Superb chef. So much work must go into creating these videos, but you make it all look so easy! These look really delicious! Thank you for sharing some awesome new techniques
shiso is one of my favourite herbs of all time, it just has such a unique and fragrant aroma. Hope you have a wonderful day chef. Great recipe as always!
Hey Jules, I'm a vegan that makes a lot of desserts so I use aquafaba frequently and wow, I didn't know you could turn it into a powder simply dehydrating it! Thank you so much for the recipe and the knowledge you share with us. As for the meringue, have you tried adding xanthan gum to stabilize the meringue to reduce the amount of sugar? Or swapping the sugar for trehalose (a sugar far less sweet than sucrose), or even inulin powder? Though I don't think inulin can substitute sugar entirely, just reduce the amount.
Wow, just wow! Your creativity is mind blowing. Question: what is the make of that small blender that you used to make the cashew cream? I NEED a small blender like that.
Hey, Jules, Vegan meringue was good but when I make it was bit soft from top. I cook it 9hr and turn off oven and dry for 2hr but still bit soft from top not dry. What should I do?
Hi Jules, I’m so very impressed and inspired of your cooking methods, baking and plating out your artwork. I have tried few of your recipe and the result was outstanding. I wish if you could share in your fine dining courses a recipe of asparagus? Many thanks for sharing your great knowledge. Love ❤️ from Stockholm Sweden. Richie Silván
Mijn merengues poging 1 waren jammerlijk mislukt. Het drogen van de aquafaba blijkt niet makkelijk. Kan ik in plaats daarvan de radijs heel ver inkoken? Gaat het om het vochtgehalte of doet het drogen nog iets anders? En .. hoor nu.. you can't overwhip it...en daar was ik wel bang voor. Dus. Zodra ik weer radijzen heb ga ik voor poging 2!
Superb chef. So much work must go into creating these videos, but you make it all look so easy! These look really delicious! Thank you for sharing some awesome new techniques
shiso is one of my favourite herbs of all time, it just has such a unique and fragrant aroma. Hope you have a wonderful day chef. Great recipe as always!
Hey Jules, I'm a vegan that makes a lot of desserts so I use aquafaba frequently and wow, I didn't know you could turn it into a powder simply dehydrating it! Thank you so much for the recipe and the knowledge you share with us. As for the meringue, have you tried adding xanthan gum to stabilize the meringue to reduce the amount of sugar? Or swapping the sugar for trehalose (a sugar far less sweet than sucrose), or even inulin powder? Though I don't think inulin can substitute sugar entirely, just reduce the amount.
Cream of tartar
You are teaching me that I’ve never learned in culinary college … thanks chef …you are a institute
Amazing cooking techniques thx you chef for all of these wonderful recipes appreciate
Incredible!!
That chick pea meringue blew my mind.
One of excellent and mind blowing amuse such unique..
Wow this is great. Keep these vegan recipes coming :-). Thank you so much for your work on UA-cam
This is gorgeous… you’re so talented 👏🏽👏🏽👏🏽
This is out of this world amazing! Very difficult to make too!
This was incredible execution.
The best cooking channel tbh at UA-cam for me,so much knowledge and information even for pros ,thank chef
Amazing chef, really amazed me this recipe
Wow, just wow! Your creativity is mind blowing. Question: what is the make of that small blender that you used to make the cashew cream? I NEED a small blender like that.
Sei un grande Chef.... bravissimo...una tecnica..pulita ed efficace..top
This is very good man ! Again, stellar video!
Thank you for being our mentor on youtube👍🙏🙏
Thank you always
Appreciate it!
Epic. Never learned so much from a cooking channel. And I'm a pro chef 👍✌️
Very nice video!! Great concept. In the future i would love to see a video with classic flavors but. Thanks for your great videos!!
Te descubrí por esta receta q me moló mucho gracias por compartir
Would love to see more vegan dishes please 🙏
Definitely more coming up 🙌🏼
So amazing!!!
this is brilliant
Very nice
echt mooi gedaan jules
So amazing!!😊
Hey, Jules,
Vegan meringue was good but when I make it was bit soft from top. I cook it 9hr and turn off oven and dry for 2hr but still bit soft from top not dry. What should I do?
Super star as always Jules, 🍻
Hi Jules,
I’m so very impressed and inspired of your cooking methods, baking and plating out your artwork. I have tried few of your recipe and the result was outstanding. I wish if you could share in your fine dining courses a recipe of asparagus? Many thanks for sharing your great knowledge. Love ❤️ from Stockholm Sweden. Richie Silván
Hi! Thanks a lot, I have a couple asparagus recipes here on my channel. Hope you like them, have a good one!
Complimenti
It’s been 10 hours I’m dehydrating my aquafaba🥲
Hai, zijn deze amuses nog lekker als ik ze een dag in de koelkast bewaar?
How long it's take you to creat this dish 😮
We didn't expect less. Less than 12 hours work :)
chef jules, im waiting for that pigeon sauce. please upload it. :)
At 2:40, you said white ‘kinela’. May I ask if it is white Quinoa?
Superbe 😊
Mijn merengues poging 1 waren jammerlijk mislukt. Het drogen van de aquafaba blijkt niet makkelijk. Kan ik in plaats daarvan de radijs heel ver inkoken? Gaat het om het vochtgehalte of doet het drogen nog iets anders? En .. hoor nu.. you can't overwhip it...en daar was ik wel bang voor. Dus. Zodra ik weer radijzen heb ga ik voor poging 2!
Ik zou het radijzen vocht niet inkoken, dan wordt het vrij bitter en muffig. Enjoy!
Love the vegan option
Can you write the full recepie?
Amuse?
99 Percent of the Vegans will be like : Yeah nice , but i will stick with Spaghetti and Salat .....😂😂😂
It is NOT reddish. It is 'RAAAAAAHDISH'. Please do try and pronounce English words correctly. Thanks.
VegaN🎉
THE VEGAN SUSHI GURU ,on Spotify yoga , sushi and the Vegan life style!! Yummi!!
Great 👍 chef