Parmesan lasagna dish! How I create fine dining recipes
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Hey guys! Today we're going to make a beautiful lasagna dish. First I'm visiting my friends from Mold Brothers to create my own silicon molds and then I use them to make a fine dining parmesan lasagna dish. It's a delicious lasagna with a parmesan cheese crisp and on the side some parmesan milk buns. All great recipes, so enjoy guys!
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We had a blast Jules! The results are stunning as always!
Appreciate it guys! Can't wait for our next collab
Both of you Amazing job. Is It possible to order the mould for the crisp?
Love these behind the scenes clips! I love all the molds from moldbrothers and seeing their creative process and manufacturing process makes me appreciate their items even more!
Thanks James! Definitely more coming up!
A great way to interprete a classic italian recipe.
You will always be welcome, dont worry.
It's people like you that make the dish live and evolve
as italian Chef i have to admit that you have really done a good job with the lasagna ! and you found a really nice way to present it. So congrats!
Appreciate it Lorenzo! Glad you liked it
Great video Jules. I really liked the behind the scenes look with mold brothers. We use their molds all the time.
Awesome to hear!
Amazing dish as usual. I will love to see a French onion soup ;)
Grannies here in Italy would disagree about the blender to mince the vegetables for soffritto, but the result looks really jummy! Bravissimo ;)
Hopefully the grannies won't chase me down the streets... Glad you like it 😉
@@JulesCookingGlobal They know that the important thing is making a dish with love, don't worry
not all grannies - th-cam.com/video/zXZq6crD6WI/w-d-xo.html
@@visiondecalee-o4f grandpas are lazy! 😁
This is really artistically inspiring and delicious looking
That.was the best classic lasagna with elegance and style. Keep the good work. You are an amazing and talented chef . I will take every opportunity to develop my culinary intelligence from your videos . I sincerely appreciate your cooking capacity.
I WAS LITERALY WOWING AND SCREAMING DURING THE VIDEO O M G 10/10 EVERYTHING DONE RIGHT WITH A TOUCH OF LOVE I LOVE IT I LOVE IT I LOVE IT USING YOUR RECEPIE TOMORROW
Haha thank you so much! Really appreciate it, hope you like it 🙌🏼
Parmesan forever❤️🔥
Beautiful as ever….., I learned so much on your channel and improved my cooking, its just amazing. Your “Best chicken ever” recipe was a full success to my guests. Keep up the great work!
Super nice to hear! Means the world 🙌🏼
This was a amazing episode!
I guess it would be very beneficial for us students, if you could also explain on why and how did you come up with the idea for your dishes. I love it. imho, the lasagna would be enough on its own without needing the bread, nevertheless, we got to learn the bread recipe :D
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Damn! Thank you!
fantastic, mouth-watering dish! I ordered the quenelle molds (and other stuff) from moldbrothers based on your foie gras masterpiece. could you please post some ideas for savory tuilles?
I have a couple on my channel, but definitely more coming up!
Just got married in a villa outside of Florence in June. Had the best time no regrets. Congrats thanks for the great content.
That's awesome! I got married near Siena in June. Wish you both a wonderful marriage 🙌🏼
🤯 We want more vids like this !
Thanks mate!
as always!!!
top top top of the top!!!!
cheers mate!!!
Thanks Alejandro!
Just to let you know about the bechamel sauce . I don't use the old school cooking method. I have developed my.own cooking bechamel sauce intelligence. Which I don't use the glutten white stuff. Instead of using infused sabayon method with half and half with a various balance condiments . In process to achieve the pleasant consistency without heavy and lumpy texture.
It's a good looking plate of pasta, that's for sure and it's always a pleasure to watch you cook. Not sure it's 2.0 as it's fairly traditional lasagna despite the plating but it looks yummy and the bread is magnificent.
Thanks a lot! Means the world 🙌🏼
Where do you buy the dishes?
Thanks chef 💪
Glad you like it!
@@JulesCookingGlobal always chef, your recipe so amazing 👏
Have an exciting unforgettable beautiful wedding! Love your recipes, u inspire me 😊😄
Thank you so much! Very kind
Looks awesome
Thanks!
It must be good I make lasagna exactly like that and it is out of this world.
Hahaha lasagna buddies for life
Nice to see that you used a “Hokkaido” milk bread, or at least was the thangzhong method. Congratulations, amazing as always. I hope you are recovering for your accident
Awesomes.could you please provide some beef cooking idea aswell thank you
Take some parmesan, top it with grated parmesan then add some more parmesan. When the parmesan is ready add a pound of parmesan before finally finishing off with a bucketful of parmesan.
You forgot to sprinkle some Parmesan cheese on top*
@@JulesCookingGlobal Lol. You are right! It is actually a fantastic recipe and I can't wait to try it.
❤ congratulations
Is it common to eat lasagna with bun? First time I ecountered something like this
I just love eating bread with everything 😂 Plus using the bread to clean the plate is mandatory at home 👌🏼
Did you cook the pasta or is not necessary?
How lomg do you cook the lasagna for ?
The dish is astonishing as usual, but in a real ragù there is no pancetta and much less garlic but there is celery in the soffritto. Beyond that I'm sure it's an amazing recipe, love your cooking!🤝🙏❤
Glad you like it, I always love adding a bit of pancetta. Gives it such a nice flavor
Where did u get the bowl u served it in from jules 👊
i love you and your videos!
Thank you so much! You're to kind!
The dish looks amazing but where is it?
I wanted to see you cutting into the dish when tasting. Close up of the dish itself.
جمييل
I'm so confused. I've been blanching my pasta every time I've made lasagna with fresh pasta... Is this an unnecessary step?
Hey Jules, what pots and pans are you using on your induction stove?
AMAZING
Thanks Christina!
Very creative. Awesome that you are getting married :)
Mold link plz
Was the bread stale or fresh before blending?
Ehm not sure what that means, but the bread was two days old and I cut the crust off
Now that's cool, both the lasagna and the background!
I thought you just used standard molds you had found and inspired your work
Thanks! I use both, but on a lot of molds we collab
@@JulesCookingGlobal are there ways to create particular shapes without molds to drastically improve presentation?
(like the thing when you scoop something with 2 spoons to get the semi triangular shape)
Hi Jules, are you proofing the buns in your oven? RT or 40deg?
I proof them at 25 degrees Celsius, but room temperature is also fine
Can there be Chinese subtitles
Nice
Appreciate it!
would love to know where you get your plates?
I Think it was called J.L. Coquet, he did a video on it once
oh nice, thank you.
Yes indeed ✌🏼 th-cam.com/video/NTRmYJVUt3o/w-d-xo.html
I need to know who’s doing your wedding menu or at least pics 😍
Maybe I'll make a video 👌🏽
Since when 12 or 13 maybe 14 egg yolks is 200g ???????? Are You used quail eggs ????🤠😁
Hmmm, a small piece of lasagne hidden below a cracker( which looked nice btw)…where’s the fine dining aspect other than the presentation?
Hello Chef! Very nice creation. May I ask ? 300 ml milk plus 60 gr butter &flour it was enough to cover all this pan?
Everything made from scratch, that’s dedication ! If you are trying to find a method to up your culinary understanding to the next level, explore the world of psychedelics. There are plant based substances like psilocybin and mdma in the form of ephedra plant [mormon tea]. If you would like additional info just ask and if you are not inclined then i would invite you to explore the world of coffee bc roasting green coffee beans unleashes lots of their cognitive enhancements and helps understand the leveled world of bitter.