Too rare a thing to find someone who makes learning really fun, but Chef JP does exactly that with each new video. Thank you Chef! You’re the best! 👨🏻🍳👏🏼💕🇫🇷🇮🇹
He is terrific. I often fall into the "gotta be perfect" or I ain't even going to try. Chef Jean's approach of "if you dont have it, don't use it" really opened up more than cooking for me. I'd love to see more basic theory and technique videos. Just learning how to cut "too sweet" or "too hot" has done a lot for my cooking. I'm amazed at what simple things I can put together faster than Dominos now.
This is like going to school for free. you are teaching us everything we need to know about cooking. thank you for being such a giving person. You are a one in a million.
I know you say "I hope you like it!" with every recipe but something about how you said "I hope they like it" so casually to Jack at the end seemed so genuine. Chef couldn't have known we'd ever hear that, so it actually means more. I love your work, chef, and yes, we love your recipes! Even if they make me very very hungry all day before dinner.
Chef, you truly are a gem. I am SO THANKFUL my son came home from school 2+ years ago saying......"this guy says Onyo!" It's been one of the best discoveries in my life at 50 years of age. It would have been an absolute honor to learn from you in your school. Take care!!!!
@stj971 me too! I am from East Texas and Loved watching Justin Wilson every day of the week on KLTV Channel 7. Miss him so much. Grateful to have Chef J-P!
I learned more about Rosemary, Sage, and Thyme on this episode than on any other show I watched about spices and seasonings. You're a master at your craft, Mr. pierre. Thank you for making me a better cook for my family.
I’ve watched around 12 videos on how to make Demi Glacé and this is by far the best out there. The results were awesome! Chef Pierre’s are usually quite long, but completely worth the time investment. This is a chef that knows what he’s talking about.
@@ChefJeanPierreSince you live in south Florida you can buy neck bones in Hispanic Supermarkets for around $2-$3 per pound. They also have oxtail. We Cubans love “Rabo Encendido” Oxtail in spicy sauce
Hi Chef. About the ice trays needing to stay out 20 minutes and then having to freeze the cubes before storing them in a plastic bag. If you take each tray directly from the freezer leaving the lid on and run cold water on the bottom of the tray for just a few seconds (to have the least melting possible), you can pop them right out. If you pop them out directly into a plastic bag and immediately put them in the freezer there will be only minimal sticking of just a few cubes and those can be easily separated. I learned this while making your garlic puree and stocks. Thank you for your quality cooking lessons.
i am graduated from Hotel School in Bandung - Indonesia... these are exactly the original recipe and classical cooking ..... keep the original Chef..... well done !!!!
Chef JP's videos are one of the few channels where I automatically click the "Like" button before I've even watched it because I already know it's going to be amazing. Keep 'em coming, Chef! (And special thanks to Jack for all his awesome behind-the-scenes work - it doesn't go unnoticed OR unappreciated!)
Chef i want to sincerely thank you, I studied cooking in school and my first 3 jobs out of school were as a chef, but that was many years ago as my path put me in a different career altogether, its been 35 years since than. You have reignited that passion in me and I love it, i am getting so much joy out being back in the kitchen you remind me so much of the man (mentor) who tot me for 4 years. He was a fantastic roll model for a young n up coming chef. Please keep doing what you do so incredibly well. Thank you
My daughter calls Jean Pierre, the Happiest Chef. The whole family enjoy watching just for the energy, but the great recipes are a bonus. I kinda wish he hadn't mentioned wild fork foods though, they're going to blow up now. It is a great company. I buy nearly all of my meat from them.
You won't regret it. Just remember during the reduction, go as slow as you possibly can. If steam is coming off the stock, it's reducing. This is a recipe that requires the utmost patience, but the result is unlike anything you will have ever tasted. Literally, one teaspoon over a steak is all you will need to take you to heaven, but you will undoubtedly douse it in the demi glace because of the flavoursome perfection.
I would love to see you make demi the not so easy classical way. I do love that you make everything so accessible to regular cooks. Keep up the good work.
Perfect timing! I've been watching some Demi Glace recipes. Thank you for everything. I'm making my own butter, clarifying butter, sautéing onions, dehydrating mushrooms, not adding water to my recipes and using my microplane correctly!
Costco has amazing dried mixed mushrooms which are sourced from Europe by a French company. I'd buy this demi-glace frozen but I am not sure I would want to make it.
Amazing how easily you were able to convey the process to us on how to make demi glace. It actually doesn't look all too difficult to make, just takes a bit of time.
I have cooked on and off for quite a long time, but usually only when I need to. However, with the spot-on instructional techniques provided by Chef Jeanne-Pierre, I have stepped up my game considerably and really enjoying it! I have learned to cook so many great recipes. When I am looking for a special recipe to prepare, I always check to see if Chef Jean-Pierre has done a video on it as he has so much experience and his recipes are fantastic. Keep up the awesome work Chef Jean-Pierre and team ... I will be watching!
Thanks! I made this Demi Clace, maybe I cooked it down too much, I started with about the same amount of bones so I had a very large stock pot, then down to a 2 gallon pot, straining through a cheese cloth. I it took 4 days and I have 5 quarts that separated evethough I filtered. The top is brown jelly see through, the bottom is a light brown - both taste great! I am currently placing them in silicon ice trays.
I used up my last DEMI GLACE cubes from double bone last week, after 2 years and was already thinking when I'll take on this hard work again and now comes this video. Just one more tip: Since the 14 hour reduction is very hard to do with an electric stove at the right heat (usually the lowest setting is already too much) I got myself a simmer pot with wet heat (e.g. Buffalo Soup Kettle). Since burning is no longer possible because of the inner pot in the water and you can sleep well. As always, I learned a few things from you that make cooking easier for me. For this my greatest Thanks 👍
I think a slow cooker would be perfect for the 14 hour simmering. I put the cooker on high and then put a kitchen towel and on top of that I put a few sheets of newspaper. This keeps the heat in enough to simmer for a really long period. You can check how it is going and adjust the covering according to your cooker. Much safer than risking scorching on an electric stove. I use that method for making a good thick soup. I am definitely going to make this within the next few days. I look forward to Chef giving us advice on ways to use the demi glace.
What a great video. Thank you Chef JP. Now you need to show us how to properly use the demi-glace in all kinds of different sauces going forward. Fantastic work, you make me wanna do better in the kitchen every time I watch your channel.
@7:36 glad you mentioned the hot water. This is a really important safety tip. The American "Pyrex" pans you get nowadays are made out of soda lime glass which is not nearly as resistant to thermal shock as the traditional borosilicate glass. Oh, and it's cheaper. Because profit. MURICA! By contrast, AFAIK, the European Pyrex is still made out of proper borosilicate glass.
15:44 - As long as you have well overcooked the bones, they go beyond splintery & become very soft and can be fed to the dogs - I fed my dogs stock bones for 15 years with zero issues, they LOVED them!!!
My dogs are raised on raw and cooked bones from Puppies - never had any issues. I believe that the “cooked bones” issue is from only giving bones to dogs after they’ve grown.
@krackerbear9315 nah, you've probably just been very lucky. My cousin gave his dogs table scrapes (cooked bones) from the time they were puppies. One day his dog stopped eating and started acting weird. He progressively got worse. Took him to the vet, a splintered bone perforated his intestines and the dog was going septic. Took thousands of dollars to save the dog via surgery. Do what you want, just know, you've been lucky.
@@blakewilliams5344 my family has been feeding dogs cooked bones for at least three generations, dozens of different animals and breeds. None have died because of it and most live over a decade. They're farm animals, they eat anything and everything resembling food if they want. Except fish bones and small chicken bones like the ribs.
Once made a big preparation for Demi glace for X-mas and put it out for the night near the entrance, next morning the pan was empty Sir, as you said if it’s good they come for it.
".......The texture is a conductor of flavor"........DUDE! You just rocked my world never seen you before never heard of you before the first 25 seconds of this video and you changed my life And I don't even know what Demi Glass is
This video is better than his other video that is aimed at making beef stock. There are some key instructions here that I haven't seen elsewhere when it comes to roasting the bones and shanks to prevent burning. I think that if this isn't explained clearly, it could cost you your whole batch of stock.
Hello Chef Jean Pierre, thank you for showing us this recipe again. I simply love the texture and the process it takes to make this. It is a lot of fun to make with all the steps it takes, but so much fun to do. Thank you for the hard work and your great humor. Best Regards to you and Jack
Chef J'ai travaillé de nombreuses années dans des restaurants trois et quatre étoiles avec des chefs assez tyranniques et sans joie à New York. Merci d'avoir rendu la joie dans ma cuisine.
He’s awesome, so knowledgeable and practical. A real chef - that translates his skills to the home. I respect that he knows how hard it can be to get bones - so many channels say the same “go to you butcher”… yeah right! And that he knows how much he spent ($45) means this is not a “show” for him … this is his how he lives and cooks. Not to mention thinking about the effort to clean the pot!
When Chef is so fun, engaging, and encouraging on a homey level, it's easy to forget what a technically skilled expert he is. That demi is no joke! He's the best!
Hello chef Jean, im a chef my self and i always like to watch cooking videos and new methods just so i dont get rusty. Your "Demi Glase" video was the first one i ever watched and i loved it so much you earned your self a new subscriber. Keep up the good work!
It's fantastic. I remember my father making Demi-Glace for our restaurant once a month in a huge tipping bucket, that was 35 years ago. Thank you Jean-Pierre and team for the videos. Greetings from Switzerland.
Thanks a million for posting a video on this. Having something like this in your freezer to add to sauces takes your cooking game to the next level. I also make a chicken version to make pan sauces for chicken breasts and pork chops. I usually make my demi glaces twice a year I use it so much. I'm lucky that I have an international market fairly close to me that sells me bones at a reasonable price. If for whatever reason you have difficulty finding meat with a lot of collagen, like neck and shank to give you that gelatinous texture and smooth mouth feel. You can "cheat" by adding a few pounds of chicken wings or a couple of pigs feet. It doesn't really change the taste and it adds that smooth mouth feel that demi glace is famous for. I think chef John has a video on cheater demi glace that isn't bad.
So I was watching a movie and this movie was playing this heavy rock song that I found catchy and I wanted to listen to the whole version and after listening to it I looked on the side suggestions to see if there would be more songs from the same artist and I saw this Demi Glace video, so you understand how little I know about cooking or baking I thought it was about a chocolate glace recipe!! Well it wasn''t as I figured out later after clicking on it and oh I am glad I did! I may never have the time or the reason to make this recipe but I will save it just in case and because I appreciate the effort it takes to make it and Chef Jean-Pierre was absolutely amazing, entertaining and what a great teacher. I will check some other of his videos and maybe be brave enough one day to try, so glad I click on the video😁
It‘s pure joy to watch Jean-Pierre’s videos. I probably will never make a sauce like this, but watching this and imaging the smell of all these flavours, it’s just great.
Many thanks Chef J-P for showing the fascinating procedure for making demi-glace. Ordinarily, I am not a 'sauce' person. However, from the variety of your -instructive- videos (which already have taught me very much) I've come to appreciate the purpose and value of the sauce. The demi-glace, then, itself a component to a sauce being created perfectly describes the quality of depth that it will lend to the final sauce. Most useful, then is not only your demonstration of specific recipes but, critically those aspects to a dish that constitute real cooking,- the sort that separates fair food from uniquely special creations -even those which begin as classics. // The best of health, always & with fully happy days. //
That was amazing! Patience is a virtue and it is definitely a recipe for virtuous people. I will look forward to seeing how you use this beautiful sauce.
Chef, you must be so tired of reading these comments of praise, but I can't help but echo them because I really treasure these moments of teaching, stories and beautiful recipes and methods you share. And Jeff, your videography and interjecting comments are GOLD! Thank you, thank you, thank you so much! ❤❤❤
Late to the party but I started making demi gloss sauce using this recipe yesterday. I have @ 2 more days to go. I used chicken feet and legs, turkey wings, neck bones, short ribs, a ham bone, beef shanks, leeks, carrots, celery & onions (all roasted with tomato paste). I added the bay leaves, peppercorns & thyme to the pot of roasted meat & veggies. The resulting stock was strained this morning and is currently reducing. I have another strain to do tonight then I'll cool to remove the fat off the top. Wish me luck with the finished product.
I love the longer videos. This is great and always wanted a easier way to make it. I know 14 hours doesn't sound easy, but after working in a kitchen, this is easier and a one man job. Thank you for this. Looking forward to videos with demi glace! One of my favorites.
It is so satisfying to take all the time needed to make a beautiful product like a demi glace. Your dish is gonna get so much value and flavor than just throwing a cube stock into your sauce.
Thank you Chef JP for teaching us your amazing cooking. You make your hard work easy, simple and enjoyable. Once again, thank you for teaching us how to cook like a chef.
I was so impressed with the amount of effort put in one video. It was entertained the whole time, I have learned a lot and will be trying the recipe soon! The last clip, where the chef forgot a point and wanted to write it in the blog, I was touched. He cares so much about how the cooking results of his subscribers turn out. Hats down❤
Thank you chef. This is a beautiful and effortful seminar! Many many secrets revealed here. I've learned so much! You are so much fun and cook-wise! Amazing!
This was absolutely amazing. I don't think there's a way to measure how many people you have helped become better cooks, and practically for free (myself included). Chef JP, you're a good man.
This has always seemed a bit daunting to me. And, as you clearly mentioned, quite a long process. However, seeing the preparation and build-up of flavors expertly explained along with your enthusiasm does make me want to give this a try. I'll have a chat with my butcher to see if he can help me out. Thank you once again Chef!
I am a graduate of Le Cordon Bleu. When I was going through a divorce, I had a freezer full of Demi Glacé. I asked the Court for Nothing Except my containers of Demi Glacé! My attorney thought I was crazy - asked for no furniture, money, only my beautiful Demi Glacé! I never regretted that request! A Culinarian understands the importance of Demi Glacé!! True story🙂
Chef, you are absolutely my hero. I always love your videos. I have learned so much from you. At my age, I have also learned a few things on my own, such as “a man’s got to know his limitations”. This recipe is clearly beyond my limitations. Regardless, I surely enjoyed watching you work your magic! Wishing you and your team continued success.
Im a pro chef with culinary background and I just put this on to see how he does it compaired to my self. This is the way your thought to do it and dont forget the the tomato puré, thats umami. Its a reason why top kitchens take their biggest pots and pans when there making demi glace, it takes time but its worth it 100%.❤
An excellent video, Chef! As always your passion and excitement of sharing these recipes and techniques comes through, you can tell this is a product of joy.
Finally! I've found a video who teach me how to push a cube out of an holder ;-) Good recipe for the demi glace. This Christmas I'll make a demi glace!
Another GREAT video. Thank you so much. I am so lucky, we have a good farmers market and I can get the bones right from the person who raised the beef.🥩
I haven't seen all cooking shows, but I've seen plenty. This is the first time since Julia Child that I watch someone not afraid of filming and presenting a multi-day recipe. I enjoy the quick 20 minute recipes, but this is so much more interesting. And yes, on another tab I am ordering bones with marrow and all. Demi Glace for the coming holidays!
I save the fat 21:00 for when I'm sauteing vegetables. With the butter I add a bit of that fat to get the flavors going. It is also very freeze-friendly.
OMG, this was an amazing episode. Great results take time! I can't wait to try this. You're an excellent instructor, I've learned so much since becoming a subscriber, I live for your new episodes. Many cheers to you Chef JP!!! Thank you for what you do for us. 😃😃😃😃😃
I really really enjoy coming back to these videos over and over, and the pleasure of learning and making delicious food. Thank you for making me smile all along the way!
Too rare a thing to find someone who makes learning really fun, but Chef JP does exactly that with each new video. Thank you Chef! You’re the best! 👨🏻🍳👏🏼💕🇫🇷🇮🇹
He is terrific. I often fall into the "gotta be perfect" or I ain't even going to try. Chef Jean's approach of "if you dont have it, don't use it" really opened up more than cooking for me.
I'd love to see more basic theory and technique videos. Just learning how to cut "too sweet" or "too hot" has done a lot for my cooking.
I'm amazed at what simple things I can put together faster than Dominos now.
I agree with the title. This is my favorite steak accoutrement
Then, do au jous. The police aren't going to arrest you. I promise.
He's the best all around chef for teaching, humour and entertainment
This is why Britain built an empire...The French were too busy making demi-glace.
I made this with bison and mule deer bones last week. Absolutely fantastic! Thanks Chef!
This is like going to school for free. you are teaching us everything we need to know about cooking. thank you for being such a giving person. You are a one in a million.
💌
For real. I am going through a little cooking rennasaince and Chef JP is really making it easier.
This is my go-to channel for cooking, the only cooking channel I need.
I know you say "I hope you like it!" with every recipe but something about how you said "I hope they like it" so casually to Jack at the end seemed so genuine. Chef couldn't have known we'd ever hear that, so it actually means more. I love your work, chef, and yes, we love your recipes! Even if they make me very very hungry all day before dinner.
“we aren’t baking.. we r cooking 🤩.. You are so fun chef!
Thank you Bruno! 🙏
We not sending a man to the moon 😂😂😂😂
Chef, you truly are a gem. I am SO THANKFUL my son came home from school 2+ years ago saying......"this guy says Onyo!" It's been one of the best discoveries in my life at 50 years of age. It would have been an absolute honor to learn from you in your school. Take care!!!!
I first heard "On yon" w Justin Wilson many yrs. ago. He was one of the first cooking shows, loved his story telling!
@stj971 me too! I am from East Texas and Loved watching Justin Wilson every day of the week on KLTV Channel 7. Miss him so much. Grateful to have Chef J-P!
I think this is the only Chef Jean-Pierre video I've seen without any BUTTER!!
But it's there!!! Lol always a big bowl of butter on the counter!!! 😂❤😂
That is the key to delicious!
The butter will get added to the sauces you make with the demi glace. There'll be butter, just not yet.
😆😆😆💜💜💜
😮😅😂🎉❤
I learned more about Rosemary, Sage, and Thyme on this episode than on any other show I watched about spices and seasonings. You're a master at your craft, Mr. pierre. Thank you for making me a better cook for my family.
I’ve watched around 12 videos on how to make Demi Glacé and this is by far the best out there. The results were awesome! Chef Pierre’s are usually quite long, but completely worth the time investment. This is a chef that knows what he’s talking about.
Awesome! Thank you!😊
He’s just such a lovely guy, a very pure and passionate soul.
@@ChefJeanPierreSince you live in south Florida you can buy neck bones in Hispanic Supermarkets for around $2-$3 per pound. They also have oxtail. We Cubans love “Rabo Encendido” Oxtail in spicy sauce
And another hyperforeignism, just going to leave this here: en.wikipedia.org/wiki/Hyperforeignism
@@marianneketjeand?
The best, most entertaining chef on the internet. Thanks for your great teaching each week. And don't worry about long videos - we love them.
Agreed! The long videos are such fun!
Having a hard time right now. Seeing the chef always cheers me up and makes me smile. Stay as you are, Jean-Pierre, you're a freaking legend :)
🙏🙏🙏
Hi I hope your hard time is not long lasting , I hope your body and or your mind get better xxxxx
❤❤❤
Godspeed 🙏
I hope you are better now 🤗❤️
Hi Chef. About the ice trays needing to stay out 20 minutes and then having to freeze the cubes before storing them in a plastic bag. If you take each tray directly from the freezer leaving the lid on and run cold water on the bottom of the tray for just a few seconds (to have the least melting possible), you can pop them right out. If you pop them out directly into a plastic bag and immediately put them in the freezer there will be only minimal sticking of just a few cubes and those can be easily separated. I learned this while making your garlic puree and stocks. Thank you for your quality cooking lessons.
Why not pop them out onto a cookie sheet, freeze again for a bit, then the stay separate when you bag em
i am graduated from Hotel School in Bandung - Indonesia... these are exactly the original recipe and classical cooking ..... keep the original Chef..... well done !!!!
Chef JP's videos are one of the few channels where I automatically click the "Like" button before I've even watched it because I already know it's going to be amazing. Keep 'em coming, Chef! (And special thanks to Jack for all his awesome behind-the-scenes work - it doesn't go unnoticed OR unappreciated!)
🙏🙏🙏❤️
Me too! Lol😅 Always!
Hear, hear! He's brilliant.
I click the like button first thing, too. What would there ever be in JP video not to like?
i agree
Chef i want to sincerely thank you, I studied cooking in school and my first 3 jobs out of school were as a chef, but that was many years ago as my path put me in a different career altogether, its been 35 years since than. You have reignited that passion in me and I love it, i am getting so much joy out being back in the kitchen you remind me so much of the man (mentor) who tot me for 4 years. He was a fantastic roll model for a young n up coming chef. Please keep doing what you do so incredibly well. Thank you
🙏👍😊
Outstanding video! Tip: Freeze your Demi Glacé, take it out of the container and then vacuum seal it. It will last 17 years! No freezer burn.
Yes, I do that with soup I freeze too!
17 years huh... smells fishy, ill get back to you
@@rasmussolstrand5606 No fish in this demi glace. . . lol
My daughter calls Jean Pierre, the Happiest Chef. The whole family enjoy watching just for the energy, but the great recipes are a bonus. I kinda wish he hadn't mentioned wild fork foods though, they're going to blow up now. It is a great company. I buy nearly all of my meat from them.
This should be subtitled "I can't believe there's no butter."
I can't wait to make this!
You won't regret it. Just remember during the reduction, go as slow as you possibly can. If steam is coming off the stock, it's reducing. This is a recipe that requires the utmost patience, but the result is unlike anything you will have ever tasted. Literally, one teaspoon over a steak is all you will need to take you to heaven, but you will undoubtedly douse it in the demi glace because of the flavoursome perfection.
For real it was sitting there the entire time just screaming “use me!”
That butter is just sitting there daring him to get dropped in the pot.
I would love to see you make demi the not so easy classical way. I do love that you make everything so accessible to regular cooks. Keep up the good work.
First time I've watched Chef Jean-Pierre, what a wonderful character you are! I'd love to spend an afternoon in the kitchen with you!
Perfect timing! I've been watching some Demi Glace recipes. Thank you for everything. I'm making my own butter, clarifying butter, sautéing onions, dehydrating mushrooms, not adding water to my recipes and using my microplane correctly!
😅🤣😄👀
Costco has amazing dried mixed mushrooms which are sourced from Europe by a French company.
I'd buy this demi-glace frozen but I am not sure I would want to make it.
I don’t have a 22 qt stock pot. Or room for one. I have an 8 qt- I use that.
We love you, your personality, your stories! Keep being who you are! Thank you for teaching us!
🙏🙏🙏❤️
Amazing how easily you were able to convey the process to us on how to make demi glace. It actually doesn't look all too difficult to make, just takes a bit of time.
I have cooked on and off for quite a long time, but usually only when I need to. However, with the spot-on instructional techniques provided by Chef Jeanne-Pierre, I have stepped up my game considerably and really enjoying it! I have learned to cook so many great recipes. When I am looking for a special recipe to prepare, I always check to see if Chef Jean-Pierre has done a video on it as he has so much experience and his recipes are fantastic. Keep up the awesome work Chef Jean-Pierre and team ... I will be watching!
We need another FAQ video with Chef sitting on his couch (or wherever), answering questions. Maybe even a "story time" series with Chef!
That was a wholesome episode.
That’d be great
Can you make a video on hie you make your tomato paste?
Thanks! I made this Demi Clace, maybe I cooked it down too much, I started with about the same amount of bones so I had a very large stock pot, then down to a 2 gallon pot, straining through a cheese cloth. I it took 4 days and I have 5 quarts that separated evethough I filtered. The top is brown jelly see through, the bottom is a light brown - both taste great! I am currently placing them in silicon ice trays.
Thank you 🙏 your Demi sounds perfect! 😊
I used up my last DEMI GLACE cubes from double bone last week, after 2 years and was already thinking when I'll take on this hard work again and now comes this video. Just one more tip: Since the 14 hour reduction is very hard to do with an electric stove at the right heat (usually the lowest setting is already too much) I got myself a simmer pot with wet heat (e.g. Buffalo Soup Kettle). Since burning is no longer possible because of the inner pot in the water and you can sleep well.
As always, I learned a few things from you that make cooking easier for me. For this my greatest Thanks 👍
I think a slow cooker would be perfect for the 14 hour simmering.
I put the cooker on high and then put a kitchen towel and on top of that I put a few sheets of newspaper.
This keeps the heat in enough to simmer for a really long period. You can check how it is going and adjust the covering according to your cooker. Much safer than risking scorching on an electric stove.
I use that method for making a good thick soup.
I am definitely going to make this within the next few days. I look forward to Chef giving us advice on ways to use the demi glace.
You can also buy an inexpensive induction burner which will work at very low temps. You just need to use a pot that’s magnetic on the bottom.
This brings back memories
Chef J-P back to his very best with this vid. This was a masterclass. Thank you Chef.
What a great video. Thank you Chef JP. Now you need to show us how to properly use the demi-glace in all kinds of different sauces going forward. Fantastic work, you make me wanna do better in the kitchen every time I watch your channel.
@7:36 glad you mentioned the hot water. This is a really important safety tip. The American "Pyrex" pans you get nowadays are made out of soda lime glass which is not nearly as resistant to thermal shock as the traditional borosilicate glass. Oh, and it's cheaper. Because profit. MURICA!
By contrast, AFAIK, the European Pyrex is still made out of proper borosilicate glass.
Thank you 🙏
15:44 - As long as you have well overcooked the bones, they go beyond splintery & become very soft and can be fed to the dogs - I fed my dogs stock bones for 15 years with zero issues, they LOVED them!!!
is there anything left in bones after so much cooking? just wondering
My dogs are raised on raw and cooked bones from Puppies - never had any issues.
I believe that the “cooked bones” issue is from only giving bones to dogs after they’ve grown.
@krackerbear9315 nah, you've probably just been very lucky. My cousin gave his dogs table scrapes (cooked bones) from the time they were puppies. One day his dog stopped eating and started acting weird. He progressively got worse. Took him to the vet, a splintered bone perforated his intestines and the dog was going septic. Took thousands of dollars to save the dog via surgery. Do what you want, just know, you've been lucky.
@@blakewilliams5344 my family has been feeding dogs cooked bones for at least three generations, dozens of different animals and breeds. None have died because of it and most live over a decade. They're farm animals, they eat anything and everything resembling food if they want. Except fish bones and small chicken bones like the ribs.
Once made a big preparation for Demi glace for X-mas and put it out for the night near the entrance, next morning the pan was empty Sir, as you said if it’s good they come for it.
Thank you, Jack, for always capturing what Chef forgets to tell us.
I'll probably never make this but I still had to watch the whole video because Chef is so loveable
".......The texture is a conductor of flavor"........DUDE! You just rocked my world never seen you before never heard of you before the first 25 seconds of this video and you changed my life And I don't even know what Demi Glass is
This video is better than his other video that is aimed at making beef stock. There are some key instructions here that I haven't seen elsewhere when it comes to roasting the bones and shanks to prevent burning. I think that if this isn't explained clearly, it could cost you your whole batch of stock.
Hello Chef Jean Pierre, thank you for showing us this recipe again. I simply love the texture and the process it takes to make this. It is a lot of fun to make with all the steps it takes, but so much fun to do. Thank you for the hard work and your great humor. Best Regards to you and Jack
Chef J'ai travaillé de nombreuses années dans des restaurants trois et quatre étoiles avec des chefs assez tyranniques et sans joie à New York. Merci d'avoir rendu la joie dans ma cuisine.
JP has the best combination of skill and accessibility. I love his joy in cooking. Great channel.
I use a squeeze bottle to fill my cube trays. The control you have in filling the compartments is awesome. Practically eliminates the mess made.
You just brightened a dark, rainy Swedish monday morning with this amazing, funny, educating and inspiring video. Thank You Chef!
He’s awesome, so knowledgeable and practical. A real chef - that translates his skills to the home. I respect that he knows how hard it can be to get bones - so many channels say the same “go to you butcher”… yeah right! And that he knows how much he spent ($45) means this is not a “show” for him … this is his how he lives and cooks. Not to mention thinking about the effort to clean the pot!
When Chef is so fun, engaging, and encouraging on a homey level, it's easy to forget what a technically skilled expert he is. That demi is no joke! He's the best!
This man just puts a smile on my face, lets go chef!
There are tons of recipe peddlers.
JP teaches perpetration, technique, and style.
Priceless!
Hello chef Jean, im a chef my self and i always like to watch cooking videos and new methods just so i dont get rusty. Your "Demi Glase" video was the first one i ever watched and i loved it so much you earned your self a new subscriber. Keep up the good work!
🙏🙏🙏
It's fantastic. I remember my father making Demi-Glace for our restaurant once a month in a huge tipping bucket, that was 35 years ago. Thank you Jean-Pierre and team for the videos. Greetings from Switzerland.
Thanks a million for posting a video on this. Having something like this in your freezer to add to sauces takes your cooking game to the next level. I also make a chicken version to make pan sauces for chicken breasts and pork chops. I usually make my demi glaces twice a year I use it so much. I'm lucky that I have an international market fairly close to me that sells me bones at a reasonable price. If for whatever reason you have difficulty finding meat with a lot of collagen, like neck and shank to give you that gelatinous texture and smooth mouth feel. You can "cheat" by adding a few pounds of chicken wings or a couple of pigs feet. It doesn't really change the taste and it adds that smooth mouth feel that demi glace is famous for. I think chef John has a video on cheater demi glace that isn't bad.
Thanks for the advice. I intend to make the version Chef showed us, so while I am at it, I will do your version too.
Watching Chef JP is happiness therapy, regardless if cooking or not... 😊
So I was watching a movie and this movie was playing this heavy rock song that I found catchy and I wanted to listen to the whole version and after listening to it I looked on the side suggestions to see if there would be more songs from the same artist and I saw this Demi Glace video, so you understand how little I know about cooking or baking I thought it was about a chocolate glace recipe!! Well it wasn''t as I figured out later after clicking on it and oh I am glad I did! I may never have the time or the reason to make this recipe but I will save it just in case and because I appreciate the effort it takes to make it and Chef Jean-Pierre was absolutely amazing, entertaining and what a great teacher. I will check some other of his videos and maybe be brave enough one day to try, so glad I click on the video😁
We are as well!! Welcome to our fun and delicious channel!!! 🙏❤️
It‘s pure joy to watch Jean-Pierre’s videos. I probably will never make a sauce like this, but watching this and imaging the smell of all these flavours, it’s just great.
Many thanks Chef J-P for showing the fascinating procedure for making demi-glace. Ordinarily, I am not a 'sauce' person. However, from the variety of your -instructive- videos (which already have taught me very much) I've come to appreciate the purpose and value of the sauce. The demi-glace, then, itself a component to a sauce being created perfectly describes the quality of depth that it will lend to the final sauce. Most useful, then is not only your demonstration of specific recipes but, critically those aspects to a dish that constitute real cooking,- the sort that separates fair food from uniquely special creations -even those which begin as classics. // The best of health, always & with fully happy days. //
Thanks lot chef.
You're amazingly great❤Sharing your knowledge to the world means so much.🇨🇦🇸🇽
🙏❤️
Everything you make looks delicious and not too complicated! You’re my favorite chef!😀
You know someone with a restaurant? You'll need their kitchen.
I like your tip about not stirring the burnt bits. Thank you, Chef.
That was amazing! Patience is a virtue and it is definitely a recipe for virtuous people. I will look forward to seeing how you use this beautiful sauce.
As always, Chef JP, a real lesson, real fun and real food!! Thank you!!
Chef, you must be so tired of reading these comments of praise, but I can't help but echo them because I really treasure these moments of teaching, stories and beautiful recipes and methods you share. And Jeff, your videography and interjecting comments are GOLD! Thank you, thank you, thank you so much! ❤❤❤
Late to the party but I started making demi gloss sauce using this recipe yesterday. I have @ 2 more days to go. I used chicken feet and legs, turkey wings, neck bones, short ribs, a ham bone, beef shanks, leeks, carrots, celery & onions (all roasted with tomato paste). I added the bay leaves, peppercorns & thyme to the pot of roasted meat & veggies. The resulting stock was strained this morning and is currently reducing. I have another strain to do tonight then I'll cool to remove the fat off the top. Wish me luck with the finished product.
I love the longer videos. This is great and always wanted a easier way to make it. I know 14 hours doesn't sound easy, but after working in a kitchen, this is easier and a one man job.
Thank you for this. Looking forward to videos with demi glace! One of my favorites.
It is so satisfying to take all the time needed to make a beautiful product like a demi glace. Your dish is gonna get so much value and flavor than just throwing a cube stock into your sauce.
Thank you Chef JP for teaching us your amazing cooking. You make your hard work easy, simple and enjoyable. Once again, thank you for teaching us how to cook like a chef.
So nice of you 🙏❤️
There's so much passion when he says "It smells AMAZING!"
I was so impressed with the amount of effort put in one video. It was entertained the whole time, I have learned a lot and will be trying the recipe soon!
The last clip, where the chef forgot a point and wanted to write it in the blog, I was touched. He cares so much about how the cooking results of his subscribers turn out.
Hats down❤
You're gonna love this channel, every video is a gem!
Always enjoy watching Chef Jean-Pierre. He's an inspiration.
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My mom was a chef. She always made this. You bring good memories❤️🍷
Hi Cat, Did mum ever dust the cubes w/ cornstarch B/4 bagging?
@@R.Akerman-oz1tfthat seems like a good idea, a bit of a extra thickener.
Nice touch from U; I meant to "prevent from sticking together". I'm learning.@@lisabishop6266
No cornstarch.
Duly noted.@@catherinesofikitis179
I just love Chef Jeanne-Pierre! I get to laugh while learning! So much fun! Thank you Jeanne-Pierre for being you! ❤
Mother sauces are fascinating in their simplicity.
Thank you chef. This is a beautiful and effortful seminar! Many many secrets revealed here. I've learned so much! You are so much fun and cook-wise! Amazing!
This was absolutely amazing. I don't think there's a way to measure how many people you have helped become better cooks, and practically for free (myself included). Chef JP, you're a good man.
Amen!
I could listen to you teach all day! Your positive energy comes through the computer screen!!! xoxo
🙏🙏🙏❤️
Once you start watching Chef Jean-Pierre, you can't stop. Great video!
Thanks!
Thank you 🙏
This has always seemed a bit daunting to me. And, as you clearly mentioned, quite a long process. However, seeing the preparation and build-up of flavors expertly explained along with your enthusiasm does make me want to give this a try. I'll have a chat with my butcher to see if he can help me out. Thank you once again Chef!
I love this stuff. It's 5he best thing I ever learned in culinary school. 😋
I am a graduate of Le Cordon Bleu. When I was going through a divorce, I had a freezer full of Demi Glacé. I asked the Court for Nothing Except my containers of Demi Glacé! My attorney thought I was crazy - asked for no furniture, money, only my beautiful Demi Glacé! I never regretted that request! A Culinarian understands the importance of Demi Glacé!! True story🙂
👍👍👍😊
What Cordon Bleu did you go to the Mickey Mouse ones in the United States or the real one in Europe
Or the one in Ottawa Canada
I wonder if that gives us a clue about why you had a divorce
@@zaviusfireravew0t
Thank you for showing us how to make this. It’s nice that you show us quick recipes AND gorgeous sauces like dem glacé that require time and love. 💕
Chef, you are absolutely my hero. I always love your videos. I have learned so much from you. At my age, I have also learned a few things on my own, such as “a man’s got to know his limitations”. This recipe is clearly beyond my limitations. Regardless, I surely enjoyed watching you work your magic! Wishing you and your team continued success.
Im a pro chef with culinary background and I just put this on to see how he does it compaired to my self. This is the way your thought to do it and dont forget the the tomato puré, thats umami. Its a reason why top kitchens take their biggest pots and pans when there making demi glace, it takes time but its worth it 100%.❤
An excellent video, Chef! As always your passion and excitement of sharing these recipes and techniques comes through, you can tell this is a product of joy.
This tastes amazing without reducing it .
The textures and flavors in this sauce are so complex and well thought out. It's clear you have a lot of knowledge and skill when it comes to food 👌🔥🙏
Thank you so much! I just checked your channel! Nice job! Keep it up, it is well worth it! 😊
@@ChefJeanPierre How long can I store this in the freezer?
@@xIsouLcruSHca 17 years, plus/minus a few more
Finally! I've found a video who teach me how to push a cube out of an holder ;-) Good recipe for the demi glace. This Christmas I'll make a demi glace!
Another GREAT video. Thank you so much. I am so lucky, we have a good farmers market and I can get the bones right from the person who raised the beef.🥩
JP I have a slow cooker and I leave it on low overnight. It works perfect.😊❤️🇨🇦
I'm going to cook it at medium and medium lol. Between low and high! I love watching you cooking. Remember water is the enemy!
I haven't seen all cooking shows, but I've seen plenty. This is the first time since Julia Child that I watch someone not afraid of filming and presenting a multi-day recipe. I enjoy the quick 20 minute recipes, but this is so much more interesting. And yes, on another tab I am ordering bones with marrow and all. Demi Glace for the coming holidays!
Chef Jean Pierre is my favorite person in the world right now.
I save the fat 21:00 for when I'm sauteing vegetables. With the butter I add a bit of that fat to get the flavors going. It is also very freeze-friendly.
Good idea!
That’s what I was thinking too😋
As a learning chef who no longer has a chef to learn from in person in the kitchen, Chef JP has become my go to. Thank you, Chef.
Great teaching segment. Could you do a series on using Demi glacé like the one you did for compound butters?
Watching you is so much fun. Even with my years of cooking I've learned some new "tricks of the trade."
OMG, this was an amazing episode. Great results take time! I can't wait to try this. You're an excellent instructor, I've learned so much since becoming a subscriber, I live for your new episodes. Many cheers to you Chef JP!!! Thank you for what you do for us. 😃😃😃😃😃
hi from argentina you give me joy while im watching your videos and i learn a lot
Watching Chef doing what he's great at is deeply theriapudic 😂 👍
The use of spices is the soul
Chef is out here giving us a free masterclass.
From the best in all.
I really really enjoy coming back to these videos over and over, and the pleasure of learning and making delicious food. Thank you for making me smile all along the way!
You are a wonderful person to be in the kitchen with us when we cook for those we love. Thanks Chef!