I finally tried making a demi-glace from scratch after 15 years of using the store-bought stuff

Spent 12 hours simmering bones and veggies only to have it taste exactly like the $8 container from the restaurant supply, so now I'm wondering if the old-timers who swear by homemade were just trying to mess with us new guys.

2 comments

2 Comments

tarab5429d ago

Homemade does have a deeper flavor after you deglaze the roasting pan a few times mid-cook.

hugo_jones228d ago

Did you deglaze the pan between batches? That's the secret most people skip. I did a 10-hour batch once without deglazing halfway. Tasted flat. Next time I scraped the fond off every time I added new bones. Huge difference.