Holding Red Wine Demi for Service

Discussion in 'Professional Chefs' started by linecook854, May 12, 2013.

  1. linecook854

    linecook854

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    We're going to try a steak frites with a skirt steak and we're gonna try a red-wine demi instead of bernaise or compund butter. Basically we sweat shallots, add wine and veal stock with sachet and reduce and finish with butter. Best way to hold this for service? Will the steam table break this?
     
  2. kuan

    kuan Moderator Staff Member

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    Are you finishing at the moment or are you planning to hold the thing already "finished" with butter.  (that's sorta like and oxymoron)

    It should not break without the butter added, but once again, without getting into the specifics of what is a demi, it should be fine.
     
  3. chefboy2160

    chefboy2160

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    You can hold the demi on the table without the butter. I would finish the sauce to order with your softened butter in a pan or even a small stainless bowl as your demi will be hot enough to finish the sauce........
     
     
  4. michaelga

    michaelga

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    It's a pan sauce - you don't make ahead and hold it.

    You make it in the pan that you cooked the steak in while the steak rests.

    You need the flavour from the 'fond' that develops on the bottom of the pan when the steak cooks.
     
    twyst likes this.
  5. linecook854

    linecook854

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    We are mounting with butter then holding it for service. I am asking if this would hold in a steam table. We can't make it to order every time on saute, we are not cooking them in a pan but rather on the grill. I have made a red wine demi (probably not a demi glaze in the classical sense guys) and held it in a thermos for service and it worked well.
     
     
  6. cheflayne

    cheflayne

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    Steam table will mostly likely cause it to break. Why not keep it in a thermos or airpot for service? I just did that for a hollandaise on Mother's Day and it worked perfectly for the entire service. Although I will admit for red wine demi butter sauce, I have always made the red wine demi base ahead of time and finished with butter to order during service
     
  7. cape chef

    cape chef

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    With out getting into details about what a demi is classically, I would not add butter then hold for service. You need to keep your food "sauce" at safe temps. If you are unable to mont with butter a la minute, then don't do it. Just serve your steak simply with your sauce, "sans" butter.You mentioned holding in a thermos, can't you just hold in a bain marie?

    Regardless, good luck and happy cooking.........

    PS, skirts are over rated, if you can get onglet use them instead.
     
  8. linecook854

    linecook854

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    Cheflayne and cape chef thank you both. for actually giving me solid advice and not lecturing me on what a demi-glace is!

    I should have clarified that I am not making a demi glace in the classical fashion (who's making espagnole anyways?) nor are we cooking steaks in a pan but rather on the grill. I do love to arroser steaks in a pan however!
     

    I would love to hold them in a thermos (I have done this with many other sauces as well too, they work great) but can't seem to convince the chef this is a good idea. Any links to a quality thermos for restaurant use? Also by an airpot I assume you mean a coffe-pump type? Never seen this before for holding things.
     
  9. cheflayne

    cheflayne

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