Excellent. This may very well be the most interesting cooking channel on youtube. Way more technical than 99% of other cooking channels. Don't get me wrong, there's many great ones, but Jules Cooking pushes it a notch further. This is the type of stuff you'd expect from a legit gastronomic restaurant.
I made this! It was beautiful, definitely recommend, my family adored it. For those intimidated by the mold, I didn't use one-- instead I piped it with a plastic bag and a steady hand. It will be a bit thicker than his so expect to have them in the oven a little longer, but the aesthetic and the flavour didn't suffer at all. Make sure to keep your plates hot too, that's something I learned recently and it helps keep the temperature consistent before it makes its way to the dining room. Highly suggest making it, it was one of the easier recipes from this channel that I've tried and a hit at a gathering I threw!
You're cooking channel is just amazing! Very inspiring and instructive. I've created this dish for one of my Christ dinners. It was both delicious and a surprise for my guests because of the multiple preparations of celeriac. Thanks so much! Consider joining you're channel membership. Would love to sea and learn more. Keep up the good work!
I just discovered your work and I'm so freakin' happy about it ! and grateful to you for sharing all those techniques and recipes, I will definitly Learn a lot from you Thank you so much
Love the more ‘simple’ (vegan) dishes like this one and the leek mosaic one for example. Looking forward to more (e.g. beetroot tartare in your style or something)
Asbolute stunning as per. Id love to see you do a carrot dish using just variations of carrot ive had one at 2 🌟🌟 moor hall and it was incredible and blew my mind how something as humble as a carrot can be elevated to this level. Id love to see jules take on the humble carrot
@5:59 Hmmm...Maybe a dish with red Mullet ? ... I'd be curious to see your recipe, i find that you can extract amazing flavors just by using that fish's liver. (i.e. using a beurre noisette + red mullet's liver for the sauce + fish stock etc..) Oh, and... Anything featuring sous-vide cooking :) Or how about a Pithivers ? You once did a Pithivers a few years ago on your channel but it was the traditional, pastry version... But how about a duck Pithiviers ? Something kinda like this ua-cam.com/video/uezaZASMt0c/v-deo.html or ua-cam.com/video/SVXaL6YRTLY/v-deo.html But! that would be a lot of work and preparation, too much for a single video... (just for the puff pastry + farce + different preparations and montage...) .... Or how playing with different textures of the same ingredients ? Kinda like along the lines of this for example : fastforward to 23:44 ua-cam.com/video/397oOMSIDQc/v-deo.html Or how about reworking a classic ? Like, if you had to make a Tiramisu ? Man the possibilities are endless... I KNOW i'm asking too much LOL. Just keep uploading whatever you're inspired to do, you never disappoint. Keep up the good work !
@@JulesCookingGlobal I'd LOVE a proper duck pithivier recipe on this channel! Been eying the gorgeous ones from Maison Nico on Instagram and imagined that Jules would have a comparable effort.
Excellent. This may very well be the most interesting cooking channel on youtube. Way more technical than 99% of other cooking channels. Don't get me wrong, there's many great ones, but Jules Cooking pushes it a notch further. This is the type of stuff you'd expect from a legit gastronomic restaurant.
Means a lot! Thanks!
Decorate & Name your celeriac haha. Enjoyed this one Jules! Thanks for everything that you offer the community here. You rock!
I made this! It was beautiful, definitely recommend, my family adored it. For those intimidated by the mold, I didn't use one-- instead I piped it with a plastic bag and a steady hand. It will be a bit thicker than his so expect to have them in the oven a little longer, but the aesthetic and the flavour didn't suffer at all. Make sure to keep your plates hot too, that's something I learned recently and it helps keep the temperature consistent before it makes its way to the dining room. Highly suggest making it, it was one of the easier recipes from this channel that I've tried and a hit at a gathering I threw!
I discovered this channel a couple of days ago and I cannot stop watching! For those who love cooking it's such food for inspiration! Thank you!!!
Incredible work, always such a huge fan of watching your technique and originality.
Thanks a lot Alex!
Excellent. This may very well be the most interesting cooking channel on youtube
You're cooking channel is just amazing! Very inspiring and instructive. I've created this dish for one of my Christ dinners. It was both delicious and a surprise for my guests because of the multiple preparations of celeriac. Thanks so much! Consider joining you're channel membership. Would love to sea and learn more. Keep up the good work!
Thanks a lot! Great to hear you and your guests enjoyed it
I just discovered your work and I'm so freakin' happy about it ! and grateful to you for sharing all those techniques and recipes, I will definitly Learn a lot from you Thank you so much
This channel is one of a kind, michelin star quality dishes amazing! 😀❤️🔥🙌🏼👏🏼💯
Tres joliment réalisé. Gestes precis. Ça donne envie. Bravo
This is art.
Just came across your channel. Good stuff man. Subscribed
Means the world! Thanks a lot
Love the more ‘simple’ (vegan) dishes like this one and the leek mosaic one for example. Looking forward to more (e.g. beetroot tartare in your style or something)
Glad you already found the new beetroot garnish, but definitely more coming up
Perfect techniques!
Thanks!
wonderful as always
Cool recipe!
Thanks Peter!
So pretty and very creative
awesome chef, awesome dish
Thanks!
Asbolute stunning as per. Id love to see you do a carrot dish using just variations of carrot ive had one at 2 🌟🌟 moor hall and it was incredible and blew my mind how something as humble as a carrot can be elevated to this level. Id love to see jules take on the humble carrot
You are amazing chef 👏👏👏👏
Thank you! Appreciate it
awesome
Thanks!
Beautiful,thank you 🥰
excellent video chef ... I want all the silicone molds. 🤗
They’re amazing!
Go Mr. Wilson!
Wilson for life
😲😲😲 great dish
Thanks a lot!
Hey I'm Back Well upkeep. I'm thinking where this is taken hmm... haha It's elegant! This enjoyable scenes! Good luck
Thanks!
Beautiful dish as always! Also WILSONNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN
Hahaha yeah poor Wilson…
This is beautiful. How many would these measurements serve as a starter?
Thanks! It’s for about 10 persons
Jules, great inspiring videos! cheers for that. wondering what brand kitchen machine/blender you using in this video?
Hi Bas, it’s from kitchenaid
I made this recipe a couple of times now. Very nice! But, any tips on how to get de crispy out of the mold in one piece?
Thx again recipes 👍😁
You’re welcome!
Amazing
Thanks a lot!
That was nice very very nice 👍
Good
Hiya jules what is the effort for the salt dough reap the rewards surely it is a massive waste?
Superb beautiful dish! 🔥
Btw, where did you buy that mini blender/magimix and that damn gorgeous plate!?
That mini blender/food processor is from KitchenAid 👌
Thanks! The blender is from kitchenaid and the plate is from J.L Coquet
I’m dying to see that worlds best cookie you posted on your Instagram!!! Lol no rush 🤣
It was so good! Uploading it this Friday
Superrrr
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 you are brilliant.
Thanks!
I wish u could do a video with ur old video background music
Hahaha yeah those were the days….
Is it served cold or warm?
Perfection 🥳🥳🥳
Thanks a lot!
bro you are super good luck👏👏👏
Thanks a lot chef! Appreciate it
Beauthiful 🙏❤️
Thank you!
Already liked
Thank you! means a lot
Where did you bought the flower mold??
Oh...my..!
Please bless us with a game recipe 🙏
Great idea Dennis!
Hoe noem je dit soort borden?
Ze zijn van J.L Coquet
I'm allergic to hazelnuts. Would this work with walnuts aswell?
I think so, I’m allergic to walnuts so I’m not sure haha but I think it would work
@@JulesCookingGlobal thanks for the quick reply :) love the videos man, absolutely happy to have found this channel
Appreciate it! Thanks
Appreciate it! Thanks
Fijne vakantie!
Dankjewel!
Lamb dish or a beef cheek dish next
I already have two great videos about both, but maybe I’ll do another one ✌🏼
@@JulesCookingGlobal really? I’ll take a look now
@5:59 Hmmm...Maybe a dish with red Mullet ? ... I'd be curious to see your recipe, i find that you can extract amazing flavors just by using that fish's liver. (i.e. using a beurre noisette + red mullet's liver for the sauce + fish stock etc..) Oh, and... Anything featuring sous-vide cooking :) Or how about a Pithivers ? You once did a Pithivers a few years ago on your channel but it was the traditional, pastry version... But how about a duck Pithiviers ? Something kinda like this ua-cam.com/video/uezaZASMt0c/v-deo.html or ua-cam.com/video/SVXaL6YRTLY/v-deo.html But! that would be a lot of work and preparation, too much for a single video... (just for the puff pastry + farce + different preparations and montage...) .... Or how playing with different textures of the same ingredients ? Kinda like along the lines of this for example : fastforward to 23:44 ua-cam.com/video/397oOMSIDQc/v-deo.html Or how about reworking a classic ? Like, if you had to make a Tiramisu ? Man the possibilities are endless... I KNOW i'm asking too much LOL. Just keep uploading whatever you're inspired to do, you never disappoint. Keep up the good work !
Haha thanks man! All great ideas!
@@JulesCookingGlobal I'd LOVE a proper duck pithivier recipe on this channel! Been eying the gorgeous ones from Maison Nico on Instagram and imagined that Jules would have a comparable effort.
💪💪💪
Thanks!
WILSOOOOOON!!!
Such a sad story… haha
Came for the cooking, stayed for the Cast away joke
Hahah thanks
🔥👍
Thanks!
😍👍😋💚
Thanks!
Kohlrabi ❤❤❤
You would serve this dish completely cold/room temperature?
I would serve everything hot except the marinaded celeriac
Ah thx for answering. Maybe a tip for next videos to describe that a bit more clear.
Yay vegan!
Yes indeed! Veggies all the way
venison dish please
I’ll put it on the list, thanks for the suggestion
make a dish only with onions. the principal ingredient is onio.
Nothing beasts a well cooked onion
First comment 🔥 ❤
Appreciate it!
a lemon tart, but plated...
I’ll put it on the list, thanks for the suggestion!
I come from a Michelin star background and honestly no one cares
You need to invest in some new plates and maybe work a bit on your plating… most of videos I watched the plating is same
Ehm… this is my style, so I’ll stick to it
Wtf