Mon, Dec-29-08, 15:05
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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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Quote:
Originally Posted by awriter
Quote:
Originally Posted by IslandGirl
Highly reduced stock isn't QUITE a demi-glace (proper original spelling), it IS, however a meat glaze or glace de viande.
Thanks for the correction - glace de viande is what I meant for my chicken 'demi-glaze' - I couldn't spell if my life depended on it.
Quote:
The term "demi-glace" by itself implies that it is made with the traditional veal stock.
Which I don't make. Nor do I make a brown stock -- with flour -- to get my reduction. By adding chicken feet and a good bouquet garni to the stock, I'm able to get a gelatinous chicken reduction easily without brown sauce or flour, though I do add veggies (like carrots) to first create the broth, and then the meat glaze. Admittedly it's not as rich as a veal reduction, but it's a lot less expensive and very useful to create other luscious sauces.
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I was only providing references/definitions. We all -- of course -- make adjustments as food geeks , cooks and low carbers!
I totally dislike buying/eating veal, I personally regard it as an affectation; the meat has very little flavour and I don't even want to discuss what I think of the process, traditional or not. The outside reference I provided was merely saying, in a roundabout way, that if you make a demi-glace but, say, of beef stock and NOT of veal stock, it's a beef demi-glace, for instance; in short, to specify the protein source product.
Further, I don't even have (wheat) flour in the house. If I do any thickening, I use the pre-wheat (pre cheap subsitute methods) wherever I can...excellent stock base (cartilaginous bits, bones), egg yolks, heavy cream, butter, good ol' reduction...and flavouring with a minimum of S&P and some good mirepoix mix. I reserve the bouquet garni for seasoning, or the point at which I actually use the stock in a dish of some sort, preferably a soup!
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