Demi Glace Food

How To Make Demi Glace Food

Yield 50 Liters

Components :

• 50 Kg Veal bones, reduce into small pieces(if no veal bones are accessible use red meat bones as a substitute)
• one hundred Liter Brown veal inventory
• 5 Liter Cooking white wine
• 1,five Kg Flour
• zero.five Liter Oil
• four Kg Mirepoix, two kg onions peeled, 1,five kg carrots, zero.five kg celery stalk which include leaves
• 15 g Thyme, dry
• five computers Bay leaf, dry
• five hundred g Tomato paste
• Salt & pepper, to style

Way of Instruction :

Rinse veal bones and dry them good.
Roast the bones in a medium heated tilting pan.
Drain fats.

· Upload Mirepoix and roast till golden brown.

Upload tomato paste except the tomato frivolously caramelizes, stir endlessly to stay clear of over browning and a sour after flavor.
Upload the flour and blend effectively for couple of minutes.

· Deglaze with white wine and decrease.

Upload brown veal inventory

Upload thyme and bay leaves.
Deliver to a boil and decrease to a simmer.
Skim on a regular basis.
Simmer for five hours, decreasing through part. Skim when cooking.

· Season to flavor (salt).
· Skim, pressure by way of material, cool and shop correctly.
Be Aware :

Celery leaves are to be exceptional to the inventory after the brown inventory has been further.