Amazing recipe. Your channel is excellent. Well done. I do have a little feedback. I think your videos end too quickly. It would be great if you could show 15 seconds of additional shots of the final dish. During that time it would be cool to know more a little more about the dish. For example, what is the flavor profile of the black garlic mayonnaise; a balance of sweet, pungent, sour? What was the inspiration for this dish? Hearing a little story about it can add a lot for the viewer. Just my 2 cents. Can't wait to see more.
Hello Chef Jules ! Just wish to thank you for the instructions of this video…diligently I followed your instructions and bought a sous vide contraption to try…😅 except for the Dalia petals (I replaced with micro greens 🤭) I did everything according to instructions…and it worked ! 😮fried tapioca crisps to black garlic emulsion 😂( although you could have said that the black garlic (without shells) were harder to emulsify 😅…in the end …however imperfect my result was…it was still a delicious and delightful course to prepare and to enjoy ! 😊 Oh…🤫🤫🤫 the kale you chose was soooo temperamental 😲 it did not fry well …burnt so easily …so I ended up baked it instead 😊 I wish more people would be willing to share their thoughts and experiences on how they attempted these recipes so we can learn from each other. Thank you. 🙏
Woooow to this much knowledge. I might never try this whole recipe since it is too lengthy, but definetely I will apply everything that I learned from this video in my further cookings.
Great video and great recipe. I would like to ask because i see u do this everytime u make an emulsion, why do u make the emulsion with egg whites and not egg yolks?
Amazing! I've always wondered though, what do you do with all the leftovers? I.e if I'm making something like this for only a few people, I can't really make a much smaller amounts of the sauces ow puree...
Thanks! www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée
Found it on Amazon, I asked as I made your parsley oil and it took me ages to get to 60c . I got there in the end . Thanks for these videos and great detail which makes them probably the best on UA-cam.
curious as to why egg white was added to the black garlic condiment. does it add 'airy' texture? also, appreciated some subtle Asian 'taste' to the dish.
Glad you like it! The egg white is to bind the oil and turn it into a cream, you can also do this with egg yolk, but then it’s going to be a lot heavier
Hi Jules! I was just wondering can I use Xanthan Gum powder to thicken a jus? I know jus is suppose to have a tongue coating mouth feel and that comes from the gelatine/collagen from the bones of an animal. But i don’t have space to keep stock frozen in my freezer so I use bouillon cubes all the time, and wonder if I can use Xanthan gum powder to maybe get the same kinda result as a proper jus
I have used xantham for that effect a few times. It works, but it is not exactly the same since the collagen isn’t just a thick substance. I always find that i lack the “sticky” mouth feel with xantham. In short: I believe it works in a pinch but it isn’t exactly the same.
@@RafaCamposSalles the problem i've noticed with xanthan is that it tends to trap bubbles in the jus/sauce you try to thicken. So you either have to wait for the bubbles to reach the surface or quickly boil the liquid to make them disappear. If you guys have any other method to get rid of them, please share, thanks
@@clasifi1 it’s true that depending on the viscosity air can get trapped. In that case you could try heating it up or straining the liquid. Alternatively you can wait some time until the bubbles disappear (as they slowly reach the surface) then you can torch the surface.
you can just add gelatine, making sure to boil it to denature it and not only add it at the end since you don't want your sauce turning into jelly on the plate.
@@JulesCookingGlobal sorry... remembered it incorrectly. Had to be 46 degrees. My steam oven doesn't go below 50 I just found out... thats too high... so must buy a sous vide. My husband will not like another kitchen-machine :-)
You really don't need a circulator to cook fish at 46° for less than 30 mn. You can use a thermos. Or a small cooler. 46°C is just warm. A thermos can keep the water to that temperature for 30 mn.
sushi vinegar is much sweeter and delicate, where as white wine vinegar is more sour/tarte and would completely destroy the flavour profiles of the initial stock.
Loved the video. Definately going to make this for a special occasion. How about re-inventing a classic dish like tournedos Rossini. I love that dish. Keep it up.
I think I'm ready to start my next level of cookery, and this seems to hit the sweet spot in terms of what I think I'm capable of but I'd love to hear about alternatives to perhaps some of the larger demands, such as drying a tapioca crisp for 10 hours in an oven at 60 degrees. Seems excessive for one component of the dish, so I'd look for something to replace it perhaps? Welcome your suggestions.
You can also dry the crisps out of the oven out in the air. But then you need to start a bit earlier. This will take around 3/4 days. Best to do it in the sun
Hello Jules, the part where you heat the cod at 160 for 5 minutes, doesn't affect the texture of the fish right? (of what was done during the sous vide part of the cooking), it's just to serve it warm, correct?
Outstanding video. I am glad I came across your channel. I have never seen someone create such a magnificent work! Very impressive! I can't wait to see what is next. Very interesting and well made video. Keep up the great work. Here is a like and a subscription to show my support
Jules, i have a question about this Cod fish presentation you did (similar to a ballotine, only without the farce)...I also looked at the red Mullet one you did, but i'd like your opinion on how this can be done with Red mullet filets. (which aren't as thick as Cod fish ones) , I know that he used two red mullet fillets, both filets were placed upsidedown, but i can't figure out how he was able to give this perfect cylindre presentation. (he then bathed it in aromatic oil) , I'd like to have your view on this, check it out. (fast forward to 0:57) ua-cam.com/video/ilnIgqDbR88/v-deo.html Thanks
@@Robino439 Thanks, i know but he did this with a red mullet, using only two fillets. (i'm saying this because this fish tends to be way smaller than Cod fish.) It looks like he used your average "ballotine" technic with the plastic foil etc... but how in the hell does he manages to get such a thick, rather large cynlinder shape with red mullet filets ? or maybe they used the biggest red mullets they could possibly find.
to issue such interesting, technology-based recipes, product combinations. to present this material so clearly and distinctly. very inspiring
Chef, your videos and food are really amazing! I would love it if you tasted each dish at the end and explain to us how all the flavors work together!
Amazing recipe.
Your channel is excellent. Well done.
I do have a little feedback.
I think your videos end too quickly. It would be great if you could show 15 seconds of additional shots of the final dish.
During that time it would be cool to know more a little more about the dish.
For example, what is the flavor profile of the black garlic mayonnaise; a balance of sweet, pungent, sour?
What was the inspiration for this dish? Hearing a little story about it can add a lot for the viewer. Just my 2 cents.
Can't wait to see more.
I was just thinking this too
Hello Chef Jules ! Just wish to thank you for the instructions of this video…diligently I followed your instructions and bought a sous vide contraption to try…😅 except for the Dalia petals (I replaced with micro greens 🤭) I did everything according to instructions…and it worked ! 😮fried tapioca crisps to black garlic emulsion 😂( although you could have said that the black garlic (without shells) were harder to emulsify 😅…in the end …however imperfect my result was…it was still a delicious and delightful course to prepare and to enjoy ! 😊
Oh…🤫🤫🤫 the kale you chose was soooo temperamental 😲 it did not fry well …burnt so easily …so I ended up baked it instead 😊
I wish more people would be willing to share their thoughts and experiences on how they attempted these recipes so we can learn from each other. Thank you. 🙏
Woooow to this much knowledge. I might never try this whole recipe since it is too lengthy, but definetely I will apply everything that I learned from this video in my further cookings.
I am a chef from Greece and I deal with fine dining.your video is very nice keep it up!Well done, we want more videos!
Top chef on the Tube, hands down 👍🏻
Jeez this is super high-class, I love the fact you don't make it for the "normie", this is super advanced 🥰. Man this is awesome
Great video and great recipe.
I would like to ask because i see u do this everytime u make an emulsion, why do u make the emulsion with egg whites and not egg yolks?
Amazing!! When u roll the cod before drope it in the water it's cooked or raw?? Thank u very much.
Amazing chef
You're a bloody Rockstar. Thank you so much for inspiring me
U r so so informative and inspiring man
Amazing! I've always wondered though, what do you do with all the leftovers? I.e if I'm making something like this for only a few people, I can't really make a much smaller amounts of the sauces ow puree...
Hello Jules great video thank you for sharing. what is the brand of the small blender you are using?
Congratulations, all the videos are amazing, always something new 👌
So intense ! Love it! ❤
Amazing. Must try this. I love your plate. Who manufactures this?
I love your video and get inspired .you are the 1 of the world class chef indeed u are my admireble chef becouse dish so uniq
Wayyyyy toooo cheffy for me
Dear lord! you always amaze me, congratulations 😍
That's so kind Nancy! thank you
J'ai adoré la recette et bien expliqué j'adopte et m'abonne merci 🇨🇵🇨🇵🇨🇵
It's looked so cool. You are well
This is just stunning
Very kind of you!
Pan at 4:16 is magnificent - could you please let us know what it is?
Just wow
Very good presentation Chef
Could you please make confitted cod, tried it in a restaurant and it was about the best thing I’ve ever tasted!
Already have a video on that 🙌🏼 Find it on my channel 🙏🏼
You are the best brother 🏅🏅🏅
@jules what kind of fish can you use Instead of the catfish?
yum yum. i will very much like to eat this dish.
Excellent, thanks.
Great video again Jules. Gonna make this dish for my next diner party. Could you create a dish with cured salmon.
That's awesome! Hope you like it and thanks for the suggestion
Thanks Chef
Love this dish!
Great work brother, like always.
Love from France keep it up
Thank you!
It wouuld be interesting to se diches including ingredients using different fermentation techniques.
Thanks for the suggestion!
Hi Great videos. The little mixer you use what make is it ?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Nice job chef 👏🏻👏🏻👏🏻
Appreciate it!
Do you have a great key lime pie recipe?
excellent learned a lot
Just amazing 👏
Hi this awesome
What blender is it that you are using ?
Thanks!
www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE
It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée
You are the best.
so good!! keep it up!!
Thanks for this wonderful dish !!
Glad you liked it!
Love it!
Thanks a lot!
Very nice! Thank you for sharing!
Thanks! glad you liked it
What did you add at 3:40? Xantham Powder? Santana Powder?
Xantana powder to thicken it, you can also use potato starch
Amazing!
awesome work man. i'd love to see some more Sous vide if your asking 😊
is there a way to make it clear like a consomme? like can i still use eggwhite and a bit of mirepoix?
Can you link to the pan you used for the ice bath?
Does your blender heat up besides from the friction of the spinning blades
Found it on Amazon, I asked as I made your parsley oil and it took me ages to get to 60c . I got there in the end . Thanks for these videos and great detail which makes them probably the best on UA-cam.
Appreciate it! It does indeed only heat up from the friction
So nice and tasty
As always a wonderful video chef, what is the name of the sous vide device you used?
Hello Chef. What is the powder used at 3:42? Thanks
Xantana powder or as we know it in the US as xanthan powder.
@@dinaSgood thank you
Does anyone know what "Santana Powder" is? It sounds like that is what he says at @3:42.
Xantham gum
Goma xantana
curious as to why egg white was added to the black garlic condiment. does it add 'airy' texture? also, appreciated some subtle Asian 'taste' to the dish.
Glad you like it! The egg white is to bind the oil and turn it into a cream, you can also do this with egg yolk, but then it’s going to be a lot heavier
Superb
amazing🤩
Appreciate it!
Where do you get this blender Jules?… ld love to know
Found it 👍
Great!
Thanks chef
You are the one of my inspired chef in my life ❤️
Hi, great recipes!! :) When youu say Sushi vinegar, do you mean Rice vinegar or do you mean rice vinegar and mirin/sugar?
Thanks! I mean the rice vinegar with mirin & sugar
Hi Jules! I was just wondering can I use Xanthan Gum powder to thicken a jus? I know jus is suppose to have a tongue coating mouth feel and that comes from the gelatine/collagen from the bones of an animal. But i don’t have space to keep stock frozen in my freezer so I use bouillon cubes all the time, and wonder if I can use Xanthan gum powder to maybe get the same kinda result as a proper jus
I have used xantham for that effect a few times. It works, but it is not exactly the same since the collagen isn’t just a thick substance. I always find that i lack the “sticky” mouth feel with xantham. In short: I believe it works in a pinch but it isn’t exactly the same.
@@RafaCamposSalles the problem i've noticed with xanthan is that it tends to trap bubbles in the jus/sauce you try to thicken. So you either have to wait for the bubbles to reach the surface or quickly boil the liquid to make them disappear. If you guys have any other method to get rid of them, please share, thanks
@@clasifi1 it’s true that depending on the viscosity air can get trapped. In that case you could try heating it up or straining the liquid. Alternatively you can wait some time until the bubbles disappear (as they slowly reach the surface) then you can torch the surface.
you can just add gelatine, making sure to boil it to denature it and not only add it at the end since you don't want your sauce turning into jelly on the plate.
@@RafaCamposSalles @clasifi1 @Martin Thanks for all the answers!
Amazing video. Could you make a video for a duck liver mousse dish?
Thanks for the suggestion, I'll put it on the list!
Genius
Thanks! Appreciate it
what blender are you using?
Very cool and beautiful.
Thanks bill!
You're the man 🚀
Very inspired! I wondered: can I put the cod in plastic also in a steam oven on 60 degrees? Or does that go wrong?
Well nothing is going to happen to the plastic foil, but 60 degrees is a bit high for the cod. I cook it at 46 degrees Celsius
@@JulesCookingGlobal sorry... remembered it incorrectly. Had to be 46 degrees. My steam oven doesn't go below 50 I just found out... thats too high... so must buy a sous vide. My husband will not like another kitchen-machine :-)
@@moniquehaak6215 Every kitchen needs a Sous vide setup! ;)
You really don't need a circulator to cook fish at 46° for less than 30 mn. You can use a thermos. Or a small cooler. 46°C is just warm. A thermos can keep the water to that temperature for 30 mn.
Jules, this is off topic but have you ever tried to Cook vegetables with quicklime ? Anyway thanks again for your excellent work
No sorry, I also have no idea what that is.. haha
Great dish jules, but I have a quick question. Why do you use sushi vinegar instead of for example white vine vinegar:)
sushi vinegar is much sweeter and delicate, where as white wine vinegar is more sour/tarte and would completely destroy the flavour profiles of the initial stock.
You are amazzing
Would that same technique work with salmon?
Where did you get that plate?
Loved the video. Definately going to make this for a special occasion. How about re-inventing a classic dish like tournedos Rossini. I love that dish. Keep it up.
Best dish of all time. With toasted brioche and madeira-black truffle jus.
Great 🔥🙌
sorry im french can you tell what is it santana powder ?
How to make black garlic
I think I'm ready to start my next level of cookery, and this seems to hit the sweet spot in terms of what I think I'm capable of but I'd love to hear about alternatives to perhaps some of the larger demands, such as drying a tapioca crisp for 10 hours in an oven at 60 degrees. Seems excessive for one component of the dish, so I'd look for something to replace it perhaps? Welcome your suggestions.
You can also dry the crisps out of the oven out in the air. But then you need to start a bit earlier. This will take around 3/4 days. Best to do it in the sun
How do you figure out the timing of this dish? 10 hours, 3 hours, ? What do you do in what order?
Hello Jules, the part where you heat the cod at 160 for 5 minutes, doesn't affect the texture of the fish right? (of what was done during the sous vide part of the cooking), it's just to serve it warm, correct?
Yes indeed, It's just to heat it up. That why the temperature isn't that high
Outstanding video. I am glad I came across your channel. I have never seen someone create such a magnificent work! Very impressive! I can't wait to see what is next. Very interesting and well made video. Keep up the great work. Here is a like and a subscription to show my support
What's that plate is called in which he is serving?
My plates are from J.L.Coquet, I visited them this year and made this video ua-cam.com/video/NTRmYJVUt3o/v-deo.html
I like
That looks fucking ace. Great work chef.
Appreciate it!
46C? Whats the texture then
given the high energy prices now that tapioca crisp will we the most expensive ingredient of this dish. lol
but what a great dish it is.
You can also let them air dry, but that takes a couple of days. Works great though
Amazing 👏
Pls all ingredients names briefly right on vedio...every video
what powder ??
What is santana powder?
Xanthan powder is a kind of binder
Sorry what is Santana powder?
Xanthan powder is a kind of binder
@@JulesCookingGlobal ok all clear! but the subtitles where wrong they were saying Santana powder 😂😂
What it's name Method cooking cod fish?
What else fish can you do this with?
Jules, i have a question about this Cod fish presentation you did (similar to a ballotine, only without the farce)...I also looked at the red Mullet one you did, but i'd like your opinion on how this can be done with Red mullet filets. (which aren't as thick as Cod fish ones) , I know that he used two red mullet fillets, both filets were placed upsidedown, but i can't figure out how he was able to give this perfect cylindre presentation. (he then bathed it in aromatic oil) , I'd like to have your view on this, check it out. (fast forward to 0:57) ua-cam.com/video/ilnIgqDbR88/v-deo.html Thanks
just wrap it super tight in strong plastic foil, we use this technique a lot in the restaurant i work at :)
@@Robino439 Thanks, i know but he did this with a red mullet, using only two fillets. (i'm saying this because this fish tends to be way smaller than Cod fish.) It looks like he used your average "ballotine" technic with the plastic foil etc... but how in the hell does he manages to get such a thick, rather large cynlinder shape with red mullet filets ? or maybe they used the biggest red mullets they could possibly find.
This is great!
I know it may be a challenge, but do you think you could do something with minced meat?
Regards from Denmark!
Kale or cavalo nero?
I use cavalo nero, but kale in general is fine
Leuke bereiding Jules, maar de vis op voorrand pekelen is nog stapje beter
Thanks! Ieder zo zijn ding, ik vind hem zo top