hey Jules, love your content and have a video or series idea - what about sharing what you eat on a daily basis, like your everyday meals? assume they are quite different to more sophisticated ones you share on your channel
I would like a gourmet burger from scratch if u can , I am a huge fan of yours and u are one of the reasons I became chef myself , keep up the amazing work man !!!!
I was surprised not to see your "best potato ever" on that list. The one that you served with duck breast using the sheet slicer but the paolo came very close to this so it's all good. I'll give this a try. Great video as always.
Holy shit Jules !!! 80% of the weight of the potatoes ?!!! 😮 Suddenly Robuchon's 25% per Kg seems quite reasonable all things considered... This isn't a purée, it's a potato butter ! And i have to try it ! 😂
@@Bibou92HDS Not according to this video. ua-cam.com/video/vrzs170Wfbc/v-deo.html There's one french chef (Jean François Piege) who uses about 50% ua-cam.com/video/Hf_HynALtpc/v-deo.html.. "Piege" uses 150 g of milk for 500g of potatos and 250g (or 50%) of butter. But then he continues and adds in total 400 g of butter for 500 g of potatoes. (so 80%, like Jules did in this video)
Stupid question.. but why are the Paolo potatos deep fried in oil when the oil dont even touch the potatoes in the cup? Is it because the oil can keep an higher temperature than water?
The potato slices are deep fried in the goose or duck fat. The oil just acts as a conductor to heat up the fat as soon as possible. Then the potato colors best with a nice crispy outside without drying it out
Nobody's favourite potato is a pommes soufflé, it's a very cheffy potato, and it works as a garnish for certain dishes, but nobody in the world has it as even a top 5 potato dish.
Ask yourself how many potato chips are sold in just the US alone and then look at how many "puffed " potato chips that resemble this technique that are popular on the market today
Yes Jules! Love that you're taking on the UA-cam algorithm but doing it better than anyone else.
Thank you! Far too kind 🙌🏼
Just discovered your channel. Great classy smart cool clean cooking and well explained too.
Well done mate, will keep watching 👍
Jules you are the best
hey Jules, love your content and have a video or series idea - what about sharing what you eat on a daily basis, like your everyday meals? assume they are quite different to more sophisticated ones you share on your channel
I would like a gourmet burger from scratch if u can , I am a huge fan of yours and u are one of the reasons I became chef myself , keep up the amazing work man !!!!
thanks for the suggestion! I’ll definitely look into it 🙏🏼
So great!!! Thank you so much
This amazing presentation!!!
Absolutely fantastic
I was surprised not to see your "best potato ever" on that list. The one that you served with duck breast using the sheet slicer but the paolo came very close to this so it's all good. I'll give this a try.
Great video as always.
These dishes looks amazing!
Great techniques again chef 🎉🎉
Amazing recipes thank you I will try them.
Glad you liked them!
This is amazing
Holy shit Jules !!! 80% of the weight of the potatoes ?!!! 😮 Suddenly Robuchon's 25% per Kg seems quite reasonable all things considered... This isn't a purée, it's a potato butter ! And i have to try it ! 😂
I though robuchon's was 50% potatoes 50% butter ?
Robuchon’s recipe is 100% of the potato weight! (1kg of potatoes to 1kg of butter.) Here it’s more like 800g of butter
@@Bibou92HDS Not according to this video. ua-cam.com/video/vrzs170Wfbc/v-deo.html There's one french chef (Jean François Piege) who uses about 50% ua-cam.com/video/Hf_HynALtpc/v-deo.html.. "Piege" uses 150 g of milk for 500g of potatos and 250g (or 50%) of butter. But then he continues and adds in total 400 g of butter for 500 g of potatoes. (so 80%, like Jules did in this video)
@@peterchui1964 Nah. The max he used to add was 45 to 50% But usually about 25%
@@peterchui1964 thanks thats exactly what I meant
Thanks Jules - great video. Where do you buy the metal cups for pommes paolo - could not fint any information on your list over equipment/utentils :)
Would love to see you do anything with lamb.
Something very special coming up 🙌🏼
Wow wow !!!!!!you Re amazing
As always soooo freaking good! 🔥🔥
Thanks mate!
You are really an artist , I love the way you did it 👍👍👍like 159
Thanks! 🙌🏼 Really appreciate it!
K will use it in my kitchen thx Jules😊
Lest See what my chefcook says hehe😂
Awesome!
Appreciate it 🙌🏼 Thank you!
I'm sorry, for pomme soufflee, did you say "You can keep them dry and covered for a couple weeks"? What does that mean?
Perfect..
Appreciate it!
Wáw … ook mijn favorieten vanaf nu !
Super tof om te horen!
Love potatoes- Irish man
Potato = life ❤️🥔
Stupid question.. but why are the Paolo potatos deep fried in oil when the oil dont even touch the potatoes in the cup? Is it because the oil can keep an higher temperature than water?
The potato slices are deep fried in the goose or duck fat. The oil just acts as a conductor to heat up the fat as soon as possible. Then the potato colors best with a nice crispy outside without drying it out
@@JulesCookingGlobal Thank you for replying.
Nice recipes I recommend cook your potatoes in the oven not in water
Nobody's favourite potato is a pommes soufflé, it's a very cheffy potato, and it works as a garnish for certain dishes, but nobody in the world has it as even a top 5 potato dish.
That’s why the title is “My 5 favorite”.
And therefore, it is somebodies favorite which would make the first comment incorrect. 💁
Ask yourself how many potato chips are sold in just the US alone and then look at how many "puffed " potato chips that resemble this technique that are popular on the market today
Demi Glace recepie:
ua-cam.com/video/fqmCClEmkag/v-deo.html
🎉😂❤❤❤🎉🎉🎉🎉
Damn you even have your own garden?