expanding horizons

Discussion in 'Professional Chefs' started by jerilyn, Feb 12, 2012.

  1. jerilyn

    jerilyn

    Messages:
    10
    Likes Received:
    10
    Exp:
    Home Chef
    as a pastry chef expanding my horizons---my question is---- when is the collagen and flavor spent in beef bones( how many hours of simmer) -- I am making a stock with the intention of then a glace and then a demi-----  15 lbs. bones ( knuckle and foot some shank) and about 8 lbs meat. I am getting 2 different answers from my pastry friends. Can somebody please enlighten me ?
     
  2. pirate-chef

    pirate-chef

    Messages:
    183
    Likes Received:
    18
    Exp:
    Professional Chef
    honestly i roast all vegi's and all bones to dark brown then deglaze with wine and add to the stockpot all together with parsley stems peppercorn bay leaf etc, cook slow bubbling i would usually go 8-10 hours skimming the scum or foam off of the top topping water as needed, strain at the end a few times. go where you want from there. 
     
  3. jerilyn

    jerilyn

    Messages:
    10
    Likes Received:
    10
    Exp:
    Home Chef
    hey thanks pirate-chef ! Really appriciate your feed back. I followed my gut and shut the gas off after 11 hours( tasting from 7pm to 11pm) Todays adventure---making a glace and then a demi !!  Thanks again--
     
    Last edited: Feb 12, 2012
  4. pirate-chef

    pirate-chef

    Messages:
    183
    Likes Received:
    18
    Exp:
    Professional Chef
    for my demi i go about 33% dry red wine, some extra peppercorn and 66% stock cooked until reduced by about 2/3-3/4. good luck 
     
  5. veronporter

    veronporter

    Messages:
    95
    Likes Received:
    13
    Exp:
    Sous Chef
    What is the difference/steps between making a "glace" and a "demi"? My understanding is taking your veal stock and adding aromatics/tomato paste/etc and reducing it to nappe yields a "demi-glace". I didn't know there were two separate stages involved, can someone explain this? Sorry, I'm a long time line-cook/food fanatic but I never went to culinary school and some of these details are lost on me... thanks!
     
  6. jerilyn

    jerilyn

    Messages:
    10
    Likes Received:
    10
    Exp:
    Home Chef
    hey --- to make a glace from your stock you would take 1 gallon of stock and reduce( simmer) it to about 2 cups ( skiming it while reducing ) it's  syrup consistancy --- than you could turn your glace into a demi-glace by reducing it even more. The percents that pirate chef recomends are spot on--- I read his info to late and used 25 % red wine to 75% stock--- I have to say it is delish BUT.... a little more wine would have been fine--- hope I'm not leading you astray---I'm a pastry chef " gone wild "
     
    Last edited: Feb 13, 2012
  7. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    160
    Exp:
    Professional Chef
    Well, I guess one is never too old to learn, for all this time I thought a dem-glace was a 1:2 reduction and a glace was more on the order of 1:10. Silly me. I've been using the wrong terms for over 40 years.
     
  8. jerilyn

    jerilyn

    Messages:
    10
    Likes Received:
    10
    Exp:
    Home Chef
    Hey pirate chef--- thanks again for more info---I wish I read it before I started !! However I was close-- doing 25% wine 75% stock( I'm making a note in my book 33/66)  ----I have to say it is wonderful and I can't wait to incorperate it in my dishes.  It has been a ton of fun making all this stuff for the past 2 days--- stay well !
     
  9. pirate-chef

    pirate-chef

    Messages:
    183
    Likes Received:
    18
    Exp:
    Professional Chef
    lots of fun to make, for home i usually freeze it in an ice tray so you can use cube by cube as much as you want. If you did want to add more wine another option is to reduce the extra amount of wine you want and once its reduced add it in to taste. I might be calling on you soon for baking advice. 
     
  10. jerilyn

    jerilyn

    Messages:
    10
    Likes Received:
    10
    Exp:
    Home Chef
    Hey Pirate Chef !! Anytime --- hopefully I can help ! Tomorrow nights dinner is Beef Shanks ( cuz I have them ) with red wine and mushrooms---and of coarse I get to use my wonderful glace !! thanks in part to you and James Peterson !! take care---
     
  11. jerilyn

    jerilyn

    Messages:
    10
    Likes Received:
    10
    Exp:
    Home Chef
    Hi Veron P.--- I had to write you and correct myself---- I mis-read my cookbook----The first line in the paragraph was---" Escoffier's demi-glace is prepared by reducing the sauce espagnole"--- to make a long story short---I DIDN"T read ON to find out that the demi needs a thickener---i.e. a roux or arrowroot or cornstarch ---anyhow sorry about that ---happy cooking !!
     
    Last edited: Feb 14, 2012
  12. veronporter

    veronporter

    Messages:
    95
    Likes Received:
    13
    Exp:
    Sous Chef
    Traditionally Demi does use a thickening agent but I'm pretty sure most modern restaurants(including my own) just use a red wine/reduction process. I'm no expert so correct me if I'm wrong here someone...
     
  13. dreadchef

    dreadchef

    Messages:
    5
    Likes Received:
    10
    Exp:
    Professional Chef
    Thanks 2 everyone... I want to make a black mole/Demi glacé sort of hybrid sauce... Been making everything from demi to brown gravy... Using alternately veal & "Kobe" beef bones... Not been very satisfied... Looking forward to incorporating this information... Good to get back to basics