Can Better Than Bouillon Beef be used as an alternative to traditional demi-glace? Any alterations needed? - demi glace for sale
Sun moved into a new region, so that we do not know, gourmet stores around here. I am also very little time, so you can not order online. Help!
Sunday, January 17, 2010
Demi Glace For Sale Can Better Than Bouillon Beef Be Used As An Alternative To Traditional Demi-glace? Any Alterations Needed?
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2 comments:
I am not familiar with the best brands such as meat, but I know that if you have chicken broth, which is usually a broth, soup used to (not stocks always are made of bone).
Demi-Glace (traditional) is reduced to a population of Brown, and reserves contain gelatin (bones), as is otherwise affect the consistency and "mouth feel" of the finished dish. But taste is not too high to be affected.
I suggest that the rebuilding of the stock that you (water only water is a good thing, but half would be the better half of wine). Then in a saucepan and boil to reduce by half at least. This will improve the compliance with the real demi-glace ... to go shopping without it.
I use it all the time. My family has asked me to make the best chef in the world. Remove the pan, and use 1 teaspoon of tea per cup of liquid.
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