I am proud to be one of your biggest ever fans here. What a fantastic choice of quail recipes and beautiful dishes.. Bravo chef and love to see more from you..keep alive and cooking💪🏻💪🏻💪🏻 Staysafe and may God always bless you
Beautiful video! Would you advise about the trimmings you mention please? First, you use the trimmings to make a farce, and second you roast the trimmings later in the video. Do you use boneless trimmings for the farce and roast the remaining bones after?
Well that looks utterly delicious, Jules. You've taken your content to the next level. It's so good to see what you've become. The skill and execution of this dish is of the highest level!! Amazing work!!
@@JulesCookingGlobal We have a young Ukrainian mother and her very lively 3 year old boy living with us right now so everything is a challenge but also a lot of fun. |So if not this weekend then definitely next weekend. Is there somewhere that we can post the results of our efforts for us all to enjoy, and then applaud our efforts and laugh at our failure's?
it's similar to the chicken dish right? also I'd really love if you could give me some advice on wich type of book should i get to learn all the basics and advanced theory and techines of fine dining!
I love what you are doing, I think you should even invite some people to try what you did, some random people, just to get the emotion of trying the amazing dishes you are preparing :)
Ziet er heerlijk uit! Vraagje.. op 5:27 zeg je dat je poeder toevoegd tegen het schiften.. wat is dat dan? Nog klein vraagje.. Wil dit maken met kerst.. maar kan je de voorbereidingen ook dag van tevoren doen? Vooral de kwartel dan.
Thank you a lot for sharing all your recipes! I'll try to prepare it tomorrow, but I bought a pheasant instead of a quail. Could it be prepared with pheasant too? :)
Jules, I have noticed in your videos that you mention the amounts of Xanthan Gum powder in very subjective terms, such as "tip of a knife" or "a touch of." Xanthan Gum is so very sensitive to the very tiny percentage added to liquids that I would have thought you would mention specific gram weights. For example, when I make vinaigrette dressing I use a mere 0.13% by weight of ingredients and it both thickens and binds perfectly and enables it to cling to the salad greens rather than pool in the bottom of the plate. So for a pint jar of vinaigrette containing 380.2 grams of ingredients I shear in only 0.50 grams of Xanthan Gum. Using even 0.75 grams ruins it. I respect your opinion on this and would love to hear your thoughts on it.
The new format, when you are not only voicing-over but speaking live is really great! I'm big fan of your content! Greetings from Poland ;)
Absolutely, also I thought mentioning portion sizes at the end was very useful.
you used 3 for 6 people !!
Yesterday I cooked 6 and ate 3 myself.
However I didn't know, that quail could be this elegant.
This channel is UNDERRATED
Awsome channel brother !
Thanks a lot man!
looks amazing, turning such a delicate bird into such an amazing dish. Great stuff chef, have a nice day!
This is not a video this is a imaginary journey to food planet 🌏
Thanks and inspiring
I am proud to be one of your biggest ever fans here. What a fantastic choice of quail recipes and beautiful dishes..
Bravo chef and love to see more from you..keep alive and cooking💪🏻💪🏻💪🏻
Staysafe and may God always bless you
Amazing as always. I'd like to see you explaining edible flowers. Flavours and growing times etc. It's certainly something I lack in my knowledge.
I would love to see something like that!
So clean in the kitchen, there is nothing superfluous in the frame, colossal hard work
Really love the new format. Explaining the variations and subsitutes is a great addition and adds another level of practicality to your videos
Jules absolutely stunning as per 😍
Very good channel: excellent communicator and chef.
An amazing dish like so many you published already. I am very happy that I found your channel. Keep going.
Hello, I am very happy with your videos. I like that you explain the whole process. I wish you more good videos and lots of followers.👍
The flavors splash off the screen 😋
High level as always chef...greeting from Morocco
You're ready to compete at Top Chef
Awesome tips and every step. Great dish!!! Thank you Master!
Beautiful video! Would you advise about the trimmings you mention please? First, you use the trimmings to make a farce, and second you roast the trimmings later in the video. Do you use boneless trimmings for the farce and roast the remaining bones after?
quail egss really good😍
Well that looks utterly delicious, Jules. You've taken your content to the next level. It's so good to see what you've become. The skill and execution of this dish is of the highest level!! Amazing work!!
Thanks Nick! You’re to kind 🙌🏼
This recipe is........utterly brilliant
This is a weekend prep for me and that will be a fabulous weekend!
Hope you like it! Enjoy
@@JulesCookingGlobal We have a young Ukrainian mother and her very lively 3 year old boy living with us right now so everything is a challenge but also a lot of fun. |So if not this weekend then definitely next weekend. Is there somewhere that we can post the results of our efforts for us all to enjoy, and then applaud our efforts and laugh at our failure's?
Great work! I would really like to see you do another classic: the french omelette
I would love to see a risotto. Big fan of your content! It’s a different advance course for chefs. Thank you
amazing as always jules
Beautiful
Great technique! It's just beautiful to see how precisely you work.
Beautiful 👌
Will give it a try. Awsome as always.
always great! I'm a big fan of you. thank you for the Video. hope one day I really want to watch your style of Korean food. 🥺
Another amazing dish! The new format is algo so great! Thank you for your great job!
Means the world! Thanks a lot
Very delicious 😋
Glad you liked it 🙌🏼
Amazing work chef 👏
Hell yes !
Appreciate it!
Mooi gerecht Jules
Dankjewel!
are you going to make a cookbook by any chance? would 100% buy it
it's similar to the chicken dish right? also I'd really love if you could give me some advice on wich type of book should i get to learn all the basics and advanced theory and techines of fine dining!
Can't wait to try making this myself this weekend! Thanks as always Jules :)
Awesome to hear!
Merci JULES ❤ . Can you give me a gel garlic recipes . Thank you again for everything than you give
Next level cooking. Thank you Jules for showing this. I for one will not be trying it. I just cannot do it.
I love what you are doing, I think you should even invite some people to try what you did, some random people, just to get the emotion of trying the amazing dishes you are preparing :)
Excellent work! Well explained.
Ziet er heerlijk uit! Vraagje.. op 5:27 zeg je dat je poeder toevoegd tegen het schiften.. wat is dat dan?
Nog klein vraagje.. Wil dit maken met kerst.. maar kan je de voorbereidingen ook dag van tevoren doen? Vooral de kwartel dan.
Looks amazing! Link to the ceramic egg you're using? Checked in your equipment list but not seeing it.
Great video and fantastic dish👌 where can you get the big flat sieve
Excellent. What's the powder you used to prevent the onion cream from splitting again. Any substitute for it?
Xanthan
Thank you a lot for sharing all your recipes!
I'll try to prepare it tomorrow, but I bought a pheasant instead of a quail. Could it be prepared with pheasant too? :)
I love what I see
What kind of subtitution for Cives flower or the pickles purple flower you used as an garnish
It’s pretty fresh, so maybe go with pickled radish. I think that could definitely work. Have a good one
What is the centrum powder added to the sauce?
Jules, I have noticed in your videos that you mention the amounts of Xanthan Gum powder in very subjective terms, such as "tip of a knife" or "a touch of." Xanthan Gum is so very sensitive to the very tiny percentage added to liquids that I would have thought you would mention specific gram weights.
For example, when I make vinaigrette dressing I use a mere 0.13% by weight of ingredients and it both thickens and binds perfectly and enables it to cling to the salad greens rather than pool in the bottom of the plate. So for a pint jar of vinaigrette containing 380.2 grams of ingredients I shear in only 0.50 grams of Xanthan Gum. Using even 0.75 grams ruins it.
I respect your opinion on this and would love to hear your thoughts on it.
круто!!!
I have trouble finding the written recipe. I went to the website but could not find it.
nice but I change the plate, difficult to cut.
Oh! I don't know that flower, we may not have it in d Phil🤔😶
What happened to the pickled chive flowers?
can you share link where we can buy that dinosaur egg shaped thing?
Dans quel restaurant travail tu?
mon français n'est pas si bon donc je traduis juste depuis google. Je pense qu'il est un créateur de contenu à plein temps + des cours d'enseignement
🔥🙌🎉👍
🤤🤤🤤🤤🤤🤤
Why upside down ?
What's happening at 6:35? XD
damn.
It cost you a whole day to make this dish
first :)
Calmer Joshua weismann
Please more fish and selfish