How to Make Demi Glace

#shorts #demiglace #beefstock #cooking #recipe
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A note to my fellow Omnivorous:
Yoyo! Just a heads up - over the next few weeks I plan to experiment with RUclips #Shorts​. Don't worry, I still plan to release the long-form content that many of you have come to expect from the channel! It is my absolute number one priority to continue to create high-quality content revolving food and cooking. These short videos are from the archives of my TikTok and Instagram and I think they could provide you value. I thank you now and in advance for continued support. Really. I couldn't do any of this without you all. Peace!
Cook awn,
Adam
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[@trilokyamohanchakra6351]

You know someone is single the way they smacked that glaze

[@widodoakrom3938]

Lol

[@krissyandsunny]

You're so weird and it keeps me coming back. 😂 (Also I love your content)

[@BIGMANHUNTER]

homeboy slapped dat shit up good no cap

[@qwertyuiuopp]

cringe comment.

[@deadstickfpv]

The mother of all sauces

[@surkipechaan7650]

You took the class out of demi glace

[@xBloodXGusherx]

That intro lol.

[@sammyespinosa7200]

I just wanted to say Adam I love your shirts

[@matnovak]

I wanted to make a joke, but the beef jello slappies made me too uncomfortable

[@AdamWitt]

mmmm slappies.

[@relaxeful]

this video and the chicken stock video are gold im gonna do both

[@davidparrish4888]

I NEED to make this and now have no excuse not to! :D

[@johnreilly3167]

I have never heard of anyone smearing mirepoix with 🍅 paste and roasting it but have to assume it adds a ton of flavor? Anyone know a bit more about that step, I am guessing just a quick light brown only takes a few minutes with the paste smeared on the veggies?? 👀 🍻

[@perillaleaves]

Not necessary. Add tomato paste to washed dried bones then roast to brown not to burn. Add peppercorns to bones then simmer for 8-12. Veg and herbs for the last 45 min to hour, strain, chill, remove fat, then reduce again.

[@Zipfei_Kloatscher]

Once I made 200 ml demi-glace out of 3 liter stock. Result was insane, but it took so many hours, also insane... 😭🤣😭🤣😭🤣

[@thepath964]

chefs increasingly use beef instead of veal for demi nowadays, because you, not anyone can ethically justify the use of veal. we only used beef at the culinary institute

[@naurrr]

can you test out the shortcut version made with stock and plain gelatin too?

[@BryanRoupe]

Why wouldn't you just use the stock?

[@junvas]

How do we use it? You missed something.

[@Rajugorkha0008.]

NICE

[@grantgrant8554]

More like 1/4 glace

[@JoshWitte]

I shudder to think about how much schmutz comes off of your shoes and right onto the food 😬

[@AdamWitt]

Great word, shudder.

[@PhuongTran-sm3ux]

Cho mình xin công thức đi bạn ơi

[@SpaceKingME]

..so when you reduce the stock, are you filtering out the fat...???

[@perillaleaves]

chill well after the first strain. fat will solidify making it easier to remove. bring up to simmer again strain through chinois or cheese cloth then continue the reduction by half

[@gabrielmansourati2758]

That's not demi-glaze that's jus de veau

[@BryanRoupe]

What is mirror pal?

[@blindsamurai102]

Mirepoix

[@Azxnrjsle]

This isn’t demi glacé...

[@W0pper1997]

thats glace

[@KarklinPumpkin]

Not thick enough for me. Mine is like hard rubber when cold

[@eliuluisdelaguiladelacolin5489]

Anxiety

[@jess4337]

that jiggle

[@alexcenzano6670]

Burnt

[@FlamingBasketballClub]

He beat the meats 😭💀

[@Thewesmen67]

Stop disrespecting the food

[@BigBadass457]

Soooooo no one talking about the MF DOOM shirt???