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Demi-Glace

Demi-Glace
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  • Post #31 - March 3rd, 2005, 5:52 pm
    Post #31 - March 3rd, 2005, 5:52 pm Post #31 - March 3rd, 2005, 5:52 pm
    Cathy2 wrote:Hi,

    On another website, there is a tutorial on stocks, simmering stocks to straining, defatting and reducing.

    Presently, they are presenting a class on braising. Pretty darn cool conducting this over the internet. A list of past classes to access.

    A nod to ErikM who referred me to this sometime ago.


    [tangent]

    As I'm sure many of you are aware, Bill Daley did a very nice feature called Point, click, COOK about the eGCI in the Good Eating section, back on February 16. The piece featured LTH poster viaChgo who participated in one of the eGCI meat smoking classes.

    The eGCI is arguably the best feature the eGullet society has to offer; a wealth of solid information. extramsg's Salsa class was fantastic.

    =R=

    [/tangent]
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #32 - December 22nd, 2009, 4:36 pm
    Post #32 - December 22nd, 2009, 4:36 pm Post #32 - December 22nd, 2009, 4:36 pm
    Can a retail home cook buyer get demi-glace anywhere in Chicago? how about veal demi-glace?

    thanks
  • Post #33 - December 22nd, 2009, 5:15 pm
    Post #33 - December 22nd, 2009, 5:15 pm Post #33 - December 22nd, 2009, 5:15 pm
    Paulina Meat sells it frozen. Call first to confirm.

    Paulina Meat Market
    3501 N. Lincoln Avenue
    Chicago, IL 60657
    773.248.6272
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #34 - December 22nd, 2009, 5:24 pm
    Post #34 - December 22nd, 2009, 5:24 pm Post #34 - December 22nd, 2009, 5:24 pm
    Treasure Island used to carry it.
  • Post #35 - December 22nd, 2009, 5:40 pm
    Post #35 - December 22nd, 2009, 5:40 pm Post #35 - December 22nd, 2009, 5:40 pm
    Hi,

    I usually make demi-glace whenever I get around to making stock. It stores much more compactly than stock. You can always add water to dilute it, too.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #36 - December 22nd, 2009, 7:09 pm
    Post #36 - December 22nd, 2009, 7:09 pm Post #36 - December 22nd, 2009, 7:09 pm
    The products from this company:

    http://www.bonewerksculinarte.com/

    are exceptional. They're a bit pricey, but worth it.

    I've tried the veal, duck, lamb and lobster and they're all crystal clear and full flavored. A little goes a long way...
    "Barbecue sauce is like a beautiful woman. If it’s too sweet, it’s bound to be hiding something."
    — Lyle Lovett


    "How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray
  • Post #37 - December 23rd, 2009, 11:19 am
    Post #37 - December 23rd, 2009, 11:19 am Post #37 - December 23rd, 2009, 11:19 am
    My butcher sells demi-glace in several varieties and displays it in shelf stable boxes on the meat counter.

    Mike's Meat
    32 S. Villa Ave.
    Villa Park, IL 60181
    630-832-1760
    "The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."

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