What is the veal glace?

veal glace is a sauce that is used as a component in many traditional foods in French cooking. It usually consists of veal, along with a mixture of cooked vegetables known as Espagnole. French cuisine often uses glasses as an accompaniment to meat dishes, or can be combined with other ingredients such as cream or mushroom, to create even stronger or more tasty sauce. French chefs tend to agree that the quality of the finished product will usually depend mainly on the quality of the veal used. The bones, along with pieces of meat are still attached, are slowly cooked in the liquid until rich supplies are formed. The longer the bones of veal and meat pieces of meat, the tastier the stock will tend to be. Some chefs may not have easy access to the veal to create shares and rely on versions purchased in the store.

Because the pad requires a long cooking time, it is usually prepared far in front of the next main veal ingredient. EspagnolE is a mixture of chopped onions, carrots and celery that is cooked in butter until the vegetables are softened. The vegetables are then mixed with tomato paste, along with a mixture of flour and butter that cook together until they create a paste called a roux. The whole mixture is boiled in water for about two hours to mix all flavors together.

6 The same amount of both mixtures is used to maintain the correct texture. Once the two meals are combined, they heat up until the liquid is boiled by half of what was originally there, giving the mixture a concentrated taste. The time required to shorten the glance generally varies depending on how much liquid has been used.

Although, which produces veal glace, can be a time -consuming process, it can be stored in the freezer for approximately six months. Some chefs can divide the glasses into small portions before freezing to allow easy defrosting in the recipe parts. If it is not possible to create a home version of the glace, it is usually available commercially in GU storesRomanian food.