Perfect winter bite or amuse! | Kale meringue with confit shallot & crispy bacon
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- Опубликовано: 5 янв 2023
- Hey guys! Today we’re going to make a delicious kale amuse or bite. It’s a kale meringue with confit shallot, kale flan, a bacon cream and crispy bacon. All great recipes, so enjoy guys!
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Хобби
you should've had at least 1m. subscribers for the work you do
Thanks for the support! Good things take time 🎉
I wish you luck 🍀 and you deserve it 😊😊😊🙏🏻💯💯💯💯
99% are intimidated with the recipes that's why they dont bother watching it and would just rather go dine at these kind of restaurants rather than recreating it which is a massive time consumer for people that dont have a lot of time to cook this technical.
@@manuelmacalinao500I think it’s more about getting acknowledged through the RUclips algorithm. I mean, honestly, if every single one of Jamie Oliver’s subscribers would cook his recipes, he would never have that amount of followers 😅
I got to know Chef Jules recently, but I can't get out of it. Chef you are a shining diamond in the chaotic youtube world. Thank you for such a high-quality content.
Didn’t think real cooks with great recipes existed. Thank you
you are amazing, thank you for these videos!
gozer!! ik volg je serieus al 7 jaar hier op YT.f*cking nice recepten, duidelijke werkwijze en geschikt voor de proffessionele keukens!!
I love the recipe 😍
So nice man! Keep up the good work. Looking forward for the next video!
I have everything to make this... Think I will make this, this weekend when my guests are here. Your recipes are always delicious!
And now you know why fine dining costs an arm and a leg. It is a real craft to conceptualize a dish, execute it, and present it artistically. People have no idea how many steps can go into making that single appetizer. Thank you for showing us!
Thank you! Far too kind 🙌🏼
Absolutely fantastic once again
You're to kind Paul!
"I know it's gonna be great anyway" - you rock ser
Absolutely fantastic, thank you!
Thanks a lot Julia! Have a great weekend
I would like to see a Pâté en croute.
Amazing videos. Props from Portugal.
thanks for the suggestion! I’ll definitely look into it 🙏🏼
awesome idea, simple but perfect. thank you
Glad you like it! 🙌🏼
Wow you do a great job :)
Excellent
Hey Jules! I’m such a fan of your cooking and hope to try your recipes soon once I have a space of my own.
I want to try to create an amuse Bouche Mexican Ceviche with dehydrated crunchy cilantro toppings. Any tips on elevating the ingredients? 🥲
Great content Jules! What cutting board are you using? It looks great!
This is fantastic. I play with making savory cheesecakes from time to time. I think these ingredients will translate into savory cheese cake. Perhaps I will try a potato crust, and make these into individual sized cheesecakes. Thank you for the lovely amuse, and the inspiration to get back in the kitchen.
Hey chef. Can you share the recipe. Thank u
C’est magnifique super bravo bon travail
It’s beautiful, great, good work
Thank you so much!
As for adding potato to really make it a well rounded Dutch winter amuse, I’d suggest a touch of potato foam before adding the crispy kale. Has to be done a la minute though
Chef I love your work can you make a video with a fine dining XO sauce please
Amazing as always! Can I please know the brand of your oven?
Ok so, 5 minutes ago I discovered your instagram page, I ran to check out your RUclips channel and don’t even know where to start watching!!! I guess I’ll start from the first to the last!! Incredibile content!! 🎉
Thanks Deborah! Really appreciate it
Hi Jules, thank you so much for sharing this amazing amuse. I have just one question; can all those steps of this amuse-recipe make ahead? A week ahead and store them in airthight boxes / fridge? Thank you!
As soon as i see a new Jules cooking vid, i clic, instantly give thumbs up in advance, knowing that it's always going to be top notch content. (to be fair, it's not like we have much choice though..Thumbs down doesn't appear on youtube though i don't need it in Jules' case lol).. Quick remark, i've noticed that if meringues aren't kept in a very dry place, they quickly get mushy. Jules, do you just keep them in a jar ? @2:29 for the eggs ratio... 150g of kale coulis..so basically 1 egg yolk per 50gr then ? @4:09 kinda like a bacon-mayo, damn..I imperatively have to try this too. @4:43 great idea...i'll also try this method for the oil projections. Safer that way. @6:35 I'm guessing it's too late to ask since you probably do these videos in advance but... This sunday, it's the "Epiphanie" ( Openbaring ? ) ...You know what that means..."Frangipane" day ! (koning taart)
I’m totally going to veganise this
Did you? If so, how did it come out?
looking good Jules. Best Wishes.
you have done sweetbread, foie gras and veal cheeks but what about the rest of the organ meats?
awesome chef if I cannot find eggwhite powder ,can I use fresh eeg white and how much please.
Spectacular! Thank you! If you don’t mind me asking… what is equine powder and what can be used as a substitute?
😂 I wondered myself then I realized that it’s egg whites powder 1:40
What do you think of the IKEA carbon steel pans?
Can the egg normal egg white be used instead of powder? And will the weight still be the same if use normal egg white instead?
I wasn´t able to do the meringue using a blender with the whisk attachment. Is the head stand mixer necessary?
How long does the bacon cream keep in the fridge?
What goes into the carafe after the kale coulis, sounds like 30 grams of a dark bontoo?!
Buonasera il piatto è bellissimo e molto interessante
Si potrebbero fare con qualsiasi tipologia di cavolo?e comunque x quale criterio monta il composto?aspetto risposta grazie mille e ancora complimenti per il piatto
What powder? In the meringue mix?
What oven do you have
How do I get that oval plate?
Hi guys i just want a know when he make meringue did he pour 60g of baking power?
Yo dude do you have a veggie broth/stock recipe?
This one is great ruclips.net/video/IkgOK8XEGw4/видео.html
Tell me, please, what is “equine powder“?
we can use baking powder or corn flour instead of equine powder
😂 it’s egg white powder
Даже добавить нечего, ты как всегда крут💪💪💪
Really appreciate it! Have a good weekend 🙌🏼
It’s not a Jules Cooking video without shallots, ginger syrup, or a crispy lol.
But there’s no ginger syrup in this video… 😂
Oven ID?
what is the equine powder im so wonder
Egg white powder
Do you know is it possible for albumin to not work? I'm beating it even longer than 10 min and nothing happens
If that happens it’s possible there’s not enough liquid in the base for it to get airy. Slowly add little bits of water or broth till it becomes ticker
I tried that recipe few times and nothing happened too, until i found that way ( I used spinach) :
Make the coulis with 60g of spinach leaves, and 60g of vegetable broth.
Then add 20g of egg white powder. Mixed it. Start to whisk the preparations and added the sugar (18g) to the end, same as if you would do a normal meringue.
That worked great for me.
Anyway, Jules you are the Boss !!
Thanks for your amazing recipes ! Got inspired so much since i found your channel ;)
This is really good but its not in french
Can you write down the ingredients please thank you chef
Find it here -> www.julescooking.com/single-post/kale-meringue-with-confit-shallot-crispy-bacon
No te das cuenta que a la velocidad que trabajas y más te filmen tan rápido no estas enseñando
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