Chef when you say flour what flour is that exactly?! 00,AP,Bread flour!
@sangeetagala728016 сағат бұрын
Recipe pls
@AishaAli-d4wКүн бұрын
The song gave a madagascar feeling. Because captain dubois sang that song😊😅
@stangoeijenbier9710Күн бұрын
Super wat je maakt! Perfecte inspiratie om de fine dining wereld te ontdekken. Ik zag op je website dat de kleine Hometone blender die je gebruikt op Amazon niet meer leverbaar was en voorlopig ook niet komt (denk ik). Ik was er wel in geïnteresseerd namelijk! Misschien kan je een andere link gebruiken en krijg je alsnog jou verdiende aandeel als iemand hem via jou link koopt zoals ik wilde doen ;).
@JulesCookingGlobal15 сағат бұрын
Dankjewel! Super tof om te horen! Ik heb zelf toevallig ook een nieuwe besteld aangezien hij inderdaad niet meer terugkomt. Nog niet binnen, maar ziet er goed uit en nu in de aanbieding met black friday. Dit is de link: amzn.to/3ASTx5F Fijn weekend!
@justinenigma78762 күн бұрын
Do you just add the sugar and honey to the pan without water.
@j.badinter9882 күн бұрын
I like your recipes, however very often you suggested to make a gel or a sauce made from a large quantity of ingredients and then you use a few drops of it. Why don't you sacle deown the recipe to what is needed? Thank you
@sherrirowan50493 күн бұрын
A delicious work of art. So glad I found your channel ❤
@pedrocraftjoga10433 күн бұрын
Would this sauce be a good match with octopus?
@lotfibouhedjeur3 күн бұрын
Tartalat 😂
@PeterHughes-up6oy4 күн бұрын
I have recently discovered your channel! Love your work chef. Hope you made a complete recovery and congratulations on your baby! 👏🏽
@saritamarwaha14654 күн бұрын
What kind of flour; plain (all purpose) or self raising?
@mariasawh3975 күн бұрын
Beautiful. Where do you buy your plates ?
@durarara9116 күн бұрын
Looks and sounds absolutely great
@jackhusbands84626 күн бұрын
Jules, please make an Oyster espuma/chantilly. 🙏
@fernandoaraujo55798 күн бұрын
Chicken stock, the oil used to cook chicken thighs?
@AimaNideot8 күн бұрын
He's back! The best chef on KZbin! Beautiful dish
@OnnoWestra8 күн бұрын
Absolutely amazing 🔥
@nicksutcliffe93508 күн бұрын
A constant inspiration
@y4nn1s958 күн бұрын
One question: Ponzu for me is a citrus/soy vinagrette and not a withe powder... do i miss something?
@mitra.recipes8 күн бұрын
Absolutely delicious recipe 🤤🤤Thanks for sharing 💗 Like156
@JOY432879 күн бұрын
Christmas special would be fantastic! I can't help but be intrigued have you ever considered cooking fine cuisine of Indonesia, Japan, DRC, South Africa, New Zealand or Australian heritage? What would be your best interpretation of fine cuisine for those location?
@cinthialorenacapli41259 күн бұрын
Hi Jules!!!! I have been watching your recipe of cured egg yolks; the recipe calls for mushrooms powder…Can i make it without it? Thanks!!!
@PaulHasbargen8 күн бұрын
Yes you can
@cinthialorenacapli41258 күн бұрын
@@PaulHasbargen thanks ;)
@ahmederfan19379 күн бұрын
Hello Jules. It's been a long time
@sooivandeurzen95769 күн бұрын
how many servings is this recipe?
@mattia_carciola9 күн бұрын
Honestly, a mix of dried and undried shells would look even more realistic, sometimes mussels are a bit bubbly!
@Irena-x9i9 күн бұрын
So fantastic and creative!!! Thank you so much for such a delicious beauty ❤❤❤
@petersieben85609 күн бұрын
thank you chef
@inbarstrogo9 күн бұрын
Xmas is coming, last year you have made xmas specials! we want to see more of that. also Pulpo will be amazing. love the dish just another amazing creation
@PaulHasbargen5 күн бұрын
@@inbarstrogo yes or one of those one ingredient recipes please @julescooking
@PaulHasbargen9 күн бұрын
Another Jules banger, Bravo! I think this dish would work with yeast either dried or instead of the coconut milk
@jimmullen99129 күн бұрын
Gonna break the bank using all of that duck fat
@TheRobsurfer9 күн бұрын
What would be a good alternative for the banana?
@sultanadacosta59 күн бұрын
Made in heaven ❤❤❤
@renaudgass314610 күн бұрын
Stop using creame all the time
@o0TraceuR0o11 күн бұрын
brown dust 2 .exe when?
@sink740911 күн бұрын
Now...i had to rehear "pigeon" 4 times to actually believe he said pigeon
@jasminecollins89711 күн бұрын
Did you not know that pigeons are bred for food? It's usually called squab. They're one of the first animals we domesticated for that purpose, and they're still very commonly kept as meat animals around the world. That's why there are pigeons living in human cities all around the world, because people brought them everywhere they went. They carried messages, too, but most were primarily bred for food. The only reason they've gotten less popular as edible livestock over the last hundred years or so in places like the US is because it's cheaper and easier to produce more meat for grocery stores with chickens. They used to be a poor man's meat, because you could raise pigeons at home in a lot less space than you'd need for chickens, but they've shifted to being seen as a fancy meat because it's become more of a specialty item. Same thing has happened with quail.
@grigoriossotos671611 күн бұрын
Pineapple gel please
@joannadurlatka652311 күн бұрын
What type of gelatine leaves do you used? Platinum, gold, silver or bronze?
@b4m1as11 күн бұрын
Very creative and high end coocikg. I really enjoy watching your videos. I have a question though, what are you doing with the rest of the food?
@TheFrev11 күн бұрын
If you are looking at the comments to decide if you should make these or not; the answer is yes! These tasted great. My first experience with the almond praline and I love it. Not the biggest fan of brittle so I came in thinking I wouldn't like it.
@davideo545112 күн бұрын
Ik ruik nederlands
@zoltanfoldes332612 күн бұрын
So seeing this video from you for the first time, at first I just thought it's a funny/joke video (baking celeriac in the dough) about a vegan dish but damn, how empressive and sophisticated this dish is! Such a creative dish, well done!
@김승훈-c7p12 күн бұрын
Similar recipe of making brandy snap
@AthyiaBegum-bn1dz12 күн бұрын
Very Very nice
@JulesCookingGlobal12 күн бұрын
Find a written recipe on my website www.julescooking.com 👌🏼