I've been looking for your blender Jules. May I know what it is? Congratulations on the new studio! I am a home cook and you are my hero! Love from the Philippines!
I'm not big on oysters (tried a couple of times, they felt too much like saltwater), but I'd definitely try this amouse! I can't manage to figure out the taste, but I feel it would be great. (also I love how you'll find IKEA stuff even in the kitchen of Michelin starred chefs lol)
As in asian deep fry, the cornstarch makes the batter lighter (more air pockets - crisp) while the all purpose flour will keep the structure (crunch) :) All corn or potato starch will be too delicate and fall apart once in contact with liquid or even if humid.
Japanese Rice Vinegar as opposed to the usual coconut or sugar cane in asia or grape from the west. They come in bottles that look just like Mirin so it can be confusing.
@JulesCooking I must tell you that every dish looks awesome and made with more love and caution compared to the Gallo d´oro. I would love to work with you and learn everything you have to teach. I am 22 years old and my passion for Michelin is dying because of Il Gallo d´oro. When I watch your videos I always have that sparking in my passion for michelin again. (I am not fluent in English, if there is grammatical errors sorry :) )
That shell is effin awesome
I've been looking for your blender Jules. May I know what it is? Congratulations on the new studio! I am a home cook and you are my hero! Love from the Philippines!
@Jules Cooking I love your content Chef! You really need to bring out a Cookbook! It will be a bestseller
Yes! Cookbook!
I'd certainly buy it.
When cookbook?
Thnx for all vids so far, well explained and great!
A delicious work of art. So glad I found your channel ❤
This looks absolutely incredible!
You've really outdone yourself again, Jules.
Wow!….simply….wow! Nicely done!
The shell effect is brilliant, it looks amazing
Love your recipes! Love your kitchen! Love your ideas! You are amazing
You're so inspiring Jules! Thanks for sharing your hard work with us!
LOVE your videos - keep them coming, they’re so amazing and inspiring!!
wowww so good chef, that's why your number one !
Looks just fantastic!!!! Thank you
So many fantastic techniques. What an inspiration to watch.
It was so delicious! Hope you give it a try 👌🏼
It’s a great combination I will
Try soon..
So inspiring, great techniques chef ! ❤
Dude! That's beautiful
Congratulazioni per il nuovo studio..
@julescooking can you talk about the silver spray ingredient? There’s no info s out it in the written recipe on your website.
perfection
amazing jules!
That is cool!
Great Receipe as always. Who is the manufacturer of your trays? I can't find decent ones.
Jule, thank you so much for a fantastic videos. If it's not a secret, could you pls tell where you bought the oyster stamp? thank you.
Bro, great job. I'm looking forward to new videos, it's nice to listen to your content. Post your daily meals)))
Impressive
As a pescatarian I’m in LOVE with this! Would it be ok to sub cocoa butter in place of the marrow?
Is it possible to do this in an hour without a blender? This is for a cooking competition for high school students. I think this would be a huge hit!
Nice Oysters!
Hi Jules, where i can buy that nice jug with the filter? And can You tell me the recipe for the ginger syrup?
I'm not big on oysters (tried a couple of times, they felt too much like saltwater), but I'd definitely try this amouse! I can't manage to figure out the taste, but I feel it would be great.
(also I love how you'll find IKEA stuff even in the kitchen of Michelin starred chefs lol)
Amazing video @JulesCookingGlobal. I'll be waiting for a new video from a new studio. Much respect to you.
Your such a inspiration
Amazing
Holy shit this is next level haha
Chef 🤘✊🙏🙏🤘🙏❤️❤️
Hi!
I have a question about the oyster shell. Why use 2 different flours and a cornstarch? Would this work with just one type of flour?
Thank you!
As in asian deep fry, the cornstarch makes the batter lighter (more air pockets - crisp) while the all purpose flour will keep the structure (crunch) :) All corn or potato starch will be too delicate and fall apart once in contact with liquid or even if humid.
@@jackduavit6189 Oh that’s very interesting to know! Thanks for the info!
Hi chef what kind of blender are you using?
Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
What is the name of youre blender? Or where can i buy one
Where I can buy that oyster shell tool to deep fry?
Find it here --> shop.moldbrothers.com/product/realistic-oyster-pie-tee/
Hello Chef Jules! I had a question question! What is Sushi Vinegar? I went to japanese store and couldn’t find anything labeled “sushi vinegar”!
Japanese Rice Vinegar as opposed to the usual coconut or sugar cane in asia or grape from the west. They come in bottles that look just like Mirin so it can be confusing.
🔥🔥🔥🔥
Most people wouldn't complain if they got this is amuse in a 2 (and probably 3) star restaurant.
Excuse me.. please may I have the name of the flours you were using..
Does anybody know where to buy the mold for the oyster shell?
Mold brothers
@@العمليةإئ much appreciated homie
Lookking sooo good. But thats alot of work for one bite 🙃😅
What happened to the audio at 6:46 and 7:00 lol?? I think Jules has a demon in his kitchen lol
You're a magician!
Staat het misschien in de toekomst op de planning om een restaurant te beginnen? Wil jouw eten zo graag proeven. :)
¸Interesting
Im one of those rare chefs with no sense of smell:(! I allways need my sous chef around me when i shuck ousters to give a sniff for me!!
Bon appétit.
Impressionnante cette recette. J’aimerais tellement que ce soit en francais, la traduction automatique n’est vraiment pas fiable.
Someone tag Andrew from worth it - his dream come true 😅
Heel vet
so much effort for 1 bite of food
@JulesCooking I must tell you that every dish looks awesome and made with more love and caution compared to the Gallo d´oro. I would love to work with you and learn everything you have to teach. I am 22 years old and my passion for Michelin is dying because of Il Gallo d´oro. When I watch your videos I always have that sparking in my passion for michelin again. (I am not fluent in English, if there is grammatical errors sorry :) )
Am vrut să mă alături şi eu...dar pentru că nu traduce şi în lb.română...renunț...nu mă abonez...