How to make a langoustine bisque, sauce, reduction and oil

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  • เผยแพร่เมื่อ 23 ธ.ค. 2024

ความคิดเห็น • 112

  • @mitchstark9903
    @mitchstark9903 3 ปีที่แล้ว +51

    I'm so pumped about you becoming a full time content creator, honestly the prettiest food on youtube

  • @Mo_Ketchups
    @Mo_Ketchups ปีที่แล้ว +2

    This guy is FANTASTIC to have on this platform! No crap ingredient or labor shortcuts (i.e., no tapout words like “easy,” “simple,” “vegan,” or “healthy.”)-all top-tier pro stylings! 😅👌

  • @naiadbaksh3996
    @naiadbaksh3996 3 ปีที่แล้ว +17

    You’re quickly becoming my favourite food youtuber! No one is doing haute cuisine tutorials like you. Keep up the amazing work.

  • @kingk2405
    @kingk2405 2 ปีที่แล้ว +3

    The bisque is my favorite soup . In France I used to make it because you need to go to a really upmarket restaurant to get the proper one ...just with 300 ml of Brandy in it will put a bowl of it in a restaurant for at least 15$ .
    NB : When having some bisque it is also good to have some croutons basted in lobster / langoustine butter and slightly brushed with garlic then a little dash of crème fraîche on top of it ! Best soup ever .

  • @donjay3736
    @donjay3736 3 ปีที่แล้ว +3

    Simply the best food channel ever

  • @raheemuddin3151
    @raheemuddin3151 3 ปีที่แล้ว +3

    Brilliant chef! Really pleased and grateful to know you doing youtube for full time mate! We have lot to learn from you

  • @RoxannaDiaz-z6k
    @RoxannaDiaz-z6k 5 หลายเดือนก่อน

    I love your style and detailed recipes, they are a work of art! How about "Tournedos Rossini"?

  • @gonzaloalegre7062
    @gonzaloalegre7062 3 ปีที่แล้ว +1

    Wow chef an amazing dish!!! Very beautiful and pleasant to see.

  • @tobiasboberg524
    @tobiasboberg524 2 ปีที่แล้ว

    I would love to have some additional information on how to store the leftovers, for exemple the shelflife for the oil in a fridge etc. Keep up the awsome job!!!

  • @danhem100
    @danhem100 2 ปีที่แล้ว

    Wow wow wow….I can’t wait to try this. Amazing insights into fine dining. What a show for all home, self proclaimed chefs.

  • @medisazahedi9347
    @medisazahedi9347 3 ปีที่แล้ว +1

    one of my favorite content creators on TH-cam! you're awesome

  • @ckkagu3995
    @ckkagu3995 3 ปีที่แล้ว +1

    Thank you for adding the explanations!!! Can you also add how many people this/your next dishes serve/s?

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว

      I think the oil is enough for 100 people and the sauce & reduction for around 30. But obviously this depends on the amount of sauce you give

    • @ckkagu3995
      @ckkagu3995 3 ปีที่แล้ว

      @@JulesCookingGlobal thank you

  • @seferinorino6951
    @seferinorino6951 3 ปีที่แล้ว +1

    Your creations are spectacular

  • @lixu1636
    @lixu1636 3 ปีที่แล้ว +1

    Thank you for sharing your recipe and work chef! 🙏👍👍👍

  • @foodthyme2961
    @foodthyme2961 2 ปีที่แล้ว

    Thank You Jules!

  • @MelanieJermeleWhite
    @MelanieJermeleWhite 3 ปีที่แล้ว +3

    This is amazing. Imagine turning the reduction into a pasta sauce. Praying I get to do this. Although, Langoustine are impractical where I live, so I will have to go for lobster or shrimp.

    • @sacoto98
      @sacoto98 3 ปีที่แล้ว +4

      You get amazing flavour just by doing it with regular shrimp. Don't underestimate the less expensive seafood.

  • @MagneticPool24
    @MagneticPool24 3 ปีที่แล้ว

    Truly amazing food. Best I've seen on TH-cam.

  • @wizardhyeong
    @wizardhyeong 3 ปีที่แล้ว +1

    can I do this with shrimp? would it be a lot different? Really appreciate your content chef!

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +1

      You definitely can. There is so much flavor in shrimp heads. Have a good one!

  • @denniscopp2032
    @denniscopp2032 ปีที่แล้ว

    Hey man love the content, can i churn the shells etc in a blender on slow

  • @darickgetachew8568
    @darickgetachew8568 2 ปีที่แล้ว

    It's Fine dining. Fantastic work keep up bro. Tnx

  • @leodiano5525
    @leodiano5525 3 ปีที่แล้ว +1

    I'm learning a lot from you. Thank you very much!

  • @jaajames
    @jaajames 3 ปีที่แล้ว +4

    How did you manage to get so many langoustine shells? This looks amazing by the way and I'm sure it tastes amazing too! I'm going to see if I can scale down the recipe and make some for myself

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว

      Thanks! I always keep my spare in the freezer or buy them frozen at the shop

    • @franksinatta6440
      @franksinatta6440 4 หลายเดือนก่อน

      *laughs in swedish*

  • @longlao8921
    @longlao8921 2 ปีที่แล้ว

    super nice video!! thanks for sharing🎉

  • @adamshaw1986as
    @adamshaw1986as 3 ปีที่แล้ว +2

    Excellent content Chef.👌

  • @matansh16
    @matansh16 3 ปีที่แล้ว +1

    Another perfection by you. Just one question. The oil part. What protein can i use instead of Langston.. (i eat kosher) cuz this is amazing idea.

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว

      Anything you like, a spice, herb, works for so many things! Really delicious

  • @clasifi1
    @clasifi1 3 ปีที่แล้ว +1

    I have another question, what if i want to use this bisque base and make a consommé (or a cleared broth) out of it ? Would you simply use a coffee filter or a towel in a sieve and leave it in the fridge all night or would you clarify it with a raft ? (egg white , vegetables )

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +1

      Simply using a clean towel should be enough. Good luck!

  • @augustobrk4528
    @augustobrk4528 3 ปีที่แล้ว +1

    Sheeeesh!! High level!

  • @coenoosterhuis2621
    @coenoosterhuis2621 3 ปีที่แล้ว +1

    For the glace and sauce you are using the bisque, is this the bisque that is already reduced for 50%? (One step before). So for example, the glace is eventually 20% of the already 50% reduced bisque?

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +1

      Exactly Coen, you reduce it quite well but it becomes so flavorful

    • @coenoosterhuis2621
      @coenoosterhuis2621 3 ปีที่แล้ว

      Thx again for answering. The fact that you answer questions in the comments makes your channel even better 😄

  • @LuckyM83
    @LuckyM83 7 หลายเดือนก่อน

    Your recipe are top notch , I only don't understand why use star anise and coriander seeds with a delicate ingredient like langustine. Would be better keep it without strong spices?

  • @chendong800
    @chendong800 3 ปีที่แล้ว +1

    Thank you for sharing. 👍👍👍👍👍

  • @clasifi1
    @clasifi1 3 ปีที่แล้ว +2

    Excellent work !.... I have a bunch of questions... With this technic, i could also use the langoustine flavoured oil, with vinegar, egg white, etc...and basically have a langoustine flavoured mayonnaise right ? I have to admit, it's the first time i'm seeing a bisque made that way, (i.e. turning the langoustine heads into a paste)... Is it simply extract the maximum flavors as possible ?) ... @1:24 you say that it's very important to vaporize all the liquid, but why ? does this intensify the flavour or is it to avoid skimming impurities from the bisque ? Thanks.

    • @c0rnfl4k3z
      @c0rnfl4k3z 3 ปีที่แล้ว +1

      because you want to bake the langoustines, not cook it. So first reduce all the liquid so the temp will rise above 100c. Then it will bake to get more flavour. Without the baking/roasting you get a dull flavour.

    • @clasifi1
      @clasifi1 3 ปีที่แล้ว

      @@c0rnfl4k3z Aaah !.. Thanks Toro!

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +4

      Yes you turn the langoustine in a paste just to extract more flavor. The importance of vaporizing the liquid is that otherwise you’ll be left with an very intense ammonia flavor and smell, if all the liquid is vaporized your sure that this is not going to happen. Baking for flavor is also important, but not the main reason

    • @clasifi1
      @clasifi1 3 ปีที่แล้ว

      @@JulesCookingGlobal Ammonia flavor ? Oh ok...Thanks. I'll keep that in mind, i'll try this method this week.

  • @pd991
    @pd991 ปีที่แล้ว

    Outstanding many thanks for sharing

  • @ANKAPANNAKOTKAKitchenandfamily
    @ANKAPANNAKOTKAKitchenandfamily หลายเดือนก่อน

    Nice! I do like this also and it tha taste amazing ❤

  • @yj2822263
    @yj2822263 3 ปีที่แล้ว +1

    textbook demonstration, any dish would get enhanced by flavor with this golden liquid. No wonder cause it takes so much effort to make. What would be the disadvantage to not to peel the veges for the stock ?

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +1

      I never want to take the risk of any dirt ending up in my sauce, but if you wash them really properly you don’t have to peel them. Enjoy!

  • @salaiphoungzoe4919
    @salaiphoungzoe4919 ปีที่แล้ว

    Thank you very much 🙏🏻

  • @AlfredoMinetti
    @AlfredoMinetti ปีที่แล้ว

    Spectacular, thank you! 👏👏👏👏👏👏👏

  • @thefoodpipers7812
    @thefoodpipers7812 3 ปีที่แล้ว +1

    Awesome 👏

  • @petershim9512
    @petershim9512 3 ปีที่แล้ว +2

    can this technique used for lobsters also??

  • @arthurlegoat6120
    @arthurlegoat6120 3 ปีที่แล้ว

    great as always !

  • @FilmerVicz
    @FilmerVicz 2 ปีที่แล้ว

    Thank you chef

  • @dimitrijemladenovic2334
    @dimitrijemladenovic2334 3 ปีที่แล้ว +1

    Amazing

  • @gudrungarzon7083
    @gudrungarzon7083 ปีที่แล้ว

    Where do you get all these langoustine heads????

  • @nordermhouse9623
    @nordermhouse9623 3 ปีที่แล้ว

    How do I make the paste if I don't have kitchenaid mixer ? T_T

  • @guillermoneumann9947
    @guillermoneumann9947 2 ปีที่แล้ว

    Please can you write the ingredients
    I don’t understand what is the first vegetable and what part of the langoustine do you use

  • @nicolaerotari1902
    @nicolaerotari1902 2 ปีที่แล้ว

    I can't take my eyes off the pan, can you put a link where you bought it? thanks!

  • @aliaksandrasaywell3826
    @aliaksandrasaywell3826 ปีที่แล้ว

    It is not really clear are langustines fresh or cooked?

  • @abdrrazakk
    @abdrrazakk 3 ปีที่แล้ว

    best chef

  • @SundarandMomFusionKitchen
    @SundarandMomFusionKitchen 3 ปีที่แล้ว

    Impressive chef nice

  • @simonjohansen1334
    @simonjohansen1334 ปีที่แล้ว

    how many litre of bisque do you get out of this recipe?

  • @meeslensink9670
    @meeslensink9670 3 ปีที่แล้ว +1

    Kan je een video maken van hoe een zuurdesem brood maakt?

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว

      Ben ik toevallig mee bezig, wordt een hele toffe

  • @الغربةفيالمانيا-ب8س
    @الغربةفيالمانيا-ب8س 3 ปีที่แล้ว +1

    Seher lecker 😋 aber viel Arbeit 👍🏻👏🏻👍🏻

  • @NoName-xg3op
    @NoName-xg3op 2 ปีที่แล้ว

    Niet normaal man. Heel lekker!

  • @gerardmagill5632
    @gerardmagill5632 ปีที่แล้ว

    Brilliants Jules 👏

  • @Lxckley
    @Lxckley 3 ปีที่แล้ว

    Where’s the fruit and veg picture from on the wall

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว

      Bought it years ago in a local shop in Haarlem. Unfortunately the shop it out of business

  • @itsmederek1
    @itsmederek1 ปีที่แล้ว

    One small thing, it is not smoked bell pepper powder it is called smoked paprika in English. I understand it is confusing because in Dutch the word paprika often is used to describe fresh bell peppers as well as paprika powder but eventhough both are the species paprika the one the powder is made with is not a bell pepper and that is why it is called paprika in English. You cooking is so beautiful, have you worked at Michelin star restaurants?

  • @gauravgill2482
    @gauravgill2482 3 ปีที่แล้ว

    Commendable

  • @bartwesterman202
    @bartwesterman202 3 ปีที่แล้ว +3

    Geweldige video alweer, leer meer van jou dan van mijn school 😅

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว +2

      Haha thanks Bart! School is heel belangrijk, maar echt koken leer je in de praktijk

  • @Innovate22
    @Innovate22 3 หลายเดือนก่อน +1

    Bro used more pots and pans for a starter than most people use in a year.

  • @lukeg.4173
    @lukeg.4173 5 หลายเดือนก่อน +1

    Thats so crazy.
    Sidequestion, where does a normal dude get 3kg of langustine heads?
    Its 0:00am but im feeling like starting the kitchen after I saw you 😅

    • @stevefowler3398
      @stevefowler3398 2 หลายเดือนก่อน

      OR, red bell pepper powder...?

  • @Submersed24
    @Submersed24 2 ปีที่แล้ว

    So many recipes use onions in lobster bisque, but I had it once at this fancy resteraunt and I could clearly tast leek and that's when I realize bisque should always use leek not onion

  • @tedstrauss999
    @tedstrauss999 2 ปีที่แล้ว +1

    If anyone has a spare 5 kg of langoustine heads and shells laying around I'd like to borrow them.

  • @fernandatoledo1603
    @fernandatoledo1603 3 ปีที่แล้ว +1

    👏🏻👏🏻👏🏻👏🏻

  • @jarodsmith9042
    @jarodsmith9042 2 ปีที่แล้ว

    that pan is emaculate @3:31

  • @potionmaster1012
    @potionmaster1012 2 ปีที่แล้ว

    I feel like you need a serving size recipe. Cuz your recipes are for like whole restaurants. I just wanna cook for my family but imma have 3 day worth of bisque with this

  • @wideeyedraven15
    @wideeyedraven15 4 หลายเดือนก่อน

    Just FYI, bake is not the verb you want here. Cook, fry, sauté or perhaps loosely roast but def not bake.

  • @ew2098
    @ew2098 2 ปีที่แล้ว

    Chicken coq au vin I want to see next

  • @reddoor6114
    @reddoor6114 3 ปีที่แล้ว

    Really it would make sense to just blend up all the langoustine you are going to need for the whole thing. Not blend some langoustine and then ten minutes later you have to blend some more....it's just a waste of time

    • @JulesCookingGlobal
      @JulesCookingGlobal  3 ปีที่แล้ว

      Well that much langoustine doesn't fit in the machine and I always separate the recipe to keep it clear and organized. But obviously you can indeed mix everything at once

    • @holden1483
      @holden1483 2 ปีที่แล้ว

      i doubt jules didnt think about this

  • @ANKAPANNAKOTKAKitchenandfamily
    @ANKAPANNAKOTKAKitchenandfamily หลายเดือนก่อน

    Nice! I do like this also and it tha taste amazing ❤

  • @ferhad15
    @ferhad15 3 ปีที่แล้ว

    Amazing