Click here for the recipes.
I really enjoy the cooking video with Jack, very easy to understand and professional.
Has anyone have a recipe for sweet & sour beef borscht
Fabulous recipes! Great presentation! It would be very helpful if Jack could say whether the food can be frozen or made ahead and how to reheat it.
very nice keep making more!!
Oven Temperature Great watching this class. Validated all of the methods I learned over 45 years of cooking. In the future, mentioning the oven temperature you are using would be helpful. Keep the classes coming!!
love it I love this, it's my fifth time watching it, I really just want to take the food right out of the screen! It looks so good
To Judging People I love how he cooks like a regular person would. Especially when you're just starting out. I love how he uses aluminum pan and whatnot. He's a very good cook.
Toda Raba Nice job Jack. Great recipes!
thank u so much jack, i really enjoyed these recipes , i shall try them soon, regards from london
potato starch is there an alternative to potato starch?
can I freeze the coconut chicken and at what point.
thank you Ioved all the recipes
Great Job! Loved all the delicious Pesach and anytime meals you prepared, Jack! Your presentation and attention to clean cooking was excellent...you can cook for my family and myself anytime....come on down to FLA! Thanks again...you are a great chef...All the best,
aluminum Aluminum is not a metal that i, personally, want in my food. I think it is a very unsafe thing to bake with based on recent research. I am very surprised to see a professional chef using a throw-away aluminum tray for salmon. Pyrex would be a much healthier choice, from what i have read in recent and not-so-recent studies.
Aluminum pans & Salmon
What a nourishing Chef. The recipes were au naturael...natural tomatoe sauce, and all those simple techniques for peeling and chopping--even safety techniques for curling the fingers, and yes, always keep the hands, boards and counters clean--reminded me of my dear Mom's teachings.
However, I was surprised to see the Chef using simple aluminum pans for everything. Now we all know that salmon will stick to aluminum pans, along with the other foods. Did the Chef use a spray- on for the aluminum pan to keep the salmon from sticking?
Also, the timing for the chicken breasts seemed too short--I can't imagine chicken breasts being completely done under 20 minutes(?)/
I really enjoyed this class...Thanks for the many little tips that make big differences, even for a veteran cook like myself: the way you peel the onion, the pineapple etc. The peeling of tomatoes etc...Please keep these classes with Jack Silverstein coming often!
I also liked your kitchen set up VERY MUCH!
I noticed that you have two whole separate ranges with counter and sink on either side.
Could I ask you the name brand of those great looking stoves?
From the pt of view of Kashrut , Is it OK to have a meat stove right next to a milk one?
Yashar Koach!
THANKS, RIVKA OZERSKY
Inspirational ...
It was great to make Jack's acquaintance. I'll have the recepes in mind for the approaching pesach. The link came up when I looked through this week's missive from ChabaDenmark. Chag sameach!
Ellen Miriam Pedersen
Valby
Denmark
what degree? it was excellent but i need to know when the oven is hot what is the degree? thank you
It says the degrees in the written recipe under the video
I am impressed by the ingredients and their combinations, tropical. I am from Philippines, non- Jew but following the Jewish faith and pracitces, including kosher food.
The Simple Kitchen Thank you for a great cooking adventure. Very well explained and demonstrated.
Jack, your classes are amazing. Thank you so much for making these videos!