Homemade Demi-Glace
video description
Date: 2019-12-14
Related videos
Comments and reviews: 9
Philip Szafran
Demi glace is not really made from veal, it can be but demi glace is just the name of the thickness of the sauce. What you are refering to is called jus or gravy in english(not sure if there is a accutal difference btw jus and gravy. Just use alain ducase recipe for a great jus, it is still some work but the result will be even better. All you have to do is brown the meat of your choice( can be any meat, you should use it depending on your main ingredient for example for chicken breast obviously chicken jus/gravy. Once it is browned put in onions, garlic, thyme, pepecorn and tons of butters and bring it to a foaming state to color your ingridients more. Once you reached the perfect color strain the fat and deglace your pot with chicken stock 3 times(deglace means to put in a bit of liquid on high heat to scrab off the (in this case)meat taste from the bottom of your pot) once without meat twice with the meat and the rest. After that cover it with chicken stock and simmer it for 30 minits. Once you finished that remove tthe meat onions and etc from your liquid and reduce the liquid to the right consitency, which would be a demi glace.
reply
Demi glace is not really made from veal, it can be but demi glace is just the name of the thickness of the sauce. What you are refering to is called jus or gravy in english(not sure if there is a accutal difference btw jus and gravy. Just use alain ducase recipe for a great jus, it is still some work but the result will be even better. All you have to do is brown the meat of your choice( can be any meat, you should use it depending on your main ingredient for example for chicken breast obviously chicken jus/gravy. Once it is browned put in onions, garlic, thyme, pepecorn and tons of butters and bring it to a foaming state to color your ingridients more. Once you reached the perfect color strain the fat and deglace your pot with chicken stock 3 times(deglace means to put in a bit of liquid on high heat to scrab off the (in this case)meat taste from the bottom of your pot) once without meat twice with the meat and the rest. After that cover it with chicken stock and simmer it for 30 minits. Once you finished that remove tthe meat onions and etc from your liquid and reduce the liquid to the right consitency, which would be a demi glace.
reply
rb 28
this seems so much more. expensive and wasteful than your other recipes. am i getting this right? thats like 100 of beef and chicken that was essentially just thrown away just to make like a few cups of (albeit probably really good) sauce. not to mention how much cooking time and process has to go on to make it. i mean you had to cook both outside and inside. idk maybe im missing something. i just got whiplash from following your pot roast recipe because of how much bang for my buck that provided but this seems like on the exact opposite end of the spectrum. i dont mean for this to come off rude or anything either, just confused since you would think a recipe like this would be more akin to what youd see on ChefSteps or something
reply
this seems so much more. expensive and wasteful than your other recipes. am i getting this right? thats like 100 of beef and chicken that was essentially just thrown away just to make like a few cups of (albeit probably really good) sauce. not to mention how much cooking time and process has to go on to make it. i mean you had to cook both outside and inside. idk maybe im missing something. i just got whiplash from following your pot roast recipe because of how much bang for my buck that provided but this seems like on the exact opposite end of the spectrum. i dont mean for this to come off rude or anything either, just confused since you would think a recipe like this would be more akin to what youd see on ChefSteps or something
reply
S E
What are you doing son? I make 5 gallons of beef stock every other day and at least a gallon of demi each week. My kitchens have NEVER smelled like dead bodies. Your problem is other than too much red onion you didn't use any herbs or veg. Cut the red onion and Roast some sweet onion mushrooms celery carrots tomatoes turnip and parsnip. Add bay leaf thyme sage rosemarie peppercorn and sea salt. You will obtain a much more complex stock and demi glaze and I guarantee no dead body odor.
reply
What are you doing son? I make 5 gallons of beef stock every other day and at least a gallon of demi each week. My kitchens have NEVER smelled like dead bodies. Your problem is other than too much red onion you didn't use any herbs or veg. Cut the red onion and Roast some sweet onion mushrooms celery carrots tomatoes turnip and parsnip. Add bay leaf thyme sage rosemarie peppercorn and sea salt. You will obtain a much more complex stock and demi glaze and I guarantee no dead body odor.
reply
YokoKurama1225
im intrigued. the only time i tasted this sauce was in japan, where i ate that very good omurice with the very happy chef where he cuts the omellete with a knife and it splits open. he does his sauce during the time he makes the beef tongue stew at his restaurant so i wonder how close this would taste. dont have backyard to do it though sooo goodluck to my house.
reply
im intrigued. the only time i tasted this sauce was in japan, where i ate that very good omurice with the very happy chef where he cuts the omellete with a knife and it splits open. he does his sauce during the time he makes the beef tongue stew at his restaurant so i wonder how close this would taste. dont have backyard to do it though sooo goodluck to my house.
reply
regeman100
if you have solids like that make some sausage rolls (im not sure if this is how you say) basically its minced meat and vegetables left from making soups and sauces with some egg, bread crumbs and spices and put inside puff pastry, great as side to soups or just as snack. they may not be the tasties stuff out there but you dont waste food this way
reply
if you have solids like that make some sausage rolls (im not sure if this is how you say) basically its minced meat and vegetables left from making soups and sauces with some egg, bread crumbs and spices and put inside puff pastry, great as side to soups or just as snack. they may not be the tasties stuff out there but you dont waste food this way
reply
Morris Khutsishvili
I was about to like the video when I heard Squarespace transition. Saying it gives you the same result as paying someone thousands of dollars because, in the end, both are websites, would be comparable to saying instant ramen and a meal at an expensive restaurant are the same because both are food.
reply
I was about to like the video when I heard Squarespace transition. Saying it gives you the same result as paying someone thousands of dollars because, in the end, both are websites, would be comparable to saying instant ramen and a meal at an expensive restaurant are the same because both are food.
reply
ourobouros
I wasn't prepared for a pastiche of The Book of Revelation AND Romeo and Juliet in a 10-minute video about demi-glace, but I love it. It's such a nice reprieve from recycling the same tired old memes on 'Foodietube'. Plus, it seems appropriate, as you pay homage to Chef John.
reply
I wasn't prepared for a pastiche of The Book of Revelation AND Romeo and Juliet in a 10-minute video about demi-glace, but I love it. It's such a nice reprieve from recycling the same tired old memes on 'Foodietube'. Plus, it seems appropriate, as you pay homage to Chef John.
reply
Pratik Pramanik
I do this even quicker with chicken wings in the instant pot, brown on the saute mode, then slow pressure cook. Unplug and release the smell outside. Save the liquid gold, then take the chicken wings, coat them in sugary sauce and broil the bejeezsus out of it.
reply
I do this even quicker with chicken wings in the instant pot, brown on the saute mode, then slow pressure cook. Unplug and release the smell outside. Save the liquid gold, then take the chicken wings, coat them in sugary sauce and broil the bejeezsus out of it.
reply
Muhammad Rafi Ghifari
Me trying to cook thisMom: why exactly are you putting our biggest pan in the backyard? Me: uhhh. I-Mom: where's our convection stove? Me: .Mom: .Why suddenly it smells like corpses in here? Me: no.
reply
Me trying to cook thisMom: why exactly are you putting our biggest pan in the backyard? Me: uhhh. I-Mom: where's our convection stove? Me: .Mom: .Why suddenly it smells like corpses in here? Me: no.
reply
Add a review, comment
Other channel videos
