Home Cooking 10


queue | Aug 12, 200511:09 AM

i have a couple of weeks of free time coming up and, looking ahead to fall and winter (i know it seems impossible in this sweltering heat!) i am contemplating making a big batch of demi-glace. i've never done this before, but i plan to follow the recipe in the bourdain cookbook and hope for the best.

before i commit myself irrevocably:

1. do you use demi-glace in your home cooking? how often? what are your favorite uses for this product?

2. does homemade make a big difference? (with chicken stock, i find that it does) are there adequate commercial substitutes?

3. for storage, i was planning to freeze by the tablespoon in ice-cube trays, then put in plastic freezer bags. everything in my freezer seems to develop ice crystals eventually. will this ruin the flavor? how long will it last in the freezer, anyway?

basically, i'm wondering whether the time, effort, and expense of making this stuff is worth it?

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