Quote:
Originally Posted by boar_d_laze 
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 |
I'm still really bad at calling glace de viande "demi-glace" but am trying hard to break the habit. In one restaurant I worked, we simply called everything "jus", but for some reason that always seemed wierd to me. I think because whenever I would refer to "jus" to non-culinary folks, they often assumed it was simply pan drippings from a roast.
I've made a "chicken" espangole, once before for a brown chicken glace, (We did this in culinary school - the program called it "chicken demi-glace) but never mixed a brown roux with veal stock, and I wonder if I ever will.