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re: Stocks
Posted on 1/15/09 at 11:30 am to Tbobby
Posted on 1/15/09 at 11:30 am to Tbobby
quote:
A demiglace is simply beef or poultry stock that has been reduced down to a consistency where it can be spread with a knife. Try dipping pita or french bread in it and eating.
Actually, I believe you are thinking of a glace de viande, which is reducing a gallon of stock down to about 8 oz.
A true brown demi-glace contains beef stock and espangnole sauce (beef stock, tomato and roux), and is reduced by half. I don't remember exactly how it's done, but I'll look through my books and find the recipes.
1
Posted on 1/16/09 at 7:16 am to Mulligan
Made me drag out Larousse but here goes
You start with espagnole sauce;a brown sauce made with brown stock to which a brown roux is added along with mirepoix (5oz pealed diced carrots, 4oz pealed diced onions,2 oz celery and 4oz raw ham or bacon cut into fine strips..heat 2 tbls. butter in saucepan and add ham and veggies with a sprig of thyme and half a bay leaf..cook gently for 20 min.)followed by tomato puree. Along with several hour of cooking stirring and straining. Add to the stock a estouffade(clear brown stock made from beef, wine, carrots, garlic, and small onions seasoned with salt, pepper, thyme, and a bay leaf). Now you boil this mixture to about 2/3 then add Madeira wine and strain. Presto...Demiglaze
It just don't get more simpler than that
You start with espagnole sauce;a brown sauce made with brown stock to which a brown roux is added along with mirepoix (5oz pealed diced carrots, 4oz pealed diced onions,2 oz celery and 4oz raw ham or bacon cut into fine strips..heat 2 tbls. butter in saucepan and add ham and veggies with a sprig of thyme and half a bay leaf..cook gently for 20 min.)followed by tomato puree. Along with several hour of cooking stirring and straining. Add to the stock a estouffade(clear brown stock made from beef, wine, carrots, garlic, and small onions seasoned with salt, pepper, thyme, and a bay leaf). Now you boil this mixture to about 2/3 then add Madeira wine and strain. Presto...Demiglaze
It just don't get more simpler than that
Posted on 1/16/09 at 8:02 am to tavolatim
quote:
It just don't get more simpler than that
I think I'll take Chicageaux's advice and pay $29 for the jar.................
Posted on 1/16/09 at 8:09 am to TreeDawg
I understand....clear your mailbox so I can send you educational information
Posted on 1/16/09 at 8:12 am to tavolatim
quote:
clear your mailbox so I can send you educational information
all clear and eager to learn............
Posted on 1/16/09 at 12:15 pm to tavolatim
Yeah, what he said.
The recipe in my CIA cookbook is simpler than that, but I have no idea where it's at...
The recipe in my CIA cookbook is simpler than that, but I have no idea where it's at...
Posted on 1/17/09 at 8:55 am to Mulligan
On the kitchen counter being used as a trivet?
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