honestly Jules, i have been into the youtube cooking channels for quite a while now and your channel is definitely the best one out there. everything you do is so clear, your setup is so professional, footage is always on point and the dishes you make and the complexity you cook with is such a big source of inspiration for me! thank you so much for your amazing content and keep up the good work man!
Genius ❤ Thank you very much for such an incredible vegan dish. As vegans, we don't often get the opportunity to enjoy upscale, delicious plant-based cuisine like this.
Hello Jules, first of all thanks a lot for these recipes and videos. I have one question regarding the The vegan buttermilk sauce. I have tried to this sauce with hazelnuts instead of cashews and I did not have 1 hour to let it sit so after bring them all to boil I used a food processor and sieved it. At the end I was left with a runny sauce. May I ask what can I do to have a thicker sauce if I do not have the one hour to let it sit. And what does that one hour waiting time accomplishes? Thank you so much, have a great day
I have a question...i've always been told to "never" freeze a preparation that contains "agar" in it. Unless you want to clarify a stock. But, since you're doing it. Do you have any recommandations? In other words, how many hours can you keep it in the freezer then? At what point does the agar loses its gelification power/properties?
You can freeze it as long as you like, but it looses around 20% of its binding. In this chase that's actually a good thing to make the texture even more pleasant.
Hi Jules, Thanks voor de geweldige video weer! Ik ben zelf geen kok, amper een hobbykok, maar vind het altijd indrukwekkend om te zien. Vraagje: hoe weer je wanneer de temperatuur van 65 graden is bereikt? Gebruik je een thermometer? En waar heb jij daslook gehaald? Verder lijkt het me super interessant om een video te zien over jouw proces, hoe je tot zo'n gerecht komt. Ben ook echt benieuwd hoe jouw brein werkt, want wat je creëert is pure kunst.
Thanks! Daslook pluk ik altijd in het bos en de temperatuur voel ik altijd met mijn hand, maar je kan het ook meten met een thermometer. Qua creëren is het altijd lastig om dat zo uit te leggen. Heb meer dan 16 jaar ervaring op hoog niveau en ik creëer al vanaf dag 1. Ervaring is mega belangrijk, maar af en toe is het net als schilderen of andere kunst.
@@JulesCookingGlobal Thanks voor de info! Fascinerend. Kan me er een klein beetje iets bij voorstellen. Wie weet kom je in de toekomst tot zo'n video. Voor nu, thanks voor de leuke content!
Jules you need to remove it from the mold out of the freezer how many minutes before serving it, so that you don't serve ice and make sure it is at the right temperature
You can let it defrost in your fridge and keep it covered for around a day. Or let it defrost out of the fridge, then it takes around 20 to 25 minutes. Really depends on the temperature of your kitchen as well.
Hi Jules, can you please tell from where did u get the white small carrots? I've searched on Google and I cannot find them anywhere in the UK. Thank you!
Because in flavor and texture it's quite similar to my buttermilk sauce. This way people can connect more to it, other then calling it cashew and lime sauce 😅
Man with the green oil you should put under ice and leave it to cool on the fridge and the next day then pass it through the sieve. It will have much better flavour. Some oil look green but the taste to nothing or sour.
Who the hell are you? Do you work on a michelin restaurant? You made a mayo without eggs? Hows that possible, its the chickpeas? Im impressed. Im gonna learn a lot here it seens
I LOVE ❤ your receipts! However, I really dislike the focus on Moldbrothers… I get your working with them and I have 8-10 different moods from them. However, I ten time prefer your creations, which are possible to re target without special molds…. Just my 2 Cents.
Everything I add to a plate is there for a reason (flavor, texture, etc). Here it's exactly the same, all herbs and flowers add flavor and texture. It's the same in a salad mix, only here I place the herbs neatly instead of mixing it
@@JulesCookingGlobalWe, at cooking school in Brussels, are following your channel closely and remaking every recipe that you made. Thank you for vegan options too! ❤
![These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking](http://i.ytimg.com/vi/dMugENc-6mg/mqdefault.jpg)
![[ENGSUB] UNPRODUCTIVE DAY ใช้ชีวิต (เปื่อยๆ) ด้วยกัน 1 วัน! | OUROAD CLOSEFRiEND SS2 EP.9](http://i.ytimg.com/vi/pyYKZ3kra9w/mqdefault.jpg)
honestly Jules, i have been into the youtube cooking channels for quite a while now and your channel is definitely the best one out there. everything you do is so clear, your setup is so professional, footage is always on point and the dishes you make and the complexity you cook with is such a big source of inspiration for me! thank you so much for your amazing content and keep up the good work man!
Seriously. Such a wealth of free knowledge too. Really appreciate him!
Genius ❤ Thank you very much for such an incredible vegan dish. As vegans, we don't often get the opportunity to enjoy upscale, delicious plant-based cuisine like this.
Si beautiful!!!! I would like to see more about vegan dishes and vegan techniques!!!
more vegan recipes pls! absolutely loved this ❤
It's about time for you to showcase the beauty of the veggie kingdom, and you absolutely nailed it. Keep up the great work mate, it looks stunning!
More than a cooking channel, this is art, fine dining! Thank you!
Hi Jules, I love you artistic styles. When you have your cookbook ? I am sure many of us waiting for it. ❤️
Hello Jules, first of all thanks a lot for these recipes and videos. I have one question regarding the The vegan buttermilk sauce. I have tried to this sauce with hazelnuts instead of cashews and I did not have 1 hour to let it sit so after bring them all to boil I used a food processor and sieved it. At the end I was left with a runny sauce. May I ask what can I do to have a thicker sauce if I do not have the one hour to let it sit. And what does that one hour waiting time accomplishes?
Thank you so much, have a great day
I am following all your products and I just want to thank you for all of it.
Great work
Thank you! Far too kind 🙌🏼
Your grinder looks very powerful. Which brand of grinder are you using?
A piece of art!
Appreciate the support! Means the world 🙏🏼🔥
How long should you take the savory flan out of the freezer before serving?
Beautiful your attention to detail is amazing
It was so delicious! Hope you give it a try 👌🏼
How long does it take for it to solidify and stabilize the agar agar?
I have a question...i've always been told to "never" freeze a preparation that contains "agar" in it. Unless you want to clarify a stock. But, since you're doing it. Do you have any recommandations? In other words, how many hours can you keep it in the freezer then? At what point does the agar loses its gelification power/properties?
You can freeze it as long as you like, but it looses around 20% of its binding. In this chase that's actually a good thing to make the texture even more pleasant.
@@JulesCookingGlobal Thanks !
That's a great dish
Art.
great to try this.
Hi Jules, Thanks voor de geweldige video weer! Ik ben zelf geen kok, amper een hobbykok, maar vind het altijd indrukwekkend om te zien. Vraagje: hoe weer je wanneer de temperatuur van 65 graden is bereikt? Gebruik je een thermometer? En waar heb jij daslook gehaald?
Verder lijkt het me super interessant om een video te zien over jouw proces, hoe je tot zo'n gerecht komt. Ben ook echt benieuwd hoe jouw brein werkt, want wat je creëert is pure kunst.
Thanks! Daslook pluk ik altijd in het bos en de temperatuur voel ik altijd met mijn hand, maar je kan het ook meten met een thermometer.
Qua creëren is het altijd lastig om dat zo uit te leggen. Heb meer dan 16 jaar ervaring op hoog niveau en ik creëer al vanaf dag 1. Ervaring is mega belangrijk, maar af en toe is het net als schilderen of andere kunst.
@@JulesCookingGlobal Thanks voor de info! Fascinerend. Kan me er een klein beetje iets bij voorstellen. Wie weet kom je in de toekomst tot zo'n video. Voor nu, thanks voor de leuke content!
Love this! How do you come up with all these ideas?
Amazing work Chef 😍
Appreciate the support 🙌🏼🔥
Jules you need to remove it from the mold out of the freezer how many minutes before serving it, so that you don't serve ice and make sure it is at the right temperature
You can let it defrost in your fridge and keep it covered for around a day. Or let it defrost out of the fridge, then it takes around 20 to 25 minutes. Really depends on the temperature of your kitchen as well.
Heel tof!
Mice an place plateau is heel nice!!
Dankjewel!
What I'd like to see next is lamb. I haven't seen you do any lamb videos. Thanks!
Thanks for the suggestion! I’ll definitely look into it 🙏🏼
yum!
Where can I find wild garlic leaves?
Such a change from all the American multimillion views having deep frying recreating eachothers TH-cam “chefs”. Very nice
Hi Jules, can you please tell from where did u get the white small carrots? I've searched on Google and I cannot find them anywhere in the UK. Thank you!
It's a very small normal white carrot. You could also replace it with a mild radish
Is there any reason why you called that sauce buttermilk since it has no buttermilk? I'm asking because I want recipe for buttermilk sauce 🙂
Because in flavor and texture it's quite similar to my buttermilk sauce. This way people can connect more to it, other then calling it cashew and lime sauce 😅
Sublime!
Thanks!
Super recept!
Thanks!
Whats the name of the small blender you always use?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Epic!
which blender do you use?
Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Wow dude
Wow so beautiful
Man with the green oil you should put under ice and leave it to cool on the fridge and the next day then pass it through the sieve. It will have much better flavour. Some oil look green but the taste to nothing or sour.
But I think it's to look at it enough
👏👏👏
🙌🏼
More vegan videos!
Who the hell are you? Do you work on a michelin restaurant? You made a mayo without eggs? Hows that possible, its the chickpeas? Im impressed. Im gonna learn a lot here it seens
To destroy this green artwork is a sin in itself
Uoouuh❤️🔥
Thanks! 🙌🏼 Really appreciate it!
I LOVE ❤ your receipts! However, I really dislike the focus on Moldbrothers… I get your working with them and I have 8-10 different moods from them. However, I ten time prefer your creations, which are possible to re target without special molds…. Just my 2 Cents.
W💚W🤤
Thanks!
I think there's too much emphasis on leaves and decorative garnishes,these things aren't exactly delicious to eat.
Everything I add to a plate is there for a reason (flavor, texture, etc). Here it's exactly the same, all herbs and flowers add flavor and texture. It's the same in a salad mix, only here I place the herbs neatly instead of mixing it
@@JulesCookingGlobal are you aware you're a fashion victim?
@@JulesCookingGlobalWe, at cooking school in Brussels, are following your channel closely and remaking every recipe that you made. Thank you for vegan options too! ❤