Michelin Secrets for Demi-Glace

[@ParkerHallberg]

Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com Get the recipe emailed: go.parkerhallberg.com/demi-glace Chicken Demi video: kzbin.info/www/bejne/rpWwk4F6pZx7g68

[@OurLastStand]

This might be the most technically sound recipe for a stock to extract all of the volatile flavors and maintain clarity that I have ever seen. This is a true gem of a video! Great book suggestion too. Sauces taught me so much as a home cook.

[@ParkerHallberg]

Thank you, I appreciate it! Easily top 5 of must have cookbooks!

[@bostonceltics727]

That little trick flipping the rack, adding water, and returning to the oven to lift the fond is such a great tip. I've always put the tray on a couple burners with water and it always makes a mess. Thank you!

[@ParkerHallberg]

Glad you like it, my pleasure!

[@mike31794]

Your videos are getting better and better! Great lighting, good shots, perfect sound, etc. No idea I had to add ice or cold water to stock. Thanks!!!

[@ParkerHallberg]

Thank you, have been working to improve them. My pleasure!

[@jpbanksnj]

Simply amazing technics here. I love the "clean" stock method of peeling the vegetables. I remember Bourdain calling out all of the stock crimes when chef's would through them in skins, peels and all. I still see it done in countless videos and it drives me nuts.

[@ParkerHallberg]

Thank you, Tony is a legend. Unfortunately, there is a lot of improper technique on the internet.

[@homefoods89]

I love how you explain this technique . I used to make Demi Glacé very similar . Thank you chef for the information really informative 🔥🔥🔥🔥

[@ParkerHallberg]

Glad you like it!

[@matsbjur2535]

Awesome! I've been looking everywhere for a good breakdown of veal stock or demi-glacé, and you delivered. Thanks for the methods and explanations :)

[@ParkerHallberg]

Glad you liked it

[@billblackstone6040]

I pince the tomato paste prior to tossing the mirepoix in it. LOVE your tutorials chef!

[@ParkerHallberg]

That's a great idea! Thank you, glad you love them!

[@tobycokes1]

My suggestion as a home cook get free beef bones from most butchers the ones with connective tissue buy some chicken wings( cheap as chips) Bake at 250 until dark brown cook in two batches in an instant pot. Strain add 1/2 bottle of plonk and reduce by 4/5 cool then freeze

[@potbeagle]

I'm loving the content man...very informative and easy to follow. Keep it up!

[@ParkerHallberg]

Thank you, glad you like it!

[@BevoFan1883]

Dude, I thought I was OCD about making demi glace but this is next level. Definitely stealing a ton of ideas from this. But I wont give up my instant pot overnight though. Might add the chicken feet and veggies to a pot in the morning on the stove. Interesting call on the celery root definitely going to give that a try.

[@ParkerHallberg]

Glad I was able to show you some new techniques. Definitely, if you have a way that works, keep it.

[@ReinaDido]

8:35 I need audio memes (or audio stickers?) to become popular to cut down on the "tastes a bit like an old cow" thing. I almost choked on my sandwich

[@ParkerHallberg]

Haha , well I'm glad you didn't choke on it.

[@zshell-thomas2358]

Excellent demonstration!

[@kccling521]

So awesome! I was just thinking that I need to refine my stock game

[@ParkerHallberg]

Glad you like it! Working on a chicken stock video.

[@mijydu18]

Amazing video, thank you! I don't know if you're familiar with food KZbinr "Adam Ragusea" but he developed a recipe for "demi-glace" which is made from store-bought stock and gelatin ("almost" instant demi-glace is the name of the video). I tried it and I couldn't believe how good it was! I would love for you to give it a try and tell me if you taste a big difference with homemade demi-glace from scratch. Cheers from France!

[@ParkerHallberg]

Thank you! Yeah, he has some great videos. Maybe this weekend I will try it out. I have a couple of tweaks that I would do like adding in roasted vegetables, herbs and using sheet gelatin. I will let you know how it goes.

[@mijydu18]

@@ParkerHallberg awesome thanks ! :) have a great one

[@ParkerHallberg]

@@mijydu18 Thanks, you too

[@VioletCoooking]

well done brother.

[@ParkerHallberg]

Appreciate it!

[@alexisp.7115]

“Not one of those round useless ones” You didn’t have to go at my favourite spoon like that 😂

[@ParkerHallberg]

Sorry, I have some strong opinions.

[@2popupSF]

Next level tutorial

[@ParkerHallberg]

Thank you

[@kylesheridan2421]

This was awesome! I've been fighting with myself every time I try to make stock/Demi and this had so much useful information! I just received the recipe via email - could I double the recipe (with the same cooking times) so that I could get some stock to save and more demi to save? or would that alter it in any way?

[@ParkerHallberg]

Yeah you can easily scale the recipe. It will just take a little longer to come up to a simmer. It will taste the same as a smaller batch.

[@MrSammyLee]

Great video - thank you!

[@ParkerHallberg]

Thank you

[@juancarrera8397]

Why you dont have more views you have so much info

[@ParkerHallberg]

Thanks, appreciate it

[@jeffbeane4975]

more please. us amateurs get so much more out of techniques than recipes.

[@ParkerHallberg]

Thanks Jeff, I appreciate that. Planning on turning this into a series. Next one will be chicken stock. Let me know if you have suggestions for any others.

[@jeffbeane4975]

@@ParkerHallberg great idea. might also be helpful to include where to source ingredients. for instance, veal bones not easy to find.

[@ParkerHallberg]

@@jeffbeane4975 I bought mine at a local meat market, Iowa Meat Farms in San Diego. The cost to ship the bones makes them very expensive. I asked my butcher and he gave me the recommendation. Best bet is to ask around. If you cant find any, Whole foods sells beef bones and chicken feet. Let me know how it goes.

[@Brandon_Rob]

Adding herbs, are we turning off heat, or cooking for 15 minutes? Or both? Add the herbs and “cook” by steeping for 15 minutes? Thanks!

[@ParkerHallberg]

Add the herbs, turn off heat and steep for 15.

[@SuperKingtofu]

Man this is great.

[@ParkerHallberg]

Thank you

[@rafaelribeiro2561]

amazing

[@ParkerHallberg]

Thank you

[@Sleepyhead_312]

Great video! where can I find that small black handled spatula?

[@ParkerHallberg]

Thank you, I appreciate that! Heres the link: amzn.to/4bcDAEr

[@samcheese34]

Love your content, Parker. Do you think the borderlaise would suit a 72-hour sous vide short rib, or too rich?

[@ParkerHallberg]

No, it would go great. Demi-glacé is a base, so you will want to add other ingredients. I would make Marchand de vin- shallot, red wine, thyme, parsley stem peppercorn and finish with butter. Do it based on the flavor of the other components of the dish.

[@samcheese34]

@@ParkerHallberg Thanks!

[@jrk1666]

I like to remove the nails of the chicken feet so I can blend them after baking to get the most out of them.

[@ParkerHallberg]

Nice, I have tried cutting them to release more gelatin, but didn’t notice a difference. How long do you cook it for?

[@raphaelgracia551]

What is the problem with "particles"? Ok they might make the jus slightly less clear, but apart from that, I don't see the problem.

[@ParkerHallberg]

Clarity is the only thing they affect.

[@raphaelgracia551]

@@ParkerHallberg Then, is it worth it putting so much effort into clearing the jus?

[@ParkerHallberg]

I personally don't think it is a lot of work, but I'm use to doing tedious tasks. It really depends on what you want. I would try one way and if it doesn't work for you, try the other way.

[@raphaelgracia551]

@@ParkerHallberg Thank you

[@ryanking6433]

timely, I was just researching Demi-Glacé, your method seems much shorter than others

[@ParkerHallberg]

Yeah, some people will cook it for 16 hours plus. If you count making the remouillage, the time is about the same, but you will have higher yield.

[@ryanking6433]

@@ParkerHallberg Im going off of the Frankies Sputino cookbook, their veil stock is about 4 hours, so combining that with yours im thinking a Demi is possible with 8 hours?

[@ParkerHallberg]

If you are not going to make a remi, 6-8 hours for the jus to make demi. You need that time to get enough gelatin into the jus or you won’t get the correct quantity. You could make a white stock from the remi and only cook that for 4 hours. If you are looking for quicker Demi, I have a video how to make one with chicken that takes 4 hours that taste similar, at least closer than beef. Hope that helps.

[@johnnyjocks7936]

🪦 round wooded spoon haha

[@ParkerHallberg]

Haha, good

[@CloningIsTooGoodForSheep]

This is a bull shit method. Take your mixture of marrow bones and meaty off cuts and and mix in tomato paste to cover. Salt is optional. Use a good amount of paste to cover all the bones. Roast the bones then transfer to a pot. Wash down your roasting tin with hot water and scrape off the fond. Add to the pot. Add equal weight vegetables in a ratio of 2:1:1 carrots onions and celery. Add thyme. Boil on a low heat for 12 hours with enough water to cover the mixture stirring occasionally. Strain the mixture. Place the mixture in the fridge overnight. This will solidify the fat . Remove the fat and reduce to about 20% of the original volume. The process will take 2 to 3 days.

[@patavinity1262]

It's 'demi-glace', not 'demi-glacé'.

[@ParkerHallberg]

I’ve seen it spelled both ways, without the accent is just more common.

[@patavinity1262]

@@ParkerHallberg You may or may not have seen it - I've seen lots of spelling mistakes in my life. Only one form is correct though.

[@ParkerHallberg]

Thanks for letting me know

[@patavinity1262]

@@ParkerHallberg You're welcome

[@GarryAndrews_]

Great teeth!

[@ParkerHallberg]

Haha, thanks

[@HemantKumar-ot3er]

Dude, I think your content is useful but it's very hard to listen to you because of your "uptalk" that makes every sentence sound like it's ending in a question. Just some feedback.

[@ParkerHallberg]

Thanks for the feedback, I appreciate it!

[@JustAintNoWay]

Listening comprehension issue

[@kebabfoto]

​@@ParkerHallberg I think you sound fine, he's just having a bad day

[@chriswright4677]

Demi “gloss?”

[@hellacooook]

Thanks Chef! Should really consider a career in politics