Esta es una exhibición prevé de cómo se va ver la receta de 'Demi Glace' imprimido.

Receta Demi Glace
by Global Cookbook

Demi Glace
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 5 lb Bones, beef
  • 5 lb Bones, chicken
  • 1/2 bn Celery
  • 1 lrg Carrot
  • 2 med Onions
  • 1 lrg Bay leaf
  • 4 x Garlic cloves
  • 1 pch Thyme
  • 1 c. Puree, tomato

Direcciones

  1. Brown the beef bones in a large roasting pan in the oven at 375 F till the bones are browned
  2. Cover with water and bring the mix to a boil. Keep covered with water for 8 to 10 hrs, simmering over medium to low heat.
  3. Strain, reserving liquid.
  4. Put beef bones in a pot with the chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hrs. Skim off any fat during the simmering. Strain. Reserve liquid.
  5. Combine the second liquid with the first. Add in tomato puree. Strain.
  6. Reduce, simmering, till liquid will coat a spoon. Skim throughout the reduction.
  7. Note: Reduction works best in a tall pot on low heat.
  8. Chill between steps to bring fat to the top and strain.
  9. Leftover demi-glace may be frzn in ice cube trays for future use.