demiglace การใช้

• The sauce was salty, probably a result of the demiglace being too greatly reduced.
• But it is his thyme merlot sauce and demiglace that sets his juices to flowing.
• He does not show five ways to truss a chicken or how to make veal demiglace.
• That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace.
• White wine is added to the same pan with cream and demiglace and reduced into a sauce.
• Add the demiglace or stock mixture to the pan, stirring to blend, and again reduce by half.
• It is added to many dishes to heighten flavor, used like a tablespoon of demiglace or a little pancetta.
• The brewpub features numerous dishes prepared with its beers _ salad with Burning River vinaigrette, sirloin with porter demiglace.
• A potential solution, however modest, comes from a Cajun chef whose recipe for nutria includes a port wine demiglace.
• Things got more interesting with the arrival of ginger scented day boat scallops over a sunchoke puree with a caramel demiglace.
• Napoleon of filet mignon layered with grilled red onions, a portobello mushroom and baby carrots atop potatoes Anna with a Cabernet demiglace.
• We found the More Than Gourmet line of demiglaces ( very reduced stocks ) at Cook's Warehouse and Harry's.
• Harry's, Cook's Warehouse and DeKalb Farmers Market, in east Atlanta, carry the Aromont brand of demiglaces.
• The one misstep of the whole meal was the demiglace that was the base of the roast tomato-cumin sauce served with the tenderloin ( $ 19 ).
• Our chef-instructor has spent several minutes reviewing basic cooking techniques such as roasting, sauteeing, grilling and braising and the how-tos of sauces and demiglaces.
• When the turducken is done, you set it on the platter, collect the cooking juices-which are rich and concentrated, like a demiglace-in a gravy boat and march both to the table.
• Thanks to the widespread availability of " hayashi " rice mix ( normally sold as roux blocks ) and prepared demiglace sauce ( normally canned ) at Japanese supermarkets, this dish is common household fare.
• Add about half a cup of red wine and reduce by about two-thirds, then add about a cup of demiglace, a sprig of fresh thyme and a bay leaf and cook until reduced by half.
• Classic demiglace is made from veal stock and a brown sauce heavily reduced; but the modern use of the term demiglace often refers simply to a reduction of any type of stock, which more accurately would be called jus.
• Classic demiglace is made from veal stock and a brown sauce heavily reduced; but the modern use of the term demiglace often refers simply to a reduction of any type of stock, which more accurately would be called jus.