Anywhere know where to get some good Demi-Glace?
- Thread starter HawktimusPrime
- Start date
Des Moines area, I looked around Hy-Vee and Walmart and wasn't able to find it. I'm trying to make this stuff right here which requires the demi-glace for the full effect. I'll try another Hy-Vee me thinks.
http://www.mrshappyhomemaker.com/best-ever-beef-stew/
Make it.
Or order it from a restaurant supply store if you need a lot of it.
I buy chicken and beef base from a restaurant supply store or Sams club and use it to make stocks, gravies and sauces. For special occasions, I make my own from bones I collect in the freezer in the previous months.
Making demi-glace from a beef base is actually pretty simple if you have a chinois or some cheesecloth. You just make a strong stock from the base and then thicken it with a dark rouix and then strain it to get the little bits out and reduce until the strength and thickness are to your liking.
Or order it from a restaurant supply store if you need a lot of it.
I buy chicken and beef base from a restaurant supply store or Sams club and use it to make stocks, gravies and sauces. For special occasions, I make my own from bones I collect in the freezer in the previous months.
Making demi-glace from a beef base is actually pretty simple if you have a chinois or some cheesecloth. You just make a strong stock from the base and then thicken it with a dark rouix and then strain it to get the little bits out and reduce until the strength and thickness are to your liking.
I was looking at that before. If the forces will does not lead me to some in a store, I shall order this .This is the one we get from Amazon.
The 'More Than Gourmet" stuff is pretty good. Their demi works great. Get the big container if you can. I have no idea where you'd find it in Iowa, but it is available online.
I use their rendered duck fat when I make gumbo. Mmmmmmmm
I use their rendered duck fat when I make gumbo. Mmmmmmmm
I found some at Gateway Market today. It was just a little container, but the recipe I'm making only calls for a couple of teaspoons. I've never cooked with it before, so I'm excited to see how the stew turns out.
Use more than that. When I do short ribs for 8 ppl, I use a whole small container.
I don't use recipes unless I'm baking, but I can tell you I use lots of onions. I use jalapeño jelly for a little sweetness, and I reduce the cooking liquid (which contains the demi). Monter au beurre and you're golden.
Your buying Demi glacé to put in a stew?. What are you using for meat, Kobe tenderloin?
Nah, just some recipe that I linked above. It's supposedly the secret ingredient to it.
Seems uneccessary. Demi glacé is basically an intensified, thickened brown stock. Putting it in a stew more or less just turns it back into stock. It would kick up the beef flavor a bit, but a little beef base would do the same thing cheaper, or easier if your making your own.
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