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Ready-Made
Demi-Glace
Patrick asks: Do you have some suggestions of restaurants where the chef might allow one to purchase home-cooking-size amounts of fresh chicken/veal/seafood stocks or demi-glace? Tom sez: Some restaurants will sell stock or demi-glace to you, but you usually have to be a regular customer for that. Even then, the restaurants don't like the idea, since stocks are at the heart of their kitchen and it's a lot of work to make them. A few stores have demi-glace. I've seen it for sale at Drognac's and the Whole Food Market. Martin Wine Cellar also carries a shelf-stable demi-glace which is not bad--although it's not as good as the perishable , real thing. For the stocks, I'd suggest making your own. It's less work than you might think. Most good cookbooks have recipes for stocks, and most of those boil down to (I did intend the pun) simmering meat or seafood in a pot of water with onions, celery, parsley, and herbs for anything from a half hours (shrimp or vegetable stocks) to a few hours (beef or veal stock). Once it's made, it hold up for days in the refrigerator, and nearly forever in the freezer. Make them very concentrated so you need to add only a litte to get the flavor. Most important matter when making stocks: keep the heat to just barely the boiling point of water. A few small bubbles, not a rolling boil. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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