The gelatin trick is a great way to stretch the Demi for a busy steak house leaving room for profits slightly different from fine dining but still makes the grade
This is amazing. I use beef bones I get them free from our own cows and while they have more flavor but lack some of the gelatine of the young veal bones adding some extra gelatine makes for the best possible demi or full on glace.
Please note dont scrap pan with metal use wooden spoon. If you dont think them pans wont give the pot some love then you need help. Charing versus caramelizing the onions and other stuff will not bring out flavor from the sugars in them always slow roast mirepoix thus drawing sugars out thus letting them caramelize. Bring all stuff in pot to boil then slow roll it . I like the jello idea nice stuff.
So, couldn't you avoid scraping the pans the first time through and instead roast the veggies which would in essence deglaze the pans. Then you could just only deglaze once after the veggies come out of the oven? Also, why don't you coat the veggies with the tomato paste and leave them in the oven to allow them to caramelize normally? The use of a blowtorch seems completely unnecessary.
I love the gelatin what an awesome idea and the fact that you sous vide the meat I also do the exact same thing and reverse sear at the end
The gelatin trick is a great way to stretch the Demi for a busy steak house leaving room for profits slightly different from fine dining but still makes the grade
This is amazing. I use beef bones I get them free from our own cows and while they have more flavor but lack some of the gelatine of the young veal bones adding some extra gelatine makes for the best possible demi or full on glace.
Please note dont scrap pan with metal use wooden spoon.
If you dont think them pans wont give the pot some love then you need help.
Charing versus caramelizing the onions and other stuff will not bring out flavor from the sugars in them always slow roast mirepoix thus drawing sugars out thus letting them caramelize.
Bring all stuff in pot to boil then slow roll it .
I like the jello idea nice stuff.
Thank you so much!!!🎉🎉🎉
wow , great recipe , learned some new tricks, cant wait to try them out .Thank you 👍
+Joel Q. Thanks Joel!
Nice video, thanks for sharing it.will try it sure
says "Love the video/process. Just have to figure how to scale it down a bit."
+Ron Jetko thank you ron!
Good job 👍🏻 What country do you work in ?
United states
So smart
Next time please kill the video game music, but good video though!
+TheSaltCuredPig
Thank you for watching my video! I will be cautious about future music in the demos!
And the slim camera angle with borders. Nice info vid though
Do demi glace nie daje się żelatyny
Did you put any salt in that sauce ????
Its funny some one told me one day my Demi wasnt a Demi with out the Espanol sauce True or False You Tube
True. But it's a matter of how you want it.
Did you really say 72 hours, that's a lot actually 😨😨
Intimidating lol
So, couldn't you avoid scraping the pans the first time through and instead roast the veggies which would in essence deglaze the pans. Then you could just only deglaze once after the veggies come out of the oven? Also, why don't you coat the veggies with the tomato paste and leave them in the oven to allow them to caramelize normally? The use of a blowtorch seems completely unnecessary.
can i chart your sister,it would help tremenduslilili
hhm