Such a good combination with a beautiful dishes chef👏🏻👏🏻👏🏻 Hope to see more from you as well.. All the best and very good luck chef🙌🏻 May God bless you
Amazing job !!! ... You had the series with pralines ... I would like to see new series with complete fine dining menu from you. That would be amazing !!! :)
@@JulesCookingGlobal Exactly ... 8 course fine dinging menu with wine recommendations. But it's up to you. I would also like to ask you where you live now or whether it would be possible to visit you. I just want to shake your hand to get a selfie and an autograph and maybe even taste something from you. We are also starting our blog so we can recommend you. Keep up the great job chef !!! You are really one of a kind and your job is stunning !!! :)
Great dish, looks delicious. Just one question, why do you sometimes use egg yolk and sometimes egg white to make a cream/emulsion? Is there a difference of taste or texture oder does it have other reasons?
wat voor afzuikap heb je in je keuken, dat je bge binnen gebruikt, of valt dit wel mee? verder weer een top gerechtje dit Jules. Ben al fan van je sinds je videos maakte over croissant deeg ga zo door kerel. zie graag je volgende creaties tegemoet
Cooking refers to the process of raising the temperature of a food to change its organoleptic properties and make it more digestible. What causes the acid is the 'denaturation' of the proteins that fish and other shellfish have.
Jules, @1:42 why freeze it in the first place ? I understand you explained that it's to "clarify it" but what difference does it make if you just add in liquid form like you would for a clear broth ? (consommé) wouldn't both method clarify it anyway ? Just curious.. Thanks for this wonderful dish btw
As always awesome recipes and amazing chanel of yours I am a fan of your dishes and techniques, thank you for such great creations, I would like to ask you : what would you recomend me to get inspired and creative like you and also would you share the brand or link of your kitchen equipment specilly your knifes? Thank you so much again.
Hi Jules, I’m so very impressed and inspired of your cooking methods, baking and plating out your culinary 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
Great dish. Would you please explain to me why we should freeze the ponzu mixer then clarify, can't we just simply clarify it through the kitchen paper directly after blitzing? I am also curious as to why you used an ice cube in the lovage cream? Thank you
I freeze it for a more neutral color, otherwise it will be more red and I liked it more this way. And I use ice cubes so that the emulsion won’t heat up to much and split
Gaaf gerecht weer!! Een vraagje, waarom vries je de cevichemarinade eerst in voordat je het clarifieert in plaats van het direct na het fijndraaien te passeren?
Thanks! Dit doe ik zodat het vocht een stuk neutrale van kleur wordt. Anders zou de kleur een stuk roder zijn, ik vond dit mooier. Het doet verder niks met de smaak
Dude, I love your videos! So glad to see you doing Ceviche. Do you have any expertise with Japanese Ceviche? I have been trying to find a reliable recipe for it.
Such a good combination with a beautiful dishes chef👏🏻👏🏻👏🏻
Hope to see more from you as well..
All the best and very good luck chef🙌🏻
May God bless you
Appreciate it! Means the world. Have a good one 🙌🏼
THE MOST DELICIOUS AND EASY DISHES 🍔 ONLY ON MY CHANNEL‼️
GO ♥️
Using the charcoal grill inside, wild, you must have an incredible hood
Haha sure have
Never fails to impress
luv that bbq grill😍
Amazing job !!! ... You had the series with pralines ... I would like to see new series with complete fine dining menu from you. That would be amazing !!! :)
thanks for the suggestion! I’ll definitely look into it 🙏🏼 I did a Christmas menu before, you mean something like that right?
@@JulesCookingGlobal Exactly ... 8 course fine dinging menu with wine recommendations. But it's up to you. I would also like to ask you where you live now or whether it would be possible to visit you. I just want to shake your hand to get a selfie and an autograph and maybe even taste something from you. We are also starting our blog so we can recommend you. Keep up the great job chef !!! You are really one of a kind and your job is stunning !!! :)
amazing!
Thanks!
where did you get the blender? Where can I get that in the USA
Hi! Find full equipment lists underneath all my UA-cam videos. Have a great day 🙌🏼
Bravo
Merci!
Great dish, looks delicious. Just one question, why do you sometimes use egg yolk and sometimes egg white to make a cream/emulsion? Is there a difference of taste or texture oder does it have other reasons?
Egg white will give you a more light and fresh cream, egg yolk is fatter so it will have a more creamier and firm texture
@@JulesCookingGlobal thanks a lot!
omgggggg chefffff
Thank you!
Me gusta mucho tu música y tus videos cortos. 👍 uno de Pamelarioss.Uno Quiere compartir videos como el tuyot para conseguir el cariño que no tiene.
wat voor afzuikap heb je in je keuken, dat je bge binnen gebruikt, of valt dit wel mee?
verder weer een top gerechtje dit Jules. Ben al fan van je sinds je videos maakte over croissant deeg
ga zo door kerel. zie graag je volgende creaties tegemoet
Cooking refers to the process of raising the temperature of a food to change its organoleptic properties and make it more digestible.
What causes the acid is the 'denaturation' of the proteins that fish and other shellfish have.
Looks amazing and delicious! But that's not a ceviche!
Chef, make some plater salads from your youtube channel
Cld u just imagine how hotels are earning from such a minimal serving like this🤔😶
Does anyone know if this man is married???????
Jules, @1:42 why freeze it in the first place ? I understand you explained that it's to "clarify it" but what difference does it make if you just add in liquid form like you would for a clear broth ? (consommé) wouldn't both method clarify it anyway ? Just curious.. Thanks for this wonderful dish btw
@@jones1803 But aren't these watermelon trimmings ?
You can pass it straight through a kitchen paper, but this way the color will be a bit more neutral
@@clasifi1 I replied to a wrong coment lol
@@JulesCookingGlobal ok thanks chef!
Awesome
Waar of hoe kom jij aan je vis? Heb je tips? Amsterdammer 🙌
Ik haalde al mijn vis toen ik nog in Amsterdam woonde bij "van As"
May i ask what is dark bonsue🤔 did i spell it correctly🤔🙂
ponzu
As always awesome recipes and amazing chanel of yours I am a fan of your dishes and techniques, thank you for such great creations, I would like to ask you : what would you recomend me to get inspired and creative like you and also would you share the brand or link of your kitchen equipment specilly your knifes? Thank you so much again.
Exceptional video as always chef.
Thanks!
Guys do you have any idea how to make edible sand ? Something what looks like a sand for nice fish dish plating ...
Do beautiful dish ❤️
Thanks a lot Isaira!
@@JulesCookingGlobal thanks to you for create so many stunning and delicious dishes ❤️
sorry i usually use grapesseeds oil as neutral, do u use some else?
sorry whats the name or brand of that amazing blender?
Hi! Find full equipment lists underneath all my UA-cam videos. Have a great day 🙌🏼
@@JulesCookingGlobal ok sorry and thank u so much
3:09 I mean.... C'mon???????????? Was that stare necessary? Geezzz!
Anyway... Loved the recipe, Jules!
Hahaha making the videos more personal ✌🏼
Beautiful
Thanks!
Hi Jules, great dish! Which grill are you using? Looks like there is not much smoke development.
It’s a big green egg
Well executed as always. What kind of charcoal is that and how did you light it up so fast by just torching it?
It's just normal charcoal. Takes around 4 minutes with a blowtorch, but with a bit of movie magic it takes 3 seconds
🔥🔥🔥
Hi Jules,
I’m so very impressed and inspired of your cooking methods, baking and plating out your culinary 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
THE MOST DELICIOUS AND EASY DISHES 🍔 ONLY ON MY CHANNEL‼️
GO ♥️
Ceviche is supposed to be raw not cooked. Maybe a Martian ceviche could be…
The sourness of the marinade will cook the fish. It's still kind a raw, but for a ceviche it will cook a little
nooooo is that a chip out of your plate?? anyway amazing video!
Yeah... Happend while filming, but thankfully I have a couple more
Great dish. Would you please explain to me why we should freeze the ponzu mixer then clarify, can't we just simply clarify it through the kitchen paper directly after blitzing? I am also curious as to why you used an ice cube in the lovage cream? Thank you
I freeze it for a more neutral color, otherwise it will be more red and I liked it more this way. And I use ice cubes so that the emulsion won’t heat up to much and split
@@JulesCookingGlobal Thank you very much. for your response and explanation. I love your channel and I learn a lot from you.
The acidity coming from the fish would pair very well with the sweet watermelon, looks so delicious haha. Great dish as always chef, have a nice day!
Appreciate it! The dish was indeed delicious. Have a great day!
THE MOST DELICIOUS AND EASY DISHES 🍔 ONLY ON MY CHANNEL‼️
GO ♥️
How i bay the same silicone molds
www.moldbrothers.nl/en
Gaaf gerecht weer!! Een vraagje, waarom vries je de cevichemarinade eerst in voordat je het clarifieert in plaats van het direct na het fijndraaien te passeren?
Thanks! Dit doe ik zodat het vocht een stuk neutrale van kleur wordt. Anders zou de kleur een stuk roder zijn, ik vond dit mooier. Het doet verder niks met de smaak
@@JulesCookingGlobal oh wat gaaf! Mooie techniek, dank je voor je antwoord!
Mooi gerecht
Dankjewel!
круто. 💪💪💪
Thanks!
Dude, I love your videos! So glad to see you doing Ceviche. Do you have any expertise with Japanese Ceviche? I have been trying to find a reliable recipe for it.
Thanks Josh! I’ll have a look