Perfect Clarified Butter Everytime! | Chef Jean-Pierre

"I'm going to use butter for this recipe." "I don't understand, won't it burn?" "Let me clarify..."

Any person that so openly shares what’s taken them a lifetime to achieve is automatically cool in my book. Chef JP’s genuineness makes him so unique.

I was a chef for 15 years. A neat trick I learned, was after you skim the solids off the top, you stick the whole thing in the refrigerator over night. The next day, you poke a hole in the golden butter layer with a knife, and turn it over into the sink. The solid clarified butter stays in the bucket, while the water and cream drains out from the bottom. :)

Not only an instructive knowledgeable teacher, his sense of humor and antics keep you coming back for another lesson from a great master

I worked at a movie theater during high school. The owner was very particular that we have the best popcorn in the area theaters, so he spent the extra money to buy Odell's Butterfat, which was clarified butter. It came in gallon jugs and looked just like chef's measuring cup when it was at room temperature. It's the best for popcorn, since it is BUTTER and not flavored oil, but since the water is gone, it doesn't hurt the kernels of popped corn by putting water on them. THE BEST. Thanks for showing this to us!

best cooking teacher i ever seen. doesn't just say do this or do that, but explains why you do it this way. bravo!

The fact this man doesn't have 20 million subscribers, is doing a disservice to the 19 million others who aren't subscribers. Appreciate you teaching the world to cook properly chef!

My Friend! I did a quick cost analysis at my local grocery store. It is MORE expensive to buy clarified butter than it is to clarify it yourself. If you have never popped popcorn using clarified butter, you are missing out. it is also a delicious topping for popcorn if you finely grind Kosher salt. That is the closest to "movie theater" popcorn there is. Thank you for sharing this wonderful video.

Find a person who loves you the way chef loves his butter. And his onyo. And his cognac. And his audience. <3<3<3

I used to think I was a good cook. But watching Chef Jean Pierre in his videos is a new education. What I love is how he removes the mystique of not just the classics, but also some of the basics too. I've never made clarified butter before. But now I know how simple it is, that's my next step! Thank you Chef! You're an inspiration and a great teacher.

My wife and I are already good cooks. And we are definitely going to UP OUR GAME with Chef Jean Pierre's instruction - very excited!

Those milk solids are amazing on some toast. Every time I make ghee I save what I skim off and get from the bottom and use it for that.

Chef, I love when you can take your time and not rush the segment. You are an amazing teacher and we love you!

Chef Jean-Pierre, has reignited my love of cooking. I love how simple you have made each episode to follow.

Thank you very much for everything you do for us. I'm retired U.S. Navy and I'm cooking for my family and you are a great teacher. Again thank you

"Bloop bloop bloop!" This is my favorite cooking channel ever. I'm a huge computer nerd so when I say you're a cooking nerd, it means great respect! There's nothing wrong about being a nerd about the things you love and are passionate about.

lets take a moment to really appreciate what our friend does for us. the time he takes to explain what he does and why its done. i am a proud graduate of chef jean pierre. thanks friend.

I've always wondered what the difference between clarified butter and ghee is. Thank you for the explanation.

Hi Jean...I wanted to tell you that I REALLY ENJOY your cooking show....Not only for the cooking but I just love your HUMOR and you are a PLEASURE to watch...THANKS for making me also LAUGH SO MANY TIMES..Bless You ALWAYS❤️

This guy teaches us some pretty easy recipies but at the same time teaches us some great techniques that are really helpful in the kitchen.