or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › HELP.. WHERE DID I GOT WRONG WITH MY DEMI
New Posts  All Forums:Forum Nav:

HELP.. WHERE DID I GOT WRONG WITH MY DEMI

post #1 of 5
Thread Starter 

I HAVE NEVER HAD THIS PROBLEM BEFORE... I MADE DEMI-GLACE AT HOME AND FOR SOME REASON ITS LOOKING RED. PLEASE HELP NEED ANSWERS

post #2 of 5

How does it taste?

 

If the taste is fine add a bit of caramel colour or kitchen bouquet.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 5
Thread Starter 

i can still taste the tomato puree in it.. and it doesnt seem to want to thicken up like usual

post #4 of 5
It may be easier to see what happened if you write out your procedure with approximate amounts used.
post #5 of 5

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.

 

BDL

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › HELP.. WHERE DID I GOT WRONG WITH MY DEMI