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Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, bring stock to a boil. | 2. Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers). | 3. It has reduced to demi-glace if it thoroughly coats the back of the spoon. | 4. *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way. | 5. **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stock 2 quarts - - - -
    red wine 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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