Michelin Secrets to Elevate your Demi-Glacé
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- čas přidán 22. 01. 2024
- We are making veal demi-glacé using seven techniques I learned working in Michelin starred restaurants and attending the Culinary Institute of America.
Recipe:go.parkerhallberg.com/demi-glace
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Tools used:
Big pot- amzn.to/3Xkk14R
Sauce pot- amzn.to/3HGS7dL
Scale: amzn.to/3MXW4gb
Mac Chef Knife amzn.to/3JZeu0y
Peeler- amzn.to/3Ud99YP
Kunz spoon:amzn.to/3u7dsKI
Sauce strainer amzn.to/3lgkkAy
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Get the recipe emailed: go.parkerhallberg.com/demi-glace
Chicken Demi video: czcams.com/video/xdMbNDp7HMM/video.html
That little trick flipping the rack, adding water, and returning to the oven to lift the fond is such a great tip. I've always put the tray on a couple burners with water and it always makes a mess. Thank you!
Glad you like it, my pleasure!
This might be the most technically sound recipe for a stock to extract all of the volatile flavors and maintain clarity that I have ever seen. This is a true gem of a video! Great book suggestion too. Sauces taught me so much as a home cook.
Thank you, I appreciate it! Easily top 5 of must have cookbooks!
Your videos are getting better and better! Great lighting, good shots, perfect sound, etc. No idea I had to add ice or cold water to stock. Thanks!!!
Thank you, have been working to improve them. My pleasure!
Excellent demonstration!
I love how you explain this technique . I used to make Demi Glacé very similar . Thank you chef for the information really informative 🔥🔥🔥🔥
Glad you like it!
Simply amazing technics here. I love the "clean" stock method of peeling the vegetables. I remember Bourdain calling out all of the stock crimes when chef's would through them in skins, peels and all. I still see it done in countless videos and it drives me nuts.
Thank you, Tony is a legend. Unfortunately, there is a lot of improper technique on the internet.
Great video - thank you!
Thank you
My suggestion as a home cook get free beef bones from most butchers the ones with connective tissue buy some chicken wings( cheap as chips) Bake at 250 until dark brown cook in two batches in an instant pot. Strain add 1/2 bottle of plonk and reduce by 4/5 cool then freeze
I'm loving the content man...very informative and easy to follow. Keep it up!
Thank you, glad you like it!
Awesome! I've been looking everywhere for a good breakdown of veal stock or demi-glacé, and you delivered. Thanks for the methods and explanations :)
Glad you liked it
amazing
Thank you
Next level tutorial
Thank you
So awesome! I was just thinking that I need to refine my stock game
Glad you like it! Working on a chicken stock video.
well done brother.
Appreciate it!
Man this is great.
Thank you
I pince the tomato paste prior to tossing the mirepoix in it.
LOVE your tutorials chef!
That's a great idea! Thank you, glad you love them!
Dude, I thought I was OCD about making demi glace but this is next level. Definitely stealing a ton of ideas from this. But I wont give up my instant pot overnight though. Might add the chicken feet and veggies to a pot in the morning on the stove. Interesting call on the celery root definitely going to give that a try.
Glad I was able to show you some new techniques. Definitely, if you have a way that works, keep it.
This was awesome! I've been fighting with myself every time I try to make stock/Demi and this had so much useful information! I just received the recipe via email - could I double the recipe (with the same cooking times) so that I could get some stock to save and more demi to save? or would that alter it in any way?
Yeah you can easily scale the recipe. It will just take a little longer to come up to a simmer. It will taste the same as a smaller batch.
Great video! where can I find that small black handled spatula?
Thank you, I appreciate that!
Heres the link:
amzn.to/4bcDAEr
Amazing video, thank you!
I don't know if you're familiar with food CZcamsr "Adam Ragusea" but he developed a recipe for "demi-glace" which is made from store-bought stock and gelatin ("almost" instant demi-glace is the name of the video).
I tried it and I couldn't believe how good it was! I would love for you to give it a try and tell me if you taste a big difference with homemade demi-glace from scratch.
Cheers from France!
Thank you! Yeah, he has some great videos. Maybe this weekend I will try it out. I have a couple of tweaks that I would do like adding in roasted vegetables, herbs and using sheet gelatin. I will let you know how it goes.
@@ParkerHallberg awesome thanks ! :) have a great one
@@mijydu18 Thanks, you too
Love your content, Parker. Do you think the borderlaise would suit a 72-hour sous vide short rib, or too rich?
No, it would go great. Demi-glacé is a base, so you will want to add other ingredients. I would make Marchand de vin- shallot, red wine, thyme, parsley stem peppercorn and finish with butter. Do it based on the flavor of the other components of the dish.
@@ParkerHallberg Thanks!
more please. us amateurs get so much more out of techniques than recipes.
Thanks Jeff, I appreciate that. Planning on turning this into a series. Next one will be chicken stock. Let me know if you have suggestions for any others.
@@ParkerHallberg great idea. might also be helpful to include where to source ingredients. for instance, veal bones not easy to find.
@@jeffbeane4975 I bought mine at a local meat market, Iowa Meat Farms in San Diego. The cost to ship the bones makes them very expensive. I asked my butcher and he gave me the recommendation. Best bet is to ask around. If you cant find any, Whole foods sells beef bones and chicken feet. Let me know how it goes.
Adding herbs, are we turning off heat, or cooking for 15 minutes? Or both? Add the herbs and “cook” by steeping for 15 minutes? Thanks!
Add the herbs, turn off heat and steep for 15.
I like to remove the nails of the chicken feet so I can blend them after baking to get the most out of them.
Nice, I have tried cutting them to release more gelatin, but didn’t notice a difference. How long do you cook it for?
What is the problem with "particles"? Ok they might make the jus slightly less clear, but apart from that, I don't see the problem.
Clarity is the only thing they affect.
@@ParkerHallberg Then, is it worth it putting so much effort into clearing the jus?
I personally don't think it is a lot of work, but I'm use to doing tedious tasks. It really depends on what you want. I would try one way and if it doesn't work for you, try the other way.
@@ParkerHallberg Thank you
timely, I was just researching Demi-Glacé, your method seems much shorter than others
Yeah, some people will cook it for 16 hours plus. If you count making the remouillage, the time is about the same, but you will have higher yield.
@@ParkerHallberg Im going off of the Frankies Sputino cookbook, their veil stock is about 4 hours, so combining that with yours im thinking a Demi is possible with 8 hours?
If you are not going to make a remi, 6-8 hours for the jus to make demi. You need that time to get enough gelatin into the jus or you won’t get the correct quantity. You could make a white stock from the remi and only cook that for 4 hours. If you are looking for quicker Demi, I have a video how to make one with chicken that takes 4 hours that taste similar, at least closer than beef. Hope that helps.
Dude, I think your content is useful but it's very hard to listen to you because of your "uptalk" that makes every sentence sound like it's ending in a question. Just some feedback.
Thanks for the feedback, I appreciate it!
Listening comprehension issue
Thanks Chef! Should really consider a career in politics