Hey Jules Great cooking - I want to try it out! But i could´t understand wich powder you put in the gel at 4:59min - what did you mean there? Also I could´t find the full recipe - is it somewhere on your homepage? Thanks a lot.
Eel is *so* underused, I love this amuse and will likely steal the hot ladle trick! In the future I'd like to see some main dishes for 2-3 courses meals :) Also appreciate your fair share of vegan and vegetarian content, it's pretty rare on youtube, especially among fine dining creators. Looking forward for the rest of the menu!
Jules, as usual I struggle a little bit with the beignets recipe. I have some questions - what is yeld of this recipe? I plan to do 50 beignets like that and I need to know the proportion :) 2nd questions - corn starch is mandatory or it might be exchanged with potato starch? Greetings :)
Hi Jules! great dish as always 👏👏 I would like to prepare these beignets with chickpeas.. will it work just replacing jerusalem artichoke with same amout of chickpeas puree? Thank you
I think the chickpeas will bind more then the Jerusalem artichokes, but I'm not sure. Normally you can replace it with any other vegetable with the same ratio
Jules! As always weer een prachtig gerecht ! Alleen mijn Beignets werden niet zo mooi rond ? (Lepel was voorgewarmd , olie op temp).. enig idee wat ik verkeerd doe? Ga zo door !! Groeten Rob
Great dish! For the beignet batter, can I rest the batter in a container or vacuum bag, and put into a siphon just before deep frying? Thanks for sharing this amazing recipe!
It's best to leave it in the syphon, but you can let it rest in a container and then transfer it into the syphon when needed. Just don't fill it to much then, that way your able to add another charge if necessary
One question Jules. How important is for the batter to set in the fridge. Why does it have to rest at least 4 hours. Does it have any scientific explication? Thank you a lot you inspire me so much everyday!!
It's quite important. The gluten in the batter need to rest after mixing. If not, it won't be as airy as it could be because it will be too tough to keep the air in.
Four reasons: - Your mixture isn't completely smooth - It's constipated and you need to clean it - There are to much charges on the syphon and the pressure is to high - You filled it up to much
Damn, another great recipe and I love smoked eel (vind weinig zo lekker als gerookte paling haha)! Was wondering which kind of meat you would recommend making this type of beignet with, as I want to make it this christmas but have some fish-haters in the family ;).
It depends on the country, I advise to watch about the specific norms that applies to your country. Here in Italy for example gelatine sheets can vary in weight, but all sheets must gel the same amount of liquid (don't remember the exact one), so you must work with surface (like one, half, a quarter...) if you're mixing different brands and scrapes. Check if it works for where you live and if it does check the specification on the powder package to know the equivalence ratio
Hoi Jules, weer top gerecht!!....afg weekend geprobeerd om aantal gels te maken(uit eerder recepten), met agar 1:100, echter na het mixen, blijft het toch wat vloeibaarder dan gedacht, is dat een kwestie van meer agar toevoegen, of korter in koelkast? kun je die gels dag van tevoren maken?
Voor agar 10gr per liter, bij zure vloeistoffen 15-20gr per liter. Binding is best na een nacht opstijven en dan pas mixen. Gels bewaren afhankelijk van het basisproduct 3 dagen (vis) tot een week (bv citrusgel)
You mean the population? It's true that eel was an endangered kind in the past, but because of cultivation projects the population has grown a lot and it's not endangered anymore. We just need to respect the season
So it's kind of like a fancy eel takoyaki? Goddamn I'm on board for this one. I notice the blender you advertise in your description is marketed as a coffee grinder. Does is handle liquids like this gel properly? Also, please consider linking out to the actual recipe from the description instead of just your personal website, it'll save me like a minute of work every time I want to get to the actual recipe.
Chef, when you worked in restaurants doing this, did you enjoy it? Cooking in restaurants is completely different than cooking at home or even catering for that matter. I'm struggling with finding happiness in restaurants at the moment.
That's too bad to hear! I loved working in the kitchen, off course there are days that are less fun, but those days make the other days even more fun! Still miss working in the kitchen every day and hope to open something for myself one day. Hope you find happiness soon, something changing you work environment can help a lot as well. Surround yourself with people who are likeminded, that always helped me a lot
Let’s goooooo
Christmas specials are THE best
Thanks a lot!
Grazie.
Thanks Davide! Helps a lot with making my video's
Totally my favorite channel.
Love this recipe.
This channel deserves more subscriber ❤️❤️❤️
thank you! Your videos are so clear! Super dank.
Means the world!
Lovely recipe chef
Thank you Ahmed!
Hey Jules
Great cooking - I want to try it out!
But i could´t understand wich powder you put in the gel at 4:59min - what did you mean there?
Also I could´t find the full recipe - is it somewhere on your homepage?
Thanks a lot.
Thank you
Merry Christmas chef! I absolutely love your channel! This was an amazing dish!
Thanks a lot! Merry Christmas!
Great technic.is that possible with smoked grey mullet?that fish isn't so heavy like eel fish,it has more sweet smoked tast.thank you
Thx Chef! 🫡
Glad you like it!
Hello chef how are you?? What can I use in substitution of the Jerusalem artichoke?? Thanks!!
Eel is *so* underused, I love this amuse and will likely steal the hot ladle trick!
In the future I'd like to see some main dishes for 2-3 courses meals :) Also appreciate your fair share of vegan and vegetarian content, it's pretty rare on youtube, especially among fine dining creators.
Looking forward for the rest of the menu!
Chef i always curious how can you always came up with an idea to cook?
Like how to pair each ingredients precisely?
Happy Christmas 🎄 💓 💖:)
Thank you so much! Merry Christmas
Bonjour chef, i can't find this recipe in your website
Can I do the same with scallops?
Good recipe bro ❤❤❤❤
Thanks a lot! Appreciate it
Jules, as usual I struggle a little bit with the beignets recipe. I have some questions - what is yeld of this recipe? I plan to do 50 beignets like that and I need to know the proportion :) 2nd questions - corn starch is mandatory or it might be exchanged with potato starch? Greetings :)
I‘d love to see a dish using king crab. Maybe king crab ravioli with some kind of sauce like a beurre blanc or a sauce made from crab trimmings👍
Do this with king crab or lobster. Would work best for something smoked though because of the citrus.
I made a king crab dish for my Singapore dish, uploading the video soon 🔥
@@JulesCookingGlobal cool. Singapore has such a magic fusion of regional flavours.
Hi Jules! great dish as always 👏👏 I would like to prepare these beignets with chickpeas.. will it work just replacing jerusalem artichoke with same amout of chickpeas puree? Thank you
I think the chickpeas will bind more then the Jerusalem artichokes, but I'm not sure. Normally you can replace it with any other vegetable with the same ratio
@@JulesCookingGlobal thanks for the answer.. I'll try with the original recipe and if it doesn't work I'll change the amount of flour and starch. 👍👍
Do you have a recipe for your ginger syrup anywhere on your channel?
Uploading one soon after the Christmas special 🔥
Great. Is it possible you will do a special vegan friendly menu for xmas or for reveillon?
The appetizer is a vegan dish, but definitely uploading more vegan dishes in the future
Jules! As always weer een prachtig gerecht ! Alleen mijn Beignets werden niet zo mooi rond ? (Lepel was voorgewarmd , olie op temp).. enig idee wat ik verkeerd doe? Ga zo door !! Groeten Rob
Great dish! For the beignet batter, can I rest the batter in a container or vacuum bag, and put into a siphon just before deep frying? Thanks for sharing this amazing recipe!
It's best to leave it in the syphon, but you can let it rest in a container and then transfer it into the syphon when needed. Just don't fill it to much then, that way your able to add another charge if necessary
One question Jules. How important is for the batter to set in the fridge. Why does it have to rest at least 4 hours. Does it have any scientific explication? Thank you a lot you inspire me so much everyday!!
It's quite important. The gluten in the batter need to rest after mixing. If not, it won't be as airy as it could be because it will be too tough to keep the air in.
Im desperate to know where you get your silver trays from??… thanks in advance 👍
Bought them many years ago... Found some new ones in singapore, but so far I didn't find any online
Great video. Don't know why but everytime I work with a syphon, it always explodes when I use it, do you know why?
Four reasons:
- Your mixture isn't completely smooth
- It's constipated and you need to clean it
- There are to much charges on the syphon and the pressure is to high
- You filled it up to much
Complimenti , si potrebbe avere la ricetta della spuma di topinambur in italiano , grazie tantissimo
Good 👍
Damn, another great recipe and I love smoked eel (vind weinig zo lekker als gerookte paling haha)! Was wondering which kind of meat you would recommend making this type of beignet with, as I want to make it this christmas but have some fish-haters in the family ;).
Amazing recipe as usual Chef! Quick question: is there a ratio to replace gelatin sheet for gelatin powder? Thanks and Merry Christmas!
One not sure on that one... I'm not really familiar with those rations
It depends on the country, I advise to watch about the specific norms that applies to your country. Here in Italy for example gelatine sheets can vary in weight, but all sheets must gel the same amount of liquid (don't remember the exact one), so you must work with surface (like one, half, a quarter...) if you're mixing different brands and scrapes.
Check if it works for where you live and if it does check the specification on the powder package to know the equivalence ratio
Thank you!
Top gerecht weer!
Merci! 🙌🏼
Where in the netherlands can I get these lemon sorts? Iets te exotisch voor mij haha
I buy those citrus kinds with Rungis, but a 50/50 ration from lime and lemon is also very delicious
@@JulesCookingGlobal thanks buddy!
Hoi Jules, weer top gerecht!!....afg weekend geprobeerd om aantal gels te maken(uit eerder recepten), met agar 1:100, echter na het mixen, blijft het toch wat vloeibaarder dan gedacht, is dat een kwestie van meer agar toevoegen, of korter in koelkast? kun je die gels dag van tevoren maken?
Voor agar 10gr per liter, bij zure vloeistoffen 15-20gr per liter. Binding is best na een nacht opstijven en dan pas mixen. Gels bewaren afhankelijk van het basisproduct 3 dagen (vis) tot een week (bv citrusgel)
Gewéldig! Jammer dat mijn kerstgasten geen vis eten. Hoe bestaat het…
What is jalen powder?
E-418 gellan gum
It's gellan powder, uploading the written recipe on my website today or tomorrow
With smoked eel it’s ok ?
You mean the population? It's true that eel was an endangered kind in the past, but because of cultivation projects the population has grown a lot and it's not endangered anymore. We just need to respect the season
So it's kind of like a fancy eel takoyaki? Goddamn I'm on board for this one.
I notice the blender you advertise in your description is marketed as a coffee grinder. Does is handle liquids like this gel properly?
Also, please consider linking out to the actual recipe from the description instead of just your personal website, it'll save me like a minute of work every time I want to get to the actual recipe.
Chef, when you worked in restaurants doing this, did you enjoy it? Cooking in restaurants is completely different than cooking at home or even catering for that matter. I'm struggling with finding happiness in restaurants at the moment.
That's too bad to hear! I loved working in the kitchen, off course there are days that are less fun, but those days make the other days even more fun! Still miss working in the kitchen every day and hope to open something for myself one day. Hope you find happiness soon, something changing you work environment can help a lot as well. Surround yourself with people who are likeminded, that always helped me a lot
👍😋
🙌🏼
First com again ❤🫶🏿
Legend 🙌🏼
To much french on you buddy, can’t do it,sorry. 😉