Demi-Glace

[David Chang]

Demi Glace, made from deboning 60 days dry aged rib rack and pellicles.

Takes a while to make but worth it...

 

 

[tekobo]

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!  

[David Chang]

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. 

[Bunji]

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!

[tony b]

Or just buy it like I do! LOL

https://www.amazon.com/dp/B00ILZ9SNG

[David Chang]

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 😄