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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?
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nora_bennett727mo 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.
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the_grant7mo 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.
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