small minds, like small people, are cheaper to feed and easier to fit into overhead compartments in airplanes
Monday, June 15, 2009
One of the oddest things about me (if I'm any judge) is that I make my own demi-glace. I don't actually do it right, in part because I don't have a kitchen that makes it possible to do the whole thing right, and in part because my procedures are a bastardization of Escoffier's directions, but the results are not only suitable, they're diabolical.
I finished a batch last night. 6 quarts of home-brewed beef stock, reduced to two trays of demi-glace ice cubes. The ice cubes are a convenient way to store and use the demi-glace, which is an idea I got reading chef whore Anthony Bourdain's book Kitchen Confidential. To make various sauces, I just toss an ice cube of demi-glace into the pan, and simmer away. It's fabulous, and a basic necessity for the various compounds sauces, and simply a terrific way to turn a standard pan sauce into a meat orgy.