Exploring French sauces and the importance of the demi-glace (plus my secret recipe)
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- เผยแพร่เมื่อ 27 ก.ย. 2023
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TODAY'S FRENCH SAUCES CLASSIFICATION : • Are Mother sauces stil...
CHAPTERS:
Key components of classic sauces: 00:36
Demi glace recipe: 4:24
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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 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 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 👍🙂👨🏻🍳
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
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!
just made and... and... OMG! I could sit with this alone with a baguette dipping pieces of bread into the sauce. it's amazing.
Making Demi Glace properly is Genius. Synthesizing it down to the home kitchen is Genius.... to the second power. Well done.
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.
My main take home from this, is pre-cooking flour. That’s a real new one on me…
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 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.
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 🙂👍
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 👍🙂🙂👨🏻🍳
I just discovered, and subscribed, to your channel. Lots of good information here. Thanks!
Can’t wait for the book! 😎🎉
Excellent !
I just bought the book!
So glad to have a hardcopy and to be able to support your amazing channel.
Bon Chance!
Yeah, the number of times I’ve had to ‘row back’ with milk when making stocks, because bought cubes are too salty.
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 🙂
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.
love this series Stephan!
Great video. Love the easy instructions
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
Wonderful, so much of seriousness and love for cooking...Please more, as we all know the sauce is the King of French cuisine :)
Thank You Chef!
THANK YOU!!!
Thank you for this series, it's so helpful.
Grand merci, Chef, pour ce cadeau du ciel... beau temps et horizons !! Génial. 🌿 🙏
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. 👕😄
Awesome!
I really love your basics! I learn so much. I ordered your book!!! Can’t wait to get it.
Stephan! Thx for sharing your passion, skills & knowledge!
Thank You. I have learned so much from you. God bless You
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.
Amazing video. Really love your channel, it make the complicated French cooking techniques accessible for the home cook. Cheers!
Excellent video
Good recipe
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.
Very nice! Thanks!
🙂👍
+1 preorder for your book
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
Just made a demi from start to finish the other day! Took awhile but can’t wait to use it. Smelled so good.
❤ from India
Always recommend your channel to my friends and family for French cuisine
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Reset the brake replacement message.
Will this work as the base for sauce robert?
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?
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!
Making Demi glace now 😊
great let us know how it goes 🙂
Very helpful! I've seen other people thicken it with gelatine as well, have you ever considered adding it?
Great idea! Thanks!
Gelatine? Never!
Let this be a lesson to us all, I say: Don't roux in everything!!! Hahahahaha...I'm such a child!
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?
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?
What did you do with the chicken meat that was strained out?
Hey guys Stefan here , lovely intro
😅😅
Flour is very unnecessary in my opinion. Anyway 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?
What is the difference between this version of a demi glace made with tomato paste and a Sauce Espagnole made with tomatoes?
❤❤❤❤
Did you agree with Chef Jean Pierre to release demi glace recipe on same day?
👨🍳 Discover how sauces are classified today in French cuisine :
th-cam.com/video/SkK28MEdbvg/w-d-xo.html
Why not a mirepoix with celery?
from my family I learned that salt and sugar creates MSG effect
Who found the link to his article on mother sauces?
i actually listed a video i had .
@@FrenchCookingAcademy thank you
Good stuff. I wish the videos are shorter and to the point
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.
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.
Would paul approve of a 30min demi glace?
Adam Raguesa's method is easier, better and more versatile
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
Superior presentations from FCA.
thanks for the compliment 🙂
I have a 0 minutes demi-glace recipe, I use store bought. There's always a shorter shortcut.
A beautiful demi-glace, but please don't use aluminium pans. Throw them in the rubbish bin.
You don't know anything...