What is the name of that stuff you get from cooking down about 50 cows?
Well, I guess I don’t feel so bad for not remembering. It must be more rare than I imagined.
Ask and ye shall receive:
Demi-glace
Definition: [DEHM-ee glahs] A rich brown sauce that begins with a basic espagnole sauce, which is combined with beef stock and madeira or sherry and slowly cooked until it’s reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces.
from FoodTV’s dictionary
Thanks Mike G, it was driving me nuts. I wonder if it really takes that many cattle to produce.
Thanks again. ~bb~
No problem!
It doen’t take that many cows either. When I want to go all out and make some, I usually go to my butcher and get 4-5 lbs. of good beef bones-- That will do the trick .
I was waiting for zenster to come share his wisdom, but he’s over arguing about some salt and pepper nonsense.
::dancing ala Snoopy::
“I beat zenster to a foodie thread!! I beat zenster to a foodie thread!!”
LMAO
I thought the topic of this thread was referring to some kind of ultra-Plexiglas…
So sue me!
Was poppyp watching a rerun of Northern Exposure by any chance?
Yes, Adam, Ya’ got me …I just couldn’t believe that 50 cow thing.
Thanks for the reply