[Sca-cooks] demi-glace

[Generys ferch Ednuyed]

It's nice to know I'm not the only one who hates Emeril with an irrational
passion...

Generys

----- Original Message -----
From: "Gorgeous Muiredach" <muiredach at bmee.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, April 29, 2002 10:25 AM
Subject: Re: [Sca-cooks] demi-glace


>
> >
>
> Master A.  Wrote:
>
> >I was taught that the classic Espagnole was made with brown stock,
>
> <SNIP>
>
> Thank you for going more in depth where my fried brain wasn't going :-)
>
>
> >Demiglaze, at least according to most of the recipes I've seen,
> >involve taking sauce espagnole, adding an equal volume of additional
> >brown stock, and reducing it back to the volume of the original sauce
> ><SNIP> So, it is essentially a super-flavorful, somewhat
> >finer-textured version of espagnole, with a better flavor, lighter
> >and clearer, and yet also richer (more gelatin, etc.).
>
> The way I was taught it was to use madeira instead of the brown stock, but
> at that point, it's really in the details.  Come to think of it, isn't it
> always? :-)
>
> Just let's not confuse demi-glace with glace, the later being reduced
> solely by reduction.
>
> >[* with the exception of Bobby Flay, who, while not a French chef,
> >has never worked a day in a kitchen in his life...]
>
> I would have to concur with Adamantius here.  Now, there's one who along
> with Emeril really grates on my nerves, and whom, unlike Emeril, appears
to
> have no cooking concepts whatsoever, plus he's an *ssh*le :-)
>
>
> Gorgeous Muiredach
> Rokkehealden Shire
> Kingdom of the Middle
> aka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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