Culinary Knowledge - Preparing Hot Sauce / Demiglace

Summary

In this virtual educational tutorial, Chef Santika walks students through the process of preparing a flavorful hot sauce known as demiglaz. The video covers all necessary tools and ingredients, such as vegetables (onion, celery) and essential stock components. The tutorial includes steps like roasting bones, sautéing vegetables, and adding flour for thickening. After simmering for several hours, the demiglaz is filtered to remove solid ingredients, leaving a rich sauce perfect for enhancing dishes. The video offers an informative and hands-on learning experience for students looking to deepen their culinary skills.

Takeaways

• 😀 Introduction to Factor Virtual, an educational platform offering virtual learning experiences at IPB International.
• 😀 The goal of the video is to learn about different types of hot sauces, with a focus on demiglaz.
• 😀 Equipment needed for making demiglaz includes utensils like a roasting pan, strainer, and a spatula.
• 😀 The ingredients for demiglaz include marrow bones, onion, celery, bouquet garni, fresh thyme, tomato paste, and stock.
• 😀 To start making demiglaz, roast marrow bones at 220°C for around 20 minutes until browned.
• 😀 While roasting the bones, prepare the mirepoix (onion, carrot, celery) and bouquet garni (fresh thyme and celery tied together).
• 😀 The roasted bones are added to the mirepoix after they are browned.
• 😀 After adding the bones, sprinkle flour over the mixture to create a roux, which thickens the sauce.
• 😀 The next steps include adding tomato paste, white wine, and water before simmering for several hours.
• 😀 The demiglaz sauce is then simmered for 3-4 hours to develop flavor.
• 😀 The final step involves straining the sauce to remove bones and impurities, leaving behind the rich demiglaz sauce.

Q & A

What is the main goal of the video?

The main goal of the video is to teach viewers how to prepare a hot sauce called 'demiglaz,' which includes understanding the ingredients and the step-by-step cooking process.

What are the necessary tools for making demiglaz?

The tools required include a roasting pan, sauce pan, unique strainer, spatula, and preparation utensils.

What is the first step in preparing the demiglaz?

The first step is to preheat the oven to 220°C and roast the bones for about 20 minutes until they are brown.

What are the key vegetables used in the recipe?

The key vegetables are onion, carrot, celery, and leeks, which are used in specific cuts to create a mirepoix.

What is a bouquet garni, and why is it used in this recipe?

A bouquet garni is a bundle of herbs, in this case including fresh thyme and celery stalks, tied together. It is used to infuse the demiglaz with herbal flavor while keeping the ingredients contained.

What role does mirepoix play in making the demiglaz?

Mirepoix, consisting of diced onions, carrots, and celery, is sautéed to create a base of flavor for the sauce, adding depth and richness.

How do you know when the mirepoix is properly cooked?

The mirepoix is considered ready when it has browned evenly, indicating that it has been sautéed long enough to release its flavors.

What is the purpose of adding flour to the mixture?

Flour is added to the mixture to act as a thickening agent, helping to create the desired consistency of the demiglaz sauce.

How long should the demiglaz be simmered, and at what heat?

The demiglaz should be simmered for 3-4 hours on low heat, a process known as 'shimmering,' to allow the flavors to develop and the sauce to thicken.

What steps are involved in straining the demiglaz?

Once the demiglaz has simmered, the bones are removed, and the sauce is strained through a fine strainer to remove any remaining solid particles, resulting in a smooth, rich sauce.