Fine dining cod dish with mushroom & a tapioca crisp

[@farhatkadirov701]

to issue such interesting, technology-based recipes, product combinations. to present this material so clearly and distinctly. very inspiring

[@alirezakarimi4977]

U r so so informative and inspiring man

[@alirezakarimi4977]

Woooow to this much knowledge. I might never try this whole recipe since it is too lengthy, but definetely I will apply everything that I learned from this video in my further cookings.

[@sarakangas1873]

Chef, your videos and food are really amazing! I would love it if you tasted each dish at the end and explain to us how all the flavors work together!

[@Nadeeshjay]

Amazing chef

[@APQN-CT]

You're a bloody Rockstar. Thank you so much for inspiring me

[@bettypang4971]

So intense ! Love it! ❤

[@tedstrauss999]

Amazing recipe. Your channel is excellent. Well done. I do have a little feedback. I think your videos end too quickly. It would be great if you could show 15 seconds of additional shots of the final dish. During that time it would be cool to know more a little more about the dish. For example, what is the flavor profile of the black garlic mayonnaise; a balance of sweet, pungent, sour? What was the inspiration for this dish? Hearing a little story about it can add a lot for the viewer. Just my 2 cents. Can't wait to see more.

[@RJ_RJ_RJ]

I was just thinking this too

[@bettypang4971]

Hello Chef Jules ! Just wish to thank you for the instructions of this video…diligently I followed your instructions and bought a sous vide contraption to try…😅 except for the Dalia petals (I replaced with micro greens 🤭) I did everything according to instructions…and it worked ! 😮fried tapioca crisps to black garlic emulsion 😂( although you could have said that the black garlic (without shells) were harder to emulsify 😅…in the end …however imperfect my result was…it was still a delicious and delightful course to prepare and to enjoy ! 😊 Oh…🤫🤫🤫 the kale you chose was soooo temperamental 😲 it did not fry well …burnt so easily …so I ended up baked it instead 😊 I wish more people would be willing to share their thoughts and experiences on how they attempted these recipes so we can learn from each other. Thank you. 🙏

[@campgros]

Top chef on the Tube, hands down 👍🏻

[@TheConvoul]

I am a chef from Greece and I deal with fine dining.your video is very nice keep it up!Well done, we want more videos!

[@pandupoojari1666]

Very good presentation Chef

[@ItumelengS]

Jeez this is super high-class, I love the fact you don't make it for the "normie", this is super advanced 🥰. Man this is awesome

[@pantelisamartolos]

Great video and great recipe. I would like to ask because i see u do this everytime u make an emulsion, why do u make the emulsion with egg whites and not egg yolks?

[@wexordante]

It's looked so cool. You are well

[@RafaCamposSalles]

This is just stunning

[@JulesCookingGlobal]

Very kind of you!

[@karimdaniel7765]

You are the best brother 🏅🏅🏅

[@chefakbarkhan820]

I love your video and get inspired .you are the 1 of the world class chef indeed u are my admireble chef becouse dish so uniq

[@martintadilli]

Just wow

[@nitroby7768]

J'ai adoré la recette et bien expliqué j'adopte et m'abonne merci 🇨🇵🇨🇵🇨🇵

[@carlose.orellanaayala8113]

Excellent, thanks.

[@Marios94]

Great work brother, like always.

[@paolotomas5823]

Congratulations, all the videos are amazing, always something new 👌

[@merjapik]

Could you please make confitted cod, tried it in a restaurant and it was about the best thing I’ve ever tasted!

[@JulesCookingGlobal]

Already have a video on that 🙌🏼 Find it on my channel 🙏🏼

[@ivanduranmiguel]

Nice job chef 👏🏻👏🏻👏🏻

[@JulesCookingGlobal]

Appreciate it!

[@gloswektorren2544]

Hello Jules great video thank you for sharing. what is the brand of the small blender you are using?

[@nancyc3648]

Dear lord! you always amaze me, congratulations 😍

[@JulesCookingGlobal]

That's so kind Nancy! thank you

[@sandralarsen3471]

yum yum. i will very much like to eat this dish.

[@jhoerup]

Amazing. Must try this. I love your plate. Who manufactures this?

[@couraublaise1715]

Love from France keep it up

[@JulesCookingGlobal]

Thank you!

[@m.k.4600]

Amazing!

[@elhijolamati645]

Amazing!! When u roll the cod before drope it in the water it's cooked or raw?? Thank u very much.

[@lanzrengel]

so good!! keep it up!!

[@kevinlindsay5255]

excellent learned a lot

[@cdream4444]

Love this dish!

[@xxzerog2xx]

Amazing! I've always wondered though, what do you do with all the leftovers? I.e if I'm making something like this for only a few people, I can't really make a much smaller amounts of the sauces ow puree...

[@unforgettable3815]

Just amazing 👏

[@praveenbrispat6521]

@jules what kind of fish can you use Instead of the catfish?

[@maartentenbrinke6448]

Great video again Jules. Gonna make this dish for my next diner party. Could you create a dish with cured salmon.

[@JulesCookingGlobal]

That's awesome! Hope you like it and thanks for the suggestion

[@ki4608]

Thanks Chef

[@Mikedeclercq]

Love it!

[@JulesCookingGlobal]

Thanks a lot!

[@kingavincze1937]

Very nice! Thank you for sharing!

[@JulesCookingGlobal]

Thanks! glad you liked it

[@amitsharma-yo7px]

So nice and tasty

[@EphraimSyriacus]

You are the best.

[@clasifi1]

Thanks for this wonderful dish !!

[@JulesCookingGlobal]

Glad you liked it!

[@nicolaim7061]

what blender are you using?

[@possessed8]

awesome work man. i'd love to see some more Sous vide if your asking 😊

[@chefnawaltricks2493]

Superb

[@johnvancoller7315]

Do you have a great key lime pie recipe?

[@TheOtherChef]

As always a wonderful video chef, what is the name of the sous vide device you used?

[@billspencer9778]

Very cool and beautiful.

[@JulesCookingGlobal]

Thanks bill!

[@MagnusFoss]

It wouuld be interesting to se diches including ingredients using different fermentation techniques.

[@JulesCookingGlobal]

Thanks for the suggestion!

[@DSTGotchaGood]

Hi Great videos. The little mixer you use what make is it ?

[@JulesCookingGlobal]

Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼

[@barbzinciong9426]

amazing🤩

[@JulesCookingGlobal]

Appreciate it!

[@jl6882]

Where did you get that plate?

[@olivierbouzerand6731]

Hi this awesome What blender is it that you are using ?

[@JulesCookingGlobal]

Thanks! www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée

[@danagboi]

Pan at 4:16 is magnificent - could you please let us know what it is?

[@allesklar3170]

Genius

[@JulesCookingGlobal]

Thanks! Appreciate it

[@sidekick3rida]

Can you link to the pan you used for the ice bath?

[@Oui_sid]

is there a way to make it clear like a consomme? like can i still use eggwhite and a bit of mirepoix?

[@ristorantepaganini8486]

You are amazzing

[@shred2deth]

curious as to why egg white was added to the black garlic condiment. does it add 'airy' texture? also, appreciated some subtle Asian 'taste' to the dish.

[@JulesCookingGlobal]

Glad you like it! The egg white is to bind the oil and turn it into a cream, you can also do this with egg yolk, but then it’s going to be a lot heavier

[@mikecat23]

Does your blender heat up besides from the friction of the spinning blades

[@mikecat23]

Found it on Amazon, I asked as I made your parsley oil and it took me ages to get to 60c . I got there in the end . Thanks for these videos and great detail which makes them probably the best on KZbin.

[@JulesCookingGlobal]

Appreciate it! It does indeed only heat up from the friction

[@filipjozefik9218]

You're the man 🚀

[@mahmoudelkholy4507]

Would that same technique work with salmon?

[@hoxxylo]

sorry im french can you tell what is it santana powder ?

[@mymomsrecipesdeletedbyalzei]

Outstanding video. I am glad I came across your channel. I have never seen someone create such a magnificent work! Very impressive! I can't wait to see what is next. Very interesting and well made video. Keep up the great work. Here is a like and a subscription to show my support

[@MagnusFoss]

Hi, great recipes!! :) When youu say Sushi vinegar, do you mean Rice vinegar or do you mean rice vinegar and mirin/sugar?

[@JulesCookingGlobal]

Thanks! I mean the rice vinegar with mirin & sugar

[@couturedeana]

How do you figure out the timing of this dish? 10 hours, 3 hours, ? What do you do in what order?

[@playboy3307]

Amazing video. Could you make a video for a duck liver mousse dish?

[@JulesCookingGlobal]

Thanks for the suggestion, I'll put it on the list!

[@akshaykumarkr5375]

Thanks chef You are the one of my inspired chef in my life ❤️

[@chrisburke595]

Where do you get this blender Jules?… ld love to know

[@chrisburke595]

Found it 👍

[@JulesCookingGlobal]

Great!

[@clasifi1]

Jules, this is off topic but have you ever tried to Cook vegetables with quicklime ? Anyway thanks again for your excellent work

[@JulesCookingGlobal]

No sorry, I also have no idea what that is.. haha

[@andon9080]

Great dish jules, but I have a quick question. Why do you use sushi vinegar instead of for example white vine vinegar:)

[@mattyfulford6351]

sushi vinegar is much sweeter and delicate, where as white wine vinegar is more sour/tarte and would completely destroy the flavour profiles of the initial stock.

[@jaajames]

Hi Jules! I was just wondering can I use Xanthan Gum powder to thicken a jus? I know jus is suppose to have a tongue coating mouth feel and that comes from the gelatine/collagen from the bones of an animal. But i don’t have space to keep stock frozen in my freezer so I use bouillon cubes all the time, and wonder if I can use Xanthan gum powder to maybe get the same kinda result as a proper jus

[@RafaCamposSalles]

I have used xantham for that effect a few times. It works, but it is not exactly the same since the collagen isn’t just a thick substance. I always find that i lack the “sticky” mouth feel with xantham. In short: I believe it works in a pinch but it isn’t exactly the same.

[@clasifi1]

@@RafaCamposSalles the problem i've noticed with xanthan is that it tends to trap bubbles in the jus/sauce you try to thicken. So you either have to wait for the bubbles to reach the surface or quickly boil the liquid to make them disappear. If you guys have any other method to get rid of them, please share, thanks

[@RafaCamposSalles]

@@clasifi1 it’s true that depending on the viscosity air can get trapped. In that case you could try heating it up or straining the liquid. Alternatively you can wait some time until the bubbles disappear (as they slowly reach the surface) then you can torch the surface.

[@Martin-cp5bb]

you can just add gelatine, making sure to boil it to denature it and not only add it at the end since you don't want your sauce turning into jelly on the plate.

[@jaajames]

@@RafaCamposSalles ​ @clasifi1 @Martin Thanks for all the answers!

[@holaholafelipito]

What did you add at 3:40? Xantham Powder? Santana Powder?

[@JulesCookingGlobal]

Xantana powder to thicken it, you can also use potato starch

[@farhatkadirov701]

Great 🔥🙌

[@KhanhNguyen-wq4dr]

I like

[@clasifi1]

Hello Jules, the part where you heat the cod at 160 for 5 minutes, doesn't affect the texture of the fish right? (of what was done during the sous vide part of the cooking), it's just to serve it warm, correct?

[@JulesCookingGlobal]

Yes indeed, It's just to heat it up. That why the temperature isn't that high

[@sebastianporras4578]

How to make black garlic

[@2rf-shivamchavan-rcpiper728]

What's that plate is called in which he is serving?

[@JulesCookingGlobal]

My plates are from J.L.Coquet, I visited them this year and made this video kzbin.info/www/bejne/hIW1noyAi7qnadE

[@noproblematallmate]

46C? Whats the texture then

[@moniquehaak6215]

Very inspired! I wondered: can I put the cod in plastic also in a steam oven on 60 degrees? Or does that go wrong?

[@JulesCookingGlobal]

Well nothing is going to happen to the plastic foil, but 60 degrees is a bit high for the cod. I cook it at 46 degrees Celsius

[@moniquehaak6215]

@@JulesCookingGlobal sorry... remembered it incorrectly. Had to be 46 degrees. My steam oven doesn't go below 50 I just found out... thats too high... so must buy a sous vide. My husband will not like another kitchen-machine :-)

[@MagnusFoss]

​@@moniquehaak6215 Every kitchen needs a Sous vide setup! ;)

[@BadFluffy]

You really don't need a circulator to cook fish at 46° for less than 30 mn. You can use a thermos. Or a small cooler. 46°C is just warm. A thermos can keep the water to that temperature for 30 mn.

[@cdream4444]

Hello Chef. What is the powder used at 3:42? Thanks

[@dinaSgood]

Xantana powder or as we know it in the US as xanthan powder.

[@cdream4444]

@@dinaSgood thank you

[@alpinekiwi]

That looks fucking ace. Great work chef.

[@JulesCookingGlobal]

Appreciate it!

[@markgory6847]

what powder ??

[@alexandertachian7387]

What else fish can you do this with?

[@MrKev526]

Loved the video. Definately going to make this for a special occasion. How about re-inventing a classic dish like tournedos Rossini. I love that dish. Keep it up.

[@fvrs3411]

Best dish of all time. With toasted brioche and madeira-black truffle jus.

[@arrasyad7782]

What it's name Method cooking cod fish?

[@cypherknot]

What is santana powder?

[@JulesCookingGlobal]

Xanthan powder is a kind of binder

[@taheseen959]

Amazing 👏 Pls all ingredients names briefly right on vedio...every video

[@bjornhosek9210]

given the high energy prices now that tapioca crisp will we the most expensive ingredient of this dish. lol but what a great dish it is.

[@JulesCookingGlobal]

You can also let them air dry, but that takes a couple of days. Works great though

[@bobbykeene12]

Does anyone know what "Santana Powder" is? It sounds like that is what he says at @3:42.

[@Brightfreeman23]

Xantham gum

[@ABo-df4ph]

Goma xantana

[@jackduk]

I think I'm ready to start my next level of cookery, and this seems to hit the sweet spot in terms of what I think I'm capable of but I'd love to hear about alternatives to perhaps some of the larger demands, such as drying a tapioca crisp for 10 hours in an oven at 60 degrees. Seems excessive for one component of the dish, so I'd look for something to replace it perhaps? Welcome your suggestions.

[@JulesCookingGlobal]

You can also dry the crisps out of the oven out in the air. But then you need to start a bit earlier. This will take around 3/4 days. Best to do it in the sun

[@martintadilli]

Sorry what is Santana powder?

[@JulesCookingGlobal]

Xanthan powder is a kind of binder

[@martintadilli]

@@JulesCookingGlobal ok all clear! but the subtitles where wrong they were saying Santana powder 😂😂

[@c0rnfl4k3z]

Leuke bereiding Jules, maar de vis op voorrand pekelen is nog stapje beter

[@JulesCookingGlobal]

Thanks! Ieder zo zijn ding, ik vind hem zo top

[@daninsb3219]

plz add more fish dishes

[@thomDenmark]

This is great! I know it may be a challenge, but do you think you could do something with minced meat? Regards from Denmark!

[@jraw9838]

im surprised at how little butter is used..

[@JulesCookingGlobal]

Haha butter isn't always the answer

[@jraw9838]

@@JulesCookingGlobal true true...

[@matthewroskosz7114]

Kale or cavalo nero?

[@JulesCookingGlobal]

I use cavalo nero, but kale in general is fine