Everyone else is stressing just showing up to their own wedding. Jules, not only showing up looking awesome, but smashing the catering too... 😅 You're making us all look bad Jules, thank goodness you're married now otherwise there'd be no women left for the rest of us! 😉
Congrats with your marriage! 😊 and again great video. Thanks so much. Would it perhaps be possible to share with your videos/recipes how many portions you will get out of it?
I love watching this channel. He must be the only fine dining chef who actually shares the complete recipe with us and shows us how to do it. Why is he not at a million subscribers!
@@shadowremorse someone even suggested me Weissman a long time ago when I asked if there was one lol I mean, he forked in a fine dining restaurant, but there are probably 3 vids in the whole channel that could be classified "fine"
@@mattia_carciola i mean there are times where he do like a tasting menu which is interesting and yeah you can call it fine but thats not the point of josh's channel
Congratulations on you wedding! There is no one on youtube that makes these magical recepies like you. The only channel that come close is Bruno Albouze.
Man, you are really one of the best on youtube sharing content of the highest quality, both aesthetically and conceptually. you would take it to another level if you would also explain flavor theory, contrasts, balances and so on. But by far a great channel that doesn't just stick to pinterest recipes.
Why do you say to leave the lovage in the ice water for two minutes after blanching and shocking? I was taught to remove vegetables from the ice water as soon as they were cold to prevent osmotic penetration by fresh water after changing the balance with salty boiling water, but with the puree, soft vegetable surface clearly isn't an issue.
As much as i understand that a weeding can be personnal, if you ever recorded some videos, i would love to see what your weeding looked like! Again, congratz!
By the way, that salt water you made at 0:45 is just a tad bit under a 1.7 M (Molar) solution, which is about 70% "saltier" than the 0.1 M salt solution in which I cook pasta, so that sounds just perfect for fresh artichokes. That's also almost exactly 1/3 of the "saltiness" of typical seawater, which is about 0.5 M and is the strength in which I both cook and shock green beans before finishing them in a pan with a little fat. I'm on a mission to get people to dust off their Fifth Grade science textbooks and get back into the habit of precisely measuring what they do in their personal laboratory, also known as a kitchen, so they can better achieve accurate repeatability.
Belated congratulations on your wedding Jules. Your wife is a very lucky lady to be married to such an amazing chef - although I’m sure she is also an amazing woman. 💍🥂
Congratulations, Jules! I wish you and Beau the very best of everything. My son and his husband have been together for 18 years now. In America some years ago they had to rush to New York between law changes to get legally married and so the rest of the family couldn't get there in time for the ceremony. I didn't get to see my own son get married. It wasn't like it is today, and even now it's still a challenge here sometimes. If people tout "family values" then for goodness sake just let families be families.
Can I please know the diameter and the capacity of the pot you use for reference? Or even a link if you have it. Thank you so much! Awesome video as always!!
Congratulations for your wedding Chef! I wish you have a long and happy marriage!!! I have a question! When the weather is too hot, how we prevent the tart dough from melting too quickly?! Because if I try to roll it it melts and tears!😅
Thanks! This dough you can always prepare without any trouble. There's nothing in the dough that melts, so it does not really matter if it's cold or at room temperature
@@JulesCookingGlobal Indeed, you are a very professional chef, and I am happy when I receive a logo from your RU-vid clips, I follow you from Saudi Arabia 🌹😇
@@masterrayo90 I buy it, but you can also use spring roll dough or filo pastry. This is a link to the written recipes. www.julescooking.com/single-post/cooking-my-wedding-amuses-onion-lovage-cone-and-an-artichoke-pistachio-tartelette
