HELP.. WHERE DID I GOT WRONG WITH MY DEMI

Discussion in 'Food & Cooking' started by marste8947, Jan 20, 2013.

  1. marste8947

    marste8947

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    Just Graduated From Culinary School
    I HAVE NEVER HAD THIS PROBLEM BEFORE... I MADE DEMI-GLACE AT HOME AND FOR SOME REASON ITS LOOKING RED. PLEASE HELP NEED ANSWERS
     
  2. michaelga

    michaelga

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    How does it taste?

    If the taste is fine add a bit of caramel colour or kitchen bouquet.
     
  3. marste8947

    marste8947

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    i can still taste the tomato puree in it.. and it doesnt seem to want to thicken up like usual
     
  4. chefboyarg

    chefboyarg

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    It may be easier to see what happened if you write out your procedure with approximate amounts used.
     
  5. boar_d_laze

    boar_d_laze

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    As to color and taste:  You probably didn't cook the raw off the puree when you made the pincage.

    As to thickening:  I don't have enough information on how you usually make a demi; for instance, if you start with an espagnole first there might have been some issue with your roux.  However while tomato and flour can provide some of the sturdiness and structure, a demi glace is always about reduction.

    BDL