Q: Why not just combine a stock cube with the gelatin and tomato paste and a little water and call it a day? A: Way too salty. A bouillon cube is concentrated animal protein - everything that dangerous bacteria could want. Knorr et al make those products shelf-stable by filling them with more salt than any bacteria could handle. I think even the low-sodium kinds would be too salty for your sauce - this recipe is far more concentrated than all the soups and stews and such for which stock cubes normally work great. Plus, those things taste like stock cubes. Your demi-glace would taste like those seasoning packets from instant ramen, or something. That's similar to the taste I got when I tried this with beef broth, or with lower-quality chicken broth (which I suspect is often made from a concentrate not unlike the stock cube). Only when I did this with a really high-quality chicken stock did I get a taste like real meat. But, do what you can with what you have. Q: What other kinds of gelatin are there if I don't eat pig? A: I should have mentioned fish gelatin, which is widely available. A lot of Kosher gelatin is made from fish parts. I've seen some halal gelatins that say they're made of cow, probably hides. Q: Is there a vegan option? A: You can certainly make a delicious, concentrated stock by boiling dried mushrooms for awhile, straining and then reducing. The trick is replicated the sticky texture of the gelatin. I've done some experiments with xanthan gum and agar agar, and they all had the consistency of fresh snot when reduced to a glaze. There are certainly recipes for vegan demi-glace out there - the ones I've seen don't look promising to me. I do wonder if there's a way to combine pectin, agar, etc, and get the right texture through a composite effect. Will be working on it.
doof (food) food food doof doof food = doof doof= food so doof is ymmuy = yummy and yummy = ymmuy. DOOF is YMMUY. What about is? Si is is and is is Si. DOOF SI YMMUM.
If you're by the sea, you could forage for Carrageen (a seaweed with a gelatinous outer layer). Heating it in water releases the Carrageenan. Don't know whether you have that in your bit of the US though (plentiful in the UK).
I wanted to suggest maybe instead of trying to visualize the volume of sauce you are boiling down to, you can pour 1 quart of stock in at the beginning and note the depth on a kabob skewer or toothpick. It would be a bit easier to see and there is less guess work.
The mirror universe lore so far: Adam has a goatee Nobody cares about good looking macarons Baguettes are flat Refined gelatin had always been readily available No one uses kitchen torches to brown the tops of Crème brûlée The vinegar leg is on the left Long live the empire
Just as a heads up to the people who are planning to make this, be sure to look at the salt content of your low sodium chicken broth. The brand Adam uses is 20mg/serving or 80mg/carton. I used 2 cartons that was 35/serving 140/carton + 1 carton of bone broth 95/serving 180/carton and reduced it down to 1/8th and it was pretty darn salty (so I will dilute it a bit when I use it. I'm only giving people a heads up because Swanson Brand Low sodium chicken broth is 140mg/serving 560mg/carton which will be 7x more salt than Adam's recipe.
Thank you for this. Went to my grocery store and they only had unsalted chicken broth so I bought a few. Just checked the packaging and it’s 120mg/serving. Down a few bucks but saved me a day of work
Starting this recipe myself. Got some organic broth with 140mg sodium per cup. They dont taste salty at all, but I'm going to only reduce the sauce to about 1/4 and see how it goes.
@@tobiassiagian2562 Ended up reducing it to about 1/6. Tastes seasoned but not really salty to me, but I do tend to like things well seasoned, so YMMV. Can't say it tastes super meaty, though. I suspect that Simple Truth Organic broth isn't very flavorful to begin with.
@@Wizkid490 i think thats because simple truth broth has more flavouring in them which makes them less meaty but more seasoned. Thanks for the info though, highly appreciated
Other cooking channels: Here's how to take an easy dish and make it extremely difficult by making everything yourself from scratch with the most labour intensive method for the sake of tradition Adam's channel: Here's how to take a difficult dish and make it mad easy so you can eat it more
Because he isn't from a cooking background. He is a HOME cook and thats what is so great. Stuff you can actually make on either a budget or somewhat fast
Chef John of Food wishes makes thing mad easy as well. I love executing a challenging dish sometimes for the technical know how and sometimes I just want to eat it.
Dish : Egg toast Chef : Binging with babish Ok guys so lets start by mowing our land to grow our wheat to make bread with then incubated a a egg to grow a chicken that lays a egg for the eggs thanks for watching
I think we as foodtube watchers often fancy ourselves to be master cooks in the making, ready to claim the glamor of fine dining for ourselves. But at the end of the day, we're never going to be that. And by skipping to that point, we deny ourselves the skills to just... cook weeknight meals. To eat home cooking that didn't require an entire day of planning. Because failing that, we're just gonna microwave a stouffers. Much better to cultivate skills that contribute to long-term sustainability in our cooking endeavors. Not every meal is going to taste like it was made in a five-star restaurant, but if we focus our energy in the right ways, it might just save us from eating taco bell three meals a day.
As a culinary school graduate, I always wondered why we didn't add some gelatin to make a stock more fortified, especially if we had only a short amount of time. I did it on my own- it worked really well. Harold McGee told us all we needed to know and I followed his chemistry and logic.
Culinary schools are filled with inherited traditions, and forward progress is slow. I still remember being told to "work" risotto vigorously while adding stock bit by bit. But Asians have been cooking perfect rice for hundreds of years by adding the right amount of liquid, stirring to a boil, then reducing to a covered simmer for a half hour. So I did exactly that -- all my stock in, boil, lid on, heat down -- and won best risotto dish cooked that day. It was also smugly satisfying to watch everyone else stir furiously for 20 mins while I did cleanup and got ahead on my other dishes.
@@robertlee5456 I mean the stated reason for stirring risotto is to have the grains of rice rub against each other in a steady fashion so that the end result is super creamy from the released starch. That's not something you will get by just putting in the correct amount of water and leaving it, that's a paella, which has a very different (and also great) texture.
@@Croyles If you don't watch your rice too much you will have way more than enough loose pieces of rice and starch in the pot. Depends on the kind of rice, with some you can get creamy rice without knocking it around at all.
Sponsorship Transition Report: Smooth transition; Didn't break the flow of the video, and made use of the sponsor's product later on in the video Overall Rating: 10/10
His videos are why I use misen in my kitchen. Best knives I've ever had, and I can't wait for my dutch oven. Or as the Brits would say, "Oi cahn't wayte t'git me oovin, Guv!"
@@Eric-yt7fp I’ve actually seen “Dutch ovens” called casserole pans here. As the British “casserole” is more akin to a stew. Thus, a lasagne is not a type of casserole in the UK. But Lancashire Hotpot is. (I’m pretty sure.)
hes just plain wrong in his logic of the joke though, making it seem like restaurants (and people with access to whole/half/quarter animals or primal cuts) are stupid for not using his method. Restaurants make it the traditional way to save money and put every part of the animal to use. They dont go out and buy a package of veal bones. they use bones and vegetables that would have been thrown away if they weren't used to make broth/stock. the cook time doesnt matter because people are always in the kitchen working on other stuff and it only takes a few minutes of active work. so no, buying 6 quarts of stock at 5-6$/quart and gelatin makes zero sense for restaurants and, even for some home cooks. would have been a better video if he acknowledged that. making a joke about how dumb the old method is while failing to realize why its that way just made him sound stupid.
@@Rainersherwood calm down, he is just showing the fact that one thing became tradition when the other one did not. "The mirror universe" just states what would happen if things have been the opposite way.
In the alternate universe where adam with a goatee was the central personality of this channel and adam without a goatee showed up for a few funny seconds in a video, I'm probably saying "it's been a while adam without a goatee, I missed you, long live the empire".
To qualify: I am a professional chef. I'm classically trained and so old I did an apprenticeship BEFORE culinary school. Simply put, this recipe is brilliant and REVOLUTIONARY. Period. I'm not too old, too "professional", or too set in my ways to say that Adam has a new subscriber and fan.
I think one thing that is missed about this stuff is that it didn't used to be considered a big deal to cook all day. That was just something *everyone* did--there was always someone at home or in the communal kitchen keeping the fire stoked all day, and often cooking all day. A LOT of Medieval recipes for instance call for cooking for 8+ hours, especially soups and stews.
These days no one is cooking because everyone is working though, so no one has time to make labor intensive recipes. Although as adam points out, there's lots of shortcuts you can use to make cooking easier and take less time as long as you don't care about doing what's traditional.
@@MrMonkeydude333 Oh, thanks man! And the almond cookies thing in the original comment is referencing the episode too? If so I’m losing in so much fun for not having watched it yet! Hahahah
Oh, MAN! I just finished up my first attempt and I can't wait to use it. Hell... I licked the pan afterward. I used Kitchen Basic unsalted chicken stock and Kikoman's regular soy sauce and probably cooked this down more than a demi-glace and the salt level is absolutely fine. So tasty! Thanks, Adam. No roasting, no messy straining or defatting. I love it.
A cool trick I have learned when browning tomato paste is to pour a little water/stock (some watery liquid) in the pan to help the paste thin out enough to spread. Then let it reduce, and this helps you get better surface area for more efficient browning. ;) You can repeat with more water/liquid to deglaze and go again, until you have cooked the paste to your liking.
@@TheWjzabat I think the (almost) instant part is just sprinkling some gelatin into your pan sauce as you reduce it. No need to even bother with the "quick" method using premade stock.
This is one of my favorite episodes. Thanks for lesson and entertainment. I've been really sad and lost lately but cooking is one thing that makes me happy. Any way just wanted to let you know that your not only helping us learn more about food but also cheering up a guy that is depressed. So thanks
It's insane how he's able to translate such a difficult expensive recipe into something you could make with stuff you probably already have in house. Man's a genius.
Was literally just watching the old demiglace video and thinking "I wish this was simpler so I could do it on our strained budget." So this is a life saver.
This is probably one of the most helpful culinary experiments I have seen on youtube. What a great idea--thank you for your work on this and for sharing the results! Excited to try it.
Fun fact, adam: for containers with offset spouts like those stock cartons, you want that opening facing upwards in its offset until there is about half left in the container, this reduces the "glug" factor causing all that splashing.
I made this a couple nights ago and I've gotta say, I'm pretty impressed. Plopping a cube or two in the pan and immediately having a savory sauce base feels like a cheat code. Thanks, Adam!
Adam! Take a paring knife and poke an air hole in your stock cartons! It pours way faster, with none of those "squeeze-em-out" glugs, and it prevents any splatter if you're using a smaller pot.
Hi Adam, with vegetarian guests visiting soon I tried this with vegetable stock thickened with just a little xanthan gum right at the end after reduction. While obviously not as meaty it was still pretty good over thick char grilled eggplant. I tried it again with mushroom broth and holy crap it's good on steak! You could also replace soy sauce with tamari to make it gluten free.
Interesting, Adam said in another comment that he tried it with xanthan gum and agar agar but it always came out with a very slimy texture. Wonder what you did differently that it came out good.
Why'd you have to go and make things so complicated? I see the way you're acting like you're somebody else. Gets me frustrated. Just admit that you love the videos I make, my dear cin
Hey Adam, I know you like to return to old recipes with updates. I accidentally bought a tube of Amore Brand sun dried tomato paste, instead of just their tomato paste. They were right beside one another and look almost identical. That said, it was a bit of an improvement. I did adjust for salt and dried onion, because salt and spices are added in the Sun dried stuff. They also add oil and tomatoes are more fibrous and have seeds, so I filtered and skimmed for fat/oil (not much oil, of course) at the end. The additional step of filtering wasn’t bad, and tasted a bit more like the real thing, in my opinion. Very good, either way. Thought I’d share my experience
Ya know, I was watching this video think, "Man, I really like this guy, his videos are useful, seems down to earth and puts out regular content"........then he put on the alternare universe, darkest time line goatee and now I'm thinking he's my favorite youtuber. So I go to find his Patreon and no shit, the guy says he sees no reason to create one and that his works on RU-vid should suffice him. I guess I have to go buy a pan or something to support the guy.
I swear at this point Adam knows just how memeable he has become and is just giving more fuel for all the YTP Adam Ragusea videos out there... Long live the empire.
After this video, I bought a bunch of bulk gelatin (same stuff as the packets, knox makes bulk container for food services), and add it in everything that makes sense for it, like beans, steak sauces, etc. It makes everything so much better.
In an alternate universe where this is the process that was used, I’m in a goatee telling you “this process of using lots of meat and letting it cook for hours and hours may not be as quick as the traditional method, I feel it delivers a better product”
Adam, been enjoying your channel for a while. There is a ton of people that do what you do. However, you are #1 in my book. Thanks for all you do. I hope you keep it up as your content is top notch! Straight to the point no BS and the short cuts are just genus. Thanks man
Hey! A tip for less splashy splashy when pouring your cartons, orient the spout at the top. This lets the liquid flow out and air flow in more evenly, which means less "glugging"! Thanks for listening to my ted talk!
If you're using the whole carton, poke a small hole in the opposite corner of the top with a paring knife (or similar pokey tool). It will pour smoothly with no glugging.
Theres another way. You can stab i little whole in the top of the carton and pour whichever way you want as it always comes out smooth. A little bar trick from when i worked at a bar.
Man. I love when Adam does any of the mirror universe comparisons, because his explanations are always on point. I'm surprised more people haven't already implemented his tips than just the fans who watch these videos.
Here I was thinking I was going to have to order demi-glace sauce online because I really want omurice. I'm so happy this channel makes these kinds of things simple.
Thank you for putting in the work to discover this recipe. The other version, while interesting to watch, was something I was never going to have the equipment to attempt. This, on the other hand, I might actually try.
That last bit with the watermelon comment: my mind is blown 🤯. No need to be a sugar purist for recipes when it’s already available on the shelf. No need to be a gelatin purist for recipes when it’s already available on the shelf.
I worked on the line at a classic french bistro for a year (hardest job I've ever had in my life), and for my staff meal would always make myself a hanger steak ("onglet" in french) cooked rare, or sometimes even blue, and then eat it with mashed potatoes and whatever veg I felt like, all covered in our painstakingly made demi-glace. One of my all-time favorite meals. Truly incredible. I have to try this, Adam. Very amazing scientific approach to making demi-glace, and it makes perfect sense. Thanks, man.
Your videos always provide useful information and techniques for a regular home cook. It obviously takes a lot of time and effort for research and experimentation. Really appreciate it.
You know it's honestly slightly upsetting how much for gets tossed making the "real" version of this stuff. Veal being the traditional ingredient on top of that. But the fact you took the time to find a much easier and less wasteful version is really cool and good of you well done on this one
I never pay attention to sponsorships, but the fact that the misen pan has removable silicone for use in the oven (and easier cleaning) really has me wanting one. And I love the gold color
2:40 lpt: flip the carton around so that the opening is on top to pour faster and eliminate splashing. also works with many motor oil bottles. long live the empire!
I’ll admit to being very skeptic about this method. So I did a one litre batch to try it out and got about 6 ice cube portions. Added a couple of cubes to a pan sauce with butter and thyme and it was amazing. Going to make a big batch for sure. Game changer!
I have been watching adam for like 6 months. MANY episodes now, and i have only just discovered his hilarious mirror universe!! HILARIOUS! Thank you for teaching us how to cook Adam! 👏👏👏
Quick tip for some of you who are considering this - I recommend changing pots at least once through the reduction process. After reducing this instant demi-glace down, I found that it had a slightly bitter (almost burnt) aftertaste. I think it might be due to residue left on the sides getting burned somewhat. The residue is more likely to stick and burn due to the stickiness of the gelatin, I suspect. Switching to a clean pot midway through the reduction process would probably help this, at the cost of having an extra pot to clean, of course.
