(Almost) instant demi-glace store-bought stock and gelatin
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Date: 2021-01-22
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Comments and reviews: 9
Leibniz
Quick question, why do I literally watch every single one of your videos on mondays and thursdays? I AM A 17 YEAR OLD WHO LITERALLY DOES NOT COOK LIKE WHY DO I LOVE YOUR VIDEOS IF I SEE ONE ON MY STARTPAGE I HAVE TO CLICK IT
sometimes I save a new vid for later when i'm comfortable in bed: )
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Quick question, why do I literally watch every single one of your videos on mondays and thursdays? I AM A 17 YEAR OLD WHO LITERALLY DOES NOT COOK LIKE WHY DO I LOVE YOUR VIDEOS IF I SEE ONE ON MY STARTPAGE I HAVE TO CLICK IT
sometimes I save a new vid for later when i'm comfortable in bed: )
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HarderBetter
I've been doing demi out of many different kinds of meat, but veal is really something else. There's a reason why all high-end restaurants use it. It's not just gelatin. Btw, you can also buy a prepackaged demi-glace, but it isn't cheap.
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I've been doing demi out of many different kinds of meat, but veal is really something else. There's a reason why all high-end restaurants use it. It's not just gelatin. Btw, you can also buy a prepackaged demi-glace, but it isn't cheap.
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Matthew
Reminds me of the quick chicken stock recipe from The Food Lab. Instead of simmering chicken parts for 4 hours to extract all the gelatin, you simmer for like 45 minutes to just extract the meat flavor. And then add packaged gelatin.
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Reminds me of the quick chicken stock recipe from The Food Lab. Instead of simmering chicken parts for 4 hours to extract all the gelatin, you simmer for like 45 minutes to just extract the meat flavor. And then add packaged gelatin.
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food
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.
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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.
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Homefoodskitchen
I think I have watched every video of yours and this is my favorite. So insightful and so much research that has been done for me. Did you come up with this? This is a brilliant invention that everyone should know!
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I think I have watched every video of yours and this is my favorite. So insightful and so much research that has been done for me. Did you come up with this? This is a brilliant invention that everyone should know!
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Frank
Thank you so much, my girlfriend has been asking me for months to try your demi-glace recipe but we live in a small apartment with grumpy neighbors so I was hesitant to stink up the place, at least we'll be able to try it!
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Thank you so much, my girlfriend has been asking me for months to try your demi-glace recipe but we live in a small apartment with grumpy neighbors so I was hesitant to stink up the place, at least we'll be able to try it!
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Ethan
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!
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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!
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food
Thanks Dude! I rarely make batches because of the long time. This is cool, will try this weekend.
Dissolve the gelatin in a cup or 2 of room temp water, don't add directly to hot broths/liquids. No lumps ever!
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Thanks Dude! I rarely make batches because of the long time. This is cool, will try this weekend.
Dissolve the gelatin in a cup or 2 of room temp water, don't add directly to hot broths/liquids. No lumps ever!
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Marponsa
id love to make this recipe but actual good quality low sodium stock where i live is rediculously expensive, to the point that i wouldnt be suprised if its more expensive than making a veal based demi-glace
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id love to make this recipe but actual good quality low sodium stock where i live is rediculously expensive, to the point that i wouldnt be suprised if its more expensive than making a veal based demi-glace
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