I’ve just finished Kitchen Confidential by Anthony Bourdin. Good read. He goes on about demi glace in sauces. It looks like some kind of very rich stock, but I am still not very knowledgeable about exactly how it should be used (Google gives me only a couple of recipes). Anyone ever used it?
Being a frugal type, I like to make stocks from bones and other miscellaneous leftover animal and vegetable parts. I keep them in the freezer for later use. But I don’t have a full-size freezer, so I don’t have a lot of storage.
When we have turkey, I always cook down the carcass for stock. After the requisite turkey skeleton - noodle soup, I still have a gallon or so of good stock left. Way too much for the freezer, but I can’t bear to throw it away either. So I reduce it to a glace and freeze it. When I have a soup or such that needs a little flavor boost, I thaw a little glace and add a quarter-cup or so. Lots better than bullion cubes.
Hey, I’m reading that right now!
Demiglace. Very classic. Made from the combination of Sauce Espagnol and reduced stock Brown Veal Stock. You’ve probably eaten it a million times (at least someone’s version of it) in restaurants. It’s the catch all meat sauce. If you don’t want to take the time or expense to make it yourself, the recipe can be found in The Professional Chef, More Than Gourmet makes a good reduced version that you mix 1 to 4 with water.
Oops, I ment to include the address and phone # for More Than Gourmet. 929 Home Ave, Akron, OH 44310
1-800-860-9385
… is that I learn something new every time I come here.
Like that demi-glace and glace de viand are not the same thing.
Hey, that sounds like a good book. I should look for a copy.
:::shuffles off, red-faced but wiser:::