My family love the fact that I am addicted to cooking and I just want to say a happy new year to you and yours and thank you. One of our favourite dishes that gets a monthly outing is the Confit potato and Garlic aioli. We tend to have it with Miso and ginger cod or venison steaks sous vide in pocini powder and season (makes a black steal when fried off.) Thanks for the inspirations and we look forward to making more from your kitchen this year. White Rabbits
7 min video with like 20 steps of preperation and wealth of knlowledge for the viewer. Bless you for exact measurments and temperatures of Such delicate items, especially the reheating temps are helpful.
It does give me a great source of pride to extol the virtue of your great culinary adventure and capacity. You deserve a high number of people to subscribe to your channel.
almost perfect. I adjusted the recipe by adding 22 peppercorns and instead of 'salt to taste' i put the precise amount of 1.73 grams. splendid! good job, chef.
I don't understand, you should have millions of subscribers...you are a great chef and you are so generous with your knowledge...you have a very loyal follower here in KL, Malaysia.
just been chain watching out all of your recipes, you are smashing it hardcore. very impressed and love the creativity and ingenuity in this cooking style. used to michellin star stuff but youre very clever with flavours and technique. merci mon ami, votre nourriture a l'air délicieuse
I made this and it was a nice taste with strong vinegar flavour, but still nice. Only had problems with the potatoe chips and the aioli seperated itself from the oil while in the fridge overnight. Should I have mixed it again?
Another knock out dish, this one more easily manageable than some others. Would love a 15 course taster menu from you, your food is amazing. Also notice the Japanese knives and watch collection during your videos 👍
Unmistakable beautiful, the dish the presentation and of corse I’m sure how is it taste Obviously you are a very educated cook a Michelin one, but I think is a complicated way Is a beautiful way that perhaps sometimes will try LOVE food Thank you for sharing beauty
Brilliant, I recently made confit garlic and OMG, just deliciousness even on a slice of baguette. Can someone please tell me what is the small metal blender Chef Jules uses here? I have searched without success. Is that an attachment to a large blender? If so, what brand? Thank you so much
Another amazing recipe, as always! thanks. Question: what powder do you add to the lemon gel directly after the agar powder? Is it gel-powder? the transcript says giant powder :-)
Fantastic! Wonderful! You are The Chef 👨🍳 👏🏼👏🏼👏🏼👏🏼👏🏼 I hope you won’t mind if I will try it too, as your recipes are exemplary for me😍👏🏼👏🏼👏🏼👏🏼 Thank you so much for sharing your tricks with us 🙏🏼
I've worked in kitchens for over a decade and I managed to pickup 4 separate techniques and ways to handle product in a 10min video
Thank you.
Masterpiece! I also noticed that there are no unused leftovers, everything had a purpose. Chapeau!
i never knew you could emulsify garlic confy like that, also that potato crisp and smoked onions technics are really cool!
Incredible techniques, beautifully plated, and most importantly, no waste. Splendid use of ingredients for a gorgeous dish.
Good lord, the techniques taught are freaking brilliant. Wowza. Hats off chef
I came across your channel by accident and man you're just awesome.
Thank you for sharing your knowledge and please keep on doing this.
What I really like in your videos is they are very informative, go to the point. You don't waist time to "entertain" pure info. Thank you.
Wow... Just wow. So complex for a simple looking dish.
this is crazy. I love how calmly and straightforward you are explaining what you are doing. just subscribed :)
My family love the fact that I am addicted to cooking and I just want to say a happy new year to you and yours and thank you.
One of our favourite dishes that gets a monthly outing is the Confit potato and Garlic aioli. We tend to have it with Miso and ginger cod or venison steaks sous vide in pocini powder and season (makes a black steal when fried off.)
Thanks for the inspirations and we look forward to making more from your kitchen this year.
White Rabbits
You got me like woah with the way you platted the potatoe crispies
7 min video with like 20 steps of preperation and wealth of knlowledge for the viewer. Bless you for exact measurments and temperatures of Such delicate items, especially the reheating temps are helpful.
I have really enjoyed it. So beautiful. It must be very tasty.
also did a potato ( sous vide) with aioli and pickled onions. well you took it a step further. love it!
This no waste recipe is so cool !
Hi Jules, you forgot to put the ingredients in the description. Thanks for this great video. 👍👌
Thank you very much 😊 very clear, concise ❤ thank you so much, good luck to you
Some serious skill here - guy needs more views!
Jules changed my life best lemon gel ever
Glad you liked it!
It does give me a great source of pride to extol the virtue of your great culinary adventure and capacity. You deserve a high number of people to subscribe to your channel.
Very nice chef. I love the potato flake garnish trick.
almost perfect. I adjusted the recipe by adding 22 peppercorns and instead of 'salt to taste' i put the precise amount of 1.73 grams. splendid! good job, chef.
1.73 grams 🤓
I don't understand, you should have millions of subscribers...you are a great chef and you are so generous with your knowledge...you have a very loyal follower here in KL, Malaysia.
I really love your kitchen cookware
I feel lucky that I found this channel.
Thank you so much for sharing your skills
And again a master piece! 😍
YOU ARE AMAZING!!!!!!! Truly a masterchef. Thank you so much for all your knowledge and recipes!!!
Thanks a lot Gabrielle!
Haven't tried it yet but I admire your creativity, looks delicious.
Love it … beautiful
Great dish, very impressive utilisation of all ingredients. Good job Captain!
Hope you had a great holiday in Ibiza Jules! I might make a less fancy version of this for my vegan partner! Thanks for showing us great recipes ❤️❤️
thank you for all of the techniques
You're a bloody genius! Incredible!
Thanks Felix!
Bravo bravo chef you deserve Michelin star 🌟, awesome receipe.
Thanks! You make it so effortless
Heerlijk Jules. Het eerstvolgende recept dat ik van je ga maken.
Tof om te horen Maarten! Veel plezier
Loving this channel so much ❤. Thanks for sharing your knowledge!
We love your cooking channel! Keep crushing it!
Omg. So much technique. Amazing.
love all of your videos! you are doing such a great job
Gosh this is so much time and hard work for something so small 😮
just been chain watching out all of your recipes, you are smashing it hardcore. very impressed and love the creativity and ingenuity in this cooking style. used to michellin star stuff but youre very clever with flavours and technique. merci mon ami, votre nourriture a l'air délicieuse
Appreciate it! Means the world Alex. Have a good one 🙌🏼
Great recipe Jules!!
Daaaaamn this is some serious cooking maaan keep it like that bro
Ty so much for sharing your dishes, you are a great chef and person 💝
My date asks me how do you come up with such brilliant dishes … I guess they ll never know ❤️
Great stuff! Many techniques used complicated yet simple. Well done!
It is really beautiful 🎉
Stunning beautiful are work love it
Bravo chef! Great work as usual. I remember you once confied potatoes using duck fat instead...
You are a amazing chef! Have learned a lot from you. Thank you soooo soooo much 🙏🙏
You’re to kind, thanks!
Amazing!!! I am going to make this on my next private event! Thank you Jules:)
Love your recipes and presentation.
excellence
Your recipe is amazing.
you are amazing chef
Amazing work and fantastic idea Chef!
Perfect 👏👏👏
I made this and it was a nice taste with strong vinegar flavour, but still nice. Only had problems with the potatoe chips and the aioli seperated itself from the oil while in the fridge overnight. Should I have mixed it again?
Excellent work chef 👌💯
This is really nice!
Yum, love your content, great job.
You're an inspiration!
Thanks!
Amazing
Amazing!!!!
brilliant dish
amazing chef!
Great work... thx for sharing
Drooling
Wunderschönen... 🙏🏼 thank you Chef 👍🏻
Damn beautiful recipe
Amazing 😍
Excellent work
Glad you liked it! Thanks
I would like to make this recipe, are the ingredients written on something (handy for shopping)?
Fantastic dish chef..by the i received my moulds from mould brothers. Cheers chef
Beautiful
Thank you 🙌🏼
Art 🫶🏻
Another knock out dish, this one more easily manageable than some others. Would love a 15 course taster menu from you, your food is amazing.
Also notice the Japanese knives and watch collection during your videos 👍
Unmistakable beautiful, the dish the presentation and of corse I’m sure how is it taste
Obviously you are a very educated cook a Michelin one, but I think is a complicated way
Is a beautiful way that perhaps sometimes will try LOVE food
Thank you for sharing beauty
Wow!
Brilliant, I recently made confit garlic and OMG, just deliciousness even on a slice of baguette.
Can someone please tell me what is the small metal blender Chef Jules uses here? I have searched without success. Is that an attachment to a large blender? If so, what brand? Thank you so much
Wonderful
You are the best broo✌️✌️✌️
Another amazing recipe, as always! thanks. Question: what powder do you add to the lemon gel directly after the agar powder? Is it gel-powder? the transcript says giant powder :-)
Nice tips
Hi Chef,
When you say 140 degree oven, is that fan forced? :) thanks! Love your channel, I’m attempting your Paris Brést this week
WOW.
Good chef
Fantastic! Wonderful! You are The Chef 👨🍳
👏🏼👏🏼👏🏼👏🏼👏🏼
I hope you won’t mind if I will try it too, as your recipes are exemplary for me😍👏🏼👏🏼👏🏼👏🏼
Thank you so much for sharing your tricks with us 🙏🏼
Can’t wait to see your dish, enjoy!
@@JulesCookingGlobal we loved the results, fantastic dish! 👌🏼👌🏼👌🏼😍
Heel erg bedankt!
Brilliant as always.
Just one thing as a catalan:
All = garlic
Oli = oil
I = and
So, it’s written “allioli”.
Hello :) what kind of powder did you put into the sauce after the agar powder ? Really excited to cook it!!!
Is that garlic peeling technique valid only with elephant garlic? Does it work for tiny cloves?
Amazing. Would love to see more of this type of vegetarian dishes
HI Jules, do you make the aioli without an egg yolk?
Very nice 👍
Chef Jules, you're brilliant, can the confit potatoes be made a day before serving
Superb as usual! Please consider tasting and describing the dish at the end of a video.
wow
Che procedimento raffinato. Sono incantata❤
What is the powder for the lemon gel added after the agar powder?
Hi, find a full ingredient list with the quantities at the bottom of the description
@@JulesCookingGlobal I think this one is missing the ingredients section. Awesome channel, btw!
@@JulesCookingGlobal no list of ingredients in the description
@@JulesCookingGlobal no ingredients list 😢
@@JulesCookingGlobal Please answer this.