NOVACHEF – Kitchen, Catering, Foodservice and Culinary

Tag: Sauces

  • Reduction Sauces – Meat Glaze – Glace – Part 4

    Reduction Sauces – Meat Glaze – Glace – Part 4

    Stock to demi-glace to glace de Viande. Reducing and further refining your reductions to make glaze. The good news is – the hardest part is behind you. At this point the liquid, bones and vegetables are run through a china-cap for their initial strain and the stocks are moved into smaller pots. China-caps are great…

  • Reduction Sauces – Meat Glaze – Glace – Part 3

    Reduction Sauces – Meat Glaze – Glace – Part 3

    Stock to demi-glace to glace de Viande. Reducing, skimming and fortifying your stock… Once you see the contents rise in the pot, mostly due to expansion, and see a few bubbles beginning to break the surface, you’re pretty much on your way. (In this example there are two batches going at the same time. One…

  • Reduction Sauces – Meat Glaze – Glace – Part 2

    Reduction Sauces – Meat Glaze – Glace – Part 2

    Stock to demi-glace to glace de Viande. So ok chef, where’s the recipe? Well… I’m not gonna tell you exactly how to make things, but I will certainly give you a basic rundown on how I do it. Until you’ve cultivated a foundation for stocks which you can duplicate in your sleep, go find any…

  • Reduction Sauces – Meat Glaze – Glace – Part 1

    Reduction Sauces – Meat Glaze – Glace – Part 1

    Stock to demi-glace to glace de Viande. Part 1 – Introduction to reduction stocks and glazes, or glace. A four part series on the process of making Glace de Viande and Demi Glace At a meeting around the grill with a few friends this past summer, or early autumn, one of them brought over some…