Please don't listen to those that ask for simple recipes, youtube is full of easy recipes and you are the only one showing something more and that show what actually takes to make fine dining food, so that they can also appreciate more the amount of work and effort behind it wen they go eat in a nice restaurant.
@@AndreCooks and the sad thing is that this content gets ten to twenty times less attention than throwing meat on the grill or assembling finished products
Jules! Thank you for preparing your fine dining take on a casual, complete meal. Amazing! I really like this style of video. While I consider myself a better than average home cook who attempts fine dine preparations occasionally, I just dont have the time to dedicate to certain techniques. I’d like to request that you keep doing more meals like this that could be prepped without loads of time due to ultra high end techniques. Thank you!
Hi Jules, The piece of meat you used is called a blade steak. By removing the connective tissue in between the 2 pieces you turn it into a flat iron steak.
Being that it takes so long to prepare each part of the meal, how do you reheat all the individual items when plating without changing the texture of the food?
I love this for the channel! Your dishes are always stunning but it would be so nice to have references for these more accessible meals and how to elevate them mixed in with the beautiful original dishes you create
Jules I appreciate you showing us your techniques and recipes. As an American I multiply what you put on the plate by 3 or 4 to get an adult size serving of your food. Great video 👍
Amazing Jules! That must be really delicious 😍😍😍 Loved it, it's really plenty of work and cooking time, but this makes it this exquisite 💛💛💛 Could you also teach us how to make a professional parmesan sauce. There's one dish at my fave Italian restaurant called pasta forma, never managed to make this sauce this delicious myself...
Hey Jules! Fantastische videos! Bedankt daarvoor. Ik vroeg me in het algemeen af (en deze video als voorbeeld), hoe jij de verschillende elementen opwarmt voordat je ze serveert? Bedankt!
Thanks! You can heat it up in a saucepan and then put it in a piping bottle. You can heat the cream up in a bottle in a sousvide or pan with hot water. You can heat it up in a heat draw or autoshaam. This is what I always do.
Great videos. Please continue. I love the intricacies of the meals and artistic flair. Question about the stew - you say take the trimmings, is that just the fat trimming or is there more meat out into it?
Very good. In my opinion, I wouldn't braise for so long as the threads of beef will eventually become so limp and without texture. Almost seems like we're saving something we remove the flavor of only for texture. I do though love the idea of properly braised accompanied by properly roasted or grilled to temp and I do it often. This is just my opinion and I'm not here to criticize whatsoever. Your channel has enlightened me in countless ways and I always look forward to more content. Thank you for sharing your techniques.
Amazing ideas and flavours, i specially liked the mayo. I wanted to ask, why did you season the steak right before searing it? Isn't it better to dry brine it for a couple hours?
Jules, kun je de aardappelgarnituur na portioneren ook goed invriezen? En zo ja, zou je ze dan bevroren in het frituurvet gooien, of eerst laten ontdooien?
ziet er lekker uit Jules. ik weet dat het niet het seizoen is voor kastanjes, maar ik heb nog een blik kastanje puree. heb je een ideetje? zeg geen cake svp 🙂
I'll upload the written recipe tonight on my website. You can find all the written recipes from the other movies already on there. Just be patient for a couple of hours. Right now I'm using daylight to shoot new movies. Have a good one
Fantastic! how would you recommend heating up the mushroom cream after I put it in a squeezer bottle? is it something I can make a day in advance and refrigerate?
Love your recipes and would love for you to cook for me, anytime. Would enjoy everything. Wish you had a restaurant nearby. That being said, even though I love to cook, way too many steps when having company.
What would take your channel to another level is showing how you prep up front and then reheat / prep for actually executing/plating. It can be a generic video, but it would help people so much understand how to be able to work upfront and bring everything together on time for dinner! In fact, if you made an online course (particularly around veggie/vegan) I would pay quite a lot of money for that!
i love ur cooking, i do.But can u measure the recipe for smaller portion, because the amount of ingredients on ur vid were enough for 2 people meal for a week
Flat Iron is my all-time favourite steak. Almost as tender as filet, but a BOMB of flavour (unlike filet which is bland AF). Braising it is just ignorant. Takes a little skill to remove the gristle but it's 200% worth it. Edit: I don't mean stewing the trimmings. That's just smart. I mean braising the whole cut.
Love your videos, but you realy need to attend your acoustics in your kitchen. I can help you with this so iff you want you well gett some free advice. Keep the good work up with your videos.
Consider adding the actual link to the recipe on your blog to the description on youtube. Linking me to the general url for your blog, just for me to have to manually search for the correct post seems like superfluous work on my end. The UA-cam game is unforgiving and this is the difference that makes the greats.
Please don't listen to those that ask for simple recipes, youtube is full of easy recipes and you are the only one showing something more and that show what actually takes to make fine dining food, so that they can also appreciate more the amount of work and effort behind it wen they go eat in a nice restaurant.
This channel AND Bruno Albouze, are both top tier
@@AndreCooks and the sad thing is that this content gets ten to twenty times less attention than throwing meat on the grill or assembling finished products
@@AndreCooks chef majk channel is also great
Jules! Thank you for preparing your fine dining take on a casual, complete meal. Amazing! I really like this style of video. While I consider myself a better than average home cook who attempts fine dine preparations occasionally, I just dont have the time to dedicate to certain techniques. I’d like to request that you keep doing more meals like this that could be prepped without loads of time due to ultra high end techniques. Thank you!
Your joy is my joy Jules, thank you so much for these videos.
Appreciate it!
Flat Iron Steaks are such an interesting cut. Happy to see you using them!
Definitely true! So underrated
I like your videos ending with the tasting of the food , also great technique and execution, thank you for sharing your knowledge with everyone!
This looks absolutely delicious haha, you really took this to another level of sophistication. Great video my friend.
Appreciate it! Means the world. Have a good one 🙌🏼
really. with such an ease and calmness...genius.
Charlie!!! Best sous-chef out there
Haha that's definitely true!
Wow really professional congratulations. Most of the videos on UA-cam are simple but your style is special. Thanks a lot
Wow the potatoes are just immaculate
Such passion! Charlie is so cute! Great video, amazing technique as always.
You re genius Jules, thanks for sharing your knowledge!
I love your technics Jules . Your away to do the bearnaise looks so easy. Thank you for your first class videos ☺️🙂
Hi Jules,
The piece of meat you used is called a blade steak. By removing the connective tissue in between the 2 pieces you turn it into a flat iron steak.
Thanks! I thought that as well, but I Canadian colleague told me I was wrong… great to hear this is not the case
Epic dish! Have to try those potatoes. Stew looks absolutely epic with the meat.
master at work. respect!
I would love to learn how to cook like this, very professional and precise!
Being that it takes so long to prepare each part of the meal, how do you reheat all the individual items when plating without changing the texture of the food?
Geweldig recept! Deze ga ik zeker dit weekend maken
You are amazing chef there is no doubt
It was the second video I've watched from you. This is some serious stuff.
looks awesome as always !
I love this for the channel! Your dishes are always stunning but it would be so nice to have references for these more accessible meals and how to elevate them mixed in with the beautiful original dishes you create
Stunning
Guao me encanta tu cocina,las técnicas y esa combinación perfecta. 😍👏🙏
More comfort food with fancy plating!
Excellent video as usual 👌
How do you warm up the pieces that you put aside for later? In example the mushroom or the mushroom cream? 🤔 would be interesting to know. 😊 thx
Tanks Jules your are amazing
U R killing me!!!! This so delicious.
Thanks a lot! Have a great day
Hi Jules, the dish looks very good. Especially the textures.
But one question, the frying pan, what brand is it please
you are really great and see your cooking is very delicious
thank you chef
Appreciate it!
Mouthwatering!
Just when you think it couldn't get any better 8:09 happens ... I just ate and now I'm hungry again 😋
Jules! Easter lamb dish please!!!
Jules I appreciate you showing us your techniques and recipes. As an American I multiply what you put on the plate by 3 or 4 to get an adult size serving of your food. Great video 👍
Great video, when you added the thyme you must have changed watches 😜😜 and later on also kept changing watches.
Awesome vid, poorly Charlie must be drooling for 🥩
Hahaha always… 24/7
Amazing Jules! That must be really delicious 😍😍😍 Loved it, it's really plenty of work and cooking time, but this makes it this exquisite 💛💛💛 Could you also teach us how to make a professional parmesan sauce. There's one dish at my fave Italian restaurant called pasta forma, never managed to make this sauce this delicious myself...
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Hey Jules! Fantastische videos! Bedankt daarvoor. Ik vroeg me in het algemeen af (en deze video als voorbeeld), hoe jij de verschillende elementen opwarmt voordat je ze serveert? Bedankt!
This looks so delicious! A joy to watch and excellent instruction. Thank you!
How do you heat up the cream if you don’t have a microwave?
Thanks!
You can heat it up in a saucepan and then put it in a piping bottle.
You can heat the cream up in a bottle in a sousvide or pan with hot water.
You can heat it up in a heat draw or autoshaam. This is what I always do.
If you don't have a funnel just put it in a piping bag then cut a small hole just to fit in the squeeze bottle...hope it helps
Thanks, but I use a bottle so I don’t need to use a bag anymore to reduce my plastic use
Great videos. Please continue. I love the intricacies of the meals and artistic flair. Question about the stew - you say take the trimmings, is that just the fat trimming or is there more meat out into it?
amazing
Give some to the Dog please!
That look so beautiful.
Where do you buy the plate. Love it!!
Very good. In my opinion, I wouldn't braise for so long as the threads of beef will eventually become so limp and without texture. Almost seems like we're saving something we remove the flavor of only for texture. I do though love the idea of properly braised accompanied by properly roasted or grilled to temp and I do it often.
This is just my opinion and I'm not here to criticize whatsoever. Your channel has enlightened me in countless ways and I always look forward to more content.
Thank you for sharing your techniques.
I already bought the ingredients for tonight :) !
Nice! Can’t wait to hear what you think
In future vlogs, it would be great if you mention the substitute of wine in the recipes
Amazing ideas and flavours, i specially liked the mayo. I wanted to ask, why did you season the steak right before searing it? Isn't it better to dry brine it for a couple hours?
Jules, kun je de aardappelgarnituur na portioneren ook goed invriezen? En zo ja, zou je ze dan bevroren in het frituurvet gooien, of eerst laten ontdooien?
Hey jules can you tell me where you buy these plates for plating ?!
Thank you
They're from jlcoquet. Here I visited there factory and made a video from the process ua-cam.com/video/NTRmYJVUt3o/v-deo.html
what powder did you put in .... didn't quite catch it
Wat voor met gebruik jij bij je champignon snijden?
ziet er lekker uit Jules. ik weet dat het niet het seizoen is voor kastanjes, maar ik heb nog een blik kastanje puree.
heb je een ideetje? zeg geen cake svp 🙂
May I know how long would it take for whole process, thank you.
Can you please share vegan mock meat / steak as well. Thanks a bunch in advance!
Beautiful meal Jules, as expected. Seeing as you rarely eat meat, would love to see even more vegetarian videos in the future!
it is a pity that there is no longer a given recipe in the description of the film, or on the website
I'll upload the written recipe tonight on my website. You can find all the written recipes from the other movies already on there. Just be patient for a couple of hours. Right now I'm using daylight to shoot new movies. Have a good one
@@JulesCookingGlobal thank you master, and more, comfort food ✌👍
Got it live, hope you like it!
www.julescooking.com/single-post/flat-iron-steak-with-the-best-potato-ever
@@JulesCookingGlobal Thank you and I'm waiting for more great movies
Charlie is soooo cuteee
Fantastic! how would you recommend heating up the mushroom cream after I put it in a squeezer bottle? is it something I can make a day in advance and refrigerate?
I often just throw the bottles in a sous vide
You can put it in boiling water
Love your recipes and would love for you to cook for me, anytime. Would enjoy everything. Wish you had a restaurant nearby.
That being said, even though I love to cook, way too many steps when having company.
chef what is the name of your knife brand name. Please reply me.
What brand model blender do you use… I mean the small one
Find a link in the description of the video
What would take your channel to another level is showing how you prep up front and then reheat / prep for actually executing/plating. It can be a generic video, but it would help people so much understand how to be able to work upfront and bring everything together on time for dinner! In fact, if you made an online course (particularly around veggie/vegan) I would pay quite a lot of money for that!
Do you have any resources you can recommend? I want to be a better cook.
What’s the brand of Boning knife, great video man!
Thanks! It’s from wusthoff, but I’ve had it for over 10 years so it has become nice and thin
i love ur cooking, i do.But can u measure the recipe for smaller portion, because the amount of ingredients on ur vid were enough for 2 people meal for a week
Dumb question but how did you reheat the vegetables? Just in a low heat oven?
Yes indeed, let’s say 150 Celsius for 5 minutes
👍👍
Cant wait for you to start on the desserts anytime soon ?
Uploading a delicious one this Friday
@@JulesCookingGlobal you are the best 🙏🏽🙏🏽🙏🏽❤️
Flat Iron is my all-time favourite steak. Almost as tender as filet, but a BOMB of flavour (unlike filet which is bland AF). Braising it is just ignorant. Takes a little skill to remove the gristle but it's 200% worth it.
Edit: I don't mean stewing the trimmings. That's just smart. I mean braising the whole cut.
nice concept, thats exactly what i need :D my presentation skills asre hot garbage
Practice makes perfect my friend
The recipe is for. an army!
Hoi Jules. Ik leer heelveel van je!
Waar haal je, je "terragon" vandaan?
dragon, kan je halen bij de Albert Hein
❤👨🍳🔪🥩
Springs of thyme always get me XD and beyoneyse sauce xD
Chief bravo! excuse me, what is the name of your dog's breed? Thank you.
🙌
Love your videos, but you realy need to attend your acoustics in your kitchen. I can help you with this so iff you want you well gett some free advice. Keep the good work up with your videos.
Instead of alcohol ?
Consider adding the actual link to the recipe on your blog to the description on youtube. Linking me to the general url for your blog, just for me to have to manually search for the correct post seems like superfluous work on my end. The UA-cam game is unforgiving and this is the difference that makes the greats.
If you want it badly enough you'll do the extra work, this guy doesn't need to post the link
For a next time do a wild bird video?
my butter budget is not enough
By the time you prepare a dish my horse will die from hunger. To long to cook for a simple dish like this not impressed.
🤗 first
Dude
i didnt hear a single layer
Did you mean to say simmer the sauce at 90C? Did you mean Fahrenheit?
I hate butter!! OMG!!