(Almost) instant demi-glace | store-bought stock and gelatin

Тәжірибелік нұсқаулар және стиль

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to misen.com/raguseacarbonsteel to get 20% your first order.
**RECIPE**
These are the basic proportions - multiply as needed. I start with six quarts of broth in the video and get 26 ice cubes of demi-glace, each enough to enrich a single portion of pan sauce.
1 qt (32 oz, 946mL) low-sodium broth or stock (I've had best results with prepackaged chicken broths, but demi-glace is traditional made with veal stock)
1 1/4 oz (7g) packet unflavored, unsweetened gelatin
1 teaspoon (5mL) tomato paste
1 teaspoon (5mL) soy sauce, ideally low-sodium
1/2 teaspoon onion powder (very optional - most prepackaged broth has onion in it already)
Put the tomato paste in a large pot, then turn the heat on medium. Spread the paste around the bottom of the pot and stir until it just barely starts to brown. Deglaze with the broth. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume. Freeze in ice cub trays.
**LINKS**
Chef John's "Cheater" Chicken Demi-Glace: • "Cheater" Chicken Demi...
My take on his recipe: • Homemade Demi-Glace
My video that covers how to trim and portion hanger steak: • Steak 201: Butcher's cuts

Пікірлер: 2 700

  • @aragusea
    @aragusea3 жыл бұрын

    Q: Why not just combine a stock cube with the gelatin and tomato paste and a little water and call it a day? A: Way too salty. A bouillon cube is concentrated animal protein - everything that dangerous bacteria could want. Knorr et al make those products shelf-stable by filling them with more salt than any bacteria could handle. I think even the low-sodium kinds would be too salty for your sauce - this recipe is far more concentrated than all the soups and stews and such for which stock cubes normally work great. Plus, those things taste like stock cubes. Your demi-glace would taste like those seasoning packets from instant ramen, or something. That's similar to the taste I got when I tried this with beef broth, or with lower-quality chicken broth (which I suspect is often made from a concentrate not unlike the stock cube). Only when I did this with a really high-quality chicken stock did I get a taste like real meat. But, do what you can with what you have. Q: What other kinds of gelatin are there if I don't eat pig? A: I should have mentioned fish gelatin, which is widely available. A lot of Kosher gelatin is made from fish parts. I've seen some halal gelatins that say they're made of cow, probably hides. Q: Is there a vegan option? A: You can certainly make a delicious, concentrated stock by boiling dried mushrooms for awhile, straining and then reducing. The trick is replicated the sticky texture of the gelatin. I've done some experiments with xanthan gum and agar agar, and they all had the consistency of fresh snot when reduced to a glaze. There are certainly recipes for vegan demi-glace out there - the ones I've seen don't look promising to me. I do wonder if there's a way to combine pectin, agar, etc, and get the right texture through a composite effect. Will be working on it.

  • @lovelillyballetandwrapsand1631

    @lovelillyballetandwrapsand1631

    3 жыл бұрын

    doof (food) food food doof doof food = doof doof= food so doof is ymmuy = yummy and yummy = ymmuy. DOOF is YMMUY. What about is? Si is is and is is Si. DOOF SI YMMUM.

  • @rharrington8669

    @rharrington8669

    3 жыл бұрын

    If you're by the sea, you could forage for Carrageen (a seaweed with a gelatinous outer layer). Heating it in water releases the Carrageenan. Don't know whether you have that in your bit of the US though (plentiful in the UK).

  • @Trainer_Ruffles

    @Trainer_Ruffles

    3 жыл бұрын

    How long is too long before the Demi gloss goes bad in the freezer

  • @thesearchlightsCW

    @thesearchlightsCW

    3 жыл бұрын

    I wanted to suggest maybe instead of trying to visualize the volume of sauce you are boiling down to, you can pour 1 quart of stock in at the beginning and note the depth on a kabob skewer or toothpick. It would be a bit easier to see and there is less guess work.

  • @uddinmashrafe

    @uddinmashrafe

    3 жыл бұрын

    I love how you’re bringing back the Q&A.

  • @TheBiomedZed
    @TheBiomedZed3 жыл бұрын

    "Long live the empire." - Adam Reversea

  • @KR-xh4wn

    @KR-xh4wn

    3 жыл бұрын

    Best ending ever.

  • @theblackpeark

    @theblackpeark

    3 жыл бұрын

    its funny every time

  • @ciri151

    @ciri151

    3 жыл бұрын

    Empire loves their damn lists

  • @EmperorHirohito-kv2uc

    @EmperorHirohito-kv2uc

    3 жыл бұрын

    Its probably because in his alternate universe the US never achieved independence and now Britain is the dominant power in the world

  • @JeffMagill

    @JeffMagill

    3 жыл бұрын

    I sincerely hope this isn’t the last we see of Reversea.

  • @sparecactus
    @sparecactus3 жыл бұрын

    "Boil until 1/6th of the liquid remains." -Adam Reducea

  • @MradventurEPL

    @MradventurEPL

    3 жыл бұрын

    "Gone, reduced to 1/6th of the liquid" -Thanos

  • @gumpygumpy

    @gumpygumpy

    3 жыл бұрын

    This is my favorite comment

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @Killz4Dayz

    @Killz4Dayz

    3 жыл бұрын

    @@tamolculutarifler2415 no

  • @bbqboi182

    @bbqboi182

    3 жыл бұрын

    Oh you - some meme from the internet

  • @JAFrk
    @JAFrk3 жыл бұрын

    Just as a heads up to the people who are planning to make this, be sure to look at the salt content of your low sodium chicken broth. The brand Adam uses is 20mg/serving or 80mg/carton. I used 2 cartons that was 35/serving 140/carton + 1 carton of bone broth 95/serving 180/carton and reduced it down to 1/8th and it was pretty darn salty (so I will dilute it a bit when I use it. I'm only giving people a heads up because Swanson Brand Low sodium chicken broth is 140mg/serving 560mg/carton which will be 7x more salt than Adam's recipe.

  • @KGBrod

    @KGBrod

    3 жыл бұрын

    Thank you for this. Went to my grocery store and they only had unsalted chicken broth so I bought a few. Just checked the packaging and it’s 120mg/serving. Down a few bucks but saved me a day of work

  • @Wizkid490

    @Wizkid490

    3 жыл бұрын

    Starting this recipe myself. Got some organic broth with 140mg sodium per cup. They dont taste salty at all, but I'm going to only reduce the sauce to about 1/4 and see how it goes.

  • @tobiassiagian2562

    @tobiassiagian2562

    3 жыл бұрын

    @@Wizkid490 how did it go

  • @Wizkid490

    @Wizkid490

    3 жыл бұрын

    @@tobiassiagian2562 Ended up reducing it to about 1/6. Tastes seasoned but not really salty to me, but I do tend to like things well seasoned, so YMMV. Can't say it tastes super meaty, though. I suspect that Simple Truth Organic broth isn't very flavorful to begin with.

  • @tobiassiagian2562

    @tobiassiagian2562

    3 жыл бұрын

    @@Wizkid490 i think thats because simple truth broth has more flavouring in them which makes them less meaty but more seasoned. Thanks for the info though, highly appreciated

  • @frankielyons95
    @frankielyons953 жыл бұрын

    Lol, Adam coming in with the mirror universe references like it's nobodies business

  • @JohnNathanShopper

    @JohnNathanShopper

    3 жыл бұрын

    Long live the empire

  • @yahyashaikh7151

    @yahyashaikh7151

    3 жыл бұрын

    That's because it is

  • @challengerjj9760

    @challengerjj9760

    3 жыл бұрын

    @@JohnNathanShopper Long live the empire

  • @aboveaveragecat4469

    @aboveaveragecat4469

    3 жыл бұрын

    Long live the empire

  • @Drippy3174

    @Drippy3174

    2 жыл бұрын

    Longest lived empire

  • @ParshIey
    @ParshIey3 жыл бұрын

    The mirror universe lore so far: Adam has a goatee Nobody cares about good looking macarons Baguettes are flat Refined gelatin had always been readily available No one uses kitchen torches to brown the tops of Crème brûlée The vinegar leg is on the left Long live the empire

  • @malcolm5474

    @malcolm5474

    3 жыл бұрын

    Also the traditional creme brulee technique is different, no one uses kitchen torches to make the brown top

  • @helidon41384

    @helidon41384

    3 жыл бұрын

    Also, no torch creme brulee

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    Long Live the Empire! Macaroons or Macarons.

  • @ParshIey

    @ParshIey

    3 жыл бұрын

    @@malcolm5474 I knew I was forgetting something lol thanks

  • @malcolm5474

    @malcolm5474

    3 жыл бұрын

    @@ParshIey no worries lol, I think there was something about baguette as well but I can't remember

  • @micahkessner5592
    @micahkessner55923 жыл бұрын

    Adam in 10 years: "Why bother making instant demi glace? Knorr stockpot will do the work for you"

  • @whlewis9164

    @whlewis9164

    3 жыл бұрын

    got em

  • @samwoodley7625

    @samwoodley7625

    3 жыл бұрын

    Marco Pierre White Wine

  • @Cevap05

    @Cevap05

    3 жыл бұрын

    The end to the empire.

  • @swapnageorge4018

    @swapnageorge4018

    3 жыл бұрын

    Adam Knorrgusea.

  • @arunramachandran5012

    @arunramachandran5012

    3 жыл бұрын

    lmao i literally laughed out

  • @VideogamesPang
    @VideogamesPang3 жыл бұрын

    Other cooking channels: Here's how to take an easy dish and make it extremely difficult by making everything yourself from scratch with the most labour intensive method for the sake of tradition Adam's channel: Here's how to take a difficult dish and make it mad easy so you can eat it more

  • @chaoticsquidintuos1337

    @chaoticsquidintuos1337

    3 жыл бұрын

    That’s why I love his channel

  • @challengerjj9760

    @challengerjj9760

    3 жыл бұрын

    Because he isn't from a cooking background. He is a HOME cook and thats what is so great. Stuff you can actually make on either a budget or somewhat fast

  • @OmegaGamingNetwork

    @OmegaGamingNetwork

    3 жыл бұрын

    Chef John of Food wishes makes thing mad easy as well. I love executing a challenging dish sometimes for the technical know how and sometimes I just want to eat it.

  • @shravan1005

    @shravan1005

    3 жыл бұрын

    Dish : Egg toast Chef : Binging with babish Ok guys so lets start by mowing our land to grow our wheat to make bread with then incubated a a egg to grow a chicken that lays a egg for the eggs thanks for watching

  • @FabbrizioPlays

    @FabbrizioPlays

    3 жыл бұрын

    I think we as foodtube watchers often fancy ourselves to be master cooks in the making, ready to claim the glamor of fine dining for ourselves. But at the end of the day, we're never going to be that. And by skipping to that point, we deny ourselves the skills to just... cook weeknight meals. To eat home cooking that didn't require an entire day of planning. Because failing that, we're just gonna microwave a stouffers. Much better to cultivate skills that contribute to long-term sustainability in our cooking endeavors. Not every meal is going to taste like it was made in a five-star restaurant, but if we focus our energy in the right ways, it might just save us from eating taco bell three meals a day.

  • @zweePOP
    @zweePOP2 жыл бұрын

    I love how restrained Adam is in using the mirror universe gag, it’s used just perfectly

  • @Rainersherwood

    @Rainersherwood

    5 ай бұрын

    hes just plain wrong in his logic of the joke though, making it seem like restaurants (and people with access to whole/half/quarter animals or primal cuts) are stupid for not using his method. Restaurants make it the traditional way to save money and put every part of the animal to use. They dont go out and buy a package of veal bones. they use bones and vegetables that would have been thrown away if they weren't used to make broth/stock. the cook time doesnt matter because people are always in the kitchen working on other stuff and it only takes a few minutes of active work. so no, buying 6 quarts of stock at 5-6$/quart and gelatin makes zero sense for restaurants and, even for some home cooks. would have been a better video if he acknowledged that. making a joke about how dumb the old method is while failing to realize why its that way just made him sound stupid.

  • @NachitenRemix

    @NachitenRemix

    4 ай бұрын

    ​@@Rainersherwood calm down, he is just showing the fact that one thing became tradition when the other one did not. "The mirror universe" just states what would happen if things have been the opposite way.

  • @ParshIey
    @ParshIey3 жыл бұрын

    Sponsorship Transition Report: Smooth transition; Didn't break the flow of the video, and made use of the sponsor's product later on in the video Overall Rating: 10/10

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    As always... the god of smooth transitioning.

  • @julianhoak3004

    @julianhoak3004

    3 жыл бұрын

    @@TheSlavChef what I’ve been saying

  • @Eric-yt7fp

    @Eric-yt7fp

    3 жыл бұрын

    His videos are why I use misen in my kitchen. Best knives I've ever had, and I can't wait for my dutch oven. Or as the Brits would say, "Oi cahn't wayte t'git me oovin, Guv!"

  • @kaitlyn__L

    @kaitlyn__L

    3 жыл бұрын

    @@Eric-yt7fp I’ve actually seen “Dutch ovens” called casserole pans here. As the British “casserole” is more akin to a stew. Thus, a lasagne is not a type of casserole in the UK. But Lancashire Hotpot is. (I’m pretty sure.)

  • @OmicronGaming
    @OmicronGaming3 жыл бұрын

    absolute savior, thank you

  • @DrakonIL

    @DrakonIL

    3 жыл бұрын

    Absolute sabor

  • @KoopahPlaysMinecraft

    @KoopahPlaysMinecraft

    3 жыл бұрын

    OMICRON LMFAO WHY

  • @oguzekmekci6343

    @oguzekmekci6343

    3 жыл бұрын

    Omicron post a video bruh

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    OMICRON PERSIAI 9

  • @ududydhjsus

    @ududydhjsus

    3 жыл бұрын

    hi omi

  • @drkaplin98
    @drkaplin983 жыл бұрын

    As a culinary school graduate, I always wondered why we didn't add some gelatin to make a stock more fortified, especially if we had only a short amount of time. I did it on my own- it worked really well. Harold McGee told us all we needed to know and I followed his chemistry and logic.

  • @robertlee5456

    @robertlee5456

    Жыл бұрын

    Culinary schools are filled with inherited traditions, and forward progress is slow. I still remember being told to "work" risotto vigorously while adding stock bit by bit. But Asians have been cooking perfect rice for hundreds of years by adding the right amount of liquid, stirring to a boil, then reducing to a covered simmer for a half hour. So I did exactly that -- all my stock in, boil, lid on, heat down -- and won best risotto dish cooked that day. It was also smugly satisfying to watch everyone else stir furiously for 20 mins while I did cleanup and got ahead on my other dishes.

  • @Croyles

    @Croyles

    Жыл бұрын

    @@robertlee5456 I mean the stated reason for stirring risotto is to have the grains of rice rub against each other in a steady fashion so that the end result is super creamy from the released starch. That's not something you will get by just putting in the correct amount of water and leaving it, that's a paella, which has a very different (and also great) texture.

  • @Raccoon5

    @Raccoon5

    6 ай бұрын

    @@Croyles If you don't watch your rice too much you will have way more than enough loose pieces of rice and starch in the pot. Depends on the kind of rice, with some you can get creamy rice without knocking it around at all.

  • @melaniemagdalene1616
    @melaniemagdalene16163 жыл бұрын

    Adam: "Long live the empire" Me: *cries in nostalgic happiness* "It's back! It's back!"

  • @jarwies
    @jarwies3 жыл бұрын

    YOU DID NOT JUST SIMPLIFY THIS PROCESS EVEN MORE

  • @SkyTreeStudio

    @SkyTreeStudio

    3 жыл бұрын

    HE JUST FUCKING DID

  • @randomt800kiddo2

    @randomt800kiddo2

    3 жыл бұрын

    HE SURE FUCKING DID

  • @mr.freezie8560

    @mr.freezie8560

    3 жыл бұрын

    FUCK YA HE DID

  • @calebharris7568

    @calebharris7568

    3 жыл бұрын

    HE FUCKING DID IT

  • @uddinmashrafe

    @uddinmashrafe

    3 жыл бұрын

    HE ACTUALLY FUCKING DID THIS

  • @donutmcmuffin3916
    @donutmcmuffin39163 жыл бұрын

    In the alternate universe where adam with a goatee was the central personality of this channel and adam without a goatee showed up for a few funny seconds in a video, I'm probably saying "it's been a while adam without a goatee, I missed you, long live the empire".

  • @dominik7840

    @dominik7840

    3 жыл бұрын

    Lol

  • @rordongamsey3057

    @rordongamsey3057

    3 жыл бұрын

    Wow

  • @rordongamsey3057

    @rordongamsey3057

    3 жыл бұрын

    WOW O O WOW

  • @maxximumb

    @maxximumb

    3 жыл бұрын

    More Adam with a goatee videos, mocking our simple primitive universe.

  • @yamyampurin
    @yamyampurin3 жыл бұрын

    hi adam, i'm muslim and i really appreciate you mentioning kosher and halal versions of ingredients so we can enjoy the same tastes, thank you :)

  • @123gamerlion1

    @123gamerlion1

    3 жыл бұрын

    same

  • @seagummy

    @seagummy

    3 жыл бұрын

    hat!! (im converting to judaism n following kosher hsdjbs)

  • @Minecraftrok999

    @Minecraftrok999

    3 жыл бұрын

    @@seagummy hat hat!

  • @seagummy

    @seagummy

    3 жыл бұрын

    @@Minecraftrok999 ayyy

  • @DMSProduktions

    @DMSProduktions

    2 жыл бұрын

    Apostasy is always a choice!

  • @camparton21
    @camparton214 ай бұрын

    To qualify: I am a professional chef. I'm classically trained and so old I did an apprenticeship BEFORE culinary school. Simply put, this recipe is brilliant and REVOLUTIONARY. Period. I'm not too old, too "professional", or too set in my ways to say that Adam has a new subscriber and fan.

  • @gurugambler

    @gurugambler

    2 ай бұрын

    Would Swanson chicken stock work? Or will it let off that artificial taste he is talking about?

  • @o0Avalon0o
    @o0Avalon0o3 жыл бұрын

    This community is just so helpful when they're not showing off their impecible sense of humor. I laughed so hard I scared people.

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @kadei7117

    @kadei7117

    3 жыл бұрын

    @@tamolculutarifler2415 ok

  • @Killz4Dayz

    @Killz4Dayz

    3 жыл бұрын

    @@tamolculutarifler2415 no

  • @teernomukherjee5145
    @teernomukherjee51453 жыл бұрын

    Adam: Uses Anthony Bourdain’s book as a reference. Me: “ Cries a little “

  • @Truck-kun_01

    @Truck-kun_01

    3 жыл бұрын

    Same

  • @matejkalebic112

    @matejkalebic112

    3 жыл бұрын

    You too huh?

  • @usernamesbacon7977

    @usernamesbacon7977

    3 жыл бұрын

    @@Truck-kun_01 so anime girls were hitted by you then died..

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @Killz4Dayz

    @Killz4Dayz

    3 жыл бұрын

    @@tamolculutarifler2415 no

  • @trolltaker
    @trolltaker3 жыл бұрын

    Oh, MAN! I just finished up my first attempt and I can't wait to use it. Hell... I licked the pan afterward. I used Kitchen Basic unsalted chicken stock and Kikoman's regular soy sauce and probably cooked this down more than a demi-glace and the salt level is absolutely fine. So tasty! Thanks, Adam. No roasting, no messy straining or defatting. I love it.

  • @PhuzzPhactor
    @PhuzzPhactor3 жыл бұрын

    I, for one, welcome future installments of Adam's Frank Zappa impression.

  • @bcubed72

    @bcubed72

    3 жыл бұрын

    A Frank Zappa cooking show coulda been a contenda.

  • @etymonlegomenon931

    @etymonlegomenon931

    3 жыл бұрын

    ^not a longtime viewer, clearly

  • @etymonlegomenon931

    @etymonlegomenon931

    3 жыл бұрын

    @@tamolculutarifler2415 I agree, Adam's channel is great for being informed about different recipes! And he even adds English subtitles!

  • @Matt-bg3bd

    @Matt-bg3bd

    3 жыл бұрын

    Scrolled way too far down to find the Zappa reference. It’s uncanny really.

  • @DMSProduktions

    @DMSProduktions

    2 жыл бұрын

    Mirror Spock actually!

  • @dangerousbeing150
    @dangerousbeing1503 жыл бұрын

    "Long Live the Empire" Yes countryman, Glory to our almond cookies with the bumpy edges.

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @zehph

    @zehph

    3 жыл бұрын

    Didn’t get the reference :(

  • @MrMonkeydude333

    @MrMonkeydude333

    3 жыл бұрын

    ​@@zehph It's a reference to the mirror universe in star trek. That's also why he has the goatee.

  • @zehph

    @zehph

    3 жыл бұрын

    @@MrMonkeydude333 Oh, thanks man! And the almond cookies thing in the original comment is referencing the episode too? If so I’m losing in so much fun for not having watched it yet! Hahahah

  • @nukkleargarlicbread

    @nukkleargarlicbread

    3 жыл бұрын

    @@zehph It's reference to Adam's macaron video

  • @zeriel9148
    @zeriel91482 жыл бұрын

    I think one thing that is missed about this stuff is that it didn't used to be considered a big deal to cook all day. That was just something *everyone* did--there was always someone at home or in the communal kitchen keeping the fire stoked all day, and often cooking all day. A LOT of Medieval recipes for instance call for cooking for 8+ hours, especially soups and stews.

  • @sebaschan-uwu

    @sebaschan-uwu

    Ай бұрын

    These days no one is cooking because everyone is working though, so no one has time to make labor intensive recipes. Although as adam points out, there's lots of shortcuts you can use to make cooking easier and take less time as long as you don't care about doing what's traditional.

  • @dirtyketchup
    @dirtyketchup Жыл бұрын

    A cool trick I have learned when browning tomato paste is to pour a little water/stock (some watery liquid) in the pan to help the paste thin out enough to spread. Then let it reduce, and this helps you get better surface area for more efficient browning. ;) You can repeat with more water/liquid to deglaze and go again, until you have cooked the paste to your liking.

  • @tokeninja1996
    @tokeninja19963 жыл бұрын

    “1 qt” My brain: one cutie

  • @adog3129

    @adog3129

    3 жыл бұрын

    0///0

  • @Skeloperch

    @Skeloperch

    3 жыл бұрын

    I wish I had a qt gf

  • @adog3129

    @adog3129

    3 жыл бұрын

    @@Skeloperch can i be your qt gf

  • @shitpostcentraI

    @shitpostcentraI

    3 жыл бұрын

    qt3.14

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @DaManBearPig
    @DaManBearPig3 жыл бұрын

    “Why I season my goatee, not my Demiglace” - Alt-Universe Adam

  • @o0Avalon0o

    @o0Avalon0o

    3 жыл бұрын

    ( ͡° ͜ʖ ͡°) Oh my.

  • @paridhidandwate4348

    @paridhidandwate4348

    3 жыл бұрын

    hilarious😂😂

  • @BlankRev

    @BlankRev

    3 жыл бұрын

    Gloss

  • @bridgeportmusic4039
    @bridgeportmusic40393 жыл бұрын

    This is one of my favorite episodes. Thanks for lesson and entertainment. I've been really sad and lost lately but cooking is one thing that makes me happy. Any way just wanted to let you know that your not only helping us learn more about food but also cheering up a guy that is depressed. So thanks

  • @yolgezer98

    @yolgezer98

    3 жыл бұрын

    Hope you’re doing okay man

  • @sweetcisteen

    @sweetcisteen

    8 ай бұрын

    hope oyu're doing better dude

  • @brianlarsenwells8799
    @brianlarsenwells87993 жыл бұрын

    This is probably one of the most helpful culinary experiments I have seen on youtube. What a great idea--thank you for your work on this and for sharing the results! Excited to try it.

  • @mutated__donkey5840
    @mutated__donkey58403 жыл бұрын

    "Instant demi-glace" *IMPOSSIBLE*

  • @alkazarblack7266

    @alkazarblack7266

    3 жыл бұрын

    *ALCHEMY*

  • @TheWjzabat

    @TheWjzabat

    3 жыл бұрын

    boils 6 quarts of broth into 1 quart* yep, that does sound instant (but I still think it's a major time saver as opposed to the traditional method)

  • @Graemyr

    @Graemyr

    3 жыл бұрын

    @@TheWjzabat I think the (almost) instant part is just sprinkling some gelatin into your pan sauce as you reduce it. No need to even bother with the "quick" method using premade stock.

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    THE EMPEROR PROTECTS!

  • @Fairdrain

    @Fairdrain

    3 жыл бұрын

    BAKANA!*

  • @liamma273
    @liamma2733 жыл бұрын

    So you're telling me that I don't need to spend 12 hours of my ever shortening life to make "real" demi glace?

  • @jimdavis5071

    @jimdavis5071

    3 жыл бұрын

    *Insert Adam angrily yelling NOOOOOO*

  • @CryoJnik

    @CryoJnik

    3 жыл бұрын

    @@jimdavis5071 JUST TAKE SOME CHICKEN STOCK YOU BOUGHT FROM THE STORE THROW IN SOME ONION POWDER AND GELATIN AND BOIL IT!

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    It is a decree now, directly from the EMPEROR!

  • @TheMrchickenman63

    @TheMrchickenman63

    3 жыл бұрын

    @@CryoJnik this was a good comment thanks for the laugh. Adams Community #1!

  • @AllMyFri3ndsAr3D3ad

    @AllMyFri3ndsAr3D3ad

    3 жыл бұрын

    you don't need to spend all 12 hours watching the pot. Just put it on a simmer at night before you go to bed and then take it off in the morning.

  • @krab9479
    @krab94793 жыл бұрын

    this has to be one of the best recipes you’ve made! demi-glacé has always seemed way too expensive and time consuming to make at home

  • @MegaMGstudios

    @MegaMGstudios

    9 ай бұрын

    It's insane how he's able to translate such a difficult expensive recipe into something you could make with stuff you probably already have in house. Man's a genius.

  • @cookiecookiecookie
    @cookiecookiecookie3 жыл бұрын

    I made this a couple nights ago and I've gotta say, I'm pretty impressed. Plopping a cube or two in the pan and immediately having a savory sauce base feels like a cheat code. Thanks, Adam!

  • @TheFilmsKaper
    @TheFilmsKaper3 жыл бұрын

    "why i season my steak NOT my board" -adam reversea

  • @e_p_s8616

    @e_p_s8616

    3 жыл бұрын

    yeah, we get it...

  • @lcplPoop

    @lcplPoop

    3 жыл бұрын

    This is actually a well played joke based on the normal trope.

  • @charlesbronson2926

    @charlesbronson2926

    3 жыл бұрын

    E_P_S Narrator: it turned out that he did not, in fact, get it.

  • @thpacemanthpiff
    @thpacemanthpiff3 жыл бұрын

    I missed long live the empire, but you never shouted “no”.

  • @gabbonoo

    @gabbonoo

    3 жыл бұрын

    wife started complaining about noise. the kids started saying no to everything. fits of "nNOo!" cause mess... i see no reason to stop.

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @j.masonbrown6216
    @j.masonbrown62163 жыл бұрын

    “Long live the empire” -Goatee’d Adam, holding a watermelon

  • @TheAmos1968
    @TheAmos19688 ай бұрын

    Adam, been enjoying your channel for a while. There is a ton of people that do what you do. However, you are #1 in my book. Thanks for all you do. I hope you keep it up as your content is top notch! Straight to the point no BS and the short cuts are just genus. Thanks man

  • @cinemaocd1752
    @cinemaocd17523 жыл бұрын

    Alex the French guy has left the chat. The last sixty seconds of this video elevated it from good/useful tips to quality entertainment.

  • @AxxLAfriku

    @AxxLAfriku

    3 жыл бұрын

    Why'd you have to go and make things so complicated? I see the way you're acting like you're somebody else. Gets me frustrated. Just admit that you love the videos I make, my dear cin

  • @bracco23

    @bracco23

    3 жыл бұрын

    well, he kinda used xantax gum in its sauce series, so I guess he shouldn't be much surprised or horrified about gelatin.

  • @youtubeuser9716

    @youtubeuser9716

    3 жыл бұрын

    @@bracco23 Gelatin is extremely common dude, what are you talking about?

  • @NAJALU

    @NAJALU

    3 жыл бұрын

    A collab would be great.

  • @TheClearAmbiguity
    @TheClearAmbiguity3 жыл бұрын

    Your videos always provide useful information and techniques for a regular home cook. It obviously takes a lot of time and effort for research and experimentation. Really appreciate it.

  • @glassofmilk101
    @glassofmilk1012 жыл бұрын

    3:59 no one ever mentions halal in stuff like this. thanks, adam :)

  • @ExpandDong420

    @ExpandDong420

    Жыл бұрын

    I'm not vegan or Muslim but I appreciate him keeping those viewers in mind with his recipes

  • @nader4823
    @nader48233 жыл бұрын

    "long live the empire" - Adam Ragusea, 2021

  • @sab1163

    @sab1163

    3 жыл бұрын

    long live the empire

  • @ThatOneGuy-jp5nq

    @ThatOneGuy-jp5nq

    3 жыл бұрын

    LONG LIVE THE EMPIRE

  • @rayndraws

    @rayndraws

    3 жыл бұрын

    long live the empire

  • @happyundertaker6255

    @happyundertaker6255

    3 жыл бұрын

    The Emperor protects!

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    @@happyundertaker6255 FOR THE EMPEROR!

  • @guntorosaputra9082
    @guntorosaputra90823 жыл бұрын

    "Gelatin is gelatin" pure chad energy

  • @drewsclues8625

    @drewsclues8625

    3 жыл бұрын

    @Intruso you are bemoaning the fate of the entire world because someone you don't know called an internet guy a chad

  • @sivvinod3187

    @sivvinod3187

    3 жыл бұрын

    @@drewsclues8625 pretty virgin move

  • @MrMichealHouse

    @MrMichealHouse

    3 жыл бұрын

    @IntrusoHot take there dude. Your emotional investment is showing.

  • @leelee-rf6px

    @leelee-rf6px

    3 жыл бұрын

    @Intruso aren't u a millennial though?

  • @leelee-rf6px

    @leelee-rf6px

    3 жыл бұрын

    @Intruso mr internet tough guy

  • @DavidBromage
    @DavidBromage3 жыл бұрын

    Hi Adam, with vegetarian guests visiting soon I tried this with vegetable stock thickened with just a little xanthan gum right at the end after reduction. While obviously not as meaty it was still pretty good over thick char grilled eggplant. I tried it again with mushroom broth and holy crap it's good on steak! You could also replace soy sauce with tamari to make it gluten free.

  • @davidyang6074

    @davidyang6074

    Жыл бұрын

    Mind you, gelatin is an animal product, ie not vegetarian. I think you can get a similar result with a cornstarch slurry

  • @sometwo7429

    @sometwo7429

    Жыл бұрын

    @@davidyang6074 he uses xanthan gum, which is a vegan alternative for gelatine. I think agar agar powder would also work but I'm not entirely sure

  • @armadillolover99

    @armadillolover99

    7 ай бұрын

    Interesting, Adam said in another comment that he tried it with xanthan gum and agar agar but it always came out with a very slimy texture. Wonder what you did differently that it came out good.

  • @darkness74185

    @darkness74185

    5 ай бұрын

    @@armadillolover99 might be not reducing the demi-glace to the point of getting slimy, or that they simply don't mind the texture

  • @trollshamanpwnage
    @trollshamanpwnage2 жыл бұрын

    Fun fact, adam: for containers with offset spouts like those stock cartons, you want that opening facing upwards in its offset until there is about half left in the container, this reduces the "glug" factor causing all that splashing.

  • @youbasictoxicconch
    @youbasictoxicconch3 жыл бұрын

    "Most beef broth on the market in my world is somewhat artificially flavored-" Damn, Adam With The Goatee's market beef broth got some natural stuff.

  • @Uvemvanefly
    @Uvemvanefly3 жыл бұрын

    Was literally just watching the old demiglace video and thinking "I wish this was simpler so I could do it on our strained budget." So this is a life saver.

  • @SpalDee
    @SpalDee2 жыл бұрын

    Omg. You're literally the greatest KZreadr of all time. I tried this out and it's perfect. I could eat that with bread all day. So flavorful. Thanks!

  • @jimmyfaseler5968
    @jimmyfaseler59683 жыл бұрын

    Hey Adam, I know you like to return to old recipes with updates. I accidentally bought a tube of Amore Brand sun dried tomato paste, instead of just their tomato paste. They were right beside one another and look almost identical. That said, it was a bit of an improvement. I did adjust for salt and dried onion, because salt and spices are added in the Sun dried stuff. They also add oil and tomatoes are more fibrous and have seeds, so I filtered and skimmed for fat/oil (not much oil, of course) at the end. The additional step of filtering wasn’t bad, and tasted a bit more like the real thing, in my opinion. Very good, either way. Thought I’d share my experience

  • @nightsky5945
    @nightsky59453 жыл бұрын

    I am requesting that Adam produce T-Shirts with the saying "Long Live The Empire" on them

  • @squippites7356

    @squippites7356

    3 жыл бұрын

    Yes

  • @garethfairclough8715

    @garethfairclough8715

    3 жыл бұрын

    Oh god, we couldn't wear them here in the UK. Hoooooly crap no! xD

  • @quagmiretoiletgaming

    @quagmiretoiletgaming

    3 жыл бұрын

    another inside joke on a t shirt

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @Miguel-ez6sh
    @Miguel-ez6sh3 жыл бұрын

    Before I realized it was an ad I saw the 30 second video length and thought "wow, he really does mean instant"

  • @Crowald
    @Crowald3 жыл бұрын

    Bless your soul, Adam. I can finally make it at home for my parents without them thinking I killed someone to make it. Long Live the Empire.

  • @mr.horseshoe2301
    @mr.horseshoe23013 жыл бұрын

    The last minute of this video is revolutionary. Seriously, this changes everything.

  • @s.m.2523
    @s.m.25233 жыл бұрын

    I swear at this point Adam knows just how memeable he has become and is just giving more fuel for all the YTP Adam Ragusea videos out there... Long live the empire.

  • @darkprince4085
    @darkprince40853 жыл бұрын

    We need more Alternate universe Adam. Long Live the Empire!

  • @ExecutionerDan
    @ExecutionerDan3 жыл бұрын

    Man. I love when Adam does any of the mirror universe comparisons, because his explanations are always on point. I'm surprised more people haven't already implemented his tips than just the fans who watch these videos.

  • @ClassMammalia
    @ClassMammalia3 жыл бұрын

    Thank you for putting in the work to discover this recipe. The other version, while interesting to watch, was something I was never going to have the equipment to attempt. This, on the other hand, I might actually try.

  • @linkook9822
    @linkook98223 жыл бұрын

    In an alternate universe where this is the process that was used, I’m in a goatee telling you “this process of using lots of meat and letting it cook for hours and hours may not be as quick as the traditional method, I feel it delivers a better product”

  • @SophoricDeathcry

    @SophoricDeathcry

    3 жыл бұрын

    "Long live the empire"

  • @hussainattai4638

    @hussainattai4638

    3 жыл бұрын

    Did you just predict that?

  • @OmniversalInsect

    @OmniversalInsect

    3 жыл бұрын

    BRUH

  • @linkook9822

    @linkook9822

    3 жыл бұрын

    Just finished the video I’ve been watching wayyyy to much adam

  • @Michael.Flanagan
    @Michael.Flanagan3 жыл бұрын

    We need a “long live the empire” compilation

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @lydiepouti5253
    @lydiepouti52533 жыл бұрын

    The best culinary content on the internet. PERIOD.

  • @tjc9514
    @tjc95143 жыл бұрын

    Dude thank you! I got some demi glace in a meal kit and it was awesome, found your channel a while back while looking for how to make it (subscribed) and now you show me this! Perfect!

  • @nonowords7857
    @nonowords78573 жыл бұрын

    And instantly I'm here as well.

  • @StockDoctortrade

    @StockDoctortrade

    3 жыл бұрын

    You donut

  • @rahulpemmasani9511

    @rahulpemmasani9511

    3 жыл бұрын

    I thot u were actually gordon for a sec🤣

  • @Blue-hs9tv

    @Blue-hs9tv

    3 жыл бұрын

    The lamb sause is here

  • @sczln

    @sczln

    3 жыл бұрын

    Gobom Tamsie

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    Gordan Ramzanovich, cyka, are you drunk again?

  • @rustyrobots426
    @rustyrobots4263 жыл бұрын

    Hey! A tip for less splashy splashy when pouring your cartons, orient the spout at the top. This lets the liquid flow out and air flow in more evenly, which means less "glugging"! Thanks for listening to my ted talk!

  • @puggirl415

    @puggirl415

    2 жыл бұрын

    My partner the engineer who doesn't know how to cook showed me this. So logical yet so subtle.

  • @nwcarpenter2878

    @nwcarpenter2878

    2 жыл бұрын

    You can always poke a hole with a knife on top of the carton to vent then pour, much faster.

  • @johngo6283

    @johngo6283

    Жыл бұрын

    Or stab the bottom of the carton with the knife, that lets air in beautifully.

  • @tdowling149

    @tdowling149

    Жыл бұрын

    If you're using the whole carton, poke a small hole in the opposite corner of the top with a paring knife (or similar pokey tool). It will pour smoothly with no glugging.

  • @chrisgouveia1885

    @chrisgouveia1885

    Жыл бұрын

    Theres another way. You can stab i little whole in the top of the carton and pour whichever way you want as it always comes out smooth. A little bar trick from when i worked at a bar.

  • @tolkoto
    @tolkoto3 жыл бұрын

    I love watching cooking videos but pretty rarely use the recipes, but I tried this and it's amazing. Incredible results for so few ingredients/effort.

  • @ahmxtsxnjuu2373
    @ahmxtsxnjuu23733 жыл бұрын

    03:58 so glad u mentioned that. I love that u included us non Pork Eaters :)

  • @user-wm1em1rg4p
    @user-wm1em1rg4p3 жыл бұрын

    Meat in liquid form... Its only flaw is homogeneity

  • @MorallyAmbigousEnby

    @MorallyAmbigousEnby

    3 жыл бұрын

    That's why you eat it as part of a binary system where the meat provides the structure and the demi-glace provides the flavour.

  • @s.m.2523

    @s.m.2523

    3 жыл бұрын

    @@MorallyAmbigousEnby .. If your meat provides non of the flavor, you may want to change butcher...

  • @Bidens_Diaper

    @Bidens_Diaper

    3 жыл бұрын

    Thats why it's a PART of a finished sauce, not the sauce itself.

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @itsROMPERS...

    @itsROMPERS...

    3 жыл бұрын

    Agree, I prefer heterogeneous meat sauce too.

  • @supremeoverlord6451
    @supremeoverlord64513 жыл бұрын

    Non-Goatee Adam: "My ancestors are smiling at me imperial, can you say the same?"

  • @SirLightfire

    @SirLightfire

    3 жыл бұрын

    Just put a sweet roll in some water and BOIL it!

  • @KayLovesSUGAR
    @KayLovesSUGAR3 жыл бұрын

    Videos like these are my favorite of yours. Thanks a lot for this splendid idea.

  • @J31392
    @J313922 жыл бұрын

    You are the James bond of your fond. Or it could be, you are the Chef Jon of your fond.

  • @Bladii_
    @Bladii_3 жыл бұрын

    2:50 When pouring out of a carton like that just turn it around 180 degrees and it should flow fine without all these splashes

  • @wich1

    @wich1

    3 жыл бұрын

    It’s staggering the amount of people that don’t get this

  • @tamolculutarifler2415

    @tamolculutarifler2415

    3 жыл бұрын

    Come to the channel to be informed about different recipes with English subtitles

  • @lordofnothing.

    @lordofnothing.

    3 жыл бұрын

    @@tamolculutarifler2415 why need english subtitles when Adam already speaks english?

  • @aeylamauo5396

    @aeylamauo5396

    3 жыл бұрын

    Lord of Nothing i think theyre promoting their own channel

  • @lordofnothing.

    @lordofnothing.

    3 жыл бұрын

    @@aeylamauo5396 i am aware^^ i was making fun of him. apparently the message got somewhat lost along the way^^

  • @FeliceAprile
    @FeliceAprile3 жыл бұрын

    I hate how I clapped and cheered when I heard him "Long live the empire" yet again

  • @jotave49
    @jotave493 жыл бұрын

    The humor was on point on this one. Long live the empire.

  • @sstanfo1
    @sstanfo13 жыл бұрын

    This is why I watch channels like yours. I don't just want to learn the traditional method of cooking. I want to learn about what comes next

  • @vtambellini
    @vtambellini3 жыл бұрын

    That last bit with the watermelon comment: my mind is blown 🤯. No need to be a sugar purist for recipes when it’s already available on the shelf. No need to be a gelatin purist for recipes when it’s already available on the shelf.

  • @cabbage4994
    @cabbage49943 жыл бұрын

    He didn’t season the cutting board. He seasoned the meat like a peasant. Tsk tsk tsk.

  • @anirudhviswanathan3986

    @anirudhviswanathan3986

    3 жыл бұрын

    It's the mirror universe. Of course he wouldn't season his cutting board, because that's where seasoning the cutting board would be the norm.

  • @ajesh-mishra
    @ajesh-mishra3 жыл бұрын

    The smoothest of ad transition ever. Never see them coming 👍

  • @priayief
    @priayief3 жыл бұрын

    Intriguing. I benefit a lot from your experiments. Thanks.

  • @christianbuse6681
    @christianbuse66813 жыл бұрын

    We need a whole series with Adam The Goatee Man making food in the most unorthodox ways

  • @pXnTilde

    @pXnTilde

    3 жыл бұрын

    I would patreon support the shit of of that

  • @andrew4363
    @andrew43633 жыл бұрын

    I’m just saying to whoever said on Instagram the video was gonna be poutine, I was right. Told you so.

  • @Adam-xv7du
    @Adam-xv7du3 жыл бұрын

    Dude I just want you to know that I love your channel, and imho you are one of the absolute best on youtube

  • @Cowboy28074
    @Cowboy280743 жыл бұрын

    Been doing it for years. It works very well. Great vid as always! Thanks.

  • @jennyneon
    @jennyneon3 жыл бұрын

    Surprised that *Adam didn't put the word “seasoning” in the title.*

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    Because he can afford to not include it! Long Live The EMPIRE!

  • @nonowords7857
    @nonowords78573 жыл бұрын

    When are we getting a Wellington recipe? Just asking cause I wanna see it. 🙏🙏

  • @Neimonster

    @Neimonster

    3 жыл бұрын

    We need a fried rice, so Uncle "bows to the CCP" Roger can turn it into a roast

  • @person9513

    @person9513

    3 жыл бұрын

    I dont think thats something adam would do, his thing seems to be max flavor, min effort which is definitely not wellington

  • @TheSlavChef

    @TheSlavChef

    3 жыл бұрын

    Gordon Ramzanavich, do it yourself, bratan.

  • @5uperM
    @5uperM2 жыл бұрын

    Thanks for this knowledge Adam. Will probably definitely use it.

  • @bbutcher0812
    @bbutcher08123 жыл бұрын

    I have these Sardel pots and pans that Adam uses. I bought them when I saw Adam mention them on a video a while back. I do not regret this decision. Absolutely wonderful cookware. Also, have the Misen knives and they're great too.

  • @thaiisfood
    @thaiisfood3 жыл бұрын

    Alternate universe Adam has returned, and he’s as good as ever lol

  • @elfaco
    @elfaco3 жыл бұрын

    Adam catering to the fanbase: simplfying a hard dish and providing further meme material. all in one video.

  • @betsylindsay8480
    @betsylindsay84803 жыл бұрын

    Now THIS I can do! Great tutorial. Thank you for posting.

  • @inthefade
    @inthefade3 жыл бұрын

    I worked on the line at a classic french bistro for a year (hardest job I've ever had in my life), and for my staff meal would always make myself a hanger steak ("onglet" in french) cooked rare, or sometimes even blue, and then eat it with mashed potatoes and whatever veg I felt like, all covered in our painstakingly made demi-glace. One of my all-time favorite meals. Truly incredible. I have to try this, Adam. Very amazing scientific approach to making demi-glace, and it makes perfect sense. Thanks, man.

  • @summy5139
    @summy51393 жыл бұрын

    The mirror universe gets me every time

  • @PerryAndrei
    @PerryAndrei3 жыл бұрын

    "why i season my ice cube trays not my steak"

  • @timgoodwintv
    @timgoodwintv3 жыл бұрын

    Was just watching yours and chef John’s Demi videos last night perfect timing.

  • @keithlehman8095
    @keithlehman80952 жыл бұрын

    Made this with some low sodium chicken broth from Aldi and it's pretty amazing. Thank you for this vid.

  • @Jandr02222
    @Jandr022223 жыл бұрын

    Great job finding out a way to make demi-glace so quickly.

  • @mr.g7968
    @mr.g79683 жыл бұрын

    As a long time Trekker, thank you. Long live the Empire.

  • @DMSProduktions

    @DMSProduktions

    2 жыл бұрын

    TREKKIE!

  • @Thrillhou
    @Thrillhou3 жыл бұрын

    Adam! Take a paring knife and poke an air hole in your stock cartons! It pours way faster, with none of those "squeeze-em-out" glugs, and it prevents any splatter if you're using a smaller pot.

  • @THEBOB6600
    @THEBOB66003 жыл бұрын

    Gelatin is fantastic I started adding it to my bolognese etc a while back it gives things an amazing texture

  • @frahfiggity
    @frahfiggity Жыл бұрын

    After this video, I bought a bunch of bulk gelatin (same stuff as the packets, knox makes bulk container for food services), and add it in everything that makes sense for it, like beans, steak sauces, etc. It makes everything so much better.

  • @jordandelosreyes5656
    @jordandelosreyes56563 жыл бұрын

    I love how with each new take of “Reversea” (great name, not my idea) Adam grows an accent and a distinct personality. Long live the empire!

  • @angelowang5981
    @angelowang59813 жыл бұрын

    Finally another one of these mirror universes, gotta love those

  • @fabiolean
    @fabiolean3 жыл бұрын

    I DO love to add gelatin to store bought stock because I almost never have the time to really make my own. This is a badass concoction that I'm going to try ASAP! Thank you!

  • @garethfairclough8715
    @garethfairclough87153 жыл бұрын

    Wow, I did not expect that ending! xD Long live the (bare midriffed and slightly chilly) Empire!

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