demi glaze suace for rich meat stews

misan


Joined: 23/03/2008
Posts: 95

Message Posted:
31/10/2011 18:14

where can i but demi glaze sauce in trnc to make rich french stews

davedee



Joined: 01/12/2008
Posts: 479

Message Posted:
31/10/2011 20:20

Doubt you can Sandra, but go to butcher gets some bones,and off to greengrocer for onion,celery carrots etc and make some Yum.



Dave.

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
31/10/2011 21:10

Its Demi Glace actually.

Ballyboffin


Joined: 25/08/2007
Posts: 903

Message Posted:
31/10/2011 21:16

And how do YOU make it Deniz1?

Donaldson


Joined: 13/05/2011
Posts: 86

Message Posted:
31/10/2011 23:13

This recipe starts with 10 lbs of bones and 16 pints of water, and yields 2 cups of demi glace after about 25 hours.

http://www.saveur.com/article/Recipes/Homemade-Demi-Glace

Have fun!

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
01/11/2011 07:47

A mirepoix of celery carrot and onions sauted until soft then add diced bacon when that is cooked add flour salt and black pepper cook off the flour then add a bay leaf and beef stock simmer for about an hour stirring occaisonally.

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
01/11/2011 08:45

just add an oxo cube its easier

susiesusie


Joined: 09/03/2009
Posts: 337

Message Posted:
01/11/2011 10:19

saw it on sale at hur deniz girne...

davedee



Joined: 01/12/2008
Posts: 479

Message Posted:
01/11/2011 10:52

Over the years demi-glace has ALSO taken on the title in the U.K of demi-glaze.

BoTanica


Joined: 22/12/2009
Posts: 714

Message Posted:
01/11/2011 12:31

I am sure that I saw this (tinned) in Tempo supermarket a few mths ago - I remember baulking at the price!!

foxylad


Joined: 01/11/2011
Posts: 56

Message Posted:
01/11/2011 12:45

sounds yummy .mmmmmmmmmmmmm

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
01/11/2011 13:31

Deniz1 "add a bay leaf and beef stock"

What beef stock? You haven't made any.....

Tango1


Joined: 19/02/2011
Posts: 1151

Message Posted:
01/11/2011 13:55

I hate Oxo cubes. They are too salty and taste artificial. Same goes for Bisto. Trouble is most of the eateries here use one flavour, regardless of whether you've chosen beef, lamb, chicken or pork.

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
01/11/2011 17:26

Msg 12 how do you know i havnt ? Get beef bones from the butcher roast them of in the oven then boil with onion garlic and herbs and water salt and pepper then simmer for a couple of hours. Thats the way we did it in my restaurant

BoTanica


Joined: 22/12/2009
Posts: 714

Message Posted:
02/11/2011 10:28

Be careful with raw bones over here, I ask for bones for my dog and they are not treated very hygienically. They often smell a bit "iffy" as well - fine for dogs - the riper the better, but personally I wouldn't use bones over here for human comsumption.

BoTanica


Joined: 22/12/2009
Posts: 714

Message Posted:
02/11/2011 11:23

Also, when I want a really rich stew like ox-tail etc I just brown the meat, celery onions carrots etc and then cook them (salt and pepper and water only) in my slow cooker for around 6-8 hours. No need for oxo etc as the browning and slow, slow cooking makes a really lovely stock.

martinD41


Joined: 06/09/2010
Posts: 3001

Message Posted:
02/11/2011 18:08

msg9.....Ah! a touch of French cuisine at last! just goes to show ,some people have taste...

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
02/11/2011 19:43

based on the assumption that you have an electric oven all this messing about with bones etc is going to cost you more than the dish is worth just get real use stock cubes 9/10 people cannot tell !

davedee



Joined: 01/12/2008
Posts: 479

Message Posted:
02/11/2011 19:50

If only I had known that before Andrew I could have saved myself all that effort !! aahh Bisto.

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
03/11/2011 08:42

I would know i am afraid. All these thing like oxo and bisto etc have a chemical taste to me. Any way i dont work now so have all the time in the world to do things from scratch. You only need the oven on high for about 30 mins the rest of the time its on the hob and mine is gas.

marks


Joined: 01/11/2011
Posts: 83

Message Posted:
03/11/2011 08:56

Where is Guido when you need him!

davedee



Joined: 01/12/2008
Posts: 479

Message Posted:
03/11/2011 11:33

mess 21 . crumbling his oxo cube.