Comments on: Conquering My Fear of Demi-Glace

By: deana@lostpastremembered

deana@lostpastremembered — Fri, 22 Jan 2010 20:20:25 +0000

Hank… it’s great to have found your blog… thanks for responding. Your posts are so interesting… acorn flour??? Who knew. I look forward to a beautiful blogship here!

By: hank

hank — Thu, 21 Jan 2010 20:00:29 +0000

Deana: This is demi-glace. I may do a post on glace de viande, or its wild game equivalent, at some point. Viande is the thicker one. And you bet it makes any pan sauce better!

By: deana@lostpastremembered

deana@lostpastremembered — Thu, 21 Jan 2010 15:12:06 +0000

Is this demi glace or Glace de Viande? One of those culinary questions that makes one crazy. Demi is 1/2 or partially… so glace de viande is the thicker one, yes?
Oh please help on this one? I just made glace de viande and it is still malleable in the freezer, so you can bend off a Tb or two. Whatever it is called… it is a pain to make but what a pay-off!! It makes any pan sauce great.

By: Connie

Connie — Thu, 01 Oct 2009 02:52:34 +0000

Awesome, awesome, awesome. I find these long cooking projects the most fun to do (when they turn out right, at least.) Made a duck jus myself several weeks ago without veal bones similar to your demi. Just a straight up reduction, which of course, yielded very little, but the flavor was so intensely-ducky, I’m glad I didn’t use veal bones.

By the way, your technique of grilling the carcasses for stock is new to me, does it impart a different flavor than with roasted bones?

By: Josh

Josh — Wed, 30 Sep 2009 23:18:17 +0000

No veal here, either, Albert. I like my animals to get to be animals.

By: Albert A Rasch

Albert A Rasch — Wed, 30 Sep 2009 14:32:35 +0000

You too with the veal, eh. I thought I might be the only meat eating fellow that felt that way. I feel better now. Best regards, Albert Why I Carry a Gun Real Men Hunt

By: Ruth

Ruth — Tue, 29 Sep 2009 20:12:34 +0000

This sounds really intense… but good. Hope you have a great time in Winnipeg. The weather is a bit chilly already and it might rain next week but at least there won’t be snow flying!!! (knock on wood!!!)

By: Josh

Josh — Tue, 29 Sep 2009 17:46:42 +0000

I know a guy downriver who raises ‘humane’ veal. He doesn’t cage them, he gives them all a Gameboy.

By: James D Kirk

James D Kirk — Tue, 29 Sep 2009 17:33:33 +0000

You keep raising the bar, Hank. I’ve been on a ratatouille kick of late, probably making it over a dozen times in the past 2 months! I recently found the recipe from the animated movie, a Confit Byaldi, and like your assessment with the 1/16 in slices, I think I’ll cut my veggies thicker but use those same techniques with my next attempt. Getting pretty good, methinks.

Oh, you probably already know this, however, the images in your posts are not showing when I am reading you in my RSS reader (Google Reader). Not sure about other applications, but you might want to check it out. Of course, it did bring me through to your site. Maybe that’s your devious plan?

JDK.