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Fast Proof (209): Jacques Pépin: More Fast Food My Way

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By Paul
· Updated recently · — min read · Leave a comment

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Minute Recipe:Cheesy Breadsticks. Bread takes time to make but Jacques Pepin shows viewers how to mix and bake a loaf of bread in one pot in his Slow and Easy Bread in a Pot. Next he shares his favorite eggs prepared in little containers known as Cocoette Eggs with Creamed Mushrooms. When Jacques raids the pantry and freezer, he finds the fixings to make a Ragout of Broccolini, Beans and Sausage. Fresh berries and a neat twist on a bought pastry crust end the meal with Cookie Dough Raspberry Tart.

Fast Proof (209): Jacques Pépin: More Fast Food My Way

Video Rating: 4 / 5

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17 responses to “Fast Proof (209): Jacques Pépin: More Fast Food My Way”

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  1. mr10pm

    Utterly charming!

    Reply
  2. sandn8r9

    Oh, by the way, his pronunciation of the word “tart” is the funniest thing
    I’ve heard all day.

    Reply
  3. bettyhlo

    I love this guy and Eric Ripert.

    Reply
  4. ghostfaceclova

    14 hours sleep Pepin? Hahahaha amazing!

    Reply
  5. Aki Minasian

    In a non-stick pot combine all ingredients with a wooden spoon. Place lid
    or cover on pot and proof at room temperature for 60 to 90 minutes.

    Break proofed dough down (deflate), replace lid and place pot in the
    refrigerator overnight; 10 to 14 hours or so.

    As Jacques suggests, I mix up the dough about an hour before retiring for
    the evening, then it’s ready to bake in the morning.

    When ready to bake, remove lid and place pot in (preheated) 400º(F) oven ~
    bake for about 40 minutes until deep golden brown. If you’re not sure, an
    instant read thermometer inserted in the hot-from-the oven bread should
    read between 190º to 200ºF.

    It’s excellent toasted, and you can also vary the recipe by adding herbs of
    your choice, minced onion, roasted garlic, etc. to the dough while mixing
    the flour, yeast and water together.

    Reply
  6. Sam Ogden

    6:12

    Reply
  7. rob m

    Brilliant how you can hear the crew members laughing when he says “Dont
    tell that guest I ate half of his eggs” Lol

    Reply
  8. Cheryl Garcia
    Reply
  9. troccadero1

    GENIOUS, Jacques, Love You!!!

    Reply
  10. jamie berger

    never thought and egg could be so elegant. I am trying this one, wonder if
    I could use a stoneware coffee cup? its clay like? 

    Reply
  11. Miriam Ni Fhathaigh

    He’s a real artist

    Reply
  12. oasisbeyond

    I’m cooking canned ham, with egg and cheese… while watching this. Oh, the
    humanity.

    Reply
  13. halleffect1

    i thought the yeast needs a little sugar to work.. guess not.

    Reply
  14. emmigrate

    I watched this series in the 90s, and I loved it. Jack it has been a long
    time, I hope life is treating you well!

    Reply
  15. badjujuwan

    How easy is this! Seriously, there’s no need to someone to ever buy bread
    again. I’ve made many no-knead breads, but this is the easiest method so
    far. You can have fresh bread every night with dinner and French toast in
    the morning.

    Reply
  16. darkprose

    This, for me, is just sheer entertainment. I love watching this stuff. The
    lovely accent; the gracious hospitality; the easy, humble elegance—it’s
    great. Major kudos for these uploads!

    Reply
  17. MARY SANTOS

    MUITO BOM…………………

    Reply