I am (was) making Balthazar's French Onion soup. To supplement the chicken stock, I bought some purchased demi glace. Got to the point of adding it, dumped in the demi glace and realized it was liquid - not solid, and that then that there a slight whiff to the container, but I've got a cold so it's a little hard to tell. But demi glace isn't supposed to be liquid, right? Sort of jello-ish? I bought it at around 10:30, brought it up and added it at about 12:30 -so it was sitting on countertop in my pretty cold kitchen for about 1.5 hours.
I left it to simmer and it got some white foam on top - which I've never seen happen before.
Am I losing it - or should this just get pitched - so depressed, was so looking forward to it for lunch.
[Picture very sad face, with red nose, here.]