1 / 4

DEMI-GLACE AND ITS DERIVATIVES

DEMI-GLACE AND ITS DERIVATIVES. PRE-PROCESSING Prepare ingredients and utensils Heat the dark broth Roasted flour ( without burning) Develop a mus and let cool slightly. INGREDIENTS: 1 l dark broth 75 grs flour 80 grs butter. MAKING

susan
Download Presentation

DEMI-GLACE AND ITS DERIVATIVES

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. DEMI-GLACE AND ITS DERIVATIVES PRE-PROCESSING Prepare ingredients and utensils Heat the dark broth Roasted flour ( without burning) Develop a mus and let cool slightly INGREDIENTS: 1 l dark broth 75 grs flour 80 grs butter • MAKING • -Wet the mux with the boiling broth and season slowly. Boil for about • 10 minutes. • -Consume or conserve water bath for service. • Aplications • As a basisi for other • -As a mix element of fillings and minced

  2. DERIVED Picad truffles, truffel juice and Port wine reduced PÉRIGUEUX SAUCE Española Or Demi-Glace Reduction of shallots, vinegar and white wine, much cayenne and chopped parsley DIABLA SAUCE PÉRIGOURDINE SAUCE Puree of foie-gras and truffle chopped

  3. DERIVED Flavored with Port wine OPORTO SAUCE Reduction of red wine, shallots and marrow milled BORDALESA$ SAUCE Española Or Demi-Glace Onion, vinegar, white wine reduced, mustard ROBERT SAUCE Tomato sauce, dry duxelle (B) and parsley ITALIANA SAUCE

  4. LINKING JUICE Prepare the ingredients and utensils. Boil the broth and correct seasoning. Dissolve the starch in cold water. Gradually add the starch on the boiling broth until it acquires the desired thickness. Strain and retain in water bath covering butter to its use in the service. 1L. Dark BROTH 40 grs. Maicena 1 dl. Red wine seasoning. APLICATIONS: As a basis to make other sauces As an accompaniment to some foods As ingredients of fried meat recipes, etc.

More Related