Pork Demi

Discussion in 'Professional Chefs' started by willb, Jan 13, 2014.

  1. willb

    willb

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    Anybody have any experience making pork demi glace. My purveyor (Sysco) only stocks pork neck bones. Any other pork bone that anyone uses for pork stock or demi?
     
  2. greg

    greg

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    I've made plenty of it using the neck bones as a base, you shouldn't have any problems with it.
     
  3. jgraeff1

    jgraeff1

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    That will work, you can always add veal bones as well it's pretty mild flavor
     
  4. willb

    willb

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    Do you get enough gelatin out of the neck bones? I was thinking of adding pigs feet or possibly gelatin sheets. We freeze this product and sell to other restaurants in our company. Right now we make veal demi about 200 pounds a week. Most of our places use the demi for a braised pork dish and I want to sell pork demi because I think we can make for about half the price
     
  5. jreid

    jreid

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    Pig's feet is the way to go. We used to add them to a lot of our stocks just for the gelatin you can get out of them.