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Delicious crab taco bite! My favorite crisp/tuille recipe so far! 

Jules Cooking
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Hey guys! Today we're going to make a delicious crab taco bite. It's a crab salad with a crab cream made from the head and trimmings, a ponzu jelly and a onion tuille. All great recipes, so enjoy guys!
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21 сен 2022

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Комментарии : 64   
@joakimervik9680
@joakimervik9680 Год назад
Masterpiece
@2009Burger
@2009Burger Год назад
Wow!! This is so beautiful! This must take hours to prepare! I’m not a chef, but you are inspiring me to try some of these recipes. ❤🙏
@acooknamedMatt
@acooknamedMatt Год назад
beautiful im gonna try this out
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Hope you like it sir 🙌🏼
@manikirant9568
@manikirant9568 Год назад
This is amazing chef big fan of you
@estebanbarajas9469
@estebanbarajas9469 Год назад
Amazing! You are in a different level…😮
@user-bv9mo2wx8t
@user-bv9mo2wx8t Год назад
The best and talented chef ever😊👌👌
@DeliciousWeek
@DeliciousWeek Год назад
Perfect
@xav07sg
@xav07sg Год назад
It s amazing as always ,thank you for all the effort in your creations .Have a great day ;)
@sayedalihamza9215
@sayedalihamza9215 Год назад
You are a very great chef.. I hope the next video will be about Fluffy Japanese Pancakes
@tonys8448
@tonys8448 Год назад
Amazing 👏 👍
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks a lot!
@m.k.4600
@m.k.4600 8 месяцев назад
I'm impressed with your work on this channel! I ordered the molds. Hope this will help the channel and fuel further creativity of yours! Thanks for recommending. Already tried one out and it worked perfectly, though one needs to be really careful when unmolding... The one for the crab taco bite also delivered, still to be tested... The recipe looks straighforward when you show it, by far much more complicated if one is not yet professional...
@raziel7148
@raziel7148 Год назад
that i looked great Jules. kudo's the season of chestnuts is almost here
@JonasFillet
@JonasFillet Год назад
Amazed by how you seem to pump out content of this quality each week. Honestly stunned by all your creations. As a fellow chef I can't be bothered anymore to put that amount of work in one or two bites, so I applaud your continuous work even more. Incidentally, I ordered the same blender you have via the link on your channel, but mine didn't come with a cap (it had the plastic top, but not the metal cylinder, thus spilling stuff everywhere every time I use it). Did you make one yourself or was that just included in the older products?
@mcjp1999
@mcjp1999 Год назад
Which video was the link at? :)
@JonasFillet
@JonasFillet Год назад
@@mcjp1999 the video about the corn dish from a couple of weeks ago
@mcjp1999
@mcjp1999 Год назад
@@JonasFillet thank you so much!
@xinyushi8867
@xinyushi8867 Год назад
Beautiful execution! flavor bomb! luxury presentation, do you midn sharing where you purchased the wood taco holder and your other amuse holders
@azzeddinehamidi5191
@azzeddinehamidi5191 Год назад
You had me inspired, I love your techniques, although I’d like to see your takes on dishes like risotto or pasta.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
thanks for the suggestion! I’ll definitely look into it 🙏🏼
@maximisedk2
@maximisedk2 Год назад
@@JulesCookingGlobal Oh yeah - your take on risotto would be great!!!
@SanKitchen
@SanKitchen Год назад
yummmy
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it!
@saimamusa366
@saimamusa366 Год назад
where can I buy the taco holder?? love it
@thomashornbll8182
@thomashornbll8182 Год назад
Awesome video… where is the small blender from….??
@paulhirons5474
@paulhirons5474 Год назад
Hey Jules... if I'm using pre-cooked crab meat, what could I use to really add flavour to the broth?
@tomching524
@tomching524 Год назад
It is a great dish!!! But why do u need to add agar powder and gelatin sheet for the ponzu jelly? Is it either one of them is enough to make the jelly?
@Volteraio
@Volteraio Год назад
Hello Chef! First I want to express my gratitude and admiration for your experience and your willingness to share with all of us, and secondly I have a question. Where can I buy a similar silicone mold? Thank you in advance!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it! Thanks a lot! This is the mold moldbrothers.nl/en/product/taco-tuille-mold/
@Xeliuz1
@Xeliuz1 8 месяцев назад
chef, i got this mold but im finding it ridiculously hard to release them from the mold without breaking. have any tips? or could i have a faulty mold? the few i manage to pull put are also extremely brittle and break easy.
@siciliandonkey8191
@siciliandonkey8191 Год назад
Hi Jules , can I use gluten free flour for the tuille? It will work?
@chefshow95
@chefshow95 Год назад
Really beautiful. Where did you get the mold? Thank
@AimaNideot
@AimaNideot Год назад
check the description...
@wenen4510
@wenen4510 Год назад
I absolutely love what you do, but why don't you actually showcase your creations? I feel like all your vids have a 2 second still of the completed food at the end before you eat it. Why not show us a 360-degree view of it, linger a bit, and let us appreciate the visual marvel you created?
@jack4x3
@jack4x3 Год назад
I would like to second that opinion. A few more seconds with the final dish would be great. The art deserves it.
@chef0605
@chef0605 Год назад
Yes please.
@tapanawichpromtong4599
@tapanawichpromtong4599 6 месяцев назад
Where to get the tacos mold
@shpendzeka457
@shpendzeka457 Год назад
Looking delicious - I saw most of your videos, your content is unique, great receipts, and quite obvious that your cooking skills are at the highest level (Michelin Star). Of course I would go at fancy restaurant to try this kind of food, because I cannot cook this style by myself (Although I am a decent home-cook). However, I find this kind of cooking (foams, gels, consume) based on french techniques little bit boring, to much work for each process, instead I would prefer simple food with modern approach.
@tpmobley
@tpmobley Год назад
Hi chef! I just did a trial-run of the taco shells using the same mold as you, but am having trouble shaping them. They are so fragile, they break as soon as I try to bend them. Do you have any advice? (I did the extra 5 minute bake after getting out of the mold, but that didn't help.)
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Hey Timothy, I think they're too cold when you are shaping them. You can always try shaping them in the oven. That helps a lot
@tpmobley
@tpmobley Год назад
Thanks for the reply. You were right, of course. After a lot of trial and error, I was able to get them to bend when I shaped them while still in the oven. However, they were still extremely fragile. But I think that's part of the appeal for this dish :-)
@jweirdo2152
@jweirdo2152 Год назад
What is burnout?
@clasifi1
@clasifi1 Год назад
Hello Jules, i had a questionh about @4:36 the ponzu jelly...Why use Gelatine + agar ? Is it just because a fully agar preparation would break too easily ? (not flexible enough) @7:41 something with coffee..Coffee vinaigrette or pasta dough, etc.. Something surprising, Salsify + coffee works well together for example. Or how about something cooked "confit" in beurre noisette or oil... it could be a fish or vegetable. sous vide or other.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
That's because if you only use agar it becomes too hard and it doesn't bent enough. With only gelatin it's also too hard and tough. The combination of the two is really great
@clasifi1
@clasifi1 Год назад
@@JulesCookingGlobal Ok thanks.
@Sims.kubeka
@Sims.kubeka Год назад
Sh!t this is what fine dining is all about. By far you one of ybe best to learn from
@ericgreen7880
@ericgreen7880 Год назад
Always surprised
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks Eric!
@chefushaR
@chefushaR Год назад
Hi Jules i have a question? Instead of crab can we use lobsters for this recipe?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Definitely, also very delicious!
@rohanshetye315
@rohanshetye315 Год назад
How come the jelly hasn't melted when it's been out for that long?
@banditta87
@banditta87 Год назад
Becouse it had some agar agar , I’m assuming ;)
@Twobinator
@Twobinator Год назад
i could swear, i cooked against you on a competition before "talent van de toekomst" is that right ? XD kinda random but you look familiar.
@redsnow123456
@redsnow123456 Год назад
How can we make sure that the egg yolks are safe to be eaten raw?
@Goldi-Luc
@Goldi-Luc Год назад
you can get pasturized raw eggs
@redsnow123456
@redsnow123456 Год назад
@@Goldi-Luc can't find such thing here.
@Goldi-Luc
@Goldi-Luc Год назад
i think theres several ways to do it too : ) if that link won't post i just typed into google how to pasteurize raw eggs at home i raise my own birds so when using raw eggs i just make sure i use the freshest cleanest eggs and wash the outside with hot water (cool water causes bacteria to get sucked inside whereas warm or hot just cleans) .
@redsnow123456
@redsnow123456 Год назад
@@Goldi-Luc thanks so much, this is really helpful.
@Goldi-Luc
@Goldi-Luc Год назад
@@redsnow123456 your welcome have a great weekend : )
@clasifi1
@clasifi1 Год назад
I hope you'll one day decide to finally do a new 2.0 gnocchi vid, you know...Before WW3 hits us.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Doing a truffle gnocchi, but holiday style in my next video. I'll do a fine dining one soon
@clasifi1
@clasifi1 Год назад
@@JulesCookingGlobal Yaaaaayy !!! ;) I'm counting on it and patiently waiting. lol
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