7 Secret Sauces of Michelin Star Chefs ⭐⭐⭐
???? ???????????????????????? ???????????????????????? ???????? ???????????????????????????????? ???????????????? ????????????????????
Lern how to make clear cucumber juice, celery juice, cucumber vinaigrette, zorri cress oil, dill oil, carrot green oil, ginger vinaigrette.
Find 200+ tutorials for chefs in the Gronda app ????????
Chefs in this video: Mitja Birlo, Philipp Heid, Rolf Fliegauf (2x), Franck Pontais, Stefan Heilemann, Romain Fornell.
Green pea & burrata dish
Hey guys, in this video I will show you how to make a delicious green pea & burrata dish. I make it with a savory tartellete, a pea cream, lime gel and celery broth.
⇨ Thanks for subscribing!
My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
⇩ For tips, tricks, photos and recipes follow me on:
↪ Instagram:
↪ Twitter:
↪ Facebook:
Enjoy making this recipe!
Oven temperature: 170 degrees Celsius
Tartellete:
120 grams of flour
80 grams of butter
2 grams of salt
1 egg yolk
Pearl onion juice:
300 grams of white wine
200 grams of white wine vinegar
2 grams of salt
4 bay leafs
Celery broth:
250 grams celery
700 grams of apple juice
8 grams of salt
20 grams of lime juice
10 mint leafs
Lime gel:
150 grams of lime juice
20 grams of ginger syrup
80 grams of water
80 grams of sugar
8 grams of agar
Pea cream:
250 grams of green peas
100 grams of double cream
200 grams of vegetable broth
2 grams of salt
Bon appetit!
Fine dining cod dish with mushroom & a tapioca crisp
Hey guys! Today I'm going to show you how to make a beautiful cod dish with a mushroom duxelles, a mushroom broth, a tapioca crisp and some glazed & crispy kale. Enjoy guys!
⇨ Thanks for subscribing!
⇩ Full ingredient list & written recipe:
↪ julescooking.com
My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
⇩ For tips, tricks, photos and recipes follow me on:
↪ Instagram:
↪ Twitter:
↪ Facebook:
Enjoy making these recipes!
The perfect smoked pork belly with lovage crumb & green peas! Fine dining barbecue dish
Hey guys! Today we’re going to make a beautiful slow cooked smoked pork belly on the big green egg barbecue. We’re then serving it with a lovage crumb, a green pea & lovage cream, a green pea salad, a confit potato and some delicious green asparagus. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
⇨ Thanks for subscribing!
⇩ The full ingredient list & written recipe:
↪
↪ julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ julescooking.com
↪ Instagram:
↪ Twitter:
↪ Facebook:
My kitchen equipment ⇩
⇨ Spiralizer machine
⇨ Ice cream machine
⇨ Japanese sheet slicer
The vegetable sheet slicer USA link:
EUR link:
Small food processor USA link:
EUR link:
Big food processor USA link:
EUR link:
Favorite saucepan USA link:
EUR link:
Japanese mandoline USA link:
EUR link:
Microplane grater USA link:
EUR link:
My palette knife USA link:
EUR link:
KitchenAid stand mixer USA link:
EUR link:
Wüsthof chef’s knife USA link:
EUR link:
3500 watt induction USA link:
EUR link:
Round cutter set USA link:
EUR link:
Hand blender USA link:
EUR link:
Wüsthof sharpening steel USA link:
EUR link:
The sous-vide bath USA link:
EUR link:
My brush machine USA link:
EUR link:
Black Le Creuset pan USA link:
EUR link:
CSA Chef Demo: Garnish that Dish
Watch Chef Tanya from The Food Connection plate up a delicious collection of seasonal recipes including: quick pickled vegetables, a carrot top pesto, fresh pea dip, and a beet beurre rouge. Find the recipes for these dishes here,
Affordable Autumn Recipes - Sausage and Fennel Bake from Lavender and Lovage
For the perfect autumnal family recipe that comes in at £1.39 per portion, look no further! Karen of the blog Lavender and Lovage, shows how to cook sausage, fennel and carrot bake. It takes under 1 hour to prepare and cook, and easily would feed four hungry mouths.
See more of Karen's wonderful recipes here:
Follow the hashtag #AffordAutumnFood to find more delectable recipes that all come in at under £5 per head.