Quote:
Originally Posted by chefinfrance  I think the man will be turning in his grave at this thread. If you want to use classical culiniary terms then you must respect what they mean. you cannot make demi-glace unless you reduce sauce Espangnol by half, demi means half. you can call it anything else and often I would agree it tastes better but if you call it demi-glace thats what it is. In nouvelle cuisine jus lie is a term often used this means thickend juices a good substitute for demi-glace if made well.
I shall be back on this one but must dash to cook dinner.
steve www.masterchefinfrance.com |
Steve,
I don't believe anyone called anything by a wrong name, at least not so far. The reference I made to a reduced stock used like a demi-glace was to Julia Child's "semi-demi-glace." Her term, not mine. If you want to take it up with her, lots of luck.
So far, everyone else seems to have used the terms of art correctly -- although I certainly know a few chefs who equate reduced stock with demi-glace. I've poured slightly reduced stock over a
roux/pincage/mirepoix to make a quick and dirty
semi-espagnole en route to what I call
barbecue bordelaise, for barbecued brisket. Since
bordelaise is modified by barbecue, I have no more qualms about the inauthenticity of my
espagnole, than the inclusion of chipotle and molasses.
BDL