I need to write this, ive been working in luxury hotells all over europe for over 7 years creating high end dishes. But ive learned more technique from your videos than the headchefs in the Hotel. thank you mate.
I couldn't agree more. I've been cooking in America for 27 years, a lot of it not so great(at least by comparison), and these videos are so inspiring and detailed.
Hi Jules, thanks for your recipes and videos, they are always a source of inspiration 🙏. I would like to know what brand and model is that grinder that you sometimes use with purees.
Man, this one is sooooo nice. I do love 99.99% of what you do (I´m gonna leave that 0.01% as I don´t want to look like a creepy guy) and this one is probably my favourite one, or top 3 at least. THANK YOU for all the stuff you do, it´s awesome what you give us for free.
When making the cylinder shape using potatoes, if ur adding some starch it would be more crispy as the result however it depends on what kinda potatoes u use and related to the principle of making fries
Thanks will try out btw is there any solution to make them stay crispy a little longer maybe use rice flour like the make pie tee shell just my thought 😊
I think this will not change it, but always worth a try 🙌🏼 it does stay crispy pretty well, but the filling is pretty wet so if you would fill it with something else I’m sure it stays just fine
You can coat it with a thin layer of cacao butter, but I don’t think it’s going to be very nice for the flavor. I would just serve it straight away, then you’re totally fine
Chef, a couple of questions. If you could answer, it would be amazing: 1. My batter doesn’t go REALLY smooth. Should I press through a sieve? 2. The sides slightly burn and the middle is not cooked yet. What do I do? Thank you so much for your AMAZING content. I’m a devoted follower ❤️
Love all your clip bro❤ I got some amuse bouche ideas from you thank you so muchhh , Clould you please show me more for amuse bouche(in Latin-american styles)?
Mussel bite. I love every component and respect as always the technique. "Mussel cylinder bite" though? Im always here so no hard time from the viewers peanut gallery for my observations, right? sexy technique all the same
Glad you liked it and thanks for the support 🙌🏼 well it’s a cylinder bite filled with mussels and I had to give it a name 😂 What would you have called it?
I need to write this, ive been working in luxury hotells all over europe for over 7 years creating high end dishes. But ive learned more technique from your videos than the headchefs in the Hotel.
thank you mate.
Thanks a lot Jan! Really nice to hear
I couldn't agree more. I've been cooking in America for 27 years, a lot of it not so great(at least by comparison), and these videos are so inspiring and detailed.
Another great technique from Chef Jules. Thank you
Still my biggest culinary inspiration 🙌 thank you for sharing this gold fpr free🙌🙌🙏🙏
Thank you for the video! So much labor of love that went into this dish!
Thank you so much Sarah!
i live in new zealand but i am italian you are litteraly fantastic ... god bles you Chef
I'm definitely making this one
Chef, you really are an ace. That cylinder batter is amazing. Well, the whole thing is amazing!
@Jules, I made these. They were delicious. Thank you for such amazing, detailed, videos. I also follow your recipes on Gronda.
Hi Jules, thanks for your recipes and videos, they are always a source of inspiration 🙏. I would like to know what brand and model is that grinder that you sometimes use with purees.
amazing Chef!!
Man, this one is sooooo nice. I do love 99.99% of what you do (I´m gonna leave that 0.01% as I don´t want to look like a creepy guy) and this one is probably my favourite one, or top 3 at least. THANK YOU for all the stuff you do, it´s awesome what you give us for free.
Really appreciate it Jorge! Awesome to hear
When making the cylinder shape using potatoes, if ur adding some starch it would be more crispy as the result however it depends on what kinda potatoes u use and related to the principle of making fries
hey Chef , how can you prep these before hand and keep them crispy? does the cilinder stay crispy if you dont fill it with the mussels until service?
Toujours ravi de suivre tes recettes ( Merci c est très inspirant)
Merci! Very kind
Thanks will try out btw is there any solution to make them stay crispy a little longer maybe use rice flour like the make pie tee shell just my thought 😊
I think this will not change it, but always worth a try 🙌🏼 it does stay crispy pretty well, but the filling is pretty wet so if you would fill it with something else I’m sure it stays just fine
It's amazing). Thank you for very useful content)
Appreciate it!
Hi Jules, congrat a lot! You're amazing. Question, if I don't find isomer sugar, may I use glucose? Thanks!
I'm new here. This sounds incredible. I love to cook so I'm looking forward to following your videos.
Means the world 🙌🏼
Jules me encanta esta receta, lleva gelatina o xantana la salsa/gel de los mejillones ?
And by the way, this cylinder method is genius.
Appreciate it!
Geweldige video’s. Super bedankt dat je ze maakt! 🎉
Dankjewel Audrey!
I watch those videose while I am eating my super simple cereal + milk bowl 😄 Sir, you are gonna trigger me eventually. I love your content ♥
Thanks! Nothing beats a good bowl of cereal 😅
If I dropped the finished cylinders into frying oil for about 45 seconds or so would that not provide the longer term crispyness?
Now I like this, doesn't take two days to make. I wonder if some coating prevent it softening. Anyway, i'll try it. Thank you !
You can coat it with a thin layer of cacao butter, but I don’t think it’s going to be very nice for the flavor. I would just serve it straight away, then you’re totally fine
Chef, a couple of questions. If you could answer, it would be amazing:
1. My batter doesn’t go REALLY smooth. Should I press through a sieve?
2. The sides slightly burn and the middle is not cooked yet. What do I do?
Thank you so much for your AMAZING content. I’m a devoted follower ❤️
Thanks for the video!! It's amazing!! (ps. I'm from Brazil and I'm a fan of your videos!)
Thank you so much Camila!
Top dit !!! Thank you 🎉🎉
Thanks chef!
Would I be able to pre-cook the cylinder one day before I need it and add the filling on the day
Lovely 😍
Appreciate it!
Love all your clip bro❤ I got some amuse bouche ideas from you thank you so muchhh , Clould you please show me more for amuse bouche(in Latin-american styles)?
for the onion cylinder, can i substiute isomalt with normal sugar?
hi'
for the onion puree you use isomalt sugar ?
thank you very much
I wonder if you waited to pipe the filling till just before serving would the cylinder stay crispy?
hoi geweldige video, ik heb enkel niet goed verstaan welk soort suiker je juist gebruikt, zou je dit nog even kunnen toelichten? Veel dank 😊
Isomalt suiker, maar hier vind je het recept geschreven terug www.julescooking.com/single-post/mussel-crispy-onion-cilinder-bite
@@JulesCookingGlobal hartelijk dank!
omg, you're amazing !!
You’re to kind Sarah! Have a great day
جمييل
May I ask can I use normal sugar or just isomalt sugar
Very beautiful disch Jules heel mooi hoor gaan we zeker doen
Thanks Marcus! Ik ben super blij met de cilinder, zeker de moeite om te maken
What powder did you add to your kale meringue?
Aweessomeee 🤩
Love it! Can the rolls be frozen/defrosted or does that ruin them?
I would just keep them airtight at room temperature ✌🏼
🔥🔥🔥
Thanks!
🔥 👏
How long before the rolls become soft? Some way to prevent this?
Just keep them airtight and covered. Then they're good for days or even weeks. Once they're filled serve them straight away 🙌🏼
you pulled onion cream what is it for
That’s the base together with the potato for the cilinder
😍😍😍😍👌👌
Thank you!
any substition for wine(banned in saudi arabia)
please write the recipe in the comment.
Updating my website soon, takes a lot of time to do it all ✌🏼
Mussel bite.
I love every component and respect as always the technique.
"Mussel cylinder bite" though?
Im always here so no hard time from the viewers peanut gallery for my observations, right?
sexy technique all the same
Glad you liked it and thanks for the support 🙌🏼 well it’s a cylinder bite filled with mussels and I had to give it a name 😂 What would you have called it?
@@JulesCookingGlobal Well, friend, that's a great question.
شكرا على كل وصفاتك رائعة ولكنني لا افهم لغتكم ارجو منكم إضافة اللغة العربية الى الترجمة لو سمحت 🥺
I'm dutch and I make my video's in English so more people understand. Maybe try google translate?
@@JulesCookingGlobal حسنا شكرا على الرد 😊
FIRST
All legends come first! Wait what?... 😂
SECOND
Appreciate the support!
Isomer sugar et Isomalt ?????