Brown butter fried cauliflower dish | Fine dining vegetarian dish
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- Опубліковано 28 лют 2022
- Hey guys! Today we're going to make one of my favorite dishes so far! It's a beurre noisette fried cauliflower with a hazelnut cream, a madeira & clove gel, a cauliflower cream and a beurre noisette & mosterd vinaigrette. All great recipes, so enjoy guys!
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I'm so happy someone like you is demystifying fine food-- I can't wait to make this for my family. Really loving the addition of the debrief afterwards as well! Keep up the amazing work, I've only found this channel this week and I've already binged every video
Love to see more full vegetarian fine dining dishes. They are so creative and there is not much out there. So I just love to see stuff like this on your channel. Keep up the good work.
So happy to see the channel growing the way it is.
Love watching you cook chef!
What a dish!. I was sceptical about the hazelnut cream but the combination of flavours is really out of this world. My guests are thanking you for this creation.
Thank you very much chef for sharing 🙌
Excellent work chef!
That looks and sounds outstanding I bet it's delicious 👌🌱
Looks so good. My mouth is watering.
This definitely has to taste good! 😋
Fair play, that’s exceptional!!
Brilliant :)
As always!
I will try. Thanks.
amazing video as always!
volg je al een tijdje en een echte game changer op UA-cam . De mate van verfijndheid, kennis en creativiteit is super waardevol. Heb zelf een grote passie voor koken en ook een aantal jaar in de keuken gewerkt (daalder etc). Nu gestopt maar de passie blijft. Op dit moment is je kanaal nog veel te underrated maar dat komt wel goed.
Kijk uit naar meer video's! 💪💪
Amazing as usual Jules...thanks for sharing the detailed recipes and techniques, truly unseen in any UA-cam cooking channels on this level 👊 groeten uit België 👊
Dankjewel!
Great great great you a great chef you are master
nice one again chef !!
Thank you chef
Nice one chef jules
Geniaal! Ga dit zeker proberen, alles dag van te voren voorbereiden moet prima kunnen en dan opwarmen en opdienen zodra gasten er zijn? Keep it up💪🏽
Brilliant 😊👍😊
Congrats on the remods, can't wait to see your new kitchen!
You deserve millions subscribers
Lekker man!
Wonderful as always, but the question is whether there will be videos about some kind of dish with mussels?
Amazing recipe. How do you make the ginger syrup? 1:1 syrup and the steep the ginger root?
I was surprised to find out that you’re Dutch. I’m currently in the Netherlands studying law! Thanks for the great cooking videos!
Nice! Hope you like our beautiful country
20 cloves!
Sounds extreme.
Either way, another video that smashes it out of the park.
Looking forward to the big reveal
what is madeira? when he say 100 gram of ... 2:36
Hi Jules, amazing recipe 👌 Big fan of your work. I just have one question. I'm planning to make this for 17 guests. How much shall I multiply the ingredients by? 2 or 3?
How do you make the ginger syrup?
Hi. I love the dish that you just made😍 I got a question. In the gel you made here with the cloves you didn't add gellan powder just agar agar; could you please explain when you need to add gellan powder to a gel or why just agar agar?
Agar agar is from a vegeterian source
I notice you use ginger syrup in several recipes. Can you share what kind exactly? Just a ginger syrup for cocktails and the like??
Sounds yummy 😋 your in gronda jules, I recognize your tattoo in a gronda clip..
Very nice video again, can you maybe do some video's how you make the vegetable and other broths?
Thanks! I have a playlist with some sauces and broths, but I’ll definitely make more Sauces
ua-cam.com/play/PLz8MeEEpKlAjPvWds5gbnYKMxykzo4jya.html
@@JulesCookingGlobal nice, thankyou! Yes in some recipes I see you use a vegetable broth/bouillon/stock and I'm curious how to make it. Or do you use the onion broth a lot of times as the vegetable broth?
Hi thank you so much for your videos I love them. I also like the plate you are using can you tell me name of it?
Thanks! It’s from jlcoquet
Plz mention ingredients clearly in the description box
for how many persons is this dish?
Can you please explain what do you mean when you say that the dish is close to perfection? I would like to know what makes a dish perfect from a chef’s perspective..
I believe the balance the contrast are so perfectly done that he can say thats near perfection. Dishes are about balance between oposite flavours / textures / temp that works together in order to produce orgasmic experiences.
What is the powder for the blended cauliflower cream? I couldn't catch the word and am not familiar?
It’s xanthan powder, it’s a binder
What is the name of the powder you are using with the hazelnut? I can’t understand it.
Find the full written recipe on my website www.julescooking.com
Krijg er spontaan zin in!
Was that clarified butter or ghee you made in the beginning?
he starts with normal butter
Anyone know what the blender he uses is?
Find a link to it in the description ✌🏼
Is it possible to make this dish one day ahead or will the cauliflower not taste as good as when you make it the day you eat it?
You definitely can, works great as well
Hey Jules, ik vroeg me af waar ik die kleine bakplaatjes kan vinden (waar je de hazelnoten bijv. op roostert), kan ze nergens online vinden. Mooie gerechten maak je!
Zelfde zoektocht hier!
kvk en horeca groothandel😉
of kijk eens bij veilingen voor gestopte restaurants etc. ✅
I am trying this recipe ... I could not get hazelnuts to liquify All I got was a paste. any suggestion?
I really takes some time, but otherwise add some hazelnut oil or neutral oil to speed up the process and make it a bit easier
Please share some of chicken apitizer Dishes , Thanks ..
top top top
Thanks!
The sushi vinegar is basically rice vinegar, no?
I would have put a bit of fennel.
nice .. I think it tastes delicious ..
i Want a burger like factories
Same ingredients and taste as factories .. please
have a look at josh weissman.
Main thing you need for this is a fridge.
Yeah... In most kitchens people keep their products in a fridge
@@JulesCookingGlobal an empty fridge too
How about a precourse dish with summer tastes. Someting like this but with summerly flavours
Definitely more of that coming, but right now it’s 5 degrees Celsius so there are not many local summer ingredients 😅
@@JulesCookingGlobal last past days it was 11c in The Netherlands :P. Anyway thank you for your super videos! I enjoy and learn from them anyway!
Haha no worries and I always look at the average temperature when it comes to growing vegetables, still -1 at night so the time has not come yet. Can’t wait though!
So much sauce is made… but so little is used…
I hate to sound negative but for people like me with a very low attention span I'd love it if this video could have a quick recap at the end of the entire thing - that lasts no more than a minute