I got to experience this for making sugar cookies and a sauce for the cookies and I was looked at like what's this and I had wine on the table. Talking once they had to taste the sauce with the cookies and wine was definitely something to remember. It's not just for the meal.
Agree. I probably on avg make at least 10 new sauces every week. I'd make more if I didn't have a mental disability. Love to match wine and food. I have a fast metabolism so can't stay drunk so I can enjoy a lot of wines and get to pair well. Just my budget isn't high for buying to have a nice wine cellar. Which is a dream of mine. And a chefs kitchen.
Dear Chef Walter, I hope you are well. I have noticed some videos referring to veal stock as demi-glace, often after extensive reduction. However, I understand that traditional demi-glace is typically a combination of equal parts espagnole sauce and beef or veal stock. Could you please clarify the distinction between these two terms and confirm the authentic composition of demi-glace? Thank you for your time and expertise.
hi juan, from my knowledge jus is a ligth version of demi glace, reduce jus by half its called demingalce (reduced by half) and its often reducced by two thirds and therefore a tripple glace so its heavily reduced jus or brown stock . espagnole is demi glace thickened with a roux (flour toasted in butter or oil) and a bit outdated but well known in the escoffier sauce classification. most chefs since the novelle cuisine (late sixties till early ninties) scraped espagnole and went for demi glace. demi glace is what is used as a base for most brown sauces. veal stock beef stock..... well its basically very much the same as cows are slauthered at a very young age mostly being yearlings that just matured however top chefs prefer veal bones as veal bones are mainly made form male cows and have a huge amount of gelatine and are very much flavourless hence it makes a strong stock without too much of a dominatnt beef flavour. if you make brown stock you need a good mixture of meaty bones (for flavour) and an equal amount of bones with lots of connectieve tissue coming from joints like ankles and knee bones of cows . there is a whole online course in this and i am working on it and i hopeit helps
Walter this was very interesting. But first your use of "B" roll was very well done. Bravo. So sauces. I admit I need to do a better job of including sauces with my meals. One problem I encounter with most folks use of sauce, especially in bbq, is their reliance on the sauce to make up for less than good food. Pork ribs are a great example of this. Great ribs don't need any sauce at all. I simply use a dry rub of mine and don't have in the smoker more then 1.5 hrs. But that's another story. You're bringing the sauce and wine is very interesting ( I don't drink much wine but I live in the part of the USA that grows some really great wines so I need to start using it more) So before I go I have to ask, what is the one British sauce? Have a great day. 🌤🍷😋
Morning Victor ( morning here😉) Yes sauce is great for covering up dry meats low quality meats wrongly cooked meats which brings us to the one English sauce that did and does a great job historically….. the good old thick gravy 😊 My wife is English and she loves her gravy She is not that much into my fancy sauces so hence my sarcasm at the end Would love to check out your bbqing Think I could learn a few things from you there Hope you are going well with your recovery Have a great day
@WalterTruppTheChefsTable gravy but of course. Yup its a sauce but so common in the US that I take it for granted. And a English Lady with a Austrian Gentleman living in Australia. What a wonderful world we live in. I am healing and I'm thinking I'm going to get past this last and so far most difficult part. But it's slow and time is not on my side for things I won't get into. There is a Cajun seasoned gravy I want to master. I need to get it figured out by our Thanksgiving. A Thanksgiving day meal without mashed potatoes and gravy would be like Thanksgiving without Turkey. As my foot heals it should get easier to get around. Heck I can't even stand for more than a few minutes at a time currently. So soon I'll be able to cook more, go fishing and get to work on my RUclips channel. I know, I've been wanting to get started for far to long. You should know you have had a great influence on me since first discovering your channel. You have opened my mind to a bigger food world. I look much more closely to presentation than before( the risotto episode you did a few weeks ago is a great example. I so very much am looking at covering a plate with risotto then laying a wonderful grilled salmon fillet across the plate in the middle with maybe a sprig of basil as a garnish. Now I just need to be able to go fishing. I hope to show this episode and mention your channel so folks can better understand how to do risotto) Anyway its been in the 90's and even just over a 100°f the last few days. Miserable temperatures. Thank God for cold beer and AC 😁🍻👍. Have a great day.
@@victorbenner539 hi Victor Sorry had a few crazy days Really looking forward to your RUclips channel You have a lot of knowledge and i think you would bring some good value to the scene Sorry to hear about your recovery being difficult but I guess it must be a huge shock stress and change to your whole body I really hope you get there soon and he able to do the things you love Yes my lovely wife had a very English palette so she liked things plain and (to me abd the kids ) boring But she does love food so I love to cook for her and by doing so cover up a lot of my other shortcomings 😉 Hope you have a nice weekend Victor and thank you for your years of support Means a lot to me All the best
@WalterTruppTheChefsTable you mentioned a interesting point. British food being boring. I'm not going to disagree with you on that. Much of what started American cuisine came from our colonial history with England. Food was focused more on simple cooking with what little you had. Simple food that became comfort food. Thank God for the other cultures that were here also in those early days. And the millions of folks who have come to our country over the centuries. The fusion of cultures and their foods coming together to make even more wonderful foods. And the realization that cooking isn't "woman's work ". It would be interesting for someone to make a book showing the history of food here in the USA. And to do a TV series based on that book. So sad Anthony Bourdain isn't still with us. He would have been perfect for telling that story. Anyway I'm rambling on, have a great day. 🌞
Wow - how old is this video?! Germans play better football than the English....? Certainly hasn't been that way for some years now! Solid tips about matching wine to sauce though.
I got to experience this for making sugar cookies and a sauce for the cookies and I was looked at like what's this and I had wine on the table. Talking once they had to taste the sauce with the cookies and wine was definitely something to remember. It's not just for the meal.
Agree. I probably on avg make at least 10 new sauces every week. I'd make more if I didn't have a mental disability. Love to match wine and food. I have a fast metabolism so can't stay drunk so I can enjoy a lot of wines and get to pair well. Just my budget isn't high for buying to have a nice wine cellar. Which is a dream of mine. And a chefs kitchen.
Thank you for your comments and hope you like my videos
Have a nice weekend 😉
Dear Chef Walter,
I hope you are well.
I have noticed some videos referring to veal stock as demi-glace, often after extensive reduction. However, I understand that traditional demi-glace is typically a combination of equal parts espagnole sauce and beef or veal stock.
Could you please clarify the distinction between these two terms and confirm the authentic composition of demi-glace?
Thank you for your time and expertise.
hi juan, from my knowledge jus is a ligth version of demi glace, reduce jus by half its called demingalce (reduced by half) and its often reducced by two thirds and therefore a tripple glace so its heavily reduced jus or brown stock . espagnole is demi glace thickened with a roux (flour toasted in butter or oil) and a bit outdated but well known in the escoffier sauce classification.
most chefs since the novelle cuisine (late sixties till early ninties) scraped espagnole and went for demi glace. demi glace is what is used as a base for most brown sauces.
veal stock beef stock..... well its basically very much the same as cows are slauthered at a very young age mostly being yearlings that just matured however top chefs prefer veal bones as veal bones are mainly made form male cows and have a huge amount of gelatine and are very much flavourless hence it makes a strong stock without too much of a dominatnt beef flavour. if you make brown stock you need a good mixture of meaty bones (for flavour) and an equal amount of bones with lots of connectieve tissue coming from joints like ankles and knee bones of cows . there is a whole online course in this and i am working on it and i hopeit helps
@WalterTruppTheChefsTable Thank you chef
Walter this was very interesting. But first your use of "B" roll was very well done. Bravo. So sauces. I admit I need to do a better job of including sauces with my meals. One problem I encounter with most folks use of sauce, especially in bbq, is their reliance on the sauce to make up for less than good food. Pork ribs are a great example of this. Great ribs don't need any sauce at all. I simply use a dry rub of mine and don't have in the smoker more then 1.5 hrs. But that's another story. You're bringing the sauce and wine is very interesting ( I don't drink much wine but I live in the part of the USA that grows some really great wines so I need to start using it more) So before I go I have to ask, what is the one British sauce? Have a great day. 🌤🍷😋
Morning Victor ( morning here😉)
Yes sauce is great for covering up dry meats low quality meats wrongly cooked meats which brings us to the one English sauce that did and does a great job historically….. the good old thick gravy 😊
My wife is English and she loves her gravy
She is not that much into my fancy sauces so hence my sarcasm at the end
Would love to check out your bbqing
Think I could learn a few things from you there
Hope you are going well with your recovery
Have a great day
@WalterTruppTheChefsTable gravy but of course. Yup its a sauce but so common in the US that I take it for granted. And a English Lady with a Austrian Gentleman living in Australia. What a wonderful world we live in. I am healing and I'm thinking I'm going to get past this last and so far most difficult part. But it's slow and time is not on my side for things I won't get into. There is a Cajun seasoned gravy I want to master. I need to get it figured out by our Thanksgiving. A Thanksgiving day meal without mashed potatoes and gravy would be like Thanksgiving without Turkey. As my foot heals it should get easier to get around. Heck I can't even stand for more than a few minutes at a time currently. So soon I'll be able to cook more, go fishing and get to work on my RUclips channel. I know, I've been wanting to get started for far to long. You should know you have had a great influence on me since first discovering your channel. You have opened my mind to a bigger food world. I look much more closely to presentation than before( the risotto episode you did a few weeks ago is a great example. I so very much am looking at covering a plate with risotto then laying a wonderful grilled salmon fillet across the plate in the middle with maybe a sprig of basil as a garnish. Now I just need to be able to go fishing. I hope to show this episode and mention your channel so folks can better understand how to do risotto) Anyway its been in the 90's and even just over a 100°f the last few days. Miserable temperatures. Thank God for cold beer and AC 😁🍻👍. Have a great day.
@@victorbenner539 hi Victor
Sorry had a few crazy days
Really looking forward to your RUclips channel
You have a lot of knowledge and i think you would bring some good value to the scene
Sorry to hear about your recovery being difficult but I guess it must be a huge shock stress and change to your whole body
I really hope you get there soon and he able to do the things you love
Yes my lovely wife had a very English palette so she liked things plain and (to me abd the kids ) boring
But she does love food so I love to cook for her and by doing so cover up a lot of my other shortcomings 😉
Hope you have a nice weekend Victor and thank you for your years of support
Means a lot to me
All the best
@WalterTruppTheChefsTable you mentioned a interesting point. British food being boring. I'm not going to disagree with you on that. Much of what started American cuisine came from our colonial history with England. Food was focused more on simple cooking with what little you had. Simple food that became comfort food. Thank God for the other cultures that were here also in those early days. And the millions of folks who have come to our country over the centuries. The fusion of cultures and their foods coming together to make even more wonderful foods. And the realization that cooking isn't "woman's work ". It would be interesting for someone to make a book showing the history of food here in the USA. And to do a TV series based on that book. So sad Anthony Bourdain isn't still with us. He would have been perfect for telling that story. Anyway I'm rambling on, have a great day. 🌞
Wow - how old is this video?! Germans play better football than the English....? Certainly hasn't been that way for some years now!
Solid tips about matching wine to sauce though.
True ….but just referring to the old Gary Lineker quote 😉