or Connect
New Posts  All Forums:Forum Nav:

Demi-glace

post #1 of 13
Thread Starter 
Because of time factor, I am now finding myself looking for a a ready-made demi-glace (powder or other). Any good brands on the market? Knorr? Gravox demi?
post #2 of 13
Custom brand or Minor Brand Both good not over salty
CHEFED
Reply
CHEFED
Reply
post #3 of 13
I just started using the Custom, which is good. All of Custom's "black label" product is good though.
I've always used Knorr in the past, with good results.
Knorr's powder mix though.
They also have a frozen demi that I don't care for.
Mostly because I am using it for, say, a brandy peppercorn sauce, I usually reserve some of the called for water, giving me the consistency and richness I am looking for.
With the frozen you can't leave out any liquid.
I've never tried Minor, but I would imagine that if it's the same quality as their top-of-the-line bases it would be good.
Sounds like that's the case.

Slightly off topic: I really abhor the lower end bases from Custom, Minor, etc.
Basically flavored fat.
Ugh.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #4 of 13
post #5 of 13
jim, as we both know, you get what you pay for!
CHEFED
Reply
CHEFED
Reply
post #6 of 13
post #7 of 13
im in the mood to make demi glace now... grrr!
post #8 of 13
RC Fine Foods has amazing bases, demis, coulis, etc. They ship direct and prices are pretty good. Quality is superb!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #9 of 13
Actually these guys make fine stock and broths.

Eatem Food Corporation

My wife just took a tour of their facility. Everything in there is done the right way. Yeah, there's only one way. :D
post #10 of 13
I agree R/C is excellent Their fruit coullis are wonderful and hold up quite a while. I believe they are out of Jersey Somewhere.
CHEFED
Reply
CHEFED
Reply
post #11 of 13
Me too.

I like it better than the Minor, Custom, and Knorr brands.
Haven't used it in many years, though.
I remember it being pricey, but worth it.
post #12 of 13
I third the More than Gourmet brand. Believe it or not I use the Glace de Canard Gold in a high end Glaze (BBQ type) I developed for a Maple Chipotle glazed duck 15 or 16 years ago. A thing I now make for friends as Christmas gifts (when I am able that is)
post #13 of 13

I prefer bonewerks

It is a bit pricey, but money well spent. Just google the name "bonewerks" and their page comes right up first thing. Try asking your vendor if they carry any of their products at a better price though, I think the site charges $100 for 5 lbs mix and match of your choice. We get a tub of 16 pounds for around $50.

Hope this helps.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs