Michelin Secrets for Demi-Glace

We are making veal demi-glacé using seven techniques I learned working in Michelin starred restaurants and attending the Culinary Institute of America.
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Tools used:
Big pot- amzn.to/3Xkk14R
Sauce pot- amzn.to/3HGS7dL
Scale: amzn.to/3MXW4gb
Mac Chef Knife amzn.to/3JZeu0y
Peeler- amzn.to/3Ud99YP
Kunz spoon:amzn.to/3u7dsKI
Sauce strainer amzn.to/3lgkkAy
Vacuum Sealer- amzn.to/3HM8ohl