Demi Glace Advice

Where can I get a good demi glace recipe that I can make at home? (not HUGE proportions) or better yet... how do I make demi glace after I have already made my beef or veal stock? thank u

[Live_to_cook]

Simmer, simmer, veal stock (and brown sauce or espagnole?) to one-quarter original volume, skimming scum... or something like that.

I just loves skimming scum.

I also loves bitter beer, cause bitter beer makes your batter better.

[Greg]

Two ways that I've made demi:
1) Mix equal parts stock and espagnole, reduce to one-half of the original volume.
2) Reduce stock with a little port and shallots by one-half.
The second method is easier, but the first makes a better product.

[cape chef]

Bonkers,Assuming you have made a veal stock, Beef stock in not what you want.First you want to take your stock and make what is called FOND de VEAU. Take your veal stock and warm it in a sauce pan. In another pan sweet 2 shallots,4 cloves of garlic,a little parsley stem,2 bay leaves,4 Black peppercorns and a sprig on thyme. Then add a chopped tomato,season with a little kosher salt and simmer 3 to 5 minutes Deglaze with 4 cups red wine and reduce by half,Then add your stock and slowly simmer and reduce by a third. Strain through cheese cloth and simmer and reduce by half, all along skimming the impurities. Alas you have Veal demi glace!! If you reduce this by half you will have Glace de viande. Almost like a essence and very concentrated
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[Chef David Simpson]

Very good, cape chef. I have people try and try to make a successful demi glase and fail every time.
The trick is making a good stock. this is what makes or brakes the DG.

[Live_to_cook]

Chef David Simpson: What, then, are the key points to making an excellent veal stock?

(I know the basic process, I'm looking for insights into the fine points, if you have a moment to offer some.)

That was my next question....How do I make a GREAT Stock?

[This message has been edited by bonkerz58 (edited 12-28-2000).]

[Chef David Simpson]

First, you must the freshest ingredients. Never mind those who tell you to use scraps. They just want to save money. The bones have to be very fresh, not frozen. You can get these at your butcher or meat market. Make your sachet from fresh herbs and Spices.
.Use quality ingredients
.Wash ingredients thoroughly in cold water
.Begin a stock in cold water, always
.Proform the initial skimming befor adding aromatics
.Add hot water only to a simmering stock
.Skim regularly as needed
.Always simmer,never boil. Simmering allows the natural clarifying process to manifest, Producing a rich, clear stock
.simmer a minimum of 8 hours
----------------------------
Veal Stock
----------------------------
6 pounds veal and knuckle bones cut into 4-inch length
1 cup tamato paste
3 stalks celery
2 carrots
2 med onions
1 leek
sachet
2 gl cold water
3 garlic cloves
2 bay leaves
3 sprigs fresh thyme
1 bunch parsley
1 tsp pepper corns

1 quart dry red wine

Roast the bones at 450 for 20 minutes. Take out and spread the tomato paste over the bone . Put back in the oven for 15-20 minutes.

Remove bones from pan and wipe pan out. fill with water 4 inches above the highest bone, and place on high flame, when just about to boil turn down to simmer. Skim

Place mirepox and leeks in pan, stir and roast 40 minutes

Add mirepox to stock and bouquet garni to the stock. put pan on flame add wine to deglaze, put in stock.
Simmer 8-12 hours

[This message has been edited by Chef David Simpson (edited 12-28-2000).]

I need to make dinner for my Family 6:32 EST
I will try to come back later and help you out
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To add to what Chef Simpson said.
We also make what is called A remoulage or second wetting. After your stock is done strain and add back to the solids a fresh Mirapoix,cover with cold water and simmer,skimming as necessary cook for 4 to 6 hours and strain. This "second stock" is used for soups and braising, as the first stock I use only for sauces.
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Wow...I love this site already. It's very helpful. Thanks for all the informative replys

[Chef David Simpson]

Your very welcome.

[Ruthy]

I make my demiglace with a breast of veal. Basically I make a stock, add wine and tomato after straining and skimming and then just reduce, reduce and reduce. I freeze the reduction in blocks and cut off whatever I need as a base for sauces.

[Live_to_cook]

Ruthy -- you put it in the freezer and cut off slices? What consistency does the frozen stuff end up, to allow you to do that?