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Flow of making demiglace sauce
---------- The origin of the demi-glace sauce Dumi (demi) + glass (glace)
It seems to be derived from simmering until it becomes half, such as half the water.
Road map to Demiglace Sauce This time, make "Sauce Espanyol" using beef shank, chicken bones, flavored vegetables, etc. ↓
"Sauce Espanyol" will be further enhanced ↓
"Sauce Espanyol" will be further enhanced ↓
"Demi glass sauce"
This time, it was created this time *It is based on the contents published by Tsuji Culinary School.
www.tsujicho.com/column/cat65...
Making sauce Espanyol
Beef shank 3 kg × 3 days worth 3 chicken eggs × 3 days worth 1 onion × 3 days worth 1 carrot × 3 days worth 1 celery (stem) × 3 days worth red wine 750 ml
Tomato puree 150g
150 g tomato paste
Bouquet garni 1 bunch ○ 1st day ・Beef shank and chicken shells are bite-sized, and other vegetables are cut into small pieces, and lightly oiled in a standby frying pan and lightly grilled beef shank and chicken shells with a savory grill (( Originally it is done in the oven, but it is done in a frying pan to save time)
･Take out beef shank and chicken bones, and save the oil for later use. ･Add vegetables to the same frying pan and lightly salt and fry until tender (sue).
･When tomato paste is added, stir-fry to remove acidity and add tomato puree and red wine. ・When cooked lightly, add beef streak and chicken glass, add enough water to immerse the whole, and scoop out the scent and extra oil when boiling (( (Ecume)
･When cooked for 8 hours, simmer this and finish. ○ Day 2 ・Add the roasted beef stripes and chicken and the fried flavored vegetables to the one made the day before, add water and squeeze for 8 hours as on the first day. After simmering, simmer this and finish ○ Day 3 ・Add the roasted beef streaks and chicken and the fried flavored vegetables to the one made the day before, add water and simmer for 8 hours while ecumulating like the first day In the meantime, add beef streaks and chicken oak oil that came out on the first day to the fire and add a strong powder that was sifted and knead it so that it does not burn. (Reduce to a low heat with.) Drop the part of the pot skin that has changed color on a wet cloth and repeat the process of heating.)
･When it becomes chocolate colored in about 1 hour, add Espanol and strain it to complete the sauce Espanol!
○ Finishing beef rib block (this time beef shank) 2kg
200g bacon
Fond Volail 1L
Sauce Espanol 3L
Red wine 500CC
30 g tomato paste
30g butter
2 ripe tomatoes 1 large onion 1 large ginseng 1 large celery 2 broiled beef with olive oil, chopped onion ginseng celery fried in butter Add tomato paste to flavored vegetables and stir lightly. Add tomato and red wine and boil until the volume is 1/3. Add fond volaille, sauce and espanyol, and grilled beef. Min *At this time, stir once every 5 minutes so that the bottom of the pan is not scorched. ・After boiling, take out the beef into beef stew, and simmer the broth into demiglace sauce.
2.5kg of ground meat (beef:pork=3:1)
Milk 400cc
2 large onions, 70 g
Salt appropriate amount pepper appropriate amount nutmeg appropriate amount ・Fry the onion in a frying pan until it becomes a candy-colored color, put it in a vat and cool it in the refrigerator. Mix thoroughly until you pull out. Then add beaten egg to the minced meat and mix. After mixing, add the onion and fu and further mix to complete the meat roast. Oil the hands and remove the air from the meat roe. Add cheese to the cod roe, wrap it, deflate the air again, and shape the hamburger steak. After baking the surface with a little more oil, line it up in a pan.
Add sauce and espanyol and simmer for about 15 minutes over low heat *In my case, each one was big, so I simmer for 25 minutes, but I think 10 to 15 minutes is normal (^^)
*After boiling, serve on a plate and warm up the modified demiglace sauce.
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