For an extra nice shimmer to the sauce Let the end product cool down to room temperature. Add three eggwhites (only the whites) Stirr them down in the cold sauce and then once again bring it to the boil and stirr slowly. The whites will solidify and float up so you can easily skim them off the top. By doing so all impurities will get caught by the eggwhites and with them get extracted. This leaves you with a sauce that not only tastes better but also gives it that professional shine.
Absolutely! Of course, there are many different ways to make this sauce. This is a very good simple version. All you need to do is add a little butter shallot to a pan, deglaze with alcohol, add a few tablespoons of this sauce and season with as desired (usually pinch of salt, drops of red wine vinegar). Check out my steak au poivre video if you want to see that technique in real time. Thanks for watching.
I’ve watched a ton of cooking videos, and was surprised to see every western homemade beef dishes is just create fond in a pan, add “the big 3” vegetables: carrots onions celeries, add stock and/or wine, slow cook. Optionally add in a few other aromatics or something else you have in the kitchen: tomato paste, garlic, thyme, rosemary, Worcestershire, mushroom powder, etc. It’s pretty much the same procedure for cooking beef stew, braised beef, pot roast, demi-glace, beef stock, just slightly different variations. They always taste good but never something new.
True. I think the majority of home cooks, at least in the states, haven't been taught how to make simple items like those that you mentioned well. So even though this technique could be considered played out by some, for those who don't know, it's a game changer. Especially if you never had any idea how to make a decent steak sauce from scratch. This could be very helpful. I always encourage people to watch many different videos, read as much as possible and come up with your own technique and recipe. Thanks for watching.
Enjoyed the vid, dude. Not quite how we make it at work, but it's a good domestic take on it. One good tip: if you're freezing it, freeze it in ice cube trays; that way you can just grab a bit of demi if you feel a sauce or daube or whatever needs a bit of oomph.
Thanks bro. Yes you are absolutely right about the ice cubes! That's a great idea, I've never done that but I have heard of it before. I've worked for many chefs that make it different ways. One guy would get a huge pot fill it with roasted bones, Pinçage, a couple bottles of red wine and simmer that bad boy for like 3 or 4 days. Topping it off with water every morning. Absolute liquid gold.
I am totally Gobsmacked by the simplicity and ease of this recipe. Even worse, I have actually unwittingly made this sauce is some variation or another making Beef stews and Soups. Not once did it ever occur to me that the Beef Stew Sauce would make a good Demi Glace. I feel so stupid right now! No Salt and No Flour or Corn Starch. All I have to do is just make a couple of simple changes to my beef Stew Recipe and Voila, Demi Glace. Thank You so much.
Don't overlook the subtle simplicity of this sauce my friend. It all starts with the beef stock, which in and of itself is hefty process. (see my French onion soup video) From there, the ingredients of beef stew are similar, but the technique is completely different. Thank you for watching
Hey, my pleasure. At the end of the day it's all about making something tasty for you and possibly your family to enjoy together. God speed @@darrenbivings4227
On everything I love, I would just drink that whole batch out of a measuring cup and enjoy every sip. That has my mouth watering. It would never make it on top of the food cause I would drink it all lol
I half agree. Yes it takes three days including making the broth. I think the broth is the easiest part as you basically just set it and forget it. Browning the meat and adding all the other ingredients for me, is a bit harder
@@ericpierrejeanpellizzari8445 Jep, you are right. And it is also wrong to say that is "just simple and quick". Ask a French saucier, how quick and simple it is... 🙄
This looks delicious, but I cannot get Stock like you mentioned but Beef Fond.... Could I thicken it with Flour? Or an actual Geletan in the package? Please let me know. Thank you ahead of time. Peace
Hi John, yes you definitely can use flour. I have never used Gelatin for a sauce. You can also use equal parts corn starch and water mixed together which is called a slurry. It would be more similar to a beef gravy so I suggest checking out this gravy video I made ua-cam.com/video/nyRP5o5viLI/v-deo.html I always like to think of Fond as natural bouillon cubes. So I would advise you to skip to like 1:34 in that video and proceed replacing stock with water. It will still be delicious. Let me know how it turns out. thanks for watching
I disagree. Tastes great, easier to make than many other Demi recipes, and I think this is what the majority of people who aren't professional cooks can execute well at home. Thank you for watching regardless of your opinion
That's great, thanks for watching. Well basically you keep the Demi the way it is. When you cook a piece of meat in a stainless steel pan there's little brown bits that stick to the bottom. The idea is to remove the cooked meat from the pan, add chopped shallot or garlic or onion and cook for a few minutes, add your choice of alcohol usually red wine, white wine, brandy, marsala ect.. once that reduces down you add a spoon of the Demi or if you're clever an ice cube of Demi. Let that all cook down for a minute and finish with butter, cream, herbs, vinegar, dijon, vegetables, spices, or any mixture of the above. Different combinations of ingredients have different French names i.e au poivre is shallots than brandy than Demi, then cream and green peppercorns. Chassuer is shallots and mushrooms, white wine, Demi, cream, diced tomato and tarragon. Diane would be shallots, brandy, Demi, mustard, cream. But to reiterate, the sauce is just a very concentrated neutral sauce base that isn't fantastic on its own. But after adding a few little ingredients, it transforms into something astounding.
Yes and I'm sure it doesn't taste great and has lots of preservatives. try this recipe instead! I opt for more mature beef bones giving it what I think is a more complex and desirable flavor. Thanks for watching
I don't add any gelatin. I make sure to make a beef stock that is thick and full of natural gelatin. My French onion soup video has the technique for that. Thanks for watching
Oh you know what you can do, just add a bit of water or stock to the over reduced sauce. When you are reducing sauces you are essentially just removing the water content to concentrate flavor. When that would happen at the restaurants I worked in we always added bit of water to it and it always turned out fine. As long as you didn't add a thickening agent, I think you'll be ok. Thanks for watching!
I worked for a chef that filled up a huge stock pot with roasted bones, wine, vegetables, tomato paste-the works. Would simmer it for 3 or 4 days. Absolutely delicious
I think your best bet is to just leave it out. The sauce will still be delicious. I can't think of a good substitute for alcohol. In order to get a dark sauce, make sure you caramelize your vegetables well and add enough tomato paste.
Unfortunately for this particular recipe the ingredients have given all their flavor to the sauce so they are discarded. It seems like a waste, which one could argue is. One could also argue this is the entire ethos of fine dinning, but that digression is for another time and place. Truth be told, the vegetables and meat wouldn't taste great anyway. This sauce is not everyday fare and I believe to achieve something truly special, you must make sacrifices. This is a decision you must make. Thanks for watching.
It's when you cook the vegetables over heat until the natural sugars begin to turn dark brown, the same color as caramel. For this sauce, I do high heat and the veggies turn dark brown quickly
I find that using high heat and reducing the sauce quickly as opposed to slowly keeps the sauce tasting fresh and vibrant. Something I saw in a 3 Michelin restaurant. Unconventional, yes, but the proof is in the pudding. Just my opinion thought, feel free to do it anyway you'd like
Discard. You'll find that all the delicious flavor has been transferred from the meat and vegetables to the sauce. You can save and eat if you'd like but it won't taste very delicious.
Good question. Yes you do indeed cook out all the alcohol. But even then, for some alcohol is not possible. I would just leave it out. You will still have great results with just vegetables, tomato paste and a rich meat stock
That is a very common way to make sauce. I tweaked the technique by slowly simmering the beef broth separately. Then while making the sauce I boil rapidly to infuse the flavors into the sauce and keep it tasting fresh. I think this way works well. Give it a try! Sometimes I find that if you just slowly and slowly reduce the flavors tend to get lost and become one dimensional
What is the scum that rises to the top in every soup, stew and sauces? What does it do if you leave it. Is it acidic or alcaline. Every recipes i see on internet say remove it, but no one gives a reason.
That's a valid question, and I can't say scientifically what it is. Chefs just call it scum or impurities. But what I have noticed first hand is if you don't skim, when your sauce cools it'll be cloudy and have a gradient of color. If you skim aggressively, that same cooled sauce would have a rich solid color and have more flavor, look and taste better. So basically it makes a huge difference, but try it for yourself to see if it's worth it for you.
I enjoy the taste of charred or burnt garlic. The problem is with this dish, you reduce the sauce so much the flavor becomes overpowering by the time you are ready to use it. You can probably simmer burnt garlic in the sauce at the beginning for a few minutes to impart flavor then remove it without the sauce becoming too bitter. Thanks for watching
It does have similarities but is different. The purpose of the meat in this dish is to lend all its flavor to the sauce, which it does. It tastes like flavorless beef jerky after you strain it out. With bourguignon you would usually use short ribs, or chuck (something that requires low and slow cooking as opposed to the meat I used which was hanger steak which needs hot and fast cooking). You would also cook the meat at 250-300 for 2-5 hours in the oven which is much gentler than boiling,. The even soft heat would turn that beef soft delicious and juicy. I have a good recipe for beef bourguignon. Let me know if you'd like to see a video. Thanks for watching
@@hkrider Oh yes I can do that. I marinade the beef in red wine overnight and cook it with a bunch of herbs, veggies and stock low and slow. No problem, I will do a video
As in an alcohol free replacement? I'm sure there are but honestly I wouldn't know what else to use. The whole idea of a the sauce is a red wine sauce. That being said you can just leave it out, you will still have a meaty flavorful sauce. You can season it with beef garum, or mushrooms soy sauce. Something with a lot of umami. If for some reason you can't use specifically red wine, you can substitute a myriad of other cooking alcohol. Brandy, white wine, port, sherry, marsala ect...
@@cambeaukitchen thank you the prompt reply, all the alternatives sure are good given accessibility of red wines is kinda hard in my neck of woods. If ever, is dry red wine eould suffice?
@@dcvalenzuela4540 You're welcome. Absolutely, when wine is dry it's just referring to not having any residual sugars aka not sweet. Dry wine is usually preferred for cooking. But I think probably your best bet is to just leave out the alcohol. Just be sure to add plenty of tomato paste and roast your vegetables hard, use a good amount of roasted meat trim. It will turn out nice. Good luck and let me know how it turns out!
@@cambeaukitchen thank you, but i just wanna leave the alcohol out. So i think, i can use only stock/broth. Unfortunatly i dont get the same colour, like in this video.
True, this is essentially a red wine sauce. You can come close by roasting the bones very dark, caramelizing the vegetables very dark, adding a onion brûlée, and making sure to add enough tomato paste@@schiller7433
Yes absolutely. You can use Lamb, Chicken, Pork, Veal, Duck (most animal bones should work) and achieve the same results. Just be sure to roast the bones until dark and simmer appropriate time to ensure stock is thick and rich with gelatin. You can then proceed with the sauce using desired meat trim.
That's a good question. The answer for me is that I don't think it's necessary and it also changes the texture and flavor a bit. You can most certainly make a thinner stock and add flour and you will have a much higher yield. I also think you have to be careful not to over reduce if you add flour. So in a way if you do t add flour you have more versatility
This looks very good but a lot of people cannot afford to use that much wine or the meat used to get your result. Could make a very good sauce without the aforementioned items.. could use a little red wine for deglazing but not half a bottle. Also, if you want a thickened product as the end result, cook the vegetables, garlic and tomato paste in butter ( 1 tbpsn butter to 1 tbspn flour per cup of liquid ) then roux it up with flour, cook out a few minutes, then add hot beef stock. Simmer all for at least an hour. Strain through a sieve, pressing out veggie juices. If there has been a little separation of fat, add a little corn starch mixture to bring sauce together. Wouldn't be a classic demi-glace but more of an espagnole sauce. Freezes well. Very versatile..
Great comment. I agree this sauce is not cheap nor quick to make. You can certainly use thickening agents and change the ratios around to suit your needs. I encourage it! This happens to be one of my preferred methods for making a rich flavorful red wine based meat sauce. Thanks for watching.
Although this is a very impressive looking sauce and video....this isn't the TRADITIONAL way of making demi glace. The traditional way, is adding beef stock to BROWN/ESPAGNOLE sauce and reducing it. The sauce in your video, is closer to a BORDELAISE sauce (because of your addition of red wine)
Yes, you are correct. The way they taught me at the CIA was to reduce Espagnole and Veal stock as you said. However, after working in fine dinning kitchens around the country for over a decade I haven't tasted a worse flavored sauce than the one from the CIA, if I'm being honest. The thought of Espagnole sauce makes me cringe. I call this sauce classic Demi because it still contains all of the classic ingredients. The technique has been modified to create in my opinion, a more flavorful and approachable sauce for the masses. Thanks for the interesting comment, your compliment and for watching.
Negative. I have a video showing how I made this beef stock. It's the French onion soup video. I make about 4 or 5 quarts of rich broth and freeze it. Whenever I want to make a sauce or soup I pull a quart from the freezer as needed. You can also make a large batch of this sauce and freeze it in ice cube trays. Pop the cubes out and keep them in a zip lock in the freezer. That works fantastically. Thanks for watching
I think you misunderstood, scooter. You don't add gelatin sheets to beef stock. You first make a nice beef broth such as the one from my French onion soup video ( I opted to go with the Japanese ramen technique instead of classic French as I think the flavor is superior) and freeze the extra broth in quart containers. It keeps for months in the freezer without compromising quality.
I made a beef broth in my French onion soup video that I froze and used for this sauce. The beef I used was hanger steak which wouldn't be great as stew meat, it would turn grainy and dry. Also cooking the meat and veggies rapidly as I did is strictly to impart as much flavor as possible leaving the remaining ingredients flavorless. thanks for watching!
I forgot to film it, my bad. Add it after you've roasted the vegetables like 5 minutes or so. Cook the garlic for a couple minutes until it smells good. Thanks for watching
Make a large batch, freeze in ice cube trays. It'll last you a year. Not as expensive per dish as you might think. But yes, obviously more expensive than powder. 100x better though
Thank you. I tried to make a recipe that was home cook friendly. As sometimes in restaurants I've spend days and days preparing sauce that would be unreasonable for anyone outside a professional environment.
If you click on the link it takes you to my French onion soup recipe. I make the beef stock used in this video. I don't care much for veal bones so I use beef, but this is just personal preference. Thanks for watching
I can see why you would say that but I would disagree. I think food evolves over time and mostly for the better. Classic Demi glace is sauce Espagnole (which is disgusting in my opinion) reduced with straight veal or beef stock. Or something of that nature, I can't exactly remember. But the recipe and taste are straight out of the 19th century. I think because it still has all the traditional components except for the dreaded sauce Espagnole, it can be considered a version of "Demi". Perhaps you could make a point that me calling it classic is misleading, but I think I was just trying to point out that its method, technique , and ingredients are still rooted in tradition. Thanks for watching and for the interesting comment
@Cambeau Kitchen I completely agree with your point. I make a batch of demi Glace once a year. I do not make it in the house because it smells like death. But when it's done, it becomes a mother for sauces. Much like sour dough. My point is if you're going to modernize something and change it, give it a new name. I'm definitely going to give yours a try.
40 years cooking. That is NOT a demi. That is a glace de viande, or a beef stock reduction. A demi is half glace, half sauce Espanol, or beef gravy. Demi glace means half glaze. Don't get recipes from UA-cam.
I respect your opinion. I happen to think Espanol sauce is heinous and wont use it, but that's just me. I think people can be more open minded when it comes to different techniques of traditional recipes. I believe just as everything else in the world evolves, so does food. Thanks for watching and the interesting comment
@@cambeaukitchenso DONT call it what it isn’t.If you want to show us what is YOUR SAUCE by all means do so,I actually made your sauce and it was delicious so thanks for that.
@@Andy-x3e4z Is there some Demi glace 10 commandments I'm missing or something? As far as I know it's bovine stock with vegetables, tomato paste, and wine. How is this any different?
@@Andy-x3e4z shots fired! No, It's all good. I was just asking that question metaphorically. All that matters is that you enjoyed your food. Thanks for watching
If you use a different cut of meat like chuck or shank and cook it very low and slow without reducing. Then yes it could be sort of a beef stew. But the small details make all the difference. For example boiling fast, reducing liquid way down, not adding salt and pepper, Thanks for watching
@@krball56 Everything in this recipe can be altered the way you like. It's completely up to you. I personally love garlic and think it adds great flavor to almost everything, so I add it to my sauces, soups and stews. Thanks for watching
I never cared much for the taste of veal bones or really like the idea of veal, to be honest. Thats just.me though. I'd prefer to use locally sourced beef bones. They have a deeper richer flavor IMO
That's not demi. This is a cheap borderlaise sauce. French chefs would laugh at this. Real demi is made with veal bones and Español sauce. No wine. Borderlaise is made with demi and red wine finished with bone marrow. This is not even close.
I do love how polarizing Demi glace is. I had no idea! Yes classically it does have Espanol sauce, which in my opinion is odious and should stay where it belongs, in the 19th century. Outside of the CIA where I attended culinary school, I've never seen Demi glace being made without red wine or some form of alcohol. I believe that's for a good reason. This version is made to retain as much flavor as possible and to be approachable for home cooks. Check out my steak au poivre video. It makes a fantastic pepper sauce. Thanks for watching and thanks for the comment.
je suis scandalisé de voir une telle chose pour faire une glace de viande, il ne faut pas utiliser de la viande (trop précieuse et qui est destiné à être consommée) des os de veau, de boeuf, d'agneau ou des carcasses de poulet feront l'affaire, de plus la moelle contenue dedans apportera du gout à la glace garniture aromatique : oignons ; ail ; laurier ; thym ; navet ; poireau bien sur vous n'utilisez pas de concentré de tomate ou de vin. une glace de viande est faite à partir de parures au maximum et pas de produit industriel, pour le vin là encore pourquoi utiliser un produit 'noble' alors que la recette est de 2 litres d'eau pour 1kg d'os le secret d'une glace de viande, c'est le temps, il faut faire mijoter à tout petit bouillon pendant 7h et ainsi faire réduire, de façon à concentré les aromes et les saveurs. je fais ma glace de viande moi meme, je n'ai jamais acheté de viande pour ça, mon boucher me procure les os, gratuitement il n'y a que la garniture aromatique qui me coute un tout petit peu d'argent et j'ai une glace de viande prête à l'emploi dans mon congélateur.
Merci d'avoir regardé et du commentaire intéressant. Dans ma vidéo de soupe à l'oignon, je fais un bouillon de boeuf. Cette vidéo est mon point de vue sur la transformation de ce bouillon en une sauce demi-glace.
@@cambeaukitchen Sir, you had the courtesy to answer me in French, I have to write to you in Shakespeare's language, it's the least I can do, even if I go through a translator... Forgive me for writing such a harsh comment. I'm not a cook, I'm like a lot of French people, I like to be in my kitchen, whistle or sing loudly while cooking. I happen to do a lot of things myself, including meat glaze and my heart skipped a beat. For me, cooking is my childhood, like many of us I suppose. Today, after doing a lot of research, I have come to understand some things. I don't claim to hold a truth, I wouldn't be wise enough for that. Cooking is above all sharing, conviviality, love and Time. I admit that I like having a pot where meat is simmering in sauce, I like the idea that a dish may need several cooking times to be tasty. I apologize for my disparaging comment, which in the end, brings nothing constructive. I admit that I would like to be able to continue to exchange with you, out of curiosity, out of desire.
all the wrong things, of you have beef stock then use than then reduce it.. thats demi glace.. and also dont use red wine in demi glace.. you put it after when you have demi glace...
Interesting comment. I think we can all agree there are many ways to make Demi sauce. This is a user friendly way to make a delicious, quick sauce. thanks for watching
I could see how you would say that, however traditional Espagnole has more tomato and is thickened with flour. I would say this is a new age technique to Demi-glace. Everything from the technique of making the stock seperatly (Japanese ramen style) to boiling it down rapidly to intensify the flavor and to keep it fresh. Also the Espagnole that I made in culinary school was ghastly. Thanks for watching.
@@cambeaukitchen with all respect , if we want to be precise the Beef stock should be Brown beef stock …. For me seems more , Escoffier classic France cuisine (Escoffier) just no roux …..Demiglass , 🤔. If we want be “new age”I will suggest no tomato no roux at all , add some aroma (herbs ) and double reduction 😆 . Anyway Good video …. 😉
Thank God I'm not the only one. Garlic has become another stupid religion for impressional people. I loathe and detest it. They're putting garlic, in one form or another, into everything, these days. Soon it'll be in cornflakes. Hate it.
@@puccini4530 I definitely think it's overused in certain applications. But in general garlic is a supremely delicious and healthy ingredient. It's the algebra of flavor to many different cuisines
Yes, I've heard that excuse/argument on 1,000s of occasions. Even in tiny quantities it overwhelms all other flavours. Chefs now use it in so many dishes, rather than extract the flavours of the principle ingredient. IT is not an ingredient - it is a religion.@@cambeaukitchen
I respect that comment. Wooden spoons or rubber spatulas are ideal. There's something so visceral about metal spoons, I love them. Also, note that's a small Kunz spoon, not your average
@philip stevenson I'm always willing to learn. What's your method? Keep in mind this video is geared towards home cooks that want a delicious meat sauce in a reasonable amount of time. I'd say it does that pretty well
Care to explain? Don't even think about giving me that half sauce espanol half veal stock bs. That sauce is better suited for car oil than on a plate. But I would like to hear you out.
To all of you watching this video, it's wrong. 1st, DEMI GLACE is not the mother of all sauces, it's called GLACE in FRENCH. It's not even a Mother sauce according to ESCOFFIER. 1st, you have to roast beef bones with mirepoix,then add to stock pot, add more vegetables, and other spices, bring to boil, simmer for 4 days, strain and reduce with dry red wine then you are ready to make your demi GLACE, I know because I have made it before. That's Classical French style cooking. I am FRENCH trained from Culinary school in working with FRENCH CHEFS, this video is wrong. Demi GLACE takes a long time, but that's why FRENCH food is so expensive, everything is. From cold food to DESSERTS. So is JAPANESE FOOD, extremely expensive that's why I don't go, I would rather go to a CHINESE restaurant. Not that I am cheap but I am practical live within your BUDGET, if you have a family, money adds up fast, in today's market, many other expenses to think about.
I respect your opinion and I too have made Demi Glace sauce that way. Several times at the Culinary Institute of America where I went to school and other restaurants where I trained. To be curt, most of those super old school sauces aren't great, IMO. Not only that, but most people aren't going to spend 4 days making a sauce. In my opinion, making beef stock with the "ramen broth" method yields a fantastically clean and vibrant broth (roasting or blanching bones, simmering and adding aromatics only in the last hour). Traditionally I think the French use veal bones but I don't care much for them. I also enjoy searing meat trim, roasting vegetables and boiling down the sauce quickly to keep the flavors bright and fresh. This is just my method, to each their own. I appreciate the dialog. Thanks for watching
That's what they teach you in school. I find the smell and taste of veal bones off putting ( not to mention the idea of slaughtering and consuming 16 week old beef). I prefer the complexity and flavor of mature beef bones. But the choice is completely up to you. Try both and see which you like better. Thanks for watching
@@cambeaukitchen How do you feel about subbing "Better than bullion" for the stock and maybe adding a tiny bit of gelatin in powered form? I imagine the sodium levels might get too high.
concise, informative and not inflated longer than it needs to be. thanks
Thanks very much!
there was a tv show called northern exposure who spent a whole episode dealing with demi glace and i still search for it online every once in a while
I'd like to watch it if you are able to find the link. That show was a little before my time but looks like it had a cult following.
For an extra nice shimmer to the sauce
Let the end product cool down to room temperature.
Add three eggwhites (only the whites)
Stirr them down in the cold sauce and then once again bring it to the boil and stirr slowly.
The whites will solidify and float up so you can easily skim them off the top.
By doing so all impurities will get caught by the eggwhites and with them get extracted.
This leaves you with a sauce that not only tastes better but also gives it that professional shine.
That's an interesting technique, similar to consommé. Thanks for sharing
Thank you for keeping that simple like some of the other cooking videos that I have seen
My pleasure. Thanks for watching
Wow, this was a nice quick way to make Demi Glace.
Thank you!!
Gets to the point fast, super simple and easy to follow, thanks mate!
Happy cooking! Thanks for watching
Outstanding vid. Excellent narration. Zero fluff, just instructions. Subbed.
Thank you!
Great vid. I could do that now!
Thank you. Absolutely you can! It's really not that hard to make a great sauce. Good luck
I had no idea this was so easy. I will be making this all the time from now on. Thank you!
Absolutely! Of course, there are many different ways to make this sauce. This is a very good simple version. All you need to do is add a little butter shallot to a pan, deglaze with alcohol, add a few tablespoons of this sauce and season with as desired (usually pinch of salt, drops of red wine vinegar). Check out my steak au poivre video if you want to see that technique in real time. Thanks for watching.
That because its not easy and this is not or even close to being a Demi Glace
What type of oil did you use ?
Maurice Minnefield had this at his big feast. I've always wanted to try it thanks!
Huge fan of his. Thanks for watching!
I’ve watched a ton of cooking videos, and was surprised to see every western homemade beef dishes is just create fond in a pan, add “the big 3” vegetables: carrots onions celeries, add stock and/or wine, slow cook. Optionally add in a few other aromatics or something else you have in the kitchen: tomato paste, garlic, thyme, rosemary, Worcestershire, mushroom powder, etc.
It’s pretty much the same procedure for cooking beef stew, braised beef, pot roast, demi-glace, beef stock, just slightly different variations. They always taste good but never something new.
True. I think the majority of home cooks, at least in the states, haven't been taught how to make simple items like those that you mentioned well. So even though this technique could be considered played out by some, for those who don't know, it's a game changer. Especially if you never had any idea how to make a decent steak sauce from scratch. This could be very helpful. I always encourage people to watch many different videos, read as much as possible and come up with your own technique and recipe. Thanks for watching.
Great video thanks. I am so happy you didn't add any flour or cornstarch to this sauce Bass. Great for the keto / carnivore diet.
Absolutely. Thanks for watching
Enjoyed the vid, dude. Not quite how we make it at work, but it's a good domestic take on it. One good tip: if you're freezing it, freeze it in ice cube trays; that way you can just grab a bit of demi if you feel a sauce or daube or whatever needs a bit of oomph.
Thanks bro. Yes you are absolutely right about the ice cubes! That's a great idea, I've never done that but I have heard of it before.
I've worked for many chefs that make it different ways. One guy would get a huge pot fill it with roasted bones, Pinçage, a couple bottles of red wine and simmer that bad boy for like 3 or 4 days. Topping it off with water every morning. Absolute liquid gold.
I am totally Gobsmacked by the simplicity and ease of this recipe. Even worse, I have actually unwittingly made this sauce is some variation or another making Beef stews and Soups. Not once did it ever occur to me that the Beef Stew Sauce would make a good Demi Glace. I feel so stupid right now! No Salt and No Flour or Corn Starch. All I have to do is just make a couple of simple changes to my beef Stew Recipe and Voila, Demi Glace. Thank You so much.
Don't overlook the subtle simplicity of this sauce my friend. It all starts with the beef stock, which in and of itself is hefty process. (see my French onion soup video) From there, the ingredients of beef stew are similar, but the technique is completely different. Thank you for watching
I couldn't agree more. And Once again, Thank you!
Hey, my pleasure. At the end of the day it's all about making something tasty for you and possibly your family to enjoy together. God speed @@darrenbivings4227
On everything I love, I would just drink that whole batch out of a measuring cup and enjoy every sip. That has my mouth watering. It would never make it on top of the food cause I would drink it all lol
Oh yeah! you got that right! thanks for watching
A demi glace takes like 3 days if you dont already have the gelatinous broth which is rgyably the hardest part
I half agree. Yes it takes three days including making the broth. I think the broth is the easiest part as you basically just set it and forget it. Browning the meat and adding all the other ingredients for me, is a bit harder
What the use for the red wine !!!!???? Can I replaced it with red vinegar ??thank u🌹
The cheap meat looks pretty well marbled XD
"cheap" meat aka prime hanger trim
Literally came to say exactly this 😂
Wrong way to do!
Don’t watch anymore
@@ericpierrejeanpellizzari8445 Jep, you are right. And it is also wrong to say that is "just simple and quick". Ask a French saucier, how quick and simple it is... 🙄
Fine French food is like art… overpriced and everyone pretends like it’s amazing.
Oh my goodness I do this with meat trimmings. I save some and put them in the freezer for another time sometimes😂
This is exactly the recipe I was looking for!!
Perfect, thanks for watching!
This looks delicious, but I cannot get Stock like you mentioned but Beef Fond.... Could I thicken it with Flour? Or an actual Geletan in the package? Please let me know. Thank you ahead of time. Peace
Hi John, yes you definitely can use flour. I have never used Gelatin for a sauce. You can also use equal parts corn starch and water mixed together which is called a slurry. It would be more similar to a beef gravy so I suggest checking out this gravy video I made ua-cam.com/video/nyRP5o5viLI/v-deo.html
I always like to think of Fond as natural bouillon cubes. So I would advise you to skip to like 1:34 in that video and proceed replacing stock with water. It will still be delicious. Let me know how it turns out. thanks for watching
You better use gelatin. Its the same as the gelatin from the meat, really.
do you see the smoke coming from your oil in the beginning? it means it's too hot...
Yes, you are right about that
This is awesome, thanks man!
Thanks for watching!
Thanks for sharing looks delicious
Thanks for watching and commenting. Happy cooking
So much effort for little reward, i'll wait until it comes in a packet or tube :)
Or go to your local butcher shop!
JUST OMG LOL!!!!!! You habe no idea what a Demiglace is!
You made the broth.
I disagree. Tastes great, easier to make than many other Demi recipes, and I think this is what the majority of people who aren't professional cooks can execute well at home. Thank you for watching regardless of your opinion
Great recipe can’t wait to try this out, I’m curious as to what else you would add to it? Cream is an interesting ingredient
That's great, thanks for watching. Well basically you keep the Demi the way it is. When you cook a piece of meat in a stainless steel pan there's little brown bits that stick to the bottom. The idea is to remove the cooked meat from the pan, add chopped shallot or garlic or onion and cook for a few minutes, add your choice of alcohol usually red wine, white wine, brandy, marsala ect.. once that reduces down you add a spoon of the Demi or if you're clever an ice cube of Demi. Let that all cook down for a minute and finish with butter, cream, herbs, vinegar, dijon, vegetables, spices, or any mixture of the above.
Different combinations of ingredients have different French names i.e au poivre is shallots than brandy than Demi, then cream and green peppercorns. Chassuer is shallots and mushrooms, white wine, Demi, cream, diced tomato and tarragon. Diane would be shallots, brandy, Demi, mustard, cream.
But to reiterate, the sauce is just a very concentrated neutral sauce base that isn't fantastic on its own. But after adding a few little ingredients, it transforms into something astounding.
@@cambeaukitchen woa thank you so much for the tips I’ve been a cook for only 2 years still learning
A demi glace is a veal stock reduction and pricey if you order from US Foods
Yes and I'm sure it doesn't taste great and has lots of preservatives. try this recipe instead! I opt for more mature beef bones giving it what I think is a more complex and desirable flavor. Thanks for watching
What happens if i dont have the gelatine? What other option i can use?
I don't add any gelatin. I make sure to make a beef stock that is thick and full of natural gelatin. My French onion soup video has the technique for that. Thanks for watching
argh! I reduced it too much post beef stock. I got like half a cup of sauce haha At least i ate all the carrots out of it :)
Oh you know what you can do, just add a bit of water or stock to the over reduced sauce. When you are reducing sauces you are essentially just removing the water content to concentrate flavor. When that would happen at the restaurants I worked in we always added bit of water to it and it always turned out fine. As long as you didn't add a thickening agent, I think you'll be ok. Thanks for watching!
I don't have any beef and celery what can I use?
You can just roast onion and carrots, add tomato paste, add wine and reduce. Then add your stock. It'll still turn out delicious
I’d eat that as a stew nice chunk of bread, good to go
The meat gets a chalky texture and is bone dry, the carrots are good though. But hey, if you're hungry enough. Thanks for watching
Good chef
thank you chef
It’s one of 5 mother sauces
Yes indeed. In my opinion the other mother sauces can't hold a candle to this one with the exception of hollandaise
@@cambeaukitchen 🤣👍 I like to use good marrow bones 🦴
When did you add the garlic?
About 5 minutes after adding the initial vegetables
what happened to the garlic?
Good catch. I forgot to film it. I add it and cook for about 5 minutes after the other vegetables have caramelized for 5-10 minutes.
@@cambeaukitchen thanks for the clarification😊
@@saintjohn176 Anytime! Thanks for watching
The chef on the titanic took 48 hours to cook his demiglase
I worked for a chef that filled up a huge stock pot with roasted bones, wine, vegetables, tomato paste-the works. Would simmer it for 3 or 4 days. Absolutely delicious
I've never made deli without beef/veal bones
Is there any way to substitute the red wine with other non alcoholic liquid?
I think your best bet is to just leave it out. The sauce will still be delicious. I can't think of a good substitute for alcohol. In order to get a dark sauce, make sure you caramelize your vegetables well and add enough tomato paste.
You can try boiling the wine, the alcohol will boil off first leaving an alcohol-free remainder.
@@Philip8888888 Yes that will work. Thank you mongoose
What happens with all the base ingredients (meat, vegetables) that do not go into the sauce? Hope they don't get thrown away but end up as a meal.
Unfortunately for this particular recipe the ingredients have given all their flavor to the sauce so they are discarded. It seems like a waste, which one could argue is. One could also argue this is the entire ethos of fine dinning, but that digression is for another time and place. Truth be told, the vegetables and meat wouldn't taste great anyway. This sauce is not everyday fare and I believe to achieve something truly special, you must make sacrifices. This is a decision you must make. Thanks for watching.
@Charles Davis Thank you chef!
Get yourself a full grown Husky. Place all of the base ingredients neatly on a dish on the floor, in 2 minutes they will magically disappear.
@cambeaukitchen have you tried to blend the vegetables with sauce? And then just pass it through shinoa
One word: Bonewerks.
Nailed it
Did he ad the garlic?
Yes add the garlic after the other veggies are caramelized so it doesn't burn, right before adding wine and tomato paste. Thanks for watching
What is carmelising?
It's when you cook the vegetables over heat until the natural sugars begin to turn dark brown, the same color as caramel. For this sauce, I do high heat and the veggies turn dark brown quickly
@@cambeaukitchen oh! I know what carmelising is. But you said carmelising....
High heat for so long is a bit confusing...
I find that using high heat and reducing the sauce quickly as opposed to slowly keeps the sauce tasting fresh and vibrant. Something I saw in a 3 Michelin restaurant. Unconventional, yes, but the proof is in the pudding. Just my opinion thought, feel free to do it anyway you'd like
You need a spatula, sir.
Why?
What do you do with all the leftover meat and vegetables?
Discard. You'll find that all the delicious flavor has been transferred from the meat and vegetables to the sauce. You can save and eat if you'd like but it won't taste very delicious.
Thank you, Cambeau!
Nice one, except for the beef broth you have to work for that! Look simple but is not actually.
Thanks for watching!
Do you have any wine alternatives? I can’t have alcohol in my food.
When you cook alcohol, the alcohol evaporates, so you get the flavor, but non of the alcohol in it. So, it shouldn't be a problem
Good question. Yes you do indeed cook out all the alcohol. But even then, for some alcohol is not possible. I would just leave it out. You will still have great results with just vegetables, tomato paste and a rich meat stock
Actually. You can use Water
@@ryanbinarao9633 thanks friend
Skin Bracer or Aqua Velva . Classics
You should be simmering not boil
That is a very common way to make sauce. I tweaked the technique by slowly simmering the beef broth separately. Then while making the sauce I boil rapidly to infuse the flavors into the sauce and keep it tasting fresh. I think this way works well. Give it a try! Sometimes I find that if you just slowly and slowly reduce the flavors tend to get lost and become one dimensional
What is the scum that rises to the top in every soup, stew and sauces? What does it do if you leave it. Is it acidic or alcaline. Every recipes i see on internet say remove it, but no one gives a reason.
That's a valid question, and I can't say scientifically what it is. Chefs just call it scum or impurities. But what I have noticed first hand is if you don't skim, when your sauce cools it'll be cloudy and have a gradient of color. If you skim aggressively, that same cooled sauce would have a rich solid color and have more flavor, look and taste better. So basically it makes a huge difference, but try it for yourself to see if it's worth it for you.
Garlic? Forgot?
Yes, my bad. I add it after the other vegetables have caramelized (5-10 min) and cook it until fragrant (3-5min).
@@cambeaukitchen garlic is good for memory. Hahaha
@@jheitor10 Now it's all making sense... ha
Regards from Brazil, today drinking Caipirinha. I like your video. Bye
wow this made me want to get mcdonalds
I like where your head is at. You could make a great poutine, just need to add cheese curds
How come people don't like a little burned garlic!?
..
🎉 It really pops my corn!! 🎉
I really like the taste.. 😅
I enjoy the taste of charred or burnt garlic. The problem is with this dish, you reduce the sauce so much the flavor becomes overpowering by the time you are ready to use it. You can probably simmer burnt garlic in the sauce at the beginning for a few minutes to impart flavor then remove it without the sauce becoming too bitter. Thanks for watching
isnt this beef bourgignon?
It does have similarities but is different. The purpose of the meat in this dish is to lend all its flavor to the sauce, which it does. It tastes like flavorless beef jerky after you strain it out.
With bourguignon you would usually use short ribs, or chuck (something that requires low and slow cooking as opposed to the meat I used which was hanger steak which needs hot and fast cooking). You would also cook the meat at 250-300 for 2-5 hours in the oven which is much gentler than boiling,. The even soft heat would turn that beef soft delicious and juicy.
I have a good recipe for beef bourguignon. Let me know if you'd like to see a video. Thanks for watching
@@cambeaukitchen yes I would like to see a video for beef bourguignon !
@@hkrider Oh yes I can do that. I marinade the beef in red wine overnight and cook it with a bunch of herbs, veggies and stock low and slow. No problem, I will do a video
any alternatives for the red wine or it is not replaceble?
As in an alcohol free replacement? I'm sure there are but honestly I wouldn't know what else to use. The whole idea of a the sauce is a red wine sauce. That being said you can just leave it out, you will still have a meaty flavorful sauce. You can season it with beef garum, or mushrooms soy sauce. Something with a lot of umami.
If for some reason you can't use specifically red wine, you can substitute a myriad of other cooking alcohol. Brandy, white wine, port, sherry, marsala ect...
In some sauces I have had balsamic vinegar, sometimes apple cider vinegar. Also enrichened the sauce. But Ofc it’s not the same
@@nicoviebrock5348 Yeah that's a good point. Vinegar added at the end would work in its own way. Probably Verjus would be nice too.
@@cambeaukitchen thank you the prompt reply, all the alternatives sure are good given accessibility of red wines is kinda hard in my neck of woods. If ever, is dry red wine eould suffice?
@@dcvalenzuela4540 You're welcome. Absolutely, when wine is dry it's just referring to not having any residual sugars aka not sweet. Dry wine is usually preferred for cooking. But I think probably your best bet is to just leave out the alcohol. Just be sure to add plenty of tomato paste and roast your vegetables hard, use a good amount of roasted meat trim. It will turn out nice. Good luck and let me know how it turns out!
What can i use instead of red wine
White wine, Dry Sherry, Sake maybe. You can leave it out. What are your options?
@@cambeaukitchen thank you, but i just wanna leave the alcohol out. So i think, i can use only stock/broth. Unfortunatly i dont get the same colour, like in this video.
True, this is essentially a red wine sauce. You can come close by roasting the bones very dark, caramelizing the vegetables very dark, adding a onion brûlée, and making sure to add enough tomato paste@@schiller7433
@@cambeaukitchen thank you for the hint 👍🏻
Any alternate to beef stock?
Yes absolutely. You can use Lamb, Chicken, Pork, Veal, Duck (most animal bones should work) and achieve the same results. Just be sure to roast the bones until dark and simmer appropriate time to ensure stock is thick and rich with gelatin. You can then proceed with the sauce using desired meat trim.
Why don't you add flour ?
That's a good question. The answer for me is that I don't think it's necessary and it also changes the texture and flavor a bit. You can most certainly make a thinner stock and add flour and you will have a much higher yield. I also think you have to be careful not to over reduce if you add flour. So in a way if you do t add flour you have more versatility
This looks very good but a lot of people cannot afford to use that much wine or the meat used to get your result. Could make a very good sauce without the aforementioned items.. could use a little red wine for deglazing but not half a bottle. Also, if you want a thickened product as the end result, cook the vegetables, garlic and tomato paste in butter ( 1 tbpsn butter to 1 tbspn flour per cup of liquid ) then roux it up with flour, cook out a few minutes, then add hot beef stock. Simmer all for at least an hour. Strain through a sieve, pressing out veggie juices. If there has been a little separation of fat, add a little corn starch mixture to bring sauce together. Wouldn't be a classic demi-glace but more of an espagnole sauce. Freezes well. Very versatile..
Great comment. I agree this sauce is not cheap nor quick to make. You can certainly use thickening agents and change the ratios around to suit your needs. I encourage it! This happens to be one of my preferred methods for making a rich flavorful red wine based meat sauce. Thanks for watching.
Although this is a very impressive looking sauce and video....this isn't the TRADITIONAL way of making demi glace. The traditional way, is adding beef stock to BROWN/ESPAGNOLE sauce and reducing it.
The sauce in your video, is closer to a BORDELAISE sauce (because of your addition of red wine)
Yes, you are correct. The way they taught me at the CIA was to reduce Espagnole and Veal stock as you said. However, after working in fine dinning kitchens around the country for over a decade I haven't tasted a worse flavored sauce than the one from the CIA, if I'm being honest. The thought of Espagnole sauce makes me cringe.
I call this sauce classic Demi because it still contains all of the classic ingredients. The technique has been modified to create in my opinion, a more flavorful and approachable sauce for the masses.
Thanks for the interesting comment, your compliment and for watching.
@@cambeaukitchen makes total sense...and I thoroughly agree about espagnole 😂😂
Well, looks like you are missing the point by using a already made concentrated beef broth, doesn't it?
Negative. I have a video showing how I made this beef stock. It's the French onion soup video. I make about 4 or 5 quarts of rich broth and freeze it. Whenever I want to make a sauce or soup I pull a quart from the freezer as needed. You can also make a large batch of this sauce and freeze it in ice cube trays. Pop the cubes out and keep them in a zip lock in the freezer. That works fantastically. Thanks for watching
You didn't add the garlic!
Yes, I forgot to film that part. Add it after you cook the vegetables for a few minutes. Don't burn the garlic!
🤤🤤🤤🤤🤤
thanks for watching
Your oil is burning, it is not supposed to smoke like this
Why not?
@@cambeaukitchenif you need to ask, youre as bad as a chef as i am at driving F1.
WTF? Gelatinous beef stock? Frozen? What century did you travel back in time from?
I think you misunderstood, scooter. You don't add gelatin sheets to beef stock. You first make a nice beef broth such as the one from my French onion soup video ( I opted to go with the Japanese ramen technique instead of classic French as I think the flavor is superior) and freeze the extra broth in quart containers. It keeps for months in the freezer without compromising quality.
So this would be called a MOASS 😂
MOASS indeed
This is great but just FYI - you never added the garlic.
Thanks. I forgot to record that part. I did add it, it just wasn't on video. Feel free to add or leave out at your discretion. Thanks for watching.
That looks like beef stew not Demi glas! You cook the bones!
I made a beef broth in my French onion soup video that I froze and used for this sauce. The beef I used was hanger steak which wouldn't be great as stew meat, it would turn grainy and dry. Also cooking the meat and veggies rapidly as I did is strictly to impart as much flavor as possible leaving the remaining ingredients flavorless. thanks for watching!
Зачёт 👌
Thank you
WHERE'S THE GARLIC?!
I forgot to film it, my bad. Add it after you've roasted the vegetables like 5 minutes or so. Cook the garlic for a couple minutes until it smells good. Thanks for watching
This might fo in a pinch...but its not the way to make demi glace
True, it's slightly unconventional. It makes a tasty sauce, tho!
Où est la farine tourifier
Thank you
Bit Bourgeois. Hardly everyday grub I’d say… the stock would cost more than a decent joint. Shame on you!
Looks delicious mind…
Make a large batch, freeze in ice cube trays. It'll last you a year. Not as expensive per dish as you might think. But yes, obviously more expensive than powder. 100x better though
@@cambeaukitchen I wish I could smell and taste it… wonderful no doubt.
Who has tomato paste in a squeeze tube.
It's very common in the States. It's actually a pretty decent product. It's not the best but very decent, especially for this purpose
well done but room to improve
Thank you. I tried to make a recipe that was home cook friendly. As sometimes in restaurants I've spend days and days preparing sauce that would be unreasonable for anyone outside a professional environment.
@@cambeaukitchen understandable
This isn't demi. Where are the veal bones?
If you click on the link it takes you to my French onion soup recipe. I make the beef stock used in this video. I don't care much for veal bones so I use beef, but this is just personal preference. Thanks for watching
WHY WOULD YOU WANT GRAVY ON A STEAK?
Looks delicious! But it is nowhere near Demi Glace historically speaking.
I can see why you would say that but I would disagree. I think food evolves over time and mostly for the better. Classic Demi glace is sauce Espagnole (which is disgusting in my opinion) reduced with straight veal or beef stock. Or something of that nature, I can't exactly remember. But the recipe and taste are straight out of the 19th century.
I think because it still has all the traditional components except for the dreaded sauce Espagnole, it can be considered a version of "Demi". Perhaps you could make a point that me calling it classic is misleading, but I think I was just trying to point out that its method, technique , and ingredients are still rooted in tradition.
Thanks for watching and for the interesting comment
@Cambeau Kitchen I completely agree with your point. I make a batch of demi Glace once a year. I do not make it in the house because it smells like death. But when it's done, it becomes a mother for sauces. Much like sour dough. My point is if you're going to modernize something and change it, give it a new name. I'm definitely going to give yours a try.
40 years cooking. That is NOT a demi. That is a glace de viande, or a beef stock reduction. A demi is half glace, half sauce Espanol, or beef gravy. Demi glace means half glaze. Don't get recipes from UA-cam.
I respect your opinion. I happen to think Espanol sauce is heinous and wont use it, but that's just me. I think people can be more open minded when it comes to different techniques of traditional recipes. I believe just as everything else in the world evolves, so does food. Thanks for watching and the interesting comment
@@cambeaukitchenso DONT call it what it isn’t.If you want to show us what is YOUR SAUCE by all means do so,I actually made your sauce and it was delicious so thanks for that.
@@Andy-x3e4z Is there some Demi glace 10 commandments I'm missing or something? As far as I know it's bovine stock with vegetables, tomato paste, and wine. How is this any different?
@@cambeaukitchen You did fine,it’s your recipe man and as I said I’ve tried it with my steak PERFECT.Dont take it personally I wasn’t judging you.
@@Andy-x3e4z shots fired! No, It's all good. I was just asking that question metaphorically. All that matters is that you enjoyed your food. Thanks for watching
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*/-*/*-/
Thank you!
This guy is a shoemaker
Spoken like a true cobbler. Thanks for watching
Shoemaker! That's awesome! That's what we called hack cooks! Calling someone a Shoemaker was the ultimate insult in the kitchen
Thats not a demi glace sauce, thats a beef stew.
If you use a different cut of meat like chuck or shank and cook it very low and slow without reducing. Then yes it could be sort of a beef stew. But the small details make all the difference. For example boiling fast, reducing liquid way down, not adding salt and pepper, Thanks for watching
Very simple😅
Of course!
Garlic now?😂😂😂😂😂😂
Garlic after cooking the vegetables. My bad I forgot to film that part
@@cambeaukitchen my point as a chef is ..why garlic???
@@krball56 Everything in this recipe can be altered the way you like. It's completely up to you. I personally love garlic and think it adds great flavor to almost everything, so I add it to my sauces, soups and stews. Thanks for watching
This isn’t Demi glacé. Demi glacé is made from veal bones…
I never cared much for the taste of veal bones or really like the idea of veal, to be honest. Thats just.me though. I'd prefer to use locally sourced beef bones. They have a deeper richer flavor IMO
That's not demi. This is a cheap borderlaise sauce. French chefs would laugh at this. Real demi is made with veal bones and Español sauce. No wine. Borderlaise is made with demi and red wine finished with bone marrow. This is not even close.
I do love how polarizing Demi glace is. I had no idea! Yes classically it does have Espanol sauce, which in my opinion is odious and should stay where it belongs, in the 19th century. Outside of the CIA where I attended culinary school, I've never seen Demi glace being made without red wine or some form of alcohol. I believe that's for a good reason.
This version is made to retain as much flavor as possible and to be approachable for home cooks. Check out my steak au poivre video. It makes a fantastic pepper sauce. Thanks for watching and thanks for the comment.
je suis scandalisé de voir une telle chose
pour faire une glace de viande, il ne faut pas utiliser de la viande (trop précieuse et qui est destiné à être consommée) des os de veau, de boeuf, d'agneau ou des carcasses de poulet feront l'affaire, de plus la moelle contenue dedans apportera du gout à la glace
garniture aromatique : oignons ; ail ; laurier ; thym ; navet ; poireau
bien sur vous n'utilisez pas de concentré de tomate ou de vin. une glace de viande est faite à partir de parures au maximum et pas de produit industriel, pour le vin là encore pourquoi utiliser un produit 'noble' alors que la recette est de 2 litres d'eau pour 1kg d'os
le secret d'une glace de viande, c'est le temps, il faut faire mijoter à tout petit bouillon pendant 7h et ainsi faire réduire, de façon à concentré les aromes et les saveurs.
je fais ma glace de viande moi meme, je n'ai jamais acheté de viande pour ça, mon boucher me procure les os, gratuitement il n'y a que la garniture aromatique qui me coute un tout petit peu d'argent et j'ai une glace de viande prête à l'emploi dans mon congélateur.
Merci d'avoir regardé et du commentaire intéressant. Dans ma vidéo de soupe à l'oignon, je fais un bouillon de boeuf. Cette vidéo est mon point de vue sur la transformation de ce bouillon en une sauce demi-glace.
@@cambeaukitchen Sir,
you had the courtesy to answer me in French, I have to write to you in Shakespeare's language, it's the least I can do, even if I go through a translator...
Forgive me for writing such a harsh comment. I'm not a cook, I'm like a lot of French people, I like to be in my kitchen, whistle or sing loudly while cooking.
I happen to do a lot of things myself, including meat glaze and my heart skipped a beat.
For me, cooking is my childhood, like many of us I suppose.
Today, after doing a lot of research, I have come to understand some things. I don't claim to hold a truth, I wouldn't be wise enough for that. Cooking is above all sharing, conviviality, love and Time. I admit that I like having a pot where meat is simmering in sauce, I like the idea that a dish may need several cooking times to be tasty.
I apologize for my disparaging comment, which in the end, brings nothing constructive.
I admit that I would like to be able to continue to exchange with you, out of curiosity, out of desire.
I think the sauce made would more resemble a Bourdellaise, but would be close to a demi-glace, the wine reduction being the key difference.
all the wrong things, of you have beef stock then use than then reduce it.. thats demi glace.. and also dont use red wine in demi glace.. you put it after when you have demi glace...
Interesting comment. I think we can all agree there are many ways to make Demi sauce. This is a user friendly way to make a delicious, quick sauce. thanks for watching
cheap meat？
Ha, let's call a spade a spade. I used scrumptious high quality meat. But they were trimming I brought home from the shop I worked in
mothers milk
That's perverse
Demi glass ? Seems Espagnole sauce ….
I could see how you would say that, however traditional Espagnole has more tomato and is thickened with flour. I would say this is a new age technique to Demi-glace. Everything from the technique of making the stock seperatly (Japanese ramen style) to boiling it down rapidly to intensify the flavor and to keep it fresh. Also the Espagnole that I made in culinary school was ghastly. Thanks for watching.
@@cambeaukitchen with all respect , if we want to be precise the Beef stock should be Brown beef stock …. For me seems more , Escoffier classic France cuisine (Escoffier) just no roux …..Demiglass , 🤔. If we want be “new age”I will suggest no tomato no roux at all , add some aroma (herbs ) and double reduction 😆 . Anyway Good video …. 😉
@@kimchisgood2993 All fair points
I hate hate garlic 😊
You can just leave it out, no problem
Thank God I'm not the only one. Garlic has become another stupid religion for impressional people. I loathe and detest it. They're putting garlic, in one form or another, into everything, these days. Soon it'll be in cornflakes. Hate it.
@@puccini4530 I definitely think it's overused in certain applications. But in general garlic is a supremely delicious and healthy ingredient. It's the algebra of flavor to many different cuisines
Yes, I've heard that excuse/argument on 1,000s of occasions. Even in tiny quantities it overwhelms all other flavours. Chefs now use it in so many dishes, rather than extract the flavours of the principle ingredient. IT is not an ingredient - it is a religion.@@cambeaukitchen
@@puccini4530 I respect your opinions. Very interesting. Thanks for watching
Eh, you basically skipped 80% of the work, and called it easy, lol
Most things in cooking are really pretty simple. They just require proper execution. Nuclear Physics on the other hand, I would consider hard.
Get yourself a wooden spoon for goodness sake
I respect that comment. Wooden spoons or rubber spatulas are ideal. There's something so visceral about metal spoons, I love them. Also, note that's a small Kunz spoon, not your average
nope
False
@@cambeaukitchen yes I agree that is not how you make a good demi-glace
@philip stevenson I'm always willing to learn. What's your method? Keep in mind this video is geared towards home cooks that want a delicious meat sauce in a reasonable amount of time. I'd say it does that pretty well
@philip stevenson still waiting for a response my dear
Sorry, bro. But, wrong in every way.
Care to explain? Don't even think about giving me that half sauce espanol half veal stock bs. That sauce is better suited for car oil than on a plate. But I would like to hear you out.
To all of you watching this video, it's wrong. 1st, DEMI GLACE is not the mother of all sauces, it's called GLACE in FRENCH. It's not even a Mother sauce according to ESCOFFIER. 1st, you have to roast beef bones with mirepoix,then add to stock pot, add more vegetables, and other spices, bring to boil, simmer for 4 days, strain and reduce with dry red wine then you are ready to make your demi GLACE, I know because I have made it before. That's Classical French style cooking. I am FRENCH trained from Culinary school in working with FRENCH CHEFS, this video is wrong. Demi GLACE takes a long time, but that's why FRENCH food is so expensive, everything is. From cold food to DESSERTS. So is JAPANESE FOOD, extremely expensive that's why I don't go, I would rather go to a CHINESE restaurant. Not that I am cheap but I am practical live within your BUDGET, if you have a family, money adds up fast, in today's market, many other expenses to think about.
I respect your opinion and I too have made Demi Glace sauce that way. Several times at the Culinary Institute of America where I went to school and other restaurants where I trained. To be curt, most of those super old school sauces aren't great, IMO. Not only that, but most people aren't going to spend 4 days making a sauce.
In my opinion, making beef stock with the "ramen broth" method yields a fantastically clean and vibrant broth (roasting or blanching bones, simmering and adding aromatics only in the last hour). Traditionally I think the French use veal bones but I don't care much for them. I also enjoy searing meat trim, roasting vegetables and boiling down the sauce quickly to keep the flavors bright and fresh. This is just my method, to each their own. I appreciate the dialog. Thanks for watching
Ugh, I wish we could still see dislikes for people like you
Haha,you make a demi glace for 4 days?,,no sleep?🤣
Horror
the Cat man
Guy cooks a whole meal just to make a sauce hahahah 1st world problems
Nectar of the gods my friend. You have to break a few eggs to make an omelette. But yes I totally agree, 1st world problems. Thanks for watching
Don’t you need veal bones for Demi?
That's what they teach you in school. I find the smell and taste of veal bones off putting ( not to mention the idea of slaughtering and consuming 16 week old beef). I prefer the complexity and flavor of mature beef bones. But the choice is completely up to you. Try both and see which you like better. Thanks for watching
@@cambeaukitchen How do you feel about subbing "Better than bullion" for the stock and maybe adding a tiny bit of gelatin in powered form? I imagine the sodium levels might get too high.
@@parttimehuman If it tastes good to you that's all that matters. Give it a try and let me know how it turns out!
“EASY? Simple?, HARDLY.
as easy as the day is long