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

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

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

3 жыл бұрын

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

@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

3 жыл бұрын

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

"Long live the empire." - Adam Reversea

@KR-xh4wn

3 жыл бұрын

Best ending ever.

@theblackpeark

3 жыл бұрын

its funny every time

@ciri151

3 жыл бұрын

Empire loves their damn lists

@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

3 жыл бұрын

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

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

@MradventurEPL

3 жыл бұрын

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

@gumpygumpy

3 жыл бұрын

This is my favorite comment

@tamolculutarifler2415

3 жыл бұрын

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

@Killz4Dayz

3 жыл бұрын

@@tamolculutarifler2415 no

@bbqboi182

3 жыл бұрын

Oh you - some meme from the internet

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

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

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

3 жыл бұрын

@@Wizkid490 how did it go

@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

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

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

@JohnNathanShopper

3 жыл бұрын

Long live the empire

@yahyashaikh7151

3 жыл бұрын

That's because it is

@challengerjj9760

3 жыл бұрын

@@JohnNathanShopper Long live the empire

@aboveaveragecat44

3 жыл бұрын

Long live the empire

@Drippy3174

3 жыл бұрын

Longest lived empire

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

3 жыл бұрын

As always... the god of smooth transitioning.

@julianhoak3004

3 жыл бұрын

@@TheSlavChef what I’ve been saying

@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

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.)

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

3 жыл бұрын

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

@helidon41384

3 жыл бұрын

Also, no torch creme brulee

@TheSlavChef

3 жыл бұрын

Long Live the Empire! Macaroons or Macarons.

@ParshIey

3 жыл бұрын

@@malcolm5474 I knew I was forgetting something lol thanks

@malcolm5474

3 жыл бұрын

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

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

3 жыл бұрын

That’s why I love his channel

@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

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

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

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.

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

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

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

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.

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

@whlewis9164

3 жыл бұрын

got em

@samwoodley7625

3 жыл бұрын

Marco Pierre White Wine

@Cevap05

3 жыл бұрын

The end to the empire.

@swapnageorge4018

3 жыл бұрын

Adam Knorrgusea.

@arunramachandran5012

3 жыл бұрын

lmao i literally laughed out

absolute savior, thank you

@DrakonIL

3 жыл бұрын

Absolute sabor

@KoopahPlaysMinecraft

3 жыл бұрын

OMICRON LMFAO WHY

@oguzekmekci6343

3 жыл бұрын

Omicron post a video bruh

@TheSlavChef

3 жыл бұрын

OMICRON PERSIAI 9

@ududydhjsus

3 жыл бұрын

hi omi

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

@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

5 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.

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

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

3 жыл бұрын

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

@kadei7117

3 жыл бұрын

@@tamolculutarifler2415 ok

@Killz4Dayz

3 жыл бұрын

@@tamolculutarifler2415 no

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

3 ай бұрын

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

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

3 жыл бұрын

same

@seagummy

3 жыл бұрын

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

@Minecraftrok999

3 жыл бұрын

@@seagummy hat hat!

@seagummy

3 жыл бұрын

@@Minecraftrok999 ayyy

@DMSProduktions

2 жыл бұрын

Apostasy is always a choice!

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

3 жыл бұрын

Lol

@rordongamsey3057

3 жыл бұрын

Wow

@rordongamsey3057

3 жыл бұрын

WOW O O WOW

@maxximumb

3 жыл бұрын

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

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

@tamolculutarifler2415

3 жыл бұрын

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

@zehph

3 жыл бұрын

Didn’t get the reference :(

@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

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

3 жыл бұрын

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

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

@Truck-kun_01

3 жыл бұрын

Same

@matejkalebic112

3 жыл бұрын

You too huh?

@usernamesbacon7977

3 жыл бұрын

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

@tamolculutarifler2415

3 жыл бұрын

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

@Killz4Dayz

3 жыл бұрын

@@tamolculutarifler2415 no

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.

YOU DID NOT JUST SIMPLIFY THIS PROCESS EVEN MORE

@SkyTreeStudio

3 жыл бұрын

HE JUST FUCKING DID

@randomt800kiddo2

3 жыл бұрын

HE SURE FUCKING DID

@mr.freezie8560

3 жыл бұрын

FUCK YA HE DID

@calebharris7568

3 жыл бұрын

HE FUCKING DID IT

@uddinmashrafe

3 жыл бұрын

HE ACTUALLY FUCKING DID THIS

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

@bcubed72

3 жыл бұрын

A Frank Zappa cooking show coulda been a contenda.

@etymonlegomenon931

3 жыл бұрын

^not a longtime viewer, clearly

@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

3 жыл бұрын

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

@DMSProduktions

2 жыл бұрын

Mirror Spock actually!

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

2 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.

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.

“1 qt” My brain: one cutie

@adog3129

3 жыл бұрын

0///0

@Skeloperch

3 жыл бұрын

I wish I had a qt gf

@adog3129

3 жыл бұрын

@@Skeloperch can i be your qt gf

@shitpostcentraI

3 жыл бұрын

qt3.14

@tamolculutarifler2415

3 жыл бұрын

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

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

3 жыл бұрын

Hope you’re doing okay man

@sweetcisteen

9 ай бұрын

hope oyu're doing better dude

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

10 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.

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

@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

3 жыл бұрын

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

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

3 жыл бұрын

*Insert Adam angrily yelling NOOOOOO*

@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

3 жыл бұрын

It is a decree now, directly from the EMPEROR!

@TheMrchickenman63

3 жыл бұрын

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

@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.

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.

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!

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

"Instant demi-glace" *IMPOSSIBLE*

@alkazarblack7266

3 жыл бұрын

*ALCHEMY*

@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

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

3 жыл бұрын

THE EMPEROR PROTECTS!

@Fairdrain

3 жыл бұрын

BAKANA!*

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.

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.

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.

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

@squippites7356

3 жыл бұрын

Yes

@garethfairclough8715

3 жыл бұрын

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

@quagmiretoiletgaming

3 жыл бұрын

another inside joke on a t shirt

@tamolculutarifler2415

3 жыл бұрын

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

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.

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

@ExpandDong420

Жыл бұрын

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

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

@o0Avalon0o

3 жыл бұрын

( ͡° ͜ʖ ͡°) Oh my.

@paridhidandwate4348

3 жыл бұрын

hilarious😂😂

@BlankRev

3 жыл бұрын

Gloss

"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.

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.

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

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

"Gelatin is gelatin" pure chad energy

@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

3 жыл бұрын

@@drewsclues8625 pretty virgin move

@MrMichealHouse

3 жыл бұрын

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

@leelee-rf6px

3 жыл бұрын

@Intruso aren't u a millennial though?

@leelee-rf6px

3 жыл бұрын

@Intruso mr internet tough guy

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.

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

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

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

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

3 жыл бұрын

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

@NAJALU

3 жыл бұрын

A collab would be great.

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.

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.

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.

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

@e_p_s8616

3 жыл бұрын

yeah, we get it...

@lcplPoop

3 жыл бұрын

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

@charlesbronson2926

3 жыл бұрын

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

We need a “long live the empire” compilation

@tamolculutarifler2415

3 жыл бұрын

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

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

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!

"long live the empire" - Adam Ragusea, 2021

@sab1163

3 жыл бұрын

long live the empire

@ThatOneGuy-jp5nq

3 жыл бұрын

LONG LIVE THE EMPIRE

@rayndraws

3 жыл бұрын

long live the empire

@happyundertaker6255

3 жыл бұрын

The Emperor protects!

@TheSlavChef

3 жыл бұрын

@@happyundertaker6255 FOR THE EMPEROR!

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

@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

3 жыл бұрын

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

@Bidens_Diaper

3 жыл бұрын

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

@tamolculutarifler2415

3 жыл бұрын

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

@itsROMPERS...

3 жыл бұрын

Agree, I prefer heterogeneous meat sauce too.

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!

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

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

3 жыл бұрын

"Long live the empire"

@hussainattai4638

3 жыл бұрын

Did you just predict that?

@OmniversalInsect

3 жыл бұрын

BRUH

@linkook9822

3 жыл бұрын

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

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

2 жыл бұрын

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

@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

Жыл бұрын

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

@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

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.

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

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

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

3 жыл бұрын

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

@tamolculutarifler2415

3 жыл бұрын

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

@lordofnothing.

3 жыл бұрын

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

@aeylamauo5396

3 жыл бұрын

Lord of Nothing i think theyre promoting their own channel

@lordofnothing.

3 жыл бұрын

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

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

@SirLightfire

3 жыл бұрын

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

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.

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

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.

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

@pXnTilde

3 жыл бұрын

I would patreon support the shit of of that

The best culinary content on the internet. PERIOD.

Finally another one of these mirror universes, gotta love those

And instantly I'm here as well.

@StockDoctortrade

3 жыл бұрын

You donut

@rahulpemmasani9511

3 жыл бұрын

I thot u were actually gordon for a sec🤣

@Blue-hs9tv

3 жыл бұрын

The lamb sause is here

@sczln

3 жыл бұрын

Gobom Tamsie

@TheSlavChef

3 жыл бұрын

Gordan Ramzanovich, cyka, are you drunk again?

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

I never pay attention to sponsorships, but the fact that the misen pan has removable silicone for use in the oven (and easier cleaning) really has me wanting one. And I love the gold color

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!

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

@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.

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

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.

I have been watching adam for like 6 months. MANY episodes now, and i have only just discovered his hilarious mirror universe!! HILARIOUS! Thank you for teaching us how to cook Adam! 👏👏👏

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

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

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

@DMSProduktions

2 жыл бұрын

TREKKIE!

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

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

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

8 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

6 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

The mirror universe gets me every time

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.

Here I was thinking I was going to have to order demi-glace sauce online because I really want omurice. I'm so happy this channel makes these kinds of things simple.

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

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

1:18 *Adam touches a sizzling pan with his bare finger. * You madman. I haven't had the courage to touch a hot pan since I was 6 years old.

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

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

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

@TheSlavChef

3 жыл бұрын

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

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

That tip with the gelatine is genius. We're doing LCHF at home and love to make really simple pan sauces by fying mushrooms, dumping in a bunch of cream and try to reduce it to a sauce-y thickness. But often it's too runny or it ends upp too salty when I use the meat juices from a oven-cooked pork loin. I'll definitely try adding some gelantine next time!

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

Not going to lie I loved the ending. "Long live the empire"

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

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

Dude that skit at the end was perfect. No notes, chef's kiss!

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

@Neimonster

3 жыл бұрын

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

@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

3 жыл бұрын

Gordon Ramzanavich, do it yourself, bratan.