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  • GRANT CRILLY: This is how to make beef demi-glace out

  • of vegetables.

  • You get a really beautiful umami pack jus

  • demi that's nice and thick and it will stick to pasta,

  • stick to mushrooms, stick to roasted carrots,

  • whatever you want to put it on.

  • It's super quick to make, and it just tastes incredible.

  • I prefer this actually over traditional demi.

  • Really straightforward process.

  • You take a bunch of vegetables, shave them all,

  • roast them in the oven.

  • Take them out of the oven.

  • And then you kind of go about how you

  • would making a normal broth.

  • So you add a little bit of water,

  • simmer for an hour or two.

  • Strain it.

  • And thicken it.

  • The whole process takes about 60 minutes, maybe 90 minutes,

  • from start to finish.

  • Let's get going.

  • You pick a bunch of vegetables.

  • You kind of want to separate your vegetables

  • into two categories-- savory vegetables

  • and sweet vegetables.

  • Carrots and onions very sugary.

  • So don't use a lot of them, because by the time

  • you make your sauce, you're going to have a syrup.

  • Eggplant, broccoli, shiitake mushrooms--

  • use loads of those-- super savory-- lots of umami.

  • Take all the vegetables, shave them nice and thin.

  • I don't peel anything.

  • I don't prep anything.

  • I just slice it all, because it's

  • going to get roasted so much.

  • A lot of the times I want that skin flavor.

  • I want the tannins.

  • I want the depth.

  • Then we add a little bit of tomato paste.

  • That way you get some nice acidity.

  • About that much.

  • Then we add loads of kombu, you know the seaweed

  • that you get in miso soup.

  • You don't have to add oil, but I'm

  • going to add a little bit just because it helps it not stick.

  • I'm going to use my hands .

  • I want to get that tomato paste really mixed up.

  • This whole pan of veggies-- probably

  • like three pounds of veggies-- and it'll probably

  • make about 200 or 300 grams really rich

  • of vegan demi-glace.

  • You want to roast it low and slow.

  • So we put it in a 300 degree oven for about 40 minutes,

  • 45 minutes.

  • It's ready.

  • You can tell by how dark they are.

  • So it looks like it's kind of caramelized at first.

  • You got like, oh, that's perfect.

  • You actually want to take them almost

  • to being burnt, otherwise, you'll

  • still have a sweet sauce.

  • You want a little bit of those deep, complex roasty

  • flavors in there.

  • So at this point, what you're going to do

  • is add water back to this.

  • Pop it right back in the same oven.

  • Let it hang out for probably another 30, 40 minutes.

  • And you're going to start to pull out

  • of that beautiful, rich flavor into the water.

  • All this goes in a little strainer.

  • It's almost ready.

  • You just cook this down for another 20 or so minutes

  • on the stove, until it's nice and reduced, until you

  • have about half as much or so.

  • But it will still be thin.

  • And from there, you add a pinch of pectin, pinch of Xanthan,

  • if you want.

  • And that's going to give you that nice puh-puh-puh mouth

  • feel that stickiness.

  • If you don't do that-- if you don't thicken it--

  • you'll end up with more flavorful,

  • like more concentrated, but still thin vegetable jus.

  • If you thicken it, you get this nice, sticky texture.

  • So when you put it on pasta, put it on veggies, it will stick.

  • Mmmmm.

  • Really, I think this whole cooking thing

  • might work out for you, Grant.

  • Yes.

  • Like with all sharp things, don't slice your hands off.

  • Don't use them to slice your body parts.

  • I don't think I've ever sliced meat

  • with a mandolin, living or dead.

  • Let's have fun with it.

  • Little from the side.

  • Yes.

GRANT CRILLY: This is how to make beef demi-glace out

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Umami-Bomb素食醬汁 (Umami-Bomb Vegetarian Demi-Glace)

  • 30 7
    amber 發佈於 2021 年 01 月 14 日
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