Demi-glace question?

Tonya Rollins said:

Hey everyone,
I'm planning a special dinner and the entree I'm choosing includes a demi
glace. Does anyone know a way to make a demi glace that doesn't take three
days to prepare?

Big thanks to anyone that responds-
T

there is a brand of frozen stock concentrate called "perfect addition"
that you can concentrate further by reducing in a sauce pan, with the
addition of some brown roux and tomato paste to make a passable demi
glace. I have only seen it at whole foods, but you may be able to find
it at other specialty grocers.

williams-sonoma sells a product that they call "demiglace" but i have
not tried it, and it is rather pricey.

If you have beef or veal stock in your freezer, you could reduce that to
a syrupy consistency, and it would probably work just fine. maybe add
a little brown roux and a bit of tomato paste. I would not try this with
canned or aeseptic packaged stock, though- they have *alot* of salt, and
it might not taste right.

I found this recipe, as well, but it does take quite some time (3 hours
or so, at least)

http://www.ochef.com/r52.htm

I have made demi glace completely from scratch, the traditional way, and
i have to say that while I am glad that i know how to do so, I don't
think ill be trying that again anytime soon. (I do, however, concentrate
the beef/ veal stock I make to a nearly demi-glace consistency, because
the only time i use it is for sauces, generally.)

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

sarah bennett said:

Tonya Rollins said:

Hey everyone,
I'm planning a special dinner and the entree I'm choosing includes a
demi glace. Does anyone know a way to make a demi glace that doesn't
take three days to prepare?

You can make demi-glace or you can make something else. Demi-glace takes
time to prepare.

Or you can make a different entree.

Quoted message said:

there is a brand of frozen stock concentrate called "perfect addition"
that you can concentrate further by reducing in a sauce pan, with the
addition of some brown roux and tomato paste to make a passable demi
glace. I have only seen it at whole foods, but you may be able to find
it at other specialty grocers.

This is brown sauce.

Quoted message said:

williams-sonoma sells a product that they call "demiglace" but i have
not tried it, and it is rather pricey.

If you have beef or veal stock in your freezer, you could reduce that to
a syrupy consistency, and it would probably work just fine.

No, It wouldn't. That's merely a reduction. Not even jus de veau lie.

Quoted message said:

maybe add a
little brown roux and a bit of tomato paste. I would not try this with
canned or aeseptic packaged stock, though- they have *alot* of salt, and
it might not taste right.

I found this recipe, as well, but it does take quite some time (3 hours
or so, at least)

http://www.ochef.com/r52.htm

I have made demi glace completely from scratch, the traditional way, and
i have to say that while I am glad that i know how to do so, I don't
think ill be trying that again anytime soon. (I do, however, concentrate
the beef/ veal stock I make to a nearly demi-glace consistency, because
the only time i use it is for sauces, generally.)

That's not demi-glace. That's just a reduction with extra stuff added.
Demi-glace is equal parts of Espagnol sauce and stock (and other stuff)
combined and reduced to half. It takes a lot of stove time, but not a
lot of work.

Pastorio

Bob (this one) said:

sarah bennett said:

Tonya Rollins said:

Hey everyone,
I'm planning a special dinner and the entree I'm choosing includes a
demi glace. Does anyone know a way to make a demi glace that doesn't
take three days to prepare?

You can make demi-glace or you can make something else. Demi-glace takes
time to prepare.

Or you can make a different entree.

Quoted message said:

there is a brand of frozen stock concentrate called "perfect addition"
that you can concentrate further by reducing in a sauce pan, with the
addition of some brown roux and tomato paste to make a passable demi
glace. I have only seen it at whole foods, but you may be able to find
it at other specialty grocers.

This is brown sauce.

Quoted message said:

williams-sonoma sells a product that they call "demiglace" but i have
not tried it, and it is rather pricey.

If you have beef or veal stock in your freezer, you could reduce that
to a syrupy consistency, and it would probably work just fine.

No, It wouldn't. That's merely a reduction. Not even jus de veau lie.

Quoted message said:

maybe add a little brown roux and a bit of tomato paste. I would not
try this with canned or aeseptic packaged stock, though- they have
*alot* of salt, and it might not taste right.

I found this recipe, as well, but it does take quite some time (3
hours or so, at least)

http://www.ochef.com/r52.htm

I have made demi glace completely from scratch, the traditional way,
and i have to say that while I am glad that i know how to do so, I
don't think ill be trying that again anytime soon. (I do, however,
concentrate the beef/ veal stock I make to a nearly demi-glace
consistency, because the only time i use it is for sauces, generally.)

That's not demi-glace. That's just a reduction with extra stuff added.
Demi-glace is equal parts of Espagnol sauce and stock (and other stuff)
combined and reduced to half. It takes a lot of stove time, but not a
lot of work.

Pastorio

well, she said she didnt want to do the work. tried to help with a
reasonable facsimile.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß