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Have you seen Adam Ragusea's cheater demi? https://www.youtube.com/watch?v=V4WLUMS7Ung https://www.youtube.com/watch?v=V4WLUMS7Ung It's about 80% as good as th
by ebiester 3y ago
Have you seen Adam Ragusea's cheater demi? https://www.youtube.com/watch?v=V4WLUMS7Ung https://www.youtube.com/watch?v=V4WLUMS7Ung
It's about 80% as good as the real thing but that's pretty useful to have.
- ghaff 3y agoYou can also buy concentrated stock packages and just bring them to a simmer with however much water you want to use for the consistency. I basically never bother with doing it from scratch these days.
- ebiester 3y agoWhere are these concentrated stock packages? I've had better than bullion and added gelatin to that, and I think I've seen heinz demi, but what concentrate stock packages to you have available?
- ghaff 3y agoI use something called More than Gourmet Glace de Veau Gold. (They have other varieties as well.) www.morethangourmet.com
- bitbang 3y agoAsian food stores have lots of seafood related stock that is difficult to locate elsewhere. For instance, I'll use shrimp paste sourced from Asian food stores when making shrimp étouffée.
- c_apocalypticae 3y agoI made a batch of this for a tenderloin last year and it’s amazing. I froze it into cubes and have a freezer bag full of them that I use for damn near everything now, including burgers.