anyone came across doing a beef jus without roasting the bones veges etc ..and filling up the pot with ice cubes over three days and the veges also frozen ??
We had a Head Chef in our Hotel before me ,he used to do it and apparently got this method from El Bulli where he has been for a year or two...
It works somehow and gives a nice clear pretty dark jus...sometimes the jus gets a bit to bitter after reducing..
Just wonder if anyone knows what actually happen when you do this method...why the ice and what r the best circumstances /conditions/ingredients to perfect this method and have a consistence product
Edited by Chef37 - 6/5/16 at 4:24am