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.
🔪 My Essentials
Anthony Bourdain’s Les Halles Cookbook: https://amzn.to/3ZEgYr3
My Favorite Knife: https://amzn.to/3PZ6eAi
My Apron (other colors available): https://amzn.to/45uQOZr
Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you!
💜 Support me and get a shoutout! – https://ko-fi.com/mitchmai
⭐️ Subscribe: https://www.youtube.com/channel/UCej3
🎵 TikTok: https://www.tiktok.com/@mitchmoves1?
📸 Instagram: https://www.instagram.com/mitch.mai/?
📚 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
33 Comments
Mitch, Question if you had to pick one favorite recipe in the book what would it be? See you at 2.
The recipe book wanted a lil taste haha
Its much easier to go to a GREAT Restaurants and as the chef if they will sell you some. Most will especially if they are in the process of make more…
So, I am a huge fan of Anthony Bourbain. So I won’t exactly critique him exactly.
There are many solid recipes for every kind of stock or Demi. Why are you using blank water. Chemical bonding is a thing, it’s also a big part of flavor. Why would you make a stock with nothing to bond too. This is why it’s called liquid gold. You’re taking away from the luxury of it. Unless it’s poison, use tap water. This is something you should understand.
I stopped watching when you discarded the roasting fond.
Glad to see someone else feels the same as I do about veal ! its plain cruel.
Yeh, he kinda butchered the basics of brown stock. He threw out the fond, which is sacrilege. Then he immediately added the mirepoix when they should have simmered the bones by themselves skimming scum until it stopped producing before adding the mirepoix. He added way too much water. The less that still covers the better. I should stop there but….. He also missed numerous opportunities to create more fond. He could have roasted the veggies with renderd fat of the bones and deglazed yet again with red wine. So, there is so much chance for more depth of flavor. Adding chicken feet is helpful in taming the stronger beef flavor vs. veal flavor, much more mimics veal flavors by using the chicken feet.
But I keep telling myself he is learning. Still just 10 mins on the net, and he would have known better. Willful ignorance bothers me.
Mate, you blew up!!!
When meat was still on my menu I made this onced a year and it is a game changer. I had a recipe where it took me a hole weekend because I had to brown the bones twiced on medium heat for hours in the oven.
Everyone that eats meat and likes to cook should do this at least onced.
I turned the video off as soon as he was like "ew I dont want to add this icky stuff from the bottom of the roasting pan" lol. Anthony Bourdain would be rolling in his grave if he heard this
This looks so good!! and I wanna make this so bad but 3 days is too much for me for now.
Do you think the time could be reduced by using a pressure cooker?
Try to roast for longer, also you can roast the vegetable. Last 1 hour more fresh vegetable cuttet last half hour Herbs (all the taste you can smell while cooking is taste you don't have in the End)
I know I am way to late but what book is that? Can’t find it on Amazon or elsewhere
Why the shiny hair?
I’ve seen where some other respectable chefs say a mix of beef and chicken mimics veal. There used to be a company that sold Demi Glacé Gold but it was purchased and food products discontinued. I have not found a replacement that is not way, way too salty. Demi glacé should not contain salt.
Nice video, but I cried when you didn't deglaze your pan. That "gunk" is the heart of the flavor of any sauce. It is created by the Mailard reaction where bits of meat are carmelized. Same flavor same process when you "sear" a steak. That crunchy meat is next level flavor.
The forbidden chocolate ice cube
says he needs "bay leaf and thyme"… proceeds to show bay leaf and fucking rosemary. #ameture
BLOOD???? HE THINKS ITS BLOOD???THIS GUY IS A FUCKING RETARD!!!! GET THE FUCK OUT OF THE KITCHEN
he added more water????!?? the whole point is to remove the water this dude cant actually be this dumb please tell me this is just a very shitty troll video im for real about to report this trash
Tyme or Rosemarry?
There's no blood in or on the bones. What you threw away was gold. Meat is hung and the blood runs out before sale. What often looks like blood is myoglobin.
Myoglobin is a cell in muscles that performs the same job as haemoglobin in blood (holding oxygen), this is why they look similar.
that's rosemary not thyme
I know this is posted a couple years back but we also roast the Veggies as well.
If you are against veal you must stop with all dairy products
Im struggling with the idea of having an ethical problem using a baby cow but having no ethical problem using an adult cow.
1:28 (Also don't tell the french chefs this but you can just add more gelatin to the final product at the end to get a good result, all collagen is doing is breaking down into gelatin)
so you did so much work to let the whole fond of the tray ????? damn
Philly equals "diet NYC" is an accurate statement!
I used the bones again with some fresh veggies and made a killer Remouillage
I can’t get over the prices on the bones, when I was coming up you could practically get them for free
Beautiful Demi-glacé! I’ve just learned to make it myself, and it’s amazing. Next time, hope you will include the bones and all that stuff from the pan. It’s not blood, it’s fond = flavor. Have fun and thanks for sharing!
Love the channel. Did you use all of the stock for the dozen or so Demi glaze cubes? Or did you save some of the broth? Thank you. Looking at getting a 16 qt stock pot to make the different broths and Demi glaze