so I made demi glace. Thanks for the veal bone info. Went to the butchery and veal bones were about $4. /kg.
I used 5lbs of veal and beef bones and ended up with 2L of brown stock. Used 6 cups of that to make 4c of brown sauce and had to get some more beef bones to make 4c of brown stock. I ended up with 4 1/2 c of each, reduced those together to get a little over 2 cups of demi glace. If my picture comes through you'll see that it is very gelatinous. also very full flavour.
I did put it in icecube trays, but next time I will put it in a pan and just cut up into small pieces. I froze this and will add to sauces.
solstice,
Beautiful,rich,gelatinous,full of bone marrow from veal...the demi you made look so nice!!! Very nice!!! I bet your kitchen smelled so yummy...
The restaurant I work makes "tri" glace...reduce to 1/3, instead of demi "1/2"
it is very thick and rich!!
solstice
I used 5lbs of veal and beef bones and ended up with 2L of brown stock. Used 6 cups of that to make 4c of brown sauce and had to get some more beef bones to make 4c of brown stock. I ended up with 4 1/2 c of each, reduced those together to get a little over 2 cups of demi glace. If my picture comes through you'll see that it is very gelatinous. also very full flavour.
I did put it in icecube trays, but next time I will put it in a pan and just cut up into small pieces. I froze this and will add to sauces.