Cheater Chicken Demi-Glace - How to Make Demi-Glace without Veal Bones
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Date: 2019-07-25
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Comments and reviews: 9
MDKArtist
I am amazed at some of the comments of people very concerned about the solids, and can they be used again or something. Trust me if you made Demi properly, you would not wanna use those solids, didn't you hear the Chef? If you still taste chicken in the chicken you need to simmer it more. Again, if properly made and simmered for 12 - 14 hours, there is nothing you can do to make the solids useful, the flavor, nutrition, and collagen has been completely cook out, besides they served their purpose in making the Demi. And again, good Demi is worth the waste.
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I am amazed at some of the comments of people very concerned about the solids, and can they be used again or something. Trust me if you made Demi properly, you would not wanna use those solids, didn't you hear the Chef? If you still taste chicken in the chicken you need to simmer it more. Again, if properly made and simmered for 12 - 14 hours, there is nothing you can do to make the solids useful, the flavor, nutrition, and collagen has been completely cook out, besides they served their purpose in making the Demi. And again, good Demi is worth the waste.
reply
Thomas Gronek
thank you for another fantastic video. For projects like this, we use a ghetto crock-pot. It is a styrofoam cooler from one of the steak distribution companies. (frozen steaks. we put 3 or 4 layers of cloth towels on the bottom of the cooler, bring out pot to a boilish, put the lid on the pot, put the pot in the ghetto crockpot, then put the styrofoam lid on top of that. we let it sit on the floor (or table) over night. The next day it is still too hot to touch.
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thank you for another fantastic video. For projects like this, we use a ghetto crock-pot. It is a styrofoam cooler from one of the steak distribution companies. (frozen steaks. we put 3 or 4 layers of cloth towels on the bottom of the cooler, bring out pot to a boilish, put the lid on the pot, put the pot in the ghetto crockpot, then put the styrofoam lid on top of that. we let it sit on the floor (or table) over night. The next day it is still too hot to touch.
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werpires
This reminds me of the Russian dish KholodetsYou basically cook pork/beef for a long time, season the stock and add vegetables then fill it all into a container and cool it in the fridge It also turns into a, well, meat jelly. Many people think it's gross but I guess it's all a matter of what you grew up with: ) It'd be interesting to see you make the recipe Chef John Anyways, great video as always
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This reminds me of the Russian dish KholodetsYou basically cook pork/beef for a long time, season the stock and add vegetables then fill it all into a container and cool it in the fridge It also turns into a, well, meat jelly. Many people think it's gross but I guess it's all a matter of what you grew up with: ) It'd be interesting to see you make the recipe Chef John Anyways, great video as always
reply
Adam Dagna
Personally I am a non-purist when it comes to stock. Veggies have no business being in a stock until the last hour or so of cooking. Long cooked mire poix has a much higher chance of clouding your stock and starts to give off flavors that are not as ideal as shorter cooked mire poix. Just give them a separate roast before adding and you achieve the same effect, also your bones will roast faster.
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Personally I am a non-purist when it comes to stock. Veggies have no business being in a stock until the last hour or so of cooking. Long cooked mire poix has a much higher chance of clouding your stock and starts to give off flavors that are not as ideal as shorter cooked mire poix. Just give them a separate roast before adding and you achieve the same effect, also your bones will roast faster.
reply
Joseph Lau
Guys, use a pressure cooker or Instant Pot(like less than 100) for this. No skimming. No toggling of the heat. No loss of moisture during the cooking process, so your bones stay submerged, no need to add more water and way way waaaaaaaay faster. Like 50 mins to make the stock. Once you're done making the initial stock, simply skim and reduce I advise getting a pressure cooker at least 8 qt.
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Guys, use a pressure cooker or Instant Pot(like less than 100) for this. No skimming. No toggling of the heat. No loss of moisture during the cooking process, so your bones stay submerged, no need to add more water and way way waaaaaaaay faster. Like 50 mins to make the stock. Once you're done making the initial stock, simply skim and reduce I advise getting a pressure cooker at least 8 qt.
reply
crowleyswhitehorse
I made this with a bag of poultry parts (turkey necks, chicken wing tips, etc, beef soup bones and a couple pounds of very cheap, very fatty cuts of beef. Came out quite wonderful. It definitely has more of that chicken/turkey gravy flavor than true demi - but that's not a bad thing - just different. It totally nails that luxurious texture, incredible richness and beautiful shine.
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I made this with a bag of poultry parts (turkey necks, chicken wing tips, etc, beef soup bones and a couple pounds of very cheap, very fatty cuts of beef. Came out quite wonderful. It definitely has more of that chicken/turkey gravy flavor than true demi - but that's not a bad thing - just different. It totally nails that luxurious texture, incredible richness and beautiful shine.
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Tracy Dubois
This looks so good can't wait to save up some of my money to to buy ingredients I'm 11 and love to cook because of you. Well thats not quite true. I tried making dutch babies when I was nine and got pretty close to burning the house down. But thats not true either. So what is true? This going no where with me trying to be dramatic. As always enjoyyyyyyyy.
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This looks so good can't wait to save up some of my money to to buy ingredients I'm 11 and love to cook because of you. Well thats not quite true. I tried making dutch babies when I was nine and got pretty close to burning the house down. But thats not true either. So what is true? This going no where with me trying to be dramatic. As always enjoyyyyyyyy.
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AngeloLacrime
I basically get this same result just by slow cooking a whole chicken in my crock pot lol. I just cut up a whole onion and put my chicken on top of that. It cooks for 4 hours and voila, when the juices cool. you get the jelly-like substance you see here, plus you have delicious chicken to devour. I'd call that a win.
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I basically get this same result just by slow cooking a whole chicken in my crock pot lol. I just cut up a whole onion and put my chicken on top of that. It cooks for 4 hours and voila, when the juices cool. you get the jelly-like substance you see here, plus you have delicious chicken to devour. I'd call that a win.
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Natalee Hinshaw
I kinda did this (using the original videos) to make a massive amount of pork ramen broth that lasted forever. I used a traditional-ish recipe then reduced it into very firm jelly and cubed into portions and froze it. When we got ready to eat I just diluted/melted it with some water and added miso or soysauce: D
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I kinda did this (using the original videos) to make a massive amount of pork ramen broth that lasted forever. I used a traditional-ish recipe then reduced it into very firm jelly and cubed into portions and froze it. When we got ready to eat I just diluted/melted it with some water and added miso or soysauce: D
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