Thank you Jules, you’re amazing for sharing your insights and wisdom with us. I am a competent home cook make me feel like I can achieve a higher level of cooking at home - for dinner parties and special occasions. I’m deeply grateful. 🙏
When I was subscribe your channel, subscribers not over 5000 but now almost 100,000. I learned a lot of cooking skills and techniques about you. I want to say thank you and goodluck after your journey with us. Let's get gold button!!!
Hey Jules, Do you notice any huge differences between using the potato starch and egg white separately compared to mixing it together into a paste? Thanks for another great video and including the small details like not pressing down on the potatoes! Love small details like this!
Appreciate it Kenneth! I tried it a couple of times, but for me this worked better. This way it souffléd more and the color is more even. But maybe I need to give it another try
Great presentation Jules, excellent as usual. Almost 100K (you deserve way more considering the amazing quality you provide, especially when compared to other youtube cooking channels). That being said, @2:35 i don't remember seeing this one before, is it a clip taken from another vid ? What's that dish ?
Thanks! That was a white asparagus flan with white asparagus, miso, trout eggs, a fresh herb salad and a horseradish sauce. I dish I developed last weekend for a new project.
Can yopu make this, and keep it in the dehydrator to be served 4 hours later? Thinking of doing this and traveling to my client house to finish the dish
Why so many steps? I learned simply by shaking the pot a bit. If you fry them cooler you can stop them once they pop and refry them a bit hotter when you need to serve them. They will even freeze and come back with a little practice.
I like this method but it feels like cheating, because the proper way you only use 1 slice of potato and fry it in 2 different temperature oils to create the puff
Thank you Jules, you’re amazing for sharing your insights and wisdom with us. I am a competent home cook make me feel like I can achieve a higher level of cooking at home - for dinner parties and special occasions. I’m deeply grateful. 🙏
Absolutely fantastic!! There is no other canal deploying your clean methodology.
Appreciate it! Means the world. Have a good one 🙌🏼
When I was subscribe your channel, subscribers not over 5000 but now almost 100,000. I learned a lot of cooking skills and techniques about you. I want to say thank you and goodluck after your journey with us.
Let's get gold button!!!
Appreciate it so much! It really means the world. Have a good one 🙌🏼
Perfect as always
Thank you Jack! Have a great weekend
When is your book coming? I can’t wait to order it!
Can the preparation be done ahead of time? Or should it be cooked right away?
You can keep them dry and covered for a couple of weeks 👌🏽
Looks amazing! What was the green and white sauce from the first dish?
Love this. How long in advance can you do the prep? Then fry day after?
Hey Jules, Do you notice any huge differences between using the potato starch and egg white separately compared to mixing it together into a paste?
Thanks for another great video and including the small details like not pressing down on the potatoes! Love small details like this!
I know that method too, interesting to see a variation!
Appreciate it Kenneth! I tried it a couple of times, but for me this worked better. This way it souffléd more and the color is more even. But maybe I need to give it another try
Hi, the ginger gel, hiw is that done?
Great presentation Jules, excellent as usual. Almost 100K (you deserve way more considering the amazing quality you provide, especially when compared to other youtube cooking channels). That being said, @2:35 i don't remember seeing this one before, is it a clip taken from another vid ? What's that dish ?
Thanks! That was a white asparagus flan with white asparagus, miso, trout eggs, a fresh herb salad and a horseradish sauce. I dish I developed last weekend for a new project.
@@JulesCookingGlobal Oh ok thanks.
@@JulesCookingGlobalWill you do a video on this? It looks amazing!
everything is gorgeous at the end of the videos indicate the ingredients were super?)
Can yopu make this, and keep it in the dehydrator to be served 4 hours later? Thinking of doing this and traveling to my client house to finish the dish
Tried it today! Harder than it looks for some reason 😂
Hi can The egg replaced with some vegan options like aquafaba or some vegan milk?
Aquafaba should work in my opinion
how long time and temperature in the oven after the frying?
Just a little while to insure it's 100% dry at 60 degrees Celsius
Me watching this video: I can do that. I can do that. Yup. I can do that too.
Jules puts down amuse bouche without warning.
Me: * thud *
Jules beautiful what was the dish that you include the soufflé with?
Thanks! That was a white asparagus flan with white asparagus, miso, trout eggs, a fresh herb salad and a horseradish sauce
Would this work with a sweet potato?
No unfortunately not
Why so many steps? I learned simply by shaking the pot a bit. If you fry them cooler you can stop them once they pop and refry them a bit hotter when you need to serve them. They will even freeze and come back with a little practice.
I like this method but it feels like cheating, because the proper way you only use 1 slice of potato and fry it in 2 different temperature oils to create the puff