Homemade Demi-Glace

To call this classic sauce base "kitchen gold" would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com... and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel: • "Cheater" Chicken Demi...
Here's my Christmas dinner recipe that uses this stuff: • Roast tenderloin with ...
***RECIPE***
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned - about another 45 minutes.
Dump all the food and any juices into a large stock pot - at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified - overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour - that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.

[@aragusea]

Q: This seems like a lot of work. Can I just buy this somewhere? A: You'd think so, but I've never found one that tasted remotely like real demi-glace. Let me know if you do. Q: Could you simulate this stuff through some combination of gelatin, bouillon, mushrooms, soy sauce and some such? A: I am intrigued, and will be giving this a shot. Q: Could you do this faster with a pressure cooker / instapot? A: I suppose, but I'm not into pressure cookers. More trouble than they're worth, IMHO. The time issue here isn't an impediment for me, since it's totally unattended time. Q: Could you make this with chicken feet, instead of wings? A: I would imagine so, might even be better, and would probably be cheaper. Chicken feet are generally not available in mainstream U.S. grocery stores (EDIT: apparently they have them at Walmart, see below), but you can often find them in Latin or Asian groceries here. Q: How is it possible that the smells and fat could be so gross, and yet the liquid would taste good? A: Lots of volatile compounds leave food during cooking, and fat traps aromas. That's why if you put some cookies in a box with something strong-smelling like mint, all the cookies will taste minty. The butter traps the smell. Q: Did you steal this idea from Babish? A: No. As I said, I stole it from Chef John. It was news to me that Babish did a demi-glace recipe recently. I've had this on the books for a while. This demi-glace is a crucial ingredient in the Christmas dinner I usually make, which I have scheduled for next Thursday. It really shouldn't be surprising that recipe youtubers would often be making the same stuff, independent of each other. Nothing new under the sun. Q: Why did you post this a day late? A: Factors entirely outside my control. Sorry!

[@juneguts]

Why did I just see a Babish video about Demi-Glace the other day? I know you plan these in advance, is this a coincidence or is Baader-Meinhof a supernatural phenomenon?

[@aragusea]

@@juneguts Dude.

[@aragusea]

@Matthew Curreri 1) Georgia is on the Atlantic ocean. It doesn't get any further east; 2) Where in a normal supermarket do you see chicken feet? Frozen somewhere?

[@MichaelRei99]

When are you going to do your Yorkshire pudding recipe?

[@jisfl7976]

Q:will you ever have a upload schedule

[@stphnmrrs3982]

The amount of respect all these "foodtubers" have for Chef John is incredibly sweet.

[@Miquelalalaa]

It's just a gimmick. There is no real respect.

[@Demibrot]

@@Miquelalalaa no

[@blzt3206]

@@Miquelalalaa wrong

[@pratikpramanik7782]

Because as they say on the internet: Chef john is the sweetest of goobers that make up all the KZbinrs.

[@bsauce4591]

GreyFolk away

[@supernautistaken]

I like how every food youtuber I like that isn't chef john has mad respect for chef john

[@tlst9999]

You're welcome to respect Chef John, or any other KZbin chef on that matter. After all, you are the rester of your soul's respecter.

[@IceColdMilk69]

@@ContentConfessional with just a dash of cayenne

[@superknightlol]

yep, there was one video where binging with babish give a shoutout to chef john.

[@Parker_-ly8su]

Comment stolen but ok

[@vilhelmhammershoi3871]

exactly!

[@casinatorzcraft]

"Why I Season my Ice, not my Sauce"

[@simplyhypixel6876]

Lol

[@user-cp9id1mj8b]

Dead meme. Stop.

[@bricktea3645]

Amateur! I season my ice tray first

[@angelodelacruz1007]

Koana not really, even Adam finds these memes funny

[@daltonstanchfield1677]

Koana Adam himself finds them hilarious so it’s obvi not my guy

[@sthomas7064]

Blanching the beef bones or oxtail prior to roasting them greatly reduces that terrible carcass smell. Also adding the aromatics while simmering the bones adds a lot of pleasant flavors and scents. I add things like I would in any other stock. Onion and skin, unpeeled carrots, celery with lots of leaves, parsley stems, dried porcinis, thyme, bay leaf, whole allspice, peppercorns maybe even a juniper berry or two.

[@Great_Olaf5]

Yeah, anything you're going to put this in is probably going to benefit from those, so why not? And for those of us in the cold north where cooking outside is only really an option for two or three months of the year, being able to reduce that smell for indoor cooking would be a lifesaver. Thanks!

[@1queijocas]

@Richard Cranium and you can just turn off the heat when you are done without bothering with the ice cubes

[@Rudude55]

@@1queijocasdisagree. You can either use the ice cubes or find an alternative way to cool it down. Such as the ice bath, or just pouring into separate smaller containers. That's a lot of liquid and it won't cool down quick enough to be "safe". You can risk it, but it's really recommended to do something to cool it down rapidly (below 41° F within 2 hours)

[@jeanniebrooks]

I add a bouquet Garni of fresh herbs, all the veg you mentioned, whole peppercorns, but never tried the allspice. I’m afraid it would limit my options , like if I wanted it for French onion soup. And juniper berries? What are those like?

[@sthomas7064]

@@jeanniebrooks Both allspice and juniper berry offer a very subtle, fresh herbal note. I don't think it would conflict as it only enhances the other herbal notes.

[@luke8505]

“Honey? Why does our backyard smell like a graveyard?” “Oh, Adam’s cooking demiglace again”

[@justtheletterV274]

Time to Whale Wife: Wait, how do you know what a graveyard smells like.

[@sirrivet9557]

The problem I see with leaving it outside is that I can see wildlife attempting to eat it. There are a ton of squirrels and other wildlife where I live so that could be a problem. And uh these are pretty clever squirrels

[@hanlosingit]

@@sirrivet9557 You mean extra protein for the pot?

[@Flea34]

Muhammad Farhan Brohan 💀

[@elysiummaybee]

@@sirrivet9557 Uh they would stay away from the smell.

[@Hurricane0011]

"It smells like dead bodies" "Meatiest sauce known to man" ....

[@F.R.E.D.D2986]

🤨

[@couchpotato1546]

*HhmmMMmmMmM*

[@moreplease998]

Yea... that bit had me thinking "Wot?"

[@rordongamsey3057]

@@F.R.E.D.D2986 what you’ve never had primate meat?

[@decimace]

Mmmmm.

[@josepharte]

Real OG Legates remember when Chef John showed up in the comments of one of Adam's earliest videos.

[@cloudryn]

og legate gang

[@shoutout2gayfoxgirls]

josepharte wasn’t it in the “vinegar leg is on the right” vid

[@strider_hiryu850]

josepharte I remember seeing that, but don't remember exactly which video it was. Also, I noticed that Adam hearted this comment, Congratulations!

[@justincarrasco3680]

“Hey, cayenne is my thing!” Haha

[@v1lkins]

True

[@asarosen-jones7160]

“What always strikes me with this is just how much it tastes like soy sauce actually.” Well that certainly foreshadows a more recent video

[@bdot2.tacttt]

@ZOAD TAUFIQUR Almost instant demi glace

[@JishinimaTidehoshi]

Proof again that Asian cuisine is superior to French 🤣🤣🤣

[@solitairius.]

im now curious which video this is

[@solitairius.]

is it this one? kzbin.info/www/bejne/jGW6fYiDiJyIpMk

[@GogiRegion]

@@JishinimaTidehoshiAsia also does basically this exact same process for things like pho. If it tasted the same, Vietnamese chefs wouldn’t be spending so much time on pho, which they do, and rightfully so. I wouldn’t say that one is superior to the other. European and Asian cooking both excel at different things and have incredible things to learn from.

[@TheRussianSmurf]

Adam: When this cooks, it smells like dead bodies Me: *Adam, how do you know, do u wanna tell us something?*

[@QuackZack]

It's a Halloween recipe of his that went a little too far, he doesn't want to talk about it.

[@jacko4932]

you shouldn’t have asked

[@MertikayyYT]

Let's just say his kids didn't like his food

[@HaXD1209]

*He learnt that the hard way*

[@franzferdinand9093]

Why I salt my cartilage, and not my bone.

[@mouthybeat1831]

*spends a whole day making Demi-Glace* "tastes so much like soy sauce"

[@Call-me-Al]

Soy sauce can taste incredibly amazing, but it'll cost you a pretty penny and be several years old if not decades old. Same way cheap balsamic vinegar tastes perfectly ok, but the kind that has been specially aged for decades will be quite amazing.

[@karlcoleman2839]

Miso paste?, I have had amazing results adding red miso to stews broths and coating meats, kinda sounds like his making a very complicated umami flavor when you could just cheat and add a stock cube to a broth and a few spoons of miso?

[@Call-me-Al]

@@karlcoleman2839 I love miso pastes but it probably won't give the same type of flavour profile for his liking. That said, for most of us plebs cheating with richer flavour miso pastes works just fine.

[@Canuckbelgo]

I had every intention of making this UP UNTIL he said that and I was like, WTAF ? Hahahahaha... nah, I just bought some organic umami so I'll continue to make my own gravy and add the umami for the extra oompf. Much less time-consuming.

[@bunda9937]

Soy sauce is hard to make so 🤷🏻 dont you go disrespecting it.

[@quantum_psi]

A moment of silence to the onion that didn't make the demi-glace 2:22

[@malthuswasright]

@Seamus That's fine. It's going to cook for hours at a temperature that will kill anything it picked up off the floor.

[@Ashish-er4kz]

mike hawk F

[@nicke.424]

FREEDOM

[@dxnielastbury8767]

F

[@z0mb0tjosh0002]

F

[@Ferraridude13]

After all that effort “tastes exactly like soy sauce”

[@RandomPerson-kz9uf]

He never said that? He said it reminds him of soy sauce but it definitely doesn't taste like soy sauce.

[@KingThrillgore]

Soy sauce, worcestershire sauce, demi glace, colatura de alicia, all high unami sauces but they taste nothing alike.

[@Ferraridude13]

I do not kn ow what to put 8:52 my friend

[@RandomPerson-kz9uf]

@@Ferraridude13 "how much this reminds me of soy sauce because of how umami-ey it is" LIKE I SAID, just because he said it reminds him of soy sauce because of the umami, he never said they tasted the same. Both soy sauce and MSG give umami to food, but they can't be used interchangeably right?

[@milesedgeworth132]

Having the picture of a funny character doesn't make you funny

[@1337sammy]

"umami-y" Adam Ragusea, 2019

[@aragusea]

t-shirt?

[@1337sammy]

@@aragusea Sounds like an idea to me

[@ejej_shej7958]

@@aragusea yes please!

[@jtb9751]

haah

[@natp8888]

Umamish

[@bered4894]

Adam: ”It‘s worth making this sauce“ _Sauce takes a whole day to make_ Also Adam: ”It tastes like soy sauce“

[@busyrand]

Authentic rich Soy Sauces take half to full years and longer, often with a beginning culture that is 50-100s of years old... This is a practically space-aged microwaved version of that process if it's anything close. Also, made me wanna look into the boutique soy sauces.

[@tofu6599]

Its still soy sauce

[@bered4894]

busyrand maybe but he could also buy ready soy sauce instead And what are boutique soy sauces

[@catsndogs98]

Well at least this gives you meat?

[@Notius]

It's probably closer to worcestershire sauce, which is basically soy sauce but fermented together with fish which gives it a much more savory kick.

[@jamesmoriarty4236]

Just imagine someone stealing the Demi-glace while it’s cooking outside...

[@OatmealTheCrazy]

I was imagining "and 12 hours later....and a raccoon knocked it over"

[@enricofermi3471]

12 hours later... And he finds a racoon fell into the pot and cooked with other ingredients, adding to the aroma xD

[@rvaughan74]

Or they call the cops because of the smell. "I'm sure he's disposing of a body it smells awful."

[@batwithahat312]

nobody of sound mind would steal it, he stated it smells like dead bodies

[@darthmusturd9526]

Putting it in a trash bag and it starts to spill

[@OrangeCreamsicle]

"it's gonna be fine!" Famous last words

[@cynrui3471]

I'm more used to Adam's oven's noise than my own oven's

[@strider_hiryu850]

Cynrui honestly… same

[@jere3604]

I sont even have an oven noise

[@fletcherguttman4174]

I have his type of oven and I love it so much.

[@bered4894]

Cynrui he didn‘t even use it in the vid

[@veli_01]

@@bered4894 2:04 explain that

[@leviathanbrothers1090]

Demiglace: Meatiest substance Meat: Am I a joke to you?

[@NLJeffEU]

Meat is solid. Demi a substance 😉👍

[@yernox9773]

I think it's like concentrated meat so it is meatier

[@kittkattkimm]

@@yernox9773 u right

[@_Myrhl]

KittKatt Kimm *Sombody compacts 6 pounds of meat into a 2 inch cube*

[@pandatobi5897]

@@NLJeffEU fuck i cannot tell if you are joking

[@Sim-sq2hu]

"Butchers are just giving away shanks" Goes to store, sees that shanks cost as much as ribeye steaks.

[@danilobe1217]

😂😂😂😂, so true

[@bardcore7660]

try asking for bones

[@AmyStache]

They discovered our secret

[@CreativeDirector65]

At my store, they are pretty cheap

[@t3chvest]

A lot of what was previously thought of as throwaway cuts are becoming valuable after the home cooking revolution in the last few years. Wings are literally twice as expensive as they were a decade ago. Oxtail, leg, feet, etc. are more in demand than ever before. You can still find cheap-er cuts though, just depends on area as to which specific one it is.

[@retr1939]

For some reason I’m obsessed with this video I just come back to it every once in a while the cooking process is so calming and satisfying

[@guscox9651]

Amazeballs counter: 1 There is no mercy for this crime Adam. You are dismissed from the empire

[@casiofx85wa]

*Sigh* I'll call Mando...

[@eternalheartless]

I can't believe I looked up to and trusted this man and he turns around and does this to us. I'm gonna be sick.

[@Sam-il5yw]

Long live the empire

[@mdpq1368]

He's said it at least once or twice before I just don't recall where. It's part of his regular vocab which may be a larger crime.

[@Flyoxz00]

He said it on the pork chop and pansauce video too

[@stints]

I dunno why but I like that other youtube chefs pay homage to Chef John. Anywho, great video as always.

[@Potatobrains_]

It's like paying tribute to the Don like they did in the old country ;)

[@Obiwancolenobi]

Babish does it frequently

[@mylifeisaparty]

Because chef John is the OG

[@TheCameraBro]

Chef John’s channel got me into cooking! I love his videos, been watching him for years

[@carrot656]

Hes been around for a LONG time now, his channel was created in 2007 so hes been doing this for over 12 years.

[@illusionhong18]

Everyone says "Thank you, Chef John!" Hope one day you two can make video together.

[@Paxtez]

They are on opposite ends of the country. I heard that Chef John doesn't like to fly. So it looks like Adam has to go to California. Pack your bags Adam!

[@JustSomeYTuser]

Thank you, Chef John!

[@AQuestioner]

Thank you, Chef John!

[@LorJSR]

Thank you, Chef John!

[@RayanfhoulaBR]

It's like going on a quest trying to brew a sacred potion or something like that

[@_Deez]

"He was here before any of us, and he will be here long after we've all had to get real jobs again." This vid is starting off with gold lmaoo

[@thatwasablessin932]

“It smells like dead bodies” *how does he know what d-*

[@kargy4101]

Oh my God...

[@viethuongvothai686]

ThatWasABlessin by dead body, he means literally any chef that serve him a **insert meme about adam**

[@anavarro50]

He is a journalist

[@jamesyeung3286]

Why I hide the gun,NOT the bodies

[@MrBcardinal35]

Lauren: I actually don't like white wine that much

[@GlaciusDreams]

"That's what Chef John uses" You have no idea how many times I've said this to my family while I'm cooking to settle a dispute on recipes.

[@eltiolavara9]

LMAO

[@Diana-rm6mk]

Yip 😌

[@Letham316]

I used to compulsively binge-watch Chef John's videos a while back, and I still have a bunch of bookmarks for things I was meaning to make. I love that you added his little sing-song "enjoy" at the end. 😊

[@WormThatWalks228]

I love how him and Babish makes shout outs to chef Johns.

[@ststst981]

i think weissman has as well

[@strider_hiryu850]

Literally everyone does. I'll be watching a makeup tutorial, and at some point she'll say: "and add a little cayenne for Chef John." … … … I don't actually watch makeup tutorials, by the way.

[@arthas640]

It's crazy how long Chef John's been doing this, when he stared out "food blogging" wasn't really a thing yet. I think he got started online around 2007/2008 if i remember right, which means he's been here for about as long as KZbin's been around.

[@nightingale4786]

@@strider_hiryu850 well to be fair, Chef John is to cooking youtube as michelle phan is to beauty youtube lol

[@bugzyhardrada3168]

I remember Chef John from back in the day But i have never heard of this michelle phan...... cant hardly be that hot if *I* haven't ever heard her...... just saying

[@Am-Not-Jarvis]

When he said "it's like buying a hard drive or a memory card", I was expecting a transition to an ad for some cloud storage service

[@gabotron94]

Also don't always go for the highest capacity ones, they can be less reliable than slightly smaller ones, especially if they have just come out.

[@tenebris9512]

2:21 onion: i have to go, my people needs me.

[@strider_hiryu850]

Tenebris hahahaha

[@mikebather6688]

The way the onion got out looked so smooth

[@humanname3258]

I make actual demiglace at my work place all the time, shit is mighty good ong

[@altalector9351]

Fyi: the seagreen dishware you're using looks strikingly similar to a set i got from my great aunt's estate that ended up containing lead. If it is an older set, you might want to get it tested.

[@CKzoidYT]

😨😱

[@aidenduong621]

uh oh

[@nikki.9700]

mm, deadly paint

[@BlitzkriegBryce]

@@nikki.9700 that’s where the flavor is at

[@nikki.9700]

@@BlitzkriegBryce tastes like chicken

[@Elden_one]

“It smells like a dead body” HOW DID YOU KNOW THAT ADAM!?

[@vietthangho9262]

Real Walter Why do you think he knows that breading something up and frying it will hide it?

[@donsullivan1256]

*pews internally* he eats his diarrhea

[@oquillo]

For me, due to work I did in slaughterhouses and morgues.

[@drowsypig]

Rumor has it any time someone asks him this he gets reminded of what a dead body smells like

[@ren.67]

@@oquillo from my experiences corpse smells like nothing.

[@amysolley4268]

I've made a few recipes of Chef John's and they're always incredible. I also love how he troubleshoots as he goes--it's helpful in learning recipes and how to fix them. Thanks Adam, I might try this next weekend.

[@sonikku956]

"DADDY GLACE" Incoming memes.

[@buranyuu4174]

Daddy glace

[@GOKUSANCHEZSHORTS]

Daddy glace

[@dotterofhat_red]

Daddy glace

[@habenwlibanos6144]

Daddy glace

[@guscox9651]

Daddy glace

[@Peej1030]

2:22 RIP to that one onion 😢

[@htsandy3136]

Rip multiple kg of meat that was used to make under a liter of "soy sauce"

[@HelloHello-vk5ob]

HTS Gaming its not soy sauce wtf

[@albertsang5428]

*Adios*

[@SaneTheBro]

@@htsandy3136 "one cube is enough to boost 2 portions of pan sauce"

[@JastwatchingYT]

@@htsandy3136 I don't need to hear this from somebody who sucks toes.

[@RioTormenta]

i can imagine his neighbors thinking he killed someone when he cooked this.

[@CS_Remon]

He didnt kill someone. Instead he killed time

[@pl7868]

i have made it a bunch of times an smells like meat cooking ,i don't get that dead body odor stuff unless your using rotten meat,must be missing something i dunno

[@Hizsoo]

Just cooking some disgusting stuff after butchery.

[@BUTTERVISION]

@@pl7868 I agree!

[@PP-uv1kw]

soylent green 🧟‍♂️

[@michi6486]

If it tastes like soy sauce, couldn´t you just use soy sauce and save a weekend of hassle?

[@squaretorttle9400]

It doesn’t just taste like soy sauce, you are taking it too literally. It has the same umami flavor of soy sauce but it tastes meatier

[@amirulazizol844]

"I'm gonna deglaze the fond..." Come on, come on, say it... "... with water." WTF

[@strider_hiryu850]

Amirul Azizol that's fine, we will do it with white if/when we make it ourselves. This recipe was already an adaptation, we just modify it a little bit more.

[@derrickmelton5844]

@@strider_hiryu850 sometimes water is better than wine when deglazing because the flavor components in the wine can overwhelm more delicate flavors in the dish. Demi-glace is pretty rich iirc so it shouldn't overwhelm the flavor of the glace but those flavors could come out stronger and ruin other mild flavors in the sauce you are making when you do add the glace. Best way to find out is to experiment and test it though.

[@HallsteinI]

You deglaze with wine when you're cooking a sauce. You deglaze with water when you reconstitute fond into something, like glace.

[@beclops]

@@derrickmelton5844 Plus when you use demi glace you can choose to use wine in the sauce if desired. It's the same reason you don't season stock. You want it to be versatile.

[@uscdude159]

Adam throwing around 'daddy' makes me uneasy

[@nanimator0]

and it makes me hard

[@Pyrodagoat]

@@nanimator0 ok boomer

[@MichaelRei99]

Regular gamer what makes you think he is a boomer?

[@moss3470]

When he said it it felt like I had been clocked with a bat

[@averymerryfairy43]

@@Pyrodagoat and here is a person trying to be funny but failed miserably because they dont know how to be f u n n y

[@ottopeltonen3831]

Man im not vegan or even a vegetarian but wasting the solids like that and not being able to put them to a use makes me feel bad

[@wesleymatthews6356]

Thats whay dogs are for

[@Call-me-Al]

You could still use the meat bits as ingredient in something to add more protein, just don't rely on them for any flavour.

[@CrispinCourtenay]

I usually go 24 hours on mine - there is no flavor left - but if you added some demiglace back to the beef you could make some ravioli, wonton etc.

[@artalcoolique3341]

An animal died just to literally get tossed out, a literal shame.

[@kjax76]

It really is a PITA to save usable solids when making stock. And it really does not add flavor. Make some stocks, and you'll find yourself not feeling guilty when you just strain out the solids and chuck it. Make a roux for thickener. Feed it to a farm animal or a pet, assuming they'll eat it, and ya didn't add a bunch of salt. Go do it and find out. My thinking is like yours- Use it all, if ya can.

[@cerberaodollam]

Wait, so you just invented bouillon cubes?

[@TheDeathmail]

"It's not going to be fine, it's not going to be fine" Where is his white wine???

[@coryrumpster391]

TheDeathmail nice pfp

[@frgwyn3760]

As you see they are addicted to hen tie

[@Robo-kz3nr]

"He was here before any of us and he'll be here when we all need to get real jobs again" Ah yes, Chef Jon. The eldritch god of cooking

[@rexhasta]

2:58 that reference isn't lost on me, Crocodile Ragusea!

[@hexistenz]

Adil same here 😅 Shows our age, I guess, but still fun to get the reference.

[@rexhasta]

hexistenz I’m only 17 but I saw the movie when I was like 13

[@johnvincents.pangilinan1085]

Dundee*

[@hexistenz]

@@rexhasta oh, oops 😂😂😂 I'm 52 😊

[@rexhasta]

hexistenz all good!

[@dreamsyns]

‘’It’s gonna be fine’ 2 seconds later.. *’’ITS NOT GONNA BE FINE ITS NOT GONNA BE FINE’’*

[@esh31]

Add mirepoix (onions, carrots, celery - aka “aromatics” ) to eliminate unpleasant odors.

[@WeskerUmbrella4]

Would this work, considering that he cooks this for 12 hours straight and then another 12 to reduce it? If the initial 12 hours is enough to literally cook the ingredients out of meat and bone, I surmise that veggies wouldn't survive this process as they are way more delicate than the stuff he put in. So this would actually need to have the veggies replaced a few times and then this means a watchful eye (and nose) every few hours - attended time to fish out the previous veggies and putting new ones in. And I think that the idea of this is that you should spend as little time as possible attending to it in the first half of the cook.

[@esh31]

Strain everything out after the first 12 hrs. There will not be be a problem with foul odors during subsequent reductions

[@esh31]

But I would definitely throw in some fresh aromatics for the second 12 hrs too, not to mask foul odors (they should be eliminated), but to scent the air in the kitchen

[@danielstylo]

@@WeskerUmbrella4 It would work if you put mirepoix in.My chef's way of doing it is by caramelising the mirepoix on a medium low heat for about 45 min to an hour.Then just fused the chicken stock with the chicken bone and let time do their work.Side note: don't caramelised for too long if don't want it to be too sweet.

[@lililili-oz7xd]

Aizen Sōsuke We cook this shit in 3 1/2 hours at my work 😂🤣😂🤣😂

[@ann9584]

if demi-glace smell bad but taste good, how do we know that poop is just the same?

[@UltimateEnd0]

Hmm...

[@generalj.ripper819]

Pls try it and let us know your results here in the comments!

[@aaa-vx8ke]

Mr. Soxhlet tastes good, like chocolate cake! You can add my special green sauce where you boil logs of green dookie, and get sauce! It sort of tastes like soy sauce though :/

[@kwaivioussankensa3664]

That’s illegal

[@sameenshaw9670]

osoma

[@minhtrungle9117]

"daet's noot a poat, THAT's a pot" A man of high culture I see.

[@jamesbond6214]

You obviously ain’t British

[@sicker235]

James Bond Not British. Crocodile Dundee reference. Educate yourself

[@jamesfry552]

@@sicker235 you mean that Australian cowboy

[@sicker235]

Smirk Man Yep

[@marcdoherty6039]

Pro tip...you can really reduce the cost and waste on this recipe by switching out some or all of the wings with chicken feet...the feet have more collagen than wings and the flavor is indistinguishable. And they are much less expensive.

[@seburox]

Me: _Did you do it?_ Adam: Yes Me: _What did it cost?_ Adam: *Everything*

[@tonyfandango8182]

I love it when other foodtubers pay homage to Chef John the GOAT

[@b.c.2281]

Chef John has taught me so much over the years, he really is the best.

[@palladian2289]

“Meatiest substance known to man” *bold talk while DDD is still going*

[@strider_hiryu850]

Palladian DDD? Call me whatever you want, but what does "DDD" stand for? What does it mean?

[@seignee]

oh god

[@TrenbolognaSARMich]

@@strider_hiryu850 google, bud

[@MINIMAN10000]

@@TrenbolognaSARMich Domain driven design got it.

[@ArjunBalgovind]

7:55 Not gonna lie, when I saw the thumbnail I clicked it because I thought it melted chocolate. "Meatiest" in the title threw me off though.

[@maxacorn]

"after all, you are the bob ross of your meaty demi-glace."

[@chilldude30]

Adam: "amazeballs" Adam is all of our embarrassing dads

[@randmayfield5695]

When I make my Vietnamese pho broth, I enrich the beef bone broth with chicken feet. It cooks on a slow-bubble simmer for 12 hours overnight. Twelve hours seems to be a common time for making good broths. Thanks Adam.

[@21ruevictorhugo]

8:08 “…evolution gave us ice cube trays.” 🤣👍👍👍

[@yuchengfu4677]

2:21 aight imma head out

[@H8nji]

Glad I’m not the only one that saw that

[@Reddotzebra]

"It's gonna be fine..." "IT'S NOT GONNA BE FINE! IT'S NOT GONNA BE FINE!"

[@anonymouscheesepie3768]

my life story

[@seburox]

"Uses 10 pounds of chicken, 5 pounds of beef, 4 onions" " Takes over a full day and 4 hours of cooking" Me: *All that for a drop of soy sauce*

[@Atomic-Monkey]

i know right? as soon as he threw out the meat i'm like; "this is no where near worth it". he's sitting there with his homemade soy sauce and nothing to put it on, while with the same budget you could buy soy sauce and plenty to put it on.

[@carrrexx7190]

Or buy Knorrs stock pots.

[@atomic8866]

It isnt soy sauce xd

[@Atomic-Monkey]

@@atomic8866 8:52 "What always strikes me with this is just how much it tastes like soy sauce actually" if it's a sauce that tastes like soy sauce, it might as well be soy sauce. at the very least it's a sauce that is no where near worth the amount of wasted meat, when you can just use soy sauce as a comparable alternative.

[@bastion5686]

@@Atomic-Monkey If it's a rich beefy flavor, that does sound quite good. But soy sauce, well is perhaps well unami rich and salty, but it's a 'not-beef' flavor, it's a distinct soy sauce flavor that goes great on veggies. But a strong beef flavor is delicious on a prime rib or gravy. I kinda agree though, it kinda sounds like soup with more steps but ridicolous waste. It'd be more economical if they used the bones and trimmings instead or perhaps reseasoned the meat into some kind of stew. The way he does it kinda reminds me of the natural gravy gelatin that cooking chicken thighs / chicken fat leaves behind after it stews. It's very meaty and can be quite tasty, but feels very quickly bad for your heart if you eat a lot, very fattening and goes rancid even under refridgeration very quickly.

[@zombi3907]

I have made a ton of stock, bone broth, braises, and long cooks. I do not understand how someone can find the slow cooking of beef, chicken, and onions a bad smell. That is very strange to me. When I have say a bone broth going, which is pretty much this at this stage, people think the house smells incredible. Well, not Vegans.

[@matthew4511]

7:10 finals week in a nutshell

[@thewindgamer2607]

Matthew A. I feel this😭

[@blazeddddddd]

6:59 one week before finals week

[@aragusea]

hang in there

[@rimurutempest4886]

"Is this fine? It's going to be fine" . . . . . . "IT'S NOT GOING TO BE FINE"

[@cassiefureby3680]

“and it’s all going in this smaller pot, wow that’s awfully full, will it be okay? it’ll be fine, it’s fine.” two min later “and it’s boiled over, delightful”

[@maryrohlman8565]

I followed your recipe this weekend, and it was excellent! I cut the recipe in half, and instead of simmering the bones in a pot on the stove, I simmered them in a slow cooker on low setting, but otherwise I followed your directions exactly. The results were amazing, and now I have 18 cubes of delicious demi-glace in the freezer. Definitely worth the time, especially considering that there is very little hands-on time.

[@Ceece20]

Was the slow cooker still 12 hours?

[@thatguy6225]

DO NOT "speed chill" in the freezer. Unless you have a blast chiller made specifically for cooling things from hot temperatures, all you're going to do is transfer heat from the hot thing to the other stuff in your freezer, without an appreciable reduction in time for cooling the hot item. You'll also introduce a lot of condensation into the freezer, which isn't good for it.

[@MikeBaxterABC]

Finally!! Someone else who knows a bit of science ... and food safety!! :) THANK YOU!

[@buffoonustroglodytus4688]

Damn, I would certainly like to spare my fridge some goof. Thx for the tip

[@nathanbrisebois8756]

He's made alot of mistakes, demi glace definitely should not smell like dead bodies or taste like soy sauce. Needs a full mirepoix and he cooked it down waayyyyy to much at the end

[@brunomiguel6156]

speed chill doesnt exist physically talking

[@henrytxin]

-all you're going to do is transfer heat from the hot thing to the other stuff in your freezer so, cooling it, basically. -You'll also introduce a lot of condensation into the freezer let me introduce you to cling film

[@stijnverweij9865]

I wish Adam would call me Daddy-Glace

[@KazimJafar]

YUNG STINNA chef john is the only daddy-glace

[@Pyrodagoat]

Ok boomer

[@MichaelRei99]

Regular gamer you are an idiot!!

[@meowthchu7307]

@@Pyrodagoat i don't think you even know what that means.

[@Pyrodagoat]

@@meowthchu7307 old person generation

[@carterhajek8208]

0:04 that was my nickname in high school

[@SaneTheBro]

Woww I want to see high schoolers calling you Squarespace

[@bloxhedude7655]

@@SaneTheBro XD

[@justtheletterV274]

I have more questions than responses

[@finn596]

I want squarespace to be my daddy~♡ (I am so sorry )

[@dondeka2086]

Daddy gloss

[@Justme_1221]

Have no idea why this is just now in my KZbin feed but I’m going to have to try this. 🤤 🍴

[@Theinatoriinator]

He has another video on his channel where he makes an almost identical product using storbought stock and a few other things, you might want to check it out because its much easier.

[@davetir]

if this tastes so much like soy sauce, why not just make Knox gelatine with soy sauce and save all that work and expense? Seriously, I could never throw away $20 worth of chicken wings and beef shank just to spend 2 days making a flavor enhancer for sauces.

[@ThEsOuNdInYoU]

It's you

[@derrickmelton5844]

@This is the best name I could come up with umami flavor can be reminiscent of meat, and if you remove the salt taste from soy sauce, the other flavor is highly concentrated umami. Basically soy sauce is the best way to describe it to those who haven't tasted a ton of different umami packed foods before, so it tasting "just like soy sauce" is how one would describe it to people who may not know what umami tastes like. I've had real demi-glace before, it has a similar flavor to soy sauce in that both contain lots of glutamate...but they don't taste exactly the same.

[@DrValerie800]

Me either...I'd roast the stuff, eat all the meat, THEN roast and boil the bones, etc.

[@grafmecx2641]

"And as always, enjoy..." What a quote, whenever this jingle plays I get heart warmth and finish the jingle with Chef John as if we are saying it together...

[@bugrabaysal8740]

"And this kind of thing is exactly why evolution gave us... ice cube trays." Not a sentence you would hear every day.

[@51rwyatt]

I've been doing demi glace with stock and broth that I make that I just don't have a near-term purpose for. Like a stock/broth preservation tactic, turns out really nice and I'm freezing much smaller volumes. Nice video.

[@lejohn2682]

"It's the full on daddy gloss." -Adam Ragusea

[@shoogeveen]

"A glutamate by any other name would taste as umami-y" I love this channel

[@neindanke1629]

5:50 you did cool this extra fast down to protect it from bacteria but put your finger inside?!

[@person9513]

have you ever heard of WASHING YOUR HANDS.

[@neindanke1629]

@@person9513 sure I did. Using a spoon saves once washing your hands =at least 30 seconds

[@person9513]

@@neindanke1629 Well you dont have all the context, maybe all his spoons were in the dishwasher. But, yeah i understand what you mean.

[@lEatchalk]

3:28 Adam: deglaze that with a bit of - Me: white wine *nods head* Adam: - water Me: who are you and what have you done to Adam Ragusea

[@veronicafoxx27]

This is way too expensive for home cooks. Makes me want to go to the store and just but brown sauce and reduce it or buy demi-glace it's. :(

[@peterderpanda2922]

You can usually get bones for a relatively low price, like soupbones etc. Pro: Better taste, lower price Con: Smells terrible, hard cleanup

[@daredaemon8878]

Keep in mind that he's basically making a whole lot of it at once because he uses it a lot, the process is involved and scales up easy and you can store it for a long time. If you want a more modest amount cut the ingredient list by an 8th and you still have plenty to work with for a good while.

[@purplelotus9064]

Yep plus christmas

[@toasthuawei1352]

why i season my *insert current dish here* and not my *random*

[@ZombieOfun]

This may be a dumb question, but if it tastes like soy sauce then why not just use soy sauce? Perhaps it's because of the texture?

[@beingian4947]

"tastes like soy sauce" Yo I got a much quicker way to make a sauce! Use soy sauce in it!

[@carrrexx7190]

Knorrs stock pots. They're even the same shape.

[@bastion5686]

@djnennwowwk 4 cups worth of beef stock boullion seasoning, 1/4th cup of water, saucepan, dab of butter/olive oil and garlic and italian spices and rosemary. viola. Obviously not the same, probably not the spirit, but still probably a very tasty alternative on some baked potatoes or christmas roasts over a soy sauce roast vs beef infused roast. Not to say that A soy sauce and vegetable stir fry can't be dang delicious, but i can't imagine eating a soy sauce roast without using at least some teriyaki and maybe some pineapple. Teriyaki beef just works so much better if your'e gonna use a soy sauce.

[@encryptedaqua]

You’d think the meatiest thing would be meat

[@aq421]

@@chocofrolik834 you asked a question, and then added a full stop, stop trying to be smart

[@aq421]

@@chocofrolik834 so "is it" isn't at all, in anyway, an indication of a question being asked? So by your logic, "Is it Wednesday today?", isn't a question ya fuckin idiot

[@muskets5718]

Allons-y 1: you literally just fucking said you asked a question and 2: technically meat isn’t a substance but not because it’s a solid you fucking idiot. It’s because the chemical make up is not uniform. Muscle consists of muscle cells which consist of different substances. But by definition that would mean Demi-glacé isn’t a substance either, it’s a mixture.

[@muskets5718]

I don’t think meat would be the meatiest substance because it’s filled with water so the meatiness is not concentrated. In demiglace all of th meatiness is condensed into a smaller area.

[@Mostlyharmless1985]

You'd think that the most coffeiest substance would be coffee beans...

[@JustADioWhosAHeroForFun]

This is Barbecue Sauce for the gods

[@BillyOnYouTube]

3:00 Every hispanic saw that pot and thought, "Oh okay. So use the tamale pot"

[@wof_973]

Did he say deglaze with water no no he must have miss pronounced white wine.

[@Astor_V]

Liquid meat? Count me in!

[@onigireee]

Man, that beautiful glace aside, I haven't seen someone so skillfully segue into their Squarespace ad since Julian Baumgartner. 🤣

[@richardhawkins2248]

This is also how portable soup is made. Cool it in the fridge and then cut into thin slices, place them on a paper towel and let them dry. I store a lot of that because it comes back to full flavor. It's epic. Nice video and yup Geaux Chef John.

[@qasdx323]

For those that might believe this is more trouble than it's worth, don't. As adam mentioned there's not much active cooking involved at all and the pay off is amazing. Whether it's making an exquisite omurice or turning a cheap steak into a luxurious experience, having this "kitchen platinum" can majorly upgrade practically any meal. It's gotten to the point that I get unreasonably antsy when I'm down to my last dozen cubes lol

[@skyfeelan]

bro, I've never even made cheap steak at home, let alone a luxury steak

[@Farlig69]

4:37 - solids = dog food!!!!!!!!!!!!!!!!!!!!!!!!!! Don´t throw it out!!!!!!!!!!!!!!!!!!!!! Dogs go mad for this stuff!!! Plus the bones have been boiled so soft there´s zero risk!!! If you don´t have a dog, you know someone that does!!!

[@BreadTeleporter002]

He didn't have a dog at this time.

[@LarryNoir]

One of the things that makes this channel great is how unpretentious it is. So many cooking videos pop up in my recommended claiming "How to make the Perfect recipe X", "How to make REAL recipe Y", or "Recipe Z better than the restaurants". Adam just comes in, shows us realistic cooking that can easily be done at home and he is humble about it. He shows his mistakes and isn't so "straight laced" about everything. Cooking is flexible, you don't need exact measurements for most things. So much more appealing to me personally.

[@echoberson]

Trying to imagine how much it would cost me to buy enough meat just to make two and a half ice cube trays of demi-glace is giving me palpitations

[@siegfried2k4]

Use chicken feet, it’s basically dirt cheap in asian countries

[@brodylockwood14]

@@siegfried2k4 I can't make this in Australia. Wayyy too expensive. Here at my local store i pay over $5 for 1 chicken breast.

[@TheBarbiegirl50]

@@brodylockwood14 Jesus Christ how do you eat any meat

[@Roller71]

As a professional Chef we have continuous rolling stocks through winter. The ratio for Master Golden Stock is 10litres will eventually simmer down to 1-2 litres. The only reason we do it is because we use ALL our offcuts, trim, cages, bones, wing tips. Not a single butcher gives away shanks, shin or chooks arsehole.

[@fwizzybee42]

Yeah it’s definitely a case of If you want to cook cheaply you’ve got to go with what’s cheap where you are and find out what you can make with it. This week for us it was pork shoulder at $2 a pound. Did it overnight in the slow cooker and honestly heaven.

[@Somethinggolfer123]

Adam, you really out-did yourself with meme-able material in this video.

[@falconNL]

Amazing you give Chef John for credit, and not just taking the recipe and calling it your own. You are the Brad Pitt, of giving credit!

[@preluded]

Yes, it's awesome to grow the pie together (rather than just clamoring for a piece). I've heard Pitt is a jerk in person btw.

[@blob6295]

you know you're early when Adam hasn't pinned his comment yet

[@babyinuyasha]

I love watching Adam's videos even though I know damn well I'm never going to make any of this food lol.

[@phucn4459]

Adam Ragusea: “This recipe is sponsored by Squarespace, it’s NOT the Demi-glacé of Website building it’s the full on DADDY-Glacé” *UWU*

[@sirrivet9557]

I never imagined that Adam would say daddy especially in that context

[@appa609]

It doesn't really make sense

[@aeircrown7994]

Bill Kong daddy by definition in a head of the family or the upmost authorical figure in the family, ergo, adam is saying that the Demi-glacé is a head of meaty goodness lol.

[@kat1565]

uwu

[@finn596]

I want squarespace to be my daddy~♡ *notices squarespace's wide array of website making options* owo what's this?