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diff --git a/content/demi-glace.md b/content/demi-glace.md deleted file mode 100644 index 40da16a..0000000 --- a/content/demi-glace.md +++ /dev/null @@ -1,26 +0,0 @@ ---- -title: "Demi-glace" -date: 2021-03-29 -tags: ['sauce', 'basic', 'french'] -author: dan ---- - -This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock. - -These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes. - -## Ingredients - -- 1 qt (32 oz, 946mL) **low-sodium** broth or stock (I prefer Pacific Foods) -- 1 1/4 oz (7g) packet **unflavored, unsweetened** gelatin -- 1 teaspoon (5mL) tomato paste -- 1 teaspoon (5mL) **low-sodium** soy sauce -- 1/2 teaspoon onion powder (_very_ optional) - -## Directions - -1. Put the tomato paste in a large pot, _then_ turn the heat on medium -2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown -3. Deglaze with the broth -4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume -5. Freeze in ice cub trays |