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expanding horizons

post #1 of 13
Thread Starter 

as a pastry chef expanding my horizons---my question is---- when is the collagen and flavor spent in beef bones( how many hours of simmer) -- I am making a stock with the intention of then a glace and then a demi-----  15 lbs. bones ( knuckle and foot some shank) and about 8 lbs meat. I am getting 2 different answers from my pastry friends. Can somebody please enlighten me ?

post #2 of 13

honestly i roast all vegi's and all bones to dark brown then deglaze with wine and add to the stockpot all together with parsley stems peppercorn bay leaf etc, cook slow bubbling i would usually go 8-10 hours skimming the scum or foam off of the top topping water as needed, strain at the end a few times. go where you want from there. 

post #3 of 13
Thread Starter 

hey thanks pirate-chef ! Really appriciate your feed back. I followed my gut and shut the gas off after 11 hours( tasting from 7pm to 11pm) Todays adventure---making a glace and then a demi !!  Thanks again--

post #4 of 13

for my demi i go about 33% dry red wine, some extra peppercorn and 66% stock cooked until reduced by about 2/3-3/4. good luck 

post #5 of 13

What is the difference/steps between making a "glace" and a "demi"? My understanding is taking your veal stock and adding aromatics/tomato paste/etc and reducing it to nappe yields a "demi-glace". I didn't know there were two separate stages involved, can someone explain this? Sorry, I'm a long time line-cook/food fanatic but I never went to culinary school and some of these details are lost on me... thanks!

post #6 of 13
Thread Starter 

hey --- to make a glace from your stock you would take 1 gallon of stock and reduce( simmer) it to about 2 cups ( skiming it while reducing ) it's  syrup consistancy --- than you could turn your glace into a demi-glace by reducing it even more. The percents that pirate chef recomends are spot on--- I read his info to late and used 25 % red wine to 75% stock--- I have to say it is delish BUT.... a little more wine would have been fine--- hope I'm not leading you astray---I'm a pastry chef " gone wild "


Edited by Jerilyn - 2/12/12 at 7:04pm
post #7 of 13

Well, I guess one is never too old to learn, for all this time I thought a dem-glace was a 1:2 reduction and a glace was more on the order of 1:10. Silly me. I've been using the wrong terms for over 40 years.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #8 of 13
Thread Starter 

Hey pirate chef--- thanks again for more info---I wish I read it before I started !! However I was close-- doing 25% wine 75% stock( I'm making a note in my book 33/66)  ----I have to say it is wonderful and I can't wait to incorperate it in my dishes.  It has been a ton of fun making all this stuff for the past 2 days--- stay well !

post #9 of 13

lots of fun to make, for home i usually freeze it in an ice tray so you can use cube by cube as much as you want. If you did want to add more wine another option is to reduce the extra amount of wine you want and once its reduced add it in to taste. I might be calling on you soon for baking advice. 

post #10 of 13
Thread Starter 

Hey Pirate Chef !! Anytime --- hopefully I can help ! Tomorrow nights dinner is Beef Shanks ( cuz I have them ) with red wine and mushrooms---and of coarse I get to use my wonderful glace !! thanks in part to you and James Peterson !! take care---

post #11 of 13
Thread Starter 

Hi Veron P.--- I had to write you and correct myself---- I mis-read my cookbook----The first line in the paragraph was---" Escoffier's demi-glace is prepared by reducing the sauce espagnole"--- to make a long story short---I DIDN"T read ON to find out that the demi needs a thickener---i.e. a roux or arrowroot or cornstarch ---anyhow sorry about that ---happy cooking !!

post #12 of 13

Traditionally Demi does use a thickening agent but I'm pretty sure most modern restaurants(including my own) just use a red wine/reduction process. I'm no expert so correct me if I'm wrong here someone...

post #13 of 13
Thanks 2 everyone... I want to make a black mole/Demi glacé sort of hybrid sauce... Been making everything from demi to brown gravy... Using alternately veal & "Kobe" beef bones... Not been very satisfied... Looking forward to incorporating this information... Good to get back to basics
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