Fine dining corn dish
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- Today we’re going to make a fine dining corn dish. It's a beautiful polenta with toasted corn, a lemon gel, a coriander oil and a delicious corn sauce. Enjoy guys!
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I found your channel only few weeks ago and I have to say that your are doing a really good job. You are inspiring and really passionate in what you are doing!
Finally there's someone on TH-cam who's (or was at least) a real young chef, so you can understand the proper way of cooking and sharing knowledge.
I wish I could reach people in my country as you do! Keep doing great and congratulations from Italy!
The balance and style you have found is brilliant. I collect chef cookbooks , so now I'm waiting on yours. 😁
By far you are my favorite Chef! I feel so identified with your cuisine!
Thank you so much Oscar! Very kind of you to say
your executions are so creative and clean. inspiring recipes
So good jules you are an inspiration to me to become a better chef
You’re on fire Jules! Congrats for the channel
I cooked this dish according to chef's recipe. It's delicious, thank you chef so much!!!!
tried to do the same, but can't seem to fry to polenta after it has been cooled, it's either fall apart or stick to the pan (even none stick ones)
@@MoshTheBull Make sure your pan is hot enough before putting the polenta in. Should do the trick.
It is joyful to see a great quality cooking from .a great talented chef . It is all about the style and elegance. Of this youtube channel has offered us to develop ourselves .
❤ amazing dish chef!!
this is to good to have such a channel like this
If I were to cook this, I'd probably tweak it in two small ways, both to do with the corn on the cob. I'd probably brush the corn with melted butter rather than olive oil as a matter of personal preference.
Also rather than boiling the corn, I'd steam it - a preparation method not very commonly seen for corn, but having tried both steaming and boiling, I like how steaming helps preserve the corn's sweetness and bite, which I like.
Top chef ! Now I can see the video !
incredible recipes and techniques with us!
Thank u for sharing ur knowledge chef jules👑❤
Fun watching your video. I totally want to make this. (great thumbnail image btw, totally drew me in) 🙂
I didn't know you can make parmesan crisps in the microwave?!?! I learn something new today!
Excellent work as always Jules! Beautiful dish. I am curious about what brand of plate that is, very cool design. Keep up the good work✌
Good
So, lieeeeet's begin
AMAZING. polenta is the principal food of FRIULI VENEZIA GIULIA , where I live ahah
Uhh un altro italiano qua! 😉
@@giacomospreti non sono l unico allora ahah
@@theassasinloser th-cam.com/video/jCJWaFjW5jI/w-d-xo.html
Great
Amazing recipe chef! Can I ask you a question? How do you keep all the preparations warm until serving time? if you heat them, how do you do? Thank you very much for share these incredible recipes and techniques with us!
Thanks David! I alway heat everything in an oven of 160 degrees Celsius and any cream I heat up in the piping bag in a sousvide bath or a pot with hot water.
@@JulesCookingGlobal Thank you very much Jules. I really appreciate it! 🙏
Hi chef, I really like your channel and have become a member. For this dish, I would like to know why the polenta needs to be roasted for another 45 minutes rather than just be cooked on stove and keep stirring? Is there any benefit or difference in texture?
Thanks a lot! Means the world. There is no difference, it's just that polenta burns really fast and this is a great way to prevent that
Exquisite.
👌
Wonderful as alway but... Jules! Breakfast! 😭
"now gently use a blow torch" -my dawg. You understand me.
❤❤❤
❤
nice video congratulations! by the way your watches are all incredible what brand are they?
Beautiful recipe! May I ask where you get your baking trays from, the one's in different sizes?
Beste Jules , super site . Ik ga gelijk dit recept van je proberen. Ik heb alleen een vraag. Ik heb die blender gekocht die je op je site hebt staan alleen klopt het dat deze niet hetzelfde is als in de video? Jij hebt zo’n mooi dopje erop zodat het niet lekt. Ik heb dat niet . Volgens de gebruiksaanwijzing zou de 4 - blade container seald moeten zijn maar lekt er nog steeds langs…… heb je tips?
Nice one Jules, I noticed your subscribers are also growing…which is good for channel.
Thanks a lot! I feel blessed with all your support
Does anyone know the specific brand of the squeeze bottles he uses?
Hello Chef can you inform me of the greens at the end of the video, winter? It's so awesome that you list the equipment that you use for us, thanks so much.
its winter purslane
@@rinse-esnir4010 thanks
Polenta breaks- hi can you advise.. why some of the polenta squares broke(it also crackled a bit in the beginning when you place it in the pan)... yes, i oven baked for 37min and not 45, but the parmesan was to proportion....should the baked effect make it completely dry?
Hola, podrías subtitular en español?
Top !!
what brand is that blender?
Do u think we can add protein to this dish ? And which one u think ?
Why both agar AND gellan? I normally just use gellan with a touch of locust bean, the latter for lightly thickening and preventing synaeresis (seeping).
Also works great! I use both gellan and agar so the gel is also freezer proof
@@JulesCookingGlobal locust bean gum works best for freezing. I don’t like agar because it kills the flavour. Gellan has much better flavour release (like 10x, chemically speaking). Agar has great texture, but you need an extremely concentrated base to get a regularly flavoured gel.
5* dish Jules. What's the watch you're wearing?
Why are you not using stems of soft herbs?
They contain a lot of liquid and not so much flavor, I do keep them for later when I make stocks or broths
@@JulesCookingGlobal Thanks! I did parsley oil using mostly stems and it was not that good and I was thinking that the temperature was not right :)
nice
Thanks!
Hi Jules, I love your creations. Just let me ask you following: Where do you buy your plates? :) For example the plate from the Fine dining corn dish. Many thanks vor your answer.
Hi! Thanks a lot, my plates are from J.L.Coquet
Incredible ! He is 20 km from my home (and all my plates comme frome him).
Boil cord for 30 minutes; Jules, you must be kidding!
Hi Chef (from Twente) … thank you for another amazing recipe… as a vegetarian I like to replace the chicken stock with vegetable stock, would that work?
Would definitely work, maybe reduce it a bit for a more intense flavor. Moj'n!
@@JulesCookingGlobal 🙌 going to try this, thnx
Fcking awesome
Did you say cook the corn for 30 mins?!? I usually do 6 mins. By 10 mins it gets dried doesn’t it?
If you would add the recipe titles during your demonstration would be much help. It brilliant what you are doing but some words is difficult to understand and it’s to fast. Thank you
How do you become a member?
Hi Daan! There's a button next to the subscription button that says "become a member" Or click on the link in the description. Thanks for the support!
My corn crumbles apart when I try to slice it :( and my knife is sharp I guess not every corn works
witch course is this.
First or in between, you can do whatever you prefer
@@JulesCookingGlobalthanks for your response, I had the idea to make the carrot-only recipe first, then this recipe with polenta and corn and then something with chicken. is that ok or do you have any tips?
and which neutral oil can I use, the sunflower oil is everywhere
@@maxsutmuller3243 that sounds really great! Maybe make the chicken ballotine I made a couple of weeks ago. For oil I use sunflower or grape seed
@@JulesCookingGlobal that was my plan at first but my fam does not like farce.
Can you name the dishe with others name
Did you really mean to say that you cooked the corn in the first step for 30 minutes?
Yes indeed