i am an american who cooks Japanese food at least twice a week... konbu is used to make dashi so it goes into making the soup but it is not the type of seaweed you will serve in the soup at the end. That is wakame.
wouldn't this be a great solution to some vegetables that are about to go bad? Like, they aren't rotting or anything, they're just looking a bit softer than you'd ordinarily prefer.
also, you can freeze old veggies, scraps etc! makes em horrible for eating, but they are fine for stock - not sure how well for the above technique but i will try - i work in a commercial kitchen so the oven is on like 24/7 anyways
Have you guys done a pasta video??? Gnocchi madness anyone? Make it gluten free ?? My fave is large tortelli with pine nuts, ricotta, spinach and egg yolk. This Demi would be amazing on there!!
"Jus; demi-glace = fancy words for sauce" That's an exceptionally poor explanation of these terms. Jus, demi-glace and sauce are three completely different things.
"Whole process is about 1 hour to 90 minutes start to finish" "Ok so cut 3lbs veggies, roast for 45 minutes, add water and put in oven for another 45 minutes, strain and simmer for 30 minutes" Hmm math.
A warning for less-experienced cooks: screwing around with a mandoline like in the video is a good way to cut off the tip of your thumb if you don't know what you are doing. Sadly, I know this from personal experience...
Sierra Silver Happened exactly what you said while cleaning asparagus. I was in a hurry and I just thought "f*ck the technique I have to speed up"... the rest is history. 2 months with a bended hand.
I was even messing around and got the tip of my ring finger sliced right off. I’m gonna be honest....I’ve been stabbed before....I’d rather be stabbed again then mandoline my finger tip off again. It wouldn’t stop bleeding! I covered it in mounds of paper towels and headed to the er. By the time I was seen the blood and paper towels had mixed and formed a paper mache cast that had to be peeled off my open fleshed finger. It’s been two years and the nerves in that tip are still jacked and hurt like daily. If I touch it it’s like needles stabbing me. I’ve not been brave enough to pull the mandoline out again
Made this last night and it was delicious with a nice viscosity/body. However, the roasting process took much longer for me than 60 minutes. I ended up raising the temperature from 300 to 315F. So much water in the vegetables, that it took about two and a half times the amount of time to achieve the same level of caramelization as shown in the video.
The difference is an oven fan. A 15 to 20 degree bump up helps. Or try preheating your oven 75 degrees hotter to give it a great start then turn down the temp after putting the pan in and closing the door.
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But he wasn't speaking Italian, now was he? If he was then I'd kind of agree with you that he should be saying "quelli gnocchi" (it's still obnoxious af to correct someone's grammar though). But he was speaking English, and in English gnocchi serves as both the plural and the singular form. Saying "those gnocchi" sounds silly--it's just like saying "those spaghetti." He was obviously referring to the dish itself and not each individual dumpling.
+ChefSteps One of your best recipes! Can you guys give amounts in tsps(ex.1/4, 1/2) for ingredients less than 10g. My scale isn't good enough to measure small amounts like that.
well, say that to people with celiac disease then, just so you know pectin is a natural substance found in fruit and such, while xanthan gum can be found practically in everything nowadays, not to mention it's also commonly used to make gluten-free goodies -_-
Don't want to be an asshole but the seaweed found in miso soup is usually wakame, kombu is used to make the dashi stock, which is used in miso soup, but it is then removed. But yeah awesome video!! Will definitely try.
+Round Mango Leftover Kombu (post-stock making) is often eaten and can be sliced and placed into soups, so it's still partially true. Also, the term "dashi stock" is actually redundant, since the word "dashi" means "stock." It's like how panko in western countries is called panko breadcrumbs, even though the word "panko" already means breadcrumbs.
+Franzapanz I think that because "dashi" is Japanese (the language), when we use it in English we treat it as a certain type of stock; like we use it the same way as "vegetable" stock, "chicken" stock, "dashi" stock. However, saying "Japanese-style stock" stock is indeed redundant. XD on a side note, sometimes my mom uses leftover kombu to make a seaweed salad, which is super tasty!
I guess Escoffier would never ever agree to your equation "demi-glace = fancy word for sauce". Anyway, the result looks very delicious, and I will try this. Thank you!
demi in the modern American high end kitchen has come to mean concentrated stock, which is honestly all that Escoffier was going for. The reason for a remmoulage is because veal bones take so freaking long to be fully spent.
I remember when a guy i worked for wanted to make a veggie sauce and he told me he had people working on a mushroom whatever, i brought this idea, he said it wouldnt work. thanks for proving me right.
A few notes. First, it did take me much longer to roast the vegetables to the desired texture - in my case, I had the vegetables in a 300 F oven for 2.5 hours. Second, I used both xanthan gum and gelatin to thicken the reduced sauce but it didn’t end up very thick...at least not as thick as a traditional demi glacé. Third, don’t throw out the vegetables used to make the demi glacé! I puréed them in my food processor and will use the results in numerous ways, including as the base for a vegan ragú. Despite all the roasting, the remaining vegetables do have flavor, which can be perked-up with garlic, Chinese chile crisp, etc.
I don't think the vegetables are supposed to have any flavour after you're done, if they do you might not have cooked them long enough in the liquid. Generally when you use this kind of technique vegetables are supposed to be completely flavourless by the end as it is supposed to release into the liquid, that's the whole point of the process.
Made this ! Incredible ! After straining , i reduced red wine till almost syrup, than add the cold juice + 2 bay leaves , reduced it for 30 min, let it cool down again, then do the old butter + flour thing, works perfect. Didn't use the chemic stuff , as i didn't know where to buy that stuff here in germany. Impressive work, keep it up guys !
Never add tomato paste to vegetables your roasting for a stock, it burns in the oven. Vegetables also should be roasted at temperatures around 425-475 in order for the water to evaporate allowing sugars in the vegetables to caramelize and brown. Also, traditionally Demi is made from brown stock and brown sauce. To me it looks like all he made was brown sauce, call me a hater but his methods are improper
Demi should be half stock and half sauce espangole reduced thick. If he would made that into a demi he would had to make a dark brown roux etc. So yeah not a demi glace. Just a thickened stock.
@@rlutzy2174 It's not suppose to be a demi. The temps are fine if not just a bit slower than higher temps, think he mentions too much caramelization makes the stock too sweet. And yeah, his times are so far off it's just entertaining, even by his count it's 2hrs min. not 60-90 minutes lol
A few questions... 1) I just read an article that you should NOT use vegetables like broccoli and cauliflower in a broth/stock because they can make it bitter. What's your opinion? Do you think it works in this recipe because you're attempting to replicate veal demi glace w/o veal? 2) Will the xantham gum make the demi glace gelatinous when cold for storage like traditional demi glace? Do you have any long-term storage solutions?
Actually you DO want to have some of the bitterness as he mentioned in the video. That way, it doesn’t get too sweet and will have a deep roasted vege flavour
Great video. Big ups to the unsung hero's of the vid.. the editors! Making this look so good for everyone to enjoy! Top notch work, no one realizes what you do, keep it up. :)
There's no way vegetables will bake to the degree shown in the video during even an hour (which is the upper time limit suggested in the video) at 150C. I suspect it's gonna take quite a bit longer - like 2 to 3 hours. Even with an oven set to fan, 1 hour won't be enough, I'm afraid, and thin slices don't help much here as it's thickness of the whole layer that matters and it's still quite thick in this case.
Amazing recipe. That huge tray of vegetables looks so tempting....but not as much as that gnocchi bowl at the end! Thanks for sharing. You're a brave man with that mandolin!
I love your videos. I wish I had the background to work for you folks. haha, Grant might have a future in the whole cooking thing! I can see him having a temple in about 50 years where people come to pledge all their worldly possessions to be shown how to cook from the food guru.
Alex Robete Yes I'm sure they're both terribly gutted. What with Ramsay's restaurants collectively holding 14 Michelin stars, he's written 20 books, one of only 4 chefs in the U.K. to maintain 3 Michelin Stars, was appointed an OBE in the Queens 2006 Honours List and inducted into the Culinary Hall of Fame in 2013. Jamie Oliver is to date at the age of 41 worth an estimated $400million, like Ramsay is a multiple and successful Restaurateur, media personality and was also awarded the MBE in the Queens Honours List in 2003, and inducted into the Culinary Hall of Fame in 2013. So obviously I'm sure they're both losing sleep at not having uploaded a similar recipe for a veggie Demi-glacé yet....you moronic wanker :o/
what is the stuff he poured it over? I saw spinach, gnocchi, and possibly potato? it looks super yummy and I need a good vegetarian meal to make my friend!
Awesome recipe! I walked up and down the produce isle at the asian market picking out whatever I thought could work for this, got two full bags of veggies for $16! I ended up using about 10lbs of veggies and got a little over a liter of the awesome demi-glace. Used some in potato soup in place of some stock to get a roasty/meaty flavor. And as I type this I'm drinking a 'not-a-latte.'
Gotta sign up for his site to even see the recipe, doesn’t include it in the description either Sweet: Carrot Onion Beet Savory: Cauliflower Shiitake Eggplant Broccoli Garlic Celery Tomato Paste Kombu Pectin Xantham Gum
If, for example, I do not reduce the stock for demi-glacing it and, instead, I add some gelatin, would it be ok to use it as stock cubes? Thanks for the video!
Uhhh Demi-glacé is defined as adding stock to a brown sauce and reducing by half. This is literally just a reduced veggie stock? You didn’t even make a brown sauce you just added xantham to impersonate the texture.
Grant is so hot 💕 And yes, when using a mandolin slicer - USE THE GUARD - I cut the tip of my right pointer finger off doing this. Still have photos from the ER visit. Don’t be me.
Well, when I make sauces like this I find the when the roasted veggies are taken this dark there is a lot of bitterness in the sauce. I have a nice solution. I make a broth essentially like in this video, then make a broth and cook that broth with black rice and cook until the rice is falling apart. The rice mellows out the bitterness and when you reduce the resulting broth it get a nice thickness without using xanthan or pectin. I finish with tamari to season which ads more umami. Also I’ve toasted the veggies but also it works fine to start with sautéing to get the color. I always get a super dark and rich sauce.
One thing i never liked how demi glace or this vegan version is made, that you have so much excess in the end which is thrown away. If you have only cuttings, then ok, but having otherwise flawless vegis being cut up and roasted for a bit of sauce seems quite wasteful. Usually when i make sauce, i fry the vegis to a point where they still are enjoyable, put water in and eat the vegis including the sauce which is created out of them. Not that profesional i guess, not suitable for any type dish either. Yet no wastege makes me feel good.
Is there anyone who tried to make this one? Mine turned out more like a wicked coffee substitute than a veggie demi. What went wrong? Any guesses, guys?
I prefer an animal to suffer for my meal, so I made this vegan meal and poured it boiling hot over my neighbor's cat, to really bring this dish to life.
Wow! I just stumbled across your channel. What a gem! I remember way back when when I was in Culinary Arts (J&W). The mind-numbing process of making demi-glace was several days and only made with beef bones. Now, there are variations to suit one's palate.
You can use the rest of it if you have half a brain. Also this demiglace could be the difference between a 4 star and a 5 star dish. Or u can buy simple soy sauce instead, if ur lazy lol
"The whole process takes about 60 minutes, maybe 90 minutes start to finish." "Roast for 40-45 minutes." (text reads 40-60) "Pop it back in for another 30-40 minutes." "Cook this down for another 20 or so minutes." (text reads 20-30) That's a minimum of 90 minutes + prep time. Let's be generous and say that cutting a bunch of vegetables takes 5 minutes. 95 minutes minimum. 135 maximum, 145 if you're a slow cutter. You really could've just edited that one sentence out, not like there wasn't a lot of editing work involved with this video already.
I just made (and froze) a batch of this to use as a base for vegan gravy for the non-meat-eaters in my family this Thanksgiving. This is a great technique I will surely use again, though it took me closer to 90 minutes to get the vegetables sufficiently browned at the instructed temperature, and this was even with the oven fan on and the veggies spread very thinly.
A heads up from Japan... Kombu is not the seaweed you get in miso soup, that is wakame. Very different texture.
To clarify further: Kombu to make the soup; wakame in the soup!
Technically right and also not right. Kombudashi, the base for the miso is made from both boiling kombu and bonito flakes. Later its taken out thougj
You mean Dasima and Miyeok.
Thanks for the heads up. I almost got into a car accident and this saved me.
i am an american who cooks Japanese food at least twice a week... konbu is used to make dashi so it goes into making the soup but it is not the type of seaweed you will serve in the soup at the end. That is wakame.
wouldn't this be a great solution to some vegetables that are about to go bad? Like, they aren't rotting or anything, they're just looking a bit softer than you'd ordinarily prefer.
Just what I was thinking. Local grocery throws them out at the end of the day even if they're perfectly good. Think I'm gonna go offer a trade.
Don’t forget how much you gonna spend $ in energy - light/gas to do a sauce
@@varun009 Go to the market at the end of a busy day and get yourself some bargains. Great way to reduce waste as well
@@Pedro28725 my local grocery doesn't do that because people then only show up at the end of the day.
also, you can freeze old veggies, scraps etc! makes em horrible for eating, but they are fine for stock - not sure how well for the above technique but i will try - i work in a commercial kitchen so the oven is on like 24/7 anyways
I luv to see this channel because everyone in chefsteps enjoy to cook and play jokes other chefs during cooking and i'm happy to see that
Nice, pumpkin seeds are nice too.
I've tried it and this recipe is amazing!!!! Thank you!
+Francesco De David Thanks for giving it a whirl!
Nice demi glace alternative.
60 mins start to finish...? Yet your times for each step add up to like 3 hours. Plus not sure how those veg get dark at 300F for 45mins?
This is an amazing recipe, thanks for sharing! :) Would you recommend adding some wine with the water for extra depth?
I did the other day and it was awesome. Aged vinegar was a nice addition the last time I made it as well.
That dish looks banging at the end!!!
Super fã de vocês! Adoro os vídeos! Sucesso a todos! Bjss
Have you guys done a pasta video??? Gnocchi madness anyone? Make it gluten free ?? My fave is large tortelli with pine nuts, ricotta, spinach and egg yolk. This Demi would be amazing on there!!
yes, going to make this! And more vegan stuff pretty please!
+nathaliew817 Have you tried this trick yet? www.chefsteps.com/activities/tips-tricks-swap-cream-with-onion-puree-for-better-brighter-flavor
+ChefSteps no, please teach me sensei!
Can you thicken it with flour like a roux? Maybe a dark Cajun style roux for extra depth of flavor?
don't u guys have any recipe for gnocchi piemontaise in the website?
how long will it stay good in the fridge?
can you use corn starch to thicken it instead of the xanthan gum and pectin?
And can stick to fried rice in omurice kichi kichi retaurance
Is it possible to roast everything and then boiled it a few weeks later ?
Can you thicken it with other ingredients, without using pectin or xanthan? I've never seen these products here in Italy.
cornflour
"Jus; demi-glace = fancy words for sauce"
That's an exceptionally poor explanation of these terms. Jus, demi-glace and sauce are three completely different things.
Adding some potato (other starchees) couldn't serve the purpose of those thickeners at the end? +ChefSteps
+ChefSteps agar agar?
Mandolin chain gun FTW
legend !
could you use gelatin instead for thickening?
Sure, that's basically what traditional demi is, but the whole point was to make it vegetarian, which gelatin isn't.
2:28 sauce thickener
I miss this video format :(
"Whole process is about 1 hour to 90 minutes start to finish"
"Ok so cut 3lbs veggies, roast for 45 minutes, add water and put in oven for another 45 minutes, strain and simmer for 30 minutes"
Hmm math.
Lol - good point.
Add alcohol and lazyness you taskmaster
Add buying, chopping, transferring, reducing etc... Seems about right
( *about* )
and I'm pretty sure he was basing it off his skill level
A warning for less-experienced cooks: screwing around with a mandoline like in the video is a good way to cut off the tip of your thumb if you don't know what you are doing. Sadly, I know this from personal experience...
Sierra Silver Happened exactly what you said while cleaning asparagus. I was in a hurry and I just thought "f*ck the technique I have to speed up"... the rest is history. 2 months with a bended hand.
Right, watching him do that with a mandoline triggered the parental safety monitor in me.
Been there...
Done that ...
I was even messing around and got the tip of my ring finger sliced right off. I’m gonna be honest....I’ve been stabbed before....I’d rather be stabbed again then mandoline my finger tip off again. It wouldn’t stop bleeding! I covered it in mounds of paper towels and headed to the er. By the time I was seen the blood and paper towels had mixed and formed a paper mache cast that had to be peeled off my open fleshed finger. It’s been two years and the nerves in that tip are still jacked and hurt like daily. If I touch it it’s like needles stabbing me. I’ve not been brave enough to pull the mandoline out again
That mandoline-machinegun at the end though. haha
Someone needs to make it into a GIF ahah
I did that
Link link!
Made this last night and it was delicious with a nice viscosity/body. However, the roasting process took much longer for me than 60 minutes. I ended up raising the temperature from 300 to 315F. So much water in the vegetables, that it took about two and a half times the amount of time to achieve the same level of caramelization as shown in the video.
They probably use a pretty well calibrated convection oven, that's why the difference
The difference is an oven fan. A 15 to 20 degree bump up helps. Or try preheating your oven 75 degrees hotter to give it a great start then turn down the temp after putting the pan in and closing the door.
Super expensive sauce that you can buy in a supermarket not so bad
are you vegitarian?
I love how you adjust your method as you go to get the right product. Chef material.
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Stop what you're doing, go to 3:07, close your eyes and play.
+Terry Dolan simply magical..
+Terry Dolan thank you
+Terry Dolan DON`T!
+Terry Dolan hahahahahahaha, horibble just horrible.
Terry Dolan okay but now try this: close your eyes and go to 2:49
Yummmm. It looked so so good drizzled over that gnocchi.
+Elias Haddad those*
+JBlizzyFan Don't be obnoxious. In English gnocchi can be both plural and singular--he's not speaking Italian.
AndrewGlot Gnocchi is an italian word, you don't get to decide other languages' grammar rules
But he wasn't speaking Italian, now was he? If he was then I'd kind of agree with you that he should be saying "quelli gnocchi" (it's still obnoxious af to correct someone's grammar though).
But he was speaking English, and in English gnocchi serves as both the plural and the singular form. Saying "those gnocchi" sounds silly--it's just like saying "those spaghetti." He was obviously referring to the dish itself and not each individual dumpling.
Perhaps (though we'd probably disagree on what constitutes bad grammar), but there was no "terribly bad grammar." What the OP said was just fine.
You'll never miss the meat with this umami-rich, vegetarian sauce recipe. chfstps.co/1LN6xY2
+ChefSteps how about the vegetable jus above big piece of meat?~ ^^
+ChefSteps One of your best recipes! Can you guys give amounts in tsps(ex.1/4, 1/2) for ingredients less than 10g. My scale isn't good enough to measure small amounts like that.
Now can you show us a kick ass gnocchi recipe?!:P
well, say that to people with celiac disease then, just so you know pectin is a natural substance found in fruit and such, while xanthan gum can be found practically in everything nowadays, not to mention it's also commonly used to make gluten-free goodies -_-
+CoasterNinja Ingredient amounts are listen on their site - www.chefsteps.com/activities/umami-bomb-vegetarian-demi-glace
Don't want to be an asshole but the seaweed found in miso soup is usually wakame, kombu is used to make the dashi stock, which is used in miso soup, but it is then removed.
But yeah awesome video!! Will definitely try.
+Round Mango Leftover Kombu (post-stock making) is often eaten and can be sliced and placed into soups, so it's still partially true.
Also, the term "dashi stock" is actually redundant, since the word "dashi" means "stock." It's like how panko in western countries is called panko breadcrumbs, even though the word "panko" already means breadcrumbs.
+Franzapanz I think that because "dashi" is Japanese (the language), when we use it in English we treat it as a certain type of stock; like we use it the same way as "vegetable" stock, "chicken" stock, "dashi" stock. However, saying "Japanese-style stock" stock is indeed redundant. XD on a side note, sometimes my mom uses leftover kombu to make a seaweed salad, which is super tasty!
+ThatGuy chai comes from chinese and so does tea just diffrent areas of china. It is used in india now after been introduced by the british traders.
+Franzapanz This is how we get. The los angeles angels.
I guess Escoffier would never ever agree to your equation "demi-glace = fancy word for sauce". Anyway, the result looks very delicious, and I will try this. Thank you!
demi in the modern American high end kitchen has come to mean concentrated stock, which is honestly all that Escoffier was going for. The reason for a remmoulage is because veal bones take so freaking long to be fully spent.
it's called demi because it's been reduced (simmered till evaporated) into HALF. Demi. Like a demi god.
I remember when a guy i worked for wanted to make a veggie sauce and he told me he had people working on a mushroom whatever, i brought this idea, he said it wouldnt work. thanks for proving me right.
Don't do that last bit unless you really want to get rid of your fingertips, btw.
Use a handguard!
can u use agar agar to thick it? Would be apple pictin work as well? its hard to find such stuff in germany - many thanks
love it! more vegetarian or vegan stuff :) !
+Andeerts Thanks for the request!
Question: When done, how long can I hold this in the freezer? I'd like to make a larger batch which I can use later.
Take out the rehydrated kombu, pop it in the microwave and make yourself some kombu crisps on the side. A waste to just throw them away :)
A few notes.
First, it did take me much longer to roast the vegetables to the desired texture - in my case, I had the vegetables in a 300 F oven for 2.5 hours.
Second, I used both xanthan gum and gelatin to thicken the reduced sauce but it didn’t end up very thick...at least not as thick as a traditional demi glacé.
Third, don’t throw out the vegetables used to make the demi glacé! I puréed them in my food processor and will use the results in numerous ways, including as the base for a vegan ragú. Despite all the roasting, the remaining vegetables do have flavor, which can be perked-up with garlic, Chinese chile crisp, etc.
I also used the liquid that I previously used to reconstitute dried porcini and shiitake mushrooms.
It's not vegetarian if you use gelatine.
If you want it thicker you might need to add more gelatin or reduce the sauce some more.
I don't think the vegetables are supposed to have any flavour after you're done, if they do you might not have cooked them long enough in the liquid. Generally when you use this kind of technique vegetables are supposed to be completely flavourless by the end as it is supposed to release into the liquid, that's the whole point of the process.
@@palee4354 My thoughts exactly, I'll stick to the pectin
Made this ! Incredible ! After straining , i reduced red wine till almost syrup, than add the cold juice + 2 bay leaves , reduced it for 30 min, let it cool down again, then do the old butter + flour thing, works perfect. Didn't use the chemic stuff , as i didn't know where to buy that stuff here in germany.
Impressive work, keep it up guys !
his times don't add up
it's not exact but it makes sense
Never add tomato paste to vegetables your roasting for a stock, it burns in the oven. Vegetables also should be roasted at temperatures around 425-475 in order for the water to evaporate allowing sugars in the vegetables to caramelize and brown. Also, traditionally Demi is made from brown stock and brown sauce. To me it looks like all he made was brown sauce, call me a hater but his methods are improper
Demi should be half stock and half sauce espangole reduced thick. If he would made that into a demi he would had to make a dark brown roux etc. So yeah not a demi glace. Just a thickened stock.
@@rlutzy2174 It's not suppose to be a demi. The temps are fine if not just a bit slower than higher temps, think he mentions too much caramelization makes the stock too sweet. And yeah, his times are so far off it's just entertaining, even by his count it's 2hrs min. not 60-90 minutes lol
Of course they don't. It's the same as recipes asking you to "caramelize onions" in 5-10 minutes.
Took way way longer than recipe. Turned out bitter. Can't recommend unfortunately :(
The whole process takes sixty, maybe ninety minutes, but simmer your vegetables for two hours.
I'm glad I wasn't the only person that noticed that. 😂😂😂 It was bothering me.
"Carrots and onions too sweet for Umaming"...proceeds to extract umami out of beetroot hueahuaehuahea
A few questions...
1) I just read an article that you should NOT use vegetables like broccoli and cauliflower in a broth/stock because they can make it bitter. What's your opinion? Do you think it works in this recipe because you're attempting to replicate veal demi glace w/o veal?
2) Will the xantham gum make the demi glace gelatinous when cold for storage like traditional demi glace? Do you have any long-term storage solutions?
Actually you DO want to have some of the bitterness as he mentioned in the video. That way, it doesn’t get too sweet and will have a deep roasted vege flavour
Tomato paste burns easily so put it in 15-20 minutes later cuz burned flavour ruins it
Great video. Big ups to the unsung hero's of the vid.. the editors! Making this look so good for everyone to enjoy! Top notch work, no one realizes what you do, keep it up. :)
Why not mix tomato puree and oil before you put it on the veggies, makes it easier to spread no?
How Long would be able to preserve that?
use it in a few recipes down the week..
how long do you think u can keep your jus in the fridge?
There's no way vegetables will bake to the degree shown in the video during even an hour (which is the upper time limit suggested in the video) at 150C. I suspect it's gonna take quite a bit longer - like 2 to 3 hours. Even with an oven set to fan, 1 hour won't be enough, I'm afraid, and thin slices don't help much here as it's thickness of the whole layer that matters and it's still quite thick in this case.
Amazing recipe. That huge tray of vegetables looks so tempting....but not as much as that gnocchi bowl at the end! Thanks for sharing. You're a brave man with that mandolin!
I love your videos. I wish I had the background to work for you folks. haha, Grant might have a future in the whole cooking thing! I can see him having a temple in about 50 years where people come to pledge all their worldly possessions to be shown how to cook from the food guru.
Why would anyone put a thumbs down on this video lol I literally just learned another cooking technique. I'm starting to like this use of Xanthan Gum.
+Henri Miel (Hen) "Strikes and gutters, ups and downs" It's how it goes sometimes. Glad you enjoyed it!
+ChefSteps It's probably Jamie Oliver and Gordon Ramsay being pissed off that they didn't think of this :P
Alex Robete Yes I'm sure they're both terribly gutted. What with Ramsay's restaurants collectively holding 14 Michelin stars, he's written 20 books, one of only 4 chefs in the U.K. to maintain 3 Michelin Stars, was appointed an OBE in the Queens 2006 Honours List and inducted into the Culinary Hall of Fame in 2013.
Jamie Oliver is to date at the age of 41 worth an estimated $400million, like Ramsay is a multiple and successful Restaurateur, media personality and was also awarded the MBE in the Queens Honours List in 2003, and inducted into the Culinary Hall of Fame in 2013. So obviously I'm sure they're both losing sleep at not having uploaded a similar recipe for a veggie Demi-glacé yet....you moronic wanker :o/
Vegas, I think you need a lie down
Great stuff! Please do more chefy veg stuff!
+carlstafariah Thanks for the feedback!
would there be any issue with juicing the post-brewed veggies? I'd think you'd get even more of the flavor and liquid out of them?
Why not?!?
Hammer them in a VitaMix, then press
Great demi. If you want it thicker you can add raw chippeas after you grill the veggies. It will give you the texture and no need to use starch
the title remind me of the anime shokugeki no souma...
oh hes so attractive it hurts
Fais AB YES! the way he cocked his head and looked into the cam at 1:42 while sliding the pan over to the center = 😍
really? I think he is very far from any kind of attraction
@@michaeladams6047 personal tastw
Does this Freeze well? Would this work with your "flavor bomb" tip/trick?
Thanks for uploading
+jgonsalv Definitely! If you give it a try, let us know how it works out!
@@chefsteps so is it just like meat sauce? you can just keep adding to and reinforcing it almost indefinitely?
what is the stuff he poured it over? I saw spinach, gnocchi, and possibly potato? it looks super yummy and I need a good vegetarian meal to make my friend!
+Cori Cooper roasted carrots too!
+Cori Cooper Arugula, carrots and gnocchi cooked in brown butter!
+Cori Cooper I find it funny how vegetarians don't put any meat in their mouths apart from a big fat............
+radioactivsmurf big fat blunt
ChefSteps - so not vegan! 😉
Awesome recipe! I walked up and down the produce isle at the asian market picking out whatever I thought could work for this, got two full bags of veggies for $16! I ended up using about 10lbs of veggies and got a little over a liter of the awesome demi-glace. Used some in potato soup in place of some stock to get a roasty/meaty flavor.
And as I type this I'm drinking a 'not-a-latte.'
Gotta sign up for his site to even see the recipe, doesn’t include it in the description either
Sweet:
Carrot
Onion
Beet
Savory:
Cauliflower
Shiitake
Eggplant
Broccoli
Garlic
Celery
Tomato Paste
Kombu
Pectin
Xantham Gum
If, for example, I do not reduce the stock for demi-glacing it and, instead, I add some gelatin, would it be ok to use it as stock cubes? Thanks for the video!
WATCH YOUR FINGERS. Using a mandoline like crazy is not funny. You can get seriously injured.
Uhhh Demi-glacé is defined as adding stock to a brown sauce and reducing by half. This is literally just a reduced veggie stock? You didn’t even make a brown sauce you just added xantham to impersonate the texture.
Grant is so hot 💕
And yes, when using a mandolin slicer - USE THE GUARD - I cut the tip of my right pointer finger off doing this. Still have photos from the ER visit. Don’t be me.
Well, when I make sauces like this I find the when the roasted veggies are taken this dark there is a lot of bitterness in the sauce. I have a nice solution. I make a broth essentially like in this video, then make a broth and cook that broth with black rice and cook until the rice is falling apart. The rice mellows out the bitterness and when you reduce the resulting broth it get a nice thickness without using xanthan or pectin. I finish with tamari to season which ads more umami.
Also I’ve toasted the veggies but also it works fine to start with sautéing to get the color. I always get a super dark and rich sauce.
One thing i never liked how demi glace or this vegan version is made, that you have so much excess in the end which is thrown away.
If you have only cuttings, then ok, but having otherwise flawless vegis being cut up and roasted for a bit of sauce seems quite wasteful.
Usually when i make sauce, i fry the vegis to a point where they still are enjoyable, put water in and eat the vegis including the sauce which is created out of them. Not that profesional i guess, not suitable for any type dish either. Yet no wastege makes me feel good.
I'm impressed. This is new to me and genious.
Nice. But you didn't Sous Vide the roasted vegetables for 24 hours and then place them in a juicer.
Is there anyone who tried to make this one? Mine turned out more like a wicked coffee substitute than a veggie demi. What went wrong? Any guesses, guys?
I mean the recipe is all good and well but dang serve me up some of that cook. Anybody knows his name? Asking for a friend.
I prefer an animal to suffer for my meal, so I made this vegan meal and poured it boiling hot over my neighbor's cat, to really bring this dish to life.
Takes 60-90 minutes but has 110 minutes of cooking time. *doubtful emoji*
That procedure most likely kills all the nutrients left in these veggies. It might be tasty, though ;)
Bro said he has never got himself with the mandolin 😅 I don’t believe you grant 😂😂
It must taste delicious, but I don’t like the idea of wasting so many vegetables and energy for a sauce.
Wow! I just stumbled across your channel. What a gem! I remember way back when when I was in Culinary Arts (J&W). The mind-numbing process of making demi-glace was several days and only made with beef bones. Now, there are variations to suit one's palate.
Thank you for this idea! I'm plant based so this will give my dishes a new level of yumminess!
I have sliced my finger with a mandoline. Wasn't fun. At all.
this is actual waste. not only can you reduce a mountain if delicious veg to mush to strain it... you can also just eat it.
Can you replace the Water with veggie stock for extra flavour?
So are you going to show us how to make that gnocchi dish at the end, or are you going to leave us wanting?
Where can I get the gnocchi recipe? It's the best looking dish I've ever see. What's in it?
chef how to keep the demi-glasse, and what is the shelf life of this preparation ?
go to any Asian market, get MSG or chicken salt, same stuff
Or reach into your cabinet, grab your soy sauce poor a little into your recipe. Done
What is that vegetable dish in this video gnocchi, carrot, kale??
3 lbs of vegetables makes 200 g demi... hmm
You can use the rest of it if you have half a brain. Also this demiglace could be the difference between a 4 star and a 5 star dish. Or u can buy simple soy sauce instead, if ur lazy lol
@@iii1429 you misunderstood me. he used imperial and metric when he explained measurements. to top it all of.. he used gram instead of deciliter.
Wtf is a gram...is it like 2 cups of demi, speak English pal lol
@@jeffbm6880 says the bruh does not speak metric
"The whole process takes about 60 minutes, maybe 90 minutes start to finish."
"Roast for 40-45 minutes." (text reads 40-60)
"Pop it back in for another 30-40 minutes."
"Cook this down for another 20 or so minutes." (text reads 20-30)
That's a minimum of 90 minutes + prep time. Let's be generous and say that cutting a bunch of vegetables takes 5 minutes. 95 minutes minimum. 135 maximum, 145 if you're a slow cutter. You really could've just edited that one sentence out, not like there wasn't a lot of editing work involved with this video already.
Is there a recipe for what you were cooking there at the end with the gnocchi?
yrtott gnocchi carrot and rocket
Gnocchi, carrots, rucola and vegetarian demi-glace?
I just made (and froze) a batch of this to use as a base for vegan gravy for the non-meat-eaters in my family this Thanksgiving. This is a great technique I will surely use again, though it took me closer to 90 minutes to get the vegetables sufficiently browned at the instructed temperature, and this was even with the oven fan on and the veggies spread very thinly.
Not sure if this is actually as good as meat sauces or it's just mirepoix
Tried this today. This amount of veggies takes considerably longer than 60 minutes to get that caramelisation. More like twice as long.
How was the flavour?