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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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05-06-2008, 05:56 PM
posted to rec.food.cooking
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Chicken demi-glace
I have a reciipe that calls for chicken demi-glace, which is unavailable in my
locale and I am too lazy to make it. What about substituting a liquid 'chicken base'? Would this be too salty? 
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05-06-2008, 06:29 PM
posted to rec.food.cooking
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Chicken demi-glace
viking 69 wrote:
I have a reciipe that calls for chicken demi-glace, which is unavailable in my locale and I am too lazy to make it. What about substituting a liquid 'chicken base'? Would this be too salty? Yeah. Are you cooking the chicken yourself? De-glazing the pan just means pouring off any excess fat, adding some sort of liquid (water, wine or even beer) and boiling while scraping loose the crusty bits. Takes about 2 minutes after you've removed the chicken from the pan and is so good and so cheap.
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05-06-2008, 07:13 PM
posted to rec.food.cooking
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Chicken demi-glace
Kathleen wrote in
: viking 69 wrote: I have a reciipe that calls for chicken demi-glace, which is unavailable in my locale and I am too lazy to make it. What about substituting a liquid 'chicken base'? Would this be too salty? Yeah. Are you cooking the chicken yourself? De-glazing the pan just means pouring off any excess fat, adding some sort of liquid (water, wine or even beer) and boiling while scraping loose the crusty bits. Takes about 2 minutes after you've removed the chicken from the pan and is so good and so cheap. The liquid chicken would be too salty. It don't take that much work to simmer chicken stock down to a demi- glace. Put it in your oven and pre set the cooking time for say 2 hours and the temp for 325F in a not covered pan. Than should be around right. PS check it every 40 minutes or so. Ummm Kathleen de-glaze and demi-glace are differing things. -- The house of the burning beet-Alan
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05-06-2008, 07:18 PM
posted to rec.food.cooking
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Chicken demi-glace
On Thu, 05 Jun 2008 12:29:44 -0500, Kathleen
wrote: viking 69 wrote: I have a reciipe that calls for chicken demi-glace, which is unavailable in my locale and I am too lazy to make it. What about substituting a liquid 'chicken base'? Would this be too salty? Yeah. Are you cooking the chicken yourself? De-glazing the pan just means pouring off any excess fat, adding some sort of liquid (water, wine or even beer) and boiling while scraping loose the crusty bits. Takes about 2 minutes after you've removed the chicken from the pan and is so good and so cheap. Everyone should do that as a matter of course, but it ain't Demi Glace. Go he http://en.wikipedia.org/wiki/Demi-glace and follow your nose. Or Google: http://www.google.co.uk/search?hl=en...e+Search&meta= GIYF JonH
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