Demi-Glace Options

[Chucklehead]

There are many things in cooking that I have the patience for, but unfortunately, demi-glace is not one of them.

Does anyone use the Knorr/Maggi etc mixes? Any opinions on my best option? I'm sure I've seen a small pouch of demi-glace in Waitrose before, beside their other stock packets.

Ta

[HarryFlatters]

Buy pre-made beef stock from the supermarket and reduce it down?

[Chucklehead]

Not exactly a classic demiglace though, that's just a more concentrated beef stock.

The French would have you hung.

[HarryFlatters]

Chucklehead said:

Not exactly a classic demiglace though, that's just a more concentrated beef stock.

The French would have you hung.

As opposed to them giving you a hug for using a stock cube?

[Chucklehead]

[HarryFlatters]

In all seriousness, it takes literally all day to make demi-glace. Unless you're a chef, I wouldn't bother; reducing decent shop bought beef stock (with extra bones and a bouquet-garni if you're feeling fancy) and combining with a dark roux might give a decent approximation for home use.

Bon chance - would be good if you could let us know how you get on should you go ahead with this

[21TonyK]

If you can find a retail supplier Macphie Demi-Glace isn't bad, its about £10 for a litre carton which you can portion and freeze.

Alternatively I make a 2 litre batch every 3-4 months, freeze, portion and vacpac. I've had it frozen for a couple of years at a time and its still perfect.

[Chucklehead]

making a big batch and freezing isn't a bad idea, but I am low on vac bags!

I'll see if one of my restaurant friends can get me something trade.