Chef, I made this over Friday night and Saturday afternoon. I live in the Southwestern part of the US (Arizona), so I know this French recipe was not designed for what I used it for, but I assure you, it was awesome. I made the recipe the way you instructed. After it was chilled, it looked amazing. I used it to make Tacos. I ground lean beef in my old fashion grinder and I saved the beef fat to use to brown the beef. I then added a little salt, cumin, chili power, and quite a bit of black pepper. I added some water and when it came to a boil, I added some demi glaze and let it simmer until the water was almost gone and the flavor of the ingredients remained. Chef, myself, father, girlfriend, son and his girlfriend ate these tacos, I fried my own shells and we all agreed they were all great tacos. so I hope you can appreciate that the demi glaze was the main flavor in this Mexican dish was awesome. Thank you again
ANNOTATIONS 0:00.100 Modern Restaurant Method 0:13.194 Demi-glace is the backbone of countless classic French sauces, and more than any other single ingredient, it makes the difference between professional and amateur results. Because true demi-glace is not sold in stores, and because of the skill and work involved in making it, most home cooks are unfamiliar with this magical gel. But it keeps a long time in the freezer, and once you experience the unctuous texture that it imbues in sauces and braises, you'll be hooked. 0:13.200 CLICK TO SUBSCRIBE 0:13.200 This is a departure from the classic. It is modern restaurant version, and I make no apologies for that because I would argue this is better than the original in terms of suiting modern tastes, as well as being less intimidating to make. 0:21.500 2.5kg (5 1/2 lbs) Veal and/or Beef Bones 300g (10 1/2 oz) Onions 300g (10 1/2 oz) Tomatoes 160g (5 1/2 oz) Celery 160g (5 1/2 oz) Carrots 2 T Parsley, fresh * 2-3 Garlic cloves (optional) 1 1/2 t Thyme, dried 1/2 to 3/4 t Black Peppercorns, whole 6 Cloves (the spice, not garlic) 1 t Coarse Salt 0:21.500 WHAT YOU WILL NEED 0:48.500 After you allow the roasted bones to cool for half an hour at room temperature, transfer them to a large stock pot. 2:25.947 Pouring it back and forth between bowls chilled on ice will bring the temperature of this down faster. Your goal is to get it to 30°C (86°F) in 30 minutes or less. 2:31.730 Then transfer it to a 4 liter pot for further cooling. 3:39.700 About 30 minutes after it comes to a simmer, skim the scum from the edges of the pot. If you want a very clear demi-glace, you can repeat the skimming several more times later, but I don't suggest doing so. It reduces the thickening power and the final sauce you make with this will not be any better.
@@ConstantinIV there's a Stack Overflow post titled "Is there a way to backup the annotations from a RU-vid video? ", and the first answer listed discusses how to access archived annotations
Thanks for the video! I use reduced beef and chicken stock for most things, but sometimes you really don't to introduce heavy meaty flavors. I generally use knorr (vegetable) stock cubes for everything else, but this looks like it's very easy to store in large quantities and have on hand at all times.
I made this with veal bones, alot of joints, last weekend. I now understand why regular beef bones do not make a true demi glaze. I have never been so impressed with a recipe ive ever made. Thanks again chef, you will never know the thanks use home cooks owe you! I will now try that pork dish again!
I just made a demi for the first time out of beef neck and marrow bones. It was amazing in my opinion, like plate-licking good. I couldn't find veal bones but I honestly couldn't imagine it getting much better, ill have to try it.
turtlepowersf i found mine at a grouchy butcher shop. He loves to tell my I am stupid lol but trust me, try finding veal bones and you will be impressed. BUT beef is great too.
shair00 Remember that butchers are not chefs. Although most chefs could do the work of a butcher (though not as quickly and efficiently), very few butchers know much about fine cuisine in my experience.
turtlepowersf did you get the same gelatinization at the end as in this video? I also can't find veal bones and wondered if the difference was more in taste or texture. I don't want to do a roux to thicken.
I wanted to give some advise to those that this will apply too. Here in AZ and in Cali as well, there are asian markets as big as the grocery stores. The butcher shop in the sells beef bones so the Vietnamese can make Pho. They are 3 times cheaper than in the grocery stores. It makes it alot cheaper to make this recipe and the beef stock as well. Hope this helps some people.....
shair00 In most countries they are available, but you have to ask your butcher ahead of time to order them. I have a shop here where I get them for about US $1 per kilo because the place is next door to me. If I need a lot, I go to another larger store when they are about 1/3 that price. You just have to ask around.
Just wanted to check in with you chef... I've been using your recipe for Demi for over a year now. I found a butcher here on Long Island NY that sells veal bones to me for about $2.30 a pound and I generally cook 10lbs at a time. (I know you will chuckle at that price) Last night I made seared Dry Sea scallops in a butter sauce, paired with seared Foie Gras in a port wine reduction made by taking a few ounces of Port, and reducing that by 1/2 and then adding a few ounces of Merlot and reducing that by 1/2 and then adding a generous amount of Demi-Glace and reducing again by 1/2. I'm still smiling this morning! Demi is such an important ingredient, so thanks again!
After making this the first time when you released this video I try to ALWAYS keep this ready in my freezer (in sealed ice cube bags). It can turn nearly any sauce used in any dish into something magical. It's so much easier than making demi-glace with sauce espagnol too.
Fantastic. I have a funky ice-cube tray with a really tight sealing lid, and each compartment has a silicone bottom for popping out the "cube". I am going to try to cool some of it down, and then freeze in that to see how that goes. Thanks, Chef!
DannoCrutch The ice cube storage thing is better for stock. When you make demi-glace like this, you can cut it into cubes, like you see here - and store it in any container. Cut whatever weight you want.
CookinginRussia Ah! So, are you basically implying that this is more manageable while frozen, i.e., I can safely cut bits away to get the amount I need? I'm going to Try the Hash this weekend. I love hashes, and I'm sure yours is pretty epic. (everything of your's that I've done has had such a wonderful depth of flavor. This is what I was missing on my tomato sauce. Sort of a foundation.) Also probably give your Fried rice a go.
DannoCrutch It will hold its shape as cubes without any ice cube tray, as you'll see when you have some to play with. The depth of flavor for the hash is madly better using this demi-glace, too. Let me know how it goes for you!
I noticed you no longer seem to have a Facebook account as that was the only way I could send you links to what I was able to produce with your recipes. Finally got around to making this and it didn't go as planned. We won't mention crockpot but I think the problem was actually that with everything being processed and no butcher to give you what you want, like those nasty bits they clean off. That was behind the result. Yet, patience really paid off and I got the product I expected and needed. After an infatuation a friend started with bouillon cubes, I quickly felt that you might as well forget it. But I think demi-glace can be cut into bouillon cube size and used to a much greater effect so this is appreciated very much. In my case, my month long project was working on Omurice and for the sauce they called for beef consume' which came up way short for the sauce. I got the feeling this was a poor Japanese translation and they actually meant demi-glace. When I used that the Umami really came forward. I also got the making of the exploding omelet for Omurice down, but that took a while as well. And a couple dozen eggs... Could have been worse.
Good to hear from you again. It has been a while! I'm just too busy to deal with Facebook right now, generally speaking. I have a 24 hour a day job getting this restaurant opened.
Chef, I had a bunch of mangos from my tree about to go bad so I had to slice them up to refrigerate for shakes later. So I had to make room in my freezer which meant taking out a bunch of dollar a pound chicken drumsticks a relative brought over for a Mothers day party and didn't get used. I've been dreading cooking it up, so I just boiled it in chicken stock from bullion cubes to make shredded chicken for some burritos. When it came time to take the chicken out to shread, I figured I would make a sort of chicken demi-glace after remembering this video having seen it a while back. Because of my disdain for the meat quality I didn't look up any recipe, I just threw the bones and fat back in the pot and cooked it on a low simmer for another hour. Then I left it to cool at room temperature, then refrigerated, then took the fat off, then reduced it, then cooled it with repeated switching out of room temperature water, then my current stage it in the fridge a gelatinous brick. I know not much went into making it and the ingredients arn't the highest quality but its a fair amount and I rather not throw it away, but after watching this video again, and hearing about this danger zone with regard to the cooling portion, I'm wondering if its save to eat?
Well I came here thinking demi-glace, but I then looked up chicken stock and in that video you mention about if more than two cups you risk bacterial growth, plus I had it uncovered as it cooled, so better throw it out. Any other info you may have, feel free. Also I was wondering can one keep all the onion, pepper, celery..... trimmings from each night of cooking and accumulate them in the freezer for a stock? Also why after reducing my stock it was more brick-like and in your chicken stock video it was more jelly-like?
If it is a huge pot, then put a lid on it and stick in your kitchen sink full of cold water. Run water in at the same rate it is draining out to keep the water in the sink cold. Once you get it down to room temperature, you can refrigerate it safely. If you are going to reduce it further soon, then you obviously don't need to go through this step first. Yes - you can keep trimmings of vegetables for stocks in the freezer - unless it is going to be a vegetable stock, in which case I don't recommend it if you want optimum results. The chicken stock video that I showed is a quick and easy version with scraps of whatever was on hand, for one thing. But also, chicken fat is naturally softer than beef fat, which contributes to the jelly-texture unless you have more bones in it than I was using. I'll be making another chicken stock video soon, and that one will be as solid as the demi-glace here is.
Since I didn't cool the stock immediately, should I throw it out, or I was just thinking is it worth the trouble of heating it with an amount of water I intend to evaporate, just to reduce it again just to kill any bacteria that may have grown, then cool it quickly while covered as I should have done, then refrigerate? If so how much time would be needed to kill the bacteria, ie how much water should I add, to then be evaporated?
John Lee I can't advise you safely without having seen what transpired myself personally. I can tell you that it is common practice to reboil stock to sterilize it, providing that it wasn't too contaminated. Based loosely on what I'm reading here, that's what probably is best. Bring it back to a simmer for an hour or so, then cover it and do the right thing for cooling it down. It should be fine.
Why you do cool before reducing and then skim, rather than reduce and skim and then cool to save a step? I've also seen some recipes where the aromatics are oven-roasted like the bones, and tomato paste is added (the bones or vegetables). Thoughts on differences in outcome?
Well, obviously that's not something an average homecook will do every week, and I noticed differences that only seem minor to my inexperienced eyes between the first stages of your demi glace and beef stock. So can I somehow make Brown Stock and Demi Glace simultaneously, before dividing the contents of my pot to treat them separately as needed afterwards?
I made the recipe. I'd been trying to reverse engineer it for two years. Its not a lot of work, but a long process. But the results! It's like being back in Paris. Except for the beautiful women walking by every five seconds.
Hi, I've watched a few videos about making sauces that definitely concur that rouxes are an old fashioned method. The other options were corn starch, simple reduction, and one I had never heard of, arrowroot. I was wondering if I could get your thoughts on those thickening methods. Thanks. Always enjoy watching your vids.
4290amp There are a great many other thickening agents than just those. The thing about arrowroot is that it doesn't play well with dairy. You wind up with unpleasant textures. The problem with corn starch is that it doesn't freeze well. There is also agar, kudzu powder, sahlab, and chemically engineered products like ClearJell. The bottom line is that a reduction without any thickening agent is usually the best choice. It packs the maximum flavor, it makes no difference whether it is acidic or not, it freezes perfectly, and it is the most "honest", for what that's worth. That's not to say that a simple flour roux doesn't have its place, especially when it is cooked to a darker stage (watch by video on the 12 Shades of Roux), but in the vast majority of instances, thickening agents are used by restaurants and food manufacturers to cut costs because reductions are expensive.
Hi. I forgot the freezing step on the initial 'brew'. Got the temp down to 30c, put the lid on and put it in the fridge. Should I be concerned? Thanks.
Chef, this will be fun to do, I only have one question. You added a little course salt to the bones before you roasted them. Why? BTW I highly recommend the classic burger recipe you posted awhile back. and YOU CANT TASTE THE LIVER!!!.I was shocked.
shair00 The salt helps draw out moisture and intensify the flavor. What you don't want to end up with is the taste of cooked blood. The salt is a guardian against that. PS - thank you, but really you should post comments to the burger recipe on that video.
will be using this, thanks a bunch! Can you incorporate other animal bones such as lamb/pork/chicken/venison? would there be anything wrong with doing that?
DMeistro3 No, but as I just wrote in another comment here, when only "demi-glace" is specified, the assumption is that it is veal. Veal has a special place in sauces because the flavor is mild, but the texture is rich. It doesn't change the nature of what you are adding it to. If you try using a lamb demi-glace in anything, you are introducing a pronounced lamb taste. That's not the case for veal.
Excellent stuff chef. How many millilitres of that demi would you use for a sauce for 2? For example a bordalais or something along those lines. And how long will the demi last in the freezer before deteriorating? thanks again. Love your videos
FerrisFlyer Thank you for your feedback. The answer to your question about how much to use is rather like, "How long is a string?" There is no fixed answer. Bordelaise is a sauce on its own that doesn't normally contain demi-glace. You may be thinking of a red wine and demi-glace reduction, but again there is no fixed answer because it depends on what volume of sauce you want to wind up with. You just have to get in the kitchen and start using it to get a feel for this. As for storage, it is good in the freezer for 6 months without any worries if you keep it closed. Any serious cook will have used it long before it goes bad, so don't worry about that.
CookinginRussia Thanks Chef. Point taken. I am just looking to freeze some in portions of two and was looking for a rough guideline for the amount to freeze! I have decided on about 200 mls per portion of 2. Keep up the good work chef.
FerrisFlyer Just to answer your question for everyone else who might be wondering. Of the final product, about a heaped tablespoon for a standard amount of sauce for 2.
CookinginRussia So is one tablespoon wrong for bordelaise or sauce chasseur for 2? It seems right, and would roughly be the amount I'd use. Likewise any quick pan sauce.
hey just wanted to say great videos! educational and inspiring that you do things the right, time-consuming way with love. btw do you happen to dub dr. yukio hattori on the old iron chef?
So how would you recommend using this? Just toss it into sauces and braises to kick it up a notch? Could you use it like a knorr gel cube? Also, I only have beef bones (I got a whole bunch for free because a friend of mine bought a whole butchered cow and doesn't want any of the bones.) What difference do the veal bones make in the end?
The Knorr gel cubes do not have any gelatinizing property. They are purely for flavor. This adds gloss, depth and and an unctuous texture to sauces. As for beef vs. veal, you will taste the beef - which is okay if you are going to use this with beef. But if you make it with veal, it can be used with any meat or fish (including seafood) because veal is very neutral in flavor.
The first time I made proper veal stock at home, I panicked because it was solid when I was done! I didn't realize that you *want* it to be gelatinous and it's that collagen that gives it its silky mouthfeel. But, holy hell, is making it an expensive PITA!
hi,you don`t deglaze with red wine,or add even little bit sherry at the end at all?? I just wonder if the acidity can break down the thickness in the end......thx
tomas novak Thank you for writing. Never put wine or vinegar in demi-glace. The idea of demi-glace is a neutral flavor that can be used with anything. That's why there is also virtually no salt. Flavorings like wine would be put in the sauce that you are going to add the demi-glace to.
Hey Chef, again thanks for such a detailed presentation. I do have a question. If I were to make this demi, and at the end I poured the liquid into ice cube trays to refrigerate into cubes, would you recommend using these cubes for a gravy, and if so how would you put the gravy together? Thanks.
Usually gravies are made directly from the pan drippings of roasted meats with flour and water. Demi-glace is generally used for classic sauces in which it would be added to a wine reduction, for example.
Hi. Regarding temperature - when I've got my pot at that level of simmer, or even less (bubbles-wise), my thermometer reads a fair bit higher, like 95-100, but it's a probe-type digital one (a cheap-ish Salter). I checked it against an old-school jam thermometer (mercury style, but with the red liquid) and it reads about 4-5 degrees lower. Is this the difference between surface temp (as read by an infrared), and 1 inch under surface temp, or just the tolerance of thermometers in general, and more to the point, should I be bothered? Obviously I'm being obsessive here (but that's kind of your fault :) (in a good way). Cheers. P.S: I've got a Thermapen on order, so interested to see what that reads, as they're supposed to be one of the best, accuracy-wise.
I'm going by the surface temperature using an infrared thermometer, which is lower than the temperature below the surface - but the surface temperature is what counts in this case, since nothing can escape from the middle of the solution without first getting to the surface, right? :) In practice, I just gauge it by looking at the amount of bubbles. I provided the temperature readings to try and make it fool proof for those who have less experience. Get an IR thermometer if you want to follow along with the temperatures I'm calling out in videos. Cheers!
CookinginRussia Hi. Thanks, yeah that was pretty much the answer I was expecting! I've got a beef demi on at the minute, and I've just notched it up a hair to get some slight bubble movement going on and I think it's fine. I think if you judge it by the bubbles, it's kind of better in a way, because it trains you to work without a thermometer.
Interesting that you did not include any caramelized or roasted tomato paste. Is there a reason you omit it? Also, I've usually seen demi-glace recipes that say to simmer for 12 to 18 hours. Is that excessive?
Chef, you mention the second reduction should be done at a very low simmer for several hours or until properly reduced. Several other chef's who make a similar version of demi-glace rapidly boil the second reduction instead of slow simmering it. Could you explain why reducing at a lower temperature is your preference here. Thank you.
poker slob That's because speed is more important than quality in most restaurants, so this mistake has been passed along in recent years. Go back a century and every chef knew better than to boil reductions. I have made an entire video explaining why, in fact. Here you go... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7OS44cPz6wA.html
CookinginRussia Thanks for the fast response and the link. That was a lesson in chemistry and I must admit my head feels like its going to explode trying to take in all that great information. In one respect though I'm still a little confused. To concentrate the flavor of our stock we must reduce it by heating it and releasing the water molecules into the air. By doing so we lose some flavor naturally as that released water vapor contains flavor from our stock. I understand the faster I boil something the more flavor is lost, but its for a shorter period of time. The end result is the same...we end up with " x" amount of reduced liquid in this case stock. My confusion lies there. Why should it matter if I slow simmer a liquid to remove the water slowly or I boil it rapidly to remove the water quickly? It was probably explained somewhere in your video, but I must admit I was never very good at chemistry.
poker slob You are making the false assumption that it is at the same rate. This is not the case. When you rapidly boil something, you are performing a "steam distillation" (the proper term in chemistry) which is completely different from a slow simmer.
CookinginRussia Oh, I get it. More flavor is lost in a fast boil as apposed to a slow simmer even though the end result is the same volume. Thanks for taking the time to explain it.
CookinginRussia Making stock this weekend, something got me thinking about this answer. The beef bones I got from the butcher were all shanks with lots of marrow (not ideal, I guess), so before long, there was an oil slick on top of my stock. But the interesting thing was that eventually, there was very little steam escaping from the surface, despite the surface temperature being around 80 C. I could completely close the lid and when I removed it, there would be little condensation. Presumably this is because the fat completely covered the aqueous phase, meaning it had nearly zero vapor pressure. And the temperature at the bottom wasn't high enough to cause bubbles, so not much water was escaping. The other interesting thing is that I was able to increase the flame until bubbling did occur, and the surface temperature went down, presumably due to evaporative cooling. So, my question is: is the completely contained aqueous phase desirable if it happens,* since all the water soluble substances can't escape? Or should the heat be increased so something more like a traditional simmer occurs? Have you encountered and considered this before? * I don't mean to suggest that one should dump a bunch of extra fat into their stock to achieve this.
Here in the states, the broth/stock has gone down hill, especially the beef. The last few years, I refuse to buy it, because they are cloudy and worst, no beefy flavor. I used to make beef stock. Would you think canning the stock or freezing demi glace would be better?
Freezing it is the norm. If you need a commercial stock in a hurry, try the Knorr gel pack (not the powder or cubes). It's often quite acceptable, especially for things like glazed vegetables.
0:30 Obviously you have been able to choose these bones - they look really big and meaty. Is that one bottom right full of marrow? Fat? Can't work it out. I'm just hoping I can get the same level of selection that you have here. Where do you think most of the flavour is coming from with bones? Is it marrow or the actual bone or what? Has always intrigued me.
Actually, no - I just ask for the amount by weight. If you are in Russia, go to Okay market for meaty bones, but if you need a LOT then got to Real (I've bought up to 40kg at a time there - but very little meat on those). Okay is pretty generous with meat and marrow, but you pay about double the price at Real (not that it is much, anyway - 40 rubles/kilo vs. 20 rubles/kilo at Real). At the current exchange rate and converting from kilos to pounds, that works out to 30 cents a pound vs. 15 cents a pound.
i know this video is old but i figure id bring up a question isn't this just a glace de viande not a demi glace because 1 you reduced it farther and 2. a demi is equal parts stock mixed with brown sauce( thickened brown stock) reduced by half you could in theory do a cleaner sauce by using more gelatin by doing more bones and/ or adding something like chicken feet or pigs ear and reducing.
No, it isn't the same at all. The ingredients and method is different. Glace de Viande is entirely different. Also, pig ears are never used in a French stock (or really any other stock) because the flavor is wrong and they make it greasy.
It seems you are right after checking a text book the glace de viande is a beef stock reduced down 8 to 16 times is volume, how ever if you check out this link archive.org/stream/cu31924000610117#page/n33/mode/2up you can see that the orignal recipe for brown stock used ham and pork rinds i thought i remember ears but i guess i was wrong.
+Union1 I have no such fear of pork stocks . Its a major component in Asian cooking but I am planning on playing around with it a bit in more American style dishes that need that , I hate the word umami but , umami kick that it certainly brings to the table .
Chef I recently found your channel and am truly overjoyed. I noticed in the comments you have a book? I cannot find this book - I see you have a Cocktail book but I am interested in a cooking book. Could you provide the name and best avenue to purchase. Thank you.
Thank you for writing. I normally respond to comments sooner than this, by the way. I actually have six books in all. Here is a link to Amazon which should bring up images and links to my other books for you, too... www.amazon.com/Cooking-Russia-Focus-Food-Chemistry/dp/1934939951/ref=sr_1_2?s=books&ie=UTF8&qid=1468846144&sr=1-2&keywords=cooking+in+russia+volume
Yes Sir! We ordered all three books! I am excited to receive them. I made your pizza sauce and it was AMAZING. I do not have a wood fire stove so I had to improvise. I got a piece of stainless steel and placed it on the top rack of oven. I was able to get very similar results as a wood fired stove, took about 4 minutes as opposed to 90 Seconds. The steel gets much hotter than a pizza stone and holds the heat well. The crust was near perfect and with your sauce off the charts. Great hack only cost $89! Thanks Again I can't wait to get my books! P.S. We had a marathon video binge on our appletv watching your videos and technique. Next Beef Stock! Peace Daniel
isaac vegas Demi-glace is made with veal (or at least beef). You can make a reduced stock out of anything, but you can't properly call it demi-glace. The process for chicken is quite different because the bones are smaller, among other factors. Concentrated pork stocks are very rarely used in cooking.
+CookinginRussia Chef, can you elaborate more on why you chose not to roast the veg here and just the bones? Just because many recipes do call for roasting both.
Nathan Piazza There are other differences from the classic method here, too. Roasted vegetables give it a darker "bottom of the sea" tone that isn't very fashionable these days (however it was a century ago).
No. Chicken bones are smaller and demi-glace refers to veal or beef. You can reduce chicken stock down, but the cooking times and other factors are different.
OK, so I got the bones. All veal, scraps of meat on them but not much, but big and full of marrow. Are these going to be ok, or do I need to 'beef' them up with beef bones?
It depends on what you want to make. Veal has a neutral flavor that is useful for many applications, but if you are going to make the French Onion Soup (for example), then beef would be the choice to make instead of veal.
CookinginRussia Nice one, thanks. Well, I like the idea of a neutral stock. I'll probably make a pure beef one too, so they're both in the cooking arsenal. Cheers.
Right, Thank you, so do you store yours in the fridge or in the freezer? And is the weight determined by the number of people or by the recipe? Could you also let me know how long you can store it for 1) chilled & 2)frozen? Thank you, I'm on a marathon video watch having just recently discovered your channel. Classical Cuisine has been overtaken sadly by the big chains that can get by with a Salamander and a deep fat fryer OR the small and modern where the chefs are too excited to show off their "Molecular Gastronomy" and the food becomes a science experiment. It's Nouvelle Cuisine meets the Chemistry Lab, small portion on a big plate covered in splashes of 'this foam' and 'that vegetable turned into caviare' I hate it.
Welcome! This can be kept in the refrigerator for 5-7 days, but if it turns liquid, then it is certainly spoiled (that's proof that bacteria have grown and broken down the gelatin structure). In the freezer it is good for 6 months, providing you have it in a sealed container, of course. The weight is determined entirely by the recipe, which indirectly determines how many people will be eating it, too. There are many applications for demi, and even when a recipe doesn't specifically call for it, adding some can usually improve any meat sauce, gravy or braising liquid. I sense that you aren't sure of how to apply this, and unfortunately I don't have a video that specifically address it. I may produce one in the near future, though. Unlike most people on RU-vid, I am here to answer questions 365 days a year. However, some questions are impossible to answer in a paragraph or two in text, which is why I published the cookbook series that you see mentioned at the end of most of my videos. There are diagrams and tables that accompany text that was carefully written to explain things in detail that are not mentioned in any video. Hope that helps!
Thank you. Yes it does. Oh, quick P.S. does it freeze solid or does the gelatin /collagen keep it somewhat bendy? Perhaps I should've said pliable? Lol
Do you prefer a stainless steel stock pot for demi glace over aluminum ? I hear aluminum is great for heating and cooling fast which can be useful but that it can impart an offputting flavor . Any truth to that ?
Aluminum cookware leaches aluminum ions into your food, which is a toxic metal to your system. The aluminum industry has done a spectacular job of keeping this fact out of the mainstream media. Under no circumstances use aluminum for anything that will be cooked for a long time, or above the boiling point of water, or exposed to anything acidic (tomatoes, citrus, vinegar, etc.)
Wow there goes a lot of local crawfish and crab boils in my area . Its pretty common to see 80qt and 100 qt aluminum stock pots here in Southern Louisiana .
If you only eat from aluminum pots on rare occasions, it won't be too bad. Just don't make it a daily habit, or you'll have neurological damage in a few years, as well as many other complications that will be difficult or impossible to reverse.
I think this is the recipe I've been looking for. The sad state of North American food is such that I live in a town of 90 thousand and there is no butcher shop. How much do I lose by using beef bones instead of veal?
+Chris Shaskin The difference is that veal is neutral in taste and beef isn't. You won't be able to use the product for anything but beef dishes if you use beef bones (or at least not without giving the end result a mixed flavor of beef and whatever other ingredient you are cooking). If you are only going to use this with beef anyway, then it's actually an advantage to use beef bones, because it will add more flavor. If you were going to use it with, say, a fish soup, veal bones will still taste like fish. Beef bones will taste like fish and beef.
Chris Shaskin No problem. By the way, I'm in Russia, but not Russian. The chefs of Russia have been foreigners for the last 300 years for reasons I explain in Volume 1 of my cookbook series.
I'm descended from Ukrainians, Greeks, and Crimean Tatars. I don't care if you're descended from a Fino-Ugaric mother who didn't want the kid. You have given me knowledge. That I can use.
+CookinginRussia Hello Chef. I have finally and for the first time made this and, frowm what I can tell, it turned out great. Thing is, I chose to because I figured this was a great "tool", so to speak, because of everything you said about it and that it's necessary in the lessons in french cooking, which I want to learn more about, but I forgot the recipes, on the youtube chanel, in which you use demi glace. I apologize, I know this may seem rude on my behalf, but could you share the names of some of the recipes I should search for so I could see the technical applications for the demi glace ?
No. Meat Glaze (Glace de Viande) is much more concentrated and is not neutral in flavor. From a purist's point of view, this is not demi-glace, as I explained. It is a modern restaurant version (for an extremely good restaurant, mind you - most restaurants now rely on powdered concentrates that are made with all sorts of artificial ingredients).
+furyp100 ...or you can just drop all the spices straight into the stock. You're already going to strain the big stuff out later...only thing that might pass through is the thyme, and that's not really going to hurt anything (if objectionable, just strain through a finer sieve).
I'm just reducing this, and a thin crispy translucent film develops that tends to stick to the side of the pot and turn into a hard crust. Is this something I skim off or do I stir it back into the stock? I started off with 20 lb of beef knuckle bones.
It didn't appear while simmering, or only in very small amounts that were very difficult to skim. I did skim it just to be on the safe side. I must have skimmed that film off about 20 to 30 times during reduction. That normal? I was simmering at a very low boil, btw. What is that stuff, gelatin, or some impurity?
Unfortunately I can't tell you at this point. There is information in there, and in the past I would have combed through it to find volume and page number, but I simply don't have time right now for the same reason I'm not producing new videos at the moment. My apologies.
+coconut eater (coconut eater) Generally speaking, no. However, if your slow cooker is huge and has a variable temperature control (not fixed temperatures) then you can get some sort of result, but it won't be the same. A slow cooker heats from the side, but a pot on the stove heats from the bottom, and the top of the liquid is cooler than the bottom, creating circulation by convection for one thing.
I think demi glace should be in every aspiring chef's freezer....1 cube and boom, everything changes... One problem is that all toxins in animals accumulate in bones and fat, so one must surely buy organic ones...
That depends largely on where you are at and how well enforced the "organic" labelling is. In the U.S., the laws are very loose and poorly monitored. It is up to buyers to provide their own checking, as Whole Foods used to do -- but from what I have heard, that practice largely ended many years ago. If you have the luxury of getting your beef directly from producers where you can see the cattle, then you can be relatively sure of what you are getting, but even then there are cases of trickery where they have some nicely kept animals for show and are selling meat from other sources that's very different. The only real way to know is if you have a personal connection to the source.
Not if you are planning on using this with beef. Veal has a neutral flavor, so you can use the stock from it with anything, including fish. If you make it with beef, then you can only use this with veal and beef dishes.
Excellent I currently only use pre-made demi-glace made by Savory Choice in packets at $4.00 a packet with steak mostly tenderloin because of the veal bone issue and a recommendation from Chef Jason Hill here on RU-vid which got me started, but I really like how it tastes. I also use it as an ingredient in a few other sauces. I really do like the Savory Choice packets I'm afraid that if I make my own I will be jaded and expect the homemade to taste like the SC packet.
vanscoyoc That's defeatist and no way could it be accurate. You, yourself, a man and home cook can give way more love and attention to one batch of demi glace than "Savory Choice" or any other factory-made and mass producted product could ever be given. Anything you make at home following this recipe will be infinitely better to you than anything out of a "packet." Good day, sir.
There is nothing on a shelf at a super market in a "packet" that is better than a batch of demi glace I can make myself. Same goes for you if have basic cooking skills. Take care
Xaiyadeth Senenoi No - chicken stock is different. It will turn to a gel like you see here overnight if you made it properly (actually in a few hours, but overnight is easiest).
CookinginRussia Thanks, forgot I turned off replies. Will be doing the beef cheeks with the demi. Tomato powder is on the agenda for overnight. 200 or 250F? I have been making a lot of your food, all of which is quite amazing. The curry salmon has become my wife's new favorite dish. I have now perfected the Chicken Korma after the third try. The knowledge and experience gained from your book and channel has taken my home cooking to a whole new level.
Grace Gems Video Treasures Thank you. The temperature for drying is 80°C (175°F) with fan assist on. Definitely don't go higher than that or you will have a nasty burned product. I'm looking forward to see the reaction of people to the second volume of the cookbook, because it contains a wealth of information that isn't readily available anywhere else.
Не пойму почему нет комментов на русском? Вас тут вообще никто не смотрит? Много читал про приготовление демигляс, но все это казалось какой-то магией. У вас смотрится как вполне решаемая задача. Как нибудь решусь. А то его даже в порошке для соуса нигде не достать. Даже в Метро не нашел. Не понимаю откуда его берут в среднего уровня заведениях.
Александр Ряховский Мой русский не очень хорошо. Эти видео на английском языке, так что большинство россиян не могут хорошо понимать их. Вот почему есть не больше российских комментарии.
CookinginRussia Oh, I thought that you are russian. It's quite unusual to see blog cookingrussia from a foreigner about especially french cooking ). I guess where did chefs from the middle-level restaurants took demi-glase? I'm affraid that they didn't make it by themselves. I could not find even the powder demi-glace in Metro C&C here in St. Petersburg.
Александр Ряховский It's there. The Knorr product in the big red bucket. Not small amounts, though. I think it is a kilogram - but the powder is not what any serious cook would call demi-glace.
