Homemade Demi-Glace

[@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!

[@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.

[@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.

[@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

[@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

[@amberksune]

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

[@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

[@_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

[@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. 😊

[@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

[@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.

[@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

[@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.

[@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

[@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.

[@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

[@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.

[@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.

[@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.

[@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?

[@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.

[@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 😂🤣😂🤣😂

[@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!

[@OrangeCreamsicle]

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

[@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

[@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.

[@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

[@jwl00066]

“if you don’t know his channel, food wishes, you should, chef john is the alpha and the omega of foodtubers. he was here before any of us and he will be here long after we’ve all had to get real jobs again.” *_most accurate and best endorsement/praise of chef john_*

[@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.

[@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.

[@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.

[@AzazelHash281]

I watch chef John constantly, and I really like your channel. You saying this means a lot to me

[@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

[@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

[@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

[@Scoots_McGee]

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

[@vilhelmhammershoi3871]

Respect to you and Chef John! One of my favourite channels on youtube.

[@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...

[@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.

[@RioTormenta]

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

[@Hayaaaato]

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 🧟‍♂️

[@alamrasyidi4097]

i like your channel because you explain your methodology in a sciency way. it gives me such a satisfaction to know why your cooking does what it does.

[@chilldude30]

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

[@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

[@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.

[@uscitizen5656]

It's all about the love you put into to not the time. I made a Demi-Glace recipe once and froze it. I used it for more than 6 months. Totally worth the time for that velvety finish. Added Roasted Carrots, Celery,Tomato, Red Wine and pureed it all down and strained it

[@Reddotzebra]

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

[@anonymouscheesepie3768]

my life story

[@sonikku956]

"DADDY GLACE" Incoming memes.

[@buranyuu4174]

Daddy glace

[@GOKUSANCHEZSHORTS]

Daddy glace

[@dotterofhat_red]

Daddy glace

[@habenwlibanos6144]

Daddy glace

[@guscox9651]

Daddy glace

[@TedRader]

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

[@johnnymetonymic]

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

[@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

[@thatwasablessin932]

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

[@kartyy4101]

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

[@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”

[@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.

[@seburox]

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

[@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.

[@shoogeveen]

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

[@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!

[@grace24690]

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

[@sweetshoez]

I love how chef John is universally loved

[@Shintigercurl]

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

[@RayanfhoulaBR]

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

[@Somethinggolfer123]

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

[@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

[@johnpangilinan06]

Dundee*

[@hexistenz]

@@rexhasta oh, oops 😂😂😂 I'm 52 😊

[@rexhasta]

hexistenz all good!

[@rimurutempest4886]

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

[@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

[@kenshinalbirunny6834]

7:00 Adam: Is this gonna be OK? It's gonna be fine **10 seconds Later** Adam: **Immediately Regrets his action** "IT'S NOT GONNA BE FINE, IT'S NOT GONNA BE FINE!!! Gotta love adam's personality

[@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

[@minhtrungle9117]

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

[@jamesbond6214]

You obviously ain’t British

[@Heyimderby]

James Bond Not British. Crocodile Dundee reference. Educate yourself

[@jamesfry552]

@@Heyimderby you mean that Australian cowboy

[@Heyimderby]

Smirk Man Yep

[@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.

[@JustADioWhosAHeroForFun]

This is Barbecue Sauce for the gods

[@kittkattkimm]

IN MY OPINION, the meat was in fact used, and not wasted. Literally all the flavor from it was taken away, also taking away any reason for it to be consumed. However, the fat scraped from the top of the pot probably could've been used better. (The only things I consider completely wasted is the fat and calorie value from the meat and onion solids, I don't blame him though, as we could definitely use more of our tissues, flush less, and Waste less in general)

[@thedeathstar420]

KittKatt Kimm was the protein extracted too?

[@joefarang]

my cat would love the remains from the stock pot after the outdoor boil off.

[@pseudonym8667]

@@thedeathstar420 Yeah he said in the video that demi glace is full of proteins

[@arakwar]

But chicken wings... I’m buying my chicken whole and cut then myself. Would all scraps from that works for making a demi glace ?

[@shintapp]

@@arakwar it should works just as nice.

[@st.fl.806]

Who doesn't love chef John.

[@21ruevictorhugo]

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

[@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

[@lejohn2682]

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

[@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 :)

[@fangchick93]

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

[@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

[@bugrabaysal8740]

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

[@amberksune]

Adam “put everything into an ice tray” ragusea

[@xpatzorsx]

"Why I season my ice cube tray and not my demi glace."

[@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. 🤣

[@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.

[@johnpots4181]

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

[@Kariakas]

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

[@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..

[@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.

[@yuchengfu4677]

2:21 aight imma head out

[@H8nji]

Glad I’m not the only one that saw that

[@michaelcrowder6894]

A method I found for cooling it is by filling up your cooking vessel that you plan to transfer the demi-glace to with cold water, let it sit a minute,dumb it out, then put the glace in it and then in the fridge

[@JefferyEPetrone]

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

[@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.

[@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.

[@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.

[@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

[@spidery7618]

3:58 This caught me off-guard, that was amazing

[@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

[@DSesignD]

Chef John is legit. Real hacks (and the right attitude) from real restaurant experience.