How do you make jus de veau, jus de veau lié, demi-glace?
2010年3月31日 · Jus De Veau-Where I study, for this we do it as you say, saute veg, roast/saute veal meat (shin & ribs) then simmer for a few hours Jus De Veau Lie- this is the same as above but thickened with cornstarch, arrowroot, or something similar
Smoked veal jus | Chef Forum - cheftalk.com
2001年4月9日 · Smoked veal jus Jump to Latest 2.5K views 3 replies 4 participants last post by shahar Apr 20, 2001
Help with demi glaze and au jus | Chef Forum - cheftalk.com
2012年10月16日 · A lot of times you have to fill out your jus because the meat wont render enough liquid, for this I use reduced beef stock. There are two ways to make a good Veal Demi in my opinion. If I have a lot of bones I make the Glace de Viande, and wash the fresh bones with the first wash of my stock.
reducing brown veal stock... - Chef Forum
2008年3月10日 · Add about 1/2 cup of veal stock, raise the heat to medium-high and deglaze. Add another Add 6 cups of veal stock, bring to a boil, and reduce to a simmer. Add a bay leaf and about 10 stems worth of parsley (if you use a sachet add a little thyme too). Reduce by about one third (to 1 qt liquiid).
Liver and Onions | Chef Forum
2008年7月31日 · 1 - 1-1/2 pounds fresh calf's or veal liver, sliced 3/8" - 1/2" thick 1/2 - 1 tsp vegetable oil 4 slices, thick sliced, American style, best quality bacon 2 cups onions, thin (or lyonnaise) sliced 2 tbs kosher salt 2 tsp freshly ground black or white pepper 2 tsp paprika Flour, for dredging (about 3/4 cup) 2 tbs "everyday" balsamic vinegar
Meat Stock Ingredients: What different results can be...
2010年3月22日 · Cooking Discussions. Food & Cooking
Making a simple jus for your steak/chops | Chef Forum
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Master Sauces | Chef Forum
2004年10月7日 · Glace De viande isn't really a sauce its actually what it says, a glaze or glace of meat usually veal, to make a glaze out of any stock the correct ratio is 16:1. So reduce one gallon of stock by 16. Glace De viande- glaze of meat Glace De volaill- glaze of chicken Glaze De gibier- …
Is Espagnole Sauce dead? - Chef Forum
2013年3月14日 · Simple Brown Stock: Fond brun, jus: beff and veal bones and trimmings and mirepoix browned in fat. plain bouillon or water added, boiled slowly for 5-6 hours, seasoned lightly and strained
The Case for Demiglace - Chef Forum
2008年9月10日 · Simply, create 10 quarts of veal stock. Take 6 quarts of veal stock and make 4 quarts of Espagnole sauce (Brown Sauce) also ala Escoffier. Then take the 4 qts. of Espagnole sauce and add the remaining 4 qts. of veal stock. Reduce down to 45% of original volume (.45 x 8 qts = ~3.6 qts.).l Now you've got veal demi-glace. I freeze mine in .9 C ...