Too rare a thing to find someone who makes learning really fun, but Chef JP does exactly that with each new video. Thank you Chef! You’re the best! 👨🏻🍳👏🏼💕🇫🇷🇮🇹
He is terrific. I often fall into the "gotta be perfect" or I ain't even going to try. Chef Jean's approach of "if you dont have it, don't use it" really opened up more than cooking for me. I'd love to see more basic theory and technique videos. Just learning how to cut "too sweet" or "too hot" has done a lot for my cooking. I'm amazed at what simple things I can put together faster than Dominos now.
I’ve watched around 12 videos on how to make Demi Glacé and this is by far the best out there. The results were awesome! Chef Pierre’s are usually quite long, but completely worth the time investment. This is a chef that knows what he’s talking about.
@@ChefJeanPierreSince you live in south Florida you can buy neck bones in Hispanic Supermarkets for around $2-$3 per pound. They also have oxtail. We Cubans love “Rabo Encendido” Oxtail in spicy sauce
I know you say "I hope you like it!" with every recipe but something about how you said "I hope they like it" so casually to Jack at the end seemed so genuine. Chef couldn't have known we'd ever hear that, so it actually means more. I love your work, chef, and yes, we love your recipes! Even if they make me very very hungry all day before dinner.
This is like going to school for free. you are teaching us everything we need to know about cooking. thank you for being such a giving person. You are a one in a million.
Chef, you truly are a gem. I am SO THANKFUL my son came home from school 2+ years ago saying......"this guy says Onyo!" It's been one of the best discoveries in my life at 50 years of age. It would have been an absolute honor to learn from you in your school. Take care!!!!
@stj971 me too! I am from East Texas and Loved watching Justin Wilson every day of the week on KLTV Channel 7. Miss him so much. Grateful to have Chef J-P!
Hi Chef. About the ice trays needing to stay out 20 minutes and then having to freeze the cubes before storing them in a plastic bag. If you take each tray directly from the freezer leaving the lid on and run cold water on the bottom of the tray for just a few seconds (to have the least melting possible), you can pop them right out. If you pop them out directly into a plastic bag and immediately put them in the freezer there will be only minimal sticking of just a few cubes and those can be easily separated. I learned this while making your garlic puree and stocks. Thank you for your quality cooking lessons.
Thanks! I made this Demi Clace, maybe I cooked it down too much, I started with about the same amount of bones so I had a very large stock pot, then down to a 2 gallon pot, straining through a cheese cloth. I it took 4 days and I have 5 quarts that separated evethough I filtered. The top is brown jelly see through, the bottom is a light brown - both taste great! I am currently placing them in silicon ice trays.
I learned more about Rosemary, Sage, and Thyme on this episode than on any other show I watched about spices and seasonings. You're a master at your craft, Mr. pierre. Thank you for making me a better cook for my family.
Chef i want to sincerely thank you, I studied cooking in school and my first 3 jobs out of school were as a chef, but that was many years ago as my path put me in a different career altogether, its been 35 years since than. You have reignited that passion in me and I love it, i am getting so much joy out being back in the kitchen you remind me so much of the man (mentor) who tot me for 4 years. He was a fantastic roll model for a young n up coming chef. Please keep doing what you do so incredibly well. Thank you
Chef JP's videos are one of the few channels where I automatically click the "Like" button before I've even watched it because I already know it's going to be amazing. Keep 'em coming, Chef! (And special thanks to Jack for all his awesome behind-the-scenes work - it doesn't go unnoticed OR unappreciated!)
15:44 - As long as you have well overcooked the bones, they go beyond splintery & become very soft and can be fed to the dogs - I fed my dogs stock bones for 15 years with zero issues, they LOVED them!!!
My dogs are raised on raw and cooked bones from Puppies - never had any issues. I believe that the “cooked bones” issue is from only giving bones to dogs after they’ve grown.
@krackerbear9315 nah, you've probably just been very lucky. My cousin gave his dogs table scrapes (cooked bones) from the time they were puppies. One day his dog stopped eating and started acting weird. He progressively got worse. Took him to the vet, a splintered bone perforated his intestines and the dog was going septic. Took thousands of dollars to save the dog via surgery. Do what you want, just know, you've been lucky.
@7:36 glad you mentioned the hot water. This is a really important safety tip. The American "Pyrex" pans you get nowadays are made out of soda lime glass which is not nearly as resistant to thermal shock as the traditional borosilicate glass. Oh, and it's cheaper. Because profit. MURICA! By contrast, AFAIK, the European Pyrex is still made out of proper borosilicate glass.
I used up my last DEMI GLACE cubes from double bone last week, after 2 years and was already thinking when I'll take on this hard work again and now comes this video. Just one more tip: Since the 14 hour reduction is very hard to do with an electric stove at the right heat (usually the lowest setting is already too much) I got myself a simmer pot with wet heat (e.g. Buffalo Soup Kettle). Since burning is no longer possible because of the inner pot in the water and you can sleep well. As always, I learned a few things from you that make cooking easier for me. For this my greatest Thanks 👍
I think a slow cooker would be perfect for the 14 hour simmering. I put the cooker on high and then put a kitchen towel and on top of that I put a few sheets of newspaper. This keeps the heat in enough to simmer for a really long period. You can check how it is going and adjust the covering according to your cooker. Much safer than risking scorching on an electric stove. I use that method for making a good thick soup. I am definitely going to make this within the next few days. I look forward to Chef giving us advice on ways to use the demi glace.
i am graduated from Hotel School in Bandung - Indonesia... these are exactly the original recipe and classical cooking ..... keep the original Chef..... well done !!!!
You’re my favorite chef on the tube. My sister is the director of special events at the inn at little Washington, they got their 3rd Michelin star last year, they’re thrilled. Anyway, we love fine food, thanks for your help!
I would love to see you make demi the not so easy classical way. I do love that you make everything so accessible to regular cooks. Keep up the good work.
Perfect timing! I've been watching some Demi Glace recipes. Thank you for everything. I'm making my own butter, clarifying butter, sautéing onions, dehydrating mushrooms, not adding water to my recipes and using my microplane correctly!
Costco has amazing dried mixed mushrooms which are sourced from Europe by a French company. I'd buy this demi-glace frozen but I am not sure I would want to make it.
I have cooked on and off for quite a long time, but usually only when I need to. However, with the spot-on instructional techniques provided by Chef Jeanne-Pierre, I have stepped up my game considerably and really enjoying it! I have learned to cook so many great recipes. When I am looking for a special recipe to prepare, I always check to see if Chef Jean-Pierre has done a video on it as he has so much experience and his recipes are fantastic. Keep up the awesome work Chef Jean-Pierre and team ... I will be watching!
My daughter calls Jean Pierre, the Happiest Chef. The whole family enjoy watching just for the energy, but the great recipes are a bonus. I kinda wish he hadn't mentioned wild fork foods though, they're going to blow up now. It is a great company. I buy nearly all of my meat from them.
Hello chef Jean, im a chef my self and i always like to watch cooking videos and new methods just so i dont get rusty. Your "Demi Glase" video was the first one i ever watched and i loved it so much you earned your self a new subscriber. Keep up the good work!
He’s awesome, so knowledgeable and practical. A real chef - that translates his skills to the home. I respect that he knows how hard it can be to get bones - so many channels say the same “go to you butcher”… yeah right! And that he knows how much he spent ($45) means this is not a “show” for him … this is his how he lives and cooks. Not to mention thinking about the effort to clean the pot!
Amazing how easily you were able to convey the process to us on how to make demi glace. It actually doesn't look all too difficult to make, just takes a bit of time.
You won't regret it. Just remember during the reduction, go as slow as you possibly can. If steam is coming off the stock, it's reducing. This is a recipe that requires the utmost patience, but the result is unlike anything you will have ever tasted. Literally, one teaspoon over a steak is all you will need to take you to heaven, but you will undoubtedly douse it in the demi glace because of the flavoursome perfection.
Many thanks Chef J-P for showing the fascinating procedure for making demi-glace. Ordinarily, I am not a 'sauce' person. However, from the variety of your -instructive- videos (which already have taught me very much) I've come to appreciate the purpose and value of the sauce. The demi-glace, then, itself a component to a sauce being created perfectly describes the quality of depth that it will lend to the final sauce. Most useful, then is not only your demonstration of specific recipes but, critically those aspects to a dish that constitute real cooking,- the sort that separates fair food from uniquely special creations -even those which begin as classics. // The best of health, always & with fully happy days. //
It's fantastic. I remember my father making Demi-Glace for our restaurant once a month in a huge tipping bucket, that was 35 years ago. Thank you Jean-Pierre and team for the videos. Greetings from Switzerland.
What a great video. Thank you Chef JP. Now you need to show us how to properly use the demi-glace in all kinds of different sauces going forward. Fantastic work, you make me wanna do better in the kitchen every time I watch your channel.
It‘s pure joy to watch Jean-Pierre’s videos. I probably will never make a sauce like this, but watching this and imaging the smell of all these flavours, it’s just great.
I am a graduate of Le Cordon Bleu. When I was going through a divorce, I had a freezer full of Demi Glacé. I asked the Court for Nothing Except my containers of Demi Glacé! My attorney thought I was crazy - asked for no furniture, money, only my beautiful Demi Glacé! I never regretted that request! A Culinarian understands the importance of Demi Glacé!! True story🙂
Thank you chef. This is a beautiful and effortful seminar! Many many secrets revealed here. I've learned so much! You are so much fun and cook-wise! Amazing!
Hello Chef Jean Pierre, thank you for showing us this recipe again. I simply love the texture and the process it takes to make this. It is a lot of fun to make with all the steps it takes, but so much fun to do. Thank you for the hard work and your great humor. Best Regards to you and Jack
I love the longer videos. This is great and always wanted a easier way to make it. I know 14 hours doesn't sound easy, but after working in a kitchen, this is easier and a one man job. Thank you for this. Looking forward to videos with demi glace! One of my favorites.
So I was watching a movie and this movie was playing this heavy rock song that I found catchy and I wanted to listen to the whole version and after listening to it I looked on the side suggestions to see if there would be more songs from the same artist and I saw this Demi Glace video, so you understand how little I know about cooking or baking I thought it was about a chocolate glace recipe!! Well it wasn''t as I figured out later after clicking on it and oh I am glad I did! I may never have the time or the reason to make this recipe but I will save it just in case and because I appreciate the effort it takes to make it and Chef Jean-Pierre was absolutely amazing, entertaining and what a great teacher. I will check some other of his videos and maybe be brave enough one day to try, so glad I click on the video😁
That was amazing! Patience is a virtue and it is definitely a recipe for virtuous people. I will look forward to seeing how you use this beautiful sauce.
Thank you Chef JP for teaching us your amazing cooking. You make your hard work easy, simple and enjoyable. Once again, thank you for teaching us how to cook like a chef.
Thanks a million for posting a video on this. Having something like this in your freezer to add to sauces takes your cooking game to the next level. I also make a chicken version to make pan sauces for chicken breasts and pork chops. I usually make my demi glaces twice a year I use it so much. I'm lucky that I have an international market fairly close to me that sells me bones at a reasonable price. If for whatever reason you have difficulty finding meat with a lot of collagen, like neck and shank to give you that gelatinous texture and smooth mouth feel. You can "cheat" by adding a few pounds of chicken wings or a couple of pigs feet. It doesn't really change the taste and it adds that smooth mouth feel that demi glace is famous for. I think chef John has a video on cheater demi glace that isn't bad.
I really really enjoy coming back to these videos over and over, and the pleasure of learning and making delicious food. Thank you for making me smile all along the way!
I was so impressed with the amount of effort put in one video. It was entertained the whole time, I have learned a lot and will be trying the recipe soon! The last clip, where the chef forgot a point and wanted to write it in the blog, I was touched. He cares so much about how the cooking results of his subscribers turn out. Hats down❤
Chef, you are absolutely my hero. I always love your videos. I have learned so much from you. At my age, I have also learned a few things on my own, such as “a man’s got to know his limitations”. This recipe is clearly beyond my limitations. Regardless, I surely enjoyed watching you work your magic! Wishing you and your team continued success.
Chef J'ai travaillé de nombreuses années dans des restaurants trois et quatre étoiles avec des chefs assez tyranniques et sans joie à New York. Merci d'avoir rendu la joie dans ma cuisine.
Chef, you must be so tired of reading these comments of praise, but I can't help but echo them because I really treasure these moments of teaching, stories and beautiful recipes and methods you share. And Jeff, your videography and interjecting comments are GOLD! Thank you, thank you, thank you so much! ❤❤❤
It is so satisfying to take all the time needed to make a beautiful product like a demi glace. Your dish is gonna get so much value and flavor than just throwing a cube stock into your sauce.
".......The texture is a conductor of flavor"........DUDE! You just rocked my world never seen you before never heard of you before the first 25 seconds of this video and you changed my life And I don't even know what Demi Glass is
An excellent video, Chef! As always your passion and excitement of sharing these recipes and techniques comes through, you can tell this is a product of joy.
Its fantastic to see a chef showcasing his skills from a past era, and his passion for cooking. I enjoy every video you put together and chef's of today could learn alot from this gentleman "Jean Pierre", keep rolling the video's out with the verbal information which is great value and entertaining, thank you for sharing, chur KIWI Bloke, New Zealand
This has always seemed a bit daunting to me. And, as you clearly mentioned, quite a long process. However, seeing the preparation and build-up of flavors expertly explained along with your enthusiasm does make me want to give this a try. I'll have a chat with my butcher to see if he can help me out. Thank you once again Chef!
This was absolutely amazing. I don't think there's a way to measure how many people you have helped become better cooks, and practically for free (myself included). Chef JP, you're a good man.
When I watch you cook Chef I get so hungry.. My mouth is watering as I write this.. I love how you explain what your doing so we who are learning how to make good delicious food.. I am so going to try this recipe and make a pot full.. Thank you for sharing your craft with all of us who love watching your videos.
When Chef is so fun, engaging, and encouraging on a homey level, it's easy to forget what a technically skilled expert he is. That demi is no joke! He's the best!
Bonjour Jean-Pierre, vielen Dank für Deine Rezepte, mon ami. Ich habe Deinen Kanal erst vor kurzem entdeckt und bin begeistert. Es ist auch so genial, dass Deine Rezepte auch im metrischen System verfügbar sind. Ich freue mich auf viele neue Rezepte um sie diese nachkochen zu können. Merci bien 👍👍👍
OMG, this was an amazing episode. Great results take time! I can't wait to try this. You're an excellent instructor, I've learned so much since becoming a subscriber, I live for your new episodes. Many cheers to you Chef JP!!! Thank you for what you do for us. 😃😃😃😃😃
I had no idea how to make a Demi Glace properly. I have always made great sauces and gravy but this is on a whole new level. You are a very generous person sharing this kind of secret. I will start making this in October and have it ready for the holidays. Can this be used as a base for bordelaise?
Just love your videos Sir. As an amateur home cook making a chicken stock for long term use. To pressure cook batches of 2Kg Leg/thigh pieces, I now have a working stock that I have kept in my fridge for over 3 years. The stock is a set jelly at room temp and lasts in the fridge for over a month when under clarified chicken fat. It has become such a useful cooking method and such an amazing ingredient. If I want some stock for something, I take it out and dilute it to the amount for my recipe, dilute with water, boil and repeat. As long as the the storage saucepans are perfectly cleaned and cling filmed and air tight, with clarified chicken fat as a seal, it works perfectly in my fridge at 4 degrees C, just above freezing. I'm guessing chicken stock works differently from beef?
Once made a big preparation for Demi glace for X-mas and put it out for the night near the entrance, next morning the pan was empty Sir, as you said if it’s good they come for it.
6 minutes in and I'm subscribed. I just recently discovered refined cooking and i love these slower more personal type of instructional videos. Love your personality too!
I save the fat 21:00 for when I'm sauteing vegetables. With the butter I add a bit of that fat to get the flavors going. It is also very freeze-friendly.
Late to the party but I started making demi gloss sauce using this recipe yesterday. I have @ 2 more days to go. I used chicken feet and legs, turkey wings, neck bones, short ribs, a ham bone, beef shanks, leeks, carrots, celery & onions (all roasted with tomato paste). I added the bay leaves, peppercorns & thyme to the pot of roasted meat & veggies. The resulting stock was strained this morning and is currently reducing. I have another strain to do tonight then I'll cool to remove the fat off the top. Wish me luck with the finished product.
Another GREAT video. Thank you so much. I am so lucky, we have a good farmers market and I can get the bones right from the person who raised the beef.🥩
I personally find the leaves of celery is hard to distinguish from parsley. Some may find them different, but for a lot that I do, that is why I would use some of the celery leaf, as a parsley replacement. I find this especially true for long cooking stewing work like this. When completely fresh, such as lebanese salads like fattoush, it may not work, but even for pickling celery leaf works likee parsley for me.
I haven't seen all cooking shows, but I've seen plenty. This is the first time since Julia Child that I watch someone not afraid of filming and presenting a multi-day recipe. I enjoy the quick 20 minute recipes, but this is so much more interesting. And yes, on another tab I am ordering bones with marrow and all. Demi Glace for the coming holidays!
Too rare a thing to find someone who makes learning really fun, but Chef JP does exactly that with each new video. Thank you Chef! You’re the best! 👨🏻🍳👏🏼💕🇫🇷🇮🇹
He is terrific. I often fall into the "gotta be perfect" or I ain't even going to try. Chef Jean's approach of "if you dont have it, don't use it" really opened up more than cooking for me.
I'd love to see more basic theory and technique videos. Just learning how to cut "too sweet" or "too hot" has done a lot for my cooking.
I'm amazed at what simple things I can put together faster than Dominos now.
I agree with the title. This is my favorite steak accoutrement
Then, do au jous. The police aren't going to arrest you. I promise.
He's the best all around chef for teaching, humour and entertainment
This is why Britain built an empire...The French were too busy making demi-glace.
I’ve watched around 12 videos on how to make Demi Glacé and this is by far the best out there. The results were awesome! Chef Pierre’s are usually quite long, but completely worth the time investment. This is a chef that knows what he’s talking about.
Awesome! Thank you!😊
He’s just such a lovely guy, a very pure and passionate soul.
@@ChefJeanPierreSince you live in south Florida you can buy neck bones in Hispanic Supermarkets for around $2-$3 per pound. They also have oxtail. We Cubans love “Rabo Encendido” Oxtail in spicy sauce
And another hyperforeignism, just going to leave this here: en.wikipedia.org/wiki/Hyperforeignism
@@marianneketjeand?
I know you say "I hope you like it!" with every recipe but something about how you said "I hope they like it" so casually to Jack at the end seemed so genuine. Chef couldn't have known we'd ever hear that, so it actually means more. I love your work, chef, and yes, we love your recipes! Even if they make me very very hungry all day before dinner.
I think this is the only Chef Jean-Pierre video I've seen without any BUTTER!!
But it's there!!! Lol always a big bowl of butter on the counter!!! 😂❤😂
That is the key to delicious!
The butter will get added to the sauces you make with the demi glace. There'll be butter, just not yet.
😆😆😆💜💜💜
😮😅😂🎉❤
This is like going to school for free. you are teaching us everything we need to know about cooking. thank you for being such a giving person. You are a one in a million.
💌
For real. I am going through a little cooking rennasaince and Chef JP is really making it easier.
I made this with bison and mule deer bones last week. Absolutely fantastic! Thanks Chef!
Chef, you truly are a gem. I am SO THANKFUL my son came home from school 2+ years ago saying......"this guy says Onyo!" It's been one of the best discoveries in my life at 50 years of age. It would have been an absolute honor to learn from you in your school. Take care!!!!
I first heard "On yon" w Justin Wilson many yrs. ago. He was one of the first cooking shows, loved his story telling!
@stj971 me too! I am from East Texas and Loved watching Justin Wilson every day of the week on KLTV Channel 7. Miss him so much. Grateful to have Chef J-P!
Having a hard time right now. Seeing the chef always cheers me up and makes me smile. Stay as you are, Jean-Pierre, you're a freaking legend :)
🙏🙏🙏
Hi I hope your hard time is not long lasting , I hope your body and or your mind get better xxxxx
❤❤❤
Godspeed 🙏
I hope you are better now 🤗❤️
Hi Chef. About the ice trays needing to stay out 20 minutes and then having to freeze the cubes before storing them in a plastic bag. If you take each tray directly from the freezer leaving the lid on and run cold water on the bottom of the tray for just a few seconds (to have the least melting possible), you can pop them right out. If you pop them out directly into a plastic bag and immediately put them in the freezer there will be only minimal sticking of just a few cubes and those can be easily separated. I learned this while making your garlic puree and stocks. Thank you for your quality cooking lessons.
Why not pop them out onto a cookie sheet, freeze again for a bit, then the stay separate when you bag em
Thanks! I made this Demi Clace, maybe I cooked it down too much, I started with about the same amount of bones so I had a very large stock pot, then down to a 2 gallon pot, straining through a cheese cloth. I it took 4 days and I have 5 quarts that separated evethough I filtered. The top is brown jelly see through, the bottom is a light brown - both taste great! I am currently placing them in silicon ice trays.
Thank you 🙏 your Demi sounds perfect! 😊
I learned more about Rosemary, Sage, and Thyme on this episode than on any other show I watched about spices and seasonings. You're a master at your craft, Mr. pierre. Thank you for making me a better cook for my family.
Chef i want to sincerely thank you, I studied cooking in school and my first 3 jobs out of school were as a chef, but that was many years ago as my path put me in a different career altogether, its been 35 years since than. You have reignited that passion in me and I love it, i am getting so much joy out being back in the kitchen you remind me so much of the man (mentor) who tot me for 4 years. He was a fantastic roll model for a young n up coming chef. Please keep doing what you do so incredibly well. Thank you
🙏👍😊
Chef JP's videos are one of the few channels where I automatically click the "Like" button before I've even watched it because I already know it's going to be amazing. Keep 'em coming, Chef! (And special thanks to Jack for all his awesome behind-the-scenes work - it doesn't go unnoticed OR unappreciated!)
🙏🙏🙏❤️
Me too! Lol😅 Always!
Hear, hear! He's brilliant.
I click the like button first thing, too. What would there ever be in JP video not to like?
i agree
“we aren’t baking.. we r cooking 🤩.. You are so fun chef!
Thank you Bruno! 🙏
We not sending a man to the moon 😂😂😂😂
15:44 - As long as you have well overcooked the bones, they go beyond splintery & become very soft and can be fed to the dogs - I fed my dogs stock bones for 15 years with zero issues, they LOVED them!!!
is there anything left in bones after so much cooking? just wondering
My dogs are raised on raw and cooked bones from Puppies - never had any issues.
I believe that the “cooked bones” issue is from only giving bones to dogs after they’ve grown.
@krackerbear9315 nah, you've probably just been very lucky. My cousin gave his dogs table scrapes (cooked bones) from the time they were puppies. One day his dog stopped eating and started acting weird. He progressively got worse. Took him to the vet, a splintered bone perforated his intestines and the dog was going septic. Took thousands of dollars to save the dog via surgery. Do what you want, just know, you've been lucky.
@7:36 glad you mentioned the hot water. This is a really important safety tip. The American "Pyrex" pans you get nowadays are made out of soda lime glass which is not nearly as resistant to thermal shock as the traditional borosilicate glass. Oh, and it's cheaper. Because profit. MURICA!
By contrast, AFAIK, the European Pyrex is still made out of proper borosilicate glass.
Thank you 🙏
I used up my last DEMI GLACE cubes from double bone last week, after 2 years and was already thinking when I'll take on this hard work again and now comes this video. Just one more tip: Since the 14 hour reduction is very hard to do with an electric stove at the right heat (usually the lowest setting is already too much) I got myself a simmer pot with wet heat (e.g. Buffalo Soup Kettle). Since burning is no longer possible because of the inner pot in the water and you can sleep well.
As always, I learned a few things from you that make cooking easier for me. For this my greatest Thanks 👍
I think a slow cooker would be perfect for the 14 hour simmering.
I put the cooker on high and then put a kitchen towel and on top of that I put a few sheets of newspaper.
This keeps the heat in enough to simmer for a really long period. You can check how it is going and adjust the covering according to your cooker. Much safer than risking scorching on an electric stove.
I use that method for making a good thick soup.
I am definitely going to make this within the next few days. I look forward to Chef giving us advice on ways to use the demi glace.
You can also buy an inexpensive induction burner which will work at very low temps. You just need to use a pot that’s magnetic on the bottom.
This brings back memories
i am graduated from Hotel School in Bandung - Indonesia... these are exactly the original recipe and classical cooking ..... keep the original Chef..... well done !!!!
The best, most entertaining chef on the internet. Thanks for your great teaching each week. And don't worry about long videos - we love them.
Agreed! The long videos are such fun!
You’re my favorite chef on the tube. My sister is the director of special events at the inn at little Washington, they got their 3rd Michelin star last year, they’re thrilled. Anyway, we love fine food, thanks for your help!
I would love to see you make demi the not so easy classical way. I do love that you make everything so accessible to regular cooks. Keep up the good work.
We love you, your personality, your stories! Keep being who you are! Thank you for teaching us!
🙏🙏🙏❤️
Perfect timing! I've been watching some Demi Glace recipes. Thank you for everything. I'm making my own butter, clarifying butter, sautéing onions, dehydrating mushrooms, not adding water to my recipes and using my microplane correctly!
😅🤣😄👀
Costco has amazing dried mixed mushrooms which are sourced from Europe by a French company.
I'd buy this demi-glace frozen but I am not sure I would want to make it.
I don’t have a 22 qt stock pot. Or room for one. I have an 8 qt- I use that.
I have cooked on and off for quite a long time, but usually only when I need to. However, with the spot-on instructional techniques provided by Chef Jeanne-Pierre, I have stepped up my game considerably and really enjoying it! I have learned to cook so many great recipes. When I am looking for a special recipe to prepare, I always check to see if Chef Jean-Pierre has done a video on it as he has so much experience and his recipes are fantastic. Keep up the awesome work Chef Jean-Pierre and team ... I will be watching!
My daughter calls Jean Pierre, the Happiest Chef. The whole family enjoy watching just for the energy, but the great recipes are a bonus. I kinda wish he hadn't mentioned wild fork foods though, they're going to blow up now. It is a great company. I buy nearly all of my meat from them.
Hello chef Jean, im a chef my self and i always like to watch cooking videos and new methods just so i dont get rusty. Your "Demi Glase" video was the first one i ever watched and i loved it so much you earned your self a new subscriber. Keep up the good work!
🙏🙏🙏
Outstanding video! Tip: Freeze your Demi Glacé, take it out of the container and then vacuum seal it. It will last 17 years! No freezer burn.
Yes, I do that with soup I freeze too!
17 years huh... smells fishy, ill get back to you
@@rasmussolstrand5606 No fish in this demi glace. . . lol
He’s awesome, so knowledgeable and practical. A real chef - that translates his skills to the home. I respect that he knows how hard it can be to get bones - so many channels say the same “go to you butcher”… yeah right! And that he knows how much he spent ($45) means this is not a “show” for him … this is his how he lives and cooks. Not to mention thinking about the effort to clean the pot!
Amazing how easily you were able to convey the process to us on how to make demi glace. It actually doesn't look all too difficult to make, just takes a bit of time.
This should be subtitled "I can't believe there's no butter."
I can't wait to make this!
You won't regret it. Just remember during the reduction, go as slow as you possibly can. If steam is coming off the stock, it's reducing. This is a recipe that requires the utmost patience, but the result is unlike anything you will have ever tasted. Literally, one teaspoon over a steak is all you will need to take you to heaven, but you will undoubtedly douse it in the demi glace because of the flavoursome perfection.
For real it was sitting there the entire time just screaming “use me!”
That butter is just sitting there daring him to get dropped in the pot.
Many thanks Chef J-P for showing the fascinating procedure for making demi-glace. Ordinarily, I am not a 'sauce' person. However, from the variety of your -instructive- videos (which already have taught me very much) I've come to appreciate the purpose and value of the sauce. The demi-glace, then, itself a component to a sauce being created perfectly describes the quality of depth that it will lend to the final sauce. Most useful, then is not only your demonstration of specific recipes but, critically those aspects to a dish that constitute real cooking,- the sort that separates fair food from uniquely special creations -even those which begin as classics. // The best of health, always & with fully happy days. //
It's fantastic. I remember my father making Demi-Glace for our restaurant once a month in a huge tipping bucket, that was 35 years ago. Thank you Jean-Pierre and team for the videos. Greetings from Switzerland.
What a great video. Thank you Chef JP. Now you need to show us how to properly use the demi-glace in all kinds of different sauces going forward. Fantastic work, you make me wanna do better in the kitchen every time I watch your channel.
It‘s pure joy to watch Jean-Pierre’s videos. I probably will never make a sauce like this, but watching this and imaging the smell of all these flavours, it’s just great.
We need another FAQ video with Chef sitting on his couch (or wherever), answering questions. Maybe even a "story time" series with Chef!
That was a wholesome episode.
That’d be great
Can you make a video on hie you make your tomato paste?
Thank you for showing us how to make this. It’s nice that you show us quick recipes AND gorgeous sauces like dem glacé that require time and love. 💕
JP has the best combination of skill and accessibility. I love his joy in cooking. Great channel.
Chef J-P back to his very best with this vid. This was a masterclass. Thank you Chef.
You just brightened a dark, rainy Swedish monday morning with this amazing, funny, educating and inspiring video. Thank You Chef!
Thanks!
Thank you 🙏
I am a graduate of Le Cordon Bleu. When I was going through a divorce, I had a freezer full of Demi Glacé. I asked the Court for Nothing Except my containers of Demi Glacé! My attorney thought I was crazy - asked for no furniture, money, only my beautiful Demi Glacé! I never regretted that request! A Culinarian understands the importance of Demi Glacé!! True story🙂
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What Cordon Bleu did you go to the Mickey Mouse ones in the United States or the real one in Europe
Or the one in Ottawa Canada
I wonder if that gives us a clue about why you had a divorce
@@zaviusfireravew0t
Thank you chef. This is a beautiful and effortful seminar! Many many secrets revealed here. I've learned so much! You are so much fun and cook-wise! Amazing!
Hello Chef Jean Pierre, thank you for showing us this recipe again. I simply love the texture and the process it takes to make this. It is a lot of fun to make with all the steps it takes, but so much fun to do. Thank you for the hard work and your great humor. Best Regards to you and Jack
I love the longer videos. This is great and always wanted a easier way to make it. I know 14 hours doesn't sound easy, but after working in a kitchen, this is easier and a one man job.
Thank you for this. Looking forward to videos with demi glace! One of my favorites.
I like your tip about not stirring the burnt bits. Thank you, Chef.
So I was watching a movie and this movie was playing this heavy rock song that I found catchy and I wanted to listen to the whole version and after listening to it I looked on the side suggestions to see if there would be more songs from the same artist and I saw this Demi Glace video, so you understand how little I know about cooking or baking I thought it was about a chocolate glace recipe!! Well it wasn''t as I figured out later after clicking on it and oh I am glad I did! I may never have the time or the reason to make this recipe but I will save it just in case and because I appreciate the effort it takes to make it and Chef Jean-Pierre was absolutely amazing, entertaining and what a great teacher. I will check some other of his videos and maybe be brave enough one day to try, so glad I click on the video😁
We are as well!! Welcome to our fun and delicious channel!!! 🙏❤️
That was amazing! Patience is a virtue and it is definitely a recipe for virtuous people. I will look forward to seeing how you use this beautiful sauce.
Thank you Chef JP for teaching us your amazing cooking. You make your hard work easy, simple and enjoyable. Once again, thank you for teaching us how to cook like a chef.
So nice of you 🙏❤️
Thanks a million for posting a video on this. Having something like this in your freezer to add to sauces takes your cooking game to the next level. I also make a chicken version to make pan sauces for chicken breasts and pork chops. I usually make my demi glaces twice a year I use it so much. I'm lucky that I have an international market fairly close to me that sells me bones at a reasonable price. If for whatever reason you have difficulty finding meat with a lot of collagen, like neck and shank to give you that gelatinous texture and smooth mouth feel. You can "cheat" by adding a few pounds of chicken wings or a couple of pigs feet. It doesn't really change the taste and it adds that smooth mouth feel that demi glace is famous for. I think chef John has a video on cheater demi glace that isn't bad.
Thanks for the advice. I intend to make the version Chef showed us, so while I am at it, I will do your version too.
I really really enjoy coming back to these videos over and over, and the pleasure of learning and making delicious food. Thank you for making me smile all along the way!
Thank you, Jack, for always capturing what Chef forgets to tell us.
I just love Chef Jeanne-Pierre! I get to laugh while learning! So much fun! Thank you Jeanne-Pierre for being you! ❤
Everything you make looks delicious and not too complicated! You’re my favorite chef!😀
You know someone with a restaurant? You'll need their kitchen.
I use a squeeze bottle to fill my cube trays. The control you have in filling the compartments is awesome. Practically eliminates the mess made.
There are tons of recipe peddlers.
JP teaches perpetration, technique, and style.
Priceless!
I was so impressed with the amount of effort put in one video. It was entertained the whole time, I have learned a lot and will be trying the recipe soon!
The last clip, where the chef forgot a point and wanted to write it in the blog, I was touched. He cares so much about how the cooking results of his subscribers turn out.
Hats down❤
You're gonna love this channel, every video is a gem!
First time I've watched Chef Jean-Pierre, what a wonderful character you are! I'd love to spend an afternoon in the kitchen with you!
Watching Chef JP is happiness therapy, regardless if cooking or not... 😊
Always enjoy watching Chef Jean-Pierre. He's an inspiration.
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Chef, you are absolutely my hero. I always love your videos. I have learned so much from you. At my age, I have also learned a few things on my own, such as “a man’s got to know his limitations”. This recipe is clearly beyond my limitations. Regardless, I surely enjoyed watching you work your magic! Wishing you and your team continued success.
Chef J'ai travaillé de nombreuses années dans des restaurants trois et quatre étoiles avec des chefs assez tyranniques et sans joie à New York. Merci d'avoir rendu la joie dans ma cuisine.
Chef, you must be so tired of reading these comments of praise, but I can't help but echo them because I really treasure these moments of teaching, stories and beautiful recipes and methods you share. And Jeff, your videography and interjecting comments are GOLD! Thank you, thank you, thank you so much! ❤❤❤
It is so satisfying to take all the time needed to make a beautiful product like a demi glace. Your dish is gonna get so much value and flavor than just throwing a cube stock into your sauce.
".......The texture is a conductor of flavor"........DUDE! You just rocked my world never seen you before never heard of you before the first 25 seconds of this video and you changed my life And I don't even know what Demi Glass is
I just made this Demi. It turned out perfectly. It takes time, but it is so worth it. Thank you Jean-Pierre!
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An excellent video, Chef! As always your passion and excitement of sharing these recipes and techniques comes through, you can tell this is a product of joy.
Its fantastic to see a chef showcasing his skills from a past era, and his passion for cooking. I enjoy every video you put together and chef's of today could learn alot from this gentleman "Jean Pierre", keep rolling the video's out with the verbal information which is great value and entertaining, thank you for sharing, chur KIWI Bloke, New Zealand
My mom was a chef. She always made this. You bring good memories❤️🍷
Hi Cat, Did mum ever dust the cubes w/ cornstarch B/4 bagging?
@@R.Akerman-oz1tfthat seems like a good idea, a bit of a extra thickener.
Nice touch from U; I meant to "prevent from sticking together". I'm learning.@@lisabishop6266
No cornstarch.
Duly noted.@@catherinesofikitis179
One of the most beautiful things I've ever seen!
Thank you, Chef!!❤❤❤
This has always seemed a bit daunting to me. And, as you clearly mentioned, quite a long process. However, seeing the preparation and build-up of flavors expertly explained along with your enthusiasm does make me want to give this a try. I'll have a chat with my butcher to see if he can help me out. Thank you once again Chef!
As always, Chef JP, a real lesson, real fun and real food!! Thank you!!
This was absolutely amazing. I don't think there's a way to measure how many people you have helped become better cooks, and practically for free (myself included). Chef JP, you're a good man.
Amen!
When I watch you cook Chef I get so hungry.. My mouth is watering as I write this.. I love how you explain what your doing so we who are learning how to make good delicious food.. I am so going to try this recipe and make a pot full.. Thank you for sharing your craft with all of us who love watching your videos.
When Chef is so fun, engaging, and encouraging on a homey level, it's easy to forget what a technically skilled expert he is. That demi is no joke! He's the best!
Bonjour Jean-Pierre, vielen Dank für Deine Rezepte, mon ami. Ich habe Deinen Kanal erst vor kurzem entdeckt und bin begeistert. Es ist auch so genial, dass Deine Rezepte auch im metrischen System verfügbar sind. Ich freue mich auf viele neue Rezepte um sie diese nachkochen zu können. Merci bien 👍👍👍
JP I have a slow cooker and I leave it on low overnight. It works perfect.😊❤️🇨🇦
Chef is an excellent teacher, and very entertaining. Thank you. Merci infiniment, Chef.
The textures and flavors in this sauce are so complex and well thought out. It's clear you have a lot of knowledge and skill when it comes to food 👌🔥🙏
Thank you so much! I just checked your channel! Nice job! Keep it up, it is well worth it! 😊
@@ChefJeanPierre How long can I store this in the freezer?
@@xIsouLcruSHca 17 years, plus/minus a few more
Iv’e never been so enthralled watching stock reduce! Thank you Chef for a great lesson and video. 👍
OMG, this was an amazing episode. Great results take time! I can't wait to try this. You're an excellent instructor, I've learned so much since becoming a subscriber, I live for your new episodes. Many cheers to you Chef JP!!! Thank you for what you do for us. 😃😃😃😃😃
I could listen to you teach all day! Your positive energy comes through the computer screen!!! xoxo
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I had no idea how to make a Demi Glace properly. I have always made great sauces and gravy but this is on a whole new level. You are a very generous person sharing this kind of secret. I will start making this in October and have it ready for the holidays. Can this be used as a base for bordelaise?
Yes, it is used for bordelaise.
Thanks lot chef.
You're amazingly great❤Sharing your knowledge to the world means so much.🇨🇦🇸🇽
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Great teaching segment. Could you do a series on using Demi glacé like the one you did for compound butters?
As a learning chef who no longer has a chef to learn from in person in the kitchen, Chef JP has become my go to. Thank you, Chef.
Once you start watching Chef Jean-Pierre, you can't stop. Great video!
Just love your videos Sir. As an amateur home cook making a chicken stock for long term use. To pressure cook batches of 2Kg Leg/thigh pieces, I now have a working stock that I have kept in my fridge for over 3 years. The stock is a set jelly at room temp and lasts in the fridge for over a month when under clarified chicken fat. It has become such a useful cooking method and such an amazing ingredient. If I want some stock for something, I take it out and dilute it to the amount for my recipe, dilute with water, boil and repeat. As long as the the storage saucepans are perfectly cleaned and cling filmed and air tight, with clarified chicken fat as a seal, it works perfectly in my fridge at 4 degrees C, just above freezing.
I'm guessing chicken stock works differently from beef?
Once made a big preparation for Demi glace for X-mas and put it out for the night near the entrance, next morning the pan was empty Sir, as you said if it’s good they come for it.
I've been obsessed with demi glace for years now and this tutorial is straight up legit. Nice work chef!
Mother sauces are fascinating in their simplicity.
6 minutes in and I'm subscribed. I just recently discovered refined cooking and i love these slower more personal type of instructional videos. Love your personality too!
I save the fat 21:00 for when I'm sauteing vegetables. With the butter I add a bit of that fat to get the flavors going. It is also very freeze-friendly.
Good idea!
That’s what I was thinking too😋
Late to the party but I started making demi gloss sauce using this recipe yesterday. I have @ 2 more days to go. I used chicken feet and legs, turkey wings, neck bones, short ribs, a ham bone, beef shanks, leeks, carrots, celery & onions (all roasted with tomato paste). I added the bay leaves, peppercorns & thyme to the pot of roasted meat & veggies. The resulting stock was strained this morning and is currently reducing. I have another strain to do tonight then I'll cool to remove the fat off the top. Wish me luck with the finished product.
Another GREAT video. Thank you so much. I am so lucky, we have a good farmers market and I can get the bones right from the person who raised the beef.🥩
Chef JP makes my day every time! He is a joy to watch and learn from. To me he is therapeutic..? yes he is!
I personally find the leaves of celery is hard to distinguish from parsley. Some may find them different, but for a lot that I do, that is why I would use some of the celery leaf, as a parsley replacement. I find this especially true for long cooking stewing work like this. When completely fresh, such as lebanese salads like fattoush, it may not work, but even for pickling celery leaf works likee parsley for me.
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I love celery leaves. I use them a lot 🤷🏻♀️
I do too
Watching you is so much fun. Even with my years of cooking I've learned some new "tricks of the trade."
I haven't seen all cooking shows, but I've seen plenty. This is the first time since Julia Child that I watch someone not afraid of filming and presenting a multi-day recipe. I enjoy the quick 20 minute recipes, but this is so much more interesting. And yes, on another tab I am ordering bones with marrow and all. Demi Glace for the coming holidays!
This man just puts a smile on my face, lets go chef!
Chef is out here giving us a free masterclass.
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