Hi Jules, I just wanted to thank you for demystifying all these wonderful dishes, you're doing an amazing job and truly filling a much needed niche in this corner of the internet. I just finished a multi-course meal based around some of my favourite videos you've made this year and the experience of prepping and learning in the days leading up to the dinner was invaluable. I'm still young and learning my way around the kitchen (especially when it comes to more advanced techniques) and your recipes are teaching me how to cook dishes that I've never thought I be able to make! I've only been following you for about a year, but nearly every video inspires me to cook. Super glad you're here, keep doing what you're doing. This channel deserves millions of eyes on it and I'm positive you'll get there. Can't wait to try to make this dish too!
This was incredible! Thank you Jules. I feel like this might be achievable for some advanced home cooks. Thanks for giving us something that we might be able to strive for.
Hey Jules! Big big fan of your style & content. I particularly love the attention to detail on the plates you use for your dishes, I think they truly elevate your dishes and give off a huge sense of being in a proper high-end restaurant. That being said, these plates match this particular dish so well, I just had to stop by and ask the ID on those, would you care to share? I'd appreciate it, thanks!
Hi chef, could u write the powder name please because i didn't heard about it before my mother tongue is Arabic, as will as the decoration green leaves
Hey, first of all great tutorials and super gare recepten, ga zo door! My question regarding cooking the lobster is did the whole lobster weigh 500g or was it just the parts you cooked?
Awesome like always ! Can you make the tortelini in advance, and cook them à la minute? Or it's better to cook them during the mise en place and rewarm them during service?
Loving the channel@@JulesCookingGlobal. If I can add a tiny bit to this; it's a good idea to quickly blanche the pasta to create a seal in the dough surface if you are not cooking it within an hour or so after making, this prevents the filling from reacting with the dough making it soggy and sticky. This also prevents the pasta from cracking if you are going to freeze it. Small pedantic nitpick, the shape is cappelletti. Tortellini are very specific shapes from Emilia-Romagna, with a very distinct fold from small squares (about 3x3cm).
As someone doing an apprecenticeship to become a chef atm, fuck me mate your videos have an insane quality in terms of production aswell as educational effect
Great dish! What it the powder that you put on the cream to avoid to splitting? I don't understand the name (sound like semtex, but i'm quite sure that is not an explosive 😂)
Eventually, one of these "kill the lobster instantly" comments by chefs will give me a stroke. Lobsters (and all other invertebrates) don't have a central nervous system - a brain. Their nervous system is spread throughout the body, so no cutting will kill it immediately. The quickest and least painful way for them to die is to put them in the fridge for a while so they become numb, then immediately transferring them to boiling water or steam. That way, all the nerves are killed at once.
![POLYCAT - ข้อความรูปยิ้ม [Music Video]](http://i.ytimg.com/vi/lBhIgPGCgbI/mqdefault.jpg)
I am chef. And i love your culinary knowledge and recipes. Your awesome chef. Please upload a video about yourself. Thanks
Agreed.
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Hi Jules, I just wanted to thank you for demystifying all these wonderful dishes, you're doing an amazing job and truly filling a much needed niche in this corner of the internet. I just finished a multi-course meal based around some of my favourite videos you've made this year and the experience of prepping and learning in the days leading up to the dinner was invaluable. I'm still young and learning my way around the kitchen (especially when it comes to more advanced techniques) and your recipes are teaching me how to cook dishes that I've never thought I be able to make! I've only been following you for about a year, but nearly every video inspires me to cook.
Super glad you're here, keep doing what you're doing. This channel deserves millions of eyes on it and I'm positive you'll get there. Can't wait to try to make this dish too!
This was incredible! Thank you Jules. I feel like this might be achievable for some advanced home cooks. Thanks for giving us something that we might be able to strive for.
Hey Jules! Big big fan of your style & content. I particularly love the attention to detail on the plates you use for your dishes, I think they truly elevate your dishes and give off a huge sense of being in a proper high-end restaurant. That being said, these plates match this particular dish so well, I just had to stop by and ask the ID on those, would you care to share? I'd appreciate it, thanks!
hello chef thanks for the dish..
i wonder what the best way to cook a lobster/do u like sous-vide them?what temp and hours ?THANK YOU
Great jules ss usual. Thanks for your creativity and passion.
Bravissimo Jules. Sei un ispirazione 👏👏
What is it called that powder you added to prevent the cream to splitting? Thanks
Quickly becoming my favourite yt cooking channel. Your skills are amazing and you make dishes like this so accessible for all of us. Goed bezig chef!!
What a show!!! Learned a lot. Thanks for sharing. Stay connected. 😇😋😋
im glad i came by your page, amazing recipies
Love u bro. I can see show much passion . Keep rocking jules✌🍻👌
u are an absolute master - thanks for sharing your awesomness !
Perfect Jules - keep making amazing content
Made it instantly yesterday. Perfect Jules, superb flavours. 🤩
Outstanding many thanks for sharing
Man you are really amazing keep it up i realy enjoyed that dish
Awesome video. Thanks for sharing 👍
This man is the goat
You sre so good ...I love your videos
spoon 🥄 the technic I was looking for to keep the lobster 🦞 straight.
Hi Jules! What is the powder u are putting in the puré?
it looks incredible
Another stunning dish! Does pure egg yolks change the flavour and texture of the pasta in any way? Or is it just for the colour? Thanks :)
It does change the texture but the change in the flavour will be very less.
Do you think preparing all the ingredients the day before will hold up?
LOVELY THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Chef, my favorite dessert is Tiramisu. What’s your’s look like?
Hi chef, could u write the powder name please because i didn't heard about it before my mother tongue is Arabic, as will as the decoration green leaves
This looks amazing and looks like something I could reproduce. Definitely going to try and make this! Thanks!!
Crazy skills !!!
Hey, first of all great tutorials and super gare recepten, ga zo door! My question regarding cooking the lobster is did the whole lobster weigh 500g or was it just the parts you cooked?
Thanks Pieter! It’s the total weight of the whole lobster, so a lobster that weights 600 grams needs to boil for 6 minutes. Enjoy!
great dish, Jules. i guess the next few recipes have meringue in them. ;-)
a lot of left over egg whites
If you drink alcohol, I use them in cocktails all the time to get a nice froth-- it helps with the leftovers haha
I have no words...
What powder did you use to keep the sauce from splitting?
Was it Xantham?
Awesome like always ! Can you make the tortelini in advance, and cook them à la minute? Or it's better to cook them during the mise en place and rewarm them during service?
Thanks! You can definitely do that, you can also freeze them and cook them straight out of the freezer
Loving the channel@@JulesCookingGlobal. If I can add a tiny bit to this; it's a good idea to quickly blanche the pasta to create a seal in the dough surface if you are not cooking it within an hour or so after making, this prevents the filling from reacting with the dough making it soggy and sticky. This also prevents the pasta from cracking if you are going to freeze it. Small pedantic nitpick, the shape is cappelletti. Tortellini are very specific shapes from Emilia-Romagna, with a very distinct fold from small squares (about 3x3cm).
hi chef .i love your dishes and recipes, i am also chef, i follow you. please chef upload some sous vide recipes.
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Bravo
Can you make Prawn carpacio.chef?
That's amazing!
Why dont you make a dish with tuna fish
Can anyone inform me of the brand of japanese knives chef is using. I am finally going to give in and buy one to add to my Wusthof Classics
Nice! I have a couple different ones, but this is the one I use the most www.meesterslijpers.nl/en/sakai-takayuki-coreless-gyuto-21-cm enjoy 🙌🏼
As someone doing an apprecenticeship to become a chef atm, fuck me mate your videos have an insane quality in terms of production aswell as educational effect
Hey a question! for the tortellini I have to cook them before I put them in the freezer or I can put them there straight away?
Straight away, boil straight from freezer
Love it
Nice dish jules although the shape of your pasta is actually cappelletti and not tortellini
Hey jules... waar ben je vandaan ?
Do something with spider crab
Hi Jules, where do you get your chopping block from? Looks like there's a tray underneath for scraps!
Great dish! What it the powder that you put on the cream to avoid to splitting? I don't understand the name (sound like semtex, but i'm quite sure that is not an explosive 😂)
Beautiful✨😍
Wow
一如既往的靓。
Bro, you're built very different.
Eventually, one of these "kill the lobster instantly" comments by chefs will give me a stroke.
Lobsters (and all other invertebrates) don't have a central nervous system - a brain. Their nervous system is spread throughout the body, so no cutting will kill it immediately. The quickest and least painful way for them to die is to put them in the fridge for a while so they become numb, then immediately transferring them to boiling water or steam. That way, all the nerves are killed at once.
♥️❤️🔥🔥🔥
Only 2 tortellinis? Are you Dutch?
This is part of a 6 course tasting menu, if you want to give more then two be my guest. You definitely should have plenty. Indeed Dutch ✌🏼
@@JulesCookingGlobal lol don’t take it personally, you’re a great chef dude
my mom wont let me buy live crab or lobster because she doesnt want me to kill them😑
Wow