Chef Ron, you're so good-looking and hot and your voice so sexy!... Can you cook for us viewers in the future in nude?... I'm a bit drunk on martini... sorry...
@HZAres - She makes me happy. A happy chef is hard to find. Besides...30 years ago the broads were kicking US outta the kitchen! Now.. go snipe someones online head! Thanks.
i dont suport that! is my opinion. Because to make demi-glace have a 36 Hrs. to makin'ng good and that is a way to fast and wrong from the standar way to maked!
i just say that and im dont see that like the right way to maked but well is like a guy from L.A. cocking a AREPA (traditional food from venezuela) and him make that dish from a wrong way and anormal way.. dish like this i dont suport because everithing have a standar way to maked and make see the kitchen bad!
@MasKOnex : Am I TRULY casting my pearls to swine? AGAIN.. Creative interpretations of classic fare is the very FOUNDATION on which we build the culinary nirvana of tomorrow. Before you grab your University of Phoenix ccoking school text book, or regurgitate something you thought you heard Alton Brown say once during a 25 min dissertation on BEANS...COOK this #$%& dish- and THEN offer a critique! I've shown you how, I've given a grocers list, but, sorry-YOU have to EAT IT!
Demi glace is made by reducing a bone-marrow-heavy stock until the marrow "thickens"sauce. That said- here we have limited material to work with- rack trimmings, and a few beef scraps I had around. I find arrowroot to be the best of the "artificial" thickeners- because it is ALL NATURAL and returns to scum out w/out leaving glossy look (like corn starch). Roux is fine, but gives a much heavier texture & look..a gravy. If used, toast roux to a med. brown, and run final sauce thru sieve.
I had to make a demi-glace for class, and I think I stuffed it up. I had my brown roux in a pot, and my already-strained stock (roasted bones & morepoix) in another, coming to boil.
I automatically started slowly ladlling and stirring the stock into the roux, like I did with my Veloute. Then I realised I wasn't doing what I was shown, and I panicked.
My teacher said I could have kept going and it would have been fine. Is this right? I'm so confused!
Noa: yea, you woulda been OK as long as the roux was in the same temperature range as the stock AND the stock was not too "greasy" to begin with (SUBSCRIBE! see "magic dinner party video" for stock scumming & degreasing techniques). For demi's- I still MUCH prefer: 1) au natural 2) Arrowroot slurry over roux. keep it up, Kid, your gonna do fine.
@RonandRobin Demi glace is veal stock and espagnole. Espagnole is veal stock and roux. You might like reduced stock better than demi glace, but that doesn't mean reduced stock is demi glace.
@ab1301 -Alright-lets get into this name game pissing match again. Its late, & I'm tired, but for the rookies out there.. I will oblige.
Lets use Escoffier as our source to begin. "Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauce for not only must the latter flatter the palate, but they must also vary in savor, consistency and viscosity, in accordance with the dishes they accompany." —Escoffier1
@RonandRobin : Now.. THAT being said- what ab says here is partialy true. Again- using escoffier as our source- a Fonds Brun (brown stock) is made with veal AND beef bones, and putting a layer of dark mirepoix with garlic and tomatoes on the bottom of a roast pan, along with (hopefilly) some MEAT, and deglacing the pan (post degrease) with wine, stock or (God forbid) water before filling to stock. A Great trick that adresses some of our roux fans- dust teh bones w/ flour 1/2 way thru bake.
@RonandRobin The flour during will work with the marrow and remaining fat (post degreasing to start the thickening process during wine deglacing. ALSO add any pureed tomato product (NOT paste- which is crap!) atop the bones during roasting to soften the natural acidic bitterness of the product. I have also seen ham shank bones thrown in this stock- a culinary abortion in this Chefs opinion.
@RonandRobin : NOW- what we have HERE is Sauce Espagnole...the Mother of Brown Sauces (Not "veal stock & Roux" as abby reguritated from his culinary 101 class notes) Interestingly enough, classic french has the following formula to prepare Demi glace :
1 part Espagnole (The thickened veal, beef, veg & tomatoe stock) + 1 part Estouffade (basically the same stock- w/ browned skillet beef- unthickened) and 3 oz (per quart of other 2 combined) flamed sherry. That is. if you believe Escoffier.
@RonandRobin - AS I POSTED EARLIER- I KNOW this is NOT demi glace - I am using LAMB trimmings to make it, and pinot noir instead of sherry. HOWEVER- in todays modern world of adapt & create- if one was to make a Lamb VERSION of demi-glace... a much more subtle and targeted flavor combination to suit the nuances of this dish- to complement the sweet fig and aromatic fennel- this would be a great way to CREATE said version- as opposed to reading a book & drowning amazing spring lamb w/ beef gravy.
Making demi glace isn't that hard to make, even for a novice.. What are you talking about.. anyone who knows how to follow directions and has patience can make it..
Lets see you trim the rack, Einstein- this was a three parter.
P.S.- (..and do it on tape, then post as a response Video of your perfectly frenched rack, that you have crusted with fig & fenell, and cooked to perfection, and served with a tasty lamb demi-glace....then we can talk)
weeee demi glace! thx chef! i can see u use the left over lamb right after u french the lamb rack. bad thing is it contain lotsa lotsa fats ^_^ nice video Thx you
I was kidding. I removed it so as not to cause confusion. Obviously you are very skilled. I take nothing from you. I am a line cook right now, And I watch all you Executive Chefs. I soak as much in as I can. Thank You for the great video and tips. I currently Work at an Italian Restaurant. I hope one day to own my own catering company. Best wishes to you and your family. - Peace - R.W.
AHHHHHHHHHHH!!!! shaky! im so dizzy now
imsotired247 2 months ago
That looks like pure sex.
aaarrrgghuk 7 months ago
Chef Ron, you're so good-looking and hot and your voice so sexy!... Can you cook for us viewers in the future in nude?... I'm a bit drunk on martini... sorry...
toutlesag 7 months ago
you sound like will arnett
mrmooz 9 months ago
@mrmooz - Ratatouille?
RonandRobin 9 months ago
lol the way he looks at his wife when she asks if you can de-glaze with water 3:29
thasnaps 1 year ago
Comment removed
HZAres 1 year ago
@HZAres - She makes me happy. A happy chef is hard to find. Besides...30 years ago the broads were kicking US outta the kitchen! Now.. go snipe someones online head! Thanks.
RonandRobin 1 year ago
i dont suport that! is my opinion. Because to make demi-glace have a 36 Hrs. to makin'ng good and that is a way to fast and wrong from the standar way to maked!
i just say that and im dont see that like the right way to maked but well is like a guy from L.A. cocking a AREPA (traditional food from venezuela) and him make that dish from a wrong way and anormal way.. dish like this i dont suport because everithing have a standar way to maked and make see the kitchen bad!
is just my opinion cya!
MasKOnex 1 year ago
@MasKOnex : Am I TRULY casting my pearls to swine? AGAIN.. Creative interpretations of classic fare is the very FOUNDATION on which we build the culinary nirvana of tomorrow. Before you grab your University of Phoenix ccoking school text book, or regurgitate something you thought you heard Alton Brown say once during a 25 min dissertation on BEANS...COOK this #$%& dish- and THEN offer a critique! I've shown you how, I've given a grocers list, but, sorry-YOU have to EAT IT!
RonandRobin 1 year ago 2
Cool man.
OBAnton 1 year ago
Fire your camera man.
Antiks72 1 year ago
@Antiks72 : HEY! My kid did this one! (I know.. I know.. thats what I get for cooking at home).
RonandRobin 1 year ago
Chef, would the sauce be as good if thickened with roux instead of starch slurry? If you did use roux, how dark would you want it?
hierophant333 2 years ago 3
Demi glace is made by reducing a bone-marrow-heavy stock until the marrow "thickens"sauce. That said- here we have limited material to work with- rack trimmings, and a few beef scraps I had around. I find arrowroot to be the best of the "artificial" thickeners- because it is ALL NATURAL and returns to scum out w/out leaving glossy look (like corn starch). Roux is fine, but gives a much heavier texture & look..a gravy. If used, toast roux to a med. brown, and run final sauce thru sieve.
RonandRobin 2 years ago
A VERY GOOD question, H-phant!
RonandRobin 2 years ago
I have a similar question!
I had to make a demi-glace for class, and I think I stuffed it up. I had my brown roux in a pot, and my already-strained stock (roasted bones & morepoix) in another, coming to boil.
I automatically started slowly ladlling and stirring the stock into the roux, like I did with my Veloute. Then I realised I wasn't doing what I was shown, and I panicked.
My teacher said I could have kept going and it would have been fine. Is this right? I'm so confused!
Noamuth 2 years ago
Noa: yea, you woulda been OK as long as the roux was in the same temperature range as the stock AND the stock was not too "greasy" to begin with (SUBSCRIBE! see "magic dinner party video" for stock scumming & degreasing techniques). For demi's- I still MUCH prefer: 1) au natural 2) Arrowroot slurry over roux. keep it up, Kid, your gonna do fine.
RonandRobin 2 years ago
@RonandRobin Demi glace is veal stock and espagnole. Espagnole is veal stock and roux. You might like reduced stock better than demi glace, but that doesn't mean reduced stock is demi glace.
ab1301 1 year ago
@ab1301 -Alright-lets get into this name game pissing match again. Its late, & I'm tired, but for the rookies out there.. I will oblige.
Lets use Escoffier as our source to begin. "Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauce for not only must the latter flatter the palate, but they must also vary in savor, consistency and viscosity, in accordance with the dishes they accompany." —Escoffier1
RonandRobin 1 year ago
@RonandRobin : Now.. THAT being said- what ab says here is partialy true. Again- using escoffier as our source- a Fonds Brun (brown stock) is made with veal AND beef bones, and putting a layer of dark mirepoix with garlic and tomatoes on the bottom of a roast pan, along with (hopefilly) some MEAT, and deglacing the pan (post degrease) with wine, stock or (God forbid) water before filling to stock. A Great trick that adresses some of our roux fans- dust teh bones w/ flour 1/2 way thru bake.
RonandRobin 1 year ago
@RonandRobin The flour during will work with the marrow and remaining fat (post degreasing to start the thickening process during wine deglacing. ALSO add any pureed tomato product (NOT paste- which is crap!) atop the bones during roasting to soften the natural acidic bitterness of the product. I have also seen ham shank bones thrown in this stock- a culinary abortion in this Chefs opinion.
RonandRobin 1 year ago
@RonandRobin : NOW- what we have HERE is Sauce Espagnole...the Mother of Brown Sauces (Not "veal stock & Roux" as abby reguritated from his culinary 101 class notes) Interestingly enough, classic french has the following formula to prepare Demi glace :
1 part Espagnole (The thickened veal, beef, veg & tomatoe stock) + 1 part Estouffade (basically the same stock- w/ browned skillet beef- unthickened) and 3 oz (per quart of other 2 combined) flamed sherry. That is. if you believe Escoffier.
RonandRobin 1 year ago
@RonandRobin - AS I POSTED EARLIER- I KNOW this is NOT demi glace - I am using LAMB trimmings to make it, and pinot noir instead of sherry. HOWEVER- in todays modern world of adapt & create- if one was to make a Lamb VERSION of demi-glace... a much more subtle and targeted flavor combination to suit the nuances of this dish- to complement the sweet fig and aromatic fennel- this would be a great way to CREATE said version- as opposed to reading a book & drowning amazing spring lamb w/ beef gravy.
RonandRobin 1 year ago
great job ....best i have seen on you tube for sure...
dezyslobster 2 years ago 2
Making demi glace isn't that hard to make, even for a novice.. What are you talking about.. anyone who knows how to follow directions and has patience can make it..
braczkoski 2 years ago
Lets see you trim the rack, Einstein- this was a three parter.
P.S.- (..and do it on tape, then post as a response Video of your perfectly frenched rack, that you have crusted with fig & fenell, and cooked to perfection, and served with a tasty lamb demi-glace....then we can talk)
RonandRobin 2 years ago
Sweet Demiglaze!!!
ndmac9 2 years ago 6
sacrilege! Adding artificial thickener to a demi-glace!!
MollieMcBullets 2 years ago 8
Lord give me patience...
RonandRobin 2 years ago
weeee demi glace! thx chef! i can see u use the left over lamb right after u french the lamb rack. bad thing is it contain lotsa lotsa fats ^_^ nice video Thx you
munak992 2 years ago 5
look close- I cheated with a tenderloin chain!
RonandRobin 2 years ago
Comment removed
FoodLuckTv 2 years ago
You think? I guess its not a joke if you have to explain to people that- that was a joke! .
RonandRobin 2 years ago
I was kidding. I removed it so as not to cause confusion. Obviously you are very skilled. I take nothing from you. I am a line cook right now, And I watch all you Executive Chefs. I soak as much in as I can. Thank You for the great video and tips. I currently Work at an Italian Restaurant. I hope one day to own my own catering company. Best wishes to you and your family. - Peace - R.W.
FoodLuckTv 2 years ago 4
keep up the great series!
fleshtrashheat 2 years ago 4
looks good. love your personality on camera. cool channel!
rockybarragan 2 years ago 3