Jules, you are and absolute unit. Love the videos and the creativity you share with us. Thanks for your work. Awsome idea to forage seaweeds, really would love to see more foraging in your channel!
@4:30 200g of the trimmings, 5g of salt, 2 eggs, 100g of butter, 180g of cream .. etc... Usually, these types of farces are about 50/50 Trimmings / Cream give or take... But so, what's the ratio for the butter ? a third of the entire weight ? Isn't the temperature an issue though ? Shouldn't the trimmings be mixed with the cream at a cold temperature ? That aside, your presentation keeps getting better and better. amazing work !
There isn't really a ratio, this is just a good recipe for a nice smooth and soft farce. For a farce everything should always be as cold as possible and you need to add the cream at the final step because otherwise it will split just like overturning when making whipped cream. That's why you need to stop mixing directly after all the cream is incorporated
the amount of creativity he has is insane
You're to kind! Have a great day
This is now my most favourite cooking channel !!!!🤩🤩🤩🤩
Means the world! Thanks a lot
@@JulesCookingGlobal 😄😊
Jules cooking cookbook please! 🍽🦪
Genius chef , i love the picking sea weeds parts ❤️🔥
The creativity and technique in this dish is just insane. I'm speechless chef, just wanna have a bite! Jokes aside, absolutely stunning dish.
Thanks a lot! Hope you give it a go
Amazing start. I loved it the seaweed picking.
Love this type of content. Has everything. The views, the special ingredients, the cooking skills. Nice production Jules!
The seaweed producer should be proud of you. I suggest you may did the tasting with him. Job welldone by the way. Greetings from Madagascar 🇲🇬
Thanks a lot! And a great suggestion!
Another magical episode, with one of my top mentor & magician. Thanks again peace ✌️
Thanks for the support!
@@JulesCookingGlobal I just finished my Culinary school training in Houston TX, however I think your technique is next level. Thanks for all you do.
What a nice start of the video and cool being creative with seaweed
Lovely dish. Thanks for the upload.
Appreciate it!
Beautiful work
Amazing as usual ❤️
Absolute insane Jules. Loved this new style where you went out and met your supplier and done some foraging
Jules, you are and absolute unit. Love the videos and the creativity you share with us. Thanks for your work. Awsome idea to forage seaweeds, really would love to see more foraging in your channel!
I really liked vlog-like beginning of the video
Amazing as always
Always creative and nice presentation! Thank you for your inspiration.
Absolutely love your channel bro🙏🙏
Thanks a lot! Means the world
Amazing techniques chef, its crazy to see how you master all these different techniques 🙌🏻
Hé chef love Your dishes but whitch ice maker machine you use in your dishes ?
Hi chef jules what was the idea of adding whole eggs & cold butter for the brill farce, for the richness & better binding of the farce?
god damn jules you absolute madman, this is so cool
Definitely do more like this! Amazing
Is the plastic you wrapped the fish a special type of plastic wrap? Thanks!
Please do more field trip videos like this, it very refreshing :)
Thanks! Definitely doing more
Lekker bezig maat! Had het laatst nog over je in een café met vrienden van de middelbare school haha. You’ve come a loooong way! 😎👌🏽
So cool, can't believe this channel hasn't blown up yet
Appreciate the support!
@4:30 200g of the trimmings, 5g of salt, 2 eggs, 100g of butter, 180g of cream .. etc... Usually, these types of farces are about 50/50 Trimmings / Cream give or take... But so, what's the ratio for the butter ? a third of the entire weight ? Isn't the temperature an issue though ? Shouldn't the trimmings be mixed with the cream at a cold temperature ? That aside, your presentation keeps getting better and better. amazing work !
There isn't really a ratio, this is just a good recipe for a nice smooth and soft farce. For a farce everything should always be as cold as possible and you need to add the cream at the final step because otherwise it will split just like overturning when making whipped cream. That's why you need to stop mixing directly after all the cream is incorporated
@@JulesCookingGlobal Thanks chef.
There is no way my wife will let me hang a dead fish carcass in the kitchen, love all the techniques involved
Delicious
Thanks a lot!
Echt te gek Jules!!
Dare I say that even you look impressed with your own creation.
Side point, I'd have liked to hear a little more about seaweed varieties.
Haha that sauce was to die for! And thanks for the suggestion, maybe next time I'll make two videos: One talking about the seaweed and one cooking it
mooi concept!
Dankjewel!
Geweldig! Welke folie gebruik je hiervoor? Niet je generieke vershoud folie van de supermarkt denk ik…
Dankjewel! In de keuken noemen we het altijd paarse folie of trekfolie. Het folie van de AH is ook niet slecht.
Brill video!
Hope you liked it 👌🏽
👏🏻👏🏻👏🏻👏🏻👏🏻
Wow stunning dish 🔥 ziet er heerlijk uit wat een handelingen zeg😅
Dankjewel!
You should go truffle hunting! And make a dish later!
Find that on my UA-cam channel 😉
@@JulesCookingGlobal you’re right! Thanks so much! :)
looks really yummy but no awareness to the poison of cooking with glad wrap , even not cooking its really bad for you , but with heat real poison
Remove the "sea" from seaweed. Last, "r" from brill and "les" from cockles.
Delicious