Demi-glace Recipes

Edgar Said:

Any good recipes for a rosemary demi glaze? For pork?

We Answered:

1/2 tsp Dried Rosemary
1/2 cup Beef Stock
1/4 cup Red Wine
1 tbsp. Butter

In saute pan, butter, cooked beans and rosemary leaves for two minutes. Add beef stock. Reduce 10%. Then add wine, salt and pepper, reduce 20%.

OR

2 c. Veal or Beef Stock
1 c. Ruby Port Wine
2 Sprigs of Fresh Rosemary
3 Shallots, finely minced
Â½ c. Leeks (white part only), thinly sliced
2 Bay Leaves
2 tsp. Canola Oil
3 Tbsp. Unsalted Butter
Kosher salt to taste

SautÃ© the shallots and leeks in oil until translucent, about 3-4 minutes. Add the port, and reduce until the liquid becomes thick and syrupy (it should be able to lightly coat the back of a spoon). Add the stock and bay leaves, bring to a boil, and then simmer until reduced by half. Lightly bruise the rosemary, add it to the sauce. Continue to reduce the sauce until approx 1/2 to 2/3 cups remain. Strain into a separate pan, then off the heat, whisk in the butter until itâ€™s emulsified. Season to taste with the kosher salt.

Billie Said:

Does anyone know how long ginger beer should brew for?

We Answered:

I have made ginger beer that brewed pretty quickly (2 days). Not sure why yours is taking longer. I used wine yeast, freshly grated ginger, sugar and pure water. (absent of chlorine)

Shirley Said:

how do you make jordan almonds?

We Answered:

http://www.food.com/recipe/jordan-almondâ€¦

Cassandra Said:

Help! Please! Its Urgent!!!!!!?

We Answered:

Why not a peace sign cake?
You would just have to make a circle cake and use the frosting to decorate it as a peace sign. (You can add food coloring to white frosting to make it colored..maybe try to mix neon colors since that is another one of your intrests)..

Dont worry about impressing your friends... just get a cake that YOU would enjoy :)

If you go to an ice cream store (if you want ice cream cake) They usually have books you can look through with different types of cakes...they can put those eidble pictures on the cakes (I'm sure theres an ice cream store with a miley cyrus cake).. At some places you can even take your own picture and give it to them and they can turn it into something edible and put it on the cake!!

Good luck and have a great party

Annie Said:

Does anybody have a good cookie recipe?

We Answered:

HERSHEY'S Giant Chocolate Chip Cookie
Ingredients:
6 tablespoons (3/4 stick) butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1-2/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips
Directions:
1. Heat oven to 350Â°F. Line 12-inch metal pizza pan with foil.

2. Beat butter, granulated sugar, brown sugar and vanilla in medium bowl until fluffy; add egg, beating well. Stir together flour and baking soda; stir into mixture with chocolate chips. Spread batter evenly in prepared pan, spreading to 1-inch from edge.

3. Bake 20 to 25 minutes or until lightly brown and set. Cool completely; carefully lift cookie from pan and remove foil. Decorate as desired; cut into wedges to serve. 8 to 10 servings

GIANT SNICKERDOODLES

1 c. butter, softened
1 1/2 c. granulated sugar
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. granulated sugar
2 tsp. ground cinnamon

In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.
In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.

In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375 degrees for 12-15 minutes. Transfer to wire racks to cool.

OATMEAL RAISIN DROPS
2 1/2 DOZ COOKIES

1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 cup oats
1 1/4 cup raisins
Preheat oven to 375
Cream together, sugars, eggs, and vanilla
Stir in flour, salt, baking soda, and oats
Mix well
Stir in the raisins
Drop by tablespoons on a lightly greased cookie sheet
Bake for 10 min
Remove to cool

Reginald Said:

How do you use demi-glaze?

We Answered:

Please look at sites below.
Hope this helps.

Don Said:

Anybody know any good Demi Glaze recipes? It can be simple or hard. Doesnt matter.?

We Answered:

Make a brown,1/2 beef & 1/2 veal stock. For it use large amount of shin bones and give a deep roasting.

#After finishing and straining stock reduce it.

Sometimes people only reduce their stock and thicken it with a roux or cornstarch. This is actually called fond lie. But it is good for most all brown sauce production.

For a better sauce base make Demi-Glace
I suggest if some day you want to really delve deep into sauce making that you try making a coulis. It involves several wettings or simmering of meat in the same broth. It is very rich and very expensive to make. Back to the Demi-Glace (half-glace)

I use the techniques of Escoffier who first made an Espagnole from which he made his Demi-glace.

1. Make a brown roux.
2. Add the brown stock to roux. {Escoffier reduces it this way. #I have altered it somewhat by reducing my stock by 25% before thickening with the roux. I do this so I have less time to reduce with the roux and less worry about it sticking to the pot and burning when I am busy.}
3. Simmer the thickened stock. By putting the pot half way over the heat source it simmers {DO NOT BOIL the stock} one side of the pot allowing the scum to be more easily skimmed.
4. Sweat some diced bacon in a saute & pour off most of the fat, add mirepoix, and thyme & bay leaves. Pour and deglaze the pan with some white wine. Reduce by half.
5. Add the veg/pork mix to stock. Continue to skim the bitter scum layer.

*** I sometimes I do this part, but Escoffier says after a couple of hours of simmering strain the stock. Add more brown stock to the above strained stock and continue with simmering and reducing. This adds more cooking time but more complex flavor as well. The extended heating allows for more carmalization of sugars & proteins & browning of the stock. This will make it very rich.

6. This is optional the last 1-2 hours of simmering-add tomatoes & tomato puree adding a nice richness to the demi-glace.
After your total volume has reduced by 2/3 to 1/2 strain.

The length of simmering time will be determined by your needs. More stock can always be added to increse times which increases the flavor density.

Good luck & enjoy.

Demi-glace Recipes

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