Salt dough baked pear with jerusalem artichoke | Fine dining dish
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- เผยแพร่เมื่อ 27 ม.ค. 2022
- Today we're going to make a beautifully salt dough baked pear with different preparations of Jerusalem artichoke and a light but super flavorful sauce. All great recipes, so enjoy guys!
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To be honest dude after watching you work on youtube and some pictures i stumbled on chefsteps made me realise you're one of the most talented young chefs i ve seen in a while. You have a very unique view on food. Very unique style of fine dinning. Thanks of all those free techniques dude, someone that actually studys what you ve been doing right here can actually elevate them selves as a cook.
So kind of you to say Dinos! Means the world
I now have a rule in our house. Whenever we have guests over for dinner, at least one of the courses is one of your recipes. Made this one yesterday. Such a surprising combination of flavours. Very delicate and balanced. Everyone loved it. Congrats again on the 100.000 subscribers.
Thank you so much! Really appreciate it and so great to hear!
I love and admire your talent. This recipe i’ll try, because among those that you did before, this one seems absolutely feasible,, to me…
Keep it up, amazing talent!
I'm apprehensive to tell others about your page; I feel like you're my secret weapon. Keep it up, man!!
Such an interesting, unique and elegant dish. I am truly inspired by your videos. The recipes are always as I described above and so very appetising. You are showing creativity combined with great techniques in dishes that I would love to eat. Great work, Jules.
Your creations are always so inspiring! Thank you for sharing these recipes! As for a request for what to see next... One of the best ever desserts I've ever had was a "bavarois de guindones" style dessert from a michelin restaurant with lime leaf and goat cheese than I've always been puzzled as to how it was made and I'd be super thankful if you could give some insight into how these style of egg-white based desserts are made.
Jules, wondering On your ideas for utilizing kumquat for home dishes. I like to put extra effort into the dishes I Cook on weekends (week days for me are same thing for 3 days - healthy meals since Im getting rid of pandemic gains) and I love the unusual scent and flavor of this fruit. In the past I served a kumquat salsa with tomato, shallot and herbs as a side to oven baked lamb shoulder - Such good combo. Next time I was wondering if perhaps a nitrous Oxide whipper to make a kumquat foam wouldnt be a bad idea for a Fish dishes or something like a side for bunch of nice skewers with different tender cuts of meat like lamb/beef tenderloin bits etc.
Thank you for the great content! Very enjoyable to watch
Hey Jules, amazing video as always, looks delicious! I'm curious, do you think you'll ever do a kitchen tour? It would be great!
Love this dish chef!
So lovely, man ! Looks incredibly tasty ! Thank you for your videos ! I'm a chef myself and I'd love being able to make everything you do ... Cheers for being inspiring !
Fantastic , as always Jules
Phenomenal as always.
love that dish great work
beautiful, love it
Greatt cheff🙏
Excellent work Chef!...
Man you are a genius. Salut!
jules i love your videos! very inspiring..i would love to see you make a fantastic wagyu dish
It was awesome thing to watch! However a slice of pear with 2 dollops of something is barely an apetizer and its hard to call it a dish :D Its very artistic and beatiful creation. Im all in to learn on this unusual cooking chanel. Fine dining is not usualy what People Look for on TH-cam but im for sure into this kind of stuff too.
Great recipe as always, dude. What are the advantages of using salt dough instead of an aluminum foil wrap?
Fucking love your cooking bro. This is insane that this source of creativity is available for free.
On a different level!
I am beat some Jerusalem artichoke dishes and I struggled a lot with gas. Is there a cooking technique necessary to stop that. Cramps is another byproduct.
I would love to hear your comments about it. Gratefully KS.
Hi Jules
Again a Masterpiece:) Love your stuff so much.
May I ask what kind of watch you have on? I noticed you have quite a collection:)
Cheers
Very few TH-cam chef come close to Jules cooking content.
Thank you so much! Really appreciate it
Hi Jules, amazing video as always! I'm curious why baking the pear in doughs?
He said in his celeriac video: “To keep the moisture inside”
Jules. This dish, is it a desert? How many couverts does the recipe serve? Inspiring as always. Thanks
Hi! It's for around 10 course and I would serve it as an in-between course
Hey Jules can you do something with goatcheese?
I’m going to be real honest here, but if there’s something I hate more then anything it’s goats cheese… haha so no sorry
Hi Jules, werk je in een restaurant? Zo ja, wil je zeggen welke? Zou er graag eens gaan eten. :)
What does it do to cook the pear in salted dough? Is there a way to achieve a similar result without it? Just curious
Ravioli dish