Chasseur should start with brandy; déglacer – after having seared the protein, mushroom and shallot — then the white wine reduction, then the tomato concasse, and lastly, fond de veau brun (enriched veal stock)
Im sorry but this guys demi glace has more to do with a bud light than an actual demi glace. You need actual meat and bones and hours of baking and cooking to reduce it all to its essence which is then rightfully called a Demi glace.
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Chasseur should start with brandy; déglacer – after having seared the protein, mushroom and shallot — then the white wine reduction, then the tomato concasse, and lastly, fond de veau brun (enriched veal stock)
He never showed the dark roux, but there was certainly a lot of… "steam" coming out of that pot.
It’s gumbo
I really wished you would show the color of dar roux 😢
Demi glaze for the Demi-Fiend
Coke
So much butter… Mouth is watering but arteries are crying.
Table for 1 please
Thanks for sharing 🏴
I love waiting for the comments about butter from people who have never cooked classical French cuisine 😂
Only gaes use neutral oil
"Finally… After all these months… I have them all"
watches all 5 mother-sauce shorts in a row
Ah yes. Gravy.
Did Papa sauce never come back from getting milk from the store that day? Why is he never mentioned
Love this. Thank you.
Demi glacé is a basic foundation for culinary education if those never went to cooking school will never know most of the mother sauces
Someone do a butter count
No, you're wrong, I have heard of it. How could you possibly know whether I have or haven't?
Show the dark rouex or amateurs dont know when the next step
I love fallow, fantastic channel
Actually we all learned about it when you were getting your terrible new hair put in.
Best cooking channel bar none!
Now make me a blue cheese soufflé in 5 minutes. I have a glace of Sauternes ready! 😉
Now I just need to remember where I put my veal stock…
Im sorry but this guys demi glace has more to do with a bud light than an actual demi glace. You need actual meat and bones and hours of baking and cooking to reduce it all to its essence which is then rightfully called a Demi glace.
I'm so bummed how often veal stock seems key in recipes I see on YT. In Ireland, veal is non-existent. Not meant to be rage bait, please save it.
It's not FallowChefs cooking, if there isn't a ton of butter😂
(Which I'm all for)
demi-glace, aka "the depth of flavor I made earlier"
Why does it taste so good? "Butter" ah nevermind I got it.
I'm not a chef but I'm not sure this is "demi glace"
Is there any alternatives of wine?
huh, wonder why its the least known
"then we're gonna simmer for 2 and a half hours"
ah, nvm about my question
Thank you chef, again teaching me things yet once more didn’t know❣️💙💚🩷💜💚💙🩷💜💙🦋🦋🦋🦋
"My personal favorite", adds bacon. Makes perfect sense.
I shall roux the day I learned this…
I'm kinda in love with this dude
This is the one sauce we haven't covered in college
Cool, I make most of them but never knew what they were called. Well not 100% the same but not far off. Cheers for showing this dudes.
Everything is a micro aggression for the perpetually offended.
Why would you talk about roasted dark colour roux and then not even show the colour???
THANK YOU for not showing the roux once it had darkened. That would have been too helpful…
Bookmarked – Thank you sir!
The awl hair transplant looks well
Incredible chef, thank you. ❤
I love how all these sauces are just small variations of essentially gravy and wine.
When does a sauce turn into a stew because it sounds a lot like you made a stew