Demi Glace The King of All Sauces | Chef Jean-Pierre
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- Опубликовано: 27 сен 2023
- Hello There Friends! Today I make Demi Glace, this sauce is quite a process to make. Although it yields the best results that you could ever hope for in a sauce! So much flavour all packed into a delicious sauce. Come and learn how to make the King of All Sauces in this easy to follow video! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/sa...
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VIDEOS LINKS:
Beef Stock: • Classic and Essential ...
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PRODUCTS USED BY CHEF:
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Silicone Brush: chefjp-com.3dcartstores.com/S...
❤️ Stainless Steel Colander: chefjp-com.3dcartstores.com/S...
❤️ Stainless Steel Stainer: chefjp-com.3dcartstores.com/s...
❤️ Ice Cube Tray: chefjp-com.3dcartstores.com/I...
❤️ Demeyere Reduction Pan: chefjp-com.3dcartstores.com/S...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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Хобби
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.
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 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
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!
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.
💌
“we aren’t baking.. we r cooking 🤩.. You are so fun chef!
Thank you Bruno! 🙏
We not sending a man to the moon 😂😂😂😂
I wish he was my Grandpa, he seems like such a wholesome guy.
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?
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’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
I made this with bison and mule deer bones last week. Absolutely fantastic! Thanks Chef!
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
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.
Once you start watching Chef Jean-Pierre, you can't stop. Great video!
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 🙏
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!
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 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!)
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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, 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! ❤❤❤
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.
Chef is out here giving us a free masterclass.
From the best in all.
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!
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.
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.
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!
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 agree. I have this strange feeling that JP knows the best way to do things. @@lisabishop6266
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.
".......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
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!
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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.
Watching Chef doing what he's great at is deeply theriapudic 😂 👍
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!!! 🙏❤️
Just love your videos Sir. As an amateur home cook making a chicken stock for long term use. To pressure cook batches of 2Kg Leg/thigh pieces, I now have a working stock that I have kept in my fridge for over 3 years. The stock is a set jelly at room temp and lasts in the fridge for over a month when under clarified chicken fat. It has become such a useful cooking method and such an amazing ingredient. If I want some stock for something, I take it out and dilute it to the amount for my recipe, dilute with water, boil and repeat. As long as the the storage saucepans are perfectly cleaned and cling filmed and air tight, with clarified chicken fat as a seal, it works perfectly in my fridge at 4 degrees C, just above freezing.
I'm guessing chicken stock works differently from beef?
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
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.🥩
We love you, your personality, your stories! Keep being who you are! Thank you for teaching us!
🙏🙏🙏❤️
Demi glacé this week, chef , glacé de viande next week,and yes that smell is truly amazing, but the smell that tells me I’m in good restaurant kitchen is wine deglazing pans, because the first time I walked into the kitchen of this German chef and that was the smell that hit me, I was 18 and I knew then that I wanted to be a chef , I’m 68 now and I truly enjoy watching your videos , you make things I learned,well some things are a little different, we’re classically trained chefs.
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!
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.
Awesome, I love watching you work !
Mother sauces are fascinating in their simplicity.
You are a wonderful person to be in the kitchen with us when we cook for those we love. Thanks Chef!
How on GOD’s GREEN EARTH did I miss THIS awesome maniac on FoodTube all this time??! 👀😮💨🤦♂️
I’m an old salty culinary-skewel graduate from the late ‘80s, and I’m LLLUVIN this guy. His passion is a contagion. 🤌👌🤟😅
Right off the bat w the “God Bless America,” he’s a win.
I made this years ago, and it was fucken incredible. It was soooooo sticky, unctuous, beefy heaven. And i did the same with veggie stock, and my God, it was the most phenomenal thing i have ever, EVER tasted. 😍😭😍😭😍
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!
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.
Chef J-P back to his very best with this vid. This was a masterclass. Thank you Chef.
You just brightened a dark, rainy Swedish monday morning with this amazing, funny, educating and inspiring video. Thank You Chef!
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
JP I have a slow cooker and I leave it on low overnight. It works perfect.😊❤️🇨🇦
I love the passion, the simplification and the fun this guy has. I think I discovered this channel a year ago and slowly it is replacing my other cooking channels.
Chef is demystifying the classics & their ingredients. Thank You!
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.
JP has the best combination of skill and accessibility. I love his joy in cooking. Great channel.
I love the long videos for more complicated recipes! Thanks, chef!
Chef, you're a real treasure trove for all things cooking. Thank you!
I love listening to you teach us your recipes. Always happy, always positive and always full of humor. Thank you for your knowledge. I am excited to try your recipes.
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.
A man of my own heart. I don't peel my carrots either. That is fiber that GOD adds to the vegetables. I love this man's cooking.
Always a great day when *THE* Chef drops a video!
Chef JP, you are a treasure. Thanks for all the work you put into your videos. Love'em all.
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.
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. 😃😃😃😃😃
Chef and Entertainer, love his french english 🙂
Thank you Chef!
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, 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.
Love your work mate, good stuff!
Once again, thank you Chef John-Pierre for a great video! I love the technical tips on why and why not
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.
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.
It's incredible how much time and work goes into making a sauce. Chef JP, you are truly a gem.
There are tons of recipe peddlers.
JP teaches perpetration, technique, and style.
Priceless!
Thank you, Jack, for always capturing what Chef forgets to tell us.
I love you Chef!
I have been wanting to do this for so long, but needed a good guide. Thank you! Will try this next weekend!!
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!
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.
Great teaching segment. Could you do a series on using Demi glacé like the one you did for compound butters?
Funny how chef JP always has a bowl of butter on the counter even if it’s not needed. Guess looking at a bowl of butter is therapeutic for chef. 😂
Been waiting for this one. TY!
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 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!
❤Thank you Chef Pierre!!!
Thank you so much!
You and French Cooking Academy both uploaded a video about Demi Glace within 2 hours. what a coincidence
Who cares? Isn’t it just beautiful to have the chance to see how it’s done? Watch it twice if you like or don’t at all. But what’s your point?
Stephane at French Cooking Academy puts out great content. Very laid back approach to food like Chef JP.
@@TS-in1nrI care. It’s just a cool coincidence, the dude was simply pointing it out and meant nothing bad by it. Also, “what’s your point?” is weird to say considering he literally made his point in his comment. Your response, on the other hand, was entirely pointless.
Cool bro. What's your point?
and I swear that yesterday I was thinking if chef JP made a video about demi glace before and now the video pops up 🙂 coincidence
Thank you chef!
I personally find the leaves of celery is hard to distinguish from parsley. Some may find them different, but for a lot that I do, that is why I would use some of the celery leaf, as a parsley replacement. I find this especially true for long cooking stewing work like this. When completely fresh, such as lebanese salads like fattoush, it may not work, but even for pickling celery leaf works likee parsley for me.
👍😊
I love celery leaves. I use them a lot 🤷🏻♀️
I do too
Wow! Loved the Demi Glace video. You are the best!
Thoroughly enjoyed that
Stupid me was thinking it was called Demi Glaze all my life,
I had no idea how to make a Demi Glace properly. I have always made great sauces and gravy but this is on a whole new level. You are a very generous person sharing this kind of secret. I will start making this in October and have it ready for the holidays. Can this be used as a base for bordelaise?
Yes, it is used for bordelaise.
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.
EXCELLENT TEACHING JP!
Hi Chef! The old french pyrex is made of aluminosilicate glass. It has low coefficient of expansion and it hardly breaks via heat shock. But the American pyrex after they bought the trademark is made of sodalime but tempered glass. They are so strong that they do not break but still they have high coefficient of thermal expansion. Unfortunately if there is a tiny fault they explode like a bomb. French cuisine needs French glasswares.
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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😋
Great video !!!! Thank you cheff
Just starting the video now but this seems EXTREMELY exciting to learn about! Thanks in advance, chef! 🧑🍳
I will consume it before 17 years, no need to date them😂