什么 is Demi Glace?
我是demi-glace的忠实粉丝，喜欢准备像这样的经典酱料 蘑菇 要么 胡椒酱 但我必须警告您，这是在家制作经典的半透明眼镜的巨大过程。 这不是为了胆小，而是值得付出努力– at least once.
Demi-glace是一种高度浓缩的棕色汤料，经过精心还原后可形成深厚的肉味釉料。您首先要烤很多肉骨头（小牛肉& beef) to make a basic 棕色股票 that takes hours 和 hours to simmer 和 reduce.
而且您必须做很多，因为要准备经典的Espagnole酱需要一堆，但是还要做一些才能使demi glaise。对吧？
半球形的经典眼镜是 Espagnole酱 与 棕色股票 慢慢减少一半。 You must take your time reducing the demi glace to prevent burning which would ruin the sauce 和 you would have to start over.
Making demi glace at home, in culinary school 要么 a high end restaurant is arduous 和 extremely time consuming but when done right, the backbone of most of the world’s greatest sauces.
It is one of the first lessons taught at some culinary schools because it teaches students about ingredients, reductions, detail 和 patience. 作为烹饪生或家庭厨师，您’可能会花费很多时间来准备这种重要成分。
如何在家中制作Demi Glace
随着时间的流逝，直到奥古斯特·埃斯科菲耶（Auguste Escoffier）在他的Le Guide Culinaire中对它进行标准化处理之前，有很多不同的制备方法，但是我认为从食物网络改编的这种福彩3d图谜专区对于任何在家准备的人都是不错的选择。
Most restaurant chefs make a big batch of demi glace because they 采用 it in a lot of recipes 和 it takes a lot of work.
There is no real shortcut for classic demi glace, you have to roast a lot of bones, simmer the liquids for hours, reduce, reduce 和 reduce some more. I’m sure you are looking at this recipe that calls for starting 与 1 加仑 of 棕色股票 和 1 加仑 of Espagnole酱 to finish 与 a 加仑 of demi glace 和 thinking, No Way 和 I don’t blame you.
This means you have to start 与 2 加仑s of 棕色股票, 1 for the Espagnole酱 和 1 for the demi glace.
您可以尝试将原料切成两半甚至四分之一。这将减少准备经典demi glace所需的总时间，而且您赢得了’不能用小容器的东西装满冰箱，但是正确操作仍然需要大量的工作。
经典的黛米·格拉斯福彩3d图谜专区
配料
对于棕色股票
- 8 磅 小牛肉骨髓切成2英寸的碎片
- 6 磅 牛骨髓切成2英寸的碎片
- 16 盎司 番茄酱
- 4 杯子 洋葱碎
- 2 杯子 切碎的胡萝卜
- 2 杯子 切碎的芹菜
- 4 杯子 干红葡萄酒
- 1 加尼花束
- 盐 和 pepper
- 16 夸脱 水
对于黛咪·格莱斯
- 1 加仑 Espagnole酱 热
- 1 加仑 棕色股票 热
- 1 加尼花束
使用说明
制作棕色股票
- Preheat the oven to 450 degrees F. Place the bones in a roasting pan 和 roast for 1 hour. Remove the bones 从 the oven 和 brush 与 the 番茄酱.
- In a mixing bowl, combine the onions, carrots, 和 celery together. Lay the vegetables over the bones 和 return to the oven. Roast for 30 minutes. Remove 从 the oven 和 drain off any fat.
- Place the roasting pan on the stove 和 deglaze the pan 与 the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the 加尼花束 和 season 与 salt.
- Add the water. Bring the liquid up to a boil 和 reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove 从 the heat 和 strain through a China cap 要么 tightly meshed strainer.
产量：约2加仑
制作西班牙调味酱
- 在汤锅中，将热汤汁打入汤汁。
- In a large sauté pan, heat the 培根脂肪. Add the vegetables. Season 与 salt 和 pepper. Sauté until wilted, about 5 minutes.
- Stir the 番茄酱 into the vegetables 和 cook for about 5 minutes.
- 将番茄/蔬菜混合物添加到原汁/肉汁混合物中。
- Add the 加尼花束 和 continue to simmer, skimming as needed. Season 与 salt 和 pepper.
- 将酱汁炖约45分钟。通过瓷盖或紧密啮合的滤网过滤酱汁。
产量：1加仑
使黛米·格莱斯
- In a stock pot, combine the Espagnole酱, 棕色股票 和 加尼花束, together, over medium-high heat.
- Bring up to a boil, reduce the heat to medium 和 a simmer until the liquid reduces 通过 half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season 与 salt 和 pepper.
- 通过瓷帽或紧密啮合的过滤器过滤。
如果你不怎么办’是否想从头开始准备？
对我们来说很幸运，我们不’即使您不在家也不必让自己的半脱光’t have a friend who is a professional chef 和 willing to part 与 some of this brown gold. You can find commercial products that are good, not as good as making it yourself, but really good.
Below is a selection of highly regarded commercial demi glace products that you can find 和 purchase at Amazon. They all differ in what they are 与, how they are made, how they must be stored 和 how much they cost.
I suggest you check them all out 和 depending on you budget 和 dietary needs, you pick one, two 要么 three 和 test them out to see which one works best for you.
我对Demi Glace的首选
在线来源：Demi Glace
对于那些不想在家中半途而废的人。
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great 法文 brown sauces 采用 demi glace. But it can also be 采用d in soups, stews 和 braises. It's something you can make at home but it takes a long, long time to do it right 和 if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace 和 I want to share a few 与 you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.美味选择的黛咪·格莱斯
Ready in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly 和 cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce 通过 simmering stock, vegetables, wine 和 spices to a velvety consistency.比美食家的Demi Glace Gold更胜一筹
One of my first commercial demi glace products 和 still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor 和 quality when it comes to sauces, stock, 和 soup. This product comes in 1 pound tubs 和 1.5 ounce pucks 和 even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party 和 need the pounder.
这是一个“rehash” of Emeril’的福彩3d图谜专区。但是，如果您遵循Emeril’s recipe, you don’t get enough brown sauce to construct the finished product. The yield in this recipe is just right 和 also what is necessary to end up 与 the desired amount of finished product. Also, veal bones are very hard to acquire outside of the commercial market. Lastly, you don’t have to 采用 all the 番茄酱.
I like the recipe 和 unlike Sokolov’的过程，不需要两天就可以完成。
此福彩3d图谜专区具有法国传统，是几百年前而不是Emeril开发的。福彩3d图谜专区很基本。小牛肉骨头和牛肉骨头的原因‘is to give’你给你两种不同类型的骨髓。我喜欢用指关节做饭。您会看到两种福彩3d图谜专区都可以用牛肉汤代替‘with one’减少一些其他的Espanol香料，然后再次脱去糖霜。 Espanol用作汤料的基础和用于调味料的半乳糖。那’s我如何使用它，但如果认为此福彩3d图谜专区是重新混合的Emeril Lagasse福彩3d图谜专区的概念，则可能应该阅读调味汁的起源。实际上，其余四种母调味料‘use’ these recipes ‘and’已经结婚这么久了人们制作调味酱已经有很长时间了，他们往往会忘记为什么原来的调味酱要严格按照重量标准制作。
此福彩3d图谜专区不是标准的Escoffier福彩3d图谜专区。
You need to take the bone broth 和 cook been meat in it ie shank meat.
每次将液体减少到几乎像釉一样的稠度。
The shank meat is essentially 采用less after that since all the nutrients 和 flavors have gone into the glaze,
这个的保质期是多少？
它说产量为一加仑，而不是两加仑。
当您将1加仑加到1加仑时，减半…您将获得1加仑ðŸ™，
制作半透明糖霜是一个漫长的过程，但是’值得。我将骨头保存在冰箱中。只要是牛骨我’我很高兴。减少部分是最长的部分。一世’我去的时候往我的股票里加些麦迪耶拉酒。你不’完成后不会有很多结果，但是你却没有’不需要很多调味料。我将其冷冻在小容器中，直到需要为止。
我很难找到便宜的有机原料骨头。这个福彩3d图谜专区需要14磅的骨头（6公斤），价格从每公斤2英镑到超过5英镑不等，仅用于骨骼！我要每公斤1英镑，但找不到这样的价格。
您可以将该配方缩放到较小的数量。一加仑Demi是餐馆数量。一升，大约是这种方法显示的1/4，对于家用厨房来说效果很好。一些人争辩说，制造少于一加仑的汽油会导致味道变差。那里’s no physical 要么 rational justification for that claim 和 in my experience it’s just not true.
I like to 采用 veal tail. Pretty incredible how much collagen is in one tail. Cut the final product 与 a knife!
I am trying this recipe again 和 I am not getting a dark brown colour in my Demi glaze.it more beige 要么 light brown 什么 are the keys to getting a dark brown Demi glacé?
I recommend a black jack -sugar 和 water brought past 360 degrees carefully as water once sugar is dark 和 采用 that to colour your demi
Kitchen Bouquet 要么 even Gravy magic , Maggie.. all will add a darkening to the sauce 与out changing the flavor much . The way you are supposed to get the darkened color is 从 roasting the bones 和 mirepoix in the oven
你的肉酱还不够黑。您’我必须将肉汤煮至深褐色但不烧焦。骨头也必须烤好。如果不缺少这两个方面，则会使整个最终产品如所述的那样变为浅褐色的弱磁。
Yes, 凯文, this is correct. Without roasting the bones properly 和 cooking the roux until it is dark but not burned the proper color 和 flavor will not be achieved. If these two steps are not performed properly the color 和 flavor will be weak 和 the ingredients 和 time will be practically wasted.
One trick for natural color 和 flavor is to coat your onions 和 bones 与 番茄酱, the technical name in 法文 cooking for this is “pince”. This one aspect of the procedures I do differently than the suggested manner. I coat all the bones 和 onions right 从 the start 与 番茄酱, the onions, I quarter instead of dicing 要么 chopping. I do this regardless when making beef stock which is the start of this process to eventually yield demi. You get natural flavor 和 natural coloring 与 adding non-traditional ingredients.
Personally I brown the bones 和 the veges in high heat in the oven 180°10-15 min then 220° 5-8 min this is for the bones mostly.for the veges 180°10 min is enough.then when you put the both bone n veges in stock pot,add tomatoes paste 和 cook until the paste produces red colour oil(sautee the bone,veges 和 paste)add flour 和 continue to cook dill the flour starts to stick to stock pot,then add water n let boil 和 reduce heat simmer
The reason your Demi glacé is to light because you don’t cook your bones 和 vegetables long enough to get darker colors, then your Roux it’s not dark enough, you should place the roasting pan on stove-top medium high, will cover 2 burners, let it cook brown bits , darker color will give you mor color 和 flavored before you deglaze it 与 wine 要么 water.
十二小时的烹饪时间提供了优质的产品。
绝对令人恶心。小牛肉应该是非法的。
你没做的好事’看不到我的邻居今天早上在他院子里那可怜的草上做什么！他在割草！真恶心！应该有一条反对的法律！
小牛肉，春羔羊，乳猪… mmmmmmmmmmmm tasty.
If this is being 采用d for demi-glace the salting should only take place during the reduction phase, because any tasting that detects salt prior to reduction means the final product will come out twice as salty.
没有深色的原因是Roux
如果您在各州居住，那么您的城市中可能有西班牙裔城镇。在城市的那部分，您会发现带有肉类柜台的西班牙裔杂货店。我发现他们会免费给您骨头，因为他们看不到骨头的价值，因为他们的客户不买骨头。对他们来说骨头是垃圾。
他们通常也有大量的肉块。我总是从他们那里购买其他食材，因为它们免费给我骨头。
制造我花了36个小时。
非常值得的时间& effort. I 采用d this recipe to feed a gathering of hundreds, no complaints.