Michelin Techniques for Demi-Glace

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[@ParkerHallberg]

🧑‍🍳 Do you want to take your culinary skills to the next level? Take the Culinary Skill Assessment to see where your skills are. michelin-accelerator.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!

[@rebeccataravonschleinitz]

I agree, absolutely. Technically this makes so much sense. So... I will edit this (written 08.12.2024) after cooking it *exactly* as described with results. (It drives me around the twist when someone critiques a recipe after "I substituted A for B and C for D, added E and left out F...)

[@TheLastPharm]

I appreciate all the reputable book references. That makes a very professional impression. The more I watch your videos, the more I realize I have to learn.

[@ParkerHallberg]

Thank you, I appreciate it. You and me both!

[@TheLastPharm]

@ParkerHallberg Question: I'm now struggling with how to determine how much I need to dilute reduced stock in order to use it for other things like soup. Problem is not knowing exactly how much water I've added to get the ingredients covered in the pot at the beginning. Is there a specific, standard method that chefs use to manage this process? Would be a very useful video in case you haven't covered it yet. Any assistance = GREATLY appreciated!

[@ParkerHallberg]

Not quite sure. Most restaurants would probable not dilute their stock, they would just use it as. I would not go more than adding 50%. Maybe start with 25% by weight and see what you think.

[@Straightfromshibuya]

I’m a chef de tournante at a country club, your videos are incredible thanks!

[@ParkerHallberg]

Thanks, glad you like them!

[@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.

[@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!

[@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!

[@potbeagle]

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

[@ParkerHallberg]

Thank you, glad you like it!

[@zshell-thomas2358]

Excellent demonstration!

[@MindbodyMedic]

Great job Parker. You broke down and explained so many little details that I think ill go buy a rack sheet tray.

[@ParkerHallberg]

Glad you liked it and they are very helpful!

[@willbible6774]

Using that tall sauce container so you can easily cut off the particulates after it gels... that's very clever. Great video! Thanks for the advice.

[@ParkerHallberg]

Thank you, I am glad you liked it!

[@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.

[@asgharnowrouz3853]

Very useful and thank you Parker.

[@ParkerHallberg]

My pleasure, glad you liked it!

[@thomasmckinney6370]

This video mentally fealt like reading a book in an undescribeable way. You're technique is literally textbook. This is insanely impressive

[@ParkerHallberg]

Thanks, I appreciate it

[@aaronpatterson5419]

Thank you for this!

[@ParkerHallberg]

My pleasure!

[@LiviaCaram]

Amazing technique and explanation

[@ParkerHallberg]

Thank you, glad you like it!

[@Kyle-Sheridan]

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.

[@2popupSF]

Next level tutorial

[@ParkerHallberg]

Thank you

[@VioletCoooking]

well done brother.

[@ParkerHallberg]

Appreciate it!

[@MrSammyLee]

Great video - thank you!

[@ParkerHallberg]

Thank you

[@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.

[@gregstephens2339]

How does pressure cooking play into this?

[@ParkerHallberg]

Not quite sure, but I know people have mentioned that they make stock in a pressure cooker. I would assume it would be 90-120 minutes but the stock might be slightly cloudy as the impurities are emulsified in.

[@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!

[@hotdiggity6846]

Great content and knowledge! Which books for all around techniques do you recommend?

[@alexanderserranos4296]

James paterson sauces ejemplo está en internet pdf

[@ParkerHallberg]

James Peterson Sauces-amzn.to/3Oq1SAE Larousse Gastronomique- amzn.to/4hWLMw9 The Professional Chef-amzn.to/3OuZM2p Just ordered this Book The Complete Robuchon- amzn.to/3Z1etiN

[@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

[@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

[@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.

[@trailguy]

How would I add cognac?

[@ParkerHallberg]

You could add it to deglaze cognac. I personally would leave it out of the jus so that it has more uses, and I would add cognac to the sauce I am making. It would be a similar process to how I made the sauce in the pork video, but change bourbon for cognac.

[@SuperKingtofu]

Man this is great.

[@ParkerHallberg]

Thank you

[@rafaelribeiro2561]

amazing

[@ParkerHallberg]

Thank you

[@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.

[@kathleenkulman7841]

@@ParkerHallberg I get chicken feet and wings at my local Asian grocery ‘Hong Kong Market’. People should shop ethnic markets like this for great surprises like 6 lemongrass for 2.27 or a bag of mint or basil for $1 and very nice economical bags of shallots.

[@juancarrera8397]

Why you dont have more views you have so much info

[@ParkerHallberg]

Thanks, appreciate it

[@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

[@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.

[@jsb08001]

Dude can cook

[@ParkerHallberg]

Appreciate 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.

[@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

[@BravingTheOutDoors]

You're putting a glass Le Creuset lid on a Staub pot... you be playin' with faya. =]

[@ParkerHallberg]

It is a Staub lid

[@johnnyjocks7936]

🪦 round wooded spoon haha

[@ParkerHallberg]

Haha, good

[@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.

[@RiccGiorgio]

This is a reduced veal stock, not a demi glace. A true demi glace is equal parts veal stock and sauce espagnole that is reduced by half.

[@ParkerHallberg]

You are describing a classical demi glace. This is a modern version based on reduction. I worked at Addison and The Modern and they both made Demi this way plus James Peterson talks about this method in his book Sauces.

[@RiccGiorgio]

@ParkerHallberg young people today are looking for a faster way, a short cut. There is no way you can achieve the depth of flavor in a true demi glace by just reducing stock. I've experienced this "modern " method in restaurants, and it does not compare. Plus, the amount of reduction necessary to achieve the flavor and consistency you need produces a sticky product on the tongue.

[@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

[@hellacooook]

Thanks Chef! Should really consider a career in politics

[@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.

[@BravingTheOutDoors]

I highly disagree with using chicken feet. The whole point of Demi Glace is to make it with veal so it will be neutral.

[@ParkerHallberg]

You can omit them, but it is such a small quantity that they won't change the flavor. I also think chicken is more neutral than beef, which people will use for demi glace.

[@GarryAndrews_]

Great teeth!

[@ParkerHallberg]

Haha, thanks

[@JohannGambolputty22]

No offense but I can’t tell the difference between you saying “fifty” and “fifteen” percent.

[@ParkerHallberg]

No offense taken, thanks for the feedback.

[@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?”

[@richardcheeze1180]

No, he just sounds like what KZbin wants him to sound like…where’s the real you?

[@michaelmarchei8539]

What a bunch of convoluted nonsense. 2 pigs trotters in beef stock will give a huge yeild. I dunno where tf the ACI get these stupid techniques from. Don’t overcook your stock 😂I used to simmer mine for 3 days

[@ParkerHallberg]

I find it interesting when some who is so knowledgeable about a subject watches a video on that subject. Must have a lot of time on your hands. The “stupid techniques” come from restaurants I worked in The Modern and Addison plus from TFL and EMP cookbooks. Shorter cook times keeps in more of the aromatic flavors or the Demi Glacé will taste flat. My channel is all about how to get the most flavor into your home cooking, 3 days is not something most home cooks would do, let alone most restaurants. What benefit is there to cooking it that long? The bones will start absorbing the stock, it is far past the time for gelatin extraction and the flavors will taste so flat.