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Help with demi glaze and au jus

post #1 of 13
Thread Starter 

Hi folks i hope that somebody can help me with this ,i lost my recipes for these 2 items i had it  for years, i scanned to the computer the computer broke and that was the end ,please if somebody can help me out with these 2 items it would be awesome i need the recipes by gallons please ,thank you

post #2 of 13

Surely if you have been producing these products for years then you would have a pretty easy time re-creating them...wouldn't you? 

 

My advice would be to look for a used CIA Pro-chef cookbook on Amazon or Ebay and start from there. Those would be solid, all purpose demi and jus recipes and you could tweak and change what suited your situation. 

post #3 of 13

au jus or beef jus,every week i made it,is not easy to do it but i share to you,u need 6 gallon of water,a stoke fresh rose marry,1 bottle of redwine,6 pcs of tomato,6 pcs of white onion,2 stoke celery,50 grams of garlic,12pcs of carrots,1 bottle of fort wine,and 10 kl of beef bone,,

1/2 cup of olive oil.salt and pepper to taste,,

first to do,mix the cuts veggies in hotel fan add salt pepper and tomato paste,mix it and put inside the oven,550`c and get another food fan put the beef bone and put inside the oven,wait until 30 mint,after that get a stainless big pot and put inside the 6 gallon water and get the beefbone and veggies inside the oven,mix it inside the stainless big pot after do it that,let them to boil,wait 3hours and after that,get a cone shape stainless skimmers,filter it and transfer to anew container,,for daeni glace,use the beef jus and add brown flour,,mix it using a wire whisk,apollogize to my word,bec im not very good in my english lunguage, im just a cook in one restaurant here in phillipines,i hope i help you my little idea,thank you
 

post #4 of 13

Are you making a full beef stock or an Au Jus????   A Demi Glace is a cooked down stock in short.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 13
Thread Starter 

thanks for your help

post #6 of 13
Thread Starter 

i am making au jus ,and demi glace thanks for the info

post #7 of 13

welcome,,,

post #8 of 13

Never heard of a recipe for a "with jus" before...

post #9 of 13
Au jus simply means that the meat is being served with it's own juice.
Once you modify the liquid and add flour / water etc , it can no longer be called au jus.

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #10 of 13

I'm not understanding making au jus. You take the liquid that's left and skim the fat off. At least that's what we do when we're serving a roast beef special. Am I missing something?

 

For demi, just reduce your stock, or better yet make glace if you're going to be storing it.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #11 of 13
AP

That's exactly what it is. (au jus)

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #12 of 13
Quote:
Originally Posted by petalsandcoco View Post

AP
That's exactly what it is. (au jus)


That's what I thought.

I figured I might have just misunderstood something, or there was something else people were calling "au jus", as not everyone uses the french terminology correctly like we do in Montreal.

/shrug

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

Reply

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #13 of 13

A lot of times you have to fill out your jus because the meat wont render enough liquid, for this I use reduced beef stock. There are two ways to make a good Veal Demi in my opinion. If I have a lot of bones I make the Glace de Viande, and wash the fresh bones with the first wash of my stock. If I don't have a lot of bones, I make a remoulage out of the bones and marry it with my first wash. I then reduce both by at least half.

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