Confit potato with aioli and lemon

[@lenaf4368]

Masterpiece! I also noticed that there are no unused leftovers, everything had a purpose. Chapeau!

[@shaitebeka3426]

i never knew you could emulsify garlic confy like that, also that potato crisp and smoked onions technics are really cool!

[@nickdesjardins1239]

I've worked in kitchens for over a decade and I managed to pickup 4 separate techniques and ways to handle product in a 10min video Thank you.

[@youtmanful]

Hi Jules, you forgot to put the ingredients in the description. Thanks for this great video. 👍👌

[@jamesfleming1155]

Omg where did you find a lemon that big wtf man it looks like a football

[@maxsutmuller3243]

I would like to make this recipe, are the ingredients written on something (handy for shopping)?

[@edwardpelling6451]

Another amazing recipe, as always! thanks. Question: what powder do you add to the lemon gel directly after the agar powder? Is it gel-powder? the transcript says giant powder :-)

[@gabbysuss]

YOU ARE AMAZING!!!!!!! Truly a masterchef. Thank you so much for all your knowledge and recipes!!!

[@JulesCookingGlobal]

Thanks a lot Gabrielle!

[@LeoDavies1RS]

How has no one mentioned the giant lemon?

[@interpretationofcookingwit6606]

That is a hugeeeeee lemon

[@scraglor1]

You clearly haven’t grown a lot of lemons at home. I get ones like twice that size lol. It’s sorta annoying

[@sriharshapamu]

Good lord, the techniques taught are freaking brilliant. Wowza. Hats off chef

[@ahmadbbb5987]

I came across your channel by accident and man you're just awesome. Thank you for sharing your knowledge and please keep on doing this.

[@donjay3736]

My date asks me how do you come up with such brilliant dishes … I guess they ll never know ❤️

[@survivor-nc7uu]

Recipe? Ingredients? :)

[@jaajames]

Hope you had a great holiday in Ibiza Jules! I might make a less fancy version of this for my vegan partner! Thanks for showing us great recipes ❤️❤️

[@wokebear7797]

Hi Chef, When you say 140 degree oven, is that fan forced? :) thanks! Love your channel, I’m attempting your Paris Brést this week

[@mustafagebril2371]

Chef please can you reply to me in a comment. the two names of this powder that you have used in the video @ 05:33 to 05:39I don’t get it if possible reply back . Thank you chef

[@sorayakitchen197]

Bravo bravo chef you deserve Michelin star 🌟, awesome receipe.

[@zaraanisha5138]

Looking good BUT After so much hard work, this boiled poteto 💁🏼‍♀️🤦🏻‍♀️

[@clQss]

this is crazy. I love how calmly and straightforward you are explaining what you are doing. just subscribed :)

[@eduardobenitez752]

What I really like in your videos is they are very informative, go to the point. You don't waist time to "entertain" pure info. Thank you.

[@elenax6644]

I made this and it was a nice taste with strong vinegar flavour, but still nice. Only had problems with the potatoe chips and the aioli seperated itself from the oil while in the fridge overnight. Should I have mixed it again?

[@marlanebozzi7002]

1 gram of what powder? The closed captioning said "giant powder," but I doubt that is correct.

[@erickitano4258]

Aïoli from Provence. Unfortunately no fish in this recipe...

[@claritean]

also did a potato ( sous vide) with aioli and pickled onions. well you took it a step further. love it!

[@heavenlymilano]

Is that garlic peeling technique valid only with elephant garlic? Does it work for tiny cloves?

[@SuperMonkeyonmyback]

nice vegetarian dish with enough components to satisfy anyone!

[@brunoabreu10]

What is the powder for the lemon gel added after the agar powder?

[@JulesCookingGlobal]

Hi, find a full ingredient list with the quantities at the bottom of the description

[@brunoabreu10]

@@JulesCookingGlobal I think this one is missing the ingredients section. Awesome channel, btw!

[@rEvodiver]

@@JulesCookingGlobal no list of ingredients in the description

[@azzv.kuskatan]

​@@JulesCookingGlobal no ingredients list 😢

[@LM-te9qj]

@@JulesCookingGlobal Please answer this.

[@SamantaAhamed-c1l]

Hernandez George Gonzalez David Harris Nancy

[@PaterErica]

Allen Steven Thomas Sandra Gonzalez David

[@joriswester5323]

He Jules ik had die crispy potato chips gemaakt alleen dan kapot gedraaid in de Magimix met wat saffraan en dan gewoon gedroogd maar daarna 3 sec gefrituurd of nou je tot uit gebubbeld briljant chipje 😉 probeer maar

[@clasifi1]

Bravo chef! Great work as usual. I remember you once confied potatoes using duck fat instead...

[@maartenkos98]

HI Jules, do you make the aioli without an egg yolk?

[@ethancrossman198]

Miller Eric Gonzalez Patricia Walker Charles

[@alielhoussieny9543]

poo

[@gastroalchemy4499]

Dont think you cam call it confit since the oil is garlic oil rather than potatoe oil.

[@krisnerte8761]

hi jules, where i can find the recipes of this dish?

[@67buzzo]

Any one caught the name of the 2,powders he used?

[@bryanbaldwin151]

Anderson Donald Miller Brenda Martin David

[@alexfmiller4942]

just been chain watching out all of your recipes, you are smashing it hardcore. very impressed and love the creativity and ingenuity in this cooking style. used to michellin star stuff but youre very clever with flavours and technique. merci mon ami, votre nourriture a l'air délicieuse

[@JulesCookingGlobal]

Appreciate it! Means the world Alex. Have a good one 🙌🏼

[@frankbauer5284]

please could you wrote down these recipie ?

[@Kreamcroque]

Love the channel and this idea but i dont know. Ive made it and the aoli is wat too sour with that amount of vinegar/cider vinegar. Also why do you call it lukewarm aoli when place it in the fridge, its just cold runny aoli!

[@JulesCookingGlobal]

You keep it in the fridge for when you need to use it. When serving you need to heat it up. Otherwise the flavor will indeed be a bit strange

[@Marshenanigans]

Hi chef! Amazing recipe. Wanted to ask: at 5:36, you mention the use of gellan powder (1g). Can I substitute this quantity of gellan powder with an equal amount of another stabilizer, such as 1g xanthum gum or 1g more of agar powder? Thank you, you're the best!!

[@emski7772]

What's the 1g in the lemon gel? The transcript says 'giant powder'?!

[@JulesCookingGlobal]

It’s gellan powder

[@griffonwings5177]

Neutral oil?? I work in many kitchens all over the planet but never heard this terminology . Do you mean canola oil??

[@azzv.kuskatan]

Oil without flavours, most vegetable oils but compared to olive oil they are neutral in flavour.

[@juliesuperstar8595]

Hey Jules, zou graag met je in contact komen, kan ik je bellen of mailen?

[@CookandtravelwithDenisa]

Fantastic! Wonderful! You are The Chef 👨‍🍳 👏🏼👏🏼👏🏼👏🏼👏🏼 I hope you won’t mind if I will try it too, as your recipes are exemplary for me😍👏🏼👏🏼👏🏼👏🏼 Thank you so much for sharing your tricks with us 🙏🏼

[@JulesCookingGlobal]

Can’t wait to see your dish, enjoy!

[@CookandtravelwithDenisa]

@@JulesCookingGlobal we loved the results, fantastic dish! 👌🏼👌🏼👌🏼😍

[@danhem100]

Another knock out dish, this one more easily manageable than some others. Would love a 15 course taster menu from you, your food is amazing. Also notice the Japanese knives and watch collection during your videos 👍

[@TheBigLeRemski]

Haven't tried it yet but I admire your creativity, looks delicious.

[@ohohyeahohyeahohyeah]

is this supposed to be eaten cold or warm?

[@renya467]

Original China Rolex😅

[@siciliandonkey8191]

I feel lucky that I found this channel. Thank you so much for sharing your skills

[@TruongNguyen-yy7jm]

Why there's no egg yolk as making aioli, Chef? Or skipping yolks on purposes

[@rocket_powered]

The traditional allioli it's actually just garlic and oil.

[@davidschestenger3366]

Unmistakable beautiful, the dish the presentation and of corse I’m sure how is it taste Obviously you are a very educated cook a Michelin one, but I think is a complicated way Is a beautiful way that perhaps sometimes will try LOVE food Thank you for sharing beauty

[@lupebutterfly9161]

Brilliant, I recently made confit garlic and OMG, just deliciousness even on a slice of baguette. Can someone please tell me what is the small metal blender Chef Jules uses here? I have searched without success. Is that an attachment to a large blender? If so, what brand? Thank you so much

[@reneulbrich9423]

What is the second powder? Iam trying to create this disg, but iam from Germany and didnt unterstand this Word... WHAT IS IT? 😅

[@JulesCookingGlobal]

Gellan powder, like agar powder it’s a binder

[@reneulbrich9423]

@@JulesCookingGlobal Hey thank you :) greeting from Bavaria

[@marcboissin70]

This no waste recipe is so cool !

[@mayerlinprado9974]

Loving this channel so much ❤. Thanks for sharing your knowledge!

[@RH-sp9zd]

hey jules, ziet er super uit. Werk je in een restaurant in Nederland?

[@Sigfried83]

Whats a giant powder?

[@jotoyoutube]

👍🇳🇱from the Netherlands

[@marioterrozano7781]

It does give me a great source of pride to extol the virtue of your great culinary adventure and capacity. You deserve a high number of people to subscribe to your channel.

[@Oculoustuos]

Where did you learn these techniques? How did this interest develop in you? Do you make a living as a chef?

[@servisimin]

Amazing!!! I am going to make this on my next private event! Thank you Jules:)

[@Eniqua123]

Hello :) what kind of powder did you put into the sauce after the agar powder ? Really excited to cook it!!!

[@andrewdyas8239]

Fantastic dish chef..by the i received my moulds from mould brothers. Cheers chef

[@gmanGman12007]

7 min video with like 20 steps of preperation and wealth of knlowledge for the viewer. Bless you for exact measurments and temperatures of Such delicate items, especially the reheating temps are helpful.

[@asoconta5836]

Eso no es allioli, es una salsa con ajo 😢

[@Lex-oz2cn]

Sorry I cant hear it right. What did you use at 5.38? 1 gram......??

[@mikelesley8510]

Amazing video and technique. Really enjoying your channel. I would have just one request. Is there a way you could use less single use plastic?

[@Kurisudess]

We love your cooking channel! Keep crushing it!

[@reshma9233]

Can u do some indian flavoured fine dining pls 🙏🙏🙏🙏

[@JulesCookingGlobal]

Not a big expert on that, but definitely learning about it

[@yazidnaufal9943]

I really laugh after this video, creativity on one dish is absolutely amazing and this is beyond perfect dish, i'll pay for subscribe if its not free

[@fabiansorlury6138]

Amazing

[@bettymarcel1550]

Chef Jules, you're brilliant, can the confit potatoes be made a day before serving

[@ckarcher]

Amazing. Would love to see more of this type of vegetarian dishes

[@BarberofLeon]

Why use garlic and onion peelings instead of wood chips? What does it do for the flavor profile?

[@syebayip-creativedirector247]

I don't understand, you should have millions of subscribers...you are a great chef and you are so generous with your knowledge...you have a very loyal follower here in KL, Malaysia.

[@tavo.B]

Are you professionally trained? Your skills are pretty impressive

[@stevemcguffey148]

Wow... Just wow. So complex for a simple looking dish.

[@irinaross8029]

Roasted vegetables terrine next ,please! Thank you!

[@mariekedezwaan9957]

Heel erg bedankt!

[@daniilselitsev4124]

Great dish, very impressive utilisation of all ingredients. Good job Captain!

[@Loquepasaenelmundo3]

Que rico 😋

[@rupaksthapit5047]

My Garlics never seperate never. what magic is this?

[@bartwesterman202]

Amazing!!!!

[@liekeclaassen9575]

Hey! Ik ben benieuwd naar de ingrediënten :) dan kan ik mijn vrienden imponeren tijdens ons verlate kerstdiner ;)

[@lixu1636]

You are a amazing chef! Have learned a lot from you. Thank you soooo soooo much 🙏🙏

[@JulesCookingGlobal]

You’re to kind, thanks!

[@martinsotto6777]

Just woow. :)

[@P.Gillett]

almost perfect. I adjusted the recipe by adding 22 peppercorns and instead of 'salt to taste' i put the precise amount of 1.73 grams. splendid! good job, chef.

[@krazypn09]

1.73 grams 🤓

[@TruongNguyen-yy7jm]

Could i ask for the reason there's no egg yolk in aioli as typical, chef?

[@billyrussell7789]

1) this was designed to be a vegan dish 2) traditionally aioli (from the mediterranean) doesn’t actually have egg yolk, it’s just olive oil and garlic. in america, it’s most often just garlic flavoured mayo, but things like mustard, egg, vinegar etc are all modern additions

[@TruongNguyen-yy7jm]

@@billyrussell7789 i did think about (1). Anyway, I really appreciate it

[@1flipmo1]

And again a master piece! 😍

[@jasonfallon4968]

Could it be anymore complicated?

[@jennyweijters6793]

Excellent chef 👨‍🍳. You are a Crack 👊👏

[@J9rdy]

Sound dutch? Vet met die ui roke 4:47

[@trixfrox2292]

Che procedimento raffinato. Sono incantata❤

[@AutumnFreeze]

Drooling

[@PodPoduchy]

Art 🫶🏻

[@drmeece84]

Very nice chef. I love the potato flake garnish trick.

[@yoanamiteva7082]

Gosh this is so much time and hard work for something so small 😮

[@victorandrade2574]

What does he say after the "agar powder"?

[@victorandrade2574]

Anyone?