Anthony Bourdain's Secret Demi-Glace: Worth It? | BTB E17

Video Description

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 Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3 My Favorite Knife: https://amzn.to/3PZ6eAi My Apron (other colors available): https://amzn.to/45uQOZr Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you! 💜 Support me and get a shoutout! - https://ko-fi.com/mitchmai ⭐️ Subscribe: https://www.youtube.com/channel/UCej3 🎵 TikTok: https://www.tiktok.com/@mitchmoves1? 📸 Instagram: https://www.instagram.com/mitch.mai/? 📚 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