Demi-Glase

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99Tarbox

Senior Member
I've been practicing pan sauces lately and have decided I need to make a demi-glace as a base for the future. I'm using a cheater recipe (not much access to veal knuckle bones, and this is cheaper) that is a mix of chicken wings and beef neck bones along with a basic mirepoix. It won't be done until tomorrow, but I'll post pics here as it goes along.
 

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ambush80

Senior Member
I've been practicing pan sauces lately and have decided I need to make a demi-glace as a base for the future. I'm using a cheater recipe (not much access to veal knuckle bones, and this is cheaper) that is a mix of chicken wings and beef neck bones along with a basic mirepoix. It won't be done until tomorrow, but I'll post pics here as it goes along.
Lemme know if it was worth it. I've never used demi glace before.
 
Thread starter #5

99Tarbox

Senior Member
Lawd, we can put a man on the moon, surly there's an easier way to do that.
Not for the deep flavors in a demi. I've done many pan sauces, and they are good, but this will amp the flavor to 11. That, and just a dab will do you, so the 2 quarts or so I get out of this will last a long time.
 
Not for the deep flavors in a demi. I've done many pan sauces, and they are good, but this will amp the flavor to 11. That, and just a dab will do you, so the 2 quarts or so I get out of this will last a long time.
Is that Chef John's cheater method from Food Wishes? Been thinking about doing it with some venison shanks and silver skin scraps.
 
Thread starter #7

99Tarbox

Senior Member
Is that Chef John's cheater method from Food Wishes? Been thinking about doing it with some venison shanks and silver skin scraps.
It is. Couldn't get the shanks, so used neck bones instead. Everything else is the same.
 

ryork

Senior Member
If you’re gonna do something do it right, and some things take time and are worth the wait!! Homemade stock, or Demi in this case, make such a difference in food. Not hard, just time. My hats off to you!!
 
Thread starter #9

99Tarbox

Senior Member
At 2AM, strained and tossed the depleted bones and bits and chilled till this morning. I removed and kept the schmaltz for something else later (mmmm, dunno what just yet). The stock is reducing on the stove now, and I'll reduce by half.
 
Is that Chef John's cheater method from Food Wishes? Been thinking about doing it with some venison shanks and silver skin scraps.
Take those shanks and make osso bucco. God, it's good!
 
Take those shanks and make osso bucco. God, it's good!
Yep, I do that too. I normally shoot 4 or 5 deer a season, so I've got a lot of shanks to work with. You should try crispy shanks sometime, it's something I came up with earlier this year and kind of a spin on carnitas. Throw a couple of shanks in the crock pot until they're really tender then pull the meat off the bone in big chunks. Scrape off big globs of gelatinous connective tissue and let it dry a little bit. Take your chunks and drop them in a deep fryer for a minute or two to crisp up the outside. It's ridiculous good, crunchy tender.
 
Thread starter #14

99Tarbox

Senior Member
Pictures are post reduction, the chilled block of jello and we used some of it in a stir fried beef. Well worth the effort!
 

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Thread starter #16

99Tarbox

Senior Member
It was asked it it was worth it. Hands down, yes. It made an amazing pan sauce and we used it in the base for the Thai chicken soup. It adds a ton of umami, and a velvety smooth mouth feel. I will do this again. I can't wait to make thanksgiving gravy from this and won't have to add a rue! From the batch I made, I have 8 logs of demi and froze them.
 

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Head East

Senior Member
Out of the park! Man that looks good.
 
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