I have no idea why you don't have much more to share ... Your culinary art is brilliant. Thank you for sharing this with us ...

This is the first time I hear of hay broth and at first I thought it was a joke, but thinking about the recipe overall, it makes a lot of sense. Amazing!

The hay note is so unbelievably creative. Wow.

@JulesCookingGlobal

Жыл бұрын

Thank you! Glad you like it

Your recipes are out of this world

This is on a completely different level!

Amazing !... excellent job Jules!..

Awesome technique, plating and ingredients pairing.

Very sophisticated dish.... well done

Excellent! Amazing video once again!

It's wonderful how creative you are.

@JulesCookingGlobal

2 жыл бұрын

Thanks a lot Gustavo!

You asked for suggestions, but you elevate me; Not the other way around. Thanks Jules!

Amazing. Super inspirational videos!

Excellence and creativity

Great stuff jules

Dropping knowledge bombs left right and centre. Loving the content, appreciate the inspiration :)

Eeeeeexccceeelllllenttttttt chef 😃❤️❤️

Jules, as always I say Bravo! Could you make an excursion around your kitchen, which equipment do you use, etc.

This looks amazing! Can you share where you got the serving plates please?

Amazing

this is very good dish :) thank you for sharing

@JulesCookingGlobal

Жыл бұрын

Thanks Peter!

I have never heard of a hay broth before. Looks fascinating.

Prachtig, Jules!!

@JulesCookingGlobal

2 жыл бұрын

Dankjewel Jeroen!

magical! Could you cook a sinus vide meet (beef, lamb, pork or poultry)

Love the videos and the insight you give into the world of highclass cooking! May i ask, where do you get the recipes from?

@user-ly4gy1iz2e

2 жыл бұрын

I'd like to know that too. His concepts are very particular and precise.

@Dontatme29

2 жыл бұрын

I believe most are his own recipes.

Respect 👌👌

bravo, Jules! I'm looking to place a decent order from Mold brother soon, let me know if there's a specific Link you have so you can get credit or anything of that sort.

@JulesCookingGlobal

2 жыл бұрын

Hi! I don't have a link for that, but you can always contact them. Have a good one!

@prettybrowneyez3338

9 ай бұрын

​@@JulesCookingGlobal You should. You're showcasing their amazing molds and you deserve credit for it. Just an idea, partner with them?.. 🤭

Few bites size include a lot of efforts ...thank for sharing a piece of art.. By the way what kind of hay we can use? Timothy or alfalfa??

Amazing recipe! May I know, where did you get the blinder?

Youre a very good cook..where did you learn this?

Immaculate.

How does the hay broth taste? I have seen hay used for smoking and imparting flavour via burning it but never as a stock.

Where can I find the written recipe for this magnificent creation? I could not locate it

Jules, can you please share a place to buy these molds? Thank u.

Hay and wey! 🥳

@JulesCookingGlobal

2 жыл бұрын

Ultimate combo!

hi jules, could you share where you get your plates/serveware from? just impeccable taste.

@jordy46682

Жыл бұрын

He has a video on it! Be warned the plates are about €100 each!!! 😅

Looks wonderful. Bravo! But is this a starter? Amuse-bouche? Or a dessert?

@JulesCookingGlobal

Жыл бұрын

I would serve it as a first starter or a course between the main course and the dessert

Holy sh!t this is an awesome dish (and channel)

Nember 1 👍

@JulesCookingGlobal

2 жыл бұрын

Thank you!

nice Blender :)

Is this some special kind of hay? Never heard of it? Where to get it from?

Time for the "hey, bruv" ?? haha

Very cool stuff this. I actually want to try this maybe but with the molds I seem to only find one size of that mold you use but you use 2 sizes, unless I'm blind or something

@florianleger4406

2 жыл бұрын

yeah same

@jamesboos9031

2 жыл бұрын

I thought the very same thing.

@JulesCookingGlobal

2 жыл бұрын

Here you can find both sizes: moldbrothers.nl/en/product/ribble-quenelle-molds/

@AlphaQ1

2 жыл бұрын

@@JulesCookingGlobal oh shoot yeah. Idk if i missed it or if it was added later as it was new. Thanks 🙏

Bravo Jules! I'm familiar with a lot of the chef concepts and techniques in the fine establishments but one I don't understand well is ice cold extraction of broths ie Yannick Aleno. Could you do some recipes to explain and exemplify this technique?

@JohnSmith-dd5ji

2 жыл бұрын

There was a book released by Heston Blumenthal that gives a really in depth analysis of Ice-filtration for broths and consommé's, the basic principle is, creating a broth or making a rich stock, freezing it into a block, then partially defrosting it, if you want to get fully acquainted with it, look there. What your doing is creating a semi-permeable ice-cube that, whilst retaining its shape, still allows fluids to pass through it, what this does is traps long-chain proteins and small food particulate allowing for a clear solution to drip through, you also achieve a fair bit of water-loss which helps to enhance the flavour and make it less diluted. One of his flagship recipes known as 'the Mock Turtle Soup' uses this method extensively to achieve a very strong and glassy-clear fluid which is then turned into a sort of meat syrup and moulded into a shape, placing it in water dissolves it and produces a delicious and strong broth which looks more like a sherry than meaty solution ^^

@user-ly4gy1iz2e

2 жыл бұрын

@@JohnSmith-dd5ji Thank you for your reply John, I appreciate you taking the time. I'm familiar with Heston Blumenthal's I've filtration to achieve a clear broth but what I understood from Yannick Alleno was something different. I may be wrong but I'm not sure. I suppose to avoid all confusion , the question might be us ice filtration the same technique as cold extraction.

@JohnSmith-dd5ji

2 жыл бұрын

@@user-ly4gy1iz2e The method he uses is pretty similar to Ice-filtration, though considerably more 'Chef-fy', they use a centrifuge which spins out the ice leaving you with a 'better' broth, it's effectively Ice-filtration with extra steps. in terms of cooking at home, I was curious about acquiring a centrifuge, but given it is laboratory grade equipment, it casts a lot of money, and is something i would only expect to see in a high-end restaurant that had made use of it and could afford it, the cheapest i could find was $1400 which personally is too much for my taste's, standard ice-filtration will work just as well, the only thing to bear in mind is to not heat it up too much.

@user-ly4gy1iz2e

2 жыл бұрын

@@JohnSmith-dd5ji I see. Thank you for the info 🙂 I can imagine how this makes sense.

What if you use Fresh blackberries? Would you still cook them then? Cause I have never thought of fermenting stuff with whey

@serdarbudak6188

8 ай бұрын

Can see the video is from last year, but hope you can see my comment😅 thanks beforehand

Hoi Jules, do you know where I can get the unpasteurized yogurt and hay in the Netherlands? Thanks:)

@JulesCookingGlobal

2 жыл бұрын

You have a couple of farms, I would google it to see which one is closest

you add the foie in raw, and it cooks in the hot cream ?

I follow you in gronda as well as in insta. Just realized you had YT. Awesome recipes.

Hello chef, I cannot find this recipe on your website. Can you please tell me what did you call the powder?

@quintvandenheuvel895

Жыл бұрын

It's Kappa powder

What plates are these?

the best foie dish I had was just a slab of pan seared foie gras on a buckwheat pancake doused in fresh-in-season Canadian maple syrup from the restaurant's backyard (Au Pied de Cochon)

@user-ly4gy1iz2e

2 жыл бұрын

Mine was a foie gras ice cream with blood orange sponge.

Can someone tell me what small blender jules is using?

@gustavosm7030

2 жыл бұрын

It's in the description. It's a secura spice grinder.

i am questioning where you get your plates, they look really high quality

@JulesCookingGlobal

2 жыл бұрын

There from jlcoquet ✌🏼

@Meesiebeentjes

2 жыл бұрын

@@JulesCookingGlobal thx!

@jordy46682

Жыл бұрын

Only €100 per plate! 🙈

speechless

For fermenting can use sous vide? Temperature ?

@gustavosm7030

2 жыл бұрын

You can use a sous vide bag (not the sous vide machine) and leave at room temperature for a few days like he did with the jar. But you have to keep an eye on it because you probably will have to open the bag (to let the gases go out) and seal it again.

@anthonylouie71

2 жыл бұрын

@@gustavosm7030 Gustavo I’m aware of the fermenting process; because there is a cooking, when Jules puts the bowl of blackberries on a bain marie bath, I wanted to know if possible to do the same sous vide. Thank you very much

@gustavosm7030

2 жыл бұрын

@@anthonylouie71 ok. Sorry... Have a nice weekend!

Is Jules a chef or home cook? Also is this dessert?

@ckkagu3995

2 жыл бұрын

He worked in a Michelin star restaurant. Now he is producing KZread videos showing techniques he has learned

Thats nice

It’s funny when you watch the video and start working out how far in advance you start working on the dish, I was at two days when he put the berries in fridge for 7 days 😂. Also not sure I’ll find hay

@fuzzybuzzy2043

2 жыл бұрын

Go to pet shop to get hay

👋👋👋👋☺️🙏🏻🖖🖖🖖

@JulesCookingGlobal

2 жыл бұрын

Thanks!

pls open een pop up restaurant of iets dergelijks

That’s 3 Michelin star dish 👨🏼‍🍳

Ok everyone! The first thing you want to do is put on your Sundays best, and grab your most expensive watch from the collection. Then you can start cooking!! 🤣🤣 Your a joke guy!!!

could you do a pigeon dish? I'm very interested in this dish kzread.info/dash/bejne/ZqmMtZKegaibeZs.html especially that pigeon jus how do they do that?? Do they degrease and deglaze the bones multiple times? or they add a chicken demi glaze? or they make a pigeon broth? How? lol

@JulesCookingGlobal

2 жыл бұрын

I have a couple of pigeon dishes on my channel, hope you like them

Chef...no wording recipe anymore?

@JulesCookingGlobal

2 жыл бұрын

You can find it on my website “www.julescooking.com”

Love your videos, but can't help to notice you always seem to say 'click the subscribe bottom' instead of Button. I am not sure if that is what you want ;) Anyways keep on cooking.

@user-ly4gy1iz2e

2 жыл бұрын

I'm sure if you can understand it everyone else can. How good is your Dutch? He does amazingly well, including his communications. Is this what people mean when they say people need a life?

@Dontatme29

2 жыл бұрын

Ever heard of an accent before? is a thing for multi-language speakers.

@fight4domination

2 жыл бұрын

m591 My Dutch is great actually, I live there. I assume people want to improve as a content creator as well.

@user-ly4gy1iz2e

2 жыл бұрын

@@fight4domination Well my Dutch is terrible so if I did a Dutch video I should be forgiven for my accent or missing words here or there. He says a few things incorrectly but as a native English speaker he is easy to understand , very easy. Perhaps your English might need some improving then?

@fight4domination

2 жыл бұрын

@@user-ly4gy1iz2e You don't get the point. I understand him perfectly fine, just pointing out something that could help him improve his content even more. I suppose as a great chef, he understands that striving to become better every day is something beautiful. If we don't want to hear any feedback we basically decide we have reached our peak. Kind of depressing if you ask me.

It looks incredible and I suspect it tastes as good as it looks.Fantastic video as always. #Fuckthehaters