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This is how to make beef demi-glace out of vegetables.
You get a really beautiful, umami jus or demi that's
nice and thick and it will stick to pasta, it
will stick to mushrooms, it will stick to carrots, whatever
you want to put it on. It's super quick to
make and it's incredible. I prefer this over a traditional
demi. A 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 kinda go
about you would making a normal broth. So you add
little of bit of water. Simmer it for an hour
or two. Strain it, and thicken it. And 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 kinda wanna 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 gonna 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.
And 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 cause 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
two or 300 grams really rich. A vegan demi-gloss. You
want to roast it low and slow. So, we put
it in a 300 degree oven for probably 40 minutes,
45 minutes. These are ready. You can tell by how
dark they are. So it looks like it's kind of
caramelized at first. You're going to be like, oh that's
perfect. You actually want to take them almost to being
burnt. Otherwise, you'll still have a a sweet sauce. You
wanna get a little bit of those deep complex roasty
flavors in there. So, at this point what you're gonna
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 gonna start to
pull a lot 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 27 minutes
on the stove, til it's nice and reduced, til you
have about half as much or so. But it'll still
be thin. And from there you add pinch of pectin,
pinch of xanthan if you want, and that's gonna give
it that nice mouth feel, that stickiness. If you don't
do that, if you don't thicken it, you'll end up
with more flavorful, more concentrated but still thin vegetable juice.
If you thicken it, you get this nice Sticky texture.
So when you put it on pasta, put it on
veggies, it will stick. Really [CROSSTALK] I think this whole
cooking thing might work out for you, Grant. Yes. Like
with all sharp things, don't slice your hands off. Dont'
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. [SOUND] Little from the side.
[MUSIC] Yes. [MUSIC]