Demi-Glace Recipe: Part 1 - Veal Stock and the Reduction

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/241898/Demi-Glace/

[@thenewandrei4o94]

Lol comment posted just one month ago?

[@lospintosgrandes]

They're busy granting food wishes

[@bambamRubbles]

"PASTURE-RAISED" I don't know why but I just love some good old fashioned word play.

[@clipsyoucantshowyourmother]

Just curious is there a reason you didn’t deglaze with wine? I see that in the “classic” versions but you said this one is classic because of the very few ingredients

[@matthewmoench5969]

I don't understand how people can live with themselves after downvoting this video. This man is the most good-natured, feel-good person on KZbin! He deserves only kindness, rainbows, and unicorns in response to his work.

[@Vanpotheosis]

Downvoted because of the annoying way he speaks.

[@LPdedicated]

My dad (a chef) used to make this at home in two huge stockpots. He also used leeks (instead of or combined with onion) and celeriac instead of celery for a more earthy flavour, but sometimes a combination. My mom hated the smell that would be in the house for days, but we all adored the result! There really is nothing like it! :)

[@captainkev10]

Adam Ragusea brought me back to the OG Foodtuber, Chef John.

[@arthas640]

i watched this video a long time ago (Food Wishes regular) but literally just found Adam Ragusea today when i saw his cheater Demi-Glace video so i decided to rewatch this one. Not sure which recipe i like more: Adam's is easier and it speak to the slacker inside me but John is the OG foodtuber for a reason.

[@lambsauce8893]

FROOM FOODWISHES.COM

[@JohannGambolputty22]

Me too

[@gamer-ry7jc]

Metoo

[@charliestout2815]

Adam Regusea isnt bad. But his voice reminds me of the narrator from the sandlot... it drives me nuts

[@SashaS2art]

This channel has taught me so much. A friend of mine is a chef to trade (I'm a mech. Eng). We have competitions and meet and exchange ideas and samples of what we've made. This channel is how I keep up and even impress. This will be our little secret. Wink! Thanks John. Brilliant instructions great pace and funny too 👍👍👍👍👍

[@vizzini2510]

John, your recipe is spot on. I agree that you should nix the herbs, though I do toss in 1-2 bay leaves. I will never understand why most food sites describe demi-glace as very difficult to make, and they usually recommend buying a cheap imitation. (Perhaps they are sponsored by D'Artagnan?) As you demonstrated, demi glace is actually very simple; it does take 24 hours to simmer, but the stove does all the work. I spend about $100 on 12 pounds of veal bones, and just a few bucks more for the veggies. I have never tried it with cheaper beef bones, but the veal version is so good that I would not risk any modifications. 12 pounds of veal bones yields one gallon of finished product, which I cut up into about 60-80 cubes of various sizes. This would last my family more than a year, if friends and neighbors would stop dropping by to mooch a cube or two:) The up-front cost is significant, but it is negligible on a per serving basis. If you are going to spend $20+ on a nice steak, then another $1 for a delectable sauce is nothing. After reverse searing a ribeye in a pan, I make a quick port reduction, melt in a cube of demi, and finish with a cold pat of butter. By the time the steak has rested for a few minutes, the sauce is done. Demi based sauces are also excellent with duck, lamb, and pork. Don't get me started on what this does for your ossobuco.

[@kristindreams]

Made this!!! I couldn't get veal bones but used about 7 lbs ox tails and 3 lbs beef neck bones and soup bones for the marrow. It turned out perfect. Thank you chef Jon.

[@mshill2406]

We just made this in culinary school tonight and spooned it over a tenderloin sitting on a potato pancake topped with foie gras. It sounds snooty but was the best meal Ive ever had and I dont give compliments unless thet are earned. This was heavenly.

[@jeembomb]

This is one of your best videos ever John. I've seen em all, and this is some apex level stuff. 8 minute set up for a slow-mo spank teaser. A++

[@davyjones7334]

This is the first video I've seen of this channel, and this guy is spot on with his cooking and hilarious as well. 10/10 and subscribed

[@MrStingray186]

I do this with poultry bones as well. This year I have a turkey that was in the freezer for about 6mos and was still good. I had bought a fresh one for turkeyday . After removing the breasts I chopped up the remaining and placed in a stock pot with a gallon of water. After 24hrs removed the bones and reduced to 2 qts strained and chilled. best poultry stock ever. Firmed up just like chicken jello as my grandson says.

[@tobiastogerin3598]

I am a trainde german chef. Was really enjoying your video - I do it same way. Thanks for sharing that on youtube so people are encoureged to do it same way.

[@29kenjo]

wow.. this is so helpful to me. ill add this to my culinary diary .. after the 5 mother basic sauces there will be the most mother of all mothers.. nice one!!

[@stevenjbeto]

I have not been watching of late and had forgotten how wonderful it is to learn something new from you.

[@suzannedesylva3805]

Hi! I have been making my demi-glace this afternoon. Your directions and close-up photos are marvellous. At the moment it has just boiled and now I am starting the 18 -24 hr. simmering process. Tnx. Suzanne

[@RaufZero]

Heaven. I’ve build a house, raised two sons, planted quite a few trees. And now is a time for my very first demi glace.

[@fappe908]

Sounds awesome bro

[@ryanrodrigues5355]

I don't think Chef John gets enough credit for that glorious waterfall-pour into the stock pot at the beginning ... very satisfying :)

[@johnblynther7735]

Im just into my third round of this recipe and its just wonderful how great and versatile the result is, Im using it in everything! Thnx chef John! - from Sweden

[@lolwut2485]

I've watched this video so many times. i know it by heart. this isn't educational anymore. but its soooo fun to watch. EDIT: part 2 as well. forgot its in two parts lol

[@mahlstadt]

This guy's voice is so soothing. His upward inflections at the end of sentences have a calming effect. I feel he could say anything to me and it would bring me comfort. Even if I was at death's door. "OK, you're going to feel a rush of air as the fuselage ruptures, and then you'll be sucked out at 35,000 feet . It will be freezing cold, but don't worry, because you'll lose consciousness almost instantly and soon be in heaven . Which will be awesome! ."

[@ganeshprem3043]

the way you speak is as though there is never going to be a full stop! it's amusing. thanks for the tutorial!

[@bouchonaise124135]

I just special ordered 10lbs of veal knuckles from my butcher. I’m going full in on this tomorrow. You probably don’t read these comments anymore, but damn I’m nervous. I hope this works our chef John! Will leave a follow up comment in a couple days on how it went.

[@njstow]

I love how this guy speaks and teaches. His points are very clear and defined by the tone of his voice. Best culinary guide I've come by on youtube. Spanking the gelatinous demi was the best ;) I have been a cook/Chef for 18 years and I am FINALLY going to take my diploma equivalency test later today, so I'm doing some last minute perusing. This guy and I have very similar takes on the classics and how we modify them. Great stuff!

[@SmokyRibsBBQ]

Can't wait for part 2! Thanks for sharing this!

[@thotpatrol4926]

Cool name, I like dat

[@Tony-wm1oc]

He did now

[@manibiegert1478]

well done. i do it the same way but add also 1 bottle of red wine, 40 peppercorns, one big slice of bacon and a couple of bay leafs.

[@lavoltare6307]

Just completed making the demi and came out a treat, thank you from down under :)

[@santaspeiz6967]

I have a practical exam today... This video helped me a lot thank you

[@samanthavela2528]

I'm so happy that I'm going to culinary school and they are using your videos !

[@PhilthAdelphiA]

Save money and just watch chef John lmfao

[@MaZEEZaM]

Though I don't want to make a veal stock, this is the type of stock I am after and very much the perfect basis to go from with other bones, chicken in particular. THANKS CHEF JOHN.

[@lauriegreenhow9929]

I made this and it turned out perfectly, I watched your video quite a few times in order to get it right. Thanks so much for this video 😊

[@Eh-nb7rw]

how much you pay for gas?

[@Soxruleyanksdrool]

Excellent recipe. I roast the veal bones for a couple of hours and then add my raw mirepoix and cook the veggies with the bones. I also do two washes as opposed to one. Nothing wrong with either way. This is just how I was taught.

[@rebeccahenderson3586]

Oh my Gawd, that Demi glacé was beautiful when you slapped it. I was in awe and then laughed at myself!

[@balustrade503]

Such a perv! Thank you so much for cheering up a lonely girl. I eagerly await part two :)

[@benireges]

What the frick.

[@yousayso]

Omg you kill me! I'm convinced you're the funniest an on earth! Thanks so so so much for all your videos. I've been watching them for years and all of them so far are PERFECT!

[@danielvalenzuela7]

I both love you for posting this video, which I really wanted from a long time, and hate you for making me wait for the next part.

[@zefdin101]

Scooping off the impurity’s / foam.. this is a cook after my own heart. Attention to detail. Well done!

[@joellera]

The end was mildly arousing

[@jeembomb]

joellera mildly?

[@681726]

You never know you have fetish for spanking until you see one in action.

[@dartanyonhaynes]

Twerkquake?!?

[@RussellNatasha]

I did wonder what 'tube' I was on for second!!

[@arthas640]

It's the dishes name, Demi Glace sounds like a seductive french person who lures you into an affair only to invite your significant other into a menage-a-trois

[@Bwethhh]

My mom always made a Japanese-style hamburg steak with demi-glace and it was absolutely amazing.

[@kayakraver]

Wow this brings back memories of working in a hotel kitchen. I use about 150 lbs.. to 200 lbs. of veal bones a week.

[@furgellvanrabenswaay3483]

Same

[@Bodhizzle]

"Enthusiastic Simmer" Love it! You rock Chef John!

[@MarnieJayes]

Why do I have the feeling that Chef John went shopping for kitchen stuff before this video? 😜 The sheet pan looks shiny n new + the wooden spatula too! LOL!

[@misty1945]

There is only one thing I can say about Food Wishes - THANK YOU!

[@farukdee7502]

I like the video even before I am done watching, Chef John’s voice makes it well worth it.

[@Bokkie100k]

I made this and it was well worth the effort.

[@PaulaAllenPaulasPlace]

How cool would it be to have Chef John as your instructor in a cooking class. Having worked in kitchens most my adult life it is so true about Chefs yelling at you if you screw something up.

[@TELAVIV-cf3tk]

Welcome to the real world

[@العبدالفقيرالىالله-ح6و]

Monster Ramsy

[@jordanbabcock9349]

No way. Can barely make it through a video that I really want information from. The voice is abhorrent.

[@pancakeguy699]

I have a feeling chef John yelled or got yelled at for throwing away the fond

[@arthas640]

There are few things that make a veteran tradesman angrier than throwing away something precious like that, regardless of industry.

[@da96103]

I don't even cook but I like watching Chef John cooks.

[@iHaveOneArm]

I can't thank you enough for making a demo of this, I planned on making a stew that called for demiglace

[@nickerbockernik]

The ooooooolld slappa slappa.

[@jamenplz123]

nickerbockernik haha!

[@leffteebeats5002]

Lmbo!!

[@kaiju_24]

( ͡° ͜ʖ ͡°)

[@CatsArtFashion]

nickerbockernik spanka spanka!

[@fullbag50]

Dear lord, now you have that idea in my mind that Chef John would narrate like that in bed with the misses.

[@natazer]

Saving the cubes for my Manhattans is the best line ever! Love it, cheers!

[@bzz5601]

This has become one of my favorite fall traditions. I just got about 20# of marrow bones, and I'm about to go to town. My butcher is awesome, and cuts me a ridiculously cheap deal.

[@taradead]

from my experience, just marrow bones (especially the middle sections with no cartilage) don't make a very good demi. It comes out relatively bland and not gelatinized enough. You need bones with some meat and cartilage left on them. If you can, add some neck bones to the marrow bones. Neck bones are usually cheap and full of meat and cartilage.

[@MothmanBaddie]

I doubt I will ever make this, but it sure was interesting to watch! Xoxo

[@Elazul2k]

Cleveland Biller I'm sure it does but 18 hours cook time? How many people that are not housewives from the 50's have that much time?

[@Erobazai]

Elazul2k Thats what you know the food comes from the heart. Its made with the biggest love there is. Yeah it takes time and yeah it might be difficult but the end result is so much better then the normal crap people eats every day.

[@honglee6100]

+Heijmdal i agree i fight evryday to make chefs put out great food alot of them become lazy over time like buying pre made demi makes me mad stop being lazy

[@galanvoorhis3]

Lol. If you aren't a chef and you are speaking from the other side of the pass, then you know nothing of hard work and are the lazy one

[@johnbalogna803]

you don't have to stand there and watch it the whole time!

[@ZahraAlQudaihi]

I made that but much less amount and it turned out fantastic ... The smell is 😝 ... I actually simmered it for about 25 hours and I added a lot of water during this time cause I didn't get the "bare bone" after 18 hours ... But the final result is great

[@KathrynOBrien-i1y]

I love the way this man has inflection in his voice

[@rickfrederickson8171]

Your demi glace recipe is superb!

[@miguel71193]

Have watched your videos for a long time now just cause I'm learning while laughing. Love how mistakes are humorous but learned from and gives off a casual vibe. Please try Filipino foods since you're doing different cultural foods. Anyway thank you for the fun but eye opening videos!

[@angel_machariel]

Use 80 to 85 Celsius or 176 to 185 Fahrenheit. Buy if needed a large simmer plate. Also buy a temp meter. Both are worth it if you make lots of stocks like I do.

[@iamthebroker]

Hey John, I do love your channel mate. The wife left for our Christmas break three days ago and I’m joining her tomorrow ....why? I wanted make this and I’ve just finished after 2 days of nursing my Demi glacé though every step you outlined. The wife thinks I’m a painful cook so it’s the only way I could invest the time and effort. The process started yesterday in the morning and I’ve just put everything in the fridge! I’m hoping it’s good- will let you know!

[@resipsaloquitur13]

It's been my very limited experience but, it seems as though the longer this sits before chilling, then of course chill, that the flavor gets a bit richer. Is this just my imagination or is this indeed like fine wine? It gets better as it gently ages for a time, and is this "resting" even sanitary?

[@hootypatootie]

That final shot... Oh man, I can't wait for part 2!

[@shawnhough421]

You're F.unny and Educational.! Thank you 😊 Chef John

[@pimprig1979]

Thanks for posting, my lady and i love the channel and are making tons of you dishes, this is tomorrows go around, well start anyway. we will also be making beef on wreak tomorrow also. Again thank you your channel makes cooking so much fun!

[@AlmaKarlsson]

It's strange how I keep watching these kind of nerdy meat-videos even though I've been a vegetarian for several years. I'm normally disgusted by meat, but I just really, really love Foodwishes!

[@Gamborg0101]

I was at my final, at colinary school today, and i actually talked about Demi glace!

[@peterquezon9056]

I always thought that making a demi glaze is easy but then with this video I guess it is not. the time and effort put into it. well. i guess for the sake of preparing good food, THANK YOU FOR THISW VIDEO. helped a lot to understand DEMI-GLAZE.

[@hytsugaya1000]

my gas bill will not survive this

[@homebirding1308]

Try a pressure cooker

[@therugburnz]

It is worth it. EDIT ADDED: OK pressure cook on the first extraction. As a matter of fact, if you have a high enough pressure one, you can make the bones as tender as chilled pate' and eat that. I still recommend doing what the KZbin chef said,Tina.

[@therugburnz]

@@homebirding1308 No

[@jocaingles8464]

Yeah, pressure cook it

[@arthas640]

you can buy a hotplate for pretty cheap, the fancy ones work just as well as a cheap one and places like Goodwill usually have used one for a few bucks. Stick it on a hotplate. If you're really broke just run an extension cord to your neighbors.

[@eealexander2167]

my 6month old love watching chef jhon with me

[@disuba]

I love how naturally funny you are. You always make me smile so thanks a lot for that c:

[@Dan-sb2fb]

i’ve always wanted to learn how to make this stuff, thanks john👍

[@conorbmcgovern]

“Enthusiastic simmer” - love it! Definitely a weekend job which I will try.

[@Karak-Fak]

If it’s still liquid and not jiggly after an overnight refrigeration, does that mean I didn’t reduce it enough? It’s VERY brown and yummy though.

[@josedshan5578]

i really appreciate with what you did on the video because i learned a lot of it.. one thing which i dont appreciate was a kind of narration. for me its sound like a poem. just like in the school in which the student is delivering his/her poem in front of the class.

[@simonshusse]

Chef John, you should do Sauce Albufera. Not the red pepper one but the one with fois gras butter and truffle. I did a month ago and I haven't eating anything else since.

[@maneatingduck]

Trying to make this for the first time, and I'm using a slow cooker for the long-haul simmer. Partly because of its capacity, and well... the thing is designed to do this sort of stuff. I've found very little recommendations (pro or con) about using a slow cooker, is there any particular reason why a regular pot on a hot plate would be better? Anyway, it's simmering along nicely as we speak, I'll drop a comment with my verdict about the slow cooker when I'm done.

[@lizasaniefard3724]

Chef, you are hilarious. The part where you said "Nobody know what that is" when referring to "pudding skin" of the cooling demi actually had me laugh out loud for more than a minute. Chef, you are a brilliant beaut.

[@timetocook722]

Should the pot be partially covered overnight? Or are you compensating for that evaporation by starting with so much liquid?

[@thealbuzs]

As a chef... I enjoyed that glace spanking way too much lol Great vid!!

[@jax6928]

His inflection is just right👌🏻

[@TheMaldenc]

"Size doesn't matter as long as you can fit 10 lbs of bones" Giggity.

[@user-do8jq4kd5z]

You had to

[@daisybuchanan8205]

Hhhhhj

[@AnimatorsatWork]

This brought me back memories from like 4 weeks ago in culinary school. No Espagnole? But very interesting take, Chef John!

[@Ga7atTown]

this is much better and healthier than those stock cubes which are filled with MG other weird stuff

[@luckyjinxer]

I saw some other channel reference this video and went straight to the source!

[@Mimicoops]

I've always wanted to learn a traditional demi glace, thank you so much haha

[@gregorsamsa1364]

This one isn't traditional

[@Alphonsoinvestments]

Just found your channel trying this demi -Glace recipe this weekend

[@jelizabethpetrie6656]

Covering the bones with the tomato paste, flavors and also breaks down the connective tissues.

[@EmblaWanderer]

THANK YOU so much for this. I was going nuts trying to find a good recipe.

[@tetsujin4]

I'm gonna stir that in and pretend I never saw it hahahaha I love this guy

[@htjames101]

What is that great graduated plastic rectangular container? I've made this 2X now with lamb bones. Excellent!!

[@partykrew666]

+htjames101 its a standard restaurant industry liquid container. you can find em online or at a restaurat supply store. very handy

[@Elazul2k]

Honestly, i'm not sure i'll ever make this. But if I do it would seem to me to benefit freezing it in ice cube trays then transfer to giant zip locks. That way you can just fish out a individual serving as needed. Heard it stores for months in the freezer as well.

[@plain.denial]

BTW... you are making a brown sauce. Demiglaze is taking a brown sauce is making the brown sauce into something like tar. Usually I would use that for finishing a meat sauce. For the most part I never have to use salt and was paid to send out meals that 1 - would not be returned, and 2 - not require salt and pepper shakers. Very good technique for BROWN sauce.

[@robertmccluskey1076]

Great videos Is there a method for the instant pot?

[@ittoakimbo]

You're awesome Chef John, not anti climatic at all

[@ts302]

Thank you Chef John! Could I use a slow cooker and then transfer to a pot to reduce-not comfortable with leaving the stove on overnight.

[@bkbj8282]

Your voice inflection is so good, dude. Really enjoyable to listen to.

[@RandomTorok]

When simmering the bones; Do you cover the pot or leave it open for 18 hours?

[@farooqsali]

Got 33 lbs of bones going on now! 8 hours in. 24 hours to go before reduction step 😋

[@anchen1868]

Can I wash beef bones to clean impurities ? ( worry about turning to white stock)

[@rkupka]

NOW it's getting serious :) Looking forward for the next episodes using this stuff.

[@johndeyeso4411]

Love videos like this. It's the why of cooking

[@JoeGP]

so what do you use that stuff for ? is it like a base for sauces ? we make something similar but with pork, no vegetables and with a lot more meat, we remove the bones when done and pretty much eat the rest, lasts about 4 days with a family of 4.