Why It's $100 for a spoonful of Demi Glace

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Ingredients:
(For the Stock)
-1 chicken carcass
-4 cups of Mirepoix
-tablespoon whole peppercorn
-tablespoon whole coriander
-2 sprigs thyme
-1 bay
-H2O to cover in a 10 quart pot

-bring water and chicken carcasses to a boil.
-strain the coagulated blood until clear and drop to a low simmer
-add rest of ingredients and simmer until reduced by half.

(For the APJ)
-2 quarts stock Demi
-1 onion chopped
-spring of thyme
-1 cup of red wine if it’s winter/white wine if it’s summer.

-cook onions in a wide pot on high heat
-season with salt and pepper
-deglaze with a quarter cup of water
-reduce au sec and continue to cook onions until dark fond begins to form.
-daglaze with the water again and repeat process until onions are very dark.
-deglaze with wine and add thyme
-once reduced au sec add in the stock
-low simmer until reduced by half and silky smooth thick.
-strain.
Congrats you’ve made apj

#shorts #acooknamedmatt #food #cooking #demiglace

Let’s be friends on everything ! :)

[jsav]

"Why its 100 a spoonful" Still dont know why and I just learnt how to make some sort of fucking soup

[tequilaboxer]

You are so talented at leading us to believe you have something to offer the world in thumbnails. Aside from that i offer no further compliments.

[ChickenLegPotatoCorn]

The short left out a lot of stuff that was in the description. Matt made the chicken stock used in the short from scratch instead of from a box. The gelatin dissolved into the stock from the bones is the reason why the demiglace thickened when he put it in the fridge. If you were to make this using boxed stock instead of home made stock, you would need to add some powdered gelatin or it would not be as thick as “traditional” demiglace. Adam Ragusea made a great video on how to make a simplified demiglace using a method similar to the one used in the short.

[Jasonhoods]

What an enlightening video. Next time I decide I want to fry skinless grapes I'll refer back to your 10 second guide on demi glaze or whatever it's called

[playea]

Yeah that's not demi-glace. It's not even what Americans think of as demi-glace (isn't the same thing in classical french cuisine). This is a watery mess. It may taste good. However, you can't claim that it's demi-glace.

[lovewatching]

Demi Glace Of The Matt Broussard Of The Future

[tomascinnsealeach]

Okay so, this would not cost anywhere close to $100, not even if you had a gallon of the stuff. It's also not "traditional" demi glace, but who gives a shit if it looks, tastes, and does the same job as all the other recipes. With that said if anyone would like a more descriptive recipe then you should check out Adam Ragusea's video on "instant" demi glace, its a great watch and dispels a lot of myths about the sauce.

[oliver]

In what world is a spoonful of Demi glacé $100??? Complete clickbait

[raytheram]

The fact that he makes fancier food daily at home then most of us will ever eat is a bit mad to think about

[Massive-rat-hypocrite]

Vivaldi would never show the onion chop 🗣️💨

[ksb]

The book The saucier's apprentice by Raymond sokolov proves that this is very far from a demi and you're wrong. You made a half assed version of Glace De Viande

[Gagakki]

High advise u to watch Adam Raguseas series of the demi glace simplifies the hell out of it

[quinnmoore]

If we're assuming it's because of the time it takes, grandmas chili is just as expensive. Honestly its a $20 party recipe

[TBJ_]

Everyone’s focused on the clickbait title and the fact that this ain’t demi glace, but my guy poured the sauce on skinless grapes💀

[LofiWurld]

For those who don’t know, it’s so expensive cus it’s meant to be real meat ie chicken and beef boiled overnight into a basically thick reduction of the essence of the meats. So it starts off as a lot and it’s boiled down and sieved into an almost melted chocolatey meat juice. This guy used no real meat nor did he boil it down from a massive pot into a thick consistency. At best that spoonful costs 50 cents

[maniacalskipper]

Demi is made with veal stock to be a true demi and should absolutely never cost that absurd amount unless you have a 48L spoon

[Darknesssleeps]

Damn I didn’t know cooking instructions could be less clear than putting together a Chinese furniture set.

[gregoryguitars]

We always made demi glace while we were making four other sauces. It's not magic, it's cooking 101.

[sharpez]

it doesn’t need to be. you can make a near identical taste by using a (heavily reduced) ratio of ~5:1 chicken and beef stock with some sort of MSG brought into it. literally a quarter of the cost than that of a traditional veal stock

[JoseCooks]

I remember in culinary school they made us make demi glace with beef stock, not chicken. I tried it once with chicken and honestly beef bones give it a much more profound flavor that balances great with the wine.