Creamy Polenta & Polenta Cake- Chef Jean-Pierre
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Hello There Friends, Another ESSENTIAL! Polenta can be used in so many different ways and I love replacing Mashed Potatoes with a Soft Polenta. Served in …
So this is the onion guy
Wheres my uonion
Nice 😁😋👍
I wish polenta was more popular, its delicious!
Another great one,just going to leave it at that!
Learning to cook from you has ruined my ability to go to restaurants. Most of the food is cooked wrong and tastes bad compared to what I can now cook thanks to you. I have turned into a food snob. 🙂
I just love that so many of his dishes incorporate ingredients that can be 'locally sourced' right from your own neighborhood grocery! I like, too, that he gives 'permission' to use alternates and encouraging experimentation and creativity! He unabashedly uses canned goods and other 'pre-fab' stuff that makes doing these recipes attainable for everyone! Long live the Chef!
Thank you 🙏🏻 for another easy recipe….. Chef, PLEASE teach us how to make Chicken Fríand!! Pleeeeeeease!!!
Never thought of ordering this but now I have seen you make it I will – and maybe make it too! By the way, I bought a mandolin after watching your amazing potato disk and caramelised onion recipe. It came with an armoured glove and safety slider. While not using either to slice cucumbers for a salad I sliced the end of my finger off #iamanidiot – like you said the most dangerous thing in the kitchen!
You're too amazing Chef!! Thank you
I don't know who the editor is for these videos but they do a fantastic job.
Where is the Oniyo
14 Dislikes (at the moment). How can you dislike a man who worked in a kitchen almost his entire life, loves his job, looks like a quirky 50 year old, and gives essential cooking lessons for free? He, and some others here like Gennaro Contaldo, are the real deal. The plus side of Social Media.
You can always go to McDonalds. One slice of salad, on slice of tomato, cheap white bread, a processed meat paddy which will soon be replaced by fake meat by the means of Microsoft-Bill, a squirt of ketchup and mayo. Plus a liter of Coca-Cola laced with 34 cubicles of sugar. Be sure to get your free refill. And have a box of antibloodpressure pills nearby. Drive through, never need to walk. Put an A.I. into the box to take that order. No one will know the difference.
My mum taught me to cook way before I found this channel. She is amazing. Could have started her own restaurant. But according to Anthony Bourdain it's a pain in the a**. So I can relate to a lot of things Jean-Pierre teaches here.
Mistakes are important. Make as many as you like. But never marry the wrong woman.
Watching chef Pierre makes me feel like I’m taking honors French again, I’m confused but happy and a French man is half yelling at me and half praising me
with the threat of yanks yelling what is cornbread and i have never had or heard of polenta even though i have italian cousin by marriage who is driven by money!!
Chef, you are like a kitchen DJ with that induction cooktop…
Very nice cake chef, I like your smile too I Food Leveling
I like it with the semolina. I cook chicken in one pan and spoon the chicken juices into the semolina in the other pot as it cooks.
I wish I could click the like button more than once. I learn so much from your channel, and it's a treat watching you teach how to cook. From the bottom of my heart, thank you @Chef Jen-Pierre, God Bless You and God Bless America. 😊
VERY NICE CHEFF
As usual, you made me hungry!
I always love your almost frantic OCD from time to time..I am the same way in the kitchen. Was as you go..I CANNOT work on a dirty kitchen surface. I have implemented your mild bleach solution into my system. God bless you Chef!
This patriotic son of a…. God Bless, Chef! Damnit I love your patriotism! 👍🏻🇺🇸🤌🏻🇺🇸👍🏻🇺🇸🤌🏻🇺🇸
Will it last for 17 years if I freeze it? Teehee
Came to improve cooking skills, left with onyon!
Also make your polenta burger!
Chef…bet you could cut small circles and top with shrimp for a little tapas…thank you for this video
cool beans – thanks
You and Jean Chretien could be brothers. The accents, mannerisms are identical.
Coming from Southern Africa, where ground corn (boiled, then adding lots of butter!!) is the staple food, this sounds like heaven…. A definite addition to the menu!
Chef 🧑🍳 is fantastic! I wish I could have him telling me all about cooking 🥘
I just watched this man make fancy grits…gotta love it.
God Bless America, the rest of the world and Chef Jean-Pierre!
Cool.. Italian corn bread. 🙂
The recepie should have been made for the same vidéo for the BBQ Bourbon ribs. More honest and more practical for those who cooked the bbq ribs