White asparagus with stuffed morels and a smoked beurre blanc | Fine dining dish

[@Stefan-rq7oj]

As an white asparagus farmer, gonna try this for sure.

[@JulesCookingGlobal]

Awesome to hear! Hope you like it

[@chit9601]

Using fresh produce to make stunning dishes, so inspiring. Great job my friend.

[@JulesCookingGlobal]

Thanks a lot!

[@juanpa3966]

What is madeira? that he say in the minute 5:03

[@JulesCookingGlobal]

@@juanpa3966 that is a kind of alcohol

[@chaowaponmaneesukasem5588]

Every of your video were amazing...What a talent chef..I love your food too much...

[@JulesCookingGlobal]

Appreciate it and means the world. Have a good one!

[@mlw3555]

I used dried Morels as that's all we can get here in China, but still worked well. That farce is amazing. cooking the asparagus trimmings and blending with the chicken and juices is totally inspired. Amazing job, keep up the great work sir.

[@JulesCookingGlobal]

Awesome to hear! Glad you liked it

[@brandoncarter4918]

Hey Jules, any chance we could have a video on your equipment and kitchen tools? Love your work

[@anthonylouie71]

Always intriguing 😉. Thanks Chef, if you ever open for an internship, I’ll be happy to participate

[@JulesCookingGlobal]

Thanks for the offer, means the world

[@anthonylouie71]

@@JulesCookingGlobal 😃

[@AS-hs4xk]

Your productivity is insane

[@JulesCookingGlobal]

Thanks!

[@isac0014]

Two of my fav ingredients! White asparagus & morels! Will try making this soon!

[@JulesCookingGlobal]

Great to hear! Enjoy

[@shaunballagh196]

nice one chef...!

[@kachunhoi292]

Awesome recipes! Are the ice cubes during smoking process used for preventing melting of the butter? Any other reasons? Also how should I keep the beurre blanc not split? Do you always heat it on a very low heat?

[@JulesCookingGlobal]

Yes that's indeed to prevent the butter from melting. I always heat the beurre blanc on a low heat after binding it with the butter, otherwise just mix it with a hand blender

[@marchelpedersen998]

Thank you so much for your amazing videos. It is very inspiring and your way of making your videos is absolutely perfect, thank you for that.

[@michalrymarski5748]

brilliant ... thank you CHEF!!

[@clasifi1]

Stuffed morels!!!!! Been waiting for this one for ages. Finally ! :) Once again, excellent production, easy to follow, great recipe. Two thumbs up !... @8:59 stuffed gnocchis or molecular gnocchis (i.e. potato foam, bathed in sodium alginate or liquid parmesan Gnocchi ) or stuffed with WILD GARLIC or a Morel duxelle ) or Porcini, etc...

[@JulesCookingGlobal]

thanks for the suggestion! I’ll definitely look into it 🙏🏼

[@charliertheo3172]

Sublime! Will definitely try that one.

[@macakucizmama831]

Hello Chef, I have suggestion, can you show us some dish that is fast and easy to make, that could be prepared within half an hour, but that will still look beautiful and that will impress our guests :)

[@mommychefnenette2090]

Yes i dont want miss all your videos

[@JulesCookingGlobal]

Appreciate it!

[@sanderdenhoudijker]

Jules, amazing content as always! One question, could you mention the time how long something can be kept in the fridge? You usually say “keep it in the fridge for later”, but can I make it 1 day, 2 days, a week in advance or all has to be made the same day? If you add that part to your recipes it would be amazing!

[@nocil134]

This looks amazing! Gonna try this later

[@JulesCookingGlobal]

Thanks a lot Daniel! Hope you like it

[@stevefowler3398]

Need to know more about some of your ingredients. For example, what are SIESTA LEAVES?

[@ericgreen7880]

So professional 👌

[@JulesCookingGlobal]

Appreciate it!

[@dkirgjkjdlkfdf]

Any fermentation content chef? Would like to see some fermentation content!

[@SCRPYTHELORD]

Teeeeering wat een mooi gerecht

[@teogriff866]

Super

[@JulesCookingGlobal]

Thanks!

[@VerboseVindication]

Hey Jules, if you wanna make my life easier, please link to the specific recipe on your website in the description of your video. I keep having to search for them myself on your page and it's actually a little annoying. Lots of love, though; you're helping me take the next step in my cooking abilities.

[@TruongNguyen-yy7jm]

Should I add more cream to beurre blanc, Chef? Is is negative for the sauce

[@the7th743]

Abfab as always 😍😍, but when is the kitchentour? 😇

[@JulesCookingGlobal]

Haha I'll make it soon, first a couple things still need to happen

[@the7th743]

Ok, I'll wait patiently. In the meantime I will learn more about "morels" (didn't even know of their existence🤭). Funny looking thingies, wonder how they really taste. 🤗

[@JulesCookingGlobal]

They taste amazing!

[@philadelphiawalksptsd]

Makin' that hard climb towards 1K from 148 ish. Still checking in! :o)

[@sandraterschiphorst3321]

Hi Jules, voor hoeveel personen zijn de hoeveelheden ?

[@itsjustmesam913]

I'm amazed that some people just talk shit , act crazy like a shirtless 'BETCH ' and cook like a infant child and still get whole lotta views... But people like jules who respect this art and craft of cooking get less number of views. Seriously a major major problem. Anyway Love your videos .Keep it simple, keep it real as you always have.

[@JulesCookingGlobal]

Appreciate it! Sometimes it can indeed be a bit frustrating, but with the support from people like you I know it’s all so worth it. I’m not going to chance my videos just to get more views, I tried that once a couple of years ago. It worked, by I hated my own videos

[@maniekgotujeipodrozujeczas9677]

Wel done

[@froozennightmare]

Tried to make the egg yolk creme today. The mixure splitted when i was blending. The yolkes were luke warm when i started mixing, do they need to be cold? what else could have caused the splitting?

[@froozennightmare]

can i fix it somehow, or should i start over?

[@JulesCookingGlobal]

Add a touch of water until it’s smooth ✌🏼

[@muratgulcek7528]

Super👏👏👏👏👏👏👏👏

[@JulesCookingGlobal]

Appreciate it sir!

[@KevinT318]

What’s the green called siester? Can’t find it on google?

[@JulesCookingGlobal]

I think you mean sea aster

[@shadowremorse]

if your beurre blanc split, just blitz it with a bit of xanthum

[@JulesCookingGlobal]

That’s why I added the small amount of cream, that helps preventing the sauce from splitting

[@gab.lab.martins]

The _morel_ of the story is that some ingredients are asking to be filled.

[@JulesCookingGlobal]

So true 😂

[@deancoulson9207]

Ok, now do it during service for 180 covers

[@JulesCookingGlobal]

I used to do stuff like this for 130 a night with 4/5 chefs, you just need a proper prep and then a lot is possible

[@CloudGotBeats]

1:39 cover this in foil *proceeds to use clingfilm*

[@JulesCookingGlobal]

Didn’t know there was a difference, happy to learn new things though

[@m591-b1d]

He usually says plastic foil which is simple enough to follow.

[@AimaNideot]

In Dutch it's (plastic) foil, that's probably why ;)

[@buzzlightyear01758]

How do I become a member im subscribe to KZbin your Instagram and website

[@JulesCookingGlobal]

Appreciate the support John! You can find a button on my channel and underneath all KZbin videos. Have a great day!

[@perseusmarangos8714]

How is this content free?

[@JulesCookingGlobal]

Haha appreciate it!

[@jeromeorange3792]

overdone, i understand you want to do fine dining, Michelin, gault millau stuff but you bring the prep too far

[@thoroughsoft]

Should we assume that you made this comment while waiting for your Whopper to get ready?

[@JulesCookingGlobal]

I think you'll be surprised how many prep goes into most restaurant dishes. Thanks for the feedback though, have a good one

[@m591-b1d]

What a strange criticism. This channel is wonderful and unique. There's plenty of trash food channels for you to see.

[@jeromeorange3792]

@@JulesCookingGlobal I totally understand, I worked at Villa in the sky in Brussels, Urbane in Brisbane, Vue de monde in Melbourne and worked with colleagues coming from Sat Bains, Mark Best or even old legend Nico Ladenis. just my pinch of salt, simplifying prep doesn't mean cutting down on quality. You are definitely doing an amazing job on delivering authentic and creative dishes though, keep it up chef!