I have no intention of making these step by step cooking videos, but I enjoy watching them still 😂
@Evitaschannel4 ай бұрын
Im always imagining cooking them whenever I get enough money to do so 😂
@jaifyre7024 ай бұрын
I wanna make this but the way my life set up right now I'll keep dreaming of making it😂
@dailyrider29754 ай бұрын
I don't know why you wouldn't make it. It only takes 30secs in video.
@lowrider5717Ай бұрын
Breaking down half day of prep and ccoking into two minutes! LOL
@mikezip00710 күн бұрын
😂 100%... The second I saw carrots, I was thinking too much work
@allebenali4 ай бұрын
That's why they have a saucier in restaurants. Shit takes time
@Chris____.3 ай бұрын
Holy fucking shit, I completely forgot Saucier is a job, that explains so much of why they are so bloody hard to memorize! I could be a Michelin Sauce Boy by now!
@claremontcowboy74092 ай бұрын
It's a pretty basic sauce
@-godsspeed-915920 күн бұрын
@@claremontcowboy7409that's not a basic sauce at all. Where do you get your cooking knowledge from? A basic sauce takes an hour or less with far fewer steps.
@claremontcowboy740920 күн бұрын
@@-godsspeed-9159You're confusing time with complexity.
@LprogressivesANDliberals19 күн бұрын
Tropic thunder 😂 Black downy jr “I WAS A SAUCIER IN SAN ANTONI.. YAH MAN”
@GuidossInnit4 ай бұрын
I would love to make this sauce but I can’t be arsed
@marcoinvesting53394 ай бұрын
Me neither
@melonie_peppers4 ай бұрын
Same I love cooking but I'll just use a squeeze bottle instead, sorry chef.
@johncorrall17394 ай бұрын
That's why we go to restaurants.
@royaltoadclub83224 ай бұрын
This is a fucking expensive sauce to make
@luntoinside4 ай бұрын
😂😂 best comment I’ve seen in a while. Ditto.
@HarryJ10Ай бұрын
Awesome! Just sold my car to buy all the ingredients 😆
@honeybadger9001Ай бұрын
Brilliant 😂😂😂
@babackd.648520 күн бұрын
😅😂😂😂😂 my thoughts exactly
@matermacej357920 күн бұрын
That's why even some fancier restaurants don't do it like that anymore. The ingredients add up quite a bit.
@saberxebeck4 ай бұрын
Thanks for showing us how to do this properly. Theres hundreds of shortcut videos, but I want to learn the chef way!
@Muzzy00854 ай бұрын
I like how he adds stock to make what's essentially a stock
@Getpojke4 ай бұрын
Stocks & glace are like gold in a kitchen. They can also help fight food waste. I store up bones, meat & some veg skins in the freezer until I have enough to make meat &/or veg stocks. I'll maybe spend a Sunday afternoon pottering in the kitchen making the stocks. It saves money buying stock in, cuts down on food waste & it does give a nice sense of achievement. Though I say I spend an afternoon doing it it doesn't mean you're chained to a stove. Most of the time the only thing minding the pots is a timer. So like Fallow say, not for everyone. But I love to cook & was brought up not to waste food - turn it into liquid gold instead.
@Acrowat404 ай бұрын
"Here's how you can create a red wine sauce in just 58 steps, 82 ingredients and 4 days".
@stevelaw38864 ай бұрын
They lose sight of what 'simple' is for average people. I've been a chef 25 years - I'm ok with this, but it certainly isn't for the general public!
@michaelfoley9064 ай бұрын
@@stevelaw3886to be fair he does describe it as 'a process' in this video so it's fairly clear he isn't saying it's simple. The series is 'Sauces like a chef' after all.
@stevelaw38864 ай бұрын
@@michaelfoley906 lol, I know... I've been sitting here smiling waiting for the first pushback 😉 I was also pondering this - it is indeed sauces like a chef, but weirdly, for once I thought it would actually be fairly straightforward recipe, and instead developed into his most convoluted! 😂
@stevelaw38864 ай бұрын
@@michaelfoley906 joking aside - 'process' is also a good word here. A lot of catering involves steps, that can branch out from a root/trunk into a multitude of different things, diverging only at a certain step along the process.
@nick2606824 ай бұрын
@@stevelaw3886But the whole point of the series is “like a chef”!! If you want simple you can go and watch Brooklyn Beckham cook a rubbish pasta. I wouldn’t necessarily follow every step of a complex, expensive recipe like this, but I would follow elements and adapt them to home.
@lyndseyb48524 ай бұрын
I bought a bottle of red wine tonight in order to make one of your dishes tomorrow.... but I've gone and bloody drunk it 😆
@FinnaPassAway4 ай бұрын
Honestly not a bad choice😂
@8xottox84 ай бұрын
Yeah that's why you always buy two, one to cook with and one to cook alongside with.
@madman4077084 ай бұрын
Ive been a line cook for 4 years, been trying to improve myself with more knowledge and techniques with the hopes of getting into a Michelin Star kitchen. You guy's videos have been so incredibly helpful and informative, thank you for putting this level of effort into them ❤️
@norcalmatt13 ай бұрын
this is probably a tasty sauce but id first just learn the classic espangole sauce. ive been a chef in high end resort towns for 20+ years and the espangole is what most places use and call demi glace. also grab yourself a copy of the food lovers companion. good luck
@jehangirshaw4 ай бұрын
Can we please have the recipe for the chelsea tart (caramelised whey) ... it was the most delicious thing I've ever had
@jackbaynes39594 ай бұрын
Man raided the vineyard for this one! 😅😅😅
@TheoneandonlyTB1354 ай бұрын
Love this series!
@DanielMatranga4 ай бұрын
In only 47 steps and 16 hours you can have a nice red wine sauce!
@sayantanmazumdar34 ай бұрын
Did you not hear the 'like a chef' part or do you have the 'Tiktok attention span'?
@oweeb59094 ай бұрын
Worth it
@BobaPhettamine4 ай бұрын
that's why you go to these restaurants
@Getpojke4 ай бұрын
If taking it to the stock stage rather than a glace that couple of hours of work (I set a timer to do the pot watching & do other stuff for most of it) you can have a big container of stock for all manner of gravy, sauces, stews & soups. I only make stocks every couple of months so for me its time well spent.
@seattlered30184 ай бұрын
OMG I'm in love with this sauce ❤ absolutely beautiful recipe.
@jessequest85754 ай бұрын
If you can't do all this I suggest looking into Thomas Keller's beurre rouge recipe its a little simpler and its also nice red wine butter sauce.
@wustachemax2 ай бұрын
Fuck me dead. Process was so long the video cut off before they could finish the sauce 🤣
@lebowski37484 ай бұрын
Those guys are 1 of 2 actual good food creators on YT shorts.
@qfsrucjcmlzoey3 ай бұрын
This seems less like a cooking video and more like an alchemist tutorial
@bundocom4 ай бұрын
It would be really helpful to get some approximate measurements/weights in the description
@bustersymes-Ай бұрын
This man loves tarragon
@lukesfischkanal9164 ай бұрын
A funny thing is you use mushrooms. When o learned to be a chef we used onion, carrot and selleri. Forca jus or any other saucestarter. I understand the mushrooms for the umami but you should have enought of that from the bones.
@hodor16893 ай бұрын
yeap a good redwine sauce takes time. Some places reduce it for 24 hours in low heat. But star anis and rosemary was a first for me. I would have put those flavors after IF wanted those flavors
@maya.tshroom3 ай бұрын
Through his content it’s like a light 💡 bulb turned on. Fine food equals great sauces……ohhhhhh!!!😂
@GoodEatsWithShad4 ай бұрын
This sauce series is amazing. Thank you!! Do you do anything with the scraps that you sieve out?
@danguee14 ай бұрын
I just wanna eat that stew at the beginning!
@samuitimesАй бұрын
Fantastic classic technique there,best videos ive seen in years well done
@shubashuba92093 ай бұрын
Bro didn't make a sauce. He made an entire meal for a family of 4.
@stevemcguffey1484 ай бұрын
That better be one freaking awesome tasting sauce after all that work.
@jmauk8244 ай бұрын
Anything made with demi glacé (traditionally made) will be. All that flavour condensing down and developing over all that cooking, reducing and resting time creates the MOST intense flavours.
@edoj78603 ай бұрын
A process is a bit of an understatement. 😂😂😂
@sympatyk89064 ай бұрын
❤
@maktiki4 ай бұрын
One of the best chefs said use a knorr stockpot
@BobaPhettamine4 ай бұрын
no one of the best chefs got paid to say use knorr stockpots
@RealUlrichLeland4 ай бұрын
and a generous amount of olive oil
@maktiki4 ай бұрын
Well Marco Pierre White uses it in all his dishes.@@BobaPhettamine
@xPandamon4 ай бұрын
Must be a TV chef.
@BobaPhettamine4 ай бұрын
he's talking about marco pierre white @@xPandamon
@cerijones5614 ай бұрын
So simple. I'll whip it up now as I'm watching 😂❤
@alexclavelo34843 ай бұрын
Some chefs are just geniuses
@meat_loves_wasabi4 ай бұрын
Can you make the famous Entercote steak sauce the quick way which just 4-5 ingredients instead of 16
@buttonman62624 ай бұрын
Could you please do a red wine and chocolate sauce for Beef Wellington?🙏🏻
@Kickyourcandyass4 ай бұрын
Best KZbin chef
@SvenTviking3 ай бұрын
“Food wishes” has a way easier method using chicken wings and just a couple of bits of beef.
@clutchbleach20573 ай бұрын
It looks wonderful. Iam just curious why every demiglaze i have made or seen is a lot thicker than the one here.
@bungditdin80194 ай бұрын
Can you use sage as well as the parsley, rosemary and thyme?
@SeaDawgOST4 ай бұрын
My red wine sauce is a mushroom stockcube and lots of love.
@vondahe2 ай бұрын
I don’t think anyone will do this at home, so may I suggest you set up a business to do this on an industrial scale and then sell this amazing sauce. You can count ME in to buy!
@Fox1nDen3 ай бұрын
so much flavor!!!!!
@dadmadedinner54564 ай бұрын
That is the best looking tarragon I have ever seen.
@timothyjack57944 ай бұрын
Love it! I know theres pro chefs on here so what uses for the hardened fat that was removed?
@rasspliffari2 ай бұрын
can use it for roasting potatos or other veg.
@dallasbhowell84854 ай бұрын
"SKIM THE SCUMMMMM!" - MATTY MATHESON
@asteriostararas92634 ай бұрын
Thank you chefs. Is there a reason why there's no seleri on the beef jus?
@isaaclodziak-green63264 ай бұрын
Yeah I think I’ll pass with this one 😂
@keeganwhite83274 ай бұрын
Can you please do a video on demi glacé
@TheVindalloo4 ай бұрын
Do you use the solid fat or chuck it? I think it smells a bit rancid. Cool video, just made a demi glace for my 4 year old. He's spoiled and like it with German spätzle
@TheDeathLove4 ай бұрын
Can't use it for very long or for much applications because it has all the impurities and vegetable stuff that can quickly go rancid. Perhaps for some roasting, grilling at best.
@nikip91614 ай бұрын
Simply excellent. ❤❤❤❤❤
@RichDoes..3 ай бұрын
no chef I ever worked with worth his salt!
@Outdoorshuntingshooting3 ай бұрын
star anise? ok, thats a surprise, will give it a go.
@tsminnal4 ай бұрын
Do you absolutely need to remove the fat off during the boiling stage, or can it all together be removed the next day?
@heavenandhell694 ай бұрын
For fallows tasting sheet, what separates a good from a bad sauce
@benwilms39424 ай бұрын
So reduce a red, add stock and cold butter.
@denniscarroll31644 ай бұрын
That's quite a process for sauce.
@itsdan7224 ай бұрын
Yeah sure theres loads of steps involved but its a labour of love. Thats the point of cooking, for the love of food and cooking!
@Getpojke4 ай бұрын
It may seem like a lot of time & steps. But once the prep is done, most of the time is simmering on the stove or cooling off. I just go & do other things while that's happening.
@itsdan7224 ай бұрын
@@Getpojke yeah exactly, and just keeping an eye on it
@rvdubs64983 ай бұрын
Why do you add fat only to take it out? Just curious. It seems like the you didn’t need a substitute for oil and there was probably some fat in the meat that was added.
@andyr43434 ай бұрын
if it takes stock to make your stock is it a 2 stage process, or are you using the last batch every time like some kind of perpetual sourdough starter stock?
@rasspliffari2 ай бұрын
demi glace sauce always uses stock twice. the whole idea is to reduce one stock til its intense as fuck and then add fresh stock and reduce it again so the flavour becomes crazy. restaurant cooking is not for everyday eating lol
@Fox1nDen3 ай бұрын
wow. and so good for us!
@leetheaker76094 ай бұрын
Can you tell me where I can buy your ice cube stock?
@user-sw4bm3zb8g4 ай бұрын
Great idea Fallow products available at Iceland
@Himoutdoors4 ай бұрын
Only a chef would go to those lengths. No wonder it’s delicious though…..
@aledwyn60174 ай бұрын
Do you need to mante au beurre is it 100% nessacery?
@robertwatson26094 ай бұрын
Hi mate, about 15 years ago in my first kitchen, I was told to avoid putting mushrooms into stocks as it can make the stock cloudy even if skimmed properly, and it's something I've just always stuck to. Take it this is a complete myth? I've never wanted to take the risk to find out due to the amount of effort that goes into a good stock 😂 love the videos chef
@nick2606824 ай бұрын
If you’re gonna whisk in loads of butter, does it matter if it’s clear? Or does it really matter anyway unless you’re making a crystal clear consommé?
@Getpojke4 ай бұрын
Something I found when making mushroom ketchup & sauces as well as stocks is don't blend or chop mushrooms too small as it will make it cloudy. Also certain fungi have spores & gills that will break down too small, again leading to cloudiness. Finally simmer gently; a heavy rolling boil not only gives a bad taste, it breaks things down quite quickly, again leading to cloudiness. If you do muck it up & yet have to have a clear stock you can always clarify it. This adds another layer of faffing about though, so unless making a consommé or a sauce for a posh meal I don't bother.
@mattgoulden47794 ай бұрын
I have experience up to running a starter section. Total 120 covers plus function covers up to 200. Looking for some work. CV me at Queens hotel leeds (care of city catering)
@mattgoulden47794 ай бұрын
looking to commis or kp.
@DatsiKxModzАй бұрын
What do you do with the seperated fat?
@tomofield4 ай бұрын
Demi-glacé, to make: 1. Have a power station exclusively supplying you with electricity...
@cybercanal53194 ай бұрын
Can I use the fat solids to sauté with?
@glenharrison14104 ай бұрын
Complex
@bearsbreeches4 ай бұрын
Can I just use an oxo cube ?
@MrEldanielo3 ай бұрын
Hard
@wereid19783 ай бұрын
In this sauce I think the tarragon is the herb star. Tarragon in a reduced red wine sauce,,, enough said.
@waji95664 ай бұрын
What’s a good replacement for any of the alcohol used?
@rasspliffari2 ай бұрын
there isnt. the only way to make red wine sauce is with red wine. you could make a very nice beef jus with no wine but it would taste very different
@fabuliciousfabs4 ай бұрын
It’s easy, all you have to do is follow these 128 steps!
@RipRoarinRedneck03114 ай бұрын
I wish to God I could learn how to like wine.
@weewouclaps4 ай бұрын
Yeahhhh nevermind I'll just make kraft dinner
@derekmsmith41754 ай бұрын
You can also buy a sachet of pepper sauce for 1€ if your in a hurry 😂
@LachlanFarah3 ай бұрын
You can keep your sauce bro there's no way I'm fking around like that for a sauce 😂
@scottclark31393 ай бұрын
I need to take a week off work to do this one
@TheRealJohnMicheal3 ай бұрын
Yesssssss
@GriffDawg944 ай бұрын
This is why people buy the packet sauces
@hlaminto20083 ай бұрын
I like the sauce but i'll skip the effort making it😂
@SidwSace3 ай бұрын
Wow
@vanc82884 ай бұрын
How could you use this with a red curry?
@Zipfei_Kloatscher4 ай бұрын
Well, if I make a nice chicken soup from scratch, I just reduce two cups with half a cup red wine to a demi glaze. Season it, done... 😅😅😅
@jamesstanley72634 ай бұрын
Was that a bottle of Tignanello going into the sauce? 😳
@sugarcuba46284 ай бұрын
Nice 😊
@kaden5934 ай бұрын
i make demi once every 6 months and keep it in the freezer. it’s such a labor intensive process, idk if it’s worth it anymore 💀
@gregme47764 ай бұрын
Is it sauce or reduction
@user-bh1gn4kk9l4 ай бұрын
Can this be done without any beef can it be replaced
@percpete4 ай бұрын
no 😂 hope u aint a pathetic vegan
@Schemen1234 ай бұрын
Shit! That looks like a lot of work!
@StagvanHeuten3 ай бұрын
Why too complicated for a simple red wine sauce? Probably tastes amazing though.
@bloodorange447429 күн бұрын
How to make a sauce complicated to look ace
@xPandamon4 ай бұрын
Don't set the wine on fire, if you reduce it that much, the alcohol cooks off anyways.