Exploring French sauces and the importance of the demi-glace (plus my secret recipe)

Comments · 138

• TH

  @thehealthychefri · 2 years ago

  I was a high school drop out and cooking took me out of poverty. When I was 14 I was already working in kitchens and one day the Chef I was working for suggested i move to Philadelphia and be an apprentice at Georges Perrier&apos;s LeBec Fin.I became obsessed with French cooking and became a classically trained French Chef. I&apos;m 53 now and love Chef Stephans Cooking classes! Stay inspired, keep learning.<br>~Bon Appétit

  136

• JA

  @jasonsmith2775 · 3 years ago (edited)

  I LOVE how you develop flavor and build fonds! NO ONE, aside from good chefs will do this for online instruction!! Well done, Stephane! 💯😀

  34

• PI

  @Pixel1962 · 3 years ago (edited)

  My main take home from this, is pre-cooking flour. That’s a real new one on me…

  13

• PL

  @plusfour1 · 2 years ago

  Years ago, before you could buy unsalted boullion, I used to make a brown chicken stock that was in Jacques Pepin&apos;s cookbook. &nbsp;It is very much the same but had no store bought stock or flour. &nbsp;After 6 hours of simmering and straining, I would let it cool in the fridge, skim the fat, then reduce by half (demi) and reduce by half again (glace de viande). &nbsp;This I cooled and cut into cubes as it was full of gelatin and very firm. &nbsp;I used to freeze the cubes and put them into plastic bags and they would keep for a couple of months. &nbsp; I could use them to enrich sauces.

  16

• PU

  @pucky900 · 2 years ago

  just made and... and... OMG! I could sit with this alone with a baguette dipping pieces of bread into the sauce. it&apos;s amazing.

  9

• EU

  @Eupher72120 · 2 years ago

  An update -- I made my second batch of this demi-glace (this time using button mushrooms) and I used more mirepoix with the 4 cups of store-bought bone broth. Total yield -- one half of an ice cube tray, which is now in the freezer and will be added to my other &quot;chunks&quot; when frozen. This recipe works well, and I use the the demi-glace when needed and there is nothing I&apos;ve ever had that tastes better.

  4

• CA

  @CaptainDooDoo-ans · 2 years ago

  Let this be a lesson to us all, I say: Don&apos;t roux in everything!!! &nbsp;Hahahahaha...I&apos;m such a child!

  2

• WH

  @Whatzzzz999 · 1 year ago

  The best cooking channel on YouTube by a mile.

  2

• KE

  @KeithRichards1962 · 2 years ago

  Making Demi Glace properly is Genius. &nbsp;Synthesizing it down to the home kitchen is Genius.... to the second power. &nbsp;Well done.

  2

• DO

  @DornCranert-b9j · 11 months ago

  Dear French Cooking Academy,<br><br>I just wanted to express my deepest thanks for the incredible work you’ve done in sharing the soul and structure of classical French cuisine. Your videos are more than tutorials—they’re acts of generosity, clarity, and reverence for tradition.<br><br>As a mentor preparing a young chef named Elijah for his journey to the Culinary Institute of America at Hyde Park, I’ve found your channel to be an invaluable resource. Your calm, articulate teaching style and attention to detail have helped him build confidence not only in technique, but in the language and spirit of French cooking.<br><br>You’ve made the inaccessible feel approachable, and the intimidating feel inspiring. From velouté to garde-manger, your lessons have become part of our daily rhythm. Thank you for restoring the art of teaching with such grace.<br><br>With sincere appreciation,<br>DORN

  1

• EN

  @EntropicalNature · 3 years ago

  Funny, basically at the same time chef Jean Pierre also published a demi glace video on his channel. He goes all in over there. I like the hack to be honest! Great video!

  5

• KU

  @kuma9069 · 2 years ago

  Grand merci, Chef, pour ce cadeau du ciel... beau temps et horizons !! Génial. 🌿 🙏

  1