This weekend the plan is to finally try making demi-glace from beef stock. I haven't done either before. I'll be following the loose method Bourdain outlines in the Les Halles Cookbook for veal demi-glace - really just substituting beef bones for veal bones - and see what happens. While we're at it, if anyone has opinions on the Les Halles stock method I'd like to hear them.
Anyway, my question is: how do I store the demi-glace at the end? I'd like to be able to use it over a few months a few spoonfuls at a time. For example the day after the demi-glace I plan to make beef bourguignon and boost it with a little bit of the demi. Bourdain refers to Julia Childs' method of freezing in an ice cube tray, but wouldn't that just give the demi that weird stale freezer taste?