It can lend substance and gloss to sauces, give soups a boost and be used as a seasoning, in polenta or with sauteed or roasted vegetables. It may not be worth making, but it is definitely worth keeping on hand. Fortunately, there's a shortcut: demi-glace in powder, paste and frozen forms.6 dic 2000
What can you make with demi-glace?
Easy Shortcut Demi-Glace Recipe
The Spruce Eats
4,2
(268)
1 h 45 min
Link: https://www.thespruceeats.com/shortcut-recipe-for-demi-glace-996076
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Demi-Glace | Glace de Viande
Rouxbe
4,8
(67)
10 min
Link: https://rouxbe.com/recipes/81-demi-glace-glace-de-viande
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Demi-Glace
Allrecipes
4,7
(6)
29 h 15 min
Link: https://www.allrecipes.com/recipe/241898/demi-glace/
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 ...8 nov 2020
Can I use stock instead of demi-glace?
No, but they are rather similar. Both are made by slowly simmering beef bones in water to extract flavor and breakdown collagens which add thickness to the liquid.