Do you use the solid fat or chuck it? I think it smells a bit rancid. Cool video, just made a demi glace for my 4 year old. He's spoiled and like it with German spätzle
Can't use it for very long or for much applications because it has all the impurities and vegetable stuff that can quickly go rancid. Perhaps for some roasting, grilling at best.
if it takes stock to make your stock is it a 2 stage process, or are you using the last batch every time like some kind of perpetual sourdough starter stock?
demi glace sauce always uses stock twice. the whole idea is to reduce one stock til its intense as fuck and then add fresh stock and reduce it again so the flavour becomes crazy. restaurant cooking is not for everyday eating lol
Holy fucking shit, I completely forgot Saucier is a job, that explains so much of why they are so bloody hard to memorize! I could be a Michelin Sauce Boy by now!
@@claremontcowboy7409that's not a basic sauce at all. Where do you get your cooking knowledge from? A basic sauce takes an hour or less with far fewer steps.
@@stevelaw3886to be fair he does describe it as 'a process' in this video so it's fairly clear he isn't saying it's simple. The series is 'Sauces like a chef' after all.
@@michaelfoley906 lol, I know... I've been sitting here smiling waiting for the first pushback 😉 I was also pondering this - it is indeed sauces like a chef, but weirdly, for once I thought it would actually be fairly straightforward recipe, and instead developed into his most convoluted! 😂
@@michaelfoley906 joking aside - 'process' is also a good word here. A lot of catering involves steps, that can branch out from a root/trunk into a multitude of different things, diverging only at a certain step along the process.
@@stevelaw3886But the whole point of the series is “like a chef”!! If you want simple you can go and watch Brooklyn Beckham cook a rubbish pasta. I wouldn’t necessarily follow every step of a complex, expensive recipe like this, but I would follow elements and adapt them to home.
Stocks & glace are like gold in a kitchen. They can also help fight food waste. I store up bones, meat & some veg skins in the freezer until I have enough to make meat &/or veg stocks. I'll maybe spend a Sunday afternoon pottering in the kitchen making the stocks. It saves money buying stock in, cuts down on food waste & it does give a nice sense of achievement. Though I say I spend an afternoon doing it it doesn't mean you're chained to a stove. Most of the time the only thing minding the pots is a timer. So like Fallow say, not for everyone. But I love to cook & was brought up not to waste food - turn it into liquid gold instead.
Dude/sses: I made the best straight vegetable stock ever, by simply saving all the off-cut bits of trim from everything Veg (brocc stems, onion and carrot tops, cauliflower cores, courgette ends, kale stems, and more) that I cooked over a month. Salt, an undetectable tsp of vinegar, boil, strain, reduce. So delicious, and huge depths of flavour. I’ve been struggling to reproduce it ever since.
Ive been a line cook for 4 years, been trying to improve myself with more knowledge and techniques with the hopes of getting into a Michelin Star kitchen. You guy's videos have been so incredibly helpful and informative, thank you for putting this level of effort into them ❤️
this is probably a tasty sauce but id first just learn the classic espangole sauce. ive been a chef in high end resort towns for 20+ years and the espangole is what most places use and call demi glace. also grab yourself a copy of the food lovers companion. good luck
If taking it to the stock stage rather than a glace that couple of hours of work (I set a timer to do the pot watching & do other stuff for most of it) you can have a big container of stock for all manner of gravy, sauces, stews & soups. I only make stocks every couple of months so for me its time well spent.
This demi has 150 extra unnecessary ingredients and steps. Just beef bones and mirepoix is enough no need the whole animal kingdom. And certainly there is no need for any stock when you are making stock(beef stock to make demi???? YOU ARE MAKING A STOCK!!!) or star anise and shit for that matter. Where are the Bay leaves, where is the rosemary and thyme after you reduce your wine and before adding the demi. I've been classically trained so i don't get this at all. Parsley and lemon juice and tarragon and star anise ???? What on earth chef.
A funny thing is you use mushrooms. When o learned to be a chef we used onion, carrot and selleri. Forca jus or any other saucestarter. I understand the mushrooms for the umami but you should have enought of that from the bones.
If you refuse to humble yourself before Jesus Christ and call upon his name and ask him to save you with contrition, you will be cast into the lake of fire with no rest, day or night. And as it is appointed unto men once to die, but after this the judgment: (Heb 9:27) The Lord is not slack concerning his promise, as some men count slackness; but is longsuffering to us-ward, not willing that any should perish, but that all should come to repentance. (2 Peter 3:9) And whosoever was not found written in the book of life was cast into the lake of fire. (Revelation 20:15)
Yuck. I hate the taste when wine is added. Nasty tasting. I use things that taste delicious. It's disgusting to put booze in the food. Here comes the committee 🛸 🖖 👽 🤓 😎 🥸
What a colloasal waste of time and ingredients. The final stage has so little carried into it from the first stage. It's basically wine with some herbs and a hint of flavouring. Sorry guys not worth it
I don’t think anyone will do this at home, so may I suggest you set up a business to do this on an industrial scale and then sell this amazing sauce. You can count ME in to buy!
Why do you add fat only to take it out? Just curious. It seems like the you didn’t need a substitute for oil and there was probably some fat in the meat that was added.
I have experience up to running a starter section. Total 120 covers plus function covers up to 200. Looking for some work. CV me at Queens hotel leeds (care of city catering)
Anything made with demi glacé (traditionally made) will be. All that flavour condensing down and developing over all that cooking, reducing and resting time creates the MOST intense flavours.
