Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?
Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C.
Here is my demi-glace which I refer to:
Beef stock, on the other hand, has ingredient similar to demi-glace but some recipes refer to only veal bones and some to bones and meat. The final product is less reduced than demi-glace like this:
So my question is:
If some recipes refer to use beef stock as an ingredient (for example onion soup) can I use my demiglace instead? If yes, what proportion I should dissolve my demi-glace with water to achieve beef stock substitute? Also if this recipe involves reduction after adding beef stock is a point of dissolving my demi-glace with water?
Best Answer
demi glace is beef stock seriously reduced. So yes you can use it just need to add a lil extra water. What proportion no idea depends on how strong a flavor your wanting really. Just put some demi glace in a sauce pan (low heat) let it melt, add water till you get the right consistency/flavor your looking for.
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Can I use demi-glace instead of beef stock?
All demi glaces have stock elements to them\u2014usually those made from scratch\u2014but not all stocks are demi glace. You can substitute demi glace for stock if you have some of this shortcut stock stored in the freezer, but you'll need to dilute it with either more store-bought stock or water.Is demi-glace and stock the same?
Stock is the liquid you get from boiling meat; demi glac\xe9 is stock that's been seriously reduced and concentrated. Since glac\xe9 is thicker and less watery it's got a richer flavor, and traditionally it was made by mixing stock with a veal sauce.What is the difference between demi-glace and beef stock?
Whereas glace is stock reduced to one-tenth of its original volume, classic demi-glace is made either by reducing brown stock to between a quarter and half of its original volume, or by combining equal parts espagnole sauce (one of the mother sauces of French cuisine, made with a brown roux) and brown stock and ...Is demi-glace the same as beef base?
Demi-glace is an incredibly rich, thick sauce that's made from reducing brown (veal or beef, traditionally) stock and red wine or Espagnole sauce down to an almost syrup consistency. It's commonly used as a stand-alone sauce in classic dishes or as a base for other sauces.Homemade Demi-Glace
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