(Almost) instant demi-glace | store-bought stock and gelatin

Comments · 2.8K

• AR

  @aragusea · 5 years ago (edited) · pinned

  Q: Why not just combine a stock cube with the gelatin and tomato paste and a little water and call it a day?<br>A: Way too salty. A bouillon cube is concentrated animal protein — everything that dangerous bacteria could want. Knorr et al make those products shelf-stable by filling them with more salt than any bacteria could handle. I think even the low-sodium kinds would be too salty for your sauce — this recipe is far more concentrated than all the soups and stews and such for which stock cubes normally work great. Plus, those things taste like stock cubes. Your demi-glace would taste like those seasoning packets from instant ramen, or something. That&apos;s similar to the taste I got when I tried this with beef broth, or with lower-quality chicken broth (which I suspect is often made from a concentrate not unlike the stock cube). Only when I did this with a really high-quality chicken stock did I get a taste like real meat. But, do what you can with what you have.<br><br>Q: What other kinds of gelatin are there if I don&apos;t eat pig?<br>A: I should have mentioned fish gelatin, which is widely available. A lot of Kosher gelatin is made from fish parts. I&apos;ve seen some halal gelatins that say they&apos;re made of cow, probably hides.<br><br>Q: Is there a vegan option?<br>A: You can certainly make a delicious, concentrated stock by boiling dried mushrooms for awhile, straining and then reducing. The trick is replicated the sticky texture of the gelatin. I&apos;ve done some experiments with xanthan gum and agar agar, and they all had the consistency of fresh snot when reduced to a glaze. There are certainly recipes for vegan demi-glace out there — the ones I&apos;ve seen don&apos;t look promising to me. I do wonder if there&apos;s a way to combine pectin, agar, etc, and get the right texture through a composite effect. Will be working on it.

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• SP

  @sparecactus · 5 years ago

  &quot;Boil until 1/6th of the liquid remains.&quot;<br>-Adam Reducea

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• TH

  @TheBiomedZed · 5 years ago

  &quot;Long live the empire.&quot;<br>- Adam Reversea

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• PA

  @ParshIey · 5 years ago (edited)

  The mirror universe lore so far:<br>Adam has a goatee<br>Nobody cares about good looking macarons<br>Baguettes are flat<br>Refined gelatin had always been readily available <br>No one uses kitchen torches to brown the tops of Crème brûlée<br>The vinegar leg is on the left<br><br>Long live the empire

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• FR

  @frankielyons95 · 5 years ago

  Lol, Adam coming in with the mirror universe references like it&apos;s nobodies business

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• VI

  @VideogamesPang · 5 years ago

  Other cooking channels: Here&apos;s how to take an easy dish and make it extremely difficult by making everything yourself from scratch with the most labour intensive method for the sake of tradition<br>Adam&apos;s channel: Here&apos;s how to take a difficult dish and make it mad easy so you can eat it more

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• MI

  @micahkessner5592 · 5 years ago (edited)

  Adam in 10 years: &quot;Why bother making instant demi glace? Knorr stockpot will do the work for you&quot;

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• TH

  @TheFilmsKaper · 5 years ago

  &quot;why i season my steak NOT my board&quot;<br>-adam reversea

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• JA

  @jarcius · 5 years ago

  YOU DID NOT JUST SIMPLIFY THIS PROCESS EVEN MORE

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• JA

  @JAFrk · 5 years ago

  Just as a heads up to the people who are planning to make this, be sure to look at the salt content of your low sodium chicken broth. &nbsp;The brand Adam uses is 20mg/serving or 80mg/carton.<br><br>I used 2 cartons that was 35/serving 140/carton + 1 carton of bone broth 95/serving 180/carton and reduced it down to 1/8th and it was pretty darn salty (so I will dilute it a bit when I use it.<br><br>I&apos;m only giving people a heads up because Swanson Brand Low sodium chicken broth is 140mg/serving 560mg/carton which will be 7x more salt than Adam&apos;s recipe.

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• DR

  @drkaplin98 · 5 years ago

  As a culinary school graduate, I always wondered why we didn&apos;t add some gelatin to make a stock more fortified, especially if we had only a short amount of time. I did it on my own- it worked really well. Harold McGee told us all we needed to know and I followed his chemistry and logic.

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• DA

  @DaManBearPig · 5 years ago (edited)

  “Why I season my goatee, not my Demiglace” <br>- Alt-Universe Adam

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