Great content Jules. I'd love to see a video on stocks. Lots of recipes use them and I'd be interested to learn when to make them from scratch, or when to use either storebought containers, dried varieties, etc. I always struggle to find ones here in the Netherlands that reduce nicely in a thickening sauce without becoming way too salty.
@torinotan93872 жыл бұрын
I am learning so much from your channel! Thank you for all the inspiration and tips, my basic stir fry dishes now have better presentation because I’m incorporating the fine dining techniques taught by you. Thank you thank you
@mychaelclarke2292 жыл бұрын
I really appreciate content like this. The little key points and tips given will go a long way. Keep it up 👍🏾
@nepmac2 жыл бұрын
The beetroot creme is amazing! I made the recipe today and it’s such an umami bomb. Thanks and keep up the good work!
@888young2 Жыл бұрын
Thank you! Can’t believe this is free
@davidharbilas41852 жыл бұрын
Great video, chef! I worked with a chef from France who trained under Bernard Loiseau, and he had us do a simple frog leg dish with two purees--garlic and broccoli. His method was a little different but had a similar effect. We also did a zucchini-mint puree with cod that was delicious.
@AlysiasArtStudio2 жыл бұрын
I’m so in love with your channel! I just graduated culinary arts school and can’t wait to explore even more 🥰
@katep15302 жыл бұрын
Great video Jules! I think think this is a great concept for videos in addition to "dishes"...focusing in on the "why" and science behind various techniques. Thankyou!
@sriontimaitra68042 жыл бұрын
Excellent. I look forward to making all four of these! Thank you for your hard work and precise instructions.
@ruckus24392 жыл бұрын
Although the full on dishes are always great and are chock full of great take-away knowledge for general cooking, I must say that videos like this are probably more comprehensive to most. Amazing as always!
@bryancherry24922 жыл бұрын
Loved this video! Keep posting videos like this with tips please!
@ahmederfan19372 жыл бұрын
Very great as usual. Always waiting for you. All the best
@nilankadhananjaya61932 жыл бұрын
Great work chef 👍👍 thank you for your tips
@carljones79922 жыл бұрын
Absolute legend jules. I needed this
@ismailhassan2832 жыл бұрын
Waw you taken me to another dimension i am really appreciate it
@servisimin Жыл бұрын
Thank you Jules, you are the best!!!!!
@JulesCookingGlobal Жыл бұрын
Thanks Didem! Glad you like it
@marcthibodeau2 жыл бұрын
Once again great content and love all the insights
@glexandru12 жыл бұрын
Thanks for all the videos you are posting! Ive learned so much since I am following you. Keep it up!
@perfectplates2 жыл бұрын
Hey man, love your channel. Keep it up!
@kempes72 жыл бұрын
amazing Jules, love your videos
@邓盛友 Жыл бұрын
我是在中国深圳。谢谢您的教学。爱你到永远哈哈
@SherylAddison-xp9ut6 ай бұрын
I love the video. What is the yellow vegetable cream? How would I make a carrot or squash cream. Making the mushroom no and the shallot was excellent. Thank you!
@jays1752 Жыл бұрын
Love the savory creams but would like to see a video on a sweet creams, gels, espumas and foams (if you don't already have one).
@moraxella.catarrhalis2 жыл бұрын
Thank you as always!
@ericmurphy28622 жыл бұрын
Thank you for sharing your knowledge. Your content is very inspiring.
@christophlahl254911 ай бұрын
Perfect skills, amazing. There is one thing you never talked about (as far as I know). How do you re-heat the creams in the bottles? Do you serve them always cold? Or do you serve them right after you blended them?
@zmoclov219 ай бұрын
In his other videos he says he serves then hot and uses his plate warmer to do so.
@lanzrengel2 жыл бұрын
subscribed!! keep it up!!
@TheDavey67Ай бұрын
Good job! Is this served hot, cold or both?
@jaajames2 жыл бұрын
Love simple videos like this Jules! I love to learn the techniques and tip of how to make foundation things like these in order to build a complex full dish. Keep it coming!
@BDTravelFoodVlog2 жыл бұрын
Wowww Great Share dear brother
@patrizialafranca63692 жыл бұрын
Thank you chef 🙏
@Whoogys2 жыл бұрын
😍🔥 Amazing !!
@MsMM3032 жыл бұрын
very good
@riyanehra2 жыл бұрын
Brilliant
@DonnyJ1012 жыл бұрын
Thank you so much for sharing chef. It was a pleasure watching you cook. I wanted to ask about storing chlorophyll cream? Any suggestions for storage to extend the shelf life. Thank you again
@oguzhanskb Жыл бұрын
great tips ❤️❤️❤️
@matrosejackson Жыл бұрын
Thanks for this video! Great job. Where are the last plate from ?
@jasoncattrell30042 жыл бұрын
Brilliant stuff Jules and so very well presented. Can we freeze these creams or does that not work. Thinking of batch cooking. What was that powder by the way? Sounded like Santana powder?
@JulesCookingGlobal2 жыл бұрын
The powder is Xanthan gum powder and you can definitely freeze the creams. Maybe just heat them up while mixing
@greyhound42042 жыл бұрын
Thank you, keep up with the good content.
@jlu9422 жыл бұрын
I really like your content!! Keep up the good work Jules
@JulesCookingGlobal2 жыл бұрын
Thanks a lot!
@jimcortens96832 жыл бұрын
Amazing video, as usual 👊
@Robbertbergmann2 жыл бұрын
Thnks for the top tips !
@carmenminisgallo51122 жыл бұрын
Great 👌
@高振晏2 жыл бұрын
Wonderful
@JulesCookingGlobal2 жыл бұрын
Thanks!
@dkirgjkjdlkfdf2 жыл бұрын
Thank you chef again for the amazing videoo!
@clasifi12 жыл бұрын
Excllent work Jules, (as usual).
@Tergaurav2 жыл бұрын
Can’t wait for 50k subscriber celebration, am sure you will come with something special 😛
@alvisvalencia2 жыл бұрын
Amazing video 🔥🔥
@MinhMinh-ju1mx2 жыл бұрын
Love this content
@cdream44442 жыл бұрын
Chef I have a question. When making the spinach cream you mentioned not to let the cream heat up (I believe this is to maintain a bright green color), but in other videos when you make an herb oil you mentioned to bring the temperature up to I believe you say 61°. Why the discrepancy? Shouldn't and Herb oil not be allowed to heat up to maintain its bright green color? Thank you chef.
@davidtait27582 жыл бұрын
Another amazing video! Keep it up! Would you get better smoother results in a blender rather than a food processor?
@aems1962 жыл бұрын
Thanks Jules. Can you suggest binders, please?
@tamascserba3652 жыл бұрын
Awesome content! Bless you:)
@christinalempesi33722 жыл бұрын
amazing
@pungusattah Жыл бұрын
Can you make these creams in advance and reheat? Specifically the onion and mushroom creams?
@matrosejackson Жыл бұрын
also who made your frying pan ? Thanks !
@samirnietsch55312 жыл бұрын
Can the last cream also be used to colour sweet creams like a green apple cream or is it just usable for saltier creams?
@ChefJoeSasto2 жыл бұрын
You're brave peeling beets without gloves on!
@ญัตติพงศ์อดุลย์ฐานานุศักดิ์11 ай бұрын
What some powder add in the beetroot chef?
@thefoodnetwork63442 жыл бұрын
Good job, and a great video as always my friend!!best regards, and keep up the hard work!Soon you will reach 100k subscribers!!Thumbs up!!
@JulesCookingGlobal2 жыл бұрын
Thanks a lot! Just hit 40 k, so I’m already very grateful
@thefoodnetwork63442 жыл бұрын
@@JulesCookingGlobal i can put a bet with you, that by end of this year you will hit 100k!!Guys lets help Jules to get 100k!!#2022Goals
@ismailhassan2832 жыл бұрын
Did i can use gelatine instead of Xian gum for beet root for same effect?
@trishabajaj14402 жыл бұрын
Hey chef! Love your recipes, can you do more eggfree desserts or plant based desserts if possible? Would love it💗
@Cucumber-red2 жыл бұрын
What is the powder you usedx in the beetroot as a stabilizer? Xantham ?
@jimzwijnenburg13432 жыл бұрын
How the flip does this guy have 56 k subscribers, it should be over a million
@pedrofuentealba89442 жыл бұрын
Ahh tkm 😫😫👍👍❤️❤️
@crimsonfancy2 жыл бұрын
What is the powder / component added to finish the beetroot cream?
@crimsonfancy2 жыл бұрын
Please advise. It sounds like santana powder or sultana powder? Please share the product name. Is this the same powder used in the latest cauliflower video? I would imagine it's a hydrocolloid but still not sure. Will anyone in comments advise?
@oddities38512 жыл бұрын
what was the powder that you added?
@bartwesterman2022 жыл бұрын
Hi chef, de bouillon die je gebruikt, is die al met zout op smaak gebracht of niet?
@JulesCookingGlobal2 жыл бұрын
Nee dit is echt een basis en niet op smaak
@KrkRapAtak2 жыл бұрын
hello chef, where can I find recipes for these creams ??
@JulesCookingGlobal2 жыл бұрын
Uploading them this weekend on my website www.julescooking.com
@eddy48912 жыл бұрын
The downside of using xanthan gum will make the texture slightly gummy, is there any ratio percentage ? Great vids btw
@JulesCookingGlobal2 жыл бұрын
Yeah, that's why I'm using a very small amount. I don't really have a ratio, but it's about a knife tip a time
@eddy48912 жыл бұрын
@@JulesCookingGlobal I see, thanks for the info
@ryansshane2 жыл бұрын
which powder did you use to bind the beetroot cream?
@dezireEpromod2 жыл бұрын
Xanthan gum en.wikipedia.org/wiki/Xanthan_gum
@stepdate Жыл бұрын
A Word about how to store your creams would be nice.
@carljones79922 жыл бұрын
Whats make of that powder you used specifically. Can you spell it please Jules much appreciated
@collinvickers23452 жыл бұрын
Does anyone know an alternative name for "santana powder"? I can't seem to find anything about it.
@JulesCookingGlobal2 жыл бұрын
It’s called “Xantana Gum” otherwise “unique binder” also works great
@collinvickers23452 жыл бұрын
@@JulesCookingGlobal Thanks Jules. Xanthan gum in English. :)
@Ionut747 Жыл бұрын
❤
@gun612 жыл бұрын
It looks like putting the ice on vegetables (green ones) do not help at all to prevent it from changing color, this information come from a chimist who loves to cook as well, can you please confirm it?
@JulesCookingGlobal2 жыл бұрын
I always notice that when I don't cool it down as soon as possible the color will chance and it will have affect on the flavor. It happend a couple of times to me, so I don't really believe that's true, but that's just my opinion
@tolikp2 жыл бұрын
So, umm... What's the orange cream from the thumbnail?
@JustaFatBoi2 жыл бұрын
*Stops at first step and have caramelised onions for dinner instead.
@gilbertovanmeel13212 жыл бұрын
Love your recipes, but after seeing a couple of them I remained with some questions: You hardly use any herbs, especially pepper, why is this?
@JulesCookingGlobal2 жыл бұрын
Thanks! I do use a lot of herbs, but it’s mostly in the broths and sauces I use for the recipes
@c0rnfl4k3z2 жыл бұрын
How to make the ultimate vegetable cream: thermomix
@jackduk2 жыл бұрын
Liking this approach, certainly a step up from the usual "how to chop garlic" by some other content creators! I'd like to see more dishes that are an actual meal, rather than a desert or canape etc. Something to wow the wife with, that doesn't take days of preparation.
@akch84562 жыл бұрын
why did he put the salt under the beetroots
@jasonkennedy7257 Жыл бұрын
Why chicken stock for mushroom cream? Why not mushroom stock? This stays in sequence with your video.