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

[@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

[@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!

[@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.

[@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

[@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.

[@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

[@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.

[@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

[@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.

[@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.

[@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

[@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 😌

[@RayanfhoulaBR]

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

[@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.

[@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.

[@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

[@johnnymetonymic]

Dude. Hella good to hear someone shout out food wishes. That dude is the best.

[@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.

[@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.

[@sonikku956]

"DADDY GLACE" Incoming memes.

[@buranyuu4174]

Daddy glace

[@GOKUSANCHEZSHORTS]

Daddy glace

[@dotterofhat_red]

Daddy glace

[@habenwlibanos6144]

Daddy glace

[@guscox9651]

Daddy glace

[@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

[@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.

[@fangchick93]

Love chef John. He's the reason I got my mortar and pestle. Very glad I did too.

[@BillyOnYouTube]

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

[@maxmotis8647]

I keep rewatching this video. Not because I want to try it out myself any time soon but because it is oddly satisfying to watch

[@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 🧟‍♂️

[@yuchengfu4677]

2:21 aight imma head out

[@H8nji]

Glad I’m not the only one that saw that

[@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!

[@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

[@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

[@Roller71]

Two things a professional chef of 34 years can give. 1. Anything with a bone will leech calcium into the liquid or stock base, discolouring and leaving a chalky residue. As a rule you should remove the bones after about an hour, or when tender to do so. Rolling boils and skimming are required. Leaving meat in the base stock for too long does fukkall. 4hrs then strain. Return base stock to an appropriate pot bring to a slow rolling boil. Cut a fine side mirepoix whisk 6 egg whites, add the 2. Carefully pour on top of "slow rolling boil stock". This is called a raff, it will help clarify stock and collect all the shit that was in yours. Reduce= 10 litres original stock will leave about 1.5-2ltrs of Golden Stock or Master Stock. Remove solids from stock then filter hot stock through paper filter, maybe coffee filter. 2. When chilling down freeze some plastic drink bottles with water in them, pop them in. Side note: you own your Channel not Chef John. Do not give multiple shout outs for NOT following his recipe exactly. It's your recipe be proud. Chef John does not promote your Channel.

[@chilldude30]

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

[@Reddotzebra]

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

[@anonymouscheesepie3768]

my life story

[@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.

[@SM-zr8ug]

This is the best Adam Ragusea video. It's literally like a movie with a beginning, middle, climax, and conclusion. I've watched this video every few months for years. It's a masterpiece.

[@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

[@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.

[@rimurutempest4886]

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

[@Nintendo_song-maker]

7:09 a perfect example of how when someone says they’re fine they most definitely aren’t

[@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

[@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”

[@seburox]

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

[@Kariakas]

Chef John was my first KZbin cooking channel. Love the shout out you gave him.

[@sweetshoez]

I love how chef John is universally loved

[@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

[@TheDarrenH30]

Adam, I’ve been digging your channel for some time now and respect your cooking methods very much but your tribute to Chef John just made me love your channel that much more.

[@ChicagoPadre]

Soooo... not to discuss the recipe--which, by the way, is outstanding and well done by "both" of you! However, I do have one TINY thing to mention--and that is about Chef John being the "alpha and omega" of KZbinrs for cooking. I cannot dispute this, but must add in the "defense" as it were, for another marvelous Chef...though both different, there is near equal history for time on You Tube! And that, is to me and many others, the delight and joy and expertise of: Chef Jean Pierre!! 🥰🥳😎👌 And he may not go back QUITE as far as Chef John...but he also was on PBS long before You Tube even existed! So here is a salute and toast to BOTH these fine, skilled, charming, gentlemen and Chef's! May they cook and inspire us all!

[@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

[@grace24690]

Get you a man who respects his elders - love that respect for Chef John ♡

[@jonathanduplantis1403]

We do a three day job on ours at Peller. 1st day roast then boil bones. Second, skim and add mire aux pois, with herbs. Third day, drain, fortify with meat screps and more veg and wine. Cook. Strain. Reduce to a very thick jus. It turns gelatinous after refrigeration.

[@st.fl.806]

Who doesn't love chef John.

[@Somethinggolfer123]

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

[@TedRader]

Love your shout outs to Chef John. Food Wishes has been one of my favorite channels for many years.

[@shoogeveen]

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

[@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

[@carrias1]

just got my first batch in the freezer - insane portion size aside I'm So excited to take it for a spin! the process wasn't seamless, but the end result was Insanely gelatinous with a long, rich, meaty flavor. it's in no way a sauce on its own, but with a glass of red wine, some garlic or shallots.... I think it'll be jaw-dropping in its intended role

[@onigireee]

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

[@lejohn2682]

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

[@johnpots4181]

Chef John and literally responsible for 50% of the things I make it home

[@skippywinters]

Agree, chef John is the goat

[@toasthuawei1352]

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

[@michaelthole9529]

Shout out to Chef John lol! I really dig that! I discovered Adam within the last couple months, and am a fan! I stumbled upon chef John almost two years ago, and am a big fan of him too! I love the relatable non-pretentiousness of both of these guys! Big thanks to Adam for the pizza recipe, and a big thanks to John for the queso dip :)

[@davekash1]

I'm impressed at your range of home cooking abilities. I'm far more impressed with your transitions into your sponsored content!

[@MrOlaf1972]

I've tried SO MANY times to make Chef John recipes, but they never turn out right! He tries to make it look really simple, but so far everything of his flops in my kitchen, and I try my best to follow his directions to the letter.

[@person9513]

following recipes to the letter is setting yourself up for failure, if you watch how the food looks and that kind of thing rather than the exact amount of an ingredient or time, you will be much more successful. So many variables could be different, so you need to learn to use your senses and judge things for yourself.

[@janicemartin1580]

How strange! i have made hundreds of his recipes, over & over. They always turn out great. i do not ever follow to letter. I watch to get the gist and then just go cook it. Per son said it right, just use your senses and judge things for yourself. Don't give up, you can make any of them. 👍👍

[@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.

[@cerberaodollam]

Wait, so you just invented bouillon cubes?

[@JefferyEPetrone]

He went and said "daddy-glace" We can wrap it up, close up shop, there's nothing left for us to meme.

[@Passionforfoodrecipes]

This shouldn't be glossed over, it's really gravy! 😉

[@tsetsoangelov6455]

Chef John is the OG of Cooking

[@Tardo_Live]

As a chef, I started crying after just 3 minutes. When the ice cubes went into the jus, I switched off. Everything was technically wrong...

[@ledzeppelinfan1001]

You arent a chef, you're a short order "cook" at mcdonalds.

[@ianholmes4729]

Well said, a comedy of errors….

[@UltimateTiger1200]

Ah yes, I remember watching food wishes back in 2012-2013 when there was no other food youtuber around.

[@johndelzoppo1366]

Adam, Chef John, and Joshua Weissman are at the top of the KZbin food chain right now. My other personal favorites (italian cooks) are Gennaro Contaldo and Gianni's North Beach. Laura Vitale is still going strong, and it's just awesome to see all these people educating others and showing how things are done right. Loving the content, Adam. Looks great. Edit: ALSOOO Pasquale Sciarappa

[@alibekbaimagambetov3954]

almazan kitchen, bro!

[@MyBoomStick1]

This is a great video, between the mad respect to Chef John and that’s not a pot line, I’m smilin to myself

[@KaweeweeBoy]

"When this stuff gets going, it smells like dead bodies, which I suppose literally it is." - Adam Ragusea, 2019

[@EMJAYYTK]

Adam: *”Amazeballs”* Rest of the internet: *”Congratulations. You played yourself”*

[@marisamoore8326]

I’ll admit, I was a little hesitant to follow a recipe taken from another channel, but the recommendations and changes you made are so helpful (like the tomato paste, ice cubes, etc). Very excited to try this!

[@osmosisazman]

Probably the fourth time watching this. This is so good.

[@hedpets2175]

I fully expected for him to say: "the meatiest substance known to science: *M E A T* "

[@thedemonslayer51]

Imagine you're trying to make demi-glace outside and someone up and takes the whole thing.

[@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.

[@itzshiori7403]

5:00 *ADAM REDUCESEA*

[@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

[@arthas640]

4:40 You dont really need to throw the meat away. True it doesnt taste like much but it's still good as extra protein in a soup, stir fry, or (my favorite) omelettes or pretty much anything else where you may want extra protein but it's going to be heavily seasoned or otherwise hidden in other spices/ingredients. If you have pets I suggest either mixing it with veggies or brown rice for dogs or just straight into their food (cats shouldnt get grains and dont need veggies that much). The fat can also be given to your pets in small quantities, preferably mixed with something healthy or at the very least in their food as a topping, but I only do stuff like that because my dogs are very active (1 hour of fetch a day minimum week days plus regular walks and more on weekends). It's true that onions arent good for animals but theres such a small quantity and the harmful parts of the onion break down when well cooked like this rendering the onions mostly neutral, so it's pretty harmless at this point.

[@andreamortimer2610]

Mix the fat with some chicken scratch and feed it to your chickens (if you have any): they'll go crazy for it!

[@thebarkingmouse]

That was my thought exactly. I make a soup I call "subsistence soup" with this kind of thing. No it isn't the most delicious thing in the world, but it isn't bad by any means. Better than any canned soup. Don't discard the meat, that is wasteful. What is left behind is mostly protein, some insoluble carbohydrates (connective tissue) and minerals in bone. You can reserve & freeze all that meat, discard the skin, fat & bones (personally I put it in a fish cage in the water, the minnows love me, and pay me back in bass). Then at a later date make a stew. The classic meat with onion, carrot, potato or frozen mixed veg & sometimes some pasta shells. Add a beef or chicken bullion cube to kick up the flavor. I portion them out in one cup portions & freeze them. That is my go-to when I don't feel like cooking and want to make sure I am getting everything I need in a day.

[@arthas640]

@@thebarkingmouse I do something similar, I love one pot or one bowl meals where you can get everything you need from 1 food. So like lentil soup with a little meat and some veggies or an omelette with veggies or rice with egg and veggies. Potatoes and lentils are both foods that have a little bit of most nutrients you need so a bowl with plenty of either can cheaply and easily feed you while still giving you all the nutrients you need.

[@nothing.1240]

I mean.. It's basically mush..

[@curtissschneider39]

I made this last weekend and it is awesome. I also made the roast shown at the end of the video, better than any meal I've ever had at a fancy restaurant.

[@cameron6411]

I love that when flipping the onions you added the background sound so we can hear the “eehe” when you dropped the onion

[@MREiermann1000]

dammit adam, this was the perfect chance to call chef jon the demi-god of yt cooking. anyway gotta try this recipe looks really delicious!

[@blob6295]

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

[@wof_973]

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

[@dustyclink1468]

I am going to write this recipe in my book, im trying to prepare to homestead and this is all stuff that i could feed a dog so really its not wastefull at all! or could turn it into composte for any plants, this recipe CAN absolutely be sustainable, it just matters how you dispose of the chicken and stuff

[@mikek4025]

I've saved a clip of adam saying daddy so i'll never be lonely again

[@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?

[@Dylan-le9zi]

Food science is actually really interesting because it’s also human pallet studying as well. It’s really interesting to dive deep into the foods and flavors people enjoy. Bone marrow is extremely important because it’s actually what your body craves and gets satisfy when your enjoying a well made soup. People think bugs and insects are disgusting however it’s the reason you love crunchy and crispy foods at the same time it’s the reason pimple popping videos are so popular, the act of grooming and eating bugs and ticks off each other connects enjoyment centers in the brain. There really is an endless about of research and connections made though food science and human condition around the world it’s worth looking into.

[@RaindropWorksPDX]

7:15 It's gonna be fine ... It's not fine! It's not fine!!

[@babyinuyasha]

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

[@dorimeameno5514]

I can’t watch Adam’s videos without thinking of the Ytp.

[@Solowinged]

7:10 The panic and voice crack on “it’s not gonnabefiINE!!” kills me every time 😂

[@saosaqii5807]

Me: It looked so delicious Adam: It taste like soy sauce 8:52 Me Aight I’m out now

[@GorlicBreadz]

2:58 ahhh I love the reference. "That's not a knife... that's a knife!" *Mick tears the thug's jacket*