How to make a langoustine bisque, sauce, reduction and oil

[@mitchstark9903]

I'm so pumped about you becoming a full time content creator, honestly the prettiest food on youtube

[@JulesCookingGlobal]

Thanks Mitch! Really appreciate it

[@Mo_Ketchups]

This guy is FANTASTIC to have on this platform! No crap ingredient or labor shortcuts (i.e., no tapout words like “easy,” “simple,” “vegan,” or “healthy.”)-all top-tier pro stylings! 😅👌

[@naiadbaksh3996]

You’re quickly becoming my favourite food youtuber! No one is doing haute cuisine tutorials like you. Keep up the amazing work.

[@JulesCookingGlobal]

Thanks a lot Naiad! Appreciate it

[@kingk2405]

The bisque is my favorite soup . In France I used to make it because you need to go to a really upmarket restaurant to get the proper one ...just with 300 ml of Brandy in it will put a bowl of it in a restaurant for at least 15$ . NB : When having some bisque it is also good to have some croutons basted in lobster / langoustine butter and slightly brushed with garlic then a little dash of crème fraîche on top of it ! Best soup ever .

[@donjay3736]

Simply the best food channel ever

[@JulesCookingGlobal]

Thanks! Really appreciate it

[@raheemuddin3151]

Brilliant chef! Really pleased and grateful to know you doing youtube for full time mate! We have lot to learn from you

[@JulesCookingGlobal]

Thanks! Means a lot

[@medisazahedi9347]

one of my favorite content creators on KZbin! you're awesome

[@JulesCookingGlobal]

Thanks a lot! Really appreciate it

[@gonzaloalegre7062]

Wow chef an amazing dish!!! Very beautiful and pleasant to see.

[@JulesCookingGlobal]

Thanks a lot Gonzalo!

[@seferinorino6951]

Your creations are spectacular

[@JulesCookingGlobal]

Thank you!

[@RoxannaDiaz-z6k]

I love your style and detailed recipes, they are a work of art! How about "Tournedos Rossini"?

[@adamshaw1986as]

Excellent content Chef.👌

[@JulesCookingGlobal]

Thanks! Appreciate it

[@lixu1636]

Thank you for sharing your recipe and work chef! 🙏👍👍👍

[@JulesCookingGlobal]

Glad you liked it! Thanks

[@danhem100]

Wow wow wow….I can’t wait to try this. Amazing insights into fine dining. What a show for all home, self proclaimed chefs.

[@MagneticPool24]

Truly amazing food. Best I've seen on KZbin.

[@tobiasboberg524]

I would love to have some additional information on how to store the leftovers, for exemple the shelflife for the oil in a fridge etc. Keep up the awsome job!!!

[@leodiano5525]

I'm learning a lot from you. Thank you very much!

[@JulesCookingGlobal]

Thank you Leo!

[@augustobrk4528]

Sheeeesh!! High level!

[@JulesCookingGlobal]

Thanks!

[@darickgetachew8568]

It's Fine dining. Fantastic work keep up bro. Tnx

[@longlao8921]

super nice video!! thanks for sharing🎉

[@MelanieJermeleWhite]

This is amazing. Imagine turning the reduction into a pasta sauce. Praying I get to do this. Although, Langoustine are impractical where I live, so I will have to go for lobster or shrimp.

[@sacoto98]

You get amazing flavour just by doing it with regular shrimp. Don't underestimate the less expensive seafood.

[@foodthyme2961]

Thank You Jules!

[@chendong800]

Thank you for sharing. 👍👍👍👍👍

[@JulesCookingGlobal]

Appreciate it!

[@ckkagu3995]

Thank you for adding the explanations!!! Can you also add how many people this/your next dishes serve/s?

[@JulesCookingGlobal]

I think the oil is enough for 100 people and the sauce & reduction for around 30. But obviously this depends on the amount of sauce you give

[@ckkagu3995]

@@JulesCookingGlobal thank you

[@pd991]

Outstanding many thanks for sharing

[@JulesCookingGlobal]

Glad you like it!

[@AlfredoMinetti]

Spectacular, thank you! 👏👏👏👏👏👏👏

[@ANKAPANNAKOTKAKitchenandfamily]

Nice! I do like this also and it tha taste amazing ❤

[@arthurlegoat6120]

great as always !

[@thefoodpipers7812]

Awesome 👏

[@JulesCookingGlobal]

Thank you!

[@salaiphoungzoe4919]

Thank you very much 🙏🏻

[@JulesCookingGlobal]

Glad you like it!

[@denniscopp2032]

Hey man love the content, can i churn the shells etc in a blender on slow

[@abdrrazakk]

best chef

[@dimitrijemladenovic2334]

Amazing

[@JulesCookingGlobal]

Thank you Dimitrije!

[@gerardmagill5632]

Brilliants Jules 👏

[@jaajames]

How did you manage to get so many langoustine shells? This looks amazing by the way and I'm sure it tastes amazing too! I'm going to see if I can scale down the recipe and make some for myself

[@JulesCookingGlobal]

Thanks! I always keep my spare in the freezer or buy them frozen at the shop

[@franksinatta6440]

*laughs in swedish*

[@FilmerVicz]

Thank you chef

[@الغربةفيالمانيا-ب8س]

Seher lecker 😋 aber viel Arbeit 👍🏻👏🏻👍🏻

[@JulesCookingGlobal]

But sure worth it

[@SundarandMomFusionKitchen]

Impressive chef nice

[@wizardhyeong]

can I do this with shrimp? would it be a lot different? Really appreciate your content chef!

[@JulesCookingGlobal]

You definitely can. There is so much flavor in shrimp heads. Have a good one!

[@matansh16]

Another perfection by you. Just one question. The oil part. What protein can i use instead of Langston.. (i eat kosher) cuz this is amazing idea.

[@JulesCookingGlobal]

Anything you like, a spice, herb, works for so many things! Really delicious

[@NoName-xg3op]

Niet normaal man. Heel lekker!

[@clasifi1]

Excellent work !.... I have a bunch of questions... With this technic, i could also use the langoustine flavoured oil, with vinegar, egg white, etc...and basically have a langoustine flavoured mayonnaise right ? I have to admit, it's the first time i'm seeing a bisque made that way, (i.e. turning the langoustine heads into a paste)... Is it simply extract the maximum flavors as possible ?) ... @1:24 you say that it's very important to vaporize all the liquid, but why ? does this intensify the flavour or is it to avoid skimming impurities from the bisque ? Thanks.

[@c0rnfl4k3z]

because you want to bake the langoustines, not cook it. So first reduce all the liquid so the temp will rise above 100c. Then it will bake to get more flavour. Without the baking/roasting you get a dull flavour.

[@clasifi1]

@@c0rnfl4k3z Aaah !.. Thanks Toro!

[@JulesCookingGlobal]

Yes you turn the langoustine in a paste just to extract more flavor. The importance of vaporizing the liquid is that otherwise you’ll be left with an very intense ammonia flavor and smell, if all the liquid is vaporized your sure that this is not going to happen. Baking for flavor is also important, but not the main reason

[@clasifi1]

@@JulesCookingGlobal Ammonia flavor ? Oh ok...Thanks. I'll keep that in mind, i'll try this method this week.

[@petershim9512]

can this technique used for lobsters also??

[@JulesCookingGlobal]

Definitely! Works great as well

[@petershim9512]

@@JulesCookingGlobal thanks chef!!

[@bartwesterman202]

Geweldige video alweer, leer meer van jou dan van mijn school 😅

[@JulesCookingGlobal]

Haha thanks Bart! School is heel belangrijk, maar echt koken leer je in de praktijk

[@gudrungarzon7083]

Where do you get all these langoustine heads????

[@LuckyM83]

Your recipe are top notch , I only don't understand why use star anise and coriander seeds with a delicate ingredient like langustine. Would be better keep it without strong spices?

[@clasifi1]

I have another question, what if i want to use this bisque base and make a consommé (or a cleared broth) out of it ? Would you simply use a coffee filter or a towel in a sieve and leave it in the fridge all night or would you clarify it with a raft ? (egg white , vegetables )

[@JulesCookingGlobal]

Simply using a clean towel should be enough. Good luck!

[@nordermhouse9623]

How do I make the paste if I don't have kitchenaid mixer ? T_T

[@coenoosterhuis2621]

For the glace and sauce you are using the bisque, is this the bisque that is already reduced for 50%? (One step before). So for example, the glace is eventually 20% of the already 50% reduced bisque?

[@JulesCookingGlobal]

Exactly Coen, you reduce it quite well but it becomes so flavorful

[@coenoosterhuis2621]

Thx again for answering. The fact that you answer questions in the comments makes your channel even better 😄

[@gauravgill2482]

Commendable

[@nicolaerotari1902]

I can't take my eyes off the pan, can you put a link where you bought it? thanks!

[@JulesCookingGlobal]

Yeah it's a beauty! It's from Scanpan

[@guillermoneumann9947]

Please can you write the ingredients I don’t understand what is the first vegetable and what part of the langoustine do you use

[@meeslensink9670]

Kan je een video maken van hoe een zuurdesem brood maakt?

[@JulesCookingGlobal]

Ben ik toevallig mee bezig, wordt een hele toffe

[@aliaksandrasaywell3826]

It is not really clear are langustines fresh or cooked?

[@yj2822263]

textbook demonstration, any dish would get enhanced by flavor with this golden liquid. No wonder cause it takes so much effort to make. What would be the disadvantage to not to peel the veges for the stock ?

[@JulesCookingGlobal]

I never want to take the risk of any dirt ending up in my sauce, but if you wash them really properly you don’t have to peel them. Enjoy!

[@simonjohansen1334]

how many litre of bisque do you get out of this recipe?

[@lukeg.4173]

Thats so crazy. Sidequestion, where does a normal dude get 3kg of langustine heads? Its 0:00am but im feeling like starting the kitchen after I saw you 😅

[@stevefowler3398]

OR, red bell pepper powder...?

[@Innovate22]

Bro used more pots and pans for a starter than most people use in a year.

[@fernandatoledo1603]

👏🏻👏🏻👏🏻👏🏻

[@JulesCookingGlobal]

Thanks!

[@Lxckley]

Where’s the fruit and veg picture from on the wall

[@JulesCookingGlobal]

Bought it years ago in a local shop in Haarlem. Unfortunately the shop it out of business

[@itsmederek1]

One small thing, it is not smoked bell pepper powder it is called smoked paprika in English. I understand it is confusing because in Dutch the word paprika often is used to describe fresh bell peppers as well as paprika powder but eventhough both are the species paprika the one the powder is made with is not a bell pepper and that is why it is called paprika in English. You cooking is so beautiful, have you worked at Michelin star restaurants?

[@Submersed24]

So many recipes use onions in lobster bisque, but I had it once at this fancy resteraunt and I could clearly tast leek and that's when I realize bisque should always use leek not onion

[@tedstrauss999]

If anyone has a spare 5 kg of langoustine heads and shells laying around I'd like to borrow them.

[@ew2098]

Chicken coq au vin I want to see next

[@potionmaster1012]

I feel like you need a serving size recipe. Cuz your recipes are for like whole restaurants. I just wanna cook for my family but imma have 3 day worth of bisque with this

[@jarodsmith9042]

that pan is emaculate @3:31

[@wideeyedraven15]

Just FYI, bake is not the verb you want here. Cook, fry, sauté or perhaps loosely roast but def not bake.

[@reddoor6114]

Really it would make sense to just blend up all the langoustine you are going to need for the whole thing. Not blend some langoustine and then ten minutes later you have to blend some more....it's just a waste of time

[@JulesCookingGlobal]

Well that much langoustine doesn't fit in the machine and I always separate the recipe to keep it clear and organized. But obviously you can indeed mix everything at once

[@holden1483]

i doubt jules didnt think about this

[@ANKAPANNAKOTKAKitchenandfamily]

Nice! I do like this also and it tha taste amazing ❤

[@ferhad15]

Amazing

[@JulesCookingGlobal]

Thank you!