Demiglace

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[CourtneyCostanino]

@superchef74 It's not a demiglace if you only reduce stock by 2/3rds. That's just a glace. Demiglace has to be 1/2 brown stock 1/2 sauce espagnol reduced by 1/2.

[TheComplementor]

Can this French recipe get anymore ganster?

[akpighunter]

if u look at 2:15 ..... c all that crap on the top ? skim that chit off otherwise when u hard boil the espagnol the fat mixes into ure stock and makes it bitter . just my opinion thou

[hagured]

@superchef74: you only reduce until it's nape? old habits die hard, especially the bad ones, eh? 24 years of cooking demi == 24 years of getting it wrong. rotfl

[superchef74]

Roux???????????Really, you dont put roux in a true demi glace, just reduce the stock until it is nape! Usually takes half a day to reduce by 2/3. Only been doing this for 24 yrs. meh what the heck do I know lol take care!

[bankary]

that is an awesome demi glace :P but you know next time you making the roux, just add flour to the mirepoix :P save time. saute mirepoix until golden then add flour to it :) then stock. good job bro

[802bucknasty]

i cook mine over night....but i also do 15 gallon batches

[802bucknasty]

you sound like julia childs mixed with kermit the frog and you were listening to dr. dre while cooking demi glace completley hastily and wrong.....you are fascinating my friend.........

[tmwilli6]

I believe this is what Julia Child would call semi demi glace. Not bad for making it at home tho. Saved about four hours or so. I would get ran out of the kitchen if I tried to pass this off as demi at work.

[dhsolow]

Nice and good music