2 delicious chicken skin waffles!
ฝัง
- เผยแพร่เมื่อ 16 ส.ค. 2024
- Today we're going to make two different kind of chicken skin waffles. We’re going to make one with a classic caviar garnish and one with salt baked celeriac and apple. All great recipes, so enjoy guys!
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This is without a doubt the best cooking channel on youtube
Thank you
Best chef best youtuber! 11/10 content! 💪💪💪💪💪💪
You are the best👌
if you have a book of yours I will buy it
Same here!
I really enjoy your videos and wanted to say thank you Jules.
Thanks for sharing !!!I learned a lot!!.😊
Love your technics and your ideas.
Chicken skin waffle ! Sound amazing bro thanks for this amazing video
Love the content Jules. Any chance to add the info of how long we can store the final products ? Thank you
The chicken skin waffles are really crispy with a low water content. After combining the waffles with sauces, you should eat them in a matter of minutes or else you'll lose all that beautiful texture.
one of the best video so far 👏🏻 perhaps few canapés next?
Thanks Jules. You are a super inspiration. Certainly a haute cuisine master.
You are very great chef
This is amazing. Thank you for sharing
Now THAT'S unique!
Wow
really stunning dish excellent to watch.
Can you do the blue waffle next time? Everything you make looks amazing
I don't think you'd want to eat a blue waffle bro 🧐
@@rondleberik5337 A chef like Jules can make anything tasteful.
@@genexstyle Try the same waffle batter by adding some red cabbage juice. Since the batter has some baking powder, it is basic. Anthocyanins in red cabbage look blue at basic pH.
Love your work Jules, thank you. Please can you consider an Indian inspired fine dining series? Thank you very much
Omg omg you are super cool, thank you for your food
This is crazy, man!
Chef Jules 🔥
Hi Jules, next I would like to see a freshwater fish dish like carp or a pike thank you
Hey Jules, I'm just found your channel and became a big fan ! I know it may I ask you why do you use Celeriac in so much recipes? I'm from Brazil and I just never even seen one so I'm really curious about that ! All love from Brazil !
Amazing Jules. Thanks a lot for all your creations. I have a little question if you don't mind. Why did you use Tapioca Flour and not normal flour? Thanks a lot!
Lol, I think I just noticed something. Did you alter your round sieve and remove the handle? I just noticed that there seem to be old weld marks when a handle might have been.
OH MY GOD I FEEL SO INSPIRED
Amazing
(salivating)
Genius
Helemaal geweldig weer Jules!👌🔥❤🥇
Leave it to you to make something as humble as chicken skin into something beautiful. Quick question. What is the main benefit of salt-baking an ingredient as opposed to wrapping in foil for example. Thanks chef!
I would like to know too. Thanks Chef
The moisture is really trapped and with foil that isn’t 100% the case. The salt dough will also flavor the product and cook it more even
lekker chef!
Merci held!
Ziet er weer top uit.👍🏻 wat voor merk en type blender gebruik je?
Just wow :)
What is the benefit of salt baking the celeriac rather than just baking it in aluminium foil?
Same question
Moisture retention
Tijdens het beslag draaien in de Magimix bleef het maar dun. Je zal een Thermomix nodig hebben? Ik heb het tapioca beslag zónder soda in een pan gegaard totdat het dik genoeg was en erna nog glad gedraaid. Morgen testen 👍🏼
Hey Jules. Its looks fantastic 😜🤥👍. I have tried to, make tuna, just like you make beef wellington. I used a thin dough, we call brik dough (also used for samosa) in Denmark. i rolled the tuna in cod souffle with lobster in it. fried it in the pan, but the tuna was overcooked. can you help, try to make it ?????? Please 😃🙏🙏
Sounds delicious, too bad it was overcooked. I think you can also use a thin puff pastry. Then I would cook it at around 200 degrees Celsius, that should be fine. I think Brik dough is to thin and it will let to much heat go through to the tuna
@@JulesCookingGlobal Thank you 🙏🙏🙏🙂
I thought this was something I can finally make! Looks like I can get all the ingredients, then suddenly mid way, I needed a celeriac, something that does not exist in here. LOL! I do love your cooking, I just wish you can make us some "fine dining" quality food using common ingredients for us common folks! Keep up the great work though, I enjoy watching your videos!
What is the model of the small blender you use for the apple gel? I'm obsessed with it from your videos
It's in the description of the video
Thanks for the recipe. What does the salt dough add to the artichoke?
It will keep the moist inside the celery while it is cooked. Otherwise it will be very dry.
i came here to save my chicken skins, but lost half of the ingredients in my kitchen Thank you chef :D
Would love to see you try your creations to see your facial response to them and for you to give us your feedback on them.
👌🏻🔥🔥🔥🔥
Thanks!
If you can’t get tapioca powder what substitute would you use??
It only works with the tapioca powder
Tapioca powder… Same as Tapioca Flour?
chef if i dont have tapioca powder can i make with all purpose flour?
It won't be as crispy
Not sure if you answered this before. What usually happens to the excess food you make in your videos?
If I don't own a waffle machine where else do you think it would be a good ideea to cook the chicken butter?
Bake it between two silicon sheets at 170 degrees Celsius till golden brown
@@JulesCookingGlobal thanks 🔥🔥I will try it in silicon moulds as well.
🔝🔝🔝
Appreciate it!
Fine dine berenklauw voor de volgende?
🔥🙌👍
Hi jules.. recipes haven’t uploaded yet 😥
👍✌💪
what watch do you have