I was a high school drop out and cooking took me out of poverty. When I was 14 I was already working in kitchens and one day the Chef I was working for suggested i move to Philadelphia and be an apprentice at Georges Perrier's LeBec Fin.I became obsessed with French cooking and became a classically trained French Chef. I'm 53 now and love Chef Stephans Cooking classes! Stay inspired, keep learning. ~Bon Appétit
Did you know Chip Roman there? His sauces are always brilliant at his own restaurant and I assume it is because he was the Saucier at Le Bec Fin (btw I was at LBF's closing night and Georges was standing next to me, took my spoon and rapped it on my wine glass before he made his goodbye speech lol , end of an era).
Years ago, before you could buy unsalted boullion, I used to make a brown chicken stock that was in Jacques Pepin's cookbook. It is very much the same but had no store bought stock or flour. After 6 hours of simmering and straining, I would let it cool in the fridge, skim the fat, then reduce by half (demi) and reduce by half again (glace de viande). This I cooled and cut into cubes as it was full of gelatin and very firm. I used to freeze the cubes and put them into plastic bags and they would keep for a couple of months. I could use them to enrich sauces.
I have several books with slightly different methods. My fav. is the Charlie Trotter's _Meat and Game_ book. and the recipies in the appendix for stocks.
I just prepared a dinner for 40 people that included a bordelaise sauce and I went full Escoffier with it. It’s ok for a commercial kitchen and my team of 3 chefs but your recipe for the demi is perfect for the home kitchen. The differences in the resulting sauces are very subtle.
I just bought my *FCA Passport.* 👀 I went to culinary school through UCLA in 1988 & two weeks into my first gig at a then high-end bistro, I almost traded hands w the a’hole chef no one could stand. Only wanted to cook for friends & family ever since. I’m hoping this academy will turbocharge my existing passion for not only home cooking, but elevate my techniques across the board. Here’s hopin! 🥂
Another brilliant video, showing how straightforward it can be to make super-tasty sauces. Back to the Academy to continue the learning! Thanks, Stephane!
Funny, basically at the same time chef Jean Pierre also published a demi glace video on his channel. He goes all in over there. I like the hack to be honest! Great video!
A wonderful time saving addition to the toolbox! Ever since going to a low carb high fat diet last year, my demand for salt went up yet the blood tests remain within range which justifies those little salt grains. I plan on using this technique as my ‘go to’ method
Really liking this new series on sauces. Making stock, sauces & glace is a bit of a passion of mine, its fun, cuts down food waste in the kitchen & the end result is gold in terms of flavour. I made a sauce that was new; to me anyway, last night to go with some chicken. A sauce à la diable, I really enjoyed it & it was something out of the ordinary for me. So many sauces to learn & play with. Looking forward to the next video.
@@Jerundd Cheers for mentioning it. I have seen it, interesting he found that Hollandaise is probably not a mother sauce after all. Funnily enough I'm wearing his t-shirt stating that at the moment. 👕😄
Hello Chef, thank you for this video. A demi-glace is a must-have in the freezer that is ready to use in no time when needed. I appreciate that you showed us that this sauce can be made with a bought stock of our choice. But it is fun to make it from scratch. I like the very well-explained technique you showed us. Thank You and Best Regards.
I bought the book about 6 weeks ago. The photography is stunning and the layout and organization is superb. I've already made the demi-glace and a few other things. Wonderful flavors!
Be careful with salt and do not buy salted stock. If you reduce them, the salt concentration increases. When the sauce is ready you can always add more salt afterwards.
@@chrismclaughlin9722 YEP! Roast bones, make stock. I do keep some box chx stock on hand for when I'm out of my own. I use it to cook rice and/or beans. In the upper midwest, were just hitting stock makin' season. He last year my friend was running a small kitchen and doing a duck sausage thing. I got 2 5 ga. buckets of duck carcases from him. Great stock and shit-tonnes of duck fat. That fat gets every fkn place even if one is careful (I'm not). The stock is great, but frying eggs in that rendered fat is exquisite .
These videos are great- is the place of filming a restaurant, your home, or a stand-alone studio? Very curious about that. Thank you for sharing your experience, skills & knowledge about French cooking & culture.
I was curious and looked up demi-glace in Escoffier (my translation calls it "half-glaze" but nobody calls it that) and it is nothing at all like what you did here. I like what you've done to make it quicker and simpler instead of performing "despumation" for six or eight hours. Escoffier: "It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is reduced to nine-tenths of a quart." The recipe for Espagnole aka brown sauce is also something no one at home should have to do. I'm with Escoffier on the salt, though.
the thing with full blown classic stock and demi glace , it’s sounds fun on paper and it is great to organize a stock day to store plenty in the freezer, but once you go through the process a few time reality sets in. and you realize that anything faster is more then welcome😄🙂
Hello there! I just placed my order for the French cooking academy cookbook. I expecting it tomorrow. So i am going to check it at weekend. Soon Stephen you are going to hear my opinion. But after all i am sure what it's going to be magnificent. Now turn have the second one
I have been naturally using a fortified-at-home store bought for everything for as long as I can remember. Take the basic and just skip the early stages to enhance it later 👍
An update -- I made my second batch of this demi-glace (this time using button mushrooms) and I used more mirepoix with the 4 cups of store-bought bone broth. Total yield -- one half of an ice cube tray, which is now in the freezer and will be added to my other "chunks" when frozen. This recipe works well, and I use the the demi-glace when needed and there is nothing I've ever had that tastes better.
In addition, I had the ignition switched when connecting the new sensor, but this prevents the car system recognizes the brake pads replacement. You have to switch of the car first, connect the new sensor and only then switch on the car. But you need a service computer (I use Carly) to Reset the brake replacement message.
11.10.. the professional reduction by 3/4 Im sure would be for those intense sauces where you get exactly 7 drops of sauce around the outside off the plate on a tiny $85 gourmet appetiser
Thanks for this A+ video!⭐⭐⭐⭐⭐⭐Excellent demonstration! Question: I am planning to make braised duck breast and duck leg confit . Do you believe the wine in a demi-glace can be successfully substituted with an acid-fruit vinegar or acid-fruit molasses such as a dense blueberry vinegar or pomegranate molasses/syrup ? Thank you for your consideration and again for your great video!
Absolutely love this channel, and have decided to learn sauces, with Stephanes help, once and for all. But… we've got stock, broth, Espagnole, glace, demi-glace… my head is spinning! I am trying to learn the difference between them all, and how they are all used. Does anybody have a simple guide to my queries?
I’d like to like this, but it is rote learning without theory. I know veal stock is rich in collagen because veal bones have more available collagen to dissolve. Where is the collagen in this sauce coming from? Is there a role for adding gelatin?
Count me as another convert. The flavor is miles above what I made previously and I am completely won over to the use of demi-glace made per Chef Stephane. Making it from bones is impractical these days -- unless you're buying for commercial purposes, it's almost impossible to buy a small quantity of bones to make demi-glace the traditional way. You just can't find them and ordering online requires buying a large amount, $100 minimum is what I found. I'll go with Chef Stephane's method -- it tastes great, and that's what counts.
Stock is a very annoying word. One always has to wait until halfway through most YT recipes to know what they actually mean with "stock". In my mother tongue, Swedish, we have two words: "fond" (a dark reduction based on seared meat and veggies) and "buljong" (a see-through liquid based on boiled meat and veggies). Same in French, I suppose? I'm thoroughly enjoying your videos and slowly beginning to grasp the landscape of stocks (!), mother sauces and their offspring. Keep up the good work!
BTW -- I'm taking the chicken that's used in this recipe -- after cooking (carcass and two wings) and I'm going to incorporate it in the rest of the chicken (breast and 2 thigh/leg combos, poached separately) and will use it elsewhere. No way am I going to toss out that chicken that yielded so much.
Something I don’t really get is the involvement of a few vegetables. From a stock or demi we want MEEEEAAATTT flavour, nothing else. Surely all veg is gonna do is sweeten it up a little and not be so meaty? It’s not like there’s a TON of veg (unlike Chef John Pierre who uses about 73kg of veg per kg of meat 😂) so really why use any veg whatsoever? Why is it only ONE bayleaf, even if making a pot the size of Arizona it’s still always ONE bayleaf, is the stuff really that strong? I’ve used 2-3 leaves in stews before and don’t taste it at all.
I was a high school drop out and cooking took me out of poverty. When I was 14 I was already working in kitchens and one day the Chef I was working for suggested i move to Philadelphia and be an apprentice at Georges Perrier's LeBec Fin.I became obsessed with French cooking and became a classically trained French Chef. I'm 53 now and love Chef Stephans Cooking classes! Stay inspired, keep learning.
~Bon Appétit
Did you know Chip Roman there? His sauces are always brilliant at his own restaurant and I assume it is because he was the Saucier at Le Bec Fin (btw I was at LBF's closing night and Georges was standing next to me, took my spoon and rapped it on my wine glass before he made his goodbye speech lol , end of an era).
Years ago, before you could buy unsalted boullion, I used to make a brown chicken stock that was in Jacques Pepin's cookbook. It is very much the same but had no store bought stock or flour. After 6 hours of simmering and straining, I would let it cool in the fridge, skim the fat, then reduce by half (demi) and reduce by half again (glace de viande). This I cooled and cut into cubes as it was full of gelatin and very firm. I used to freeze the cubes and put them into plastic bags and they would keep for a couple of months. I could use them to enrich sauces.
I have several books with slightly different methods. My fav. is the Charlie Trotter's _Meat and Game_ book. and the recipies in the appendix for stocks.
just made and... and... OMG! I could sit with this alone with a baguette dipping pieces of bread into the sauce. it's amazing.
I LOVE how you develop flavor and build fonds! NO ONE, aside from good chefs will do this for online instruction!! Well done, Stephane! 💯😀
That’s my uncle
I just prepared a dinner for 40 people that included a bordelaise sauce and I went full Escoffier with it. It’s ok for a commercial kitchen and my team of 3 chefs but your recipe for the demi is perfect for the home kitchen. The differences in the resulting sauces are very subtle.
I just bought my *FCA Passport.* 👀 I went to culinary school through UCLA in 1988 & two weeks into my first gig at a then high-end bistro, I almost traded hands w the a’hole chef no one could stand. Only wanted to cook for friends & family ever since.
I’m hoping this academy will turbocharge my existing passion for not only home cooking, but elevate my techniques across the board.
Here’s hopin! 🥂
thanks for that there is plenty of material waiting for you . looking forward to see wha you are making at the fca club 👍🙂👨🏻🍳
Another brilliant video, showing how straightforward it can be to make super-tasty sauces. Back to the Academy to continue the learning!
Thanks, Stephane!
My pleasure love to see the motivation 🙂👍
Funny, basically at the same time chef Jean Pierre also published a demi glace video on his channel. He goes all in over there. I like the hack to be honest! Great video!
Outstanding. Thank you for improving my cooking skills…my wife thanks you too.
A wonderful time saving addition to the toolbox! Ever since going to a low carb high fat diet last year, my demand for salt went up yet the blood tests remain within range which justifies those little salt grains. I plan on using this technique as my ‘go to’ method
it’s super useful it’s fast and work wonders 👍🙂🙂👨🏻🍳
Making Demi Glace properly is Genius. Synthesizing it down to the home kitchen is Genius.... to the second power. Well done.
Really liking this new series on sauces. Making stock, sauces & glace is a bit of a passion of mine, its fun, cuts down food waste in the kitchen & the end result is gold in terms of flavour. I made a sauce that was new; to me anyway, last night to go with some chicken. A sauce à la diable, I really enjoyed it & it was something out of the ordinary for me. So many sauces to learn & play with. Looking forward to the next video.
well since you are so keen , maybe you should have a look at our sauce course. it’s one of the most extensive course on french sauces there is
@@FrenchCookingAcademy I'll have a look, I've never done an online course before so could be interesting.
@@Getpojke Alex from French Guy Cooking has also done a great series on sauces. You should check it out.
@@Jerundd Cheers for mentioning it. I have seen it, interesting he found that Hollandaise is probably not a mother sauce after all. Funnily enough I'm wearing his t-shirt stating that at the moment. 👕😄
Hello Chef, thank you for this video. A demi-glace is a must-have in the freezer that is ready to use in no time when needed. I appreciate that you showed us that this sauce can be made with a bought stock of our choice. But it is fun to make it from scratch. I like the very well-explained technique you showed us. Thank You and Best Regards.
my pleasure and yes having options is never a bad thing 🙂
Wonderful, so much of seriousness and love for cooking...Please more, as we all know the sauce is the King of French cuisine :)
I just bought the book!
So glad to have a hardcopy and to be able to support your amazing channel.
Bon Chance!
I bought the book about 6 weeks ago. The photography is stunning and the layout and organization is superb. I've already made the demi-glace and a few other things. Wonderful flavors!
Thank you for this series, it's so helpful.
Grand merci, Chef, pour ce cadeau du ciel... beau temps et horizons !! Génial. 🌿 🙏
Can’t wait for the book! 😎🎉
I really love your basics! I learn so much. I ordered your book!!! Can’t wait to get it.
Le fantastique!
I never thought I'd say that, but after seeing this video
I'm going to try making my own demiglaise!
Thanks.
You got it. No difficult and so worth it.
Stephan! Thx for sharing your passion, skills & knowledge!
Be careful with salt and do not buy salted stock. If you reduce them, the salt concentration increases. When the sauce is ready you can always add more salt afterwards.
Agreed except the part about buying stock haha always make that shit
That’s my uncle
@@chrismclaughlin9722 YEP! Roast bones, make stock.
I do keep some box chx stock on hand for when I'm out of my own. I use it to cook rice and/or beans.
In the upper midwest, were just hitting stock makin' season.
He last year my friend was running a small kitchen and doing a duck sausage thing. I got 2 5 ga. buckets of duck carcases from him.
Great stock and shit-tonnes of duck fat. That fat gets every fkn place even if one is careful (I'm not).
The stock is great, but frying eggs in that rendered fat is exquisite .
I found that out the hard way, too.
If the kitchens quiet, make stock
These videos are great- is the place of filming a restaurant, your home, or a stand-alone studio? Very curious about that. Thank you for sharing your experience, skills & knowledge about French cooking & culture.
Great recipe! I've made mock demi-glace using a similar method but rather than using flower I add one to two packs of gelatin.
This is great Stephane. Thanks so much! I making ‘home Demi-Glacé now.
Thank You Chef!
Thank You. I have learned so much from you. God bless You
I was curious and looked up demi-glace in Escoffier (my translation calls it "half-glaze" but nobody calls it that) and it is nothing at all like what you did here. I like what you've done to make it quicker and simpler instead of performing "despumation" for six or eight hours. Escoffier: "It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is reduced to nine-tenths of a quart." The recipe for Espagnole aka brown sauce is also something no one at home should have to do. I'm with Escoffier on the salt, though.
the thing with full blown classic stock and demi glace , it’s sounds fun on paper and it is great to organize a stock day to store plenty in the freezer, but once you go through the process a few time reality sets in. and you realize that anything faster is more then welcome😄🙂
@@FrenchCookingAcademy I agree completely.If you think about it before trying it it might occur to you that you should not try this at home.
Thank you Chef. Veal stock is not available but I will make it with my homemade chicken stock (that has no salt in it).
it works fine as well
Amazing video. Really love your channel, it make the complicated French cooking techniques accessible for the home cook. Cheers!
My main take home from this, is pre-cooking flour. That’s a real new one on me…
THANK YOU!!!
I just discovered, and subscribed, to your channel. Lots of good information here. Thanks!
Great video. Love the easy instructions
Hello there! I just placed my order for the French cooking academy cookbook.
I expecting it tomorrow.
So i am going to check it at weekend. Soon Stephen you are going to hear my opinion. But after all i am sure what it's going to be magnificent.
Now turn have the second one
love this series Stephan!
Yeah, the number of times I’ve had to ‘row back’ with milk when making stocks, because bought cubes are too salty.
Awesome!
I have been naturally using a fortified-at-home store bought for everything for as long as I can remember. Take the basic and just skip the early stages to enhance it later 👍
An update -- I made my second batch of this demi-glace (this time using button mushrooms) and I used more mirepoix with the 4 cups of store-bought bone broth. Total yield -- one half of an ice cube tray, which is now in the freezer and will be added to my other "chunks" when frozen. This recipe works well, and I use the the demi-glace when needed and there is nothing I've ever had that tastes better.
Excellent !
Very nice! Thanks!
🙂👍
Just made a demi from start to finish the other day! Took awhile but can’t wait to use it. Smelled so good.
Excellent video
Very helpful! I've seen other people thicken it with gelatine as well, have you ever considered adding it?
Great idea! Thanks!
Gelatine? Never!
Good recipe
In addition, I had the ignition switched when connecting the new sensor, but this prevents the car system recognizes the brake pads replacement. You have to switch of the car first, connect the new sensor and only then switch on the car. But you need a service computer (I use Carly) to
Reset the brake replacement message.
❤ from India
+1 preorder for your book
Hey guys Stefan here , lovely intro
😅😅
11.10.. the professional reduction by 3/4 Im sure would be for those intense sauces where you get exactly 7 drops of sauce around the outside off the plate on a tiny $85 gourmet appetiser
Let this be a lesson to us all, I say: Don't roux in everything!!! Hahahahaha...I'm such a child!
Thanks for this A+ video!⭐⭐⭐⭐⭐⭐Excellent demonstration! Question: I am planning to make braised duck breast and duck leg confit . Do you believe the wine in a demi-glace can be successfully substituted with an acid-fruit vinegar or acid-fruit molasses such as a dense blueberry vinegar or pomegranate molasses/syrup ? Thank you for your consideration and again for your great video!
Can this be prepared in advance and kept in the refrigerator/freezer until ready to use?
If so, for how long can it be kept?
Making Demi glace now 😊
great let us know how it goes 🙂
Absolutely love this channel, and have decided to learn sauces, with Stephanes help, once and for all. But… we've got stock, broth, Espagnole, glace, demi-glace… my head is spinning! I am trying to learn the difference between them all, and how they are all used. Does anybody have a simple guide to my queries?
Veal stock isn't really a thing in the U.S. (at least I've never been able to find it). What's the next best option?
Will this work as the base for sauce robert?
Always recommend your channel to my friends and family for French cuisine
Flour is very unnecessary in my opinion. Anyway great video.
I’d like to like this, but it is rote learning without theory. I know veal stock is rich in collagen because veal bones have more available collagen to dissolve. Where is the collagen in this sauce coming from? Is there a role for adding gelatin?
Count me as another convert. The flavor is miles above what I made previously and I am completely won over to the use of demi-glace made per Chef Stephane. Making it from bones is impractical these days -- unless you're buying for commercial purposes, it's almost impossible to buy a small quantity of bones to make demi-glace the traditional way. You just can't find them and ordering online requires buying a large amount, $100 minimum is what I found. I'll go with Chef Stephane's method -- it tastes great, and that's what counts.
Did you agree with Chef Jean Pierre to release demi glace recipe on same day?
What did you do with the chicken meat that was strained out?
Why not a mirepoix with celery?
What is the difference between this version of a demi glace made with tomato paste and a Sauce Espagnole made with tomatoes?
from my family I learned that salt and sugar creates MSG effect
You and Chef Jean-Pierre add Demi Glace recipe on the same day, not often you see that
some people said that well maybe great minds thinks alike 😄😄🌈⭐️
@@FrenchCookingAcademy Hehe, and youtubers do speak to each other
❤❤❤❤
Stock is a very annoying word. One always has to wait until halfway through most YT recipes to know what they actually mean with "stock". In my mother tongue, Swedish, we have two words: "fond" (a dark reduction based on seared meat and veggies) and "buljong" (a see-through liquid based on boiled meat and veggies). Same in French, I suppose?
I'm thoroughly enjoying your videos and slowly beginning to grasp the landscape of stocks (!), mother sauces and their offspring. Keep up the good work!
Both words are Franch: fond and bouillon.
BTW -- I'm taking the chicken that's used in this recipe -- after cooking (carcass and two wings) and I'm going to incorporate it in the rest of the chicken (breast and 2 thigh/leg combos, poached separately) and will use it elsewhere. No way am I going to toss out that chicken that yielded so much.
Can't find Veal Stock anywhere in Ohio, Even Jungle Jim's in Cincinnati doesn't carry it.........
👨🍳 Discover how sauces are classified today in French cuisine :
th-cam.com/video/SkK28MEdbvg/w-d-xo.html
Who found the link to his article on mother sauces?
i actually listed a video i had .
@@FrenchCookingAcademy thank you
Something I don’t really get is the involvement of a few vegetables. From a stock or demi we want MEEEEAAATTT flavour, nothing else. Surely all veg is gonna do is sweeten it up a little and not be so meaty? It’s not like there’s a TON of veg (unlike Chef John Pierre who uses about 73kg of veg per kg of meat 😂) so really why use any veg whatsoever?
Why is it only ONE bayleaf, even if making a pot the size of Arizona it’s still always ONE bayleaf, is the stuff really that strong? I’ve used 2-3 leaves in stews before and don’t taste it at all.
Adam Raguesa's method is easier, better and more versatile
Would paul approve of a 30min demi glace?
Everyone wants demi glace, but nobody wants to put in the work.
I would not use chicken , I wold use beef!
Finding good stocks such as beef stock and beef stock is almost impossible in America it's all watered down crap
Good stuff. I wish the videos are shorter and to the point
How much shorter do you want it? Lol. He's pretty to the point in explaining the process.
I have a 0 minutes demi-glace recipe, I use store bought. There's always a shorter shortcut.
Superior presentations from FCA.
thanks for the compliment 🙂
You don't know anything...