I HAVE NEVER HAD THIS PROBLEM BEFORE... I MADE DEMI-GLACE AT HOME AND FOR SOME REASON ITS LOOKING RED. PLEASE HELP NEED ANSWERS
HELP.. WHERE DID I GOT WRONG WITH MY DEMI
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How does it taste?
If the taste is fine add a bit of caramel colour or kitchen bouquet.
As to color and taste: You probably didn't cook the raw off the puree when you made the pincage.
As to thickening: I don't have enough information on how you usually make a demi; for instance, if you start with an espagnole first there might have been some issue with your roux. However while tomato and flour can provide some of the sturdiness and structure, a demi glace is always about reduction.