David Chang Posted May 2, 2023 Report Share Posted May 2, 2023 Demi Glace, made from deboning 60 days dry aged rib rack and pellicles. Takes a while to make but worth it... 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 2, 2023 Report Share Posted May 2, 2023 That looks really good David. Food tastes so much better when you start with a good base like this. The Husband does the stocks here but he has never gone the full demi-glace. Might have to persuade him that it is not as difficult as it looks! Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 2, 2023 Author Report Share Posted May 2, 2023 9 hours ago, tekobo said: That looks really good David. Food tastes so much better when you start with a good base like this. The Husband does the stocks here but he has never gone the full demi-glace. Might have to persuade him that it is not as difficult as it looks! not difficult at all as it's just a reduction to spoon coat. if you add tomato paste, it improves viscosity and shine. Quote Link to comment Share on other sites More sharing options...
Bunji Posted May 3, 2023 Report Share Posted May 3, 2023 I’ve never done a “true” Demi, but whenever I make stock I usually over-reduce to about the same consistency just for ease of storage. Pull some out of the freezer and add it to water and it’s back to being stock! Hadn’t heard of adding tomato paste before, I will have to give that a try next time! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 3, 2023 Report Share Posted May 3, 2023 Or just buy it like I do! LOL https://www.amazon.com/dp/B00ILZ9SNG Quote Link to comment Share on other sites More sharing options...
David Chang Posted May 4, 2023 Author Report Share Posted May 4, 2023 the thing is if i dont make stock or sauce from the bones and trimmings, then they just go to waste.. i keep fish bones in the freezer for this reason 😄 2 Quote Link to comment Share on other sites More sharing options...
