Manton
RINO
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- Apr 20, 2002
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I'm afraid to ask what mirepoux might be...
A mixture of chopped onions, carrots, and celery. Did I spell it wrong?
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I'm afraid to ask what mirepoux might be...
A mixture of chopped onions, carrots, and celery. Did I spell it wrong?
I used to do it in a 20 quart pot, but then I thought, will all this work, I should yield more.
Yes, it's mirepoix. Mirepoux evokes rather unpleasant images.
Can you be so kind as to put up the step-by-step process of making the authentic Demi-Glace?
I agree. I just mooch it off my chef freinds, though they act like they're giving blood.
I've been making a traditional demi every spring for some years, there's nothing like it really.
for the marrow personally. This is a key ingredient for a classic Bordelaise. Thomas Keller's book has a recipe for prerparing marrow which is worth trying at least once or twice if you like to cook
Im fairly sure it's in the french laundry book. He makes little medallions of marrow that are coated and sauteed -- a little tricky as it will melt before your eyes like foie gras but faster. The texture will be similar to foie gras (probabkly closer to butter)
also fwiw and not to detract from Manton's recipes above which are fantastic but FL also provides some recipes for various "quick sauces" which have a very similar theme -- trying to re-create the traditional bone-based sauces. They're only quick relative to the originals. They have the benefit of needing a manageable amount of bones that you should be able to get from a decent butcher fairly easily
I have tried them. I had better luck with my version, and find it easier to make. The "quick" sauces do have a distinctively different flavor, however. But they are a ***** to thicken, and have to be reduced far beyond what Keller suggests, leaving you with much less than you may have anticipated.