Homemade Demi-Glace
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- čas přidán 12. 12. 2019
- To call this classic sauce base "kitchen gold" would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel: • "Cheater" Chicken Demi...
Here's my Christmas dinner recipe that uses this stuff: • Roast tenderloin with ...
***RECIPE***
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned - about another 45 minutes.
Dump all the food and any juices into a large stock pot - at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified - overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour - that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people. - Jak na to + styl
Q: This seems like a lot of work. Can I just buy this somewhere?
A: You'd think so, but I've never found one that tasted remotely like real demi-glace. Let me know if you do.
Q: Could you simulate this stuff through some combination of gelatin, bouillon, mushrooms, soy sauce and some such?
A: I am intrigued, and will be giving this a shot.
Q: Could you do this faster with a pressure cooker / instapot?
A: I suppose, but I'm not into pressure cookers. More trouble than they're worth, IMHO. The time issue here isn't an impediment for me, since it's totally unattended time.
Q: Could you make this with chicken feet, instead of wings?
A: I would imagine so, might even be better, and would probably be cheaper. Chicken feet are generally not available in mainstream U.S. grocery stores (EDIT: apparently they have them at Walmart, see below), but you can often find them in Latin or Asian groceries here.
Q: How is it possible that the smells and fat could be so gross, and yet the liquid would taste good?
A: Lots of volatile compounds leave food during cooking, and fat traps aromas. That's why if you put some cookies in a box with something strong-smelling like mint, all the cookies will taste minty. The butter traps the smell.
Q: Did you steal this idea from Babish?
A: No. As I said, I stole it from Chef John. It was news to me that Babish did a demi-glace recipe recently. I've had this on the books for a while. This demi-glace is a crucial ingredient in the Christmas dinner I usually make, which I have scheduled for next Thursday. It really shouldn't be surprising that recipe youtubers would often be making the same stuff, independent of each other. Nothing new under the sun.
Q: Why did you post this a day late?
A: Factors entirely outside my control. Sorry!
Why did I just see a Babish video about Demi-Glace the other day? I know you plan these in advance, is this a coincidence or is Baader-Meinhof a supernatural phenomenon?
@@juneguts Dude.
Really chicken feet aren’t common in your American supermarket?!?? I’ve never seen one without it, in very Anglo Saxon areas. Though I hear outside the East your supermarkets are much smaller. I’ve always used them for chicken stock since there isn’t much meat you’re wasting anyway.
@@Matthew-su3is 1) Georgia is on the Atlantic ocean. It doesn't get any further east; 2) Where in a normal supermarket do you see chicken feet? Frozen somewhere?
When are you going to do your Yorkshire pudding recipe?
The amount of respect all these "foodtubers" have for Chef John is incredibly sweet.
It's just a gimmick. There is no real respect.
@@Miquelalalaa no
@@Miquelalalaa wrong
Because as they say on the internet: Chef john is the sweetest of goobers that make up all the CZcamsrs.
GreyFolk away
I like how every food youtuber I like that isn't chef john has mad respect for chef john
You're welcome to respect Chef John, or any other CZcams chef on that matter. After all, you are the rester of your soul's respecter.
@@ContentConfessional with just a dash of cayenne
yep, there was one video where binging with babish give a shoutout to chef john.
Comment stolen but ok
exactly!
Blanching the beef bones or oxtail prior to roasting them greatly reduces that terrible carcass smell. Also adding the aromatics while simmering the bones adds a lot of pleasant flavors and scents. I add things like I would in any other stock. Onion and skin, unpeeled carrots, celery with lots of leaves, parsley stems, dried porcinis, thyme, bay leaf, whole allspice, peppercorns maybe even a juniper berry or two.
Yeah, anything you're going to put this in is probably going to benefit from those, so why not? And for those of us in the cold north where cooking outside is only really an option for two or three months of the year, being able to reduce that smell for indoor cooking would be a lifesaver. Thanks!
@Richard Cranium and you can just turn off the heat when you are done without bothering with the ice cubes
@@1queijocasdisagree. You can either use the ice cubes or find an alternative way to cool it down. Such as the ice bath, or just pouring into separate smaller containers. That's a lot of liquid and it won't cool down quick enough to be "safe". You can risk it, but it's really recommended to do something to cool it down rapidly (below 41° F within 2 hours)
I add a bouquet Garni of fresh herbs, all the veg you mentioned, whole peppercorns, but never tried the allspice. I’m afraid it would limit my options , like if I wanted it for French onion soup. And juniper berries? What are those like?
@@jeanniebrooks Both allspice and juniper berry offer a very subtle, fresh herbal note. I don't think it would conflict as it only enhances the other herbal notes.
For some reason I’m obsessed with this video I just come back to it every once in a while the cooking process is so calming and satisfying
Real OG Legates remember when Chef John showed up in the comments of one of Adam's earliest videos.
og legate gang
josepharte wasn’t it in the “vinegar leg is on the right” vid
josepharte I remember seeing that, but don't remember exactly which video it was. Also, I noticed that Adam hearted this comment, Congratulations!
“Hey, cayenne is my thing!” Haha
True
"Why I Season my Ice, not my Sauce"
Lol
Dead meme. Stop.
Amateur!
I season my ice tray first
Koana not really, even Adam finds these memes funny
Koana Adam himself finds them hilarious so it’s obvi not my guy
I used to compulsively binge-watch Chef John's videos a while back, and I still have a bunch of bookmarks for things I was meaning to make. I love that you added his little sing-song "enjoy" at the end. 😊
"it's gonna be fine!"
Famous last words
“Honey? Why does our backyard smell like a graveyard?”
“Oh, Adam’s cooking demiglace again”
Time to Whale
Wife: Wait, how do you know what a graveyard smells like.
The problem I see with leaving it outside is that I can see wildlife attempting to eat it. There are a ton of squirrels and other wildlife where I live so that could be a problem. And uh these are pretty clever squirrels
@@sirrivet9557 You mean extra protein for the pot?
Muhammad Farhan Brohan 💀
@@sirrivet9557 Uh they would stay away from the smell.
"It smells like dead bodies"
"Meatiest sauce known to man"
....
🤨
*HhmmMMmmMmM*
Yea... that bit had me thinking "Wot?"
@@F.R.E.D.D2986 what you’ve never had primate meat?
Mmmmm.
I've made a few recipes of Chef John's and they're always incredible. I also love how he troubleshoots as he goes--it's helpful in learning recipes and how to fix them. Thanks Adam, I might try this next weekend.
“What always strikes me with this is just how much it tastes like soy sauce actually.” Well that certainly foreshadows a more recent video
@ZOAD TAUFIQUR Almost instant demi glace
Proof again that Asian cuisine is superior to French 🤣🤣🤣
im now curious which video this is
is it this one? czcams.com/video/V4WLUMS7Ung/video.html
@@JishinimaTidehoshiAsia also does basically this exact same process for things like pho. If it tasted the same, Vietnamese chefs wouldn’t be spending so much time on pho, which they do, and rightfully so. I wouldn’t say that one is superior to the other. European and Asian cooking both excel at different things and have incredible things to learn from.
"umami-y"
Adam Ragusea, 2019
t-shirt?
@@aragusea Sounds like an idea to me
@@aragusea yes please!
haah
Umamish
When he said "it's like buying a hard drive or a memory card", I was expecting a transition to an ad for some cloud storage service
Also don't always go for the highest capacity ones, they can be less reliable than slightly smaller ones, especially if they have just come out.
Respect to you and Chef John! One of my favourite channels on youtube.
I watch chef John constantly, and I really like your channel. You saying this means a lot to me
Everyone says "Thank you, Chef John!"
Hope one day you two can make video together.
They are on opposite ends of the country. I heard that Chef John doesn't like to fly.
So it looks like Adam has to go to California. Pack your bags Adam!
Thank you, Chef John!
Thank you, Chef John!
Thank you, Chef John!
I love how him and Babish makes shout outs to chef Johns.
i think weissman has as well
Literally everyone does. I'll be watching a makeup tutorial, and at some point she'll say: "and add a little cayenne for Chef John."
…
…
…
I don't actually watch makeup tutorials, by the way.
It's crazy how long Chef John's been doing this, when he stared out "food blogging" wasn't really a thing yet. I think he got started online around 2007/2008 if i remember right, which means he's been here for about as long as CZcams's been around.
@@strider_hiryu850 well to be fair, Chef John is to cooking youtube as michelle phan is to beauty youtube lol
I remember Chef John from back in the day
But i have never heard of this michelle phan...... cant hardly be that hot if *I* haven't ever heard her...... just saying
Love chef John. He's the reason I got my mortar and pestle. Very glad I did too.
I keep rewatching this video. Not because I want to try it out myself any time soon but because it is oddly satisfying to watch
I'm more used to Adam's oven's noise than my own oven's
Cynrui honestly… same
I sont even have an oven noise
I have his type of oven and I love it so much.
Cynrui he didn‘t even use it in the vid
@@bered4894 2:04 explain that
"He was here before any of us, and he will be here long after we've all had to get real jobs again."
This vid is starting off with gold lmaoo
I've made some many of chef Johns recipes and have loved them all! I just found you a couple days ago and love you just as much. Will be making some of yours too!
The praise you give to chef john is pretty spot on. None of his recipes have led me astray so far
"That's what Chef John uses"
You have no idea how many times I've said this to my family while I'm cooking to settle a dispute on recipes.
LMAO
Yip 😌
A moment of silence to the onion that didn't make the demi-glace 2:22
@Seamus That's fine. It's going to cook for hours at a temperature that will kill anything it picked up off the floor.
mike hawk F
FREEDOM
F
F
i like your channel because you explain your methodology in a sciency way. it gives me such a satisfaction to know why your cooking does what it does.
Dude. Hella good to hear someone shout out food wishes. That dude is the best.
Amazeballs counter: 1
There is no mercy for this crime Adam. You are dismissed from the empire
*Sigh* I'll call Mando...
I can't believe I looked up to and trusted this man and he turns around and does this to us. I'm gonna be sick.
Long live the empire
He's said it at least once or twice before I just don't recall where. It's part of his regular vocab which may be a larger crime.
He said it on the pork chop and pansauce video too
Adam: When this cooks, it smells like dead bodies
Me: *Adam, how do you know, do u wanna tell us something?*
It's a Halloween recipe of his that went a little too far, he doesn't want to talk about it.
you shouldn’t have asked
Let's just say his kids didn't like his food
*He learnt that the hard way*
Why I salt my cartilage, and not my bone.
I’ll admit, I was a little hesitant to follow a recipe taken from another channel, but the recommendations and changes you made are so helpful (like the tomato paste, ice cubes, etc). Very excited to try this!
Chef John was my first CZcams cooking channel. Love the shout out you gave him.
2:21 onion: i have to go, my people needs me.
Tenebris hahahaha
The way the onion got out looked so smooth
Just imagine someone stealing the Demi-glace while it’s cooking outside...
I was imagining "and 12 hours later....and a raccoon knocked it over"
12 hours later... And he finds a racoon fell into the pot and cooked with other ingredients, adding to the aroma xD
Or they call the cops because of the smell. "I'm sure he's disposing of a body it smells awful."
nobody of sound mind would steal it, he stated it smells like dead bodies
Putting it in a trash bag and it starts to spill
I followed your recipe this weekend, and it was excellent! I cut the recipe in half, and instead of simmering the bones in a pot on the stove, I simmered them in a slow cooker on low setting, but otherwise I followed your directions exactly. The results were amazing, and now I have 18 cubes of delicious demi-glace in the freezer. Definitely worth the time, especially considering that there is very little hands-on time.
Was the slow cooker still 12 hours?
Chef John is legit. Real hacks (and the right attitude) from real restaurant experience.
I dunno why but I like that other youtube chefs pay homage to Chef John. Anywho, great video as always.
It's like paying tribute to the Don like they did in the old country ;)
Babish does it frequently
Because chef John is the OG
Chef John’s channel got me into cooking! I love his videos, been watching him for years
Hes been around for a LONG time now, his channel was created in 2007 so hes been doing this for over 12 years.
Demiglace: Meatiest substance
Meat: Am I a joke to you?
Meat is solid. Demi a substance 😉👍
I think it's like concentrated meat so it is meatier
@@yernox9773 u right
KittKatt Kimm *Sombody compacts 6 pounds of meat into a 2 inch cube*
@@NLJeffEU fuck i cannot tell if you are joking
Love the shout outs to chef John! Great sauce!
I've been doing demi glace with stock and broth that I make that I just don't have a near-term purpose for. Like a stock/broth preservation tactic, turns out really nice and I'm freezing much smaller volumes. Nice video.
Adam: ”It‘s worth making this sauce“
_Sauce takes a whole day to make_
Also Adam: ”It tastes like soy sauce“
Authentic rich Soy Sauces take half to full years and longer, often with a beginning culture that is 50-100s of years old... This is a practically space-aged microwaved version of that process if it's anything close. Also, made me wanna look into the boutique soy sauces.
Its still soy sauce
busyrand maybe but he could also buy ready soy sauce instead
And what are boutique soy sauces
Well at least this gives you meat?
It's probably closer to worcestershire sauce, which is basically soy sauce but fermented together with fish which gives it a much more savory kick.
2:22 RIP to that one onion 😢
Rip multiple kg of meat that was used to make under a liter of "soy sauce"
HTS Gaming its not soy sauce wtf
*Adios*
@@htsandy3136 "one cube is enough to boost 2 portions of pan sauce"
@@htsandy3136 I don't need to hear this from somebody who sucks toes.
I made this last weekend and it is awesome. I also made the roast shown at the end of the video, better than any meal I've ever had at a fancy restaurant.
I really respect that AR really went through the effort to make this stuff
"Butchers are just giving away shanks"
Goes to store, sees that shanks cost as much as ribeye steaks.
😂😂😂😂, so true
try asking for bones
They discovered our secret
At my store, they are pretty cheap
A lot of what was previously thought of as throwaway cuts are becoming valuable after the home cooking revolution in the last few years. Wings are literally twice as expensive as they were a decade ago. Oxtail, leg, feet, etc. are more in demand than ever before. You can still find cheap-er cuts though, just depends on area as to which specific one it is.
"DADDY GLACE"
Incoming memes.
Daddy glace
Daddy glace
Daddy glace
Daddy glace
Daddy glace
just got my first batch in the freezer - insane portion size aside I'm So excited to take it for a spin! the process wasn't seamless, but the end result was Insanely gelatinous with a long, rich, meaty flavor. it's in no way a sauce on its own, but with a glass of red wine, some garlic or shallots.... I think it'll be jaw-dropping in its intended role
Chef John is awesome!
Fyi: the seagreen dishware you're using looks strikingly similar to a set i got from my great aunt's estate that ended up containing lead.
If it is an older set, you might want to get it tested.
😨😱
uh oh
mm, deadly paint
@@nikki.9700 that’s where the flavor is at
@@BlitzkriegBryce tastes like chicken
i love your shout out to the real OG! chef john was teaching me how to cook since i was a wee lad
Every time my family compliments me on my cooking, I have Chef John to thank
I love it when other foodtubers pay homage to Chef John the GOAT
Chef John has taught me so much over the years, he really is the best.
*spends a whole day making Demi-Glace*
"tastes so much like soy sauce"
Soy sauce can taste incredibly amazing, but it'll cost you a pretty penny and be several years old if not decades old. Same way cheap balsamic vinegar tastes perfectly ok, but the kind that has been specially aged for decades will be quite amazing.
Miso paste?, I have had amazing results adding red miso to stews broths and coating meats, kinda sounds like his making a very complicated umami flavor when you could just cheat and add a stock cube to a broth and a few spoons of miso?
@@karlcoleman2839 I love miso pastes but it probably won't give the same type of flavour profile for his liking. That said, for most of us plebs cheating with richer flavour miso pastes works just fine.
I had every intention of making this UP UNTIL he said that and I was like, WTAF ? Hahahahaha... nah, I just bought some organic umami so I'll continue to make my own gravy and add the umami for the extra oompf. Much less time-consuming.
Soy sauce is hard to make so 🤷🏻 dont you go disrespecting it.
thank you for sharing this recipe because i really wanted to make this and freeze it so I can have my own for omurice ❤️
This is also how portable soup is made. Cool it in the fridge and then cut into thin slices, place them on a paper towel and let them dry. I store a lot of that because it comes back to full flavor. It's epic. Nice video and yup Geaux Chef John.
“It smells like a dead body”
HOW DID YOU KNOW THAT ADAM!?
Real Walter Why do you think he knows that breading something up and frying it will hide it?
*pews internally* he eats his diarrhea
For me, due to work I did in slaughterhouses and morgues.
Rumor has it any time someone asks him this he gets reminded of what a dead body smells like
@@oquillo from my experiences corpse smells like nothing.
i can imagine his neighbors thinking he killed someone when he cooked this.
He didnt kill someone. Instead he killed time
i have made it a bunch of times an smells like meat cooking ,i don't get that dead body odor stuff unless your using rotten meat,must be missing something i dunno
Just cooking some disgusting stuff after butchery.
@@pl7868 I agree!
soylent green 🧟♂️
I have been using Squarespace for my website for years and it is fabulous! By doing the website myself with the tech support from them I can update the website very easily whenever I need to. Nice recipe here Adam, I will check out Food Wishes next.
Hey Adam, I actually made this! Followed all your steps, thanks for the awesome video :D
2:58 that reference isn't lost on me, Crocodile Ragusea!
Adil same here 😅 Shows our age, I guess, but still fun to get the reference.
hexistenz I’m only 17 but I saw the movie when I was like 13
Dundee*
@@rexhasta oh, oops 😂😂😂 I'm 52 😊
hexistenz all good!
When I make my Vietnamese pho broth, I enrich the beef bone broth with chicken feet. It cooks on a slow-bubble simmer for 12 hours overnight. Twelve hours seems to be a common time for making good broths. Thanks Adam.
Thank you once again for the dedication!
It's like going on a quest trying to brew a sacred potion or something like that
“It smells like dead bodies”
*how does he know what d-*
Oh my God...
ThatWasABlessin by dead body, he means literally any chef that serve him a **insert meme about adam**
He is a journalist
Why I hide the gun,NOT the bodies
Lauren: I actually don't like white wine that much
"And as always, enjoy..." What a quote, whenever this jingle plays I get heart warmth and finish the jingle with Chef John as if we are saying it together...
This is a great video, between the mad respect to Chef John and that’s not a pot line, I’m smilin to myself
Thanks for the detailed instructions in the description!
Adam: "amazeballs"
Adam is all of our embarrassing dads
Adam, I’ve been digging your channel for some time now and respect your cooking methods very much but your tribute to Chef John just made me love your channel that much more.
I must say,you are good at cooking.
I was very impressed with your cooking.
It looks appetizing👍
Brilliant. Thank you Adam!
Love your shout outs to Chef John. Food Wishes has been one of my favorite channels for many years.
"It's gonna be fine..."
"IT'S NOT GONNA BE FINE! IT'S NOT GONNA BE FINE!"
my life story
You are legendary. Especially all the mistakes and weird stuff that can happen. Beautiful!
I love the smell of cooking stock!
Add mirepoix (onions, carrots, celery - aka “aromatics” ) to eliminate unpleasant odors.
Would this work, considering that he cooks this for 12 hours straight and then another 12 to reduce it?
If the initial 12 hours is enough to literally cook the ingredients out of meat and bone, I surmise that veggies wouldn't survive this process as they are way more delicate than the stuff he put in. So this would actually need to have the veggies replaced a few times and then this means a watchful eye (and nose) every few hours - attended time to fish out the previous veggies and putting new ones in. And I think that the idea of this is that you should spend as little time as possible attending to it in the first half of the cook.
Strain everything out after the first 12 hrs. There will not be be a problem with foul odors during subsequent reductions
But I would definitely throw in some fresh aromatics for the second 12 hrs too, not to mask foul odors (they should be eliminated), but to scent the air in the kitchen
@@WeskerUmbrella4 It would work if you put mirepoix in.My chef's way of doing it is by caramelising the mirepoix on a medium low heat for about 45 min to an hour.Then just fused the chicken stock with the chicken bone and let time do their work.Side note: don't caramelised for too long if don't want it to be too sweet.
Aizen Sōsuke We cook this shit in 3 1/2 hours at my work 😂🤣😂🤣😂
2:21 aight imma head out
Glad I’m not the only one that saw that
Chef John is the OG of Cooking
Agree, chef John is the goat
I love how chef John is universally loved
Adam throwing around 'daddy' makes me uneasy
and it makes me hard
@@nanimator0 ok boomer
Regular gamer what makes you think he is a boomer?
When he said it it felt like I had been clocked with a bat
@@Pyrodagoattt and here is a person trying to be funny but failed miserably because they dont know how to be f u n n y
nice video! I am a big fan of Chef John as well. this recipe is very similar to the process of making Vietnam's pho soup base, just one more step of roasting, very nice, I will give it a try.
Now THATS how you integrate a SPONSOR in a video... perfect, listened to the entire thing, everyone should follow your sponsor/outtros
Adam, you really out-did yourself with meme-able material in this video.
"He was here before any of us and he'll be here when we all need to get real jobs again"
Ah yes, Chef Jon. The eldritch god of cooking
This is good to make during the winter
“if you don’t know his channel, food wishes, you should, chef john is the alpha and the omega of foodtubers. he was here before any of us and he will be here long after we’ve all had to get real jobs again.” *_most accurate and best endorsement/praise of chef john_*
"daet's noot a poat, THAT's a pot"
A man of high culture I see.
You obviously ain’t British
James Bond Not British. Crocodile Dundee reference. Educate yourself
@@sicker235 you mean that Australian cowboy
Smirk Man Yep
"A glutamate by any other name would taste as umami-y"
I love this channel
Soooo... not to discuss the recipe--which, by the way, is outstanding and well done by "both" of you! However, I do have one TINY thing to mention--and that is about Chef John being the "alpha and omega" of CZcamsrs for cooking. I cannot dispute this, but must add in the "defense" as it were, for another marvelous Chef...though both different, there is near equal history for time on You Tube! And that, is to me and many others, the delight and joy and expertise of: Chef Jean Pierre!! 🥰🥳😎👌 And he may not go back QUITE as far as Chef John...but he also was on PBS long before You Tube even existed!
So here is a salute and toast to BOTH these fine, skilled, charming, gentlemen and Chef's! May they cook and inspire us all!
Ooh. I'm going to have to try this!
Who doesn't love chef John.
7:10 finals week in a nutshell
Matthew A. I feel this😭
6:59 one week before finals week
hang in there
It's all about the love you put into to not the time. I made a Demi-Glace recipe once and froze it. I used it for more than 6 months. Totally worth the time for that velvety finish. Added Roasted Carrots, Celery,Tomato, Red Wine and pureed it all down and strained it
Brilliant - using the ice cube trays!
"after all, you are the bob ross of your meaty demi-glace."
“and it’s all going in this smaller pot, wow that’s awfully full, will it be okay? it’ll be fine, it’s fine.”
two min later
“and it’s boiled over, delightful”
It looks so magical✨ even alone
Most entertaining and relaxing voice over I've ever heard. if I dint like cooking, I would develop an interest after listening? Great Job.👌👌👌👌