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demi glace
05-01-2014, 09:28 PM #1
j browsing Member
Posts:5,158 Threads:1,098 Joined:Jul 2012
anyone here make it home made..I usually buy it but it's so expensive..i need a recipe if anyone has one ..

"when life gives you lemons..throw them at someone"...Grumpy Cat good.png
05-01-2014, 09:45 PM #2
UniqueStranger Art in my heart
Posts:15,179 Threads:429 Joined:Jun 2012
When I was a vegan I made a sort of demi glace mushroom sauce (French style), it was way too much work and required many pots and pans as the sauce involved many stages of preparation/cooking down. I found the recipe in an old vegan cookbook (don't know where it is now). It was a glorious sauce, but it was only worth the effort at that time because my meals were rather bland.
05-01-2014, 09:46 PM #3
Octo Mother Superior
Posts:43,361 Threads:1,482 Joined:Feb 2011
I don't even know what it is!

blonde.gif
05-01-2014, 09:50 PM #4
j browsing Member
Posts:5,158 Threads:1,098 Joined:Jul 2012
(05-01-2014, 09:45 PM)UniqueStranger Wrote:  When I was a vegan I made a sort of demi glace mushroom sauce (French style), it was way too much work and required many pots and pans as the sauce involved many stages of preparation/cooking down. I found the recipe in an old vegan cookbook (don't know where it is now). It was a glorious sauce, but it was only worth the effort at that time because my meals were rather bland.
it is worth the effort..i usually use a beef demi glace for beef sauces..such as a beef stroganoff I make ..I could make it but am having a hard time finding beef bones in the market to make the broth..i am wondering the difference in taste if I use a canned broth ..or should I just say to heck with it and order some more

"when life gives you lemons..throw them at someone"...Grumpy Cat good.png
05-01-2014, 09:53 PM #5
UniqueStranger Art in my heart
Posts:15,179 Threads:429 Joined:Jun 2012
(05-01-2014, 09:50 PM)j browsing Wrote:  
(05-01-2014, 09:45 PM)UniqueStranger Wrote:  When I was a vegan I made a sort of demi glace mushroom sauce (French style), it was way too much work and required many pots and pans as the sauce involved many stages of preparation/cooking down. I found the recipe in an old vegan cookbook (don't know where it is now). It was a glorious sauce, but it was only worth the effort at that time because my meals were rather bland.
it is worth the effort..i usually use a beef demi glace for beef sauces..such as a beef stroganoff I make ..I could make it but am having a hard time finding beef bones in the market to make the broth..i am wondering the difference in taste if I use a canned broth ..or should I just say to heck with it and order some more

I don't understand why you are having problem finding beef or veal bones in the market.
05-01-2014, 10:01 PM #6
j browsing Member
Posts:5,158 Threads:1,098 Joined:Jul 2012
they don't have butchers in the markets here everything comes in prepackaged ..I probably could get bones at one market 15 miles out of town ..they have a butcher

"when life gives you lemons..throw them at someone"...Grumpy Cat good.png
05-01-2014, 10:10 PM #7
UniqueStranger Art in my heart
Posts:15,179 Threads:429 Joined:Jun 2012
(05-01-2014, 10:01 PM)j browsing Wrote:  they don't have butchers in the markets here everything comes in prepackaged ..I probably could get bones at one market 15 miles out of town ..they have a butcher

You should. If you have a freezer you can get a good supply.
05-01-2014, 10:22 PM #8
j browsing Member
Posts:5,158 Threads:1,098 Joined:Jul 2012
we do have a freezer..I will call them ahead of time tell them how many pounds I want ..where we used to live we were spoiled and could get just about anything food wise..i wish there was a Whole Foods up here..this area is screaming for one..i know folks in town who drive down to the Whole Foods in ann arbor just to get things the markets don't carry here ..the farmers markets are great here for veggies and fruit..and there are farmers here who do sell grass fed beef..very expensive

"when life gives you lemons..throw them at someone"...Grumpy Cat good.png
05-01-2014, 10:51 PM #9
Shadow Mrs. Buckwheat
Posts:12,777 Threads:1,182 Joined:Feb 2011
Me either Octo chuckle.gif

Looks like elaborate gravy 13.gif

http://culinaryarts.about.com/od/sauces/r/demiglaze.htm
05-01-2014, 10:55 PM #10
j browsing Member
Posts:5,158 Threads:1,098 Joined:Jul 2012
drool.gif good stuff chuckle.gif

"when life gives you lemons..throw them at someone"...Grumpy Cat good.png
05-01-2014, 11:03 PM #11
Octo Mother Superior
Posts:43,361 Threads:1,482 Joined:Feb 2011
Quote:Add the mirepoix and sauté for a few minutes until it's lightly browned. Don't let it burn, though.

I'll need a dictionary to make that tissueguy.gif lmao.gif
05-01-2014, 11:17 PM #12
j browsing Member
Posts:5,158 Threads:1,098 Joined:Jul 2012
escoffier cookbook..best cook book you can buy..i have had a copy for over 20 yrs..learned a lot from it

"when life gives you lemons..throw them at someone"...Grumpy Cat good.png
05-01-2014, 11:20 PM #13
JayRodney ⓐⓛⓘⓔⓝ
Posts:31,574 Threads:1,444 Joined:Feb 2011
Oh, I thought Ashton Kutchers ex got remarried. Carry on. coffeetime.gif

wonder.gif
05-01-2014, 11:24 PM #14
j browsing Member
Posts:5,158 Threads:1,098 Joined:Jul 2012
lmao.giflol.gif

"when life gives you lemons..throw them at someone"...Grumpy Cat good.png
05-01-2014, 11:35 PM #15
UniqueStranger Art in my heart
Posts:15,179 Threads:429 Joined:Jun 2012
(05-01-2014, 10:22 PM)j browsing Wrote:  we do have a freezer..I will call them ahead of time tell them how many pounds I want ..where we used to live we were spoiled and could get just about anything food wise..i wish there was a Whole Foods up here..this area is screaming for one..i know folks in town who drive down to the Whole Foods in ann arbor just to get things the markets don't carry here ..the farmers markets are great here for veggies and fruit..and there are farmers here who do sell grass fed beef..very expensive

I took a soup making course at night college and roasting the bones are extremely important for that rich underlying taste in soups and sauces.

Quote:Soup Bones: if you ask at the meat market for soup bones, you will get bones with meat attached and they are more expensive. Ask for bones for your dog, you'll probably get them for free or they will be very cheap. When roasting the bones in the oven, DO NOT LET THEM TURN BLACK! You want a nice brown, NOT black. If they burn, trim the burned part off or get more bones and start again as burned bones will make the stock bitter. You can also ask for "beef trimmings", which will be bits of meat and fat, if you use trimmings (or stew meat, which some people do but that cut is more expensive), add it to the roasting pan when you put the bones in the oven. Be sure to deglaze the roasting pan and pour all of the small bits and pieces into the stock pot. (This means pouring a little water into the bottom of the hot roasting pan, and use a spatula to move it back and forth so all the little tasty bits of meat and fat come lose and thus pour easily into the stock pot. These bits and pieces are called the "fond" and they are full of flavor.)

Quote:+ 1 pound of bones/meat for each 2 quarts of water.

http://www.bettertimesinfo.org/4stock.ht...#?1#agtpwd



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