I Tried Anthony Bourdain's Secret Demi Glace | BTB E17

It's about time I tackled Demi Glace, the secret described by some as the mother of french cooking. This was deeply gratifying to make, and I'm now equipped for some serious recipes coming up. Learning to cook Demi Glace with Anthony Bourdain's Les Halles Cookbook.

🔪 My Essentials
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📚 Chapters
00:00 - Anthony Bourdain's Demi Glace
01:15 - Breaking Down The Ingredients
01:58 - Prepping The Demi Glace
03:56 - Reducing And Relaxing
06:55 - The Finished Product

🍎 Ingredients
NOTE these ingredients are relative to your pot size.
• equal parts beef bones and beef knuckles
• tomato paste
* Vegetables combined are no more than 1/3 the amount of bones used *
• 50% white onions
• 25% carrots
• 25% celery
• thyme
• 2/3 Bay Leaves
• 3-4 Shallots
• 1 bottle red wine
• filtered COLD water

🫕 Equipment
• biggest pot you have
• large fine mesh sieve strainer
• cheese cloth (optional)
• large spoon
• roasting pan
• ice cube tray for storage (optional)

#anthonybourdain #frenchfood #demiglace

[staciesabatino]

Mitch, Question if you had to pick one favorite recipe in the book what would it be? See you at 2.

[ronsandahl]

As a lifelong stock maker, something I always make sure to do is to only long cook the meat and bones - not the veggies. The reason is that after a relatively short time the heat breaks down the collagen of the cell walls and make the stock gunky (it also makes the flavor murky). So as a rule, I use water, meat, bones and peppercorns for up to 16 or more hours. When the stock is how I want it I then add the veggies in 1 inch chunks and let that steep for about 45 minutes. It may seem short, but trust me if you've cut the veggies into 1 inch sections you have gotten all of the goodness out of them and stopped before the clean veggies tastes get muddy. Another trick if you are going on to make demi glace is after you remove the stock and bones from the stock pot you can use some of the red wine to de-glaze the stock pot and get up those tasty bits along the sides.

[christopherfelser]

Is anyone else heartbroken he didn't include the drippings from the roasted bones?

[seriouslypagan]

I have missed Anthony Bourdain as if he were a friend of mine so I'm really enjoying your channel. Thanks

[jsauer]

Dad coming right in and making that PB&J as your making freaking Demi Glace is peak dad energy

[desanctisapostata]

Hey! Just wanted to say something that perhaps is not intentional but I, personally aprecciate a lot: I really like the fact that your kitchen does'nt look like a super, high end, expensive kitchen, filled with the latest equipment an hyper clean. It feels a lot closer to what the average kitchen looks like, and it may seem unimportant, but that makes look a lot more achievable for the average person. Perceived elitism and gatekeeping is one the biggest hurdles for most people wanting to have a hobby or actually become good at something. Thanks for the video!!

[dfbess]

All that fond in the pan from roasting the bones is pure flavor ..you never toss that when making sauces.. Also if you want to increase the collagen in your stock add chicken feet..

[stevemill]

Ever since I purchased the book “The professional chef” by the culinary art institute i now add the veggies at the last hour of cooking. But I’ll brown them first in the same pan as bones

[christopherkarr]

Three notes - if your bones aren't perfect so far as collagen content, you can add bloomed gelatin near the end of the cook. Adding in your aromatic herbs at the beginning of the cook makes them lose the majority of their volatile oils (smell and flavor) during the long cook. And my final note? Your sauce looks freaking fantastic.

[dinein]

In the future:

1. Veggies down first in the stockpot, then the bones. The veggies act as insulation against the burner and doesn't overcook/overextract the bones. Don't stir.

Veggies, aromatics, bones, water

2. What's in the bottom of your roasting pan is FOND and you need to DEGLAZE that, with even just water, add to the pot. FOND=FLAVOR

3. If you really want to really clean your stock, you can make an egg white raft: whipped egg whites to a meringue stage (I do the Jaques Pepin trick of adding granulated gelatin to the whites) and I honestly stir it right into as pot simmers. The egg whites will clump together and capture all the impurities that straining did not.

[dbarnat]

Comments and likes help Youtuber's channels -- so I'm always happy to supply them when a Youtuber's segment is helpful. I make my own soups and even Pho which are labor intensive in their own way -- and although I've talked about it, I've never gone the distance to make my own demi glace *until last weekend*. Your video walkthrough of Bourdain's Kitchen Confidential along with the comments from other helpful viewers was really great. It's just like you said -- low and slow and basically 3 days of monitoring -- but wow the result was perfection. Super thanks for your clear walkthrough.

[JohnLowell-xsro]

Very nice results. I use a slow cooker it really simplifies the process.

[nautifella]

Well done. _Demi Glace_ is also a perfect gift for the foodies in your life. I read _Kitchen Confidential_ when it first came out and it really brought me back to my restaurant days. These day I only cook for friends.

[jeffreymancini]

Excellent Mitch. Well done. Thank you.

[eltonwild]

The Bourdain tip at the end is hilarious

[gloptum]

Very interested in this recipe which looks awesome.

Note that at 1:46, that is the most Rosemary looking Thyme I have seen to date. Either would compliment this master sauce.

[BeaglefreilaufKalkar]

When, many many moons ago, I worked in the Kitchen, we always had a 40 liter pot in the back of the stove. All the cut offs from vegatables, onion peels, sinews we cut of the meat, smal pieces, bones, chicken carcases, tomatoes that were not good for salades anymore, went in there. Leftover wine from guests, put it in there.
We used this as basis for sauces, wonderfull way of nose to tail cooking.
In the Fall the basis was bones from dear, boar, wild birds like geese, ducks. We made a thick dark soup from that, and that was incredably good.

[khoursgaming]

Mitch, I once believed the same thing as you then I went to a butcher clinic in Western PA. The clinic actually had the rancher who raised the cow we were learning about at the clinic. He explained how veal works on most local farms. He said I only have so many acres and we cycle our cows to different pastures so they always have nutritious food. When the calves are born they will have a certain amount of females and males. A herd can only have a certain male to female ratio or else the males will fight and likely kill or maim each other and often injure females when they fight. So they choose which ones they will keep around and the other males no one typically wants so they become veal.
Instead of wasting the body of the young males it becomes meat, he stated most cow ranches are not breeding specifically for veal but it's a necessity for them to slaughter a certain amount each year.

[motosashi]

Beautiful
What can i use instead of Wine?
Thanks Mitch!

[AvatarWizard]

First timer here. This is what I love about home-grown youtubers with not too many followers (yet). Classic dad moment, random train trip etc etc

Fantastic video. Opening/intro, topic, commentary, footage all fantastic.

Thanks you very much