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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-18T19:43:57Z","creator":null,"currently_editing_user":null,"description":"Though the French canon does not technically categorize a demi-glace as a \u201cmother sauce\u201d\u2014those sauces from which numerous others are derived\u2014this sauce is, in fact, the springboard for many recipes and is commonly considered fundamental. A demi-glace, or \u201chalf-glaze,\u201d is made by cooking a rich veal or beef stock down until its volume has reduced by upwards of 90%, which results in a viscous, highly flavorful liquid perfect for drizzling over meat, vegetables, burgers, or [link https://www.chefsteps.com/activities/new-school-poutine poutine]. But as the natural gelatin cooks down and creates that characteristic sticky, viscous texture; it also zaps a lot of the flavor. We solve this problem by adding confectioners\u2019 glucose syrup to a sauce we reduce by 85%. It adds hardly any sweetness, and yields a sauce with just the right mouthfeel, without the stickiness.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/UpdQv4tWTFWBmBi0zzm1\",\"filename\":\"Recipe_Beef Demi-Glace_3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":246859,\"key\":\"Z72GmJdRQi9OTbxcdkh3_Recipe_Beef Demi-Glace_3.jpg\",\"isWriteable\":false}","forks":[],"id":284,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":105,"published":true,"published_at":"2013-04-18T19:43:57Z","show_only_in_course":false,"slug":"beef-demi-glace","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"3\u20134 hrs","title":"Beef Demi-Glace","transcript":"","updated_at":"2014-08-26T19:22:59Z","upload_count":1,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-19T18:13:50Z","creator":null,"currently_editing_user":null,"description":"Our new school take on poutine replaces the classic squeaky cheese curds with a fast and easy to prepare molten cheddar cheese sauce. And a beef demi-glace takes the place of the traditional roux-thickened gravy.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/tQgN14vnRGeXzwsh5Yx8\",\"filename\":\"Recipe_New School Poutine.jpg\",\"mimetype\":\"image/jpeg\",\"size\":359832,\"key\":\"OoHplxGTCKFPDak9lKiA_Recipe_New School Poutine.jpg\",\"isWriteable\":false}","id":294,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":56,"published":true,"published_at":"2013-04-19T18:13:50Z","show_only_in_course":false,"slug":"new-school-poutine","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"New School Poutine","transcript":"","updated_at":"2014-01-14T19:11:46Z","yield":"450 g","youtube_id":"ICbatQCI23c"},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2014-02-19T20:48:42Z","creator":null,"currently_editing_user":null,"description":"Putting this project together, we noticed: The French come up a lot in the recipes that make up our ultimate burger. We discuss the Gallic love for mayonnaise in our [link https://www.chefsteps.com/activities/chefsteps-mayo-no-4 Mayo No.4] preparation, and the country appears again when we talk about [link https://www.chefsteps.com/activities/beef-demi-glace Beef Demi-Glace] (not considered a mother sauce in France, but certainly fundamental to its cuisine). Then, in our [link https://www.chefsteps.com/activities/brioche-burger-buns--3 Brioche Burger Buns] recipe, we mention how the skills to craft that particular bread are rumored to be a birthright <i>dans L'hexagone</i>.\n\nAll of this seems appropriate enough for an homage to the au jus sandwich, the name of which refers to the bowl of meaty juice served alongside it for dipping. While it\u2019s often referred to as a French dip, the sandwich is actually an American invention, and a damn tasty one at that. With the aforementioned demi-glace and a beefy patty, our custom burger shares its satisfying heartiness, but we layer in gooey Swiss cheese and caramelized onion, meaning it also calls to mind\u2014here we go again\u2014French onion soup. Horseradish-laced mayo lends contrasting zest and spice to all that richness. The result: <b>a flavor-packed, texturally diverse burger that rivals any you\u2019ll find at the neighborhood gastropub</b>, and celebrates some of the best elements of two great culinary traditions. \n\n<b>A quick (but important) note</b>: We don't call it a project for nothing. We kick this baby off five days in advance, making the brioche buns and storing them until they achieve optimal texture. The slice of Swiss we use is the result of a technique that involves melting salts and a custom mold. All of which is to say: There's a lot going on. If you want to simplify, opportunities abound. Buy buns at the bakery. Mix grated horseradish into storebought mayo. Use normal-people cheese. You'll still wind up with a great-tasting burger, and you can circle back and learn the technique when you have the time.","difficulty":"intermediate","featured_image_id":"","id":2742,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/ziCYeQo3RV6PUPOrJyeW\",\"filename\":\"MK3_0323-hero.jpg\",\"mimetype\":\"image/jpeg\",\"size\":290376,\"key\":\"Q4keeyaNRMHbpsc33CQy_MK3_0323-hero.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":42546,"likes_count":24,"published":true,"published_at":"2014-08-19T22:55:52Z","show_only_in_course":false,"slug":"au-jus-burger","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"About 5 days total; 7 hours active, if you make everything from scratch","title":"Au Jus Burger","transcript":"","updated_at":"2014-08-20T14:17:50Z","yield":"Delicious burgers","youtube_id":""}],"yield":"225 g","youtube_id":"CstTE6zE5vI","tags":[{"id":88,"name":"sauce"},{"id":210,"name":"topping"},{"id":301,"name":"glaze"},{"id":302,"name":"stock"},{"id":303,"name":"reduction"},{"id":305,"name":"dip"},{"id":306,"name":"condiment"},{"id":481,"name":"no special equipment"},{"id":483,"name":"one pot"}],"equipment":[],"ingredients":[{"display_quantity":"60","note":"","quantity":"60.0","unit":"g","ingredient":{"for_sale":false,"id":69,"product_url":null,"slug":"red-wine","sub_activity_id":null,"title":"Red wine"}},{"display_quantity":"0.25","note":"or 1.25 liters store-bought stock","quantity":"0.25","unit":"recipe","ingredient":{"for_sale":false,"id":678,"product_url":null,"slug":"beef-stock","sub_activity_id":272,"title":"Beef Stock"}},{"display_quantity":"7","note":"DE 42","quantity":"7.0","unit":"g","ingredient":{"for_sale":false,"id":233,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dgrocery&field-keywords=glucose+syrup&sprefix=glucose+syr%2Cgrocery%2C197&rh=n%3A16310101%2Ck%3Aglucose+syrup&tag=delvkitc-20","slug":"glucose-syrup","sub_activity_id":null,"title":"Glucose syrup"}},{"display_quantity":"4","note":"kosher","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"1","note":"","quantity":"1.0","unit":"g","ingredient":{"for_sale":false,"id":684,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_c_0_12?url=search-alias%3Dgrocery&field-keywords=monosodium+glutamate&sprefix=monosodium+g%2Chpc%2C202&rh=n%3A16310101%2Ck%3Amonosodium+glutamate&tag=delvkitc-20","slug":"msg","sub_activity_id":null,"title":"MSG"}}],"steps":[{"activity_id":284,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:22:58Z","directions":"Can be made days in advance. \n\nOr use 1.25 liters of store-bought beef stock instead.\n\n[fetchActivity beef-stock]","extra":null,"hide_number":null,"id":135514,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":0,"subrecipe_title":null,"title":"Prepare [Beef Stock](http://www.chefsteps.com/activities/beef-stock)","transcript":null,"updated_at":"2014-08-26T19:22:58Z","youtube_id":"","ingredients":[]},{"activity_id":284,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:22:58Z","directions":"In a medium pot, reduce wine until syrupy.","extra":null,"hide_number":null,"id":135515,"image_description":"wine reduction","image_id":"{\"url\":\"https://www.filepicker.io/api/file/Ysv14YLR561mu0tRaQlR\",\"filename\":\"Recipe_Beef Demi-Glace_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":296137,\"key\":\"GKczTEpEQA2KA3GtLCbl_Recipe_Beef Demi-Glace_1.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":4194304,"subrecipe_title":null,"title":"Reduce red wine","transcript":null,"updated_at":"2014-08-26T19:22:58Z","youtube_id":"","ingredients":[{"display_quantity":"60","note":"","quantity":"60.0","unit":"g","ingredient":{"for_sale":false,"id":69,"product_url":null,"slug":"red-wine","sub_activity_id":null,"title":"Red wine"}}]},{"activity_id":284,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:22:58Z","directions":"","extra":null,"hide_number":null,"id":135516,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"Add remaining ingredients; stir to combine","transcript":null,"updated_at":"2014-08-26T19:22:58Z","youtube_id":"","ingredients":[{"display_quantity":".25","note":"","quantity":"0.25","unit":"recipe","ingredient":{"for_sale":false,"id":678,"product_url":null,"slug":"beef-stock","sub_activity_id":272,"title":"Beef Stock"}},{"display_quantity":"7","note":"DE 42","quantity":"7.0","unit":"g","ingredient":{"for_sale":false,"id":233,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dgrocery&field-keywords=glucose+syrup&sprefix=glucose+syr%2Cgrocery%2C197&rh=n%3A16310101%2Ck%3Aglucose+syrup&tag=delvkitc-20","slug":"glucose-syrup","sub_activity_id":null,"title":"Glucose syrup"}},{"display_quantity":"4","note":"kosher","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"1","note":"","quantity":"1.0","unit":"g","ingredient":{"for_sale":false,"id":684,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_c_0_12?url=search-alias%3Dgrocery&field-keywords=monosodium+glutamate&sprefix=monosodium+g%2Chpc%2C202&rh=n%3A16310101%2Ck%3Amonosodium+glutamate&tag=delvkitc-20","slug":"msg","sub_activity_id":null,"title":"MSG"}}]},{"activity_id":284,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:22:59Z","directions":"Over medium-high heat, reduce by 85 percent. Skim foam occasionally. \r\n\r\nServe warm.","extra":null,"hide_number":null,"id":135517,"image_description":"Rich and flavorful beef semi-glace","image_id":"{\"url\":\"https://www.filepicker.io/api/file/RL6MOiHwSsmmgPKCkxNG\",\"filename\":\"Recipe_Beef Demi-Glace_3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":246859,\"key\":\"oIzan63lQGBQ0IUyJ5xY_Recipe_Beef Demi-Glace_3.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7340032,"subrecipe_title":null,"title":"Reduce by 85 percent","transcript":null,"updated_at":"2014-08-26T19:22:59Z","youtube_id":"","ingredients":[]},{"activity_id":284,"audio_clip":null,"audio_title":null,"created_at":"2014-08-26T19:22:59Z","directions":"Make poutine, of course!\n\n[fetchActivity new-school-poutine]","extra":null,"hide_number":true,"id":135518,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{"aside_position":"right"},"step_order":7864320,"subrecipe_title":null,"title":"What to do with that demi?","transcript":null,"updated_at":"2014-08-26T19:22:59Z","youtube_id":null,"ingredients":[]}]}