Umami-Bomb Vegetarian Demi-Glace

[@quinnbautista706]

Made this last night and it was delicious with a nice viscosity/body. However, the roasting process took much longer for me than 60 minutes. I ended up raising the temperature from 300 to 315F. So much water in the vegetables, that it took about two and a half times the amount of time to achieve the same level of caramelization as shown in the video.

[@ZEEBOFAN]

They probably use a pretty well calibrated convection oven, that's why the difference

[@Jalexb7]

The difference is an oven fan. A 15 to 20 degree bump up helps. Or try preheating your oven 75 degrees hotter to give it a great start then turn down the temp after putting the pan in and closing the door.

[@Monteiro75]

Super expensive sauce that you can buy in a supermarket not so bad

[@npuk2819]

are you vegitarian?

[@chrisysk91]

I love how you adjust your method as you go to get the right product. Chef material.

[@pertaterful]

A warning for less-experienced cooks: screwing around with a mandoline like in the video is a good way to cut off the tip of your thumb if you don't know what you are doing. Sadly, I know this from personal experience...

[@francescoanastasio2021]

Sierra Silver Happened exactly what you said while cleaning asparagus. I was in a hurry and I just thought "f*ck the technique I have to speed up"... the rest is history. 2 months with a bended hand.

[@sundarpichai940]

Right, watching him do that with a mandoline triggered the parental safety monitor in me.

[@TheKetoChef]

Been there...

[@stefankalscheid3818]

Done that ...

[@SamanthaRIacoboni]

I was even messing around and got the tip of my ring finger sliced right off. I’m gonna be honest....I’ve been stabbed before....I’d rather be stabbed again then mandoline my finger tip off again. It wouldn’t stop bleeding! I covered it in mounds of paper towels and headed to the er. By the time I was seen the blood and paper towels had mixed and formed a paper mache cast that had to be peeled off my open fleshed finger. It’s been two years and the nerves in that tip are still jacked and hurt like daily. If I touch it it’s like needles stabbing me. I’ve not been brave enough to pull the mandoline out again

[@Wckd79]

A heads up from Japan... Kombu is not the seaweed you get in miso soup, that is wakame. Very different texture.

[@cassidian10]

To clarify further: Kombu to make the soup; wakame in the soup!

[@jamesmuking]

Technically right and also not right. Kombudashi, the base for the miso is made from both boiling kombu and bonito flakes. Later its taken out thougj

[@DMTHOTH]

You mean Dasima and Miyeok.

[@InfluenceThaPoetDOPE]

Thanks for the heads up. I almost got into a car accident and this saved me.

[@ClassyJohn]

i am an american who cooks Japanese food at least twice a week... konbu is used to make dashi so it goes into making the soup but it is not the type of seaweed you will serve in the soup at the end. That is wakame.

[@thatfreshvibe5975]

Made this ! Incredible ! After straining , i reduced red wine till almost syrup, than add the cold juice + 2 bay leaves , reduced it for 30 min, let it cool down again, then do the old butter + flour thing, works perfect. Didn't use the chemic stuff , as i didn't know where to buy that stuff here in germany. Impressive work, keep it up guys !

[@mndlessdrwer]

wouldn't this be a great solution to some vegetables that are about to go bad? Like, they aren't rotting or anything, they're just looking a bit softer than you'd ordinarily prefer.

[@varun009]

Just what I was thinking. Local grocery throws them out at the end of the day even if they're perfectly good. Think I'm gonna go offer a trade.

[@Monteiro75]

Don’t forget how much you gonna spend $ in energy - light/gas to do a sauce

[@Pedro28725]

@@varun009 Go to the market at the end of a busy day and get yourself some bargains. Great way to reduce waste as well

[@varun009]

@@Pedro28725 my local grocery doesn't do that because people then only show up at the end of the day.

[@danielwatson6529]

also, you can freeze old veggies, scraps etc! makes em horrible for eating, but they are fine for stock - not sure how well for the above technique but i will try - i work in a commercial kitchen so the oven is on like 24/7 anyways

[@tdolan500]

Stop what you're doing, go to 3:07, close your eyes and play.

[@saifmanman]

+Terry Dolan simply magical..

[@gabrielrosales4344]

+Terry Dolan thank you

[@cuntinakia8122]

+Terry Dolan DON`T!

[@Dentistmann]

+Terry Dolan hahahahahahaha, horibble just horrible.

[@ajay-kc3jk]

Terry Dolan okay but now try this: close your eyes and go to 2:49

[@lutangclan2501]

A few notes. First, it did take me much longer to roast the vegetables to the desired texture - in my case, I had the vegetables in a 300 F oven for 2.5 hours. Second, I used both xanthan gum and gelatin to thicken the reduced sauce but it didn’t end up very thick...at least not as thick as a traditional demi glacé. Third, don’t throw out the vegetables used to make the demi glacé! I puréed them in my food processor and will use the results in numerous ways, including as the base for a vegan ragú. Despite all the roasting, the remaining vegetables do have flavor, which can be perked-up with garlic, Chinese chile crisp, etc.

[@lutangclan2501]

I also used the liquid that I previously used to reconstitute dried porcini and shiitake mushrooms.

[@palee4354]

It's not vegetarian if you use gelatine.

[@noahsbasement1343]

If you want it thicker you might need to add more gelatin or reduce the sauce some more.

[@Mario-fn7po]

I don't think the vegetables are supposed to have any flavour after you're done, if they do you might not have cooked them long enough in the liquid. Generally when you use this kind of technique vegetables are supposed to be completely flavourless by the end as it is supposed to release into the liquid, that's the whole point of the process.

[@adim00lah]

@@palee4354 My thoughts exactly, I'll stick to the pectin

[@shmooveyea]

"Whole process is about 1 hour to 90 minutes start to finish" "Ok so cut 3lbs veggies, roast for 45 minutes, add water and put in oven for another 45 minutes, strain and simmer for 30 minutes" Hmm math.

[@honzatoman3602]

Lol - good point.

[@sunnohh]

Add alcohol and lazyness you taskmaster

[@dahrrg]

Add buying, chopping, transferring, reducing etc... Seems about right

[@OkitaNamikaze]

( *about* )

[@OkitaNamikaze]

and I'm pretty sure he was basing it off his skill level

[@lisve]

That mandoline-machinegun at the end though. haha

[@kaszapps9487]

Someone needs to make it into a GIF ahah

[@hidrosydfun3328]

I did that

[@kaszapps9487]

Link link!

[@Jackofhearts17]

I remember when a guy i worked for wanted to make a veggie sauce and he told me he had people working on a mushroom whatever, i brought this idea, he said it wouldnt work. thanks for proving me right.

[@chefalbino]

great to see, this technic to make a brown veggie-fond is becoming spread. i started making brown veggie-fond about 15 Years ago, and most chefs did not believe me that it works. I use way more Tomatopüree because it leeds to imho deeper umami flavor and a darker, thicker fond. greetings from switzerland

[@hyper_nangmanism]

I luv to see this channel because everyone in chefsteps enjoy to cook and play jokes other chefs during cooking and i'm happy to see that

[@dew-drop]

Awesome recipe! I walked up and down the produce isle at the asian market picking out whatever I thought could work for this, got two full bags of veggies for $16! I ended up using about 10lbs of veggies and got a little over a liter of the awesome demi-glace. Used some in potato soup in place of some stock to get a roasty/meaty flavor. And as I type this I'm drinking a 'not-a-latte.'

[@lillithdv8]

I love how things are presented. It's simple yet it looks absolutely delicious. My new WE project!! Thanks

[@chefsteps]

+lillithdv8 You're so welcome! Let us know how it goes!

[@lillithdv8]

OMG I made this and it's scrumptious. Didn't have a thickening so I'm using this as is. DELICIOUS 😍

[@robertsandgren9389]

I have done many similar things since moving in with a vegan. This principle REALLY works well. Caramelisation is your best friend when going for taste depth while cooking vegetarian or vegan.

[@chefsteps]

You’re passionate about cooking. We’re here to help. Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: chfstps.co/1paXXVd

[@therenaissanceredneck8825]

Wow! I just stumbled across your channel. What a gem! I remember way back when when I was in Culinary Arts (J&W). The mind-numbing process of making demi-glace was several days and only made with beef bones. Now, there are variations to suit one's palate.

[@RoundMangos]

Don't want to be an asshole but the seaweed found in miso soup is usually wakame, kombu is used to make the dashi stock, which is used in miso soup, but it is then removed. But yeah awesome video!! Will definitely try.

[@DoctorMcHerp]

+Round Mango Leftover Kombu (post-stock making) is often eaten and can be sliced and placed into soups, so it's still partially true. Also, the term "dashi stock" is actually redundant, since the word "dashi" means "stock." It's like how panko in western countries is called panko breadcrumbs, even though the word "panko" already means breadcrumbs.

[@katl8825]

+Franzapanz I think that because "dashi" is Japanese (the language), when we use it in English we treat it as a certain type of stock; like we use it the same way as "vegetable" stock, "chicken" stock, "dashi" stock. However, saying "Japanese-style stock" stock is indeed redundant. XD on a side note, sometimes my mom uses leftover kombu to make a seaweed salad, which is super tasty!

[@MrDaithis]

+ThatGuy chai comes from chinese and so does tea just diffrent areas of china. It is used in india now after been introduced by the british traders.

[@MrDaithis]

+Franzapanz This is how we get. The los angeles angels.

[@mysbhyv1707]

Thank you for this idea! I'm plant based so this will give my dishes a new level of yumminess!

[@PJ-sh3nh]

This is an amazing video! Super easy guy to watch and delivers the info fast with no-muss and clear instructions. Plus, that "mmmm" at 2:50 was the dirtiest sound I've heard all month, so instant subscribe lol.

[@chrisw7347]

The seaweed in miso soup is wakame. Kombu kelp is used to make japanese and korean broth and usually discarded.

[@BoggWeasel]

Brilliant...been looking for something like this for a while, trying it out first thing tomorrow as a base for sauce piquant....

[@v0zbox]

I just made (and froze) a batch of this to use as a base for vegan gravy for the non-meat-eaters in my family this Thanksgiving. This is a great technique I will surely use again, though it took me closer to 90 minutes to get the vegetables sufficiently browned at the instructed temperature, and this was even with the oven fan on and the veggies spread very thinly.

[@nzpork1]

Great video. Big ups to the unsung hero's of the vid.. the editors! Making this look so good for everyone to enjoy! Top notch work, no one realizes what you do, keep it up. :)

[@C3lTics]

can u use agar agar to thick it? Would be apple pictin work as well? its hard to find such stuff in germany - many thanks

[@eliasmicheal262]

Yummmm. It looked so so good drizzled over that gnocchi.

[@JBlizzyFan]

+Elias Haddad those*

[@andrewglot7102]

+JBlizzyFan Don't be obnoxious. In English gnocchi can be both plural and singular--he's not speaking Italian.

[@JBlizzyFan]

AndrewGlot Gnocchi is an italian word, you don't get to decide other languages' grammar rules

[@andrewglot7102]

But he wasn't speaking Italian, now was he? If he was then I'd kind of agree with you that he should be saying "quelli gnocchi" (it's still obnoxious af to correct someone's grammar though). But he was speaking English, and in English gnocchi serves as both the plural and the singular form. Saying "those gnocchi" sounds silly--it's just like saying "those spaghetti." He was obviously referring to the dish itself and not each individual dumpling.

[@andrewglot7102]

Perhaps (though we'd probably disagree on what constitutes bad grammar), but there was no "terribly bad grammar." What the OP said was just fine.

[@ufinc]

Question: When done, how long can I hold this in the freezer? I'd like to make a larger batch which I can use later.

[@yootoob7048]

Looks good. I appreciate the gift you have for producing concise instructional videos. Did I understand correctly, you recommend both pectin and Xanthan Gum as thickening agents. By '"both" I mean at the same time as opposed to separately.

[@beemoocooks4969]

This is a great recipe.. I will echo some of the other comments concerning the times but I guess that’s down to certain factors such as the oven you use, the size of your roasting tray (surface area) etc. After roasting I transferred my veggies to a pot and let them simmer for a good hour and a half and then let them sit overnight (to let the flavours draw and infuse)before reheating and then straining. Then I reduced by a third and thickened with corn starch just before serving. This is what worked for me, but otherwise this is a great recipe, full of great depth of flavour.. Thanks for posting.

[@chefsteps]

You'll never miss the meat with this umami-rich, vegetarian sauce recipe. chfstps.co/1LN6xY2

[@andrewfelixferdaus8767]

+ChefSteps how about the vegetable jus above big piece of meat?~ ^^

[@_CoasterNinja]

+ChefSteps One of your best recipes! Can you guys give amounts in tsps(ex.1/4, 1/2) for ingredients less than 10g. My scale isn't good enough to measure small amounts like that.

[@ksauce209]

Now can you show us a kick ass gnocchi recipe?!:P

[@andrewfelixferdaus8767]

well, say that to people with celiac disease then, just so you know pectin is a natural substance found in fruit and such, while xanthan gum can be found practically in everything nowadays, not to mention it's also commonly used to make gluten-free goodies -_-

[@gtstisl]

+CoasterNinja Ingredient amounts are listen on their site - www.chefsteps.com/activities/umami-bomb-vegetarian-demi-glace

[@newchefintownbarcelona4696]

Great demi. If you want it thicker you can add raw chippeas after you grill the veggies. It will give you the texture and no need to use starch

[@SpookyLuvCookie]

These are the kinds of videos that make me fall in love with ChefSteps a little bit more each time :) thanks uploader!

[@chefsteps]

+Marc Walton So glad to hear it!

[@AmyKateYT1]

This is my favourite channel ever! Just relaxing in bed on a Sunday morning watching these videos literally gives me that Sunday heaven feeling! Ahhhhh!

[@kiayafreeze7696]

A few questions... 1) I just read an article that you should NOT use vegetables like broccoli and cauliflower in a broth/stock because they can make it bitter. What's your opinion? Do you think it works in this recipe because you're attempting to replicate veal demi glace w/o veal? 2) Will the xantham gum make the demi glace gelatinous when cold for storage like traditional demi glace? Do you have any long-term storage solutions?

[@seanchou9049]

Actually you DO want to have some of the bitterness as he mentioned in the video. That way, it doesn’t get too sweet and will have a deep roasted vege flavour

[@JAsisterti]

yum. What would happen if you blended those veggies? Too bitter?

[@bigmiddle]

I made one but this time with a butter rue and it was fantastic! thanks for the recipe!

[@francesco83mn]

I've tried it and this recipe is amazing!!!! Thank you!

[@chefsteps]

+Francesco De David Thanks for giving it a whirl!

[@nicojestadt4520]

60 mins start to finish...? Yet your times for each step add up to like 3 hours. Plus not sure how those veg get dark at 300F for 45mins?

[@fg87fgd]

I guess Escoffier would never ever agree to your equation "demi-glace = fancy word for sauce". Anyway, the result looks very delicious, and I will try this. Thank you!

[@smidey655]

demi in the modern American high end kitchen has come to mean concentrated stock, which is honestly all that Escoffier was going for. The reason for a remmoulage is because veal bones take so freaking long to be fully spent.

[@shannenlibres2365]

it's called demi because it's been reduced (simmered till evaporated) into HALF. Demi. Like a demi god.

[@michelsputnik9912]

One of the roommade is vegetarian, but she is eating dairy and eggs, when I cooked for her, I have to say I was some way lost. I was never interested in vegetarian cuisine, but now I am much confident to find good recipes and will have a much more different vegetarian sauce with some kick. I will use arrowroot to thicken as described in “Ma Cuisine” from Escoffier. I am motivated to test this demo glace in more ways, for example: more or less roasting the vegetables. Thank you chef for this technique!

[@kimmdesignstudio5933]

This recipe has revolutionized my thinking, thanks!

[@guayiya]

If, for example, I do not reduce the stock for demi-glacing it and, instead, I add some gelatin, would it be ok to use it as stock cubes? Thanks for the video!

[@enixplays4972]

Don't do that last bit unless you really want to get rid of your fingertips, btw. Use a handguard!

[@ZacReynolds-qi6um]

Well, when I make sauces like this I find the when the roasted veggies are taken this dark there is a lot of bitterness in the sauce. I have a nice solution. I make a broth essentially like in this video, then make a broth and cook that broth with black rice and cook until the rice is falling apart. The rice mellows out the bitterness and when you reduce the resulting broth it get a nice thickness without using xanthan or pectin. I finish with tamari to season which ads more umami. Also I’ve toasted the veggies but also it works fine to start with sautéing to get the color. I always get a super dark and rich sauce.

[@leeroy7429]

How Long would be able to preserve that? use it in a few recipes down the week..

[@hen4183]

Why would anyone put a thumbs down on this video lol I literally just learned another cooking technique. I'm starting to like this use of Xanthan Gum.

[@chefsteps]

+Henri Miel (Hen) "Strikes and gutters, ups and downs" It's how it goes sometimes. Glad you enjoyed it!

[@alexrobete]

+ChefSteps It's probably Jamie Oliver and Gordon Ramsay being pissed off that they didn't think of this :P

[@vegasbrit9440]

Alex Robete Yes I'm sure they're both terribly gutted. What with Ramsay's restaurants collectively holding 14 Michelin stars, he's written 20 books, one of only 4 chefs in the U.K. to maintain 3 Michelin Stars, was appointed an OBE in the Queens 2006 Honours List and inducted into the Culinary Hall of Fame in 2013. Jamie Oliver is to date at the age of 41 worth an estimated $400million, like Ramsay is a multiple and successful Restaurateur, media personality and was also awarded the MBE in the Queens Honours List in 2003, and inducted into the Culinary Hall of Fame in 2013. So obviously I'm sure they're both losing sleep at not having uploaded a similar recipe for a veggie Demi-glacé yet....you moronic wanker :o/

[@gbott666]

Vegas, I think you need a lie down

[@phillipmartinez8474]

what an awesome way to use older veggies!!

[@ranasuliman6241]

Yumm! Can I use cornstarch to thicken the sauce?

[@cuntinakia8122]

+Rana suliman Don´t use cornstarch. Make a roux. Put butter in a pot, let it heat until slowly gets bubbly, ad half a table spoon (this may vary with the thickness you wish) of flour and let the flour sizzle till it gets a light brownish colour. Now slowly ad your demi glace while stiring (if you pour too much too fast you get lumps).

[@pawsup93]

+Blitzpunk de Actually You should add cold demi glace to your roux all at once to prevent lumps, not slowly. :)

[@pawsup93]

+Blitzpunk de And i think he meant to use thickening method without using animal product - butter.

[@pawsup93]

+Rana suliman You can surely use cornstarch, but the depth of flavour will be much different.

[@cuntinakia8122]

Kid I´m a cook. You don´t put cold liquids in a roux since you end up with lumps.pawsup93

[@Andeerts]

love it! more vegetarian or vegan stuff :) !

[@chefsteps]

+Andeerts Thanks for the request!

[@TSuzuhara]

This is an amazing recipe, thanks for sharing! :) Would you recommend adding some wine with the water for extra depth?

[@AlternativeReality]

I did the other day and it was awesome. Aged vinegar was a nice addition the last time I made it as well.

[@pingh1636]

It would be awesome if you guys can do a vid about how umami works or about how nutrition changes when applied different thermal treatments :D pretty please with an umami bomb on top

[@timeslush]

I can't wait to try this. It looks amazing!

[@chefsteps]

+Mums Von Troyer We're so glad!

[@coricooper1043]

what is the stuff he poured it over? I saw spinach, gnocchi, and possibly potato? it looks super yummy and I need a good vegetarian meal to make my friend!

[@nolidge1016]

+Cori Cooper roasted carrots too!

[@chefsteps]

+Cori Cooper Arugula, carrots and gnocchi cooked in brown butter!

[@radioactivsmurf]

+Cori Cooper I find it funny how vegetarians don't put any meat in their mouths apart from a big fat............

[@pewpew1939]

+radioactivsmurf big fat blunt

[@roberttschaefer]

ChefSteps - so not vegan! 😉

[@mark-angelofamularcano237]

can use corn starch for the thickening. it's what I have in my pantry and I don't wanna buy a thickener that usually comes in bulk until I'm really out of options

[@jgonsalv]

Does this Freeze well? Would this work with your "flavor bomb" tip/trick? Thanks for uploading

[@chefsteps]

+jgonsalv Definitely! If you give it a try, let us know how it works out!

[@shannenlibres2365]

@@chefsteps so is it just like meat sauce? you can just keep adding to and reinforcing it almost indefinitely?

[@thehappyfoodie]

Amazing recipe. That huge tray of vegetables looks so tempting....but not as much as that gnocchi bowl at the end! Thanks for sharing. You're a brave man with that mandolin!

[@Kavriel]

I'm impressed. This is new to me and genious.

[@sarreqteryx]

would there be any issue with juicing the post-brewed veggies? I'd think you'd get even more of the flavor and liquid out of them?

[@dinein1970]

Why not?!? Hammer them in a VitaMix, then press

[@thicatarinozzi]

how long do you think u can keep your jus in the fridge?

[@kgfywuefy]

Awesome! btw what the brand of that frying pan at the end ?

[@chefsteps]

+wuffkey That's a Darto! Cool feature: they’re made from a single sheet of iron with no welds or rivets. Check them out: www.darto.org/us/

[@nab3042]

Nice, pumpkin seeds are nice too.

[@I_amJoy]

Thanks chef... I will try it without the oil👍👍👍

[@GPflashclass]

Can you thicken it with flour like a roux? Maybe a dark Cajun style roux for extra depth of flavor?

[@rahulshelby]

Awesome recipe Chef.. Kudos

[@sirdouglas.2870]

This looks great, can't wait to try it! Is the seaweed necessary? Or can I substitute with something else?

[@blairphelps7215]

Great video. Looking forward to trying it. Request, Miso gravy.

[@chefsteps]

+Blair Phelps Let us know how it turns out and thanks for the content request!

[@jayjaymcfly7475]

Does someone know the background song? Thanks

[@GetenRalf]

Great stuff! Please do more chefy veg stuff!

[@chefsteps]

+carlstafariah Thanks for the feedback!

[@michaelrobertson1834]

how long will it stay good in the fridge?

[@mitoku]

this man is fearless with the mandolin.

[@ellajean10]

This is super awesome! But you know konbu is not the seaweed found in miso soup - miso uses wakame. Konbu is used in dashi broth!

[@chefmike9945]

A vegan recipe I'd actually use. Excellent. Thank you for sharing this delicious recipe. Blessing ChefMike

[@yrtott]

Is there a recipe for what you were cooking there at the end with the gnocchi?

[@jacksholez9982]

yrtott gnocchi carrot and rocket

[@dapursukabeda]

That is great ideas. Thanks chef

[@jasonsumpter2450]

This is great! Love this channel! Thanks to all you guys! Y'all are killing it at this whole cooking thing! haha seriously though killing it!

[@chefsteps]

+Jason Sumpter We're so glad to hear it! Thanks for the note!

[@biggdaddy202003]

Compare this to their new videos and it is like wtf happened? This is crisp, clear, focused, and you actually learn something. Now it is hey what can we cook in a microwave? LOL

[@anapauladorneles2520]

Super fã de vocês! Adoro os vídeos! Sucesso a todos! Bjss

[@evenaicantfigurethisout]

I thought chefsteps sells sous vide? Not complaining though. These little nuggets of culinary ideas are rather novel and very practical.

[@rickl2834]

Where can I get the gnocchi recipe? It's the best looking dish I've ever see. What's in it?

[@mai4319]

Can I use cornstarch or potato starch to thicken IT up?

[@thatkoakid]

Niiiiice. 300° for an hour doesn’t feel long enough initially but i guess all the veg are shredded... anyways, gunna try it thank you!

[@mirkomarchetti8621]

chef how to keep the demi-glasse, and what is the shelf life of this preparation ?

[@MM-ob8ti]

Nice demi glace alternative.

[@areapiano]

Can you thicken it with other ingredients, without using pectin or xanthan? I've never seen these products here in Italy.

[@surajraja]

cornflour

[@DarksouIjah]

That dish looks banging at the end!!!

[@toml9819]

can you use corn starch to thicken it instead of the xanthan gum and pectin?

[@hellbenthorse]

Great video. Rockin a thick demi right now.

[@jameshobbs]

his times don't add up

[@jonathandpg6115]

it's not exact but it makes sense

[@rlutzy2174]

Never add tomato paste to vegetables your roasting for a stock, it burns in the oven. Vegetables also should be roasted at temperatures around 425-475 in order for the water to evaporate allowing sugars in the vegetables to caramelize and brown. Also, traditionally Demi is made from brown stock and brown sauce. To me it looks like all he made was brown sauce, call me a hater but his methods are improper

[@vx8431]

Demi should be half stock and half sauce espangole reduced thick. If he would made that into a demi he would had to make a dark brown roux etc. So yeah not a demi glace. Just a thickened stock.

[@shmooveyea]

@@rlutzy2174 It's not suppose to be a demi. The temps are fine if not just a bit slower than higher temps, think he mentions too much caramelization makes the stock too sweet. And yeah, his times are so far off it's just entertaining, even by his count it's 2hrs min. not 60-90 minutes lol

[@tolga1cool]

Of course they don't. It's the same as recipes asking you to "caramelize onions" in 5-10 minutes.

[@andrewfelixferdaus8767]

don't u guys have any recipe for gnocchi piemontaise in the website?

[@chriscreque1]

The sauce looks delicious. But I'm wondering if it would be conducive for making at a restaurant? I almost want to suggest this to my chef because it would be cool to use on multiple menu items, especially at a vegetarian restaurant. But I feel like the sauce really isn't cost effective being that you use 3lbs of veggies for 200g of sauce. Seems like something that would be better made at home for a special occasion. Either way, thank you for introducing me to this!

[@justingarner7163]

Seven months later, unless you used scrap "compost" veggies that aren't pretty enough for service, but still serve a purpose. In other words, what ever veg scraps are leftover and destined for the trash.

[@jonathandpg6115]

not for a cheap restaurant that's for sure

[@ilaimas1965]

never think of this, its amazing!!!

[@felicecaccamo68]

Wow, great video!

[@iamtherealbritney]

yes, going to make this! And more vegan stuff pretty please!

[@chefsteps]

+nathaliew817 Have you tried this trick yet? www.chefsteps.com/activities/tips-tricks-swap-cream-with-onion-puree-for-better-brighter-flavor

[@iamtherealbritney]

+ChefSteps no, please teach me sensei!

[@redonkotorri9122]

We don't have xanthan so can we use any type of starch to thicken this up ?

[@Neias93]

Would the unthickened version of this be fine just as a vegetable stock? Would the flavors be a bit too intense for something like a stock that takes a supporting role in a recipe, normally?

[@bmartin2949]

I love your videos. I wish I had the background to work for you folks. haha, Grant might have a future in the whole cooking thing! I can see him having a temple in about 50 years where people come to pledge all their worldly possessions to be shown how to cook from the food guru.

[@DennyBoy7777777]

Where can i buy the chef apron and jacket that are used in this video?

[@jimmylarsson6523]

This is the best-tasting thing I've ever made. The deep, complex flavours, damn. It's been used in everything from vegan boeuf bourgignon to bolognese and guacamole.

[@MrBiggz876]

Whats the background music?

[@reeffeeder]

Do you sous vide it at the end? I think you forgot a step...