Gyoza dish with mushrooms and Ceylon tea
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- Опубліковано 22 кві 2021
- Hey guys, in this video I will show you how to prepare a beautiful jus de vea or a demi glace. You can use this reduced veal stock for many recipes and I always keep them frozen as ice cubes. It's really a great recipe!
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Enjoy making this recipe!
Oven temperature: 140 degrees Celsius for 15 minutes
Ingredients for the tea broth:
500 grams of mushrooms
4 onions
Half a celeriac
3 springs of thyme
3 tablespoons of Ceylon tea
1 lime
Xantana powder
Ingredients for the king mushroom crispy:
1 king mushroom
Dashi vinegar
Ingredients for the gyoza filling:
The mushroom trimmings
200 milliliters of the tea broth
4 leaves of wild garlic
3 kumquats
1 tablespoon of Ceylon tea
Ingredients for the Ceylon oil:
250 grams of oil
2 tablespoons of Ceylon tea
Ingredients for the gyoza dough:
250 grams of flour
2 grams of salt
140 grams of lukewarm water
Bon appetit! - Навчання та стиль
You are great teacher
Fantastic. More of this please!
Thanks a lot!
Excellent work Jules.
Thanks!
I have been waiting SOOOOO LOOOONG to find a good youtube channel with good fine dining techniques. (If people have others to recommend, please do!)
Thanks a lot! I always love French Guy Cooking as well
Watch Bruno Albouze as well!!
Thank you for your work. This is worthy of respect!!!
Thank you Yuriy, appreciate it!
Great work man! ❤️
that’s impressive. Love your every single video
Thanks chef! 👍
Glad you liked it!
Love your work chef... Keep it up!
Thanks Michael!
Jules man, love your channel and selection of dishes. Can’t wait for your channel to blow up! You’re going places that’s for sure. Great style and technique it reminds me a lot of my time in culinary school in Paris. Keep it up 👍🏻
Thanks! Really appreciate it!
Awesome work ❤️
Thanks for sharing your recipes and tips. You are great dude. Respect 👏👏
Thanks a lot! Glad you liked it!
very creative touch esp with making the dumplings, I can make this many times over esp since the filling is already cooked! great job my friend! cheers!
Thanks!
thanks chef 👌
Thanks a lot!
Very nice Jules. 👍
Thanks!
It’s like you’re reading my mind! I was planning to make some gyoza this weekend. I might incorporate your filling with my regular filling for a bit of variety!
Hope you like it!
Maybe the best chef I’ve seen in UA-cam
You’re to kind! Thanks a lot
thanks for your inspiration you are a dude 👏
Thanks Jakub!
Nice dish 👍
Thanks a lot!
Mooi hoor ga ik zeker proberen
Ben benieuwd Marcus!
Number 1 man, from Italy
Thank you Nicolò!
We've watched almost all of your videos in 2 days... Hopefully you keep posting forever!!!!!
Hahaha that’s great to hear! Thanks a lot
Same here, keep it up good content chef!
Hi Jules,
great channel, many amazing ideas and dishes.
The gyozas looks like great. Can´t wait to try myself
Regarding the recipe in the comments: For how many serves are those meassurements?
thx
love the channel mate, and the dishes, where did you get your plates ?
Thanks! Got the plates many years ago, unfortunately they don’t make them anymore
❤️
Hi Jules,love your channel! Was wondering why did you washed the morels and baby button mushroom in salted water at 4:10? Is it to remove dirt and to clean the mushroom?
It’s to clean them from dirt and remove any bugs when they are in the mushrooms. They don’t like the salt, so they come out of the mushroom
😮😮Waaau 😍😍
Thanks Sandra!
That is a beautiful bowl. May I ask where you got it?
I bought it at a local shop many years ago, but it’s from Degrenne
Thank you a lot, what kind of flour you use ?
Just your every day wheat flour
I had a question concerning the Xantana (or xanthane gum) powder. I've noticed that it often traps micro bubbles when you use it with a blender. How do you get rid of them when you don't have a chamber vacuum sealer to remove the air bubbles ? Would you simply boil it for the bubbles to pop out ? Or maybe first mix the xanthane gum separately with butter ? Finally, If you have 200ml of tea broth, would you add 1gr of Xanthane ? (half a percent of the weight of the broth) to have the right liquid viscosity ? Or do you simply add it progressively just by looking how the liquid is thickening ?
I always add little bit by little bit, just mix it with a whisk and once it had binded to the right consistency put it through a sieve. If you want to use a blender, first dissolve the xantana in a small amount and then mix it with the rest to minimize the amount of air bubbles
@@JulesCookingGlobal Ok thanks Chef ;)
I think with a fire torch you can spam the bubbles on top. I saw it somewhere.
Is this gonna work jules? What do you think?
@@JulesCookingGlobal btw I like everything in your Chanel.
But what I do like more is that you don't hide nothing..you always say grams, you always reply on comments... You are true!!
Thank you for that
This is honestly beautiful. Where did you traine/ work and what advice would you give for individuals presuing a future in the culinary industry
Thanks a lot! I worked at multiple Michelin restaurants, started at the bottom and build my way up to the top. Learning to be a great chef is hard, but if you have a passion and are willing to work hard I’m sure you’ll make it. Be humble and never think you’re to good to do a job, do internships and write everything down. Knowledge is key. Good luck!
😘😘😘
Thanks!
Bloody fantastic!
FYI. CEYLON is pronounced more like
SILON. Modern day SRI LANKA.
Jules, if you want to join this group "food affair" you are invited, you could share your videos and learn knowledge from other chefs, I am not the administrator. I just thought you might be interested. 👍
Is Facebook group.
Thanks! I’m not really on fb though..
This gives me too many ideas.
Great to hear Gabriel!
Hoe bedenk je dit😂
这是讲的好～还是翻译的问题，好晕。
Why don't you taste your dishes in camera? :)