@@areprianto6808 no thats not the problem. He hasnt got the views he deserves yet, but as soon as he explodes, theres gonna be millions of views on every video
Excellent I hope in the future you will give us a unique foie gras idea. I love the way you use the mushroom the earthly flavor will top the dish when restaurants open and get back to work I ll try something like this with duck breast .
Thank you chef ! Incredible quality content. Very fine skills and cooking knoledge and great step by step instructuctions on how to execute the recipe. I am developing chef in my early years and I am so pleased that I found your channel. You re amazing !
Quite surprised you don't have many subscribers, I can tell you're quite technical and have a large knowledge ( I'm a cook as well). Since I've seen you became vegan, have you ever heard about the celeriac shawarma of Noma? I've been there and saw pretty much how they do it aproximately, would you be interested to know it's done? And perhaps do a video on your channel! Cheers
Thanks Nicolas! I’ve indeed seen it and looks delicious, but it’s not really my style. But thank you for offering! I already have a video on how to do a celeriac Wellington. It’s first cooked in a salt dough and it’s really good
@@JulesCookingGlobal yeah I've seen it! I get it Noma is really unique so I understand it's not your cup of tea! I'm following your same kind of path, being vegan is a true challenge but so satisfying! Keep on rocking man! Hope there will be more vegan fine dining restaurants in the future!
That’s pure timing, just make sure you have all your prep ready. First make the glazed leg really hot and meanwhile cut the duck of the bone, then place it back on the bone and give it some heat in your oven. Then plate your other components. After that put the duck on the plate and serve it with a super hot sauce
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
The pastry videos are nice, but I'd definitely like to see more savory cooking videos like this!
Thanks Juan! I’ll keep it in mind
As for me is the best channel for the professional chefs.)
Yet another insane video Jules. Learn new techniques EVERY video. Thank you for your contributions to the world of TH-cam 🙏
Thanks Carl! Good to hear!
So much quality, so little views
The little viewings because of the quality, people doesn't like to watch what is difficult to replicatie,or requires lot of effort to make it.
Thank you! Really appreciate it!
This is true . Only real cooks can understand
@@areprianto6808 no thats not the problem. He hasnt got the views he deserves yet, but as soon as he explodes, theres gonna be millions of views on every video
Exactly!👌🏼
Excellent I hope in the future you will give us a unique foie gras idea. I love the way you use the mushroom the earthly flavor will top the dish when restaurants open and get back to work I ll try something like this with duck breast .
Great to hear man! Thanks
Thank you chef ! Incredible quality content. Very fine skills and cooking knoledge and great step by step instructuctions on how to execute the recipe. I am developing chef in my early years and I am so pleased that I found your channel. You re amazing !
Thanks Marcus!
Again... Beautiful work chef
Thank you!
Perfect color!
Thanks!
Always perfect chef
Thanks!
Just casually smashing one video a day in support. Love your channel my man
Thanks a lot Michael! Really appreciate it
Your friends and family must be very Happy 😂
I think so haha
Top notch chef ! Michelline hands 😍
Thanks! Appreciate it!
Amazing chef. ❤️
Thank you! Much appreciated!
Love duck dish. Thank you chef 💕👍🙏
Thank you very much Chef! Amazing video as always! Keep up the good work!
Really appreciate it! Thank you
Mind blowing, mouthwatering and extremely creative dish 🎉
Weer een super mooi gerecht en leerzaam om te kijken. Ben elke keer weer geboeid door je filmpjes en je kunde
Dankjewel Pieter!
Just fantastic
Chef please do not stop inspiring us by your cooking videos, you will get your rightful subscribers and view, sooner there you realise 😀
Thanks Raheem!
Magnificent!!!
Thank you!
rodjeni sta si mu uradio svaka cast
Chef, this is really awesome!
Thanks!
Amazing cooking
Amazing Cook keep it up.
Thank you Christof!
Nice recipe jule
Thank you!
amazing, as always! keep it up ♥️
Thanks Ariane!
Excellent
Thanks!
Why you cook the meat at lower temperatures? I want to know like 110⁰c.
Traditional meats are cooked around 160⁰ to 200⁰.
Does it makes it more moist?
Waiting for you to blow up, appreciate all the knowledge... Also have a cooking channel but yours is next level
Keep pushing 👏🏻
Thanks! Sure will
Geweldig gerecht !
Dankjewel!
Cool ,💪🏻
Thanks!
Awesome chef 😍 con you share the recipes with a ingredients?? Thanks a lot
Thanks Antonio, you can find the ingredients in the description and I tell everything in the movie itself
Thank you for your nice vidio
Thanks!
Exceptional video Jules! Uitstekkend!
Hi Chef, is shitake mushroom slice uncook and eat it raw? Thank you for your quality video
The shitakes were baked ala duxelles... the regular mushroom is raw and thinly sliced 👍🏻
Indeed! 👌🏼
Quite surprised you don't have many subscribers, I can tell you're quite technical and have a large knowledge ( I'm a cook as well). Since I've seen you became vegan, have you ever heard about the celeriac shawarma of Noma? I've been there and saw pretty much how they do it aproximately, would you be interested to know it's done? And perhaps do a video on your channel! Cheers
Thanks Nicolas! I’ve indeed seen it and looks delicious, but it’s not really my style. But thank you for offering! I already have a video on how to do a celeriac Wellington. It’s first cooked in a salt dough and it’s really good
@@JulesCookingGlobal yeah I've seen it! I get it Noma is really unique so I understand it's not your cup of tea! I'm following your same kind of path, being vegan is a true challenge but so satisfying! Keep on rocking man! Hope there will be more vegan fine dining restaurants in the future!
Mooi gerechtje hoor zal zeker de rabarber gebruiken
Dankjewel Marcus!
👍
Thanks!
😍😍😍
What song is this in the background?
Can i change rhubarb to something else ?
In a restaurant what happens if you only get one order issuing this technique of the whole duck ?
勉強になります！
ありがとう！
What pan do you use?
I use a lot of pans, withs one do you mean?
@@JulesCookingGlobal when you were pan seared the duck breast
Nothing special, just a basic $20 pan I bought years ago
I wonder how to get it hot on the table at home. Can you please help me out?
That’s pure timing, just make sure you have all your prep ready. First make the glazed leg really hot and meanwhile cut the duck of the bone, then place it back on the bone and give it some heat in your oven. Then plate your other components. After that put the duck on the plate and serve it with a super hot sauce
Who has $200 of duck fat sitting around
Good lord the amount of toxic chefs I could have skipped if I had found your channel sooner...