Brazilian Coxinha My Way! Fine Dining Chicken Bite With Tapioca | Michelin Cooking
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- čas přidán 11. 04. 2024
- Hey guys! Today I’m going to show you my fine dining version of a delicious Brazilian snack. A Coxinha! We’re going to make the coxinhas and serve them with a pink pepper mayo, chicken skin and on the side a beautiful sambaizu & chicken tapioca broth. All great recipes, so enjoy guys!
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As a Brazilian, I feel offended... offended that I wont be able to reproduce it. Great video.
Im sure u can👍🥰
I believe in you! Find a written recipe on my website www.julescooking.com and take it step by step
Gente, esse colab Brasil e Jules Cooking eu jamais achei que ia rolar kkk
I've been following your amazing recipes for years, so happy to see a Brazilian classic reinvented! ❤
Awesome way of treating tapioca pearls. Brilliant😊
wow what a great video,
thanks for the recipies
Thank you for expanding my knowledge & culinary experience! 😊
Thank you! Far too kind 🙌🏼
Sounds delicious!
Jules! You are a legend! You made my favorite dish, gourmet! Always wanted to put in my menu and u find the way! Thanks! 👏👏👏👏👏
Appreciate the support 🙌🏼🔥 Glad to hear!
Really interesting the twist and pairing you did with our beloved Brazilian classic. I like it!
Thanks! 🙌🏼 Really appreciate it!
Nossa coxinha é incrível, mas você conseguiu fazer algo impressionante com ela 👏👏👏👏👏👏
Wow, a Brazilian treasure revisited in such a classy way, without loosing it's essence! Thank you so much! ❤❤❤
It was so delicious! Hope you give it a try 👌🏼
Your channel grew so fast over the past year! I'm very happy for you Jules! As a huge fan of the Coxinha, I'm very tempted to try recreating this at home. My mom makes the best Coxinhas, and the base flavour of the pastry and filling itself is very similar to yours so I'm already drooling at the prospect of the pairing it with the asian flavours you brought in. 😁
Wow! Wasn't expecting that you'd even had heard of coxinha. If I could make a request, a fine dining version of moqueca de peixe com camarão? That would be awsome.
thanks for the suggestion! I’ll definitely look into it 🙏🏼
I never saw a gringo (foreigner) make a coxinha before. Im glad you did it. I have a NZ friend and thats hes favourite brazilian food! I checked on your channel and boy, you can make some beautifull food! Coxinha got yourself a new subscriber
Thank you! Far too kind 🙌🏼
Can't wait for the asparagus salad video! the egg yolk cream looks so interesting.
Do you mean this one? czcams.com/video/Dc73ekSS7js/video.html
Can’t wait to try this one
It was so delicious! Hope you give it a try 👌🏼
congratulation, as Brazilian and a chef i found your version amazing
Appreciate the support! Means the world 🙏🏼🔥
Looks amazing!
Thank you so much 🙏🏼
Going to try and make this ❤👍
Can’t wait to see your result 🙌🏼
that nice ideia from Brazil.. grazie.😊
Appreciate it 🙌🏼 Thank you!
Wow
shout out to brazil!! 🇧🇷
Coxinha for life 🎉
Masterful
Thanks! 🙌🏼 Really appreciate it!
As a Brazilian I think you are a genius haha
很棒的分享！
Heavens chicken!
A coxinha é realmente um presente para o mundo s2
Love it! Gonna try it and send you result image on IG!
Question: Why my mayonnaise is not cream as yours? Does it mean my blender sucks and I need stronger? The oil doesn't merge with the rest :/
Nothing against your other recipes (which I love) but this seems far more doable.
As always, thank you Jules.
P.S. new studio...?
Haha appreciate it! New studio is almost finished. Just a couple more weeks 🔥
I made your recipe. Only thing I changed was curry for cumin and paprika. I got Mexican taste buds. Bro, they were yummy. Gonna make a hundred of them for next party.
Great techniques and presentation! Congrats
Ps: which blender do you use for the emulsion?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
what blender do you use for your gels/creams?
Where did you get the tableware? Looks awesome!
My plates are from J.L.Coquet, I visited them a couple years ago and made this video czcams.com/video/NTRmYJVUt3o/video.html
@@JulesCookingGlobal Contributed to those A LOT of the comments hehehe 😎
😍😍😍
Thanks! 🙌🏼 Really appreciate it!
Tamo junto Jules! Sofisticando o simples! Seu canal é irado! Abraço
Great recipe...🎇🎇 Just one question the potato has to be mixed with the dow made with flour and chiken stock?? Thanks
Yes
I just ate a cheese sandwich with homemade sauce (soft cheese and sriracha), now thinking I can do better. Nice recipe Jules.
Haha appreciate it! A sandwich is never a bad idea right
@@JulesCookingGlobal I actually made grilled cod with the parsley sauce and tuille from your recipe for my family, they loved it. Thx!
Is there any alternative for sambaizu one can use instead? It's impossible to get here...
Благодарим ви!
Appreciate it! Really means the world 🔥 Have a good one 🙌🏼
The coxinha appears to be incredible and you will only be judge when you cook a feijoada.
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Lovely recipe. I’m from Brazil and have cooked it a few times. The only thing I wouldn’t do is the curry. We never add curry powder to coxinha in Brazil. In a good coxinha you are supposed to feel the flavor of the chicken broth in the chicken, curry kills it. Tomato sauce can be add tho if you want acidity.
thanks for the suggestion! I’ll definitely look into it 🙏🏼
I'm brazilian as well, and just because you never added curry to the chicken, that doesn't mean other people never did as well. Spices are often added to the shredded chicken to give its traditional yellowish colour, normally turmeric, but other spices can be added as well, like paprika and curry powder. A little bit of spices added won't "kill" the chicken flavour like you said.
Tem que comer a coxinha do lecado aqui no rio de janeiro -brazil
Excellent !I'm curious, why the tapioca pearls ? You could've used agar, or alginate... I guess the answer is "why not" lol. But is there a specific reason ? (maybe you were looking for a texture you could 't get with different methods ?)
I think tapioca is so much easier to do and the texture is very nice as well. Those agar balls are nice on some occasions, but right now I think most are overrated
@@JulesCookingGlobal i see what you mean. :) Thanks for the quick reply. And keep up the good work.
Could you please make a Peruvian recipe?
thanks for the suggestion! I’ll definitely look into it 🙏🏼
❤❤❤👨🍳🔪👍
Is it possible the possibility translet comment?
Hi guys please help if you can as i cant hear jules clearly he said 50g ponzu 20g soy 100g chicken stock and 50g of what?
Sambaizu 🙌🏼 Find a written recipe on my website www.julescooking.com 👌🏼
@@JulesCookingGlobal thank you
howdy
Thanks! 🙌🏼 Really appreciate it!
How is your leg. Love from Dubai.
Ahh so funny how he says "coxinha" 😂 try saying "coshiiigna". I get it it's hard for non Brazilians
Haha thanks for the tip!
cotchina
don't cut the chives to fine. Cuts it finer then every home cook.
Am I the only one who hears something strange at 7:20?
7:21 Sounds like a demon has possessed the video...
Hahaha Premier Pro for president 😂
Vai agradando brasileiro pra vc ver onde vai parar.... daqui a pouco ta aqui sentado num boteco de copo sujo comendo coxinha e torresmo bebendo um Guaraná.
You're saying the name wrong and this is a pure working class lunch, you should not gourmetize it.
Being 32 years of age and having 17 years of experience in cooking chefing menaging cleaning serving etc etc.. all those years have told me that you need to know the rules to know how and why to brake them and give "authentic" dishes your own twist wich lead to new so caled "authentic" dishes... mispronanciation gave birth to new dishes names. Sory for my nonauthentic english but im Albanina so i gues its acceptable
I don't want to harp on grammar and translations too much, but it does bother me. Being dutch I recognize what you mean when you say "chop it fine" and probably most people will as well; but it's not correct english. The term would be "finely chop xyz" not "take xyz and chop it fine".
Beautiful as always!!!
Appreciate it 🙌🏼 Thank you!
Hi, I wrote a comment on another one of your videos but thought I would comment on your most recent one too. I love your channel and I have learned so much. I am a producer in Los Angeles and I specialize in youtube channels for celebs, I have worked for The Rock, Mr Beast, and many others. I would be happy to give you some free thoughts on how to grow, because you have given me so much knowledge and inspiration!