Delicious oysters, dashi beurre blanc & chicken skin | Fine dining oyster dish
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- Опубликовано: 3 авг 2024
- Hey guys! Today I'll be showing you how to make your own dashi. With that we're going to make an amazing beurre blanc and use it to poach some oysters. I serve it with crispy chicken skin, chives oil and caviar. All great recipes, so enjoy guys!
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Хобби
I have to say that you’re the only one that show us all the technics very clearly, nicely presentations. I have learned so many from your channel and inspire me so much! Please keep doing the way you are!
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
I love this. Its like science, chemistry, cooking and art all mixed into one.
Bro, you have the very best Chanel in RUclips! No jokes, just cooking amazing stuff. Congratulations
That sauce is now on my to do list. Dish looked unbelievable, a lot of flavors in it. Fantastic!
Make that two of us.
Yeah it’s incredible! Hope you like it
What an artist 🎉
I did this dish and it’s by far the most tasteful dish I ever made. Thank you for showing us this amazing cooking
I love the presentation of this show so precise and clear about every step. Also love how at the end you critic your own dish and say what you think and not just oh it’s amazing.
This is so next level! Well done chef!
I have got to make this! Yum
This is a work of art!
Amazing chef ⭐️
I would love to try this dish!
You deserve more subs Buddy, great videos!!
Looks stunning
Love the additional tasting notes at the end.
Exciting to see all the layers of the dashi come together.
Appreciate it! Really happy with the result
As always, stunning & inspiring 🔥
I don't think I have the stamina to do this entire dish, but I'm sold on that liquid gold!!
Thank you chef .
Attempting to recreate this dish for 25 ppl as part of a 7 course Christmas lunch in Australia.
Perfect as always !
Thanks chef!
Another amazing creation Jules!!!!! as usual tiptop. by the way your Hollandaise with the beef you did in a previous video, it changes the way of my breakfast service for ever....🍻Proost
Love your creativity always inspires me
Appreciate it Ahmed!
Stunning 🤩
Thanks a lot!
I absolutely LOVE oysters! Love the fusion aspect and the stunning presentation. I would love to have this, looks absolutely delicious. Great job my friend.
Thanks! Glad you liked it
Amazing chef creative...and full good idea..thank you chef i have learn alot from your video
Always awesome bro
hallo, Chef Jules.... dayumn! i need more Japanese fusion food like these in your next content. your content is really dope!
Fabulous 👌👍❤️
Thankyou!!!!!!!
Increíble 😋
Miło sie Ciebie ogląda . Ciekawie wszystko przedstawiasz
It's been a long way dude I discovered your channel like 1-2 years ago and back then I told you your channel would grow massively and that happened! You're almost at 50k and I remember the first time I saw a video of you were like at 8-9k
I mean an oyster is already perfect on it's own, but this looks like an even more perfect oyster!
the best!!!
Thank you so much!
Wow!
That stock is worth its weight in Gold. Couldn’t agree more…..
So delicious! A pan of that sauce and some bread is like a gift from heaven
Yum. A Michelin Star dish 💯
Great
So pretty! Please explore more plating techniques
Love the work and creativity, keep em coming ! Can you also let us know where you get the plates? I love the bowl that you used here. Thanks
Thanks! It’s from j.l.coquet ✌🏼
cool very interesting
Hey,
is the blender listed in the description really the one you are using in this video? The one in the video looks kind of rectangular and the one listed in the description seems round.
Kindest regards from Germany and keep up the great work :)
I'd really like to see what you would do with a venison backstrap Jules.
lOVE THIS! WHERE CAN i FIND THE WRITTEN RECEIPE?
Would this work with langoustine? That sauce looks amazing.
Looks incredible! Maybe cut the oyster in half after you poach? I always use Kumamoto oysters which are smaller but are a Pacific oyster.
Also delicious! For me it’s nice like this, it may be a mouth full, but it was amazing. These where number 3 oysters, number 2 could also work
@@JulesCookingGlobal Had to look up oyster sizes are. In the US we just call them small- large depending on the length. We’re pretty basic. I wasn’t criticizing it, just my thought.
@@ParkerHallberg no worries man, always open for feedback or criticism. Love to learn every day 👌🏼 we indeed have a different size method. For the round ones 1 is small all the way up to 6 for the really big ones. With the flat oysters it’s the other way around, so 6 is small and 1 is huge
@@JulesCookingGlobal same
hmm. interesting take on the beurre blanc using katsuo-dashi + white stock! that is a lot going on though..!
Yeah it’s really delicious! Goes great with the oysters
Yet another amazing video. Where do you buy this amazing plates? Or what is the brand?
Thanks! There from jlcoquet ✌🏼
Woww , that’s amazing,
Could i copy the recipe?
@9:27 Well, you already know :) stuffed gnocchis lol either stuffed with wild garlic (or anything you want) or maybe just have the dough flavored itself with olive paste or basil, anything.., or molecular gnocchis (liquid parmesan or potato foam gnocchis using sodium alginate )..Or how about another vid featuring 1 ingredient like you did with Carrots an Onions ? Maybe this time with potatoes ? .Or a Tiramisu, but not just any tiramisu, it has to have your special touch. ;) How about replacing the classic Mascarpone with Namelaka ? (or maybe a bit of both)...Like i always say, all your dishes are fantastic anyway, I'm gonna buy oysters and try your latest dish. ;) Keep up the good work.
Awesome to hear! I’m doing a new one ingredient video soon 👌🏼
are the tuna flakes Katsuobushi?
Question, why don't you make the dashi broth with al the ingredients at the same time in stead of sequentially infusing the flavors?
Any chance we could have a couple videos on your kitchen tools and equipment?
I’m doing a kitchen tour in a couple of weeks, but find a full equipment list in the description of every video
speechless
Are you using a coffee grinder as your blender?
Would you say that the reason it was such a big mouthful was because of the amount of chicken/bonito that was added? Would you prefer it with a little less??
No definitely not, the flavor was amazing but it’s just a mouthful. You can also cut it and eat it in parts, but this is definitely more fun
Jules, wanneer mag ik komen eten? :)
Please can you make scallops
Collab met pitmaster x, fine dining bbq.
Many thanks Jules May I suggest linking some products, such as equipment you use to an Amazon affiliate account to enable you to generate additional revenue streams? And to help your followers to try and meet your great standards...lolz
Find it in the description 😉
@@JulesCookingGlobal Ty
Which types of cream do u add ? Double cream ?
Yeah just normal 35% fat cream
@@JulesCookingGlobal should chefs add more cream than 20g (100g for examples) and does it impact generously to the beurre blanc?
"Oystchers"? haha
Why are you using the single stove top rather that the existing one?
A couple of weeks ago the kitchen was under construction and I still have some trouble with the electric. The provider from the government needs to change a couple of things and unfortunately it takes 3 months to make a appointment
Nice video friend stay connected please ❤️😊
Appreciate it!
Stop talking with your hands.