I love your videos, I'm just a home cook but you're extremely inspiring. A channel like this couldn't be pulled off without someone so talented and thoughtful like you. Cheers
O pop iiipp pop😅opopopooupoii😅😅😅😅 pop pppppp pop pop poppppp 1:15 pokoopokopph pop pop okokppopopiikolipooop😅 pop l😅 op popopoppppooopopiippiippipiipippipipipip
That’s so cool, you teach us really good cuisine with very simple, cheap ingredients, nothing like, “to close up a shit ton of smoked truffle made from your homemade smoker”, thank you so much
Regarding the broth and gel, it would be interesting to know what parts of the taste palate you’re aiming to hit. Since we all use different brands of vineger, suger, vegetebles etc it would be helpful. This is a general thought after watching like 8-9 of your awesome videos in a row. Thanks for making my day 🧑🏻🍳
Well it’s really meant to be a savory dish and if you add another fruit I think its going to be to sweet. Plus beets and strawberries are such a good combo
As always, great job! You deserve way more subscribers! Just a question: is the basil oil shelf stable or needs to be used in days/weeks and stored in the fridge?
Hi, to make the basil oil, what blender do you use? The one in your bio is for 70 ml, and the recipe says 150 ml of oil And thanks chef for the great content!
Masterpiece, chef we want to teach us how we could create the fine dining content and ideas in series in your playlist Appreciate your creativity and your passions for foods
@@JulesCookingGlobal Can gum arabic replace xanthan powder? I have a lot of it for thickening calligraphy ink and probably more than I'll ever need. I wanted to know if it can be used in cooking.
What could be a good alternative for the onion in the filling? (because of allergies/intolerance for onion, leek and chives) Keep up the great work and great to see Charlie is getting a bite as well!
Finely diced sauteed cabbage would probably be a comparable filling, especially since the onion is serving more as a body of the dumpling filling and the flavors are coming from the beetroot gel and balsamic gel.
Haha yeah Charlie liked it, I would suggest to add some diced beetroot and season it with Chinese chives. My fiancé also has an allergy for onion, leek and chives, but she can eat Chinese chives. Maybe you are able to eat those
Hello Jules, i have a question concerning the balsamic gel... Don't you usually count about 1g of agar per 100g of liquid ? Thanks. Ps: Excellent dish, as usual.
Cool! Unfortunately the thing I hate the most in the whole world is goat cheese 😂 plus I’m allergic to walnuts & pecan nuts… but the orange gel sounds amazing 😅🙏🏼
I used to be broke, poor, unemployed and depressed without any girls to even talk to. However, since I’ve discovered your channel, I’ve become financially stable, got a job as a cook and now girls always want to have me over to cook for them (and more). I completely did a 180• and even hang up on Gordon Ramsay when he tries to facetime me. Thank you Jules, you saved my life .
The dough has two tasks:1.act as a steamer cooker and absorb to much liquid because the salt closes its 'pores' so you have this steam cooker effect and the beetroot is cooked in its own steam which enhances the flavour+fragancr and the beetroot doesn't "bleed out" as much like you see if you cook it in normal way aka a pot with water.
I love your videos, I'm just a home cook but you're extremely inspiring. A channel like this couldn't be pulled off without someone so talented and thoughtful like you. Cheers
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Poop o poop ppppppoppopioioppppopppopopoeo poop otoo poop
Rookityeiooy 1:38 oproooeu 0:30 y😢iiyioio
That’s so cool, you teach us really good cuisine with very simple, cheap ingredients, nothing like, “to close up a shit ton of smoked truffle made from your homemade smoker”, thank you so much
Regarding the broth and gel, it would be interesting to know what parts of the taste palate you’re aiming to hit. Since we all use different brands of vineger, suger, vegetebles etc it would be helpful. This is a general thought after watching like 8-9 of your awesome videos in a row. Thanks for making my day 🧑🏻🍳
Awesome! I love that you source the ingredients from your home garden.
yo slicing that beetroot on the mandoline while staring into the camera takes balls
Made me nervous too - but he could probably do it blindfolded by now. 🤷♀️
when will you make a complete tour of your new amazing kitchen? looking forward to it!
Can you make something that you could do for a dinner party? A show stopper for a crowd!!!!
U deserve so much more subscribes. Your videos are on top level, congrats!
You are a great chef…amazing! One question, what powder you put after blending the sauce?
Pretty sure he said xanthan powder. It's a thickener you can find easily online. Also called xanthan gum (but still in powder form)
what's the knife tip of powder you put in the beetroot cream to prevent splitting? Thanks Jules!
Xantham
Ohhh my! So lucky I found this channel! So inspiring nd tha k You for sharing Chef
Lovely dish. Quite a lot going on for one dish, but it looks gorgeous
Chef you are amazing thank you very much for sharing 🤗
Just finished wish I could show you!!!! Delicious!!! Thank you!
Very good! Will try this next summer.
How long will the gels be usable?
Your videos are so nice. Have learned so much. How long does it take you to cook a dish like that?
Love your videos chef ❤️ Love from India
Thank you very much sir!
Beautiful dish Chef, as always! I agree with all comments and I really appreciate that you’re so accessible! Great job!
Awesome! Your videos and dishes are amazing!
Thanks for the support 🙌🏼
❤️❤️❤️❤️ Amazing as always.
Any other fruit i can use instead of beets?
Well it’s really meant to be a savory dish and if you add another fruit I think its going to be to sweet. Plus beets and strawberries are such a good combo
Stunning dish
so amaizing i love your videos
As always, great job! You deserve way more subscribers!
Just a question: is the basil oil shelf stable or needs to be used in days/weeks and stored in the fridge?
I always freeze mine in ice cube trays and then take out what I need. Otherwise keep in the fridge
@@JulesCookingGlobal thank you! 😁
Hi, to make the basil oil, what blender do you use? The one in your bio is for 70 ml, and the recipe says 150 ml of oil
And thanks chef for the great content!
Masterpiece, chef we want to teach us how we could create the fine dining content and ideas in series in your playlist
Appreciate your creativity and your passions for foods
great work man
I was just reading through the transcript and wondered what sentiment powder is? And where can i get some for the recipe 👍🏻
It's Xanthan powder, you can buy it at quite a lot of online shops
@@JulesCookingGlobal ah ok its Xanthan gum, awesome thank you 🙏🏻
@@JulesCookingGlobal thank you
@@JulesCookingGlobal Can gum arabic replace xanthan powder? I have a lot of it for thickening calligraphy ink and probably more than I'll ever need. I wanted to know if it can be used in cooking.
Masterpiece!
Appreciate it!
Amazing chef🥰
What could be a good alternative for the onion in the filling? (because of allergies/intolerance for onion, leek and chives) Keep up the great work and great to see Charlie is getting a bite as well!
Either goat cheese or mushrooms work really well with beet root 😊
Finely diced sauteed cabbage would probably be a comparable filling, especially since the onion is serving more as a body of the dumpling filling and the flavors are coming from the beetroot gel and balsamic gel.
Thanks guys for the suggestions! Think the cabbage could match the other flavours of the dish very well 😄
Haha yeah Charlie liked it, I would suggest to add some diced beetroot and season it with Chinese chives. My fiancé also has an allergy for onion, leek and chives, but she can eat Chinese chives. Maybe you are able to eat those
@@JulesCookingGlobal Ah great one too! Will try that for my girlfriend, thank you!
Hello Jules, i have a question concerning the balsamic gel... Don't you usually count about 1g of agar per 100g of liquid ? Thanks.
Ps: Excellent dish, as usual.
Yeah it’s always 10 grams of agar for every kg of base. But because the balsamic is so sour I added an additional gram for a more firm and stable gel
@@JulesCookingGlobal Got it, thanks again !
I guess you need an extra fridge for all your "...and keep it in your fridge for later..." stuff. 😄
You could say that Charlie is well spoiled in this house. He will think twice before agreeing to an offer))
Greetings, Chef. Where can i purchase the same plate? Thank you
Lovely dish very cool
Thanks! Glad you liked it
Can you make a Tuna tartaar Japanse inspiratie plzzz we love this in the summer days
Where did you buy the plate from?
yooo chef GOD BLESS YOU AWESOME DISH YOOO I WANT TO BE LIKE YOUUUUUUUUUU
Couldn't quite catch the name of the powder you put in the blender to avoid splitting of the cream, can you please give me that name, thanks
Xantham
Why did you cook the beets in salt dough? Is it possible to do without it?
I preserves the flavor and gives it even more flavor. You can do it without, but then I would use aluminum foil
What is that for a blender you are using? That looks amaising what you are making 😃👍👍🇩🇰🇩🇰 i AM from DK 😃
Hi! Find full equipment lists underneath all my RUclips videos. Have a great day 🙌🏼
❤️❤️ Love your cooking chef . 👨🍳🔪🔪🙏🙏
Thanks a lot!
great dish
Thanks!
@@JulesCookingGlobal I used to serve something similar with goat cheese ice cream candied pecan and orange fluid gel.
Cool! Unfortunately the thing I hate the most in the whole world is goat cheese 😂 plus I’m allergic to walnuts & pecan nuts… but the orange gel sounds amazing 😅🙏🏼
Amazing
where can i buy this frying pan please
Please can I have the link for this reciepe as I can't see this on your website.
Hi,
At the 4:54m you add a powder to the broth. What’s that powder?
Thank you
Great work
xanthan powder
@@rinse-esnir4010 than you so much
Brilliant
Hey Jules - where can I buy that copper frying pan?
It’s from scanpan
@@JulesCookingGlobal thanks for taking the time to reply, big fan of your work
merci chef
Glad you like it!
where can we buy sentamient powder
I don't see the recipe on your website
I couldn’t shape the beetroot “tortellini”. It was not possible to stick the edges together. (Minute 5:13)
What can I do??
Hi Pietro, I think you sliced them to thick. If that’s not the problem try marinating them a bit longer, this will make them a bit softer and bendy
Thanks! I think it was the thickness of the beetroot slice! I will try again on Christmas!!
جميل اتمنا ان تكتب مكونات الوصفه في التعليقات من اجل الترجمه
hello chef ,what is sentiment powder? thx
In this video he uses agar and xanthan gum
and where to buy the blender please
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
@@JulesCookingGlobal wow great! thank you!
You are the best 🔥🔥🔥
Thanks man!
Chef , get I get ginger syrup recipe pls ?
What its sentiment powder?
It's Xanthan powder
👌
❤❤
Sorry, but at 2.35 what powder does he add.
Xanthan gum
Why are you baking the beetroots in the dough? Using aluminium foil wouldn't be sufficient?
more taste
Je peux la voir la recette en en français s'il te plaît chef
Look at that
And all without gloves 🙌🏼
Haha yeah I hate gloves… so much plastic waste, just wash your hands right
You could make it a bit more savory by adding a sphere of goat cheese to it
Why did you rapping beet with dough?
I used to be broke, poor, unemployed and depressed without any girls to even talk to. However, since I’ve discovered your channel, I’ve become financially stable, got a job as a cook and now girls always want to have me over to cook for them (and more). I completely did a 180• and even hang up on Gordon Ramsay when he tries to facetime me. Thank you Jules, you saved my life .
Please do fine dining recipes without gluten and dairy..😉
Like this one?
Why did you rapping beet with dogh ?
The dough has two tasks:1.act as a steamer cooker and absorb to much liquid because the salt closes its 'pores' so you have this steam cooker effect and the beetroot is cooked in its own steam which enhances the flavour+fragancr and the beetroot doesn't "bleed out" as much like you see if you cook it in normal way aka a pot with water.
@@vetenksS4 thank you
@@vetenksS4 How about aluminium foil, will be there a big difference?
The dough gives a lot of flavor, so you can use aluminum foil, but it will not be as flavorful
Je peux la voir la recette en en français s'il te plaît chef
Je peux la voir la recette en en français s'il te plaît chef
Je peux la voir la recette en en français s'il te plaît chef