I love your videos, I'm just a home cook but you're extremely inspiring. A channel like this couldn't be pulled off without someone so talented and thoughtful like you. Cheers
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That’s so cool, you teach us really good cuisine with very simple, cheap ingredients, nothing like, “to close up a shit ton of smoked truffle made from your homemade smoker”, thank you so much
Regarding the broth and gel, it would be interesting to know what parts of the taste palate you’re aiming to hit. Since we all use different brands of vineger, suger, vegetebles etc it would be helpful. This is a general thought after watching like 8-9 of your awesome videos in a row. Thanks for making my day 🧑🏻🍳
Hi, to make the basil oil, what blender do you use? The one in your bio is for 70 ml, and the recipe says 150 ml of oil And thanks chef for the great content!
Masterpiece, chef we want to teach us how we could create the fine dining content and ideas in series in your playlist Appreciate your creativity and your passions for foods
@@JulesCookingGlobal Can gum arabic replace xanthan powder? I have a lot of it for thickening calligraphy ink and probably more than I'll ever need. I wanted to know if it can be used in cooking.
As always, great job! You deserve way more subscribers! Just a question: is the basil oil shelf stable or needs to be used in days/weeks and stored in the fridge?
Hello Jules, i have a question concerning the balsamic gel... Don't you usually count about 1g of agar per 100g of liquid ? Thanks. Ps: Excellent dish, as usual.
Well it’s really meant to be a savory dish and if you add another fruit I think its going to be to sweet. Plus beets and strawberries are such a good combo
What could be a good alternative for the onion in the filling? (because of allergies/intolerance for onion, leek and chives) Keep up the great work and great to see Charlie is getting a bite as well!
Finely diced sauteed cabbage would probably be a comparable filling, especially since the onion is serving more as a body of the dumpling filling and the flavors are coming from the beetroot gel and balsamic gel.
Haha yeah Charlie liked it, I would suggest to add some diced beetroot and season it with Chinese chives. My fiancé also has an allergy for onion, leek and chives, but she can eat Chinese chives. Maybe you are able to eat those
Cool! Unfortunately the thing I hate the most in the whole world is goat cheese 😂 plus I’m allergic to walnuts & pecan nuts… but the orange gel sounds amazing 😅🙏🏼
I used to be broke, poor, unemployed and depressed without any girls to even talk to. However, since I’ve discovered your channel, I’ve become financially stable, got a job as a cook and now girls always want to have me over to cook for them (and more). I completely did a 180• and even hang up on Gordon Ramsay when he tries to facetime me. Thank you Jules, you saved my life .
The dough has two tasks:1.act as a steamer cooker and absorb to much liquid because the salt closes its 'pores' so you have this steam cooker effect and the beetroot is cooked in its own steam which enhances the flavour+fragancr and the beetroot doesn't "bleed out" as much like you see if you cook it in normal way aka a pot with water.
