Confit potato with aioli and lemon
ฝัง
- เผยแพร่เมื่อ 12 มิ.ย. 2024
- Hey guys! In this episode we’re going to make a beautiful dish that's inspired by my recent holiday in Ibiza. Its a confit potato, with a warm aioli, smoked onion and a lemon gel. Hope you like it, enjoy!
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Enjoy making these recipes! - แนวปฏิบัติและการใช้ชีวิต
Masterpiece! I also noticed that there are no unused leftovers, everything had a purpose. Chapeau!
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.
i never knew you could emulsify garlic confy like that, also that potato crisp and smoked onions technics are really cool!
Just make sure you don’t over mix w the blender it’ll make the oil bitter
Hi Jules, you forgot to put the ingredients in the description. Thanks for this great video. 👍👌
Good lord, the techniques taught are freaking brilliant. Wowza. Hats off chef
this is crazy. I love how calmly and straightforward you are explaining what you are doing. just subscribed :)
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.
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.
Ty so much for sharing your dishes, you are a great chef and person 💝
Great stuff! Many techniques used complicated yet simple. Well done!
I really love your kitchen cookware
I feel lucky that I found this channel.
Thank you so much for sharing your skills
Loving this channel so much ❤. Thanks for sharing your knowledge!
Omg. So much technique. Amazing.
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 ❤️❤️
Great dish, very impressive utilisation of all ingredients. Good job Captain!
Thanks! You make it so effortless
This no waste recipe is so cool !
We love your cooking channel! Keep crushing it!
Haven't tried it yet but I admire your creativity, looks delicious.
love all of your videos! you are doing such a great job
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.
And again a master piece! 😍
Amazing work and fantastic idea Chef!
thank you for all of the techniques
also did a potato ( sous vide) with aioli and pickled onions. well you took it a step further. love it!
Very nice chef. I love the potato flake garnish trick.
You are a amazing chef! Have learned a lot from you. Thank you soooo soooo much 🙏🙏
You’re to kind, thanks!
Love your recipes and presentation.
excellence
YOU ARE AMAZING!!!!!!! Truly a masterchef. Thank you so much for all your knowledge and recipes!!!
Thanks a lot Gabrielle!
You got me like woah with the way you platted the potatoe crispies
Great recipe Jules!!
Your recipe is amazing.
Wunderschönen... 🙏🏼 thank you 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.
brilliant dish
You're a bloody genius! Incredible!
Thanks Felix!
It is really beautiful 🎉
Great work... thx for sharing
you are amazing chef
Excellent work chef 👌💯
Bravo bravo chef you deserve Michelin star 🌟, awesome receipe.
Stunning beautiful are work love it
amazing chef!
This is really nice!
Amazing
Art 🫶🏻
Heerlijk Jules. Het eerstvolgende recept dat ik van je ga maken.
Tof om te horen Maarten! Veel plezier
Amazing!!! I am going to make this on my next private event! Thank you Jules:)
Daaaaamn this is some serious cooking maaan keep it like that bro
Yum, love your content, great job.
Amazing!!!!
Amazing 😍
Some serious skill here - guy needs more views!
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 🙌🏼
Perfect 👏👏👏
You're an inspiration!
Thanks!
Bravo chef! Great work as usual. I remember you once confied potatoes using duck fat instead...
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.
Damn beautiful recipe
Gosh this is so much time and hard work for something so small 😮
Super
Good chef
Wonderful
You are the best broo✌️✌️✌️
Nice tips
Geweldig!!
Wow!
Beautiful
Thank you 🙌🏼
Excellent work
Glad you liked it! Thanks
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 👍
Jules changed my life best lemon gel ever
Glad you liked it!
My date asks me how do you come up with such brilliant dishes … I guess they ll never know ❤️
Fantastic dish chef..by the i received my moulds from mould brothers. Cheers chef
Very nice 👍
Che procedimento raffinato. Sono incantata❤
WOW.
great
Genius....
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 🤓
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
Wow👍
Just woow. :)
Hi Chef,
When you say 140 degree oven, is that fan forced? :) thanks! Love your channel, I’m attempting your Paris Brést this week
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! 👌🏼👌🏼👌🏼😍
Amazing. Would love to see more of this type of vegetarian dishes
Chef Jules, you're brilliant, can the confit potatoes be made a day before serving
very cool man
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
cool
master chef
Thanks!
Hello :) what kind of powder did you put into the sauce after the agar powder ? Really excited to cook it!!!
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 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 :-)
I would like to make this recipe, are the ingredients written on something (handy for shopping)?
Que rico 😋
Hi chef! Amazing recipe. Wanted to ask: at 5:36, you mention the use of gellan powder (1g). Can I substitute this quantity of gellan powder with an equal amount of another stabilizer, such as 1g xanthum gum or 1g more of agar powder? Thank you, you're the best!!
Love your recipes, can you make Sea bass Dish please 🙏
Amazing video and technique. Really enjoying your channel. I would have just one request. Is there a way you could use less single use plastic?