I ran across this video and had to share. Three real Italian chefs sit down and watch several famous (YouTube and TV) chefs cook Pasta Carbonara. The reactions are priceless.
This week, as part of my stress relief regimen from work, I set about making Chef John’s demi-glace recipe. When he first published the video, I immediately knew it would be something I needed to do. If not for the end result, but to be able to do the Chef John “slappa-slappa” to it…
Demi-glace is that classic French sauce that can be solo, or used as the base for other sauces, such as Bordelaise. It’s a veal-based reduction that gels up, which you cube and freeze. When you want to use it, you grab a cube or two and use it to deglaze a pan of its frond, season it up, and there you have it. Luxurious, rich, sticky silk is how it’s described.
I’ve been following Chef John’s YouTube channel for a while now, and it’s always a highlight of my day when I see he’s uploaded a new post. This weekend, my sister and I swapped some messages about some dishes of his we’d like to make, and it spurred me into action. Today’s dinner was FoodWishes.com‘s Greek Lemon Chicken and Potatoes. And boy was it delicious!