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Flat iron steak with the best potato ever! | Fine dining comfort food
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- Опубликовано: 3 авг 2024
- Hey guys! Today we're making fine ding comfort food! We're preparing a flat iron steak two ways with a variation of pommes paolo or pave, a béarnaise sauce and some delicious green asparagus. All great recipes, so enjoy guys!
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Please don't listen to those that ask for simple recipes, youtube is full of easy recipes and you are the only one showing something more and that show what actually takes to make fine dining food, so that they can also appreciate more the amount of work and effort behind it wen they go eat in a nice restaurant.
This channel AND Bruno Albouze, are both top tier
@@AndreCooks and the sad thing is that this content gets ten to twenty times less attention than throwing meat on the grill or assembling finished products
@@AndreCooks chef majk channel is also great
Jules! Thank you for preparing your fine dining take on a casual, complete meal. Amazing! I really like this style of video. While I consider myself a better than average home cook who attempts fine dine preparations occasionally, I just dont have the time to dedicate to certain techniques. I’d like to request that you keep doing more meals like this that could be prepped without loads of time due to ultra high end techniques. Thank you!
I like your videos ending with the tasting of the food , also great technique and execution, thank you for sharing your knowledge with everyone!
Flat Iron Steaks are such an interesting cut. Happy to see you using them!
Definitely true! So underrated
Your joy is my joy Jules, thank you so much for these videos.
Appreciate it!
looks awesome as always !
I love your technics Jules . Your away to do the bearnaise looks so easy. Thank you for your first class videos ☺️🙂
You re genius Jules, thanks for sharing your knowledge!
Wow really professional congratulations. Most of the videos on RUclips are simple but your style is special. Thanks a lot
Such passion! Charlie is so cute! Great video, amazing technique as always.
I would love to learn how to cook like this, very professional and precise!
master at work. respect!
Epic dish! Have to try those potatoes. Stew looks absolutely epic with the meat.
You are amazing chef there is no doubt
Geweldig recept! Deze ga ik zeker dit weekend maken
Guao me encanta tu cocina,las técnicas y esa combinación perfecta. 😍👏🙏
really. with such an ease and calmness...genius.
Stunning
Excellent video as usual 👌
This looks absolutely delicious haha, you really took this to another level of sophistication. Great video my friend.
Appreciate it! Means the world. Have a good one 🙌🏼
Wow the potatoes are just immaculate
Being that it takes so long to prepare each part of the meal, how do you reheat all the individual items when plating without changing the texture of the food?
Charlie!!! Best sous-chef out there
Haha that's definitely true!
Mouthwatering!
Tanks Jules your are amazing
U R killing me!!!! This so delicious.
Thanks a lot! Have a great day
you are really great and see your cooking is very delicious
Great videos. Please continue. I love the intricacies of the meals and artistic flair. Question about the stew - you say take the trimmings, is that just the fat trimming or is there more meat out into it?
Amazing Jules! That must be really delicious 😍😍😍 Loved it, it's really plenty of work and cooking time, but this makes it this exquisite 💛💛💛 Could you also teach us how to make a professional parmesan sauce. There's one dish at my fave Italian restaurant called pasta forma, never managed to make this sauce this delicious myself...
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Hi Jules,
The piece of meat you used is called a blade steak. By removing the connective tissue in between the 2 pieces you turn it into a flat iron steak.
Thanks! I thought that as well, but I Canadian colleague told me I was wrong… great to hear this is not the case
It was the second video I've watched from you. This is some serious stuff.
I already bought the ingredients for tonight :) !
Nice! Can’t wait to hear what you think
How do you warm up the pieces that you put aside for later? In example the mushroom or the mushroom cream? 🤔 would be interesting to know. 😊 thx
amazing
More comfort food with fancy plating!
thank you chef
Appreciate it!
Just when you think it couldn't get any better 8:09 happens ... I just ate and now I'm hungry again 😋
yum!!!
Hi Jules, the dish looks very good. Especially the textures.
But one question, the frying pan, what brand is it please
Awesome vid, poorly Charlie must be drooling for 🥩
Hahaha always… 24/7
I love this for the channel! Your dishes are always stunning but it would be so nice to have references for these more accessible meals and how to elevate them mixed in with the beautiful original dishes you create
Great video, when you added the thyme you must have changed watches 😜😜 and later on also kept changing watches.
Amazing ideas and flavours, i specially liked the mayo. I wanted to ask, why did you season the steak right before searing it? Isn't it better to dry brine it for a couple hours?
This looks so delicious! A joy to watch and excellent instruction. Thank you!
How do you heat up the cream if you don’t have a microwave?
Thanks!
You can heat it up in a saucepan and then put it in a piping bottle.
You can heat the cream up in a bottle in a sousvide or pan with hot water.
You can heat it up in a heat draw or autoshaam. This is what I always do.
That look so beautiful.
Where do you buy the plate. Love it!!
Hey Jules! Fantastische videos! Bedankt daarvoor. Ik vroeg me in het algemeen af (en deze video als voorbeeld), hoe jij de verschillende elementen opwarmt voordat je ze serveert? Bedankt!
Jules! Easter lamb dish please!!!
Jules, kun je de aardappelgarnituur na portioneren ook goed invriezen? En zo ja, zou je ze dan bevroren in het frituurvet gooien, of eerst laten ontdooien?
Very good. In my opinion, I wouldn't braise for so long as the threads of beef will eventually become so limp and without texture. Almost seems like we're saving something we remove the flavor of only for texture. I do though love the idea of properly braised accompanied by properly roasted or grilled to temp and I do it often.
This is just my opinion and I'm not here to criticize whatsoever. Your channel has enlightened me in countless ways and I always look forward to more content.
Thank you for sharing your techniques.
ziet er lekker uit Jules. ik weet dat het niet het seizoen is voor kastanjes, maar ik heb nog een blik kastanje puree.
heb je een ideetje? zeg geen cake svp 🙂
Give some to the Dog please!
Charlie is soooo cuteee
In future vlogs, it would be great if you mention the substitute of wine in the recipes
Jules I appreciate you showing us your techniques and recipes. As an American I multiply what you put on the plate by 3 or 4 to get an adult size serving of your food. Great video 👍
Springs of thyme always get me XD and beyoneyse sauce xD
If you don't have a funnel just put it in a piping bag then cut a small hole just to fit in the squeeze bottle...hope it helps
Thanks, but I use a bottle so I don’t need to use a bag anymore to reduce my plastic use
May I know how long would it take for whole process, thank you.
Wat voor met gebruik jij bij je champignon snijden?
Fantastic! how would you recommend heating up the mushroom cream after I put it in a squeezer bottle? is it something I can make a day in advance and refrigerate?
I often just throw the bottles in a sous vide
You can put it in boiling water
👍👍
what powder did you put in .... didn't quite catch it
Hey jules can you tell me where you buy these plates for plating ?!
Thank you
They're from jlcoquet. Here I visited there factory and made a video from the process ruclips.net/video/NTRmYJVUt3o/видео.html
What would take your channel to another level is showing how you prep up front and then reheat / prep for actually executing/plating. It can be a generic video, but it would help people so much understand how to be able to work upfront and bring everything together on time for dinner! In fact, if you made an online course (particularly around veggie/vegan) I would pay quite a lot of money for that!
What’s the brand of Boning knife, great video man!
Thanks! It’s from wusthoff, but I’ve had it for over 10 years so it has become nice and thin
Do you have any resources you can recommend? I want to be a better cook.
i love ur cooking, i do.But can u measure the recipe for smaller portion, because the amount of ingredients on ur vid were enough for 2 people meal for a week
chef what is the name of your knife brand name. Please reply me.
nice concept, thats exactly what i need :D my presentation skills asre hot garbage
Practice makes perfect my friend
Cant wait for you to start on the desserts anytime soon ?
Uploading a delicious one this Friday
@@JulesCookingGlobal you are the best 🙏🏽🙏🏽🙏🏽❤️
What brand model blender do you use… I mean the small one
Find a link in the description of the video
Flat Iron is my all-time favourite steak. Almost as tender as filet, but a BOMB of flavour (unlike filet which is bland AF). Braising it is just ignorant. Takes a little skill to remove the gristle but it's 200% worth it.
Edit: I don't mean stewing the trimmings. That's just smart. I mean braising the whole cut.
The recipe is for. an army!
it is a pity that there is no longer a given recipe in the description of the film, or on the website
I'll upload the written recipe tonight on my website. You can find all the written recipes from the other movies already on there. Just be patient for a couple of hours. Right now I'm using daylight to shoot new movies. Have a good one
@@JulesCookingGlobal thank you master, and more, comfort food ✌👍
Got it live, hope you like it!
www.julescooking.com/single-post/flat-iron-steak-with-the-best-potato-ever
@@JulesCookingGlobal Thank you and I'm waiting for more great movies
Dumb question but how did you reheat the vegetables? Just in a low heat oven?
Yes indeed, let’s say 150 Celsius for 5 minutes
Beautiful meal Jules, as expected. Seeing as you rarely eat meat, would love to see even more vegetarian videos in the future!
Hoi Jules. Ik leer heelveel van je!
Waar haal je, je "terragon" vandaan?
dragon, kan je halen bij de Albert Hein
Chief bravo! excuse me, what is the name of your dog's breed? Thank you.
🙌
Love your videos, but you realy need to attend your acoustics in your kitchen. I can help you with this so iff you want you well gett some free advice. Keep the good work up with your videos.
Instead of alcohol ?
my butter budget is not enough
For a next time do a wild bird video?
❤👨🍳🔪🥩
Consider adding the actual link to the recipe on your blog to the description on youtube. Linking me to the general url for your blog, just for me to have to manually search for the correct post seems like superfluous work on my end. The RUclips game is unforgiving and this is the difference that makes the greats.
If you want it badly enough you'll do the extra work, this guy doesn't need to post the link
Dude
🤗 first
i didnt hear a single layer
By the time you prepare a dish my horse will die from hunger. To long to cook for a simple dish like this not impressed.
Did you mean to say simmer the sauce at 90C? Did you mean Fahrenheit?
I hate butter!! OMG!!