How to make the ultimate vegetable cream | All tips & tricks + 4 recipes

[@tijmendr1]

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.

[@torinotan9387]

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

[@mychaelclarke229]

I really appreciate content like this. The little key points and tips given will go a long way. Keep it up 👍🏾

[@nepmac]

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]

Thank you! Can’t believe this is free

[@davidharbilas4185]

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.

[@AlysiasArtStudio]

I’m so in love with your channel! I just graduated culinary arts school and can’t wait to explore even more 🥰

[@katep1530]

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!

[@sriontimaitra6804]

Excellent. I look forward to making all four of these! Thank you for your hard work and precise instructions.

[@ruckus2439]

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!

[@bryancherry2492]

Loved this video! Keep posting videos like this with tips please!

[@ahmederfan1937]

Very great as usual. Always waiting for you. All the best

[@nilankadhananjaya6193]

Great work chef 👍👍 thank you for your tips

[@carljones7992]

Absolute legend jules. I needed this

[@ismailhassan283]

Waw you taken me to another dimension i am really appreciate it

[@servisimin]

Thank you Jules, you are the best!!!!!

[@JulesCookingGlobal]

Thanks Didem! Glad you like it

[@marcthibodeau]

Once again great content and love all the insights

[@glexandru1]

Thanks for all the videos you are posting! Ive learned so much since I am following you. Keep it up!

[@perfectplates]

Hey man, love your channel. Keep it up!

[@kempes7]

amazing Jules, love your videos

[@邓盛友]

我是在中国深圳。谢谢您的教学。爱你到永远哈哈

[@SherylAddison-xp9ut]

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]

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.catarrhalis]

Thank you as always!

[@ericmurphy2862]

Thank you for sharing your knowledge. Your content is very inspiring.

[@christophlahl2549]

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?

[@zmoclov21]

In his other videos he says he serves then hot and uses his plate warmer to do so.

[@lanzrengel]

subscribed!! keep it up!!

[@TheDavey67]

Good job! Is this served hot, cold or both?

[@jaajames]

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!

[@BDTravelFoodVlog]

Wowww Great Share dear brother

[@patrizialafranca6369]

Thank you chef 🙏

[@Whoogys]

😍🔥 Amazing !!

[@MsMM303]

very good

[@riyanehra]

Brilliant

[@DonnyJ101]

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]

great tips ❤️❤️❤️

[@matrosejackson]

Thanks for this video! Great job. Where are the last plate from ?

[@jasoncattrell3004]

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?

[@JulesCookingGlobal]

The powder is Xanthan gum powder and you can definitely freeze the creams. Maybe just heat them up while mixing

[@greyhound4204]

Thank you, keep up with the good content.

[@jlu942]

I really like your content!! Keep up the good work Jules

[@JulesCookingGlobal]

Thanks a lot!

[@jimcortens9683]

Amazing video, as usual 👊

[@Robbertbergmann]

Thnks for the top tips !

[@carmenminisgallo5112]

Great 👌

[@高振晏]

Wonderful

[@JulesCookingGlobal]

Thanks!

[@dkirgjkjdlkfdf]

Thank you chef again for the amazing videoo!

[@clasifi1]

Excllent work Jules, (as usual).

[@Tergaurav]

Can’t wait for 50k subscriber celebration, am sure you will come with something special 😛

[@alvisvalencia]

Amazing video 🔥🔥

[@MinhMinh-ju1mx]

Love this content

[@cdream4444]

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.

[@davidtait2758]

Another amazing video! Keep it up! Would you get better smoother results in a blender rather than a food processor?

[@aems196]

Thanks Jules. Can you suggest binders, please?

[@tamascserba365]

Awesome content! Bless you:)

[@christinalempesi3372]

amazing

[@pungusattah]

Can you make these creams in advance and reheat? Specifically the onion and mushroom creams?

[@matrosejackson]

also who made your frying pan ? Thanks !

[@samirnietsch5531]

Can the last cream also be used to colour sweet creams like a green apple cream or is it just usable for saltier creams?

[@ChefJoeSasto]

You're brave peeling beets without gloves on!

[@ญัตติพงศ์อดุลย์ฐานานุศักดิ์]

What some powder add in the beetroot chef?

[@thefoodnetwork6344]

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!!

[@JulesCookingGlobal]

Thanks a lot! Just hit 40 k, so I’m already very grateful

[@thefoodnetwork6344]

@@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

[@ismailhassan283]

Did i can use gelatine instead of Xian gum for beet root for same effect?

[@trishabajaj1440]

Hey chef! Love your recipes, can you do more eggfree desserts or plant based desserts if possible? Would love it💗

[@Cucumber-red]

What is the powder you usedx in the beetroot as a stabilizer? Xantham ?

[@jimzwijnenburg1343]

How the flip does this guy have 56 k subscribers, it should be over a million

[@pedrofuentealba8944]

Ahh tkm 😫😫👍👍❤️❤️

[@crimsonfancy]

What is the powder / component added to finish the beetroot cream?

[@crimsonfancy]

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?

[@oddities3851]

what was the powder that you added?

[@bartwesterman202]

Hi chef, de bouillon die je gebruikt, is die al met zout op smaak gebracht of niet?

[@JulesCookingGlobal]

Nee dit is echt een basis en niet op smaak

[@KrkRapAtak]

hello chef, where can I find recipes for these creams ??

[@JulesCookingGlobal]

Uploading them this weekend on my website www.julescooking.com

[@eddy4891]

The downside of using xanthan gum will make the texture slightly gummy, is there any ratio percentage ? Great vids btw

[@JulesCookingGlobal]

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

[@eddy4891]

@@JulesCookingGlobal I see, thanks for the info

[@ryansshane]

which powder did you use to bind the beetroot cream?

[@dezireEpromod]

Xanthan gum en.wikipedia.org/wiki/Xanthan_gum

[@stepdate]

A Word about how to store your creams would be nice.

[@carljones7992]

Whats make of that powder you used specifically. Can you spell it please Jules much appreciated

[@collinvickers2345]

Does anyone know an alternative name for "santana powder"? I can't seem to find anything about it.

[@JulesCookingGlobal]

It’s called “Xantana Gum” otherwise “unique binder” also works great

[@collinvickers2345]

@@JulesCookingGlobal Thanks Jules. Xanthan gum in English. :)

[@Ionut747]

❤

[@gun61]

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?

[@JulesCookingGlobal]

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

[@tolikp]

So, umm... What's the orange cream from the thumbnail?

[@JustaFatBoi]

*Stops at first step and have caramelised onions for dinner instead.

[@gilbertovanmeel1321]

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?

[@JulesCookingGlobal]

Thanks! I do use a lot of herbs, but it’s mostly in the broths and sauces I use for the recipes

[@c0rnfl4k3z]

How to make the ultimate vegetable cream: thermomix

[@jackduk]

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.

[@akch8456]

why did he put the salt under the beetroots

[@jasonkennedy7257]

Why chicken stock for mushroom cream? Why not mushroom stock? This stays in sequence with your video.

[@yevaliu6684]

Flavour