonderful broccoli slaw, too. Just hit it with a grater.
Thank you for another great lesson
I feel so proud for already doing it like this :)
I LOVE the stems for my risotto ❤
Always love your tips and tricks. Love how exciting you make cooking I have learned so much. Thank you Jean Pierre!
Very happy to see the stem being used. That’s the tastiest part.
I've been working and coping the straps for years. They are just as delicious as the flowerettes.
I absolutely love this man
I love it. I'm not wasting any more stems!
I have cooked several of Chef JP's recipes and love them!
Your voice makes me smile chef 😊
Yes the stem is good too, I so agree!
Thank You So Much For Showing Us How To Cut The Broccoli Florets And Stems 🥦🥦👍👍😀❤️❤️ And Thank You So Much For Sharing Your Very Useful Tutorial Video @ Chef Jean Pierre 👍👍🥦🥦😀👍👍❤️❤️
Love this guy! I am of French descent and like to think I have a little of Chef JeanPierre in my soul.
Thank you,Chef Jean-Pierre and Jack- I LOVE the shorts!!!
I've always cut broccoli that way. As you said it's less messy and looks better when you cook it. 😊
I'm glad you used the stem. Don't be a ding dong! On the loop was very funny 😁
I also, cut it the way you show, but I laughed so hard that I had to subscribe... "don't be a ding dong" LOL!!!!!
Thanks again for sharing your helpful knowledge.
Jean pierre is honestly a gem of home cooking
Is it just me, but instantly i hear "be our guest. Be are guest, put our service to the test " please be our guest 😂❤❤
Funny. That's the way I've always cut brocolli. Thanks for letting me know I've been doing it right this whole time! :)
МОЙ СТАРШИЙ БРАТ.
ТЫ СУПЕР.
It's after 1am here in Germany and I somehow crave some Broccoli...well done chef, well done!
This is just the most logical way the cut the broccoli and doesn’t require a video tutorial!!! The ding dong part is hilarious 😅
Loooooove broccoli, especially smothered in gravy with a nice roast. That’s exactly how I’ve been doing it for years. Always made more sense to me than making a mess and losing half of the broccoli all over the place by cutting it lengthways.
My favourite chef. ❤❤greetings from Douth Africa ❤❤❤
Thank you 😍😍good info
Viewing from the Philippines
Uggh broccoli and cauliflower stems are so goooood.
What is this? Chef recommended water?! The enemy of flavor?!
I kid. Another great short Chef.
🙏👍
I'm a recovering ding dong. Thanks for the help!
Thanks for info on the stalk. There is no waste.
Thank you for showing this!