Anthony Bourdain's Secret French Demi Glace | Back to Bourdain E17
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- čas přidán 26. 07. 2024
- It's about time I tackled Demi Glace, the secret described by some as the mother of french cooking. This was deeply gratifying to make, and I'm now equipped for some serious recipes coming up. Learning to cook Demi Glace with Anthony Bourdain's Les Halles Cookbook.
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📚 Chapters
00:00 - Anthony Bourdain's Demi Glace
01:15 - Breaking Down The Ingredients
01:58 - Prepping The Demi Glace
03:56 - Reducing And Relaxing
06:55 - The Finished Product
🍎 Ingredients
NOTE these ingredients are relative to your pot size.
• equal parts beef bones and beef knuckles
• tomato paste
* Vegetables combined are no more than 1/3 the amount of bones used *
• 50% white onions
• 25% carrots
• 25% celery
• thyme
• 2/3 Bay Leaves
• 3-4 Shallots
• 1 bottle red wine
• filtered COLD water
🫕 Equipment
• biggest pot you have
• large fine mesh sieve strainer
• cheese cloth (optional)
• large spoon
• roasting pan
• ice cube tray for storage (optional)
#anthonybourdain #frenchfood #demiglace - Jak na to + styl
Mitch, Question if you had to pick one favorite recipe in the book what would it be? See you at 2.
As a lifelong stock maker, something I always make sure to do is to only long cook the meat and bones - not the veggies. The reason is that after a relatively short time the heat breaks down the collagen of the cell walls and make the stock gunky (it also makes the flavor murky). So as a rule, I use water, meat, bones and peppercorns for up to 16 or more hours. When the stock is how I want it I then add the veggies in 1 inch chunks and let that steep for about 45 minutes. It may seem short, but trust me if you've cut the veggies into 1 inch sections you have gotten all of the goodness out of them and stopped before the clean veggies tastes get muddy. Another trick if you are going on to make demi glace is after you remove the stock and bones from the stock pot you can use some of the red wine to de-glaze the stock pot and get up those tasty bits along the sides.
Fantastic tips. Makes sense with the veggies too. I'd imagine they have a shorter period of cooking for maximum extraction of their goodness.
This right here is why I wish you could save comments on CZcams -- thanks.
This is such good advice, I’d also like to ask hi. Why he binned all the roasting flavours? 😬🙄
since I left the cheffing proffession I rarely have time to make a great quality stock... other stocks are available! and bollocks to the later added veg, they can be an addition to the thickening of the stock. select them and put them through a food mill or pass through a chinoise.
@@mitchmaithis is a Japanese approach to make stock, largely seen in ramen makers
Dad coming right in and making that PB&J as your making freaking Demi Glace is peak dad energy
Lmao oh there's more of that too come
Dads what legends
Is anyone else heartbroken he didn't include the drippings from the roasted bones?
You sir, are not alone
Yes,the real flavor is there.
Yes, blood, gloves, precious
I have missed Anthony Bourdain as if he were a friend of mine so I'm really enjoying your channel. Thanks
Hey thanks for watching, and glad you enjoy. Happy to keep the man's legacy alive :)
Hey! Just wanted to say something that perhaps is not intentional but I, personally aprecciate a lot: I really like the fact that your kitchen does'nt look like a super, high end, expensive kitchen, filled with the latest equipment an hyper clean. It feels a lot closer to what the average kitchen looks like, and it may seem unimportant, but that makes look a lot more achievable for the average person. Perceived elitism and gatekeeping is one the biggest hurdles for most people wanting to have a hobby or actually become good at something. Thanks for the video!!
Really fantastic comment, thank you for the nice words! Indeed hobbies can have some serious gate keeping, I find unfortunately there's quite a lot of that in the culinary world as well. I'm here to take all the punches :)
Well done. _Demi Glace_ is also a perfect gift for the foodies in your life. I read _Kitchen Confidential_ when it first came out and it really brought me back to my restaurant days. These day I only cook for friends.
Funny you say as soon as I made this I was insisting I bring 'a cube' to a friend of mine. It's something that demands time and attention, which today seems harder and harder to accomplish.
Three notes - if your bones aren't perfect so far as collagen content, you can add bloomed gelatin near the end of the cook. Adding in your aromatic herbs at the beginning of the cook makes them lose the majority of their volatile oils (smell and flavor) during the long cook. And my final note? Your sauce looks freaking fantastic.
Haha thanks for the comment! Critical, informative and comedic. Cheers
@@mitchmai Cheers, friend.
In the future:
1. Veggies down first in the stockpot, then the bones. The veggies act as insulation against the burner and doesn't overcook/overextract the bones. Don't stir.
Veggies, aromatics, bones, water
2. What's in the bottom of your roasting pan is FOND and you need to DEGLAZE that, with even just water, add to the pot. FOND=FLAVOR
3. If you really want to really clean your stock, you can make an egg white raft: whipped egg whites to a meringue stage (I do the Jaques Pepin trick of adding granulated gelatin to the whites) and I honestly stir it right into as pot simmers. The egg whites will clump together and capture all the impurities that straining did not.
All fantastic tips. Thank you!
Thank you for #2. I turned the video off when he thought that the beautiful fond was blood. I can't take a recipe seriously if someone throws away a whole tray of fond on step 2.
@@RambleRecordings He does seem a little immature in his knowledge of cooking. I have only watched a handful of videos, and he miscues with the recipe/technique instead of following the master. I'm sure his cubes were flavorful, but not as good as if he used the fond.
Love this… can’t wait to watch more of ur videos. Ur approach is so great!
I appreciate it. More to come friend :)
Ever since I purchased the book “The professional chef” by the culinary art institute i now add the veggies at the last hour of cooking. But I’ll brown them first in the same pan as bones
Nice idea. Veg def doesn't need as much time to break down. I wonder if they discovered the science of how much time that veg needs to fully extract all its lovely flavor.
In ramen cooking veg/aromats are usually added in the last hour or so
When, many many moons ago, I worked in the Kitchen, we always had a 40 liter pot in the back of the stove. All the cut offs from vegatables, onion peels, sinews we cut of the meat, smal pieces, bones, chicken carcases, tomatoes that were not good for salades anymore, went in there. Leftover wine from guests, put it in there.
We used this as basis for sauces, wonderfull way of nose to tail cooking.
In the Fall the basis was bones from dear, boar, wild birds like geese, ducks. We made a thick dark soup from that, and that was incredably good.
I love that. Nothing goes to waste, and you're making something that literally NEEDS those scraps to develop such wonderful flavor.
You're on your way there Philly -- good on ya!
Bourdain is my favorite Chef too, just finished Kitchen Confidential
Glad you shared the info on Demi Glace, it's helpful
You're off to a great start! Stay humble & keep goin 🤙🏼
Comments and likes help CZcamsr's channels -- so I'm always happy to supply them when a CZcamsr's segment is helpful. I make my own soups and even Pho which are labor intensive in their own way -- and although I've talked about it, I've never gone the distance to make my own demi glace *until last weekend*. Your video walkthrough of Bourdain's Kitchen Confidential along with the comments from other helpful viewers was really great. It's just like you said -- low and slow and basically 3 days of monitoring -- but wow the result was perfection. Super thanks for your clear walkthrough.
Happy how it came out! Also thanks for the comment, very nice of you.
Love the video, would love some future recipes incorporating that demi. Keep up the good work!
Oh there are a TON I've already thrown together. The latest video I did making beef liver incorporates the demi. Thanks for the comment :)
First timer here. This is what I love about home-grown youtubers with not too many followers (yet). Classic dad moment, random train trip etc etc
Fantastic video. Opening/intro, topic, commentary, footage all fantastic.
Thanks you very much
Happy you like it! Glad you found me as well. This particular video seems to popular as of late. I try to bounce between styles of commentary, and a generic 'cooking show'. Curious which one you prefer.
Mitch I love that you are tackling advanced cooking techniques in what would be a very typical kitchen for most of us...no fancy high oven or prep stations...I love cooking great food in my basic kitchen and learning how to make it work within the small confines of a normal fridge and oven. Great job! Making Beef Wellington later this week for a pre christmas dinner and gonna make your sauce to go with the wellington and fondant potatoes
Oh my sounds like your family is in for quite a treat. Happy to see such a nice comment as well. From humble beginnings as they say! Cheers.
I learned how to make it from my grandmother. For the holidays (Thanksgiving and Christmas) I make huge batches of it, divide in beautiful glass jars or mason jars and give as gift to family and friends. Now that is all they want 🙂
That's so nice! How could I get a jar...
I accidentally reduced my stock way too far and ended up with an approximation of this minus the wine and shallots, but the depth of flavor was amazing. Keep up the great work, really enjoying these videos.
Happy to hear! Tbh I think I reduced further than necessary as well. I think we both fell victim to seeing just how far we can reduce it. Personally I was so curious how a stock can turn into a rich freaking sauce I struggled to stop myself from reducing further :)
Regarding the demi solidifying on the counter "like glue", the main ingredient in traditional furniture "hide glue" is gelatin made from the collagen in hides, so in essence what you've made is an incredibly tasty woodworking glue!
Oh my... Now that's something I didn't know. I'll be sure to keep a few for my island. It's starting to wobble a bit.
You explain everything real good.Thanks
Glad it was helpful!
The Bourdain tip at the end is hilarious
Excellent Mitch. Well done. Thank you.
Thank you my sir.
Haha, loving Dad making his sandwich! 🤣 Beautiful video!
Glad you liked it Vanessa! Perks of a kitchen the size of a thimble.
Man what an awesome idea for a cooking series!
Glad you think so. It's fun hunting for ingredients, prepping the food, and then throwing the hail mary that is applying things to heat
Great job Mitch! Once you taste it you never want to see another bouillon cube again.
It's the truth. I actually bought 'demi' cubes a while ago and I feel like I should be fined now.
Mitch, I once believed the same thing as you then I went to a butcher clinic in Western PA. The clinic actually had the rancher who raised the cow we were learning about at the clinic. He explained how veal works on most local farms. He said I only have so many acres and we cycle our cows to different pastures so they always have nutritious food. When the calves are born they will have a certain amount of females and males. A herd can only have a certain male to female ratio or else the males will fight and likely kill or maim each other and often injure females when they fight. So they choose which ones they will keep around and the other males no one typically wants so they become veal.
Instead of wasting the body of the young males it becomes meat, he stated most cow ranches are not breeding specifically for veal but it's a necessity for them to slaughter a certain amount each year.
Damn that is a great perspective, thanks for the info! Very well worded as well.
2 things. Never throw out what is on the bottom of the roasting pan. That's cooked down flavor. Add it to the stock pot.
Blood is drained from meat when they are killed. What you are seeing is broken down myoglobin cells mixing with water. It's red, because of the red muscle tissue. Hence why you don't get red liquid leaking from chicken or pork.
Hey thanks for the tips. I realize now I missed out on some flavor thanks to some other commenters as well. Next time shall be different
My parents have the same yellow strainer. Still used to this day. Over 30 years old.
Haha send a pic and I'd love to share it with the community. My email is on may channel info page.
Dude, great video. I love Bourdain and you’ve inspired me to get his cookbook and cook through it as well. I’ve been using some of his things here and there, but this could be a good approach to step up my game
Awesome. Glad you found me :) Please fire away with any questions or updates with how you're progressing on the book. Highly recommend his filet of beef with sauce porto, and mushroom soup to begin. So easy... SO GOOD
@@mitchmai good recommendation! I’ll check it out. Book just arrived!
I’ve started cooking a lot more from scratch and exploring the science and theory of cooking. Looking forward to diving into Anthony’s recipes to explore his French influences.
@@TheFamousSamWise Love it. Best of luck and keep me updated
Brilliant, man, and very unique. Keep at it!
I appreciate it. Also, killer looking bass
Wow, that demi glace looked absolutely perfect 😋👍🏻
Thanks it was rather ridiculous in flavor. The consistency may have been too thick for some, but I've been known to take things a little farther than they should :0
I borrowed a vacuum sealer to individually freeze the cubes of demi.
You are one serious sauce maker!
Very nice results. I use a slow cooker it really simplifies the process.
Agreed. I'm yet to dive into that wonderful time saving machine
Good question! So far, the mushroom soup hands down. The effort for such a delicious finished product is astonishing. I’m proud of that word. Astonishing.
Mitch, I remember a place in Princeton I went to and the mushroom soup was amazing. I have not made it myself or the french onion soup (LOVE) in fear I could not do it justice. I have learned many lessons in life by failing we all must keep trying and never give up. Thank You!
@@staciesabatino3817 Agreed Stacie :)
"Like glue". And now you have discovered how in the old days glue was made. No joke.
Damn.
❤❤❤ ur dad coming in with absolutely zero f*cks given! 😂😂😂
Hey... it's his kitchen 🤷
I do a miniature version with about 2lbs of bones, 1 lb of deeply browned ground beef and veg and do it overnight in my instant pot. I take the resulting stock and reduce it to 2 cups. I pour it into a loaf pan and cut it into 8 equal slices after it sets. Best part is I buy my bones and beef at 99 ranch and its under 15 bucks. I add that stuff to everything. Steak Diane and a "bordelaise" pan sauce are on our menu every week. So good.
Damn I'd be interested to hear more on the entire process. If the flavor is similar for a fraction of the time invested.
@@mitchmai I’ve been making Demi glacé for several years now. But Brian Lagerstrom released this video and it changed the way I thought about it:
czcams.com/video/ScuKHb0izH8/video.htmlsi=JCG4QlUMghQosbmb
He did it with chicken here but I thought, why not try it with beef. So I swapped out 2-3 lbs beef bones and 1 pound ground beef. I also add scraps of a leek I typically have in my freezer in addition to the standard mirepoix.
For the ground beef I place it in a skillet and cook it until it’s nothing but crispy brown bits, something you definitely wouldn’t eat, but it’s a flavor bomb. While the beef is simmering away on the stove I cook the veg and bones as well as like 4 chicken feet all tossed in tomato paste. I cook at 450 and get everything toasty (watch the veg, they can burn really quickly) and most importantly dry.
After everything is nice and roasted I add the meat and veg to the instant pot and I deglaze all three of the pans. Making sure to get every brown bit I can. Makes cleanup a breeze too! After that I add a bouquet garni and a handful of dried shiitake mushrooms and add as much water as I can add.
The beauty of this recipe is that you set it and forget it on the slow cook setting. I typically start it at 6pm and get back to it at 9-10am the next day. I strain a few times and run it through a fat separator, the ground beef definitely adds a ton of fat and you’ll have at least a half a cup.
I go directly to the pot with the stock and reduce to two cups. I put it into a lightly greased loaf pan and set it up in the fridge. Cut into 8 portions and you’re good to go.
I can’t say if it tastes as good as yours but it definitely tastes super good. So good I’m considering doing a half reduction to yield a quart and making French onion soup when it cools down here.
I’ve made it 3 times in the past year and we eat it weekly or so in this house. Definitely going to add the wine step and see how that adds to it. But you could theoretically do it in 24hrs if you wanted to.
I hope you give it a try. It has made Demi glacé go from a luxury to a staple ingredient for me. Also the OG chicken recipe is great too and soonish I’m going to attempt a duck version as my gf adores duck a l’orange. That was fun to write!
About two months ago I made demi glace for the first time. I was really only able to get the mid sections of the marrow bones, but I was able to pick up some beef tendons and added that to the pot. I really think it made a difference on the collagen front and I ended up with delightful cubes of beef jell-o.
Oooo that's awesome. Next time I'll try some chicken feet of something like tendons as well.
That book is a pleasure to read! ❤️
Agreed. It really is something that can be 'read' which is rather unique for a cookbook.
@@mitchmai I was reading it one day while waiting in between. When a girl next to me noticed me reading it, she mocked me for it. To her it seemed as a simpleton trying to act educated. To me, the simpleton, it was a sensory sensation.
Idk why anyone would mock someone for READING but you know what you prob made a positive impression on her. @@WankenZeFurious
His liver recipe is my go-to liver recipe. Hands down the best. You have me as a subscriber as you work through the book!
Awesome to hear. I did knock out the liver recipe recently. Damn good
Really great cooking is all about preparation...
Amen.
I think we can all agree the most trialing part of the video was you braving the PATCO 😂😂😂
Lol a simple task for most. But at certain hours, that PATCO becomes a jungle
Awesome, well played.
Thank you kindly :)
Wonderful job on this. I can't wait to make this! Oh, and Go Niners! 😜
Niners I respect. Eagles.... eh
Very nicely done. I think the "bloody" stuff on the roaster and in the stock is bone marrow in suspension.
Thanks! Good take. It seems to be up for debate whether that should be added to the pot or not.
Great video for beginners
Glad you think so :)
Great video. Maybe delazing the roasting pan with stock or red wine might have improved your results. That was gold in the roasting pan.
Agreed. 1000% I botched that one. But recently made this again and corrected a few mistakes. came out great
i dont miss taking that train but im waiting to move to my new spot before I make this
I'm with you on the train. Let me know how she goes.
Great idea for a channel. All the best to you!
Thanks. Happy you found me
Great stuff. Fresh bay leaves really do have a lovely perfume/
I'll have to give them a go.
@@mitchmai It's the most beautiful pink smell, the volatiles evaporate as soon as they dry rendering them scentless.
Mec, c'est de la balle ta demi-glace. Bravo.
Thanks!
I also doubted the effect of bay leaves, until I tested something Ethan Chlebowski did. Cook a pot of plain white rice with 2 bay leaves.....after that you will not doubt that it gives flavour to the stock.
damnnn interesting. Leave it to Mr. Chlebowski
Well done mate, Good effort
Thanks :)
3:32, it's not blood, the bottom of the dish is what contains the most flavor, it absolutely must be preserved
100% agree. Next time I will redeem. Thanks for the comment
You can add chicken wings to bring back the beef taste to "veal levels" and additional collagen
Absolutely, next go I'm definitely going to try a modification. This wasn't cheap to make!
I really enjoyed this video. Yes that's a pain in the ass to make but those magic frozen demi ice cubes seriously elevate a dish towards top tier when used.
Haha they are pretty incredible at the end of the process. Never saw anything like them before.
I feel like the stuff from the bones pan should have gone in. Seems like flavor.
Yup that seems to be the great debate as of now. Mayhaps next time I add that goodness.
That is DEFINITELY a huge step you missed. The fond on the pan is pure flavor and it is probably the most important part. You should have been instructed to scrape every last bit from the roasting pan to add to the stock!!! Still, the final product looked fantastic. The consistency was beautiful and if it was delicious now, just imagine how good it will be on your next attempt. Nice job!
@@mitchmaia lot of that would’ve been bone marrow, the butter of the bone
Yep, that fond is pure maillard reaction goodies, don't let it go.
I can't help but say this one more time. Someone is coming into your life who is going to take your culinary career onto the next level and from there you will soar. Great success is coming your way. Everyone will know your name. Continue onward.
Thank you for the manifestation. Cheers Billy
Nice.. I'm interested!! Anthony Bourdain is still the king of food culture! In my humble opinion..
Amen
All that fond in the pan from roasting the bones is pure flavor ..you never toss that when making sauces.. Also if you want to increase the collagen in your stock add chicken feet..
All great tips, and thanks for the comment!
Well done .. worth the effort.
That is a tiny kitchen ... a boat?!
Haha thanks for the comment. As for the kitchen, not a boat. BUT, over 100 years old :0
PB and beef knuckle sandwich must be Bourdain’s next recipe
*scrambles to record another video
Great video
Thanks!
Great video!! One thing you said thyme and that looked like rosemary. Pretty sure it will be nice any way!
You 100% nailed it, I goofed there haha. Thanks for the comment.
Oh man, I had the KitchenAid version of your range back in 2004. Had a cool light at the top of the knob area and was convect.
Haha yup it get's the job done
Thank you! I make a big batch of stock every 2-3 weeks (normally pork bones, because they are easy to come by, cheap and not as fatty as chicken.) Ive not made demi glace, but i do reduce a portion of my stock heavily for easy storage. so i am going to try your method nect time.
Best of luck. Let me know how it goes
It's easier to extract collagen from pork bones but the fat is usually far more unsaturated due to them being monogastric and fed soy so that makes their fat more fragile and so it's more prone to impart funky tastes during long cooks. Pork bones with harder more opaque fat attached are better.
@@srolesen great info. tjhanls. ive found pork spine and rib offcuts work well.
This is the first time ever I've seen someone not use the pan drippings and fond. The curiosity is killing me.
You are not alone :0
so why?@@mitchmai
The recipe simply didn't ask for it. But I think next time I shall add that for more flavor@@lakelife04
Your demi looks amazing! I have an autographed by Mr. Bordain, copy of the book you showed at the end. I never knew a demi-glace sauce recipe was in there.
I appreciate it :) And that is absolutely sick you have an autographed copy. Insane.
@@mitchmai He came to my Culinary School in Westlake Village, CA, for a book signing back in 2004, I think. That was before he got really famous. He was a little odd acting I thought. He seemed very standoffish and obviously wasn't very happy signing about 150 books one after another.
Lol that seems like him. Not gonna lie, I'm not sure if I would enjoy that either. Sometimes we're just not in the mood.@@Leisurelistsb
You should have included the fond from the roasting pan.
A French chef would chase you with a mallet for throwing that out.
Ohh I concur whole-heartedly. Next time!
I love how dad doesn’t have one care in the world that you’re filming. 😂🤣
It's the man's kitchen after all 😅
What are you referred to as blood is actually fond(condensed flavor stuffs)and is possibly up to 40-50% of the flavor of your end product.
100% agree. Next time I'll get this very, very, right. Thanks for your comment!
Beautiful
What can i use instead of Wine?
Thanks Mitch!
Good question, I'm not certain! I know I do use balsamic vinegar in small quantities when I'm out of wine, but for this implementation I'm not sure that would be ideal
I do my stock in a pressure cooker. It is fast and due to the pressure you can extract way more flavour.
I've heard that. Something I'd like to try one of these days. Thanks for the comment!
@@mitchmai I got that out of the "modernist cuisine".
Beautiful
Thank you, cheers!
I'm don't ethically use veal bones either. If you use a combination of chicken and beef it approximates the taste of veal really well
I've heard of this, and it's totally something I'm willing to try. There's a nice video from the OG chef john on his 'cheater demi glace'
Great video. thanks. Do you know if lamb bones would work to make demi glace?
Oh yes, I'd assume any bones work. But some have higher levels of collagen and connective tissue which give the sauce that lovely 'body'
That Fond on the tray thats left over after bones are roasted, you gotta use it bro, it PURE GOLD. Splash of hot water on the tray to deglaze the tray and pour it in the pot . Remember that if your worried about impurities , those impurities are gonna rise to the top as it simmers gently for hours, for you to skim off at regular intervals . Also roast off and brown the Mirepoix vegtables for extra colour and flavour , im sure Anthony would agree with me on that one 😊. Ok thats enough nit picking from me today , , great video Btw. ,,👍🙏😄
Haha no problem I appreciate the critique. A few people jumped on that mistake and rest assured it will not be done again. While some hit me with 'BRO YA F*CKED UP' you were a friendly reminder to change the process next time. Cheers.
An important reason to use Veal bones is that they have more Cartilage than beef bones, when you make a stock with that, the Cartilage breaks down an dissolves, and this is where you will get gelatine but also, important, loads of glutamates and other amino acids.
You will only need purified water if you have chlorinated water
Great tips. Thank you
@@mitchmai your welcome.
Hell yeah man
Great video - it's nice to see these recipes prepared in a real kitchen! Thanks.
Glad you like them. Sure is a real kitchen. Not the fanciest, but it's mine.
Love that you don't want to use veal.
It's something worth exploring. Ahh ethics :0
Interesting stuff to see making a stock as A. Bourdain used to do it. I sure came out great! The key seems to be the knuckle bones. I can never find those, so I have to make do with less gelatinous stock. Have you happened to see how Jacques Pepin makes it in his famous book "New Complete Techniques"? Worth taking a look at...
Interesting I haven't seen Jacques stock. I'll have to check it.
I mean, you clearly have it down to science and I dont know if you are classicaly trained. If not, you might fight the book interesting, its basically A-Z of cooking from efficient techniques of working with vegetbales or fish to making a mousse stuffed saddle of lamb...
Great video! I might have missed something, but did you add the wine and schallots to the stock before reducing?
Thanks, and nope totally didn't miss it. First I reduced the shallot mixture with wine, then I added it to the stock for final reduction.
Try Thomas Kellers Stock recipes from The French Laundry . Much more involved and refined.
Ya know I have his book! I reviewed it before making this stock actually.
First video of yours I've stumbled on - first, I really like your kitchen. Real world, with some equipment in use for 30 or 40 years. Like this so much more than 'perfect' kitchens Re: the stock:
IMO you crowded the meat when browning. Spread it out over 2 pans, getting a more even/thorough caramelizing. Re veggies... to me much of the flavor profile is caramelization, which is aided by the roasting process, esp the onions. But, I also like @ronsandahl274 idea about holding off the veggies until late in the process. I am going to test doing this half and half, roasting half the veggies, but setting aside along with the fresh, adding late in the process. I do something similar with grill roasted veggies (adding half to get a deep caramelization, then adding the second half that just get cooked to tender - IMO adds a greater flavor range with fresher cooked and caramelization.
Hey thanks for the nice comment. Glad you found me. As for the browning I agree, I definitely crowded the pan. Little things I'm picking up for a future video :)
@@mitchmai at the risk of being too helpful, a few more things I've learned making stocks: esp with chicken and turkey, letting them stay at a rolling boil makes for a cloudy stock - which is great for thicker soups or if you want more 'mouth feel'. If freezing leave the fat in, the fat cap prevents an freezer burn. Quickly smoke the skin/bones of a roaster chicken. make chicken stock, freeze into cubes. Easy way to get an authentic smoke flavor into any dish.
I appreciate the help. No such thing as too much. I'll take this into consideration for next round. @@ChrisBeardsley
DANG you left the dripping behind. You'd be wiping the spit off your face from the chef screaming at you for that one.
Can use chicken feet for collagen as well.
Oh indeed. I like the way you think.
you gotta add the fond from the roasting tray bro
amen. next time!
I put this on my girls bhole....was delicous
interesting. I'm attempting to do this "process" to make a beef stock to use to make risotto alla Milanese as a side dish to a smoked Thor's Hammer for thanksgiving. It would seem there is wide variability to the quantity of ingredients and I guess the more you do this the closer you get to the right combination and quantity. Will use most of the stock to make the risotto but intend to take some and reduce further to make my version of demi glace to try using for sauces. Bourdain, what a Radical. I'll have to pickup a copy of this book.
Thanks for the comment! There are certainly many variations on demi. There's a nice one out there from Chef John called 'cheater demi-glace' I recommend giving a view.
Thanks Mitch. Very involved. beef fat EVERYWHERE! Hopefully the risotto will come out good tomorrow
@@mitchmai
I'm sure it'll smack. Keep us posted. @@butopiatoo
Made the risotto alla Milanese with some of my stock and it was surprisingly beefy. Now I've got to go find some restaurant that makes the dish to compare flavor. Maybe my reduced beef stock was too strong for the dish. Happy with the intermediate result (stock) have enough left to further reduce to demi glace to then experiment making some sauces with the demi. Thanks for your video!!@@mitchmai
course. Happy to hear! @@butopiatoo
Effen great job!!!
Try L.O.V.E. In Philly great place!
Thanks brother, glad you liked it :) I'll look into L.O.V.E.
What size stock pot did you use for this?
I'm really not certain, but it was comedically large. I would use the largest one you have
Hi! I didnt get the demi glace part. You had your stock ready, then you reduced the wine in a different sauce pan and mixed it to the stock?
Yeah sorry I kind of zoomed through that. I'm going to have to revisit the recipe in the book. But basically you take wine and reduce it with the shallots in a separate pot which is then added to the stock.
I use so much homemade stock that I have a hard time going further to reduce it to nothing making a demi-glace.
The worst thing you can do is leave the stuff in the roasting tray behind
Oh so I've heard. Round 2 will be quite different. Thanks for the comment!
DemiGlace is something that when I think about the effort that goes into making it, I decide that it's not worth it, but I keep making it, it's been too warm to make for a few month here, and I keep thinking "should I risk it"
by the way in my experience it is much easier to cool it all in a plastic tub in the fridge, then I just cut it into small cubes and put it in that tub or a plastic bag in the freezer, much less frustrating than pouring into a the individual molds, its amazing how much Gelatin there is in there, you can actually bounce them of the counter like a ball straight out of the fridge
If you make it again, I recommend making as much as you can! Just make sure you have fridge space
Oh yes I can't think of a better example of "you can't have too much" I've been adding it to nearly everything lol. I'm sure there's readily available cans they sell of the stuff, but next time I make it I can see the process being a little more streamlined.
How long did it take to grow your hair to that length? And did you have to do maintenance cuts on the way? Also your content looks really good, how did you get started with youtube? I'd love to do something similar someday. Thanks for sharing the information about the beef vs. veal bones.
Thanks for the comment Bob! The hair is probably in total like 4-5 years I'm guessing if it were to start at base line crew cut. I haven't done any maintaining cuts (although I prob should) the plan is to donate it when it hits the appropriate length. As for how I got started, about 2 years ago I initially made a channel for 'self help' but it has now transformed into food
Where can I have that book?
I have a link in all of my videos from Amazon.
Onion is most important. That’s why it was supposed to be 50%.
You're the most important.
Sorry 😞