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. :)

Coming back to this one. Chef JP's channel is like my culinary reference book!

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

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!

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

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

More emotionally supportive butter 😳

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.

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!

"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.

We all would love a ninety minute story telling, while you clarify your butter!

you are without a doubt the best Chef on YouTube by a far stretch. God bless you and may you make a million more videos.

Yeah, I made butter, Thanks for sharing this! 👍

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

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.

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

I had a British Chef teaching me. He served in the Foreign Legion as Chef. He loves butter. Butter makes it better. Butter and bourbon. He told us of group of people he cooked for that didn't like fresh butter. They liked rancid butter. It was part of their culture. So he would go to the Quartermaster and request the oldest butter they had available. I guess they worked together on it and started requesting old butter from different sections. That group really appreciated the effort. I love listening to chefs. They always have some interesting stories.

I have been cooking most of my life, but since I have started looking at this channel I have improved my skills a lot, and especially enjoying myself so much more! Thanks Chef Jean-Pierre!