What is Demi-Glalalace?
Demi-Glace is a rich brown sauce of French origin, which is used in itself and as a base for other sauces. It is one of the cornerstones of French cuisine, and although it is very time consuming, it has a strong taste that some people feel, it is worth the effort. For people who want to enjoy demi-glation without working hours, many markets sell it in prepared form. The prepared products differ in quality; In general, the list of ingredients should be fulfilled by identifiable ingredients, not an assortment of mysterious chemicals. The chef usually begins with the preparation of veal, because it has to cook for a long time and then works on a sauce in Espagnole, which begins with a dark roux that is mixed with vegetables such as carrots, celery and onion and cooks in the stock and pieces of meat. Both sauces require prolonged boiling before they can be released and mixed to make demi-glalalat, and the sauce requires even more cooking, because the sauce must be cooked until it is reduced by half.
someThe chefs use alternatives to veal in their demi-glece. If the chicken stock is used, it becomes chicken demi-glation, while beef supplies lead to beef demi-glation and so on. If the sauce is simply referred to as "demi-glation", it is assumed that it has been made with traditional veal.
The original recipe for this sauce comes to ESCOFFIER, the famous French chef. Perhaps he did not invent the recipe, but he certainly gathered and codified, along with many other French dishes. He also recommended a range of use for sauce, since its use of plain as glaze on baked meat to its use as a base for sauces, supplies and soup. If it is well prepared, demi-glation has a very rich, intense, dark flavor that paired well with various masses and baked vegetables.
Some people refer to demi-glation as "Demi-Glaze" because of a certain confusion about the original Frenchmanspelling. Although it is not right, it is not far from the truth, because "glace" means "icing" or "glaze", it refers to the fact that the sauce behaves in a similar way to icing. This famous sauce can also be called a "brown sauce", which is a bit incorrect, because several French sauces are brown and brown sauce does not necessarily include demi-glation.