Q: This seems like a lot of work. Can I just buy this somewhere? A: You'd think so, but I've never found one that tasted remotely like real demi-glace. Let me know if you do. Q: Could you simulate this stuff through some combination of gelatin, bouillon, mushrooms, soy sauce and some such? A: I am intrigued, and will be giving this a shot. Q: Could you do this faster with a pressure cooker / instapot? A: I suppose, but I'm not into pressure cookers. More trouble than they're worth, IMHO. The time issue here isn't an impediment for me, since it's totally unattended time. Q: Could you make this with chicken feet, instead of wings? A: I would imagine so, might even be better, and would probably be cheaper. Chicken feet are generally not available in mainstream U.S. grocery stores (EDIT: apparently they have them at Walmart, see below), but you can often find them in Latin or Asian groceries here. Q: How is it possible that the smells and fat could be so gross, and yet the liquid would taste good? A: Lots of volatile compounds leave food during cooking, and fat traps aromas. That's why if you put some cookies in a box with something strong-smelling like mint, all the cookies will taste minty. The butter traps the smell. Q: Did you steal this idea from Babish? A: No. As I said, I stole it from Chef John. It was news to me that Babish did a demi-glace recipe recently. I've had this on the books for a while. This demi-glace is a crucial ingredient in the Christmas dinner I usually make, which I have scheduled for next Thursday. It really shouldn't be surprising that recipe youtubers would often be making the same stuff, independent of each other. Nothing new under the sun. Q: Why did you post this a day late? A: Factors entirely outside my control. Sorry!
Why did I just see a Babish video about Demi-Glace the other day? I know you plan these in advance, is this a coincidence or is Baader-Meinhof a supernatural phenomenon?
@Matthew Curreri 1) Georgia is on the Atlantic ocean. It doesn't get any further east; 2) Where in a normal supermarket do you see chicken feet? Frozen somewhere?
Blanching the beef bones or oxtail prior to roasting them greatly reduces that terrible carcass smell. Also adding the aromatics while simmering the bones adds a lot of pleasant flavors and scents. I add things like I would in any other stock. Onion and skin, unpeeled carrots, celery with lots of leaves, parsley stems, dried porcinis, thyme, bay leaf, whole allspice, peppercorns maybe even a juniper berry or two.
Yeah, anything you're going to put this in is probably going to benefit from those, so why not? And for those of us in the cold north where cooking outside is only really an option for two or three months of the year, being able to reduce that smell for indoor cooking would be a lifesaver. Thanks!
@@1queijocasdisagree. You can either use the ice cubes or find an alternative way to cool it down. Such as the ice bath, or just pouring into separate smaller containers. That's a lot of liquid and it won't cool down quick enough to be "safe". You can risk it, but it's really recommended to do something to cool it down rapidly (below 41° F within 2 hours)
I add a bouquet Garni of fresh herbs, all the veg you mentioned, whole peppercorns, but never tried the allspice. I’m afraid it would limit my options , like if I wanted it for French onion soup. And juniper berries? What are those like?
@@jeanniebrooks Both allspice and juniper berry offer a very subtle, fresh herbal note. I don't think it would conflict as it only enhances the other herbal notes.
The problem I see with leaving it outside is that I can see wildlife attempting to eat it. There are a ton of squirrels and other wildlife where I live so that could be a problem. And uh these are pretty clever squirrels
I used to compulsively binge-watch Chef John's videos a while back, and I still have a bunch of bookmarks for things I was meaning to make. I love that you added his little sing-song "enjoy" at the end. 😊
Authentic rich Soy Sauces take half to full years and longer, often with a beginning culture that is 50-100s of years old... This is a practically space-aged microwaved version of that process if it's anything close. Also, made me wanna look into the boutique soy sauces.
I've made a few recipes of Chef John's and they're always incredible. I also love how he troubleshoots as he goes--it's helpful in learning recipes and how to fix them. Thanks Adam, I might try this next weekend.
Literally everyone does. I'll be watching a makeup tutorial, and at some point she'll say: "and add a little cayenne for Chef John." … … … I don't actually watch makeup tutorials, by the way.
It's crazy how long Chef John's been doing this, when he stared out "food blogging" wasn't really a thing yet. I think he got started online around 2007/2008 if i remember right, which means he's been here for about as long as RUclips's been around.
I remember Chef John from back in the day But i have never heard of this michelle phan...... cant hardly be that hot if *I* haven't ever heard her...... just saying
A lot of what was previously thought of as throwaway cuts are becoming valuable after the home cooking revolution in the last few years. Wings are literally twice as expensive as they were a decade ago. Oxtail, leg, feet, etc. are more in demand than ever before. You can still find cheap-er cuts though, just depends on area as to which specific one it is.
I followed your recipe this weekend, and it was excellent! I cut the recipe in half, and instead of simmering the bones in a pot on the stove, I simmered them in a slow cooker on low setting, but otherwise I followed your directions exactly. The results were amazing, and now I have 18 cubes of delicious demi-glace in the freezer. Definitely worth the time, especially considering that there is very little hands-on time.
They are on opposite ends of the country. I heard that Chef John doesn't like to fly. So it looks like Adam has to go to California. Pack your bags Adam!
Soy sauce can taste incredibly amazing, but it'll cost you a pretty penny and be several years old if not decades old. Same way cheap balsamic vinegar tastes perfectly ok, but the kind that has been specially aged for decades will be quite amazing.
Miso paste?, I have had amazing results adding red miso to stews broths and coating meats, kinda sounds like his making a very complicated umami flavor when you could just cheat and add a stock cube to a broth and a few spoons of miso?
@@karlcoleman2839 I love miso pastes but it probably won't give the same type of flavour profile for his liking. That said, for most of us plebs cheating with richer flavour miso pastes works just fine.
I had every intention of making this UP UNTIL he said that and I was like, WTAF ? Hahahahaha... nah, I just bought some organic umami so I'll continue to make my own gravy and add the umami for the extra oompf. Much less time-consuming.
Fyi: the seagreen dishware you're using looks strikingly similar to a set i got from my great aunt's estate that ended up containing lead. If it is an older set, you might want to get it tested.
@@JishinimaTidehoshiAsia also does basically this exact same process for things like pho. If it tasted the same, Vietnamese chefs wouldn’t be spending so much time on pho, which they do, and rightfully so. I wouldn’t say that one is superior to the other. European and Asian cooking both excel at different things and have incredible things to learn from.
When I make my Vietnamese pho broth, I enrich the beef bone broth with chicken feet. It cooks on a slow-bubble simmer for 12 hours overnight. Twelve hours seems to be a common time for making good broths. Thanks Adam.
"And as always, enjoy..." What a quote, whenever this jingle plays I get heart warmth and finish the jingle with Chef John as if we are saying it together...
i have made it a bunch of times an smells like meat cooking ,i don't get that dead body odor stuff unless your using rotten meat,must be missing something i dunno
Adam, I’ve been digging your channel for some time now and respect your cooking methods very much but your tribute to Chef John just made me love your channel that much more.
Would this work, considering that he cooks this for 12 hours straight and then another 12 to reduce it? If the initial 12 hours is enough to literally cook the ingredients out of meat and bone, I surmise that veggies wouldn't survive this process as they are way more delicate than the stuff he put in. So this would actually need to have the veggies replaced a few times and then this means a watchful eye (and nose) every few hours - attended time to fish out the previous veggies and putting new ones in. And I think that the idea of this is that you should spend as little time as possible attending to it in the first half of the cook.
But I would definitely throw in some fresh aromatics for the second 12 hrs too, not to mask foul odors (they should be eliminated), but to scent the air in the kitchen
@@WeskerUmbrella4 It would work if you put mirepoix in.My chef's way of doing it is by caramelising the mirepoix on a medium low heat for about 45 min to an hour.Then just fused the chicken stock with the chicken bone and let time do their work.Side note: don't caramelised for too long if don't want it to be too sweet.
It's all about the love you put into to not the time. I made a Demi-Glace recipe once and froze it. I used it for more than 6 months. Totally worth the time for that velvety finish. Added Roasted Carrots, Celery,Tomato, Red Wine and pureed it all down and strained it
I've been doing demi glace with stock and broth that I make that I just don't have a near-term purpose for. Like a stock/broth preservation tactic, turns out really nice and I'm freezing much smaller volumes. Nice video.
DO NOT "speed chill" in the freezer. Unless you have a blast chiller made specifically for cooling things from hot temperatures, all you're going to do is transfer heat from the hot thing to the other stuff in your freezer, without an appreciable reduction in time for cooling the hot item. You'll also introduce a lot of condensation into the freezer, which isn't good for it.
He's made alot of mistakes, demi glace definitely should not smell like dead bodies or taste like soy sauce. Needs a full mirepoix and he cooked it down waayyyyy to much at the end
-all you're going to do is transfer heat from the hot thing to the other stuff in your freezer so, cooling it, basically. -You'll also introduce a lot of condensation into the freezer let me introduce you to cling film
“if you don’t know his channel, food wishes, you should, chef john is the alpha and the omega of foodtubers. he was here before any of us and he will be here long after we’ve all had to get real jobs again.” *_most accurate and best endorsement/praise of chef john_*
“and it’s all going in this smaller pot, wow that’s awfully full, will it be okay? it’ll be fine, it’s fine.” two min later “and it’s boiled over, delightful”
For those that might believe this is more trouble than it's worth, don't. As adam mentioned there's not much active cooking involved at all and the pay off is amazing. Whether it's making an exquisite omurice or turning a cheap steak into a luxurious experience, having this "kitchen platinum" can majorly upgrade practically any meal. It's gotten to the point that I get unreasonably antsy when I'm down to my last dozen cubes lol
One of the things that makes this channel great is how unpretentious it is. So many cooking videos pop up in my recommended claiming "How to make the Perfect recipe X", "How to make REAL recipe Y", or "Recipe Z better than the restaurants". Adam just comes in, shows us realistic cooking that can easily be done at home and he is humble about it. He shows his mistakes and isn't so "straight laced" about everything. Cooking is flexible, you don't need exact measurements for most things. So much more appealing to me personally.
This is also how portable soup is made. Cool it in the fridge and then cut into thin slices, place them on a paper towel and let them dry. I store a lot of that because it comes back to full flavor. It's epic. Nice video and yup Geaux Chef John.
Soooo... not to discuss the recipe--which, by the way, is outstanding and well done by "both" of you! However, I do have one TINY thing to mention--and that is about Chef John being the "alpha and omega" of RUclipsrs for cooking. I cannot dispute this, but must add in the "defense" as it were, for another marvelous Chef...though both different, there is near equal history for time on You Tube! And that, is to me and many others, the delight and joy and expertise of: Chef Jean Pierre!! 🥰🥳😎👌 And he may not go back QUITE as far as Chef John...but he also was on PBS long before You Tube even existed! So here is a salute and toast to BOTH these fine, skilled, charming, gentlemen and Chef's! May they cook and inspire us all!
Shout out to Chef John lol! I really dig that! I discovered Adam within the last couple months, and am a fan! I stumbled upon chef John almost two years ago, and am a big fan of him too! I love the relatable non-pretentiousness of both of these guys! Big thanks to Adam for the pizza recipe, and a big thanks to John for the queso dip :)
just got my first batch in the freezer - insane portion size aside I'm So excited to take it for a spin! the process wasn't seamless, but the end result was Insanely gelatinous with a long, rich, meaty flavor. it's in no way a sauce on its own, but with a glass of red wine, some garlic or shallots.... I think it'll be jaw-dropping in its intended role
7:00 Adam: Is this gonna be OK? It's gonna be fine **10 seconds Later** Adam: **Immediately Regrets his action** "IT'S NOT GONNA BE FINE, IT'S NOT GONNA BE FINE!!! Gotta love adam's personality
It really is a PITA to save usable solids when making stock. And it really does not add flavor. Make some stocks, and you'll find yourself not feeling guilty when you just strain out the solids and chuck it. Make a roux for thickener. Feed it to a farm animal or a pet, assuming they'll eat it, and ya didn't add a bunch of salt. Go do it and find out. My thinking is like yours- Use it all, if ya can.
I made this last weekend and it is awesome. I also made the roast shown at the end of the video, better than any meal I've ever had at a fancy restaurant.
We do a three day job on ours at Peller. 1st day roast then boil bones. Second, skim and add mire aux pois, with herbs. Third day, drain, fortify with meat screps and more veg and wine. Cook. Strain. Reduce to a very thick jus. It turns gelatinous after refrigeration.
I’ll admit, I was a little hesitant to follow a recipe taken from another channel, but the recommendations and changes you made are so helpful (like the tomato paste, ice cubes, etc). Very excited to try this!
Amirul Azizol that's fine, we will do it with white if/when we make it ourselves. This recipe was already an adaptation, we just modify it a little bit more.
@@strider_hiryu850 sometimes water is better than wine when deglazing because the flavor components in the wine can overwhelm more delicate flavors in the dish. Demi-glace is pretty rich iirc so it shouldn't overwhelm the flavor of the glace but those flavors could come out stronger and ruin other mild flavors in the sauce you are making when you do add the glace. Best way to find out is to experiment and test it though.
@@derrickmelton5844 Plus when you use demi glace you can choose to use wine in the sauce if desired. It's the same reason you don't season stock. You want it to be versatile.
i know right? as soon as he threw out the meat i'm like; "this is no where near worth it". he's sitting there with his homemade soy sauce and nothing to put it on, while with the same budget you could buy soy sauce and plenty to put it on.
@@atomic8866 8:52 "What always strikes me with this is just how much it tastes like soy sauce actually" if it's a sauce that tastes like soy sauce, it might as well be soy sauce. at the very least it's a sauce that is no where near worth the amount of wasted meat, when you can just use soy sauce as a comparable alternative.
@@Atomic-Monkey If it's a rich beefy flavor, that does sound quite good. But soy sauce, well is perhaps well unami rich and salty, but it's a 'not-beef' flavor, it's a distinct soy sauce flavor that goes great on veggies. But a strong beef flavor is delicious on a prime rib or gravy. I kinda agree though, it kinda sounds like soup with more steps but ridicolous waste. It'd be more economical if they used the bones and trimmings instead or perhaps reseasoned the meat into some kind of stew. The way he does it kinda reminds me of the natural gravy gelatin that cooking chicken thighs / chicken fat leaves behind after it stews. It's very meaty and can be quite tasty, but feels very quickly bad for your heart if you eat a lot, very fattening and goes rancid even under refridgeration very quickly.
Mr. Soxhlet tastes good, like chocolate cake! You can add my special green sauce where you boil logs of green dookie, and get sauce! It sort of tastes like soy sauce though :/
I have been using Squarespace for my website for years and it is fabulous! By doing the website myself with the tech support from them I can update the website very easily whenever I need to. Nice recipe here Adam, I will check out Food Wishes next.
Q: This seems like a lot of work. Can I just buy this somewhere?
A: You'd think so, but I've never found one that tasted remotely like real demi-glace. Let me know if you do.
Q: Could you simulate this stuff through some combination of gelatin, bouillon, mushrooms, soy sauce and some such?
A: I am intrigued, and will be giving this a shot.
Q: Could you do this faster with a pressure cooker / instapot?
A: I suppose, but I'm not into pressure cookers. More trouble than they're worth, IMHO. The time issue here isn't an impediment for me, since it's totally unattended time.
Q: Could you make this with chicken feet, instead of wings?
A: I would imagine so, might even be better, and would probably be cheaper. Chicken feet are generally not available in mainstream U.S. grocery stores (EDIT: apparently they have them at Walmart, see below), but you can often find them in Latin or Asian groceries here.
Q: How is it possible that the smells and fat could be so gross, and yet the liquid would taste good?
A: Lots of volatile compounds leave food during cooking, and fat traps aromas. That's why if you put some cookies in a box with something strong-smelling like mint, all the cookies will taste minty. The butter traps the smell.
Q: Did you steal this idea from Babish?
A: No. As I said, I stole it from Chef John. It was news to me that Babish did a demi-glace recipe recently. I've had this on the books for a while. This demi-glace is a crucial ingredient in the Christmas dinner I usually make, which I have scheduled for next Thursday. It really shouldn't be surprising that recipe youtubers would often be making the same stuff, independent of each other. Nothing new under the sun.
Q: Why did you post this a day late?
A: Factors entirely outside my control. Sorry!
Why did I just see a Babish video about Demi-Glace the other day? I know you plan these in advance, is this a coincidence or is Baader-Meinhof a supernatural phenomenon?
@@juneguts Dude.
@Matthew Curreri 1) Georgia is on the Atlantic ocean. It doesn't get any further east; 2) Where in a normal supermarket do you see chicken feet? Frozen somewhere?
When are you going to do your Yorkshire pudding recipe?
Q:will you ever have a upload schedule
The amount of respect all these "foodtubers" have for Chef John is incredibly sweet.
It's just a gimmick. There is no real respect.
@@Miquelalalaa no
@@Miquelalalaa wrong
Because as they say on the internet: Chef john is the sweetest of goobers that make up all the RUclipsrs.
GreyFolk away
I like how every food youtuber I like that isn't chef john has mad respect for chef john
You're welcome to respect Chef John, or any other RUclips chef on that matter. After all, you are the rester of your soul's respecter.
@@ContentConfessional with just a dash of cayenne
yep, there was one video where binging with babish give a shoutout to chef john.
Comment stolen but ok
exactly!
"Why I Season my Ice, not my Sauce"
Lol
Dead meme. Stop.
Amateur!
I season my ice tray first
Koana not really, even Adam finds these memes funny
Koana Adam himself finds them hilarious so it’s obvi not my guy
Blanching the beef bones or oxtail prior to roasting them greatly reduces that terrible carcass smell. Also adding the aromatics while simmering the bones adds a lot of pleasant flavors and scents. I add things like I would in any other stock. Onion and skin, unpeeled carrots, celery with lots of leaves, parsley stems, dried porcinis, thyme, bay leaf, whole allspice, peppercorns maybe even a juniper berry or two.
Yeah, anything you're going to put this in is probably going to benefit from those, so why not? And for those of us in the cold north where cooking outside is only really an option for two or three months of the year, being able to reduce that smell for indoor cooking would be a lifesaver. Thanks!
@Richard Cranium and you can just turn off the heat when you are done without bothering with the ice cubes
@@1queijocasdisagree. You can either use the ice cubes or find an alternative way to cool it down. Such as the ice bath, or just pouring into separate smaller containers. That's a lot of liquid and it won't cool down quick enough to be "safe". You can risk it, but it's really recommended to do something to cool it down rapidly (below 41° F within 2 hours)
I add a bouquet Garni of fresh herbs, all the veg you mentioned, whole peppercorns, but never tried the allspice. I’m afraid it would limit my options , like if I wanted it for French onion soup. And juniper berries? What are those like?
@@jeanniebrooks Both allspice and juniper berry offer a very subtle, fresh herbal note. I don't think it would conflict as it only enhances the other herbal notes.
“Honey? Why does our backyard smell like a graveyard?”
“Oh, Adam’s cooking demiglace again”
Time to Whale
Wife: Wait, how do you know what a graveyard smells like.
The problem I see with leaving it outside is that I can see wildlife attempting to eat it. There are a ton of squirrels and other wildlife where I live so that could be a problem. And uh these are pretty clever squirrels
@@sirrivet9557 You mean extra protein for the pot?
Muhammad Farhan Brohan 💀
@@sirrivet9557 Uh they would stay away from the smell.
"It smells like dead bodies"
"Meatiest sauce known to man"
....
🤨
*HhmmMMmmMmM*
Yea... that bit had me thinking "Wot?"
@@F.R.E.D.D2986 what you’ve never had primate meat?
Mmmmm.
Real OG Legates remember when Chef John showed up in the comments of one of Adam's earliest videos.
og legate gang
josepharte wasn’t it in the “vinegar leg is on the right” vid
josepharte I remember seeing that, but don't remember exactly which video it was. Also, I noticed that Adam hearted this comment, Congratulations!
“Hey, cayenne is my thing!” Haha
True
For some reason I’m obsessed with this video I just come back to it every once in a while the cooking process is so calming and satisfying
Demiglace: Meatiest substance
Meat: Am I a joke to you?
Meat is solid. Demi a substance 😉👍
I think it's like concentrated meat so it is meatier
@@yernox9773 u right
KittKatt Kimm *Sombody compacts 6 pounds of meat into a 2 inch cube*
@@NLJeffEU fuck i cannot tell if you are joking
Adam: When this cooks, it smells like dead bodies
Me: *Adam, how do you know, do u wanna tell us something?*
It's a Halloween recipe of his that went a little too far, he doesn't want to talk about it.
you shouldn’t have asked
Let's just say his kids didn't like his food
*He learnt that the hard way*
Why I salt my cartilage, and not my bone.
"That's what Chef John uses"
You have no idea how many times I've said this to my family while I'm cooking to settle a dispute on recipes.
LMAO
Yip 😌
I used to compulsively binge-watch Chef John's videos a while back, and I still have a bunch of bookmarks for things I was meaning to make. I love that you added his little sing-song "enjoy" at the end. 😊
"He was here before any of us, and he will be here long after we've all had to get real jobs again."
This vid is starting off with gold lmaoo
Adam: ”It‘s worth making this sauce“
_Sauce takes a whole day to make_
Also Adam: ”It tastes like soy sauce“
Authentic rich Soy Sauces take half to full years and longer, often with a beginning culture that is 50-100s of years old... This is a practically space-aged microwaved version of that process if it's anything close. Also, made me wanna look into the boutique soy sauces.
Its still soy sauce
busyrand maybe but he could also buy ready soy sauce instead
And what are boutique soy sauces
Well at least this gives you meat?
It's probably closer to worcestershire sauce, which is basically soy sauce but fermented together with fish which gives it a much more savory kick.
When he said "it's like buying a hard drive or a memory card", I was expecting a transition to an ad for some cloud storage service
Also don't always go for the highest capacity ones, they can be less reliable than slightly smaller ones, especially if they have just come out.
I've made a few recipes of Chef John's and they're always incredible. I also love how he troubleshoots as he goes--it's helpful in learning recipes and how to fix them. Thanks Adam, I might try this next weekend.
I love how him and Babish makes shout outs to chef Johns.
i think weissman has as well
Literally everyone does. I'll be watching a makeup tutorial, and at some point she'll say: "and add a little cayenne for Chef John."
…
…
…
I don't actually watch makeup tutorials, by the way.
It's crazy how long Chef John's been doing this, when he stared out "food blogging" wasn't really a thing yet. I think he got started online around 2007/2008 if i remember right, which means he's been here for about as long as RUclips's been around.
@@strider_hiryu850 well to be fair, Chef John is to cooking youtube as michelle phan is to beauty youtube lol
I remember Chef John from back in the day
But i have never heard of this michelle phan...... cant hardly be that hot if *I* haven't ever heard her...... just saying
A moment of silence to the onion that didn't make the demi-glace 2:22
@Seamus That's fine. It's going to cook for hours at a temperature that will kill anything it picked up off the floor.
mike hawk F
FREEDOM
F
F
"Butchers are just giving away shanks"
Goes to store, sees that shanks cost as much as ribeye steaks.
😂😂😂😂, so true
try asking for bones
They discovered our secret
At my store, they are pretty cheap
A lot of what was previously thought of as throwaway cuts are becoming valuable after the home cooking revolution in the last few years. Wings are literally twice as expensive as they were a decade ago. Oxtail, leg, feet, etc. are more in demand than ever before. You can still find cheap-er cuts though, just depends on area as to which specific one it is.
I followed your recipe this weekend, and it was excellent! I cut the recipe in half, and instead of simmering the bones in a pot on the stove, I simmered them in a slow cooker on low setting, but otherwise I followed your directions exactly. The results were amazing, and now I have 18 cubes of delicious demi-glace in the freezer. Definitely worth the time, especially considering that there is very little hands-on time.
Was the slow cooker still 12 hours?
Everyone says "Thank you, Chef John!"
Hope one day you two can make video together.
They are on opposite ends of the country. I heard that Chef John doesn't like to fly.
So it looks like Adam has to go to California. Pack your bags Adam!
Thank you, Chef John!
Thank you, Chef John!
Thank you, Chef John!
Just imagine someone stealing the Demi-glace while it’s cooking outside...
I was imagining "and 12 hours later....and a raccoon knocked it over"
12 hours later... And he finds a racoon fell into the pot and cooked with other ingredients, adding to the aroma xD
Or they call the cops because of the smell. "I'm sure he's disposing of a body it smells awful."
nobody of sound mind would steal it, he stated it smells like dead bodies
Putting it in a trash bag and it starts to spill
*spends a whole day making Demi-Glace*
"tastes so much like soy sauce"
Soy sauce can taste incredibly amazing, but it'll cost you a pretty penny and be several years old if not decades old. Same way cheap balsamic vinegar tastes perfectly ok, but the kind that has been specially aged for decades will be quite amazing.
Miso paste?, I have had amazing results adding red miso to stews broths and coating meats, kinda sounds like his making a very complicated umami flavor when you could just cheat and add a stock cube to a broth and a few spoons of miso?
@@karlcoleman2839 I love miso pastes but it probably won't give the same type of flavour profile for his liking. That said, for most of us plebs cheating with richer flavour miso pastes works just fine.
I had every intention of making this UP UNTIL he said that and I was like, WTAF ? Hahahahaha... nah, I just bought some organic umami so I'll continue to make my own gravy and add the umami for the extra oompf. Much less time-consuming.
Soy sauce is hard to make so 🤷🏻 dont you go disrespecting it.
i like your channel because you explain your methodology in a sciency way. it gives me such a satisfaction to know why your cooking does what it does.
Fyi: the seagreen dishware you're using looks strikingly similar to a set i got from my great aunt's estate that ended up containing lead.
If it is an older set, you might want to get it tested.
😨😱
uh oh
mm, deadly paint
@@nikki.9700 that’s where the flavor is at
@@BlitzkriegBryce tastes like chicken
"umami-y"
Adam Ragusea, 2019
t-shirt?
@@aragusea Sounds like an idea to me
@@aragusea yes please!
haah
Umamish
Amazeballs counter: 1
There is no mercy for this crime Adam. You are dismissed from the empire
*Sigh* I'll call Mando...
I can't believe I looked up to and trusted this man and he turns around and does this to us. I'm gonna be sick.
Long live the empire
He's said it at least once or twice before I just don't recall where. It's part of his regular vocab which may be a larger crime.
He said it on the pork chop and pansauce video too
“What always strikes me with this is just how much it tastes like soy sauce actually.” Well that certainly foreshadows a more recent video
@ZOAD TAUFIQUR Almost instant demi glace
Proof again that Asian cuisine is superior to French 🤣🤣🤣
im now curious which video this is
is it this one? ruclips.net/video/V4WLUMS7Ung/видео.html
@@JishinimaTidehoshiAsia also does basically this exact same process for things like pho. If it tasted the same, Vietnamese chefs wouldn’t be spending so much time on pho, which they do, and rightfully so. I wouldn’t say that one is superior to the other. European and Asian cooking both excel at different things and have incredible things to learn from.
2:22 RIP to that one onion 😢
Rip multiple kg of meat that was used to make under a liter of "soy sauce"
HTS Gaming its not soy sauce wtf
*Adios*
@@htsandy3136 "one cube is enough to boost 2 portions of pan sauce"
@@htsandy3136 I don't need to hear this from somebody who sucks toes.
When I make my Vietnamese pho broth, I enrich the beef bone broth with chicken feet. It cooks on a slow-bubble simmer for 12 hours overnight. Twelve hours seems to be a common time for making good broths. Thanks Adam.
I'm more used to Adam's oven's noise than my own oven's
Cynrui honestly… same
I sont even have an oven noise
I have his type of oven and I love it so much.
Cynrui he didn‘t even use it in the vid
@@bered4894 2:04 explain that
"it's gonna be fine!"
Famous last words
2:21 onion: i have to go, my people needs me.
Tenebris hahahaha
The way the onion got out looked so smooth
I dunno why but I like that other youtube chefs pay homage to Chef John. Anywho, great video as always.
It's like paying tribute to the Don like they did in the old country ;)
Babish does it frequently
Because chef John is the OG
Chef John’s channel got me into cooking! I love his videos, been watching him for years
Hes been around for a LONG time now, his channel was created in 2007 so hes been doing this for over 12 years.
I love it when other foodtubers pay homage to Chef John the GOAT
Chef John has taught me so much over the years, he really is the best.
Dude. Hella good to hear someone shout out food wishes. That dude is the best.
"And as always, enjoy..." What a quote, whenever this jingle plays I get heart warmth and finish the jingle with Chef John as if we are saying it together...
“It smells like a dead body”
HOW DID YOU KNOW THAT ADAM!?
Real Walter Why do you think he knows that breading something up and frying it will hide it?
*pews internally* he eats his diarrhea
For me, due to work I did in slaughterhouses and morgues.
Rumor has it any time someone asks him this he gets reminded of what a dead body smells like
@@oquillo from my experiences corpse smells like nothing.
I watch chef John constantly, and I really like your channel. You saying this means a lot to me
i can imagine his neighbors thinking he killed someone when he cooked this.
He didnt kill someone. Instead he killed time
i have made it a bunch of times an smells like meat cooking ,i don't get that dead body odor stuff unless your using rotten meat,must be missing something i dunno
Just cooking some disgusting stuff after butchery.
@@pl7868 I agree!
soylent green 🧟♂️
"DADDY GLACE"
Incoming memes.
Daddy glace
Daddy glace
Daddy glace
Daddy glace
Daddy glace
Adam, I’ve been digging your channel for some time now and respect your cooking methods very much but your tribute to Chef John just made me love your channel that much more.
Respect to you and Chef John! One of my favourite channels on youtube.
Add mirepoix (onions, carrots, celery - aka “aromatics” ) to eliminate unpleasant odors.
Would this work, considering that he cooks this for 12 hours straight and then another 12 to reduce it?
If the initial 12 hours is enough to literally cook the ingredients out of meat and bone, I surmise that veggies wouldn't survive this process as they are way more delicate than the stuff he put in. So this would actually need to have the veggies replaced a few times and then this means a watchful eye (and nose) every few hours - attended time to fish out the previous veggies and putting new ones in. And I think that the idea of this is that you should spend as little time as possible attending to it in the first half of the cook.
Strain everything out after the first 12 hrs. There will not be be a problem with foul odors during subsequent reductions
But I would definitely throw in some fresh aromatics for the second 12 hrs too, not to mask foul odors (they should be eliminated), but to scent the air in the kitchen
@@WeskerUmbrella4 It would work if you put mirepoix in.My chef's way of doing it is by caramelising the mirepoix on a medium low heat for about 45 min to an hour.Then just fused the chicken stock with the chicken bone and let time do their work.Side note: don't caramelised for too long if don't want it to be too sweet.
Aizen Sōsuke We cook this shit in 3 1/2 hours at my work 😂🤣😂🤣😂
“It smells like dead bodies”
*how does he know what d-*
Oh my God...
ThatWasABlessin by dead body, he means literally any chef that serve him a **insert meme about adam**
He is a journalist
Why I hide the gun,NOT the bodies
Lauren: I actually don't like white wine that much
Love your shout outs to Chef John. Food Wishes has been one of my favorite channels for many years.
It's all about the love you put into to not the time. I made a Demi-Glace recipe once and froze it. I used it for more than 6 months. Totally worth the time for that velvety finish. Added Roasted Carrots, Celery,Tomato, Red Wine and pureed it all down and strained it
Adam: "amazeballs"
Adam is all of our embarrassing dads
I love how chef John is universally loved
2:58 that reference isn't lost on me, Crocodile Ragusea!
Adil same here 😅 Shows our age, I guess, but still fun to get the reference.
hexistenz I’m only 17 but I saw the movie when I was like 13
Dundee*
@@rexhasta oh, oops 😂😂😂 I'm 52 😊
hexistenz all good!
Love chef John. He's the reason I got my mortar and pestle. Very glad I did too.
"It's gonna be fine..."
"IT'S NOT GONNA BE FINE! IT'S NOT GONNA BE FINE!"
my life story
"He was here before any of us and he'll be here when we all need to get real jobs again"
Ah yes, Chef Jon. The eldritch god of cooking
Adam, you really out-did yourself with meme-able material in this video.
I've been doing demi glace with stock and broth that I make that I just don't have a near-term purpose for. Like a stock/broth preservation tactic, turns out really nice and I'm freezing much smaller volumes. Nice video.
Me: _Did you do it?_
Adam: Yes
Me: _What did it cost?_
Adam: *Everything*
Get you a man who respects his elders - love that respect for Chef John ♡
DO NOT "speed chill" in the freezer. Unless you have a blast chiller made specifically for cooling things from hot temperatures, all you're going to do is transfer heat from the hot thing to the other stuff in your freezer, without an appreciable reduction in time for cooling the hot item. You'll also introduce a lot of condensation into the freezer, which isn't good for it.
Finally!! Someone else who knows a bit of science ... and food safety!! :) THANK YOU!
Damn, I would certainly like to spare my fridge some goof. Thx for the tip
He's made alot of mistakes, demi glace definitely should not smell like dead bodies or taste like soy sauce.
Needs a full mirepoix and he cooked it down waayyyyy to much at the end
speed chill doesnt exist physically talking
-all you're going to do is transfer heat from the hot thing to the other stuff in your freezer
so, cooling it, basically.
-You'll also introduce a lot of condensation into the freezer
let me introduce you to cling film
“if you don’t know his channel, food wishes, you should, chef john is the alpha and the omega of foodtubers. he was here before any of us and he will be here long after we’ve all had to get real jobs again.” *_most accurate and best endorsement/praise of chef john_*
“and it’s all going in this smaller pot, wow that’s awfully full, will it be okay? it’ll be fine, it’s fine.”
two min later
“and it’s boiled over, delightful”
"after all, you are the bob ross of your meaty demi-glace."
"A glutamate by any other name would taste as umami-y"
I love this channel
I keep rewatching this video. Not because I want to try it out myself any time soon but because it is oddly satisfying to watch
3:28
Adam: deglaze that with a bit of -
Me: white wine *nods head*
Adam: - water
Me: who are you and what have you done to Adam Ragusea
For those that might believe this is more trouble than it's worth, don't. As adam mentioned there's not much active cooking involved at all and the pay off is amazing. Whether it's making an exquisite omurice or turning a cheap steak into a luxurious experience, having this "kitchen platinum" can majorly upgrade practically any meal. It's gotten to the point that I get unreasonably antsy when I'm down to my last dozen cubes lol
bro, I've never even made cheap steak at home, let alone a luxury steak
One of the things that makes this channel great is how unpretentious it is. So many cooking videos pop up in my recommended claiming "How to make the Perfect recipe X", "How to make REAL recipe Y", or "Recipe Z better than the restaurants". Adam just comes in, shows us realistic cooking that can easily be done at home and he is humble about it. He shows his mistakes and isn't so "straight laced" about everything. Cooking is flexible, you don't need exact measurements for most things. So much more appealing to me personally.
This is also how portable soup is made. Cool it in the fridge and then cut into thin slices, place them on a paper towel and let them dry. I store a lot of that because it comes back to full flavor. It's epic. Nice video and yup Geaux Chef John.
Adam throwing around 'daddy' makes me uneasy
and it makes me hard
@@nanimator0 ok boomer
Regular gamer what makes you think he is a boomer?
When he said it it felt like I had been clocked with a bat
@@Pyrodagoat and here is a person trying to be funny but failed miserably because they dont know how to be f u n n y
"Is this fine? It's going to be fine"
.
.
.
.
.
.
"IT'S NOT GOING TO BE FINE"
"daet's noot a poat, THAT's a pot"
A man of high culture I see.
You obviously ain’t British
James Bond Not British. Crocodile Dundee reference. Educate yourself
@@Heyimderby you mean that Australian cowboy
Smirk Man Yep
Soooo... not to discuss the recipe--which, by the way, is outstanding and well done by "both" of you! However, I do have one TINY thing to mention--and that is about Chef John being the "alpha and omega" of RUclipsrs for cooking. I cannot dispute this, but must add in the "defense" as it were, for another marvelous Chef...though both different, there is near equal history for time on You Tube! And that, is to me and many others, the delight and joy and expertise of: Chef Jean Pierre!! 🥰🥳😎👌 And he may not go back QUITE as far as Chef John...but he also was on PBS long before You Tube even existed!
So here is a salute and toast to BOTH these fine, skilled, charming, gentlemen and Chef's! May they cook and inspire us all!
This is Barbecue Sauce for the gods
Shout out to Chef John lol! I really dig that! I discovered Adam within the last couple months, and am a fan! I stumbled upon chef John almost two years ago, and am a big fan of him too! I love the relatable non-pretentiousness of both of these guys! Big thanks to Adam for the pizza recipe, and a big thanks to John for the queso dip :)
Who doesn't love chef John.
just got my first batch in the freezer - insane portion size aside I'm So excited to take it for a spin! the process wasn't seamless, but the end result was Insanely gelatinous with a long, rich, meaty flavor. it's in no way a sauce on its own, but with a glass of red wine, some garlic or shallots.... I think it'll be jaw-dropping in its intended role
7:00
Adam: Is this gonna be OK? It's gonna be fine
**10 seconds Later**
Adam: **Immediately Regrets his action** "IT'S NOT GONNA BE FINE, IT'S NOT GONNA BE FINE!!!
Gotta love adam's personality
“Meatiest substance known to man”
*bold talk while DDD is still going*
Palladian DDD? Call me whatever you want, but what does "DDD" stand for? What does it mean?
oh god
@@strider_hiryu850 google, bud
@@TrenbolognaSARMich Domain driven design got it.
Man im not vegan or even a vegetarian but wasting the solids like that and not being able to put them to a use makes me feel bad
Thats whay dogs are for
You could still use the meat bits as ingredient in something to add more protein, just don't rely on them for any flavour.
I usually go 24 hours on mine - there is no flavor left - but if you added some demiglace back to the beef you could make some ravioli, wonton etc.
An animal died just to literally get tossed out, a literal shame.
It really is a PITA to save usable solids when making stock. And it really does not add flavor. Make some stocks, and you'll find yourself not feeling guilty when you just strain out the solids and chuck it. Make a roux for thickener. Feed it to a farm animal or a pet, assuming they'll eat it, and ya didn't add a bunch of salt. Go do it and find out. My thinking is like yours- Use it all, if ya can.
I made this last weekend and it is awesome. I also made the roast shown at the end of the video, better than any meal I've ever had at a fancy restaurant.
"And this kind of thing is exactly why evolution gave us... ice cube trays."
Not a sentence you would hear every day.
2:21 aight imma head out
Glad I’m not the only one that saw that
Adam “put everything into an ice tray” ragusea
"Why I season my ice cube tray and not my demi glace."
We do a three day job on ours at Peller. 1st day roast then boil bones. Second, skim and add mire aux pois, with herbs. Third day, drain, fortify with meat screps and more veg and wine. Cook. Strain. Reduce to a very thick jus. It turns gelatinous after refrigeration.
0:04 that was my nickname in high school
Woww I want to see high schoolers calling you Squarespace
@@SaneTheBro XD
I have more questions than responses
I want squarespace to be my daddy~♡ (I am so sorry )
Daddy gloss
I wish Adam would call me Daddy-Glace
YUNG STINNA chef john is the only daddy-glace
Ok boomer
Regular gamer you are an idiot!!
@@Pyrodagoat i don't think you even know what that means.
@@meowthchu7307 old person generation
Man, that beautiful glace aside, I haven't seen someone so skillfully segue into their Squarespace ad since Julian Baumgartner. 🤣
I’ll admit, I was a little hesitant to follow a recipe taken from another channel, but the recommendations and changes you made are so helpful (like the tomato paste, ice cubes, etc). Very excited to try this!
Chef John was my first RUclips cooking channel. Love the shout out you gave him.
"It's not going to be fine, it's not going to be fine" Where is his white wine???
TheDeathmail nice pfp
As you see they are addicted to hen tie
It's like going on a quest trying to brew a sacred potion or something like that
The praise you give to chef john is pretty spot on. None of his recipes have led me astray so far
"It's the full on daddy gloss."
-Adam Ragusea
"I'm gonna deglaze the fond..."
Come on, come on, say it...
"... with water."
WTF
Amirul Azizol that's fine, we will do it with white if/when we make it ourselves. This recipe was already an adaptation, we just modify it a little bit more.
@@strider_hiryu850 sometimes water is better than wine when deglazing because the flavor components in the wine can overwhelm more delicate flavors in the dish. Demi-glace is pretty rich iirc so it shouldn't overwhelm the flavor of the glace but those flavors could come out stronger and ruin other mild flavors in the sauce you are making when you do add the glace.
Best way to find out is to experiment and test it though.
You deglaze with wine when you're cooking a sauce. You deglaze with water when you reconstitute fond into something, like glace.
@@derrickmelton5844 Plus when you use demi glace you can choose to use wine in the sauce if desired. It's the same reason you don't season stock. You want it to be versatile.
8:08 “…evolution gave us ice cube trays.” 🤣👍👍👍
Chef John and literally responsible for 50% of the things I make it home
"Uses 10 pounds of chicken, 5 pounds of beef, 4 onions"
" Takes over a full day and 4 hours of cooking"
Me: *All that for a drop of soy sauce*
i know right? as soon as he threw out the meat i'm like; "this is no where near worth it". he's sitting there with his homemade soy sauce and nothing to put it on, while with the same budget you could buy soy sauce and plenty to put it on.
Or buy Knorrs stock pots.
It isnt soy sauce xd
@@atomic8866 8:52 "What always strikes me with this is just how much it tastes like soy sauce actually"
if it's a sauce that tastes like soy sauce, it might as well be soy sauce. at the very least it's a sauce that is no where near worth the amount of wasted meat, when you can just use soy sauce as a comparable alternative.
@@Atomic-Monkey If it's a rich beefy flavor, that does sound quite good. But soy sauce, well is perhaps well unami rich and salty, but it's a 'not-beef' flavor, it's a distinct soy sauce flavor that goes great on veggies. But a strong beef flavor is delicious on a prime rib or gravy. I kinda agree though, it kinda sounds like soup with more steps but ridicolous waste. It'd be more economical if they used the bones and trimmings instead or perhaps reseasoned the meat into some kind of stew. The way he does it kinda reminds me of the natural gravy gelatin that cooking chicken thighs / chicken fat leaves behind after it stews. It's very meaty and can be quite tasty, but feels very quickly bad for your heart if you eat a lot, very fattening and goes rancid even under refridgeration very quickly.
if demi-glace smell bad but taste good, how do we know that poop is just the same?
Hmm...
Pls try it and let us know your results here in the comments!
Mr. Soxhlet tastes good, like chocolate cake! You can add my special green sauce where you boil logs of green dookie, and get sauce! It sort of tastes like soy sauce though :/
That’s illegal
osoma
I have been using Squarespace for my website for years and it is fabulous! By doing the website myself with the tech support from them I can update the website very easily whenever I need to. Nice recipe here Adam, I will check out Food Wishes next.
He went and said "daddy-glace"
We can wrap it up, close up shop, there's nothing left for us to meme.