Mon, Dec-22-08, 15:56
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Highly reduced stock isn't QUITE a demi-glace (proper original spelling), it IS, however a meat glaze or glace de viande.
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Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf-life.
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Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of vealstock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.
The basic recipe for demi-glace is provided by the French chef Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French receipes. Although many recipes for demi-glace give the preparation for the espagnole first, and then the recipe for the brown stock, preparation should actually proceed in the reverse. A basic brown stock should be prepared, and, when completed, left on the heat to remain very warm. At this point, the espagnole is prepared, and when it is finished, the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen.
Due to the considerable effort involved in making the traditional demi-glace, it is common for chefs to substitute a simple jus lié of veal stock or to create a simulated version, which Julia Child referred to as a "semi-demi-glace". However, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly available to professional kitchens, are another way of avoiding the labor inherent in preparing the sauce. These vary in quality.
See also: Meat glaze
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Demi-Glace/Demi-Glaze Recipe
Source: Saveur Cooks Authentic American by The Editors of Saveur Magazine
1/4 lb. finely chopped bacon
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 Tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2-1/2 quarts (10 cups) beef stock
Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes.
Add onions and carrots and cook, stirring occasionally, for 5 minutes.
Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes.
Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours.
Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2 1/2 hours, then strain.
(Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.)
Makes 2 cups
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Harold and Alton would be agreeable to this, I think.  
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) when I make chicken broth. It gives the broth a lovely yellow color. My grandma taught me that trick. 
But, hey, I learned to cook from my Grandma. We lived on a farm and wasting food was not acceptable. Anyway, I sure don't want anyone to mistake me for any kind of food pro! I definitely do not qualify for that category! 
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