Sous Vide: Pan Sauce Base, Advance Batch
The Juices that remain in the sous vide pouch after processing can be clarified after processing....
Category: Demi-Glace
Sous Vide: Red Wine Pan Sauce, ala Minute
Once clarified, the juices that collect in the sous vide pouch can be transformed into a restaurant quality pan sauce.
The Updated Mother of All Turkey Gravy, 2020
Gobble a Turkey, ASAP What is the difference between sauce and gravy? That question can lead to...
Lazy Chef’s Demi-glace
Dem Bone Let’s say you have some scraps of fatty meat left over from the procedure described...
Stove-top Demi-glace (and beyond) from Tenderloin Trim 2020
Ingredients: Beef tenderloin scraps (or equivalent), 2 lb/1 Kg. Carrots, cut coarsely with peel...
Quarantine Streamline Espagnole/Demi-Glace/Brown Sauce–2020
It all starts with Espagnole–the sauce, not the language. This is a very important sub-group...
Beef Trimmings Brown Stock/Gravy
If you have read our recipe on SOUS VIDE TRI-TIP, or our article on WHOLE TOP ROUND, you may be in...
