I am proud to be one of your biggest ever fans here. What a fantastic choice of quail recipes and beautiful dishes.. Bravo chef and love to see more from you..keep alive and cooking💪🏻💪🏻💪🏻 Staysafe and may God always bless you
Well that looks utterly delicious, Jules. You've taken your content to the next level. It's so good to see what you've become. The skill and execution of this dish is of the highest level!! Amazing work!!
@@JulesCookingGlobal We have a young Ukrainian mother and her very lively 3 year old boy living with us right now so everything is a challenge but also a lot of fun. |So if not this weekend then definitely next weekend. Is there somewhere that we can post the results of our efforts for us all to enjoy, and then applaud our efforts and laugh at our failure's?
Beautiful video! Would you advise about the trimmings you mention please? First, you use the trimmings to make a farce, and second you roast the trimmings later in the video. Do you use boneless trimmings for the farce and roast the remaining bones after?
it's similar to the chicken dish right? also I'd really love if you could give me some advice on wich type of book should i get to learn all the basics and advanced theory and techines of fine dining!
Thank you a lot for sharing all your recipes! I'll try to prepare it tomorrow, but I bought a pheasant instead of a quail. Could it be prepared with pheasant too? :)
Ziet er heerlijk uit! Vraagje.. op 5:27 zeg je dat je poeder toevoegd tegen het schiften.. wat is dat dan? Nog klein vraagje.. Wil dit maken met kerst.. maar kan je de voorbereidingen ook dag van tevoren doen? Vooral de kwartel dan.
I love what you are doing, I think you should even invite some people to try what you did, some random people, just to get the emotion of trying the amazing dishes you are preparing :)
Jules, I have noticed in your videos that you mention the amounts of Xanthan Gum powder in very subjective terms, such as "tip of a knife" or "a touch of." Xanthan Gum is so very sensitive to the very tiny percentage added to liquids that I would have thought you would mention specific gram weights. For example, when I make vinaigrette dressing I use a mere 0.13% by weight of ingredients and it both thickens and binds perfectly and enables it to cling to the salad greens rather than pool in the bottom of the plate. So for a pint jar of vinaigrette containing 380.2 grams of ingredients I shear in only 0.50 grams of Xanthan Gum. Using even 0.75 grams ruins it. I respect your opinion on this and would love to hear your thoughts on it.
