Originally Posted by buccaneer
Lovely work Jed.
Both I and (recently) AussieSmoker make Demi Glace, I freeze mine in coffee styrofoam cups for use as needed.
It is a long process, but sadly the resulting product goes in about half the time yu anticipate.
For sure Buccs, but as you know, we have a Gravy Throwdown going on. I would like to see you enter and bring some of your culinary expertise to light. I know you got it......so BRING it! Never can have enough Demi Glace.
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr