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We are making veal demi-glacé using seven techniques I learned working in Michelin starred restaurants and attending the Culinary Institute of America.
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Recipe:go.parkerhallberg.com/demi-glace
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Tools used:
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Peeler- amzn.to/3Ud99YP
Kunz spoon:amzn.to/3u7dsKI
Sauce strainer amzn.to/3lgkkAy
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