Holy fucking shit, I completely forgot Saucier is a job, that explains so much of why they are so bloody hard to memorize! I could be a Michelin Sauce Boy by now!
@@claremontcowboy7409that's not a basic sauce at all. Where do you get your cooking knowledge from? A basic sauce takes an hour or less with far fewer steps.
@@stevelaw3886to be fair he does describe it as 'a process' in this video so it's fairly clear he isn't saying it's simple. The series is 'Sauces like a chef' after all.
@@michaelfoley906 lol, I know... I've been sitting here smiling waiting for the first pushback 😉 I was also pondering this - it is indeed sauces like a chef, but weirdly, for once I thought it would actually be fairly straightforward recipe, and instead developed into his most convoluted! 😂
@@michaelfoley906 joking aside - 'process' is also a good word here. A lot of catering involves steps, that can branch out from a root/trunk into a multitude of different things, diverging only at a certain step along the process.
@@stevelaw3886But the whole point of the series is “like a chef”!! If you want simple you can go and watch Brooklyn Beckham cook a rubbish pasta. I wouldn’t necessarily follow every step of a complex, expensive recipe like this, but I would follow elements and adapt them to home.
Stocks & glace are like gold in a kitchen. They can also help fight food waste. I store up bones, meat & some veg skins in the freezer until I have enough to make meat &/or veg stocks. I'll maybe spend a Sunday afternoon pottering in the kitchen making the stocks. It saves money buying stock in, cuts down on food waste & it does give a nice sense of achievement. Though I say I spend an afternoon doing it it doesn't mean you're chained to a stove. Most of the time the only thing minding the pots is a timer. So like Fallow say, not for everyone. But I love to cook & was brought up not to waste food - turn it into liquid gold instead.
Dude/sses: I made the best straight vegetable stock ever, by simply saving all the off-cut bits of trim from everything Veg (brocc stems, onion and carrot tops, cauliflower cores, courgette ends, kale stems, and more) that I cooked over a month. Salt, an undetectable tsp of vinegar, boil, strain, reduce. So delicious, and huge depths of flavour. I’ve been struggling to reproduce it ever since.
Ive been a line cook for 4 years, been trying to improve myself with more knowledge and techniques with the hopes of getting into a Michelin Star kitchen. You guy's videos have been so incredibly helpful and informative, thank you for putting this level of effort into them ❤️
this is probably a tasty sauce but id first just learn the classic espangole sauce. ive been a chef in high end resort towns for 20+ years and the espangole is what most places use and call demi glace. also grab yourself a copy of the food lovers companion. good luck
If taking it to the stock stage rather than a glace that couple of hours of work (I set a timer to do the pot watching & do other stuff for most of it) you can have a big container of stock for all manner of gravy, sauces, stews & soups. I only make stocks every couple of months so for me its time well spent.
This demi has 150 extra unnecessary ingredients and steps. Just beef bones and mirepoix is enough no need the whole animal kingdom. And certainly there is no need for any stock when you are making stock(beef stock to make demi???? YOU ARE MAKING A STOCK!!!) or star anise and shit for that matter. Where are the Bay leaves, where is the rosemary and thyme after you reduce your wine and before adding the demi. I've been classically trained so i don't get this at all. Parsley and lemon juice and tarragon and star anise ???? What on earth chef.
A funny thing is you use mushrooms. When o learned to be a chef we used onion, carrot and selleri. Forca jus or any other saucestarter. I understand the mushrooms for the umami but you should have enought of that from the bones.
If you refuse to humble yourself before Jesus Christ and call upon his name and ask him to save you with contrition, you will be cast into the lake of fire with no rest, day or night. And as it is appointed unto men once to die, but after this the judgment: (Heb 9:27) The Lord is not slack concerning his promise, as some men count slackness; but is longsuffering to us-ward, not willing that any should perish, but that all should come to repentance. (2 Peter 3:9) And whosoever was not found written in the book of life was cast into the lake of fire. (Revelation 20:15)
Yuck. I hate the taste when wine is added. Nasty tasting. I use things that taste delicious. It's disgusting to put booze in the food. Here comes the committee 🛸 🖖 👽 🤓 😎 🥸
What a colloasal waste of time and ingredients. The final stage has so little carried into it from the first stage. It's basically wine with some herbs and a hint of flavouring. Sorry guys not worth it
I don’t think anyone will do this at home, so may I suggest you set up a business to do this on an industrial scale and then sell this amazing sauce. You can count ME in to buy!
Why do you add fat only to take it out? Just curious. It seems like the you didn’t need a substitute for oil and there was probably some fat in the meat that was added.
I have experience up to running a starter section. Total 120 covers plus function covers up to 200. Looking for some work. CV me at Queens hotel leeds (care of city catering)
Anything made with demi glacé (traditionally made) will be. All that flavour condensing down and developing over all that cooking, reducing and resting time creates the MOST intense flavours.
Do you use the solid fat or chuck it? I think it smells a bit rancid. Cool video, just made a demi glace for my 4 year old. He's spoiled and like it with German spätzle
Can't use it for very long or for much applications because it has all the impurities and vegetable stuff that can quickly go rancid. Perhaps for some roasting, grilling at best.
Hi mate, about 15 years ago in my first kitchen, I was told to avoid putting mushrooms into stocks as it can make the stock cloudy even if skimmed properly, and it's something I've just always stuck to. Take it this is a complete myth? I've never wanted to take the risk to find out due to the amount of effort that goes into a good stock 😂 love the videos chef
Something I found when making mushroom ketchup & sauces as well as stocks is don't blend or chop mushrooms too small as it will make it cloudy. Also certain fungi have spores & gills that will break down too small, again leading to cloudiness. Finally simmer gently; a heavy rolling boil not only gives a bad taste, it breaks things down quite quickly, again leading to cloudiness. If you do muck it up & yet have to have a clear stock you can always clarify it. This adds another layer of faffing about though, so unless making a consommé or a sauce for a posh meal I don't bother.
yeap a good redwine sauce takes time. Some places reduce it for 24 hours in low heat. But star anis and rosemary was a first for me. I would have put those flavors after IF wanted those flavors
I have no intention of making these step by step cooking videos, but I enjoy watching them still 😂
Im always imagining cooking them whenever I get enough money to do so 😂
I wanna make this but the way my life set up right now I'll keep dreaming of making it😂
I don't know why you wouldn't make it. It only takes 30secs in video.
Breaking down half day of prep and ccoking into two minutes! LOL
😂 100%...
The second I saw carrots, I was thinking too much work
That's why they have a saucier in restaurants. Shit takes time
Holy fucking shit, I completely forgot Saucier is a job, that explains so much of why they are so bloody hard to memorize! I could be a Michelin Sauce Boy by now!
It's a pretty basic sauce
@@claremontcowboy7409that's not a basic sauce at all. Where do you get your cooking knowledge from? A basic sauce takes an hour or less with far fewer steps.
@@-godsspeed-9159You're confusing time with complexity.
Tropic thunder 😂 Black downy jr “I WAS A SAUCIER IN SAN ANTONI.. YAH MAN”
I would love to make this sauce but I can’t be arsed
Me neither
Same I love cooking but I'll just use a squeeze bottle instead, sorry chef.
That's why we go to restaurants.
This is a fucking expensive sauce to make
😂😂 best comment I’ve seen in a while. Ditto.
"Here's how you can create a red wine sauce in just 58 steps, 82 ingredients and 4 days".
They lose sight of what 'simple' is for average people.
I've been a chef 25 years - I'm ok with this, but it certainly isn't for the general public!
@@stevelaw3886to be fair he does describe it as 'a process' in this video so it's fairly clear he isn't saying it's simple. The series is 'Sauces like a chef' after all.
@@michaelfoley906 lol, I know... I've been sitting here smiling waiting for the first pushback 😉
I was also pondering this - it is indeed sauces like a chef, but weirdly, for once I thought it would actually be fairly straightforward recipe, and instead developed into his most convoluted! 😂
@@michaelfoley906 joking aside - 'process' is also a good word here. A lot of catering involves steps, that can branch out from a root/trunk into a multitude of different things, diverging only at a certain step along the process.
@@stevelaw3886But the whole point of the series is “like a chef”!! If you want simple you can go and watch Brooklyn Beckham cook a rubbish pasta. I wouldn’t necessarily follow every step of a complex, expensive recipe like this, but I would follow elements and adapt them to home.
Thanks for showing us how to do this properly. Theres hundreds of shortcut videos, but I want to learn the chef way!
Awesome! Just sold my car to buy all the ingredients 😆
Brilliant 😂😂😂
😅😂😂😂😂 my thoughts exactly
That's why even some fancier restaurants don't do it like that anymore. The ingredients add up quite a bit.
I bought a bottle of red wine tonight in order to make one of your dishes tomorrow.... but I've gone and bloody drunk it 😆
Honestly not a bad choice😂
Yeah that's why you always buy two, one to cook with and one to cook alongside with.
Stocks & glace are like gold in a kitchen. They can also help fight food waste. I store up bones, meat & some veg skins in the freezer until I have enough to make meat &/or veg stocks. I'll maybe spend a Sunday afternoon pottering in the kitchen making the stocks. It saves money buying stock in, cuts down on food waste & it does give a nice sense of achievement. Though I say I spend an afternoon doing it it doesn't mean you're chained to a stove. Most of the time the only thing minding the pots is a timer. So like Fallow say, not for everyone. But I love to cook & was brought up not to waste food - turn it into liquid gold instead.
Dude/sses: I made the best straight vegetable stock ever, by simply saving all the off-cut bits of trim from everything Veg (brocc stems, onion and carrot tops, cauliflower cores, courgette ends, kale stems, and more) that I cooked over a month. Salt, an undetectable tsp of vinegar, boil, strain, reduce. So delicious, and huge depths of flavour. I’ve been struggling to reproduce it ever since.
I like how he adds stock to make what's essentially a stock
Ive been a line cook for 4 years, been trying to improve myself with more knowledge and techniques with the hopes of getting into a Michelin Star kitchen. You guy's videos have been so incredibly helpful and informative, thank you for putting this level of effort into them ❤️
this is probably a tasty sauce but id first just learn the classic espangole sauce. ive been a chef in high end resort towns for 20+ years and the espangole is what most places use and call demi glace. also grab yourself a copy of the food lovers companion. good luck
In only 47 steps and 16 hours you can have a nice red wine sauce!
Did you not hear the 'like a chef' part or do you have the 'Tiktok attention span'?
Worth it
that's why you go to these restaurants
If taking it to the stock stage rather than a glace that couple of hours of work (I set a timer to do the pot watching & do other stuff for most of it) you can have a big container of stock for all manner of gravy, sauces, stews & soups. I only make stocks every couple of months so for me its time well spent.
Fuck me dead. Process was so long the video cut off before they could finish the sauce 🤣
This demi has 150 extra unnecessary ingredients and steps. Just beef bones and mirepoix is enough no need the whole animal kingdom. And certainly there is no need for any stock when you are making stock(beef stock to make demi???? YOU ARE MAKING A STOCK!!!) or star anise and shit for that matter. Where are the Bay leaves, where is the rosemary and thyme after you reduce your wine and before adding the demi. I've been classically trained so i don't get this at all. Parsley and lemon juice and tarragon and star anise ???? What on earth chef.
Man raided the vineyard for this one! 😅😅😅
It would be really helpful to get some approximate measurements/weights in the description
Can we please have the recipe for the chelsea tart (caramelised whey) ... it was the most delicious thing I've ever had
A funny thing is you use mushrooms. When o learned to be a chef we used onion, carrot and selleri. Forca jus or any other saucestarter. I understand the mushrooms for the umami but you should have enought of that from the bones.
Love this series!
One of the best chefs said use a knorr stockpot
no one of the best chefs got paid to say use knorr stockpots
and a generous amount of olive oil
Well Marco Pierre White uses it in all his dishes.@@BobaPhettamine
Must be a TV chef.
he's talking about marco pierre white @@xPandamon
Yeah I think I’ll pass with this one 😂
Can you make the famous Entercote steak sauce the quick way which just 4-5 ingredients instead of 16
❤
OMG I'm in love with this sauce ❤ absolutely beautiful recipe.
If you refuse to humble yourself before Jesus Christ and call upon his name and ask him to save you with contrition, you will be cast into the lake of fire with no rest, day or night.
And as it is appointed unto men once to die, but after this the judgment: (Heb 9:27)
The Lord is not slack concerning his promise, as some men count slackness; but is longsuffering to us-ward, not willing that any should perish, but that all should come to repentance. (2 Peter 3:9)
And whosoever was not found written in the book of life was cast into the lake of fire. (Revelation 20:15)
I just wanna eat that stew at the beginning!
Demi-glacé, to make:
1. Have a power station exclusively supplying you with electricity...
Those guys are 1 of 2 actual good food creators on YT shorts.
No, just no. Did you seriously bring a stock to a boil? And it's so thin. Not reduced correctly.
Smh
I compliment your bearnaise, and this pops up...
Well, if I make a nice chicken soup from scratch, I just reduce two cups with half a cup red wine to a demi glaze. Season it, done... 😅😅😅
Exactly why I don’t make my own stock because it takes anywhere from 3-5 business days.
Yuck. I hate the taste when wine is added. Nasty tasting. I use things that taste delicious. It's disgusting to put booze in the food. Here comes the committee 🛸 🖖 👽 🤓 😎 🥸
This man loves tarragon
Through his content it’s like a light 💡 bulb turned on. Fine food equals great sauces……ohhhhhh!!!😂
Only a chef would go to those lengths. No wonder it’s delicious though…..
If u don't utilize balsamic vinegar your limiting your potential
Εντάξει,εύκολο,δεν κάνεις και τίποτα φοβερό.
“Food wishes” has a way easier method using chicken wings and just a couple of bits of beef.
Yeahhhh nevermind I'll just make kraft dinner
179 steps
What a colloasal waste of time and ingredients. The final stage has so little carried into it from the first stage. It's basically wine with some herbs and a hint of flavouring. Sorry guys not worth it
Trying to follow/understand this without watching 8 times 😢
Woah. Nothing how College teaches you 💀 Gonna have to try this, looks and sounds much better 🤤
Complex
Why add chicken stock or beef stock if you are already making a stock????
It looks wonderful. Iam just curious why every demiglaze i have made or seen is a lot thicker than the one here.
"I know it's Easter but I promise it will be ready by Christmas 🎄 ".
You can keep your sauce bro there's no way I'm fking around like that for a sauce 😂
I don’t think anyone will do this at home, so may I suggest you set up a business to do this on an industrial scale and then sell this amazing sauce.
You can count ME in to buy!
How is this free and everybody is still complaining in the comments
Over kill no way this sauce is that good…. Sorry not interested😂😂
Why do you add fat only to take it out? Just curious. It seems like the you didn’t need a substitute for oil and there was probably some fat in the meat that was added.
My red wine sauce is a mushroom stockcube and lots of love.
Demiglace is delicious, but too much waste and prep for just a sauce.
Could you please do a red wine and chocolate sauce for Beef Wellington?🙏🏻
Okay, I want to make red wine sauce for my wife’s and my steak.
So how do I do that?
Why is beef stock and ingredient in your beef stock lol
"SKIM THE SCUMMMMM!" - MATTY MATHESON
I have experience up to running a starter section. Total 120 covers plus function covers up to 200. Looking for some work. CV me at Queens hotel leeds (care of city catering)
looking to commis or kp.
too much time and effort AND power using
That sauce is far too thin. Im sure it taste great, but if you made that in class, I'd fail you.
Its thin, and you don't reduce port, its already reduced wine with alcohol re added.
In this sauce I think the tarragon is the herb star. Tarragon in a reduced red wine sauce,,, enough said.
I like the sauce but i'll skip the effort making it😂
That better be one freaking awesome tasting sauce after all that work.
Anything made with demi glacé (traditionally made) will be. All that flavour condensing down and developing over all that cooking, reducing and resting time creates the MOST intense flavours.
thats not how its done at all, wrong from start to end.
Why do we continue to use chicken stock when making a beef sauce.
I'd like to try that on steak but I cannot afford to make the sauce.
Bro didn't make a sauce. He made an entire meal for a family of 4.
It’s easy, all you have to do is follow these 128 steps!
A lot of effort goes into a jus, not cheap either, bones aren't free.
What happened to all the beef meat after you've boiled it up
Can you use sage as well as the parsley, rosemary and thyme?
would it not be better to cook the water out of the mushrooms first?
You can also buy a sachet of pepper sauce for 1€ if your in a hurry 😂
Do you need to mante au beurre is it 100% nessacery?
star anise? ok, thats a surprise, will give it a go.
Mate just put a bit of salt and pepper she will be right
Do you use the solid fat or chuck it? I think it smells a bit rancid. Cool video, just made a demi glace for my 4 year old. He's spoiled and like it with German spätzle
Can't use it for very long or for much applications because it has all the impurities and vegetable stuff that can quickly go rancid. Perhaps for some roasting, grilling at best.
Fat like that will stink and taste bad once it's gone through that process
Too long, I'll use Oxo instead😊
I wish to God I could learn how to like wine.
no chef I ever worked with worth his salt!
Well I guess I'm never making that then
Hi mate, about 15 years ago in my first kitchen, I was told to avoid putting mushrooms into stocks as it can make the stock cloudy even if skimmed properly, and it's something I've just always stuck to. Take it this is a complete myth? I've never wanted to take the risk to find out due to the amount of effort that goes into a good stock 😂 love the videos chef
If you’re gonna whisk in loads of butter, does it matter if it’s clear? Or does it really matter anyway unless you’re making a crystal clear consommé?
Something I found when making mushroom ketchup & sauces as well as stocks is don't blend or chop mushrooms too small as it will make it cloudy. Also certain fungi have spores & gills that will break down too small, again leading to cloudiness. Finally simmer gently; a heavy rolling boil not only gives a bad taste, it breaks things down quite quickly, again leading to cloudiness. If you do muck it up & yet have to have a clear stock you can always clarify it. This adds another layer of faffing about though, so unless making a consommé or a sauce for a posh meal I don't bother.
Nah im good, if you cant make the beef taste good without all that extra you either have bad beef, or lack cooking skills.
Nice to watch, don’t have the time?
Knorr Demi-glacé granules..
also carrots your only aromats? get tae fook!
Best TH-cam chef
This is why people buy the packet sauces
How could you use this with a red curry?
That's quite a process for sauce.
Who would seriously do this at home to day
How to make a sauce complicated to look ace
Can I use the fat solids to sauté with?
Can you please do a video on demi glacé
Then you can use that fat to fry things in
star anise in a demi glace? get tae fook!
Four of us came to Fallow last week and every single piece of food we had was absolutely exceptional. Thank you!
yeap a good redwine sauce takes time. Some places reduce it for 24 hours in low heat. But star anis and rosemary was a first for me. I would have put those flavors after IF wanted those flavors
So reduce a red, add stock and cold butter.
That's lot of work