beef, veal bone reduction, with herbs onion, carrots, strong alcohol like brandy etc. i thought. it takes hours and hours to make and makes superb red wine sauce with lovely deep dark richness for example. well that's what i thought.
As an American, I always die a little bit when a creator says “you can find it from your butcher,” “get it from a deli.” Like yeah that’s how we should be able to buy our food, unfortunately if it’s not sold at Jumbo-Size Mega Corporate Mart, we don’t have access to it. The food distribution system in our country is so corporate.
On the boil, love when chefs over simplify a process. If you boil and reduce a stock to a demi glacé that has any fat content it will become cloudy as you are emulsifying the fat into the sauce and you will not get the result he is showing.
Boil and constantly skim the oil and impurities from the top without removing too much of the gelatinous content until no more impurities come to the surface and then continue to reduce until the correct consistency of Demi… you’re welcome.
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You don’t make your own stock??????????????
beef, veal bone reduction, with herbs onion, carrots, strong alcohol like brandy etc. i thought. it takes hours and hours to make and makes superb red wine sauce with lovely deep dark richness for example. well that's what i thought.
Liquid gold
Demi is classically Veil bones, mirepoix, tomato paste, roasted as far as you can without burning and boiling the hell out of it
dont be lazy and make the stock yourself
Where is the sauce espagnole? 😮😢
I feel like frozen demi-glace cubes you can buy in supermarkets is a huge business opportunity ngl
I was just in Dublin airport. Is the fallow there related?
Isn't demi half stock half espagnol and only then reduced?
All you described was buying stock, heating it up then freezing it for later use.
So…
Bovril then?
Or maybe get some veal bones from your butcher…and if you have all the gear and the time and patience then continue until you have glace de viande 😉
As an American, I always die a little bit when a creator says “you can find it from your butcher,” “get it from a deli.” Like yeah that’s how we should be able to buy our food, unfortunately if it’s not sold at Jumbo-Size Mega Corporate Mart, we don’t have access to it. The food distribution system in our country is so corporate.
…from your butcher or your local deli…
City people are funny.
Demi glace is not traditionally just brown stock reduced – it’s a reduction of equal parts brown stock and espagnole sauce
Make your own!
Whatever meat you cook, freeze the juices. Next day, scrape the fat off the top. Youre left with demi.
talking about demi to normies is breaking the first and second rules…
Bro says: "just get it from your deli or butchers" lol BRO!?! your not from America! if you do that you will die the next day.
How to get really good demi is to buy the stock?
As a chef. We make our own demi.
Wtf planet are you from?
This is just ridiculous click bait garbage, You should be ashamed.
Escoffier would probably slap you for such garbage. B
He could give me an demi glaze
If I ever end up in London y’all’s restaurant is fasho a 1st day stop😂
Hog rider!
On the boil, love when chefs over simplify a process. If you boil and reduce a stock to a demi glacé that has any fat content it will become cloudy as you are emulsifying the fat into the sauce and you will not get the result he is showing.
Boil and constantly skim the oil and impurities from the top without removing too much of the gelatinous content until no more impurities come to the surface and then continue to reduce until the correct consistency of Demi… you’re welcome.