Fine dining cod dish with mushroom & a tapioca crisp
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- Опубліковано 1 лис 2021
- Hey guys! Today I'm going to show you how to make a beautiful cod dish with a mushroom duxelles, a mushroom broth, a tapioca crisp and some glazed & crispy kale. Enjoy guys!
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Enjoy making these recipes! - Навчання та стиль
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!
Love this dish!
Congratulations, all the videos are amazing, always something new 👌
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
Top chef on the Tube, hands down 👍🏻
Just amazing 👏
Thanks for this wonderful dish !!
Glad you liked it!
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
This is just stunning
Very kind of you!
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!
Amazing chef
so good!! keep it up!!
Very nice! Thank you for sharing!
Thanks! glad you liked it
Amazing!
Love it!
Thanks a lot!
Dear lord! you always amaze me, congratulations 😍
That's so kind Nancy! thank you
Just wow
Great work brother, like always.
Excellent, thanks.
Very good presentation Chef
Nice job chef 👏🏻👏🏻👏🏻
Appreciate it!
It's looked so cool. You are well
excellent learned a lot
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
Love from France keep it up
Thank you!
yum yum. i will very much like to eat this dish.
Superb
J'ai adoré la recette et bien expliqué j'adopte et m'abonne merci 🇨🇵🇨🇵🇨🇵
awesome work man. i'd love to see some more Sous vide if your asking 😊
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
amazing🤩
Appreciate it!
You're the man 🚀
Thanks chef
You are the one of my inspired chef in my life ❤️
Amazing. Must try this. I love your plate. Who manufactures this?
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 🙏🏼
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...
So nice and tasty
Great 🔥🙌
Genius
Thanks! Appreciate it
You are the best.
As always a wonderful video chef, what is the name of the sous vide device you used?
Very cool and beautiful.
Thanks bill!
Hello Jules great video thank you for sharing. what is the brand of the small blender you are using?
Amazing!! When u roll the cod before drope it in the water it's cooked or raw?? Thank u very much.
You are amazzing
is there a way to make it clear like a consomme? like can i still use eggwhite and a bit of mirepoix?
It wouuld be interesting to se diches including ingredients using different fermentation techniques.
Thanks for the suggestion!
Amazing video. Could you make a video for a duck liver mousse dish?
Thanks for the suggestion, I'll put it on the list!
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
Can you link to the pan you used for the ice bath?
@jules what kind of fish can you use Instead of the catfish?
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
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
Do you have a great key lime pie recipe?
Pan at 4:16 is magnificent - could you please let us know what it is?
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 🙌🏼
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.
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
I like
what blender are you using?
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
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.
Where did you get that plate?
Would that same technique work with salmon?
sorry im french can you tell what is it santana powder ?
That looks fucking ace. Great work chef.
Appreciate it!
What did you add at 3:40? Xantham Powder? Santana Powder?
Xantana powder to thicken it, you can also use potato starch
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
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.
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
Where do you get this blender Jules?… ld love to know
Found it 👍
Great!
How to make black garlic
How do you figure out the timing of this dish? 10 hours, 3 hours, ? What do you do in what order?
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!
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
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
what powder ??
46C? Whats the texture then
Amazing 👏
Pls all ingredients names briefly right on vedio...every video
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
Leuke bereiding Jules, maar de vis op voorrand pekelen is nog stapje beter
Thanks! Ieder zo zijn ding, ik vind hem zo top
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
What is santana powder?
Xanthan powder is a kind of binder
This is great!
I know it may be a challenge, but do you think you could do something with minced meat?
Regards from Denmark!
What it's name Method cooking cod fish?
Kale or cavalo nero?
I use cavalo nero, but kale in general is fine
What else fish can you do this with?
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 😂😂
im surprised at how little butter is used..
Haha butter isn't always the answer
@@JulesCookingGlobal true true...
in the broth
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.
plz add more fish dishes
I mean I guess
all these recipes are wonderful, but they all take like 20 hours to prep, is there anything that we can do within 5 hours?
Thanks! I have a couple, but most of the time it’s just resting time. I’m working on a couple of new once where you can make a delicious dish in 1 or 2 hours
@@JulesCookingGlobal Wow amazing!! Looking forward to your videos, I like them a lot!
TIL there is such thing as black garlic
Looks like this guy is trying to re-invent nouvelle cuisine. If thats meant to be a main course ,I would have to order a burger afterwards to fill myself up!
There's no starch with it (rice,potato,etc.)
I would very much like to get an internship with such a professional.