# Demi glace - anyone used it? **URL:** \ **Category:** Cafe Society\ **Created:** [March 22, 2002, 1:59pm UTC](https://boards.straightdope.com/t/demi-glace-anyone-used-it/99524 "2002-03-22T13:59:30Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [March 22, 2002, 1:59pm UTC](https://boards.straightdope.com/t/demi-glace-anyone-used-it/99524/1 "2002-03-22T13:59:30Z")
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? ---
**Author:** ![dono](https://avatars.discourse-cdn.com/v4/letter/d/e0b2c6/32.png) [@dono](https://boards.straightdope.com/u/dono)\ **Post date:** [March 22, 2002, 2:28pm UTC](https://boards.straightdope.com/t/demi-glace-anyone-used-it/99524/2 "2002-03-22T14:28:27Z")
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. ---
**Author:** ![Dinsdale](https://avatars.discourse-cdn.com/v4/letter/d/97f17d/32.png) [@Dinsdale](https://boards.straightdope.com/u/Dinsdale)\ **Post date:** [March 22, 2002, 2:33pm UTC](https://boards.straightdope.com/t/demi-glace-anyone-used-it/99524/3 "2002-03-22T14:33:51Z")
Hey, I’m reading that right now! ---
**Author:** ![Leifsmama](https://avatars.discourse-cdn.com/v4/letter/l/a698b9/32.png) [@Leifsmama](https://boards.straightdope.com/u/Leifsmama)\ **Post date:** [March 22, 2002, 4:31pm UTC](https://boards.straightdope.com/t/demi-glace-anyone-used-it/99524/4 "2002-03-22T16:31:51Z")
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. ---
**Author:** ![Leifsmama](https://avatars.discourse-cdn.com/v4/letter/l/a698b9/32.png) [@Leifsmama](https://boards.straightdope.com/u/Leifsmama)\ **Post date:** [March 22, 2002, 4:34pm UTC](https://boards.straightdope.com/t/demi-glace-anyone-used-it/99524/5 "2002-03-22T16:34:10Z")
Oops, I ment to include the address and phone # for **More Than Gourmet**. 929 Home Ave, Akron, OH 44310 1-800-860-9385 ---
**Author:** ![dono](https://avatars.discourse-cdn.com/v4/letter/d/e0b2c6/32.png) [@dono](https://boards.straightdope.com/u/dono)\ **Post date:** [March 22, 2002, 7:20pm UTC](https://boards.straightdope.com/t/demi-glace-anyone-used-it/99524/6 "2002-03-22T19:20:44Z")
… 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:::