Fine dining tomato dish
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- Опубликовано: 25 июл 2024
- Hey guys! Today we're making a delicious tomato dish. It's a beautiful clear tomato pie with a parmesan crumble, a basil oil and a tomato ice cream. All great recipes, so enjoy guys!
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Хобби
Who else though they could cook before the found Jules? Outstanding as always.
Well said. We still have a long road ahead of us.
Hahaha thanks Sebas!
Practice makes perfect 🔥
I made the tomato pie- here is one experience I would relate. I poured all of the tomato gelatin mixture in it once. The dried tomatoes floated to the middle. If I were to do it again I would fill the layer of dried tomatoes to just enough to set them on the bottom and then do a second round after the first round firms up.
It still tasted delicious and was a crowd pleaser.
I’m going to start practicing my fine dining cooking with your recipes.
wow drying the tomato skin and incorperating that into the dish, truly didn't waste any part of the tomato. Love the presentation as well, also serving this cold just makes the dish even fresher. Amazing job chef!
I liked that too 😍
I love this dish!!
Wow. Thats amazing
Looks amazing dish, can't wait to try it
Beautiful dish. Great work😍
like always stunning dish😍😍
Good job!! 👏🏼👏🏼👏🏼
Amazing dish!!!
Amazing work chef, thank you.
What an amazing recipe chef!
What a masterpiece! Fabulous.
GENIOUS! Tx for sharing
Beautiful dish...great work
Excellent dish 👏
Visually that is amazing.
great video
the dust
the clear broth
amazing
wow! amazing ❤❤❤❤
I really like how it looks
Tomato desert
Keep it up 🤩
Amazing work 👏
Looks awesome. I’m so ATTEMPTING to make it)))
Such a good video!
best chef iv ever seen i swear love u
Niceone Chef Thank you !
Jules, you're NEXT LEVEL!
Jules a super 🌟 as always.... A thousand likes from me.
And here I thought that I was subscribed to all the best food channels on RUclips. The stuff you do is impressive - on par with old school chefsteps! On to watch more of your videos!
Thanks a lot Dainius! Appreciate the support!
Hey Jules! Thanks again for an amazing recipe!
I would really like some "set menu ideas" from you recipies.
Give us some complete menues with things that go well together, maybe use some of the same ingredients etc!
If I where to do a 3 or 4 course dinner from your recipes, which would you chose? (I know you have the christmas dinner already!)
My goodness Jonathan.
That is truly ambitious. It would take HOURS.
I would love to know the results.
This one looks tricky though.
Jules: The Chef’s Chef.
damn!!!!! you are fantastic
Voy a probar con una fruta que se llama tupiro... excelente
This channel is a masterpiece
Thanks! Means the world!
How many portions does this recipe yield with the quantities you’ve given please? It looks amazing and want to have a go! Thanks
Amazing presentation and ideas. I’ll try to do it to taste!
The Basel oil don’t solidified on the top of ice cream? How it tastes and feel on mouth? maybe you can change it to a basel cream or a foam. What do you think?
How would you do if you don’t have an ice cream machine? Really like to try it
Wat een mooi en inspirerend gerecht! 🤩 Klasse!
Ik heb een vraag 🙋🏼♂️ Wat is de reden dat je de tomaten eerst invriest alvorens je de bouillon hieruit trekt?
Hi can I ask what brand of ice cream maker you recommend most ? I noticed you use a few brands
Hi, Jules! As always amazing video! Which kind of a neutral oil do you use?
Doesn’t matter too much. I’d choose sunflower over Conola oil though
Hi jules what sorbet machine do you use struggling to find a good one ?
what do you recommend as a substitue for the cucumber for the ice cream? Also from 4:29 to 4:32 the screen went black!
This dish is one of the most beautiful dishes I have seen on your channel, but I have a question: Will the dish be as cold as ice cream?
When you say reduce it untyl you have 400 g of liquid ... I imagined myself pouring the liquid on the scales every five minutes to be sure :D :D :D
This looks fab. I'd be interested to know the quantity of vegan gelatine to substitute.
Hi Jules, Can you please make more content about froth and foam ? Your old videos had covered some but just asking for more if you wouldn't mine :)
Thanks for the suggestion! I’ll definitely look into it 🙏🏼
Hi jules, i really like your videos you are such a great inspiration.
Can you okease link the blender you are using. Thank you
Hi! Find full equipment lists underneath all my RUclips videos. Have a great day 🙌🏼
@@JulesCookingGlobal thank you👍
Where does the deep rasberry colour of the sorbet comes from? It looks amaizing. It was basically just tomato, cucumber and paprika, right?
Leuke video weer!
Bij 4.30 is er eventjes zwart scherm. Geen ramp hoor.
En als je de basilicum kort blancheert en daarna olie ervan draait krijg je nog groenere olie
Thanks voor het melden, geen idee hoe dat gebeurt is... Ik blancheer mijn olie express niet omdat naar mijn ervaring dat alleen maar vocht toevoegt
@@JulesCookingGlobal snap ik! Goed uitwringen in een doek.
Of olie van draaien en dan in een spuitzak laten hangen. Dan zakt het water naar de bodem en laat je eerst het water eruit.
@@patrickderks6446 Heb ik vroeger inderdaad veel gedaan, maar vind toch dat je zonder betere olie krijgt. Maar thanks voor de suggestie!
@@JulesCookingGlobal ah oké! In ieder geval weer een top filmpje! 👌
Hi Jules - this looks outstanding! Can't wait to try it but as vegetarians, we can't use gelatine. Is there anything you could suggest instead?
I think you can use agar agar
What brand agar is best for this?
Welke ijsmachine gebruik je?
Hi! Can I get the size of the metal ring please?
Thanks 🙏
❤❤❤❤❤
How do you known how hot the oil is?
Very nice techniques! Why use both Agar Agar and Gelatine?
Thanks! That’s to get the beste texture possible
❤❤
Note there's 1 shot missing at 4:29
Why does the basil oil need to heat to 65c?
You should add your ice cream machine to your equipment list!
is that a meilleurduchef chopping board?
Hi Jules!
I stole the recipe for your tomato sorbet for a dish at the restaurant I work at. I'm having some trouble with it over-setting, it freezes too hard and turns into more of a granita. Substituting glucose syrup for the sugar and adding Modernist Pantry's 'perfect sorbet' stabilizer haven't yielded better results. Any tips?
I had a similar experience, it tasted great but it had a grainy texture.
You can fix this by bringing the sorbet base to 16 brix with pro sorbet cold from sosa
The way I see it, being that this sorbet isn't sugar heavy, you'd either need to serve it shortly after making it (30 minutes after, as he suggested); or store it at a temp high enough, that it won't freeze solid. It's one of the reasons sorbets are so high in sugar, so that it won't freeze rock hard or into a granita texture. I tend to include xanthan gum, corn syrup and some alcohol into my sorbets, to keep the texture proper.
❤️❤️❤️.
What can I use if I don’t want prosecco or alcohol in it ??
Try a ginger lemonade. I think that will be delicious!
As you made the sorbet, you finished by adding 1 gram of Centum(?) powder. Please clarify what that was. Than you.
Xanthan powder, that’s a binder
heel leip dit
What could I use for my family as a substitute for gelatin? My brother and sister in law are vegan?
Agar and pectin
Jules, do you come up with this on your own or what is the deal? i cook a lot but dont see the world the same as you with ingredients. I copy youtube while you know the base. blows my mind
speechless
Jules ... I just have to say ... I love you ....
Why prosecco instead of cava, champagne or a natural pet-nat?
Flavor, but you can use anything you like
Chef, do you run a restaurant?
Is it food or food sample tasting😂 as we heard and learnt that food for energy and satisfy our hunger not just to spread on tongue 🤪 this quantity 🙏 plz be generous .
First
Firs..fuck
I'm a little disappointed. You can make it in one day only ;)
The recipe sounds good, but the plating does not look appetizing, it looks like an infected tumor.
Hey Mister! Very nice combination. Garlic, sugar. Wow. May I ask you where I can find your recipes ?
Thanks in advance for your reply