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Best foie dish ever! Goose liver cremeux with fermented blackberries | Fine dining 

Jules Cooking
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Today we're going to make a delicious foie cremeux with fermented blackberry, a blackberry & white balsamic jelly and a hay broth. All great recipes, so enjoy guys!
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30 июл 2024

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Комментарии : 107   
@parca7317
@parca7317 2 года назад
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!
@wall1506
@wall1506 2 года назад
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 ...
@Ebdain787
@Ebdain787 Год назад
The hay note is so unbelievably creative. Wow.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you! Glad you like it
@himanshugairola7952
@himanshugairola7952 2 года назад
Your recipes are out of this world
@Tergaurav
@Tergaurav 2 года назад
Awesome technique, plating and ingredients pairing.
@Chugy121
@Chugy121 2 года назад
This is on a completely different level!
@RockboyXL
@RockboyXL 2 года назад
Very sophisticated dish.... well done
@BeatnutNL
@BeatnutNL 2 года назад
Excellent! Amazing video once again!
@clasifi1
@clasifi1 2 года назад
Amazing !... excellent job Jules!..
@jasonhenricksen12
@jasonhenricksen12 2 года назад
You asked for suggestions, but you elevate me; Not the other way around. Thanks Jules!
@clivefernandes989
@clivefernandes989 2 года назад
Great stuff jules
@61samcarter
@61samcarter 2 года назад
Dropping knowledge bombs left right and centre. Loving the content, appreciate the inspiration :)
@gustavosm7030
@gustavosm7030 2 года назад
It's wonderful how creative you are.
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks a lot Gustavo!
@SimonHjberg
@SimonHjberg 2 года назад
This looks amazing! Can you share where you got the serving plates please?
@MrJimYves
@MrJimYves Год назад
Amazing. Super inspirational videos!
@Toermalijn1
@Toermalijn1 2 года назад
Excellence and creativity
@maximvitort7276
@maximvitort7276 2 года назад
Jules, as always I say Bravo! Could you make an excursion around your kitchen, which equipment do you use, etc.
@halimshoman837
@halimshoman837 Год назад
Eeeeeexccceeelllllenttttttt chef 😃❤️❤️
@alphashavingworks
@alphashavingworks 2 года назад
Amazing
@optimisticnihilist3417
@optimisticnihilist3417 2 года назад
I have never heard of a hay broth before. Looks fascinating.
@PeterParker-jm4dc
@PeterParker-jm4dc 2 года назад
this is very good dish :) thank you for sharing
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks Peter!
@Dontatme29
@Dontatme29 2 года назад
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
@JulesCookingGlobal 2 года назад
Hi! I don't have a link for that, but you can always contact them. Have a good one!
@prettybrowneyez3338
@prettybrowneyez3338 11 месяцев назад
​@@JulesCookingGlobal You should. You're showcasing their amazing molds and you deserve credit for it. Just an idea, partner with them?.. 🤭
@AK-gk5jq
@AK-gk5jq 2 года назад
magical! Could you cook a sinus vide meet (beef, lamb, pork or poultry)
@Vasilhs-hn3lx
@Vasilhs-hn3lx 2 года назад
Respect 👌👌
@JohnSmith-dd5ji
@JohnSmith-dd5ji 2 года назад
How does the hay broth taste? I have seen hay used for smoking and imparting flavour via burning it but never as a stock.
@kenneteck
@kenneteck 2 года назад
Amazing recipe! May I know, where did you get the blinder?
@user-rk8yv2pq2e
@user-rk8yv2pq2e Год назад
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??
@gidonwagmann
@gidonwagmann 2 года назад
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
@user-ly4gy1iz2e 2 года назад
I'd like to know that too. His concepts are very particular and precise.
@Dontatme29
@Dontatme29 2 года назад
I believe most are his own recipes.
@JeroenBerkhout
@JeroenBerkhout 2 года назад
Prachtig, Jules!!
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Dankjewel Jeroen!
@isharpenit-sharpeningservi5365
@isharpenit-sharpeningservi5365 2 года назад
Where can I find the written recipe for this magnificent creation? I could not locate it
@elements1985
@elements1985 2 года назад
Jules, can you please share a place to buy these molds? Thank u.
@jonnyrotten7822
@jonnyrotten7822 2 года назад
Youre a very good cook..where did you learn this?
@js-en4qn
@js-en4qn 2 года назад
hi jules, could you share where you get your plates/serveware from? just impeccable taste.
@jordy46682
@jordy46682 Год назад
He has a video on it! Be warned the plates are about €100 each!!! 😅
@lugaretzia
@lugaretzia 2 года назад
Holy sh!t this is an awesome dish (and channel)
@moniquevanloon4526
@moniquevanloon4526 2 года назад
Hay and wey! 🥳
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Ultimate combo!
@user-ly4gy1iz2e
@user-ly4gy1iz2e 2 года назад
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
@JohnSmith-dd5ji 2 года назад
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
@user-ly4gy1iz2e 2 года назад
@@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
@JohnSmith-dd5ji 2 года назад
@@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
@user-ly4gy1iz2e 2 года назад
@@JohnSmith-dd5ji I see. Thank you for the info 🙂 I can imagine how this makes sense.
@AlphaQ1
@AlphaQ1 2 года назад
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
@florianleger4406 2 года назад
yeah same
@jamesboos9031
@jamesboos9031 2 года назад
I thought the very same thing.
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Here you can find both sizes: moldbrothers.nl/en/product/ribble-quenelle-molds/
@AlphaQ1
@AlphaQ1 2 года назад
@@JulesCookingGlobal oh shoot yeah. Idk if i missed it or if it was added later as it was new. Thanks 🙏
@wolfingitdown2047
@wolfingitdown2047 2 года назад
Time for the "hey, bruv" ?? haha
@serdarbudak6188
@serdarbudak6188 10 месяцев назад
What if you use Fresh blackberries? Would you still cook them then? Cause I have never thought of fermenting stuff with whey
@serdarbudak6188
@serdarbudak6188 10 месяцев назад
Can see the video is from last year, but hope you can see my comment😅 thanks beforehand
@da480
@da480 Год назад
Looks wonderful. Bravo! But is this a starter? Amuse-bouche? Or a dessert?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
I would serve it as a first starter or a course between the main course and the dessert
@cdream4444
@cdream4444 2 года назад
Hello chef, I cannot find this recipe on your website. Can you please tell me what did you call the powder?
@quintvandenheuvel895
@quintvandenheuvel895 Год назад
It's Kappa powder
@truongtk
@truongtk 2 года назад
Hoi Jules, do you know where I can get the unpasteurized yogurt and hay in the Netherlands? Thanks:)
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
You have a couple of farms, I would google it to see which one is closest
@dancraig750
@dancraig750 2 года назад
nice Blender :)
@lukenolan743
@lukenolan743 2 года назад
you add the foie in raw, and it cooks in the hot cream ?
@himanshuaiden3063
@himanshuaiden3063 2 года назад
I follow you in gronda as well as in insta. Just realized you had YT. Awesome recipes.
@ph1lus
@ph1lus 2 года назад
What plates are these?
@rosal1241
@rosal1241 Год назад
Is this some special kind of hay? Never heard of it? Where to get it from?
@timstruijk5088
@timstruijk5088 2 года назад
Can someone tell me what small blender jules is using?
@gustavosm7030
@gustavosm7030 2 года назад
It's in the description. It's a secura spice grinder.
@zzzzzz69
@zzzzzz69 2 года назад
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
@user-ly4gy1iz2e 2 года назад
Mine was a foie gras ice cream with blood orange sponge.
@jameswatling3203
@jameswatling3203 5 месяцев назад
Immaculate.
@hamzaaslmlal651
@hamzaaslmlal651 2 года назад
Nember 1 👍
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thank you!
@anthonylouie71
@anthonylouie71 2 года назад
For fermenting can use sous vide? Temperature ?
@gustavosm7030
@gustavosm7030 2 года назад
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
@anthonylouie71 2 года назад
@@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
@gustavosm7030 2 года назад
@@anthonylouie71 ok. Sorry... Have a nice weekend!
@Meesiebeentjes
@Meesiebeentjes 2 года назад
i am questioning where you get your plates, they look really high quality
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
There from jlcoquet ✌🏼
@Meesiebeentjes
@Meesiebeentjes 2 года назад
@@JulesCookingGlobal thx!
@jordy46682
@jordy46682 Год назад
Only €100 per plate! 🙈
@Jayy997
@Jayy997 2 года назад
Is Jules a chef or home cook? Also is this dessert?
@ckkagu3995
@ckkagu3995 2 года назад
He worked in a Michelin star restaurant. Now he is producing RU-vid videos showing techniques he has learned
@seferinorino6951
@seferinorino6951 2 года назад
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
@fuzzybuzzy2043 2 года назад
Go to pet shop to get hay
@christinalempesi3372
@christinalempesi3372 2 года назад
speechless
@bartwesterman202
@bartwesterman202 2 года назад
pls open een pop up restaurant of iets dergelijks
@muratgulcek7528
@muratgulcek7528 2 года назад
👋👋👋👋☺️🙏🏻🖖🖖🖖
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thanks!
@IamULISSE
@IamULISSE 2 года назад
That’s 3 Michelin star dish 👨🏼‍🍳
@aallpprr8998
@aallpprr8998 2 года назад
could you do a pigeon dish? I'm very interested in this dish ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4uXS0eQE5I8.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
@JulesCookingGlobal 2 года назад
I have a couple of pigeon dishes on my channel, hope you like them
@xingjieliang4640
@xingjieliang4640 2 года назад
Chef...no wording recipe anymore?
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
You can find it on my website “www.julescooking.com”
@fight4domination
@fight4domination 2 года назад
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
@user-ly4gy1iz2e 2 года назад
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
@Dontatme29 2 года назад
Ever heard of an accent before? is a thing for multi-language speakers.
@fight4domination
@fight4domination 2 года назад
m591 My Dutch is great actually, I live there. I assume people want to improve as a content creator as well.
@user-ly4gy1iz2e
@user-ly4gy1iz2e 2 года назад
@@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
@fight4domination 2 года назад
@@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.
@addictedtoid5375
@addictedtoid5375 10 месяцев назад
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!!!
@chrissk6013
@chrissk6013 Год назад
Thats nice
@dlebret
@dlebret 8 месяцев назад
It looks incredible and I suspect it tastes as good as it looks.Fantastic video as always. #Fuckthehaters
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