Protip: You'll also notice Chef makes a special point of adding hot sauce. Hot sauce is a cheap ingredient that, even in small amounts, can liven up a dish and add a whole new dimension of flavor. Get yourself a bottle of Tabasco and add a few dashes at random.
I made a garnish out of roasted red pepper for a truly decadent, truly gourmet ice cream, and ye flipping GODS was it amazing. It was one of the few dishes I've made that I'm truly proud of.
Sure, you CAN serve this cold, but I think it'd come out kinda goopy and thick. Call me picky, but I prefer my dips at least room temperature, for the sake of getting the full flavor.
You see Chef here is pouring it right from the pot to the serving bowl, and this is done for a reason: When you have a dish that involves melted cheese, especially a dish like this where there's a fair amount of cheese, if it cools the mixture will seize up.
The same can be said for butter or animal fat - notice the butter at the very beginning - but cheese in particular is a pain to work with.
Thank you!!
Nirotix 3 days ago
rofl i love it as a dip or i love it like a vegetable.XD
ariownts123 3 weeks ago in playlist More videos from ChefJeanPierre
Chef Jean-Pierre is Great and Funny.Greetings from Italy. I like the way you cook. Add old videos please..!!! Ciaoooo
GM7153 3 weeks ago
Protip: You'll also notice Chef makes a special point of adding hot sauce. Hot sauce is a cheap ingredient that, even in small amounts, can liven up a dish and add a whole new dimension of flavor. Get yourself a bottle of Tabasco and add a few dashes at random.
I made a garnish out of roasted red pepper for a truly decadent, truly gourmet ice cream, and ye flipping GODS was it amazing. It was one of the few dishes I've made that I'm truly proud of.
Verinvord 1 month ago
Sure, you CAN serve this cold, but I think it'd come out kinda goopy and thick. Call me picky, but I prefer my dips at least room temperature, for the sake of getting the full flavor.
Verinvord 1 month ago
You see Chef here is pouring it right from the pot to the serving bowl, and this is done for a reason: When you have a dish that involves melted cheese, especially a dish like this where there's a fair amount of cheese, if it cools the mixture will seize up.
The same can be said for butter or animal fat - notice the butter at the very beginning - but cheese in particular is a pain to work with.
Verinvord 1 month ago
Ooooooooonioooooon!
aeronine3 1 month ago
Jean Pierre Is the best chef ever !
zombiejack01 1 month ago in playlist Uploaded videos
Hey nam where have you been, Welcome back! Looking forward to some good cooking!!!
Safet 1 month ago
Chef Jean Pierre is back! :)
NamiEBlue 1 month ago