7
So I tried to make a 'quick' demi-glace in 2 hours...
It turned into a salty, burnt mess that looked like tar... my sous chef just stared at it and asked if I was making road repair glue. Anyone have a good shortcut that doesn't end in disaster?
2 comments
Log in to join the discussion
Log In2 Comments
nora_bennett728h ago
Honestly that sounds like a skill issue. Demi-glace is supposed to be a project, not a shortcut. Maybe just stick to store-bought next time.
7
the_grant8h ago
You're telling people to use store-bought demi-glace? That stuff is just salty brown jelly. The whole point is building flavor for hours, not opening a plastic tub. Calling it a "skill issue" misses why anyone would even try making it from scratch. It's about the process, not just the final sauce. Your take is just plain wrong.
6