Classic Demi Glace Recipe. I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. Demi-glace is a richly concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze. You start by roasting a lot of meat bones (veal & beef) to make a basic brown stock that takes hours and hours to simmer and reduce. And you have to make a lot of it because you need a bunch of it to prepare a classic Espagnole sauce but then some more to make the demi glace. Confusing right? A classic demi glace is a combination of Espagnole sauce with brown stock that is slowly reduced by half.
Making demi glace at home, in culinary school or a high end restaurant is arduous and extremely time consuming but when done right, the backbone of most of the world’s greatest sauces. How to Make Demi Glace at Home Ingredients Salt. Dad Cooks Dinner: Basic Technique: Rotisserie Poultry. : light a full chimney of charcoal, wait until it is just covered with ash, and then set up for "indirect" cooking by putting the aluminum drip pan in the middle of the charcoal grate, and pouring the charcoal in even piles on both sides of the pan. (A fist sized, soaked chunk of smoking wood on the charcoal is good as well.) *For a gas grill with 3 or more burners (like a Weber genesis with the Weber Gas Grill Rotisserie attachment): Set up for indirect cooking by turning the outside burners on the grill to high, and leaving the inner ones off.
Put the aluminum drip pan over the middle of the grill, over the unlit burners. My Weber Genesis had 3 burners, so I would turn burners 1 & 3 to high, and leave burner 2 off. *For a gas grill with an infrared rotisserie burner (like my Weber Summit 650 ): Light the infrared burner by turning knob to "light", and once it catches, hold down the knob for 20 seconds, to let the burner get glowing hot. 5. 6. To check for doneness. 7. Notes: *Brining. Mother's Day Holidays & Celebrations at Epicurious.
How To Make Homemade Bread At Home. Here’s How To Make Great Bread At its simplest and most straightforward, yeast bread is made up of flour, water, salt and yeast. That’s it. Let me list them again: flour, water, salt, yeast. This page will teach you in detail what you need to know to make great bread at home but if you want to get right into the process, check out my Basic 4 Ingredient Bread Recipe here. Just four little ingredients, but never have four ingredients sparked such fear and awe. People say in reverential tones, “I would love to make homemade bread like my mom!” All kidding aside, making bread can be a very intimidating proposition, even for the most seasoned home cook. It’s All In The Technique Baking bread is really all about technique. First, we’ll take a brief look at bread’s basic ingredients and find out what makes them tick.
What’s In The Bread Flour provides bulk and structure to the bread. Water provides for gluten formation and yeast reproduction. What Equipment Do I Need? Steps To Great Bread. Learn How to Pan Roast at Home. Pan Roasting Technique - the Chef's Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef's technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it would be pan roasting. This is, hands down, one of the best and most efficient cooking methods around.
Pan roasting takes advantage of conductive heat from the stove plus radiant and convective heat in the oven to cook thicker cuts perfectly and in short order. You won't find this pan roasting technique in many cookbooks, but it is a technique taught in every culinary arts school and used by professional chefs daily. Some chefs use this technique as part of their mise en place. They sear the meat during prep time, hold it in a low boy refrigerator and finish the cooking process to order in the oven. Pan Roasting Pork Chop Here's what you will need: How Much Heat? How to Roast Meat and Poultry. All About Roasting How to Roast Meats & Poultry In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously. Roasting is a dry heat cooking method. A more specific definition includes roasting in an oven, before a fire, or buried in embers or very hot sand. Think about wrapping a potato up in aluminum foil and nestling it in the dying embers of a campfire.
Since this is not a frequent scenario, most people consider roasting as cooking large pieces of solid food in an oven. Dozens of cook books have been written on the art and nuances of roasting: to baste or not to baste, proper roasting temperature, tied or untied, brine or marinate, bone in or bone out—the list goes on and on. Let’s take an in depth look at roasting. At the end of the day, you can decide for yourself what method works best for you. A Short History of Roasting Next probably came roasting, also by accident: man leaves raw meat by the fire. How to Make and Use Cooking Stocks at Home. Cooking stocks are a fundamental ingredient in many dishes, providing a rich and flavorful base for soups, stews, sauces, and more.
A good stock should be savory, well-balanced, and packed with umami flavor. To make a stock, you will need a combination of bones, vegetables, and herbs. The bones should be from meat or fish with plenty of flavors, such as chicken, beef, or seafood. The vegetables, such as onions, carrots, and celery, should be aromatic. And the herbs should be fresh and fragrant, such as parsley, thyme, and bay leaves.
Cooking Stock History Cooking stocks have been a staple in the kitchen for centuries, with roots dating back to ancient civilizations. As cooking techniques and ingredients evolved, so did the art of making stocks. Today, cooking stocks continue to be an important ingredient in many dishes, providing a rich and flavorful base for soups, stews, sauces, and more. Stock Basics First, place the bones in a large stockpot and cover them with cold water.