Cooking in Parchment Paper (Papillote) | Chef Jean-Pierre
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Hello There Friends! I want to share with you all a classic method of cooking, Papillote! This means to steam in parchment paper.
I can watch Forest Gump and get emotional, but man… I can also melt some leeks and shallots in butter and get emotional too…
Let me live', baby!!! Woooooo!
Amen
You are my cooking instructor. I have learned to cook many wonderful dishes from you, Chef. From simple dishes to fancy dishes, which receive much compliments from family and friends. Thank you for sharing your cooking skills. This is a skill that lasts for a lifetime. ❤❤❤❤🥂🥂🥂🥂
You are amazing 💓
Question for the Chef or anyone else with the knowledge: what exactly is the difference between steaming the salmon in a parchment cocoon versus simply using aluminum foil? Foil is often used to cook fish (and especially salmon) so it can't be that it's imparting some sort of flavor. Aluminum would be much easier work with than the Origami folding of the parchment.
This was prepared like a work of art. 💕
My wife says she loves you too!! Thank you for the ❤️.
Ohlala Mamamia I love it ❤❤❤ Tkhs Chef
Making this today or tomorrow, or whenever I can get off of the couch
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.
Thanks!
When I was in 7th grade. Some of the students were horsing around and the teacher yelled, "you son of a butter" that's my butter story.
❤ Your presentation is superb!
Thank you Chef! I prepared this dish for my wife and mother in law tonight and they both LOVED IT!!!
Did this last night with some cod, peas and herbs de provance. (It was okay with what I had on hand.) Tonight I'm doing it with the salmon, peas, potatoes and leak/shallot topping and the sambuca. (I don't drink, but I tasted it and it was kind of like licorice with other herbs mixed in. Sweet too! Can't wait to taste it paired with everything!) I will probably be doing it again Friday for my girlfriend too!
BTW Jack, I love the new title cards with the Jean Pierre-isms on them!!
I understand with different martials I do it on the grill.
Looks like Salmon is back in the menu Boys!!!!!!!♥️♥️🤪🤪🤪🤪🤣🤣🤣🤣❤️❤️❤️❤️❤️❤️❤️
Love you, you are amazing! Never cooking seems to to be soo easy! My husband is happy he enjoyed each recipe that I try to do with your precious help. Thank you soooo much for giving fun when you show us how to do it. ❤️
KISSES JACK ! !
Chrongraph is timing watch, chronometre is accurate certified watch. Chronojiraffe has not yet been invented
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
I subscribed to absorb Chef energy.
Put budder!!
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!
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!!! 🙇♀️
Great recipe and execution Chef JP.
I was wondering, will you ever do a video in which you share any kitchen war stories? I'm thinking you've got a million stories and I am sure many of us would love to hear them.
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.
Ok! We had it this even! It was very tasty but did not steam. Fish was dry……
I need practice sealing the parchment paper!🙆♀️
Just pulled mine out of the of the oven. OH. MY. GOSH. This is an absolutely fabulous dish. Thanks so much, Chef! My first ever Papillote… didn’t quite puff up like yours but, turned out delicious anyway. ❤❤
Wow I made this yesterday, amazing! Ive been sharing your videos with my extended family, great recipes and heck…entertaining as hell too!
Would love to see more papillote videos. Really cool technique, and quite simple too.
Thank you Chef JP for your teaching! <3
The end was so lovely!
The food is superb because you like the food you cook! (That´s what I tell my folks at home).
Thank you for this video. I have seen this before but never like you did it. You make everything you touch look so easy and it makes me want to try this. I just love you!!
You extol butter, but never say if it's salted or unsalted???
Salut Chef!! Thanks again for another great recipe! Quick question for you regarding the peas — considering we're using salmon here would substituting with capers be any good? I would imagine it would go wonderfully with the buttered up leeks and shallots!
Santé!
Another superb recipe.Chef Jean Pierre and Jack, ALWAYS make my day. I LOVE you and your show.
Thank you so much.
Like Auguste Gusteao said…."anyone can cook". Love this chef! I was on a ski trip and I couldn't wait to get a break to watch this one. Beautiful fish!! Thank you Chef!!!
Tears in my eyes! Love this AND I will surely make this!
Hi chef Jean, can you show us how to make a poached pear? 🍐
What alcohol did you put at the end of the recipe please
I like this. I try and stay away from using foil pouches these days. I have had wonderful fish that was cooked in banana leaf and also canna leaf and it was so delicious. My husband is from Ecuador and this is something that they do:) Amazing!