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I have seen many ways of making a demi, but this way that i had been shown seems to work the best, resulting in a finer, better flavoured product.

1) Roast bones and off cuts and 2 pork trotters (for collagen).
2) Cover with water in a pot and bring to a simmer
3) Fry mirepoix with fresh rosemary and thyme using the roasting tray, then add a little tomato paste, fry a little more, then add water to the mixture and deglaze the tray and then reduce the heat.

tip - tomato innards are also very good for this but dont use any tomato skins.

4) Let the bones simmer for about 20- 30 mins and skim as needed.

5) After the majority of the fat is skimmed off the bones, add the roasted mirepoix mix.

6) Let stock simmer for 6-8 hrs (i actually prefer 2-3 days)skimming fat and adding some water as required

7) Strain stock through muslin cloth or (preferably) a oil filter.

8) Start reducing the stock

9) Sweat off mirepoix, rosemary and thyme and then add 1 part red wine vinegar to 3 parts red wine and reduce.

10) Add to stock.

11) Reduce somemore.

phew, and i cut it short. This process is a little more flowing in practice.
 
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