{"id":14760,"date":"2012-09-12T12:44:48","date_gmt":"2012-09-12T16:44:48","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=13316"},"modified":"2017-01-19T03:27:39","modified_gmt":"2017-01-19T03:27:39","slug":"what-is-demi-glace","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/what-is-demi-glace\/","title":{"rendered":"What is Demi Glace?"},"content":{"rendered":"<p><strong>What is Demi Glace?\u00a0 It\u2019s only the most indispensible ingredient for making brown sauces.<\/strong>\u00a0 Professional chefs know that the secret to making rich and flavorful gravies for beef, veal, lamb or game lies in the few simple steps needed to make their sauces pop.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/dQSG0A60kqw\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>Demi Glace uses one of the <a href=\"https:\/\/webcookingclasses.com\/mother-sauces\/cooking-basics\/\" target=\"_blank\">mother sauces<\/a>, called \u201cEspagnole\u201d.\u00a0<\/strong> The brown sauce is combined with brown stock and reduced by half.\u00a0 This means that the two ingredients are combined and softly simmered until half the moisture evaporates, intensifying the flavor and reducing the volume.<\/p>\n<p><strong>The resulting ingredient is intensely flavored and extremely rich,<\/strong> with a full bodied texture.\u00a0 Espagnole sauce is already packed with flavor, but when you eliminate half the liquid in the sauce, it really packs a serious meaty punch.<\/p>\n<p><strong>This is an important food staple in the commercial kitchen,<\/strong> and can be in your home as well.\u00a0 It takes only a small bit of skill, but a lot of patience as you wait for the sauce to condense.\u00a0 However, the real key is to start with an excellent brown stock.<\/p>\n<p><strong>A quality brown stock is made from beef bones<\/strong> that have been caramelized along with carrots, onion and celery in the oven.\u00a0 Ingredients that are nicely browned give the flavor and color to a great stock.\u00a0 While these two elements are important, it\u2019s the marrow of the bones, cartilage, and connective tissues that turn to gelatin when cooked in a moist environment.<\/p>\n<p><strong>The toasted bones and veggies are then added to a stock pot<\/strong> with enough COLD water to cover all the items entirely.\u00a0 This should then be gently simmered for at least 5 hours to achieve a brown stock that when cooled and skimmed of fat will jiggle like Jello.<\/p>\n<p><strong>So, what is demi glace if you try to use <a href=\"https:\/\/webcookingclasses.com\/stock-vs-broth\/cooking-basics\/ \" target=\"_blank\">Stock vs Broth<\/a>?<\/strong> \u00a0It\u2019s a thin and blandly flavored beef soup.\u00a0 It\u2019s absolutely imperative to use stock rather than broth because the stock has the gelatin that gives the texture and richness to all the small brown sauces that come from Espagnole.<\/p>\n<p><strong>Since <a href=\"https:\/\/webcookingclasses.com\/great-sauces\/cooking-basics\/ \" target=\"_blank\">great sauces always start with roux<\/a>,<\/strong> the next step is to make a brown roux by melting butter in a sauce pan, adding flour to a paste-like consistency and cooking until it reaches a deep brown color and emits a toasted nutty smell.\u00a0 This will become the thickening agent for the brown stock you made and the first part of demi glace.<\/p>\n<p><strong>Once you\u2019ve made a flavorful brown sauce with brown roux and brown stock,<\/strong> you\u2019re almost there.\u00a0 Since demi glace is half brown sauce, half brown stock, reduced by half, all that is needed is an equal amount of stock added to the sauce and some patience as you watch it release moisture and reduce.<\/p>\n<p><strong>The finished product can be used immediately to make a long list of \u201cSmall Sauces\u201d<\/strong> that derive from Espagnole.\u00a0 Small sauces are the ones that utilize Mother Sauces as a blank canvas and continue adding ingredients for additional levels of flavor.\u00a0 You can get a free downloadable PDF of my <a href=\"https:\/\/webcookingclasses.com\/handouts\/MotherSaucesTree.pdf\" target=\"_blank\">Mother Sauces Family Tree.\u00a0<\/a><\/p>\n<p><strong>If you\u2019re still asking \u201cwhat is demi glace\u201d you\u2019re missing out.<\/strong>\u00a0 It might take some time to complete, but you\u2019ll be using a richly flavored, silky textured ingredient that will add a professional level of flavor to all the foods you cook.\u00a0 Plus, you made it, you created it, and it didn\u2019t come from a jar with mystery ingredients and binders.\u00a0 It\u2019s real, it\u2019s wholesome, it\u2019s natural and it\u2019s coming to your kitchen soon!<\/p>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" width=\"810\" height=\"450\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>What is Demi Glace?\u00a0 It\u2019s only the most indispensible ingredient for making brown sauces.\u00a0 Professional chefs know that the secret to making rich and flavorful gravies for beef, veal, lamb or game lies in the few simple steps needed to make their sauces pop. Demi Glace uses one of the mother sauces, called \u201cEspagnole\u201d.\u00a0 The<\/p>\n","protected":false},"author":23,"featured_media":23707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[30],"tags":[358],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14760"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=14760"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/14760\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23707"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=14760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=14760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=14760"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=14760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}