Cooking in Parchment Paper (Papillote) | Chef Jean-Pierre
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- čas přidán 22. 02. 2023
- Hello There Friends! I want to share with you all a classic method of cooking, Papillote! This means to steam in parchment paper. A really cool way to cook fish or chicken! Today I am making Salmon in Papillote, come and join me in this classical technique and add it to your list of techniques! Let me know how you did in the comments below!
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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I recently lost my vision due to cataracts and I couldn’t cook. I had surgery and I was afraid to cook but I have gotten back in the kitchen and it all came back. Thank the lord because I loved to cook. I watch you chef 👩🍳 and I love ❤️ you dearly. Great great recipe. I will definitely make this recipe. ❤️❤️❤️🥰🥰🥰
Linda, congratulations on getting your eyesight back! God bless.
If I could not cook then I would feel dead.
@@toriless I did
Linda! that is wonderful!!!!!!!! Happy cooking!!!!!!!!!!
I heard he loves you
This is the best cooking show on youtube! No other channel is as educational or as entertaining. And I like that you mostly only use ingredients and equipment that anyone could have in their kitchen
Wow, thank you!❤️
I love the out takes Jack has been adding to the end recently and the commentary in between clips. Keep up the great work Jack you are an artist in your own right and a great asset to Chef JP... hes amazing and we love him but you add a certain je ne sais quoi :D
Yesss!!
You can't have a great actor JP.. without a great Director Jack
Yes, more parchment videos please! ❤
Biggups to Jack, his editing, and camerawork! Love the little intermissions with Chef quotes- each episode just gets better and better! 😂
Thank you 🙏
I had planned to cook some salmon tonight and will definitely give this technique a try. I have yet to try one of your dishes that is not a great hit with my wife and friends. You are a legend around here. People are starting to wonder though about the French accent I have mysteriously developed.
Lol
Lucky wife! Nice that you don the apron and do some cooking.
Ha ha! I've not developed a French accent except for "onyo" and "buudderr". :-)
🧑🍳
😄 that's great, dinner at your house must be a hoot!
Love watching this guy. You can tell Chef Jean-Pierre loves what he does and that usually makes the best teachers.
I was about the write the same. I love Jean-Pierre. Amazing recipes, educational concerning the cooking itself and a a pleasure to watch him work.
@DrFrige you need to watch his chili recipe. 3 kinds of beans! 🥰
Yes definitely would like to see more dishes with this method!
i ove Chef JP, especially when he is , i guess motivated , powered by two bottle's of red wine before filming the show. The red wine works... This show simplifies every complicated things in cooking ... Chef JP is simply the Universe Best cooking educator...
Never even heard of this before! I'm old too. 62!
This wasn't the first time I've learned something new on this channel, like Parmigiano Reggiano.
Congratulations on another fantastic show Chef Jean Pierre!
Thank you!
Thank you 🙏 ❤️
No! Thank You Chef!
Chef you just make life in general more ‘Managedable’!!! Thank you for everything
If you have some clean butchers paper you can also use it to cook fish in. Trout is a good fish. After gutting then taking off thehead, wash. Leave the skin and bone in. It will come off in one piece; skin then pull out the bone. Very easy. Don't forget salt , pepper, butter and lemon slices. Bake in paperlione as shone on Chef's show; in a grill rack or oven, 15-20 minutes for a
whole fish. Loved your show today Chef , as always! tms poet Ohio 2/23/23
Remove bone only after cooking : footnote
Great comment thank you 🙏
Ha!! You better make more of this. Absolutely Fantastico!! 👍👍👍
yes chef! more papillote recipes please!
today's recipe and lessons are wonderful!
I noticed that you talked more, it's great!
the more you talk, the longer you tell stories, the more we can learn important knowledge and valuable experiences from you!
please chef, don't listen to them ding dongs who complain about your talks. they probably don't understand your concept.
personally, I find what you're doing is flawless. even when you make mistakes and forgot things, it doesn't matter. it only proves that you're perfectly human just like us
Loved this video. I’ve cooked with parchment before but my parchment was folded like a little kid did it. The folding is as elegant as the dish.
I have never seen anyone on you tube do the folding like that!
Good morning Chef 👨🍳 ☺️ 😊. I hope that you will have a great weekend 👪 😀 😊
I have so much faith in your cooking that I upvote your video before even watching it. I have not been wrong so far, always impressed.
Ah! That works for me. The simplicity and elegance on the same plate is irresistible. Love it, love it, love it.
I like Chef Pierre...he makes dishes delicious, as he explains the process step--by--step. He takes the mystery of out of cooking!
Who else would buy a calendar with Chef, his recipies and his quotes?? Sign me the heck up! Please think about it 🤞🤞
Perfect timing Chef!!!! Releasing this video the day after Ash Wednesday was genius!! My Fridays before Easter will be elevated!!!😀
When I was a kid my mom made tuna noodle casserole during Lent......ugh!! So, I'm truly grateful for new fish /seafood recipes. And I don't miss tuna at all!
This - hands down - is my favorite was of making fish now.
I though sous vide was good, but this is AMAZING!!
I have made sea bass, halibut and I did salmon last night for my guests. I even showed the other wife how to do all the steps herself.
The salmon was so good that the husband - a several decades long salmon fisher - said he had NEVER tasted salmon with so much flavor!!
Chef, you keep helping me be a star in my kitchen - thank you!!❤️
I love how encouraging you are Chef! How even a child can do it. However, you are too modest. A child CAN do much of it, but only with the gentle guidance and loving supervision of an adult, an adult with a huge store of knowledge and experience. So you are that helpful "adult" for us, your viewers. I have been cooking avidly for 40 years and have taken cooking courses from excellent teachers. But every time I watch one of your videos, I learn at least one or two new things: food science, methods, techniques, flavor and texture combinations, plating ideas, garnishing, and just plain kitchen and life wisdom. Your bonhomie is uplifting and infectious.
So thank you, thank you, thank you for guiding us, enlightening us, and sharing with us.
Even a child can do it . . . with the help of Chef J.P. !!!
Chef! We can hear the team behind the cam asking for some.
Great moment and loved it.
Allow me to say that the combination of French and Italian genes is something wonderful. Thank you!
Sooo true..... about golfing, cooking, and life!!! Salute brother!
👍👍👍
would love to see other recipes using parchment paper
WOW!!! I have to do this for my friends. I will serve it to them closed in the Papillote so it is kind of a surprise when they open it, and it will stay hot in there. This has to be delicious with that slow cook leek technique. Another great dish I learned from you. THANK YOU!
Would love to see your chicken Papillote.
The after cut ... Oh the after cut!! 😋
It is love wrapped in the form of our chef that keeps us together, I dont know if it makes sense but we all sure do reflect the love! God bless all
Oh my gosh, that leek cutting was amazing! I am a young 49 year old woman who was born and raised in the south and had never even USED leeks until I saw something on this channel that made me want to try them! Now, I have a new "tool in my belt" for cutting them pretty like you showed. You and Jack are and awesome team, Chef! Also, can I cook other fish in this way? Like I commented on a recent video, I would love to find more ways to cook my favorite fish of Grouper. Although I love salmon and tuna too! Annnny seafood I can get here in coastal NC, I will cook. I've come a long way from only ever eating "popcorn shrimp" and fried flounder at Mayberrys commercial seafood restaurants until I moved here. Shrimp...while it can make some great dishes, I kind of feel like it's an entry level seafood. LOL!!!!! Give me mussels, clams, local fish....and all the things I didn't know about seafood before moving to the coast nearly 20 years ago. LOL!
The best of the best Jean Pierre with his way simple of A papillot
Good morning Chef
I really like the new little extras you put at the end of the video.
As a Chef for almost 15 years now, I tell all my friends who are afraid or intimidated to cook fish to do it this way. It's stupid proof! Always comes out moist and delicious and you can pretty much do anything, veg or otherwise with it, mix and match! Great video Chef!
Maceo Parker: Pass the Peas, pass the peas, pass the peas like we used to say, ooh! Master chef, you are so inspirational.
another great JP quote: " we take the mistery out of everything." :D
Every single time I watch chefs videos……………I’m smiling and drooling at the same time!!!!All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
Thank you 🙏 👍
You are so positive and emotional about life, Chef. As soon as you took that papillote out of the oven, I said "that looks beautiful" at the same time as you.
Real men are positive, folks.
I making your crab cakes tonight but this will be next I promise. Thank you so much Chef, I love cooking mostly because of you and my mom.
It is one of the reasons I watch.
I had this years ago at an event. It was amazing and I’ve always wanted to try it. I guess I now know what we are having this weekend! Thank you again, Chef!
Love this we served similar at our wedding. Every video just makes me smile and laugh 💕 makes learning from you a joy 🙏🏻
I'm truly IN LOVE with this guy! OMG... I cannot wait to enjoy cooking these amazing recipes! OMG! 😘😘😘
Thanks Chef JP, for your cooking lessons & your life lessons. We all enjoy the time you share with us
Looks like Salmon is back in the menu Boys!!!!!!!♥️♥️🤪🤪🤪🤪🤣🤣🤣🤣❤️❤️❤️❤️❤️❤️❤️
These great recipes for seafood are perfect right now for the season of Lent... Us Catholics gotta keep mixing it up.. Thanks as always, Chef JP!
The laughs at the back at the end of the video! Hahaha!! I love it 😁
Chef JP. Most def didn't pull any punches today. From golf to cooking. 🤣
Chef, I love your videos! But I especially like the way you wiggle your fingers in delight as you eat your food 😝 too funny! My college roommate did the same thing!
Even when I know that I likely won't try a recipe you post, I still watch the video just for the stories and techniques I'll (maybe) pick up. Thanks, Chef!
👍👍👍😊
Hi chef J P what amazing dish , you are one true chef no other can touch you or your channel number 1 in world ,looks a great dish to eat 😋😋
They make the parchment bags to cook in which might be easier than all the folding. Love ya, Jean-Pierre.
I love Chef JP. He's the best and inspirational. He really motivates me to cook better!
This is the content we subscribed for. Education! You can show us more of this. It will be good warm weather recipes. Thanks, Chef!
Great show. Jack - thanks for the light-hearted comments. We enjoy you so much. The folding is where I failed. I'll make parchment wraps like chef does and have success. Cheers
I wish I could have studied under you. You are so amazing, Chef.
Chef, you know how to keep us in your fold. And now I know to make the fold properly. If only my geometry teacher could see me now...
Great channel.
So much fun watching you. My wife and I love to cook. It’s fun and rewarding. More so than golf.
Nice thing Jack is always there 👍 big thumb up for all the crew
Tears in my eyes! Love this AND I will surely make this!
Thanks for the heart, chef! Here's one for you ❤️
Well hello there friends! music to my ears
Used to do a very similar "mangrove snapper en papillote" at my French Caribbean restaurant, "Islands Fish Grill."
We would top off the jullian veggies with mango chutney (not Major Grey's) but our very own made with mangos that grew behind the restaurant and scotch bonnet peppers
I still make it at home now that I am retired.
Nice job Chez!
My first comment on this platform. This is the best salmon I’ve ever made! We had so much fun making it and then we had a blast trying it out. Thank you Chef and your team for making this possible. ❤❤❤
I have used this method for years to cook all kinds of fish or chicken. Usually with julienned carrots, bell peppers, onions, capers, dill, cilantro, lemon, etc. Not all at once, but a combination of a few --- what I have on hand. I always cut the parchment paper into the heart shape. Did salmon with lemon and dill last week. Have never saute'd any ingredients, but will now! Also never used sour cream or Sambuca, but I will now! There are so many variations on this method. Would love to learn more of your favorites. Love, Love, Love how much fun you have in the kitchen. My wife and I love to cook and often cook together and have so much fun doing it. Thank you so much for your great recipes/videos. You are an inspiration to all !!
Mystery solved! And best of all, thank you for making me smile again!😊Looks AMAZING and I am making it TODAY for lunch! Chef JP THANK YOU again for showing us another cooking gold nugget secrets ❤. Jack, another GREAT JOB with the video. You both are a great team!!! 🙇♀️
My grandmother in Louisiana used to bake things in brown paper lunch bags. Now I understand the process. Thank you, Chef. 😅
Love cooking fish this way very tender mmmm good thank you chef 👨🍳
This was prepared like a work of art. 💕
Thank you 🙏
Best channel on CZcams, hands down! Thank you for sharing, chef.
Chef your making me feel better have been under the weather but your keeping my head up so thank you
After a long day working in a cheese factory, milk factory and pie factory today, and eating outside for dinner, learning this parchment streaming and slow cooking of onyons still makes my mouth drool. Cant wait to surprise mi mother serving this salmon recepi! Thanx Chef JP
This is amazing! I had never heard of it; Thanks, Chef! Can't wait for more papillote recipes!
I have had this many times. Only wrapped in banana leaves.
It’s a pleasure to watch this man work! And I love the way he simplifies everything! Top man 👏🏻👍🏻
That's probably the nicest piece of fish I've seen in a long time I could eat that raw Chef.
I've used a fish en papillote recipe from my old colllege On Cooking book for years. The recipe there called for using julienned fennel bulb, which I guess was a substitute for sambuca, an anise-flavored liqueur. Also from that recipe: Bell peppers and carrots, julienned, and a garlic-herb compound butter. The book treated this as, essentially, a piece of fish resting on a hot, butter-seasoned salad, and everything was cooked in the steam. My favorite accompaniment is a couscous salad with capers, quartered cherry tomatoes, and Greek yogurt to bind everything into a spoonable mass.
That sounds very good. I’ve used fennel in fish (stews) before, along with clam juice and heavy cream. Great combination of flavors.. the fennel really makes it
@@donscott6431 That's why he used a teaspoon of less of sambuca. Fennel also has that anise flavor that goes so well with fish.
I love watching you Chef Jean You are a ray of sunshine ❤
❤️❤️❤️
Chef, I so wish I had been taught by chefs like you! You simplify cooking so much. Absolutely love your channel. Big hugs from Manchester England xx
Parchment paper! Thank you for the information!
Thank you Chef! I prepared this dish for my wife and mother in law tonight and they both LOVED IT!!!
l just found this recipe....oh boy a big thumbs up to you Chef.l love salmon....so this one goes to the top.
TIL how to fold the outer edge... been doing it wrong this whooooole time..
But can we talk about the great outtakes these days? I love them!
I’m just drooling now!! Loved this vid! Especially the end!, 😂😂😂❤❤❤❤
It seems as though the chef is speaking to me personally. Thanks chef!
We started making fish in parchment with Lemon & Butter. It's the best ever. Healthier & better tasting than fried hands down. We really love your knife technique & we're working on that. Thanks Chef
Need to edit together a box set for all time to enjoy your ever so approachable show to build confidence and knowledge in the experience of cooking.
🙏🙏🙏👍😊❤️
What a lovely dish! Some drama and flair to it like a décolleté dress. The salmon looks so moist and juicy, mmmmmmm!
Merci Chef JP!
fyi - Sambuca is a liqueur made from anise with an anise/fennel scent. I am sure a few sprigs of fennel would work well.
Here in California, Fennel plants grow wild everywhere, an invasive species brought from Europe by the Franciscan Friars from Spain who colonized California. The El Camino Real, or Royal Road linking all the historic Spanish Missions was flanked on either side with Mustard and Fennel plants from seeds sown by the padres. These plants both bloomed yellow flowers so the ancient horse trail looked like a 'royal' or gold road, hence the name. I harvest these leaves for flavoring soups, stews, meat, chicken. You can use dead stalks in your BBQ for flavoring fish, esp Sea Bass, as Julia Child did. You can eat the seeds or use them in Indian cooking as 'saunf' or fennel. The root is edible and tasty boiled like a turnip, and the leaves are the herbs. The snails that gather on the stalks are also European snails and same ones served in French Restaurants. The local Italians harvest the snails, stalks and all parts of the plant and eat them. So anyone who wants a substitute to Sambuca, use either ground fennel (Indian store -ask for Saunf - nasal N) or these fennel leaves (which are not edible but will flavor the dish).
Thank you for the great comment and for the information! 😊
Hands down chef JP you are the best since color tv📺Your down to earth nature is exceptionally entertaining and inviting. Like a breath of fresh air as opposed to others who are very snobby and so full of themselves. Continue on this beautiful journey surrounded by great people like Jack and it is a given that subscribers will coming on board by the millions.
Thank you 🙏 ❤️
First time ever seeing that technique! I look forward to more recipes with parchment! 😆❤️ Thank you, Chef and Jack for the new upload.
Chef, If you put the root end of the shallot in a bag in the freezer along with your other kitchen scraps, you can add them to your beef or chicken stock.
Also, I'm sure your very talented nephew could teach you the piano...he is really good.
Good idea however, he thinks I’m a lost case🤣🤣🤣
We did this in culinary school last week. Was delicious ❤
Yes, please, Chef - I'd love to see this for chicken!
Hi Chef Jean-Pierre! I'd never heard of the cooking method of Papillote, but I'm very intrigued! Yes, please do more of these type of recipes, and with other meats. Could fennel be added with the leeks and shallots in place of the Sambuca? I added this recipe to my folder. I'm looking into getting some of the precut parchment sheets. I like using parchment paper, but hate the ragged edges. Thank you so much for sharing!
I never knew this technique existed. I’ll be trying this very soon
Chef, I love how much you love butter. I love butter, also. 🙂
Would love to see some wine suggestions with your wonderful recipes.
Big heart right back atcha, Chef. Much love to you and yours. The dish looks amazing as well.
Thanks so much😊
I’m sorry for a second comment, but my wife said something very funny that I wanted to share. I’m watching your video, and in the course of your entertaining discussion, you start talking about tennis and golf and making the observation that one can play their entire life and still not be good. I’m guessing you were talking about my golf game? Anyway, my wife, who is listening to all this, says, hey…not only is he teaching you cooking skills, but your getting a philosophy lesson, too. So now you’re not just CJP, but CJP the Plato of the culinary world. God bless, Chef
Thank you ❤️Godspeed!
OMG Chef Jean-Pierre I cooked this for dinner tonight it was next level. The flavour was off the charts, magnificent!!!!!
Love the ending. I’m definitely going to try this soon.
What a great treatment for fish with potato and onions. It's been a hot minute since I've used this technique to cook a perfect light meal in parchment paper. Greens on the side with a strawberry vinaigrette and it will "make your tongue so happy, it will slap your brains out!!" lol
I've done something very close to this method with a thinly sliced boneless, skinless chicken cutlet, mushrooms, and thinly sliced sweet vidalia onions seasoned with tarragon and lemon slices. 400* for 20 minutes (no raw chicken please) and it's a delightfully light and satisfying meal.
You are a favorite of mine. I love your humor, your way of making great food approachable! After all, "good food is just a matter of taste! "
Another great video chef. I enjoyed watching the little tidbit at the end of the video as well