I have successfully completed the demi-glace right-of-passage. To be honest, I'm not entirely sure of the quality of my demi-glace since I have yet to sample a demi-glace on its own, but I have a feeling that this is pretty close to the real thing. I now see just how much easier this would have been with just a touch of cornstarch, but I just couldn't bring myself to do it. So I reduced. All the way down. It took me two stages. After the first session of reducing, I ended up with probably 4 cups of liquid which, after refrigeration, was nearly solid. I heated that back up again and reduced it down to 2 cups, an effort which seemed to take quite a bit longer.
Needless to say, after all the roasting of bones, prepping of mire poix, bundling of bouquet garni, endless skimming and simmering and skimming and skimming, reducing and reducing, I ended up with my beautifully dark, velvety rich demi-glace.
The finished product was added to ice cube trays and will be frozen for later use in soups, sauces, etc...
And on that note I'm going to bed...
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