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Started By
Message
Demi-glacé . Any of You Make It?
Posted on 6/15/14 at 11:00 pm
Posted on 6/15/14 at 11:00 pm
Recipes? Tips?
5
Posted on 6/15/14 at 11:15 pm to OTIS2
Yes. Started with 50lbs of veal bones ordered from Sysco. A restaurant owner friend bought them for me.
When I was done, it was 3 days later. I had almost 1 gallon of demi glace.
He laughed and gave me a container of this.
It's all I use now. I usually add fresh herbs to make it my own. Everyone should have this on hand.
When I was done, it was 3 days later. I had almost 1 gallon of demi glace.
He laughed and gave me a container of this.
It's all I use now. I usually add fresh herbs to make it my own. Everyone should have this on hand.
Posted on 6/15/14 at 11:18 pm to Btrtigerfan
Well that ain't no damn fun...
Posted on 6/15/14 at 11:30 pm to OTIS2
It was fun making the long version. It just takes an unreasonable amount of time.
You roast the bones. You make a rich stock of the bones seasoned with a mirepoix. Strain. Reduce.
From there you make an espagnole. You combine 1 part espagnole and one part rich stock, and then you have it.
Simple.
You roast the bones. You make a rich stock of the bones seasoned with a mirepoix. Strain. Reduce.
From there you make an espagnole. You combine 1 part espagnole and one part rich stock, and then you have it.
Simple.
Posted on 6/15/14 at 11:31 pm to Btrtigerfan
Yep. I've read a few recipes. Might do it one Saturday.
Posted on 6/15/14 at 11:39 pm to CT
Damn you. I'm trying to get buff for the beach...
Sub thinly sliced turnips for the potatoes and call it healthy. Trust me.
Sub thinly sliced turnips for the potatoes and call it healthy. Trust me.
Posted on 6/15/14 at 11:39 pm to CT
quote:
Goat Cheese Gratin
Looks promising. Twice the butter, and twice the garlic, and I'm all over that. A dash of cayenne wouldn't hurt it either.
I love goat cheese.
Posted on 6/15/14 at 11:40 pm to OTIS2
And add a pinch of fresh thyme.
Posted on 6/16/14 at 12:12 am to OTIS2
It's a lot of work.
Posted on 6/16/14 at 1:20 am to OTIS2
You definitely start with a veal stock, some people will take a second wash or remouage from the bones as well. It takes days to do it well. Working in a restaurant that always went from scratch on it, I appreciate the time if takes to do it right.
Posted on 6/16/14 at 1:39 am to OTIS2
wait
Posted on 6/16/14 at 6:27 am to Caplewood
Wut?
Posted on 6/16/14 at 6:52 am to Btrtigerfan
Did you read the Ingredients of that Stuff? There is nothing Real in it.
Posted on 6/16/14 at 7:12 am to OTIS2
when I worked in a restaurant years ago we had a great demi glace. ive been racking my brains trying to remember how we made it.
then it hit me, we used some herbs and maybe some wine- but we got a bag of "demi glaze" that was the bulk of it
. shite was good though
then it hit me, we used some herbs and maybe some wine- but we got a bag of "demi glaze" that was the bulk of it
. shite was good thoughPosted on 6/16/14 at 10:51 am to OTIS2
That is my tip for Demi. Wait
Posted on 6/16/14 at 11:06 am to CT
quote:
Goat Cheese Gratin
While I've never used Emeril's recipe, I did a three cheese gratin with goat cheese as one of the cheeses. Fabulous. Also tried it in mac 'n cheese, also fabulous.
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