Best quail dish ever! How to debone a whole quail and make a roulade or ballotine

[@bartosznowak7842]

The new format, when you are not only voicing-over but speaking live is really great! I'm big fan of your content! Greetings from Poland ;)

[@twurtle5908]

Absolutely, also I thought mentioning portion sizes at the end was very useful.

[@dyaco8464]

This channel is UNDERRATED

[@chit9601]

looks amazing, turning such a delicate bird into such an amazing dish. Great stuff chef, have a nice day!

[@MrMooshroom]

So clean in the kitchen, there is nothing superfluous in the frame, colossal hard work

[@lipat97]

Really love the new format. Explaining the variations and subsitutes is a great addition and adds another level of practicality to your videos

[@tudoropris2067]

This recipe is........utterly brilliant

[@chefs_ink]

An amazing dish like so many you published already. I am very happy that I found your channel. Keep going.

[@liamfish6076]

Amazing as always. I'd like to see you explaining edible flowers. Flavours and growing times etc. It's certainly something I lack in my knowledge.

[@vladbibea5676]

I would love to see something like that!

[@armaestro5496]

I am proud to be one of your biggest ever fans here. What a fantastic choice of quail recipes and beautiful dishes.. Bravo chef and love to see more from you..keep alive and cooking💪🏻💪🏻💪🏻 Staysafe and may God always bless you

[@wiliamperezrodriguez7590]

Awesome tips and every step. Great dish!!! Thank you Master!

[@karankanhai1846]

Beautiful video! Would you advise about the trimmings you mention please? First, you use the trimmings to make a farce, and second you roast the trimmings later in the video. Do you use boneless trimmings for the farce and roast the remaining bones after?

[@Toermalijn1]

The flavors splash off the screen 😋

[@n33cho]

Well that looks utterly delicious, Jules. You've taken your content to the next level. It's so good to see what you've become. The skill and execution of this dish is of the highest level!! Amazing work!!

[@JulesCookingGlobal]

Thanks Nick! You’re to kind 🙌🏼

[@BadFluffy]

Great technique! It's just beautiful to see how precisely you work.

[@jasoncattrell3004]

This is a weekend prep for me and that will be a fabulous weekend!

[@JulesCookingGlobal]

Hope you like it! Enjoy

[@jasoncattrell3004]

@@JulesCookingGlobal We have a young Ukrainian mother and her very lively 3 year old boy living with us right now so everything is a challenge but also a lot of fun. |So if not this weekend then definitely next weekend. Is there somewhere that we can post the results of our efforts for us all to enjoy, and then applaud our efforts and laugh at our failure's?

[@abookmaker6344]

Very good channel: excellent communicator and chef.

[@Danjin22]

amazing as always jules

[@lallucas2396]

Awsome channel brother !

[@JulesCookingGlobal]

Thanks a lot man!

[@SpenkoG]

Hello, I am very happy with your videos. I like that you explain the whole process. I wish you more good videos and lots of followers.👍

[@newacc4424]

Great work! I would really like to see you do another classic: the french omelette

[@diegobermeo1765]

I would love to see a risotto. Big fan of your content! It’s a different advance course for chefs. Thank you

[@sammybran9000]

High level as always chef...greeting from Morocco

[@MarcoJMorana]

Will give it a try. Awsome as always.

[@krisztinanagy5028]

Another amazing dish! The new format is algo so great! Thank you for your great job!

[@JulesCookingGlobal]

Means the world! Thanks a lot

[@jsh1987]

always great! I'm a big fan of you. thank you for the Video. hope one day I really want to watch your style of Korean food. 🥺

[@timetravellist1930]

You're ready to compete at Top Chef

[@ismailhassan283]

This is not a video this is a imaginary journey to food planet 🌏 Thanks and inspiring

[@Meesie_2105]

are you going to make a cookbook by any chance? would 100% buy it

[@julienrugbeer6327]

Amazing work chef 👏

[@barbzinciong9426]

quail egss really good😍

[@franciscolabarere1097]

it's similar to the chicken dish right? also I'd really love if you could give me some advice on wich type of book should i get to learn all the basics and advanced theory and techines of fine dining!

[@jagadeeshsavan]

Beautiful

[@GothicPotato2]

Looks amazing! Link to the ceramic egg you're using? Checked in your equipment list but not seeing it.

[@twurtle5908]

Can't wait to try making this myself this weekend! Thanks as always Jules :)

[@JulesCookingGlobal]

Awesome to hear!

[@carljones7992]

Jules absolutely stunning as per 😍

[@chefmatseg634]

Beautiful 👌

[@sjoerdvandenbosch372]

Ziet er heerlijk uit! Vraagje.. op 5:27 zeg je dat je poeder toevoegd tegen het schiften.. wat is dat dan? Nog klein vraagje.. Wil dit maken met kerst.. maar kan je de voorbereidingen ook dag van tevoren doen? Vooral de kwartel dan.

[@tadeocornelissen656]

Great video and fantastic dish👌 where can you get the big flat sieve

[@krishnarajs381]

Very delicious 😋

[@JulesCookingGlobal]

Glad you liked it 🙌🏼

[@clasifi1]

Excellent work! Well explained.

[@dmytrokovalskyi9251]

Thank you a lot for sharing all your recipes! I'll try to prepare it tomorrow, but I bought a pheasant instead of a quail. Could it be prepared with pheasant too? :)

[@gaelharde2186]

Merci JULES ❤ . Can you give me a gel garlic recipes . Thank you again for everything than you give

[@CaptainValian]

Next level cooking. Thank you Jules for showing this. I for one will not be trying it. I just cannot do it.

[@chefmikemakefoodborneo9292]

Excellent. What's the powder you used to prevent the onion cream from splitting again. Any substitute for it?

[@jonathankonig9717]

Xanthan

[@marcusdejong492]

Mooi gerecht Jules

[@JulesCookingGlobal]

Dankjewel!

[@griffonwings5177]

Hell yes !

[@JulesCookingGlobal]

Appreciate it!

[@thomasyung6564]

What is the centrum powder added to the sauce?

[@tedpearson557]

I have trouble finding the written recipe. I went to the website but could not find it.

[@adamchurvis1]

Jules, I have noticed in your videos that you mention the amounts of Xanthan Gum powder in very subjective terms, such as "tip of a knife" or "a touch of." Xanthan Gum is so very sensitive to the very tiny percentage added to liquids that I would have thought you would mention specific gram weights. For example, when I make vinaigrette dressing I use a mere 0.13% by weight of ingredients and it both thickens and binds perfectly and enables it to cling to the salad greens rather than pool in the bottom of the plate. So for a pint jar of vinaigrette containing 380.2 grams of ingredients I shear in only 0.50 grams of Xanthan Gum. Using even 0.75 grams ruins it. I respect your opinion on this and would love to hear your thoughts on it.

[@lingliem1960]

What kind of subtitution for Cives flower or the pickles purple flower you used as an garnish

[@JulesCookingGlobal]

It’s pretty fresh, so maybe go with pickled radish. I think that could definitely work. Have a good one

[@rodmartin9339]

nice but I change the plate, difficult to cut.

[@iXS_OM]

I love what I see

[@manuelmacalinao500]

can you share link where we can buy that dinosaur egg shaped thing?

[@barbzinciong9426]

Oh! I don't know that flower, we may not have it in d Phil🤔😶

[@simoncatt95]

What happened to the pickled chive flowers?

[@gun61]

I love what you are doing, I think you should even invite some people to try what you did, some random people, just to get the emotion of trying the amazing dishes you are preparing :)

[@konstantingovzbit925]

круто!!!

[@giotto991]

Dans quel restaurant travail tu?

[@eddy4891]

mon français n'est pas si bon donc je traduis juste depuis google. Je pense qu'il est un créateur de contenu à plein temps + des cours d'enseignement

[@yassinamarjouf]

What's happening at 6:35? XD

[@randomart5687]

Why upside down ?

[@farhatkadirov701]

🔥🙌🎉👍

[@tongbrandon3872]

It cost you a whole day to make this dish

[@tonistoian1480]

🤤🤤🤤🤤🤤🤤

[@lanzrengel]

damn.

[@syedmubasheer]

Calmer Joshua weismann

[@TheConvoul]

Please more fish and selfish

[@filipbiocanin6347]

first :)