(Almost) instant demi-glace | store-bought stock and gelatin
Why it's on BrighterTube
Hand-picked by a BrighterTube curator · found via round-3 back catalogue of a channel Lumen picks video by video · 82% confidenceTeaches quick demi-glace technique using gelatin and stock to achieve restaurant texture. Explains the protein and gelatin interaction.
What you'll learn
A 9-minute video from Adam Ragusea: “(Almost) instant demi-glace | store-bought stock and gelatin”.
Video by Adam Ragusea, played through YouTube's embedded player.
Go deeper
- On Food and Cooking, Harold McGeeThe food science bible
- Salt, Fat, Acid, Heat, Samin NosratHow to cook well without recipes
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