The demi-glace cooking process involves reducing and intensifying a rich brown sauce to create a flavorful, velvety sauce known as demi-glace. It begins with the preparation of a brown stock, typically made from roasted bones, mirepoix (a mixture of onions, carrots, and celery), and sometimes tomato products. The stock is simmered for an extended period to extract flavors and then strained. The resulting stock is reduced further by simmering until it thickens and becomes a glaze. This demi-glace can be used as a base for various sauces by adding additional ingredients like wine, herbs, and seasonings. The process demands time and precision to achieve a deep, concentrated, and complex flavor that enhances a wide range of dishes, particularly in French cuisine. This recipe, given to us by one of coop board members, shortens the process for a simple preparation with the same great taste.
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