This is the best channel that takes the time and care in teaching the steps with proper attention to detail and good production quality. No hyperactive over the moon over done crazy business. Just pure calm and passionate approach to teaching something he clearly loves.

I'm not gonna lie ... I thought it was pretty bold to say "best potato you've ever seen!" ... However, you did not disappoint! I've never seen anything quite like that before ... pure genius!

@JulesCookingGlobal

2 жыл бұрын

Thanks a lot! Very kind. It was so delicious…

You have the best fine dining cooking content on KZread.

This guy knows what he is doing! Really Nice!👌

Im 17 years old . I started being interested in cooking since 13....you are helping me learn a lot and thank you because there are not a lot of people like you

@JulesCookingGlobal

Жыл бұрын

Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day

Amazing chef

i love how delicate you are with plating and with every single step

Taking everything to the next level Jules!! Inspiring moves and technique!

Wow phenomenal

I made the potato’s today. It was a lot of work but definitely worth it. By far the best potato’s I ever had. Thx for the recipe ❤

you had me when the potato role fitted perfectly in the baking tray 👍🏾nice work

next level again bro!!!!

Jules wtf, I knew you were magic but you even managed to make potatoes bigger! 😆

@JulesCookingGlobal

2 жыл бұрын

Haha potato is life!

Just found your channel, and I wanted to say thank you for producing this amazing content!

This is incredible mate. Love that potato preparation

Congrats on your amazing talent… You are simply amazing 💫

Amazing! Well done chef!

Love this

btw you are an absolute inspiration.. You will bring my cooking to the next level.. Big thank you for that

@JulesCookingGlobal

2 жыл бұрын

Appreciate it! Great to hear

After watching your videos, I've started putting things in the fridge for later on a regular basis.

I don't doubt it 😂 your food is truly amazing 😋😋

Hi Jules! Simple ingredients but really nice dish and presentation. Continue this great work!

@JulesCookingGlobal

2 жыл бұрын

Thanks a lot Rosie!

Stunning 😍

Awesome

Good technique on the potato. Kind of reminds me of the beetroot dish of Joris Bijdendijk from Rijks, one of my favourite restaurants on the Netherlands. Bet you know him, such a great chef as well

Excellent work chef!

@JulesCookingGlobal

2 жыл бұрын

Thank you!

Could you please do a kitchen tour? Someday? Very curious how you organise the kitchen and the fridge~

Beautiful.

Beauthiful chef 👌💯

accully super talanted chef your presentation very nice

I like videos! Thank

Ooohhh this looks nice! Love your content 🙏🏻🤤!

@JulesCookingGlobal

2 жыл бұрын

So kind of you! Thanks a lot

wow very good. .

Love your Video, they are fantastic 😍🔥👍

I thought my potatoes au gratin would be the best I ever had but now I'm thinking it would be these potatoes. Can't wait to try them!

@JulesCookingGlobal

2 жыл бұрын

Haha hope you like them!

@VaernSul

Жыл бұрын

Replying to a year old comment, I know, but you can achieve a similar effect by letting potato gratin sit in the freezer for a few hours, then cutting it to the desired shape and frying the sides in butter. It won't be as nice, pan-fried freezed gratin can't compete with 250g of butter and 5 sprigs of thyme, but it should be pretty good and easier prep work.

Looks lovely :) What I do with my duck breast is that I don't use any oil. Skin has so much fat in it, that I just start from a cold pan and it renders out. That's how I was thought, but your duck still looks wonderful :)

I love duck so I'll be trying this. However looking at your portion size I'm thinking to myself 'I'll be hungry again within 15min, I'd probably head to mcdonalds afterwards

Jules, what can I say? Yum.

Great techniques! I can't wait to try these recipes. I'm sure I'll mess it up, but still :>

If only I had three days to cook dinner.

@JulesCookingGlobal

2 жыл бұрын

I may take a long time, but most of the time it’s cooking in the oven or resting in the fridge. Really worth trying because it’s so delicious

Amazing potatoe dish, thanks for sharing❤️ Question: It should be fine to prepair the potatoe and put it in the freezer until frying, right?

great recipe! looking forward to trying this one. As for I would like to see next, I'd absolutely love to see an extravagant savory pithivier from you! maybe Duck confit & foie or whatever you want! but savory :) Keep up the amazing work!

@JulesCookingGlobal

2 жыл бұрын

Thanks for the suggestion, definitely making a savory pithivier soon!

@Dontatme29

2 жыл бұрын

@@JulesCookingGlobal You’re very welcome! Can’t wait to see it 😎

Hello Jules, first of all thank you for amazing recipes!! I have a question.. Can I store this potato in freezer after baking part in a vacuum sheets? ( like mise en place) Do you think can it gives the same texture? Thank you so much

How did you reheat the mushroom and sprouts? Loving your channel

Hi. And do you use champignons for this recipe?

I have the same petty knife:)

You are really good 👍

@JulesCookingGlobal

2 жыл бұрын

Thank you so much!

Prachtig recept weer, gaat volgens mij hartstikke goed met je kanaal. Topper

Look 5 Star ⭐ in the hotel .... Beautiful video 😍📸

Hi Jules, Just bought the peeler from your link! It came with 2 thicknesses, should I use the thin or the thick setting for the potato? Thank you!

raw brussel sproud leaves didnt knew thats doable lol great patata brother awesome! what u think about putting the duck in cold pan and start fry on 60% heat?

Great Christmas menu!! By any chance, will there be a mise and place video for the entire menu?

@JulesCookingGlobal

2 жыл бұрын

Thanks! There’s not going to be a video, but I’m going to upload a full prep list on my website

Can you make crustade?? Crispy thin shells

You are such a professinal chef! Thank you for sharing this amazing recipe! If anyone is reading this make sure you subscribe!!

@JulesCookingGlobal

2 жыл бұрын

Thanks a lot Emanuel!

@emanspi

2 жыл бұрын

@@JulesCookingGlobal No problem! You deserve millions and you will get there for sure!

Jules, @0:41 , you're using a beurre noisette + thym but, we could use the same technic with duck fat right ? I mean you're essentially using beurre noisette for an additional hazelnut type flavor mixed with the Thym correct ? Anyway, thanks for this wonderful christmas special.

what plates do you use?

как всегда круто

Hi Jules, amazing as always :) I wanted to ask a question.. I recently bought a sous vide stick and wanted to try to cook duck breast. Which temperature do you suggest me to cook it to? And do you think that the skin will still result crispy after being cooked at low temperature? Thanksss

@JulesCookingGlobal

2 жыл бұрын

Thanks a lot! I would cook it at 65 degrees for 1 hour, but the skin is not going to be crispy. Just sear it on the skin side after cooking it sv. Enjoy!

@alessiomelibeo7790

2 жыл бұрын

@@JulesCookingGlobal Thanks!!!

What knives do you use?

Portion size should be bigger. 2x as big at least.

Looks great but especially the potato was way too labor intensive and time consuming. What do we do with the left over duck breast after you portion cut it?

I want to see a recipe where you make foam from something, you know a saus it’s like a cloud made of bubbles. I just can’t seem to make it

@JulesCookingGlobal

2 жыл бұрын

Thanks for the suggestion! I’ll definitely look into it

Amazing video! 😍✨ Please help me... What is the name of this technique? 6:33 And how about a recipe for baked pork leg or just pork that you want to share?🍖

Is it me or did I missed it, but the mushroom Brussels sprout mixture is served cold?

@jhoerup

2 жыл бұрын

Can't figure this out either. Went through the recipe on his home page. Still a mystery.

@JulesCookingGlobal

2 жыл бұрын

It’s served hot, just heat it up in the oven while the duck is resting

@JulesCookingGlobal

2 жыл бұрын

I’ve updated it on the website, I’ll put more thought into it for the next video. Thanks for noticing

120C...is that with fan on or without?

@JulesCookingGlobal

2 жыл бұрын

Fan on ✌🏼

Why isn't Jules on MasterChef?

@JulesCookingGlobal

2 жыл бұрын

Haha appreciate it Jacob!

All your work is so great! But Im still waiting for a breakfast recipe.. I have a news years wedding which I've been planning for 2 months and I still don't know what we're going to serve for breakfast. So please something this or the next week!😐

@thisisbatoule

2 жыл бұрын

I meant 🙂

@JulesCookingGlobal

2 жыл бұрын

Working on a new “worlds best” who knows… 😉

@thisisbatoule

2 жыл бұрын

@@JulesCookingGlobal excited!

Are you a Netherlander

waar werk je dan?

Where’s the rest

@Jules Cooking: Why dont you own your own Restaurant if i may ask?

@JulesCookingGlobal

2 жыл бұрын

Well if I do something I want to do it right. Right now I focus on inspiring others and sharing knowledge. Maybe I’ll have the opportunity to open a restaurant in the future, but first I need to give it all here on KZread

@alejandroecheverria4054

2 жыл бұрын

@@JulesCookingGlobal Your answer is really inspiring. And all the content you share with us is absolutely flawless!!!

Huh. Interesting, usually you put the duck breast in a cold pan, slowly heating it up to render out the fat. Why did you put it in a hot instead?

@JulesCookingGlobal

Жыл бұрын

I gives it a more even crispy skin, plus if you cut the skin like this there’s no difference in the crispiness

@Busmagnus

Жыл бұрын

@@JulesCookingGlobal Ahh nice i have been thaught that you do it in a cold pan, because you seal the fat in if you start with an hot pan, honestly iv'e never question it until i saw this. Nice to see that it works.

Я не понимаю, как можно есть такую сырую утиную грудку😖

Watch Game Changers and Earthlings and Dominion and Cowspiracy and Forks over Knives and read Dr Michael Greger's book How Not to Die. We are using half the planet to grow agritortured animals or food for agritortured animals. Ducks are sweet. Don't eat them.

@JulesCookingGlobal

2 жыл бұрын

Watched them all and agree that people eat to much of everything. At home we eat around 95% vegan and the fish & meat we eat is 100% local and organic. I make these videos to inspire and educate. In multiple ways, not to use to much meat, to think about what you buy, how not to watch anything, etc. I think it’s okay if you eat meat or fish, just think about how much, how often and where you buy it

I love your channel and your content. Why are all your plates appetizer size? You go thru all the time and trouble to make something incredible then build a serving the size you would feed your five year old with. I don't get it. Fill up the entire plate don't be shy! LOL

@HazerdousGamingTV

7 ай бұрын

You most definitely can, but that's not the point.

NICE SKILLS, NOT NICE LOOKING SRY

For the one interested in making a tatin tart (apple tart) using the same technique used for the potatoes (sliced in stripes ) here a fabulous recipe . It is in French but there is English subtitles . It is technical but worth it . The French chef Alain Passard from l’Arpege in Paris also created an apple tart called ‘ Bouquet de roses ‘ (Roses Bouquet ) and also cut the apples in stripes and the tart is just at the next level . kzread.info/dash/bejne/fmp8qcRvcpS0j5M.html

what if i use a dirty "kitchen paper"