Michelin Techniques for Demi-Glace

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  • Опубликовано: 23 дек 2024

Комментарии • 118

  • @ParkerHallberg
    @ParkerHallberg  11 месяцев назад +1

    🧑‍🍳 Do you want to learn how to create Michelin-quality multi-course meals at home? Check out our up coming group coaching program where we will develop the skills and processes to do so with personalized feedback from me: group-coaching.scoreapp.com/
    Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
    Get the recipe emailed: go.parkerhallberg.com/demi-glace
    Chicken Demi video: ruclips.net/video/xdMbNDp7HMM/видео.html

  • @OurLastStand
    @OurLastStand 11 месяцев назад +17

    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
      @ParkerHallberg  11 месяцев назад

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

    • @rebeccataravonschleinitz
      @rebeccataravonschleinitz 15 дней назад

      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...)

  • @bostonceltics727
    @bostonceltics727 11 месяцев назад +13

    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!

  • @mike31794
    @mike31794 11 месяцев назад +4

    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
      @ParkerHallberg  11 месяцев назад

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

  • @jpbanksnj
    @jpbanksnj 11 месяцев назад +2

    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
      @ParkerHallberg  11 месяцев назад

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

  • @homefoods89
    @homefoods89 11 месяцев назад +2

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

  • @matsbjur2535
    @matsbjur2535 9 месяцев назад

    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 :)

  • @MindbodyMedic
    @MindbodyMedic Месяц назад

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

    • @ParkerHallberg
      @ParkerHallberg  Месяц назад

      Glad you liked it and they are very helpful!

  • @potbeagle
    @potbeagle 11 месяцев назад

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

  • @zshell-thomas2358
    @zshell-thomas2358 8 месяцев назад

    Excellent demonstration!

  • @kccling521
    @kccling521 10 месяцев назад +1

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

    • @ParkerHallberg
      @ParkerHallberg  10 месяцев назад +1

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

  • @willbible6774
    @willbible6774 19 дней назад

    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.

  • @billblackstone6040
    @billblackstone6040 11 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  11 месяцев назад +1

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

  • @Kyle-Sheridan
    @Kyle-Sheridan 9 месяцев назад +1

    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
      @ParkerHallberg  9 месяцев назад +2

      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.

  • @LiviaCaram
    @LiviaCaram Месяц назад

    Amazing technique and explanation

  • @hotdiggity6846
    @hotdiggity6846 Месяц назад

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

    • @alexanderserranos4296
      @alexanderserranos4296 Месяц назад

      James paterson sauces ejemplo está en internet pdf

    • @ParkerHallberg
      @ParkerHallberg  29 дней назад

      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
    @Sleepyhead_312 11 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  11 месяцев назад

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

  • @Brandon_Rob
    @Brandon_Rob 7 месяцев назад

    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
      @ParkerHallberg  7 месяцев назад

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

  • @samcheese34
    @samcheese34 11 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  11 месяцев назад +1

      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
      @samcheese34 11 месяцев назад

      @@ParkerHallberg Thanks!

  • @VioletCoooking
    @VioletCoooking 11 месяцев назад +1

    well done brother.

  • @gregstephens2339
    @gregstephens2339 27 дней назад

    How does pressure cooking play into this?

    • @ParkerHallberg
      @ParkerHallberg  24 дня назад

      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.

  • @MrSammyLee
    @MrSammyLee 11 месяцев назад

    Great video - thank you!

  • @2popupSF
    @2popupSF 11 месяцев назад

    Next level tutorial

  • @BevoFan1883
    @BevoFan1883 9 месяцев назад

    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
      @ParkerHallberg  9 месяцев назад

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

  • @thomasmckinney6370
    @thomasmckinney6370 2 месяца назад

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

  • @trailguy
    @trailguy 18 дней назад

    How would I add cognac?

    • @ParkerHallberg
      @ParkerHallberg  15 дней назад

      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.

  • @mijydu18
    @mijydu18 11 месяцев назад +1

    Amazing video, thank you!
    I don't know if you're familiar with food RUclipsr "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
      @ParkerHallberg  11 месяцев назад +3

      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
      @mijydu18 11 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  11 месяцев назад

      @@mijydu18 Thanks, you too

  • @tobycokes1
    @tobycokes1 6 месяцев назад

    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

  • @rafaelribeiro2561
    @rafaelribeiro2561 10 месяцев назад

    amazing

  • @jeffbeane4975
    @jeffbeane4975 11 месяцев назад +1

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

    • @ParkerHallberg
      @ParkerHallberg  11 месяцев назад +1

      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
      @jeffbeane4975 11 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  11 месяцев назад

      @@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
      @kathleenkulman7841 Месяц назад

      @@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.

  • @raphaelgracia551
    @raphaelgracia551 9 месяцев назад

    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
      @ParkerHallberg  9 месяцев назад

      Clarity is the only thing they affect.

    • @raphaelgracia551
      @raphaelgracia551 9 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  9 месяцев назад +1

      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
      @raphaelgracia551 9 месяцев назад

      @@ParkerHallberg Thank you

  • @SuperKingtofu
    @SuperKingtofu 11 месяцев назад

    Man this is great.

  • @juancarrera8397
    @juancarrera8397 4 месяца назад

    Why you dont have more views you have so much info

  • @ReinaDido
    @ReinaDido 6 месяцев назад

    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
      @ParkerHallberg  6 месяцев назад +1

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

  • @alexisp.7115
    @alexisp.7115 5 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  5 месяцев назад

      Sorry, I have some strong opinions.

  • @jsb08001
    @jsb08001 2 месяца назад +1

    Dude can cook

  • @jrk1666
    @jrk1666 11 месяцев назад

    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
      @ParkerHallberg  11 месяцев назад

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

  • @ryanking6433
    @ryanking6433 10 месяцев назад

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

    • @ParkerHallberg
      @ParkerHallberg  10 месяцев назад +1

      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
      @ryanking6433 10 месяцев назад

      @@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
      @ParkerHallberg  10 месяцев назад +1

      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.

  • @BravingTheOutDoors
    @BravingTheOutDoors Месяц назад

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

  • @johnnyjocks7936
    @johnnyjocks7936 5 месяцев назад

    🪦 round wooded spoon haha

  • @patavinity1262
    @patavinity1262 3 месяца назад +1

    It's 'demi-glace', not 'demi-glacé'.

    • @ParkerHallberg
      @ParkerHallberg  3 месяца назад

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

    • @patavinity1262
      @patavinity1262 3 месяца назад

      @@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
      @ParkerHallberg  3 месяца назад

      Thanks for letting me know

    • @patavinity1262
      @patavinity1262 3 месяца назад

      @@ParkerHallberg You're welcome

  • @CloningIsTooGoodForSheep
    @CloningIsTooGoodForSheep 3 месяца назад

    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.

  • @hellacooook
    @hellacooook 8 месяцев назад

    Thanks Chef! Should really consider a career in politics

  • @BravingTheOutDoors
    @BravingTheOutDoors Месяц назад

    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
      @ParkerHallberg  Месяц назад

      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_
    @GarryAndrews_ 4 месяца назад

    Great teeth!

  • @JohannGambolputty22
    @JohannGambolputty22 22 дня назад

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

    • @ParkerHallberg
      @ParkerHallberg  22 дня назад

      No offense taken, thanks for the feedback.

  • @michaelmarchei8539
    @michaelmarchei8539 Месяц назад

    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
      @ParkerHallberg  Месяц назад

      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.

  • @HemantKumar-ot3er
    @HemantKumar-ot3er 11 месяцев назад +22

    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
      @ParkerHallberg  11 месяцев назад +3

      Thanks for the feedback, I appreciate it!

    • @JustAintNoWay
      @JustAintNoWay 11 месяцев назад +7

      Listening comprehension issue

    • @kebabfoto
      @kebabfoto 4 месяца назад +2

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

    • @chriswright4677
      @chriswright4677 3 месяца назад

      Demi “gloss?”

    • @richardcheeze1180
      @richardcheeze1180 Месяц назад

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