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Glace de Viande - Your Secret Weapon for Flavour

post #1 of 9
Thread Starter 

x


Edited by tasunkawitko - 9/18/12 at 7:16pm

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post #2 of 9

Tas,

 

Thanks for posting.

 

 

All my best.

Marge.

post #3 of 9

   Yes tasunkawitko, Thanks for sharing.

 

    Nice instructions with good illustrations.  Far too many restaurant nowadays are taking too many shortcuts that they value as acceptable, they should read your post and remind themselves what flavor and mouthfeel is.

 

  Have a great fall!  wink.gif

 

    Dan

 

 

post #4 of 9

This is a must do recipe.

post #5 of 9
Thread Starter 

say, everyone - thanks for your gracious replies - i hope that it is of some use to the folks here.

 

ordo, i definitely encourage you to give this a try - i imagine that it would be wonderful using the outstanding beef from La Argentina. if you have any questions about the ingredients or method - or if you have any translation issues from english to spanish, please let me know, and i'll do my best to assist.

 

ron

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post #6 of 9

@ron

 

No problems with English terms so far. Thanks.
I'm only worried about the salt content, or the lack of. This glace de viande begins with a brown stock, a heavily, long time reduced one indeed, and I've found that if I do not salt (carefully of course) from the beginning, then it will be very much difficult, if not impossible, to rectify later. I may be wrong, but the same happens to many sauces, jus, broths, reductions, etc. You say yourself: "I will rectify latter" and that won't happen, or will happen in the wrong way.
post #7 of 9
Thread Starter 

i agree taht your concerns are valid, and i don't see any troubles with adding a little salt at the beginning. i would recommend a small amount, because as you can see, that large pot of stock reduces down to a dish that is porbably 8 x 8 inches and an inche deep. based on that, i wouldn't add much, but a half-teaspoon of salt (or possibly a full teaspoon, if you are a salt-o-holic like i am) should not be a problem.

 

this is just a guess, since i've never made it with salt (perhaps someone else can offer some insight), but i would recommend starting with a half-teaspoon this first time, and tasting it for seasoning when you get down to the final stages of reduction. then, you should be able to add a little more as your tastes or needs require - but as you know, once it's there, it's impossible to get it out again, so start small!

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post #8 of 9

   Hi Ordo!

 

  .  I wouldn't worry about adding salt while you're making it.  This is to be used as an ingredient in another dish, this is not the dish that your making.  Build the flavors and season the dish as you put it together.  Taking a reduction this far with salt can easily go wrong.

 

   Happy reductions!

post #9 of 9
Thread Starter 

Ordo - gonefishin's post does make good sense; the glace is something you add to a dish to improve it, so it's probable that you wouldn't need to salt the glace at all, and simply add it to the finished dish after adding the glace. the choice is yours, but if you do add, only add a very small amount.

 

good luck - and if you have any questions, just ask ~ let us know how it turns out, too!

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