Savory dashi meringue bite
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- Опубликовано: 8 сен 2024
- Hey guys, in this video I will show you how to make a delicious savory dashi meringue. I serve it with some sweet and sour daikon, a ponzu gelly, a black garlic cream and some pickled mushrooms. You can serve this as a great amuse. Enjoy!
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Enjoy making this recipe!
Oven temperature 50 degrees Celsius
Ingredients:
80 grams of dashi
40 grams of sushi vinegar
20 grams of soy sauce
60 grams of water
30 grams of albumin powder
90 grams of icing sugar
Bon appetit!
Thank you Jules, for all the devoted creativity... no one does that before. 🍻
Best cooking page in the game
I just saw in Art of plating story in Insta .This is really awesome make .💕
Thank you so much Saru! Really appreciate it!
This is incredible! Looking forward to more!
Thank you! Definitely more to come
Hello, I'm from Portugal and I love all your videos, I hope you continue to show more interesting videos, thanks👌💪🏻
Thanks a lot! Many more to come
Sei uno chef spettacolare
Grazie!
Veramente bravo questo
This is very creative, nice flavours chef.
Thanks Karthi! Glad you liked it!
Do you have recipes for the garnishes? The daikon, black garlic emulsion, and ponzu gelly?! Looks absolutely incredible
The daikon is thinly cut daikon in sweet and sour, the black garlic is a egg white emulsion with black garlic and the ponzu gelly is 50 grams of ponzu with 50 grams of chicken broth with 1 gram of agar and half a leave of gelatin. Off course everything is seasoned with salt
Hello! How exactly did you do the egg white emulsion? Mixed egg white, some black garlic and added oil until the right consistency?
@@JulesCookingGlobal can you please explain why to use both agar and gelatin?
Great dish, love it
Thanks Michel!
Stunner!
great work chef!
Looks great 👍🏽 Thanks for sharing
You’re welcome! Glad you liked it
Thanks for sharing your recipes with us Jule. I have a question, do you think I can put the egg whites instead of albumin? Did you try it?
It won’t work
You inspire me
Love your videos man
Thanks Puang! Really appreciate it!
what is the last ingredient '30 gms of obemere powder' - love all the creations, so inspiring
aaah got it - albumin powder !! love the ponzu jel as well
amazing chef
Thanks!
I love your style of cooking. I want to try your Black Olive Souffle. May I have the recipe? Thank you.
Brilliant
Appreciate it Annie!
👏 😮 👏 wow, how did you make your black garlic emulsion? It looks so rich.
Thanks glen! It’s a basic egg white emulsion with black garlic
@@JulesCookingGlobal wow, it so beautiful 😍
@@JulesCookingGlobal , bonjour Jules .je n arrive pas à faire cette gelée d ail noir .
Peux tu m expliquer s il te plaît.Merci pour tout .sincèrement.
really cool man
Excellent work chef!. Something intrigues me. About that meringue, you used albumin powder instead of egg whites, any reasons for that choice ? (Is it because it's gluten free? Or some other reason?) Also, the black garlic cream was done with molet eggs ?
Hi! Thanks, I use albumina because you can give it flavor. This is hard with egg white, it also doesn’t work with egg white
hii Jules! Love These. Going to make it for an event. How can I make ahead of time and store it? is this possible? Thanks
Hoi Jules, toprecept! Heb hem al vaker gemaakt. En wil hem nu weer zetten, maar ik volg exact het recept, ook met eigen dashi, maar ik krijg hem niet opgeklopt. Klein beetje xanthana helpt ook niet. Kan albuminepoeder over de datum, of heb jij een andere verklaring? Moet het voor deze merengue ook helemaal vetvrij zijn?
Bonjour Jules.
Merci pour toutes ces recettes (fantastiques)
Pour l emultions d ail noir , ce n’est pas la même que pour le cabillaud.
Celle ci est plutôt en gelée ! Peux-tu nous donner ta recette , Merci CHEF .
J ai un petit restaurant et j applique tes astuces, c est top !
Je suis passionnée de cuisine et je vis en France.
J'aime les conseils et les recettes du chef Jules. Je suis curieux de goûter à votre cuisine, votre restaurant est situé dans quelle ville ?
Hey Jules, which powder this you put into the dashi mix to thicken it?
Hello Jules, i finally decided to give a try meringues using albumin powder. I'd like to know a few things with this recipe. How to know the quantity of sugar to add ? You added 90, but why ? For instance, in classical meringue recipes, it's always 1 part egg white · 2 parts sugar. Also, 5gr of albumin powder is about the equivalent of 30gr egg white right? In this recipe you're using 200gr of liquid and 30gr of powder. Meaning you'd need at least 30gr of albumin powder for 180gr of liquid. Then again maybe not all albumin powders work the same depending on which brand you're using. In short, i'd like to know if you're always using these ratios for other types of albumin powder based meringue ? Thanks
Clasifi1, this recipe is made with aquafba powder not egg white powder. you may be missed the previouse episode is made with radish juice.
how do i make the black garlic emulsion and the ponzu gel?
I found the video with the ponzu gel on his channel l, it’s called “delicious crab taco bite”. I can’t for the life of me figure out how he made that emulsion though. I want to try to make it myself but having no luck finding anything anywhere
Do you use a dehydrator or the oven for the meringue? The minimum oven temperature for my oven is 75 Celsius. Thanks
Then I would use a dehydrator, otherwise there is a change that you burn your meringue if you leave them in overnight. When you use your oven anyway just make sure to keep an eye on it
hello chef,I’m from Hong Kong,this recipe is very interesting,if I have’t Albumin powder,can use the egg white?thank you
I never did it, but maybe it works. Only then you need to reduce the liquid a lot
Looks amazing Chef, are you using Japanese or Chinese soy sauce?
Japanse, but not for a particular reason
Chef excuses me.. where do you buy the milk powder ?
Hello, i have something question.
That Dashi is what kind of Dashi??
Like a Konbu dashi??
Yeah, it’s a dashi made from bonito flakes and kombu
@@JulesCookingGlobal But why is it that dark? Every dashi I have used and made is much lighter in colour? Boiled down or concentrated?
Made it myself, concentrated it a little bit but not to much
Need to whipped how long for the dashi batter
Liquid components can be replaced with any other liquid right?
How to make choux filled with truffelcreme?
hi chef , can you use any other liquid than dashi?
Umami Bomb :)
That’s for sure! It was delicious
Can you please show how to make black garlic emulsion
It’s my basic emulsie with black garlic, uploading the recipe soon on my website
@@JulesCookingGlobal you’re the best
@@JulesCookingGlobalwas this ever uploaded to your website? I can’t find it 😢
Amazing recipe chef! what`s the soundtrack for this video?
how many grams of albumin is he using ?
Love your videos but why not the full recipe 😩
Chef can I have the full recipe pls 😬👨🍳?
music?
Looked more like a savoury macaroons
In the ingredients you dont mention the almond powder
when did you see him add almond powder?
My mistake
crack