Why Waste Vegetables & Herbs? Massimo Bottura and Karime Lopez

[@fredyschw7867]

hi Massimo .... I've come back here to solve a little doubt about this demi-glace sauce and I have to say that every time I hear you talking about "NO WASTE", I get inspired and confident that you are totally right. do not stop talking about it. As long as we keep talking about it, it will finally get ingrained in people's lives.

[@emanuelelogerfo2073]

Salve è complimenti. Mi chiedevo il riuso degli scarti quanto si scontra con il consumo energetico che serve a fare questo tipo di cottura? La mia non è una domanda polemica anzi ammiro molto lo chef bottura è la chef López. Era giusto una curiosità, quanto sia green sciupare energie per gli scarti. Grazie

[@fredyschw7867]

Hello Chefs Massimo Bottura and Karime. I would like to make an observation and at the same time it is a question. Making this demi glace with vegetable skins is a fantastic idea, but I believe we should do it when we're using organic foods. Otherwise, we have pesticides concentrated in the skins of these same foods. Am I right or too careful? ciau Fredy (from Rio de Janeiro)

[@thomasjp95]

why won't my demi-glace thicken?

[@romanr.4821]

maybe you have to give it more time to reduce, the fluids have to evaporate to thicken.

[@thomasjp95]

@@romanr.4821 thanks but I reduced it like crazy and it just keeps evaporating. Maybe I didn't use the right veggies, or I didn't cut them up enough (seems like they only use thin stuff like peels, not thick pieces of cauliflower stem or aubergine ends)

[@s98715]

it's not you -- i don't really understand how their demi thickened. in other vegetable demis i've seen (and made) you have to add gelatin to make it thicken -- vegetables don't have any gelatin or anything in them that would cause the stock to thicken when you reduce it, so i'm not sure how the demi in this video got thick. my guess is they must be adding some gelatin or something off camera.

[@cucinaenergetica]

i have the same question. my guess is theirs thickened thanks to the molasses contained in the onions

[@cucinaenergetica]

or (more likely) it was the starch in the potato trimmings.

[@Liema-mi2se]

Perchè , se il vido originariamente è in inglese, i sottotitoli sono nella stessa lingua? Notoriamente il popolo italica non ha grossa confidenza con le lingue straniere, soprattutto le persone meno giovani. Anche se interessante rischia, pertanto, di rimanere solo un operazione esterofila.....