What the heck is this film on the top of my Demi Glace? It was not there when i took it off the heat and submerged it in a basin with ice water. I am not sure if i should remove it before putting the chilled pot into my fridge or not.
To put into context this was 25 pounds of veal bones cooked down to 4 quarts of liquid. I did make a Espagnole sauce out of 4 quarts veal stock and added it back into another 4 quarts of veal stock that i cooked down to 4 quarts.
I decided to "pull it off" It was like fried chicken skin, lol. Glad i took it off. I think it was from the Espagnole stage. I did not have this when i chilled the veal stock the night before. Must be a by product of the unsalted butter.
