Demi Glace - The Topic

[TheTInCook]

I'm looking at Escoffier's recipe for demi-glace (which I'll be using as a base for his Madeira sauce). He mentions finishing the sace with 'one-tenth of a quart of excellent sherry'. What kind of sherry would he be using? Or rather, what kind of sherry should I use? A fino is going to a very different outcome to, say, an oloroso.

I'm going to hedge my bets and say probably amontillado, and definitely not a fino or one its derivatives.

[FeChef]

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.

Edited 7 hours ago by FeChef (log)

[gfweb]

I'd say its coagulated gelatin

[FeChef]

1 hour ago, gfweb said:

I'd say its coagulated gelatin

Its more like crystallized gelatin. It was not soft at all. Was like glass. Not to be confused with glace.

Edited 6 hours ago by FeChef (log)