Demi-glace
A savoury sauce made with meat juices. A demi-glace is a deep brown colour and has a rich flavour.
Waitrose ...
Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira.
A wine may be classified as demi-sec, which means "half dry" in French or sec, which means "dry".
Demi-glace sauce recipes
Demi-glace sauce is a rich brown sauce often used by chefs.
Demi-Glaze - a rich brown sauce or gravy made by reducing meat stock.
Demijohn - a large glass wine container which can hold up to 10 gallons.
Demi-Sec - a distinctive type of sweet champagne.
Demi-glace
A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Demi-glace sauce A rich brown sauce, made from a reduction of beef stock, basis for many classic sauces.
Descaling Fish To scrape scales from a fish.
Desiccated Coconut Sweetened dried coconut shreds.
Demi-glace sauce
This rich brown sauce, made from a reduction of dark beef stock, is the basis for classic sauces such as Madeira, Diane and Reform
Descaling fish ...
Demi-Glace - [French] a rich brown sauce comprised of espagnole sauce, which is further enriched with veal stock and wine and reduced to proper consistency. This is a very long procedure and requires constant skimming.
demi-glace (DEHM-ee glahs) A rich brown sauce made from reduced veal and beef stock that is used to make classic sauces. This is the stuff that gives those sauces you are served at fancy restaurants that velvety texture and sheen.
demi-glace (DEHM-ee glahs) - French word meaning "half-glaze." A mixture of equal proportions of brown stock and brown sauce that has been reduced by half until it can coat a spoon. See Espagnole sauce (brown sauce) for more information.
Demi-glace - A rich brown sauce made with espagnole, beef stock and Madeira or sherry
Dolma - Savory stuffed grape leaf, fruit or vegetable
E ...
Demi Glace - A rich reduction of beef bones, vegetables, red wine and tomato paste.
Devein - To remove the dark intestinal vein of a shrimp by using the tip of a sharp knife, then rinsing the shrimp in cold water.
demi-glace - a rich brown sauce made from reduced veal or beef stock; used to make classic sauces
devil - to add hot, spicy ingredients (pepper, Tabasco, cayenne, mustard) to a food ...
DEMI-GLACE
A rich brown sauce that starts with Espagnole sauce. Beef stock, made from beef and or veal bones and vegetables with wine, slowly cooked and reduced until it naturally coats a spoon.It is used as a base for many small sauces.
demi: Half
demi glace: A refined espagnol sauce
demi tasse: French for half cup, refers to the bowls concentrated consommé is served in, also Italian coffees such as espresso ...
Demi-glace - A mixture of equal parts of brown stock and brown sauce that has been reduced by half.
Dice - To cut into cubes (unlike chopping, which cuts foods into irregular pieces).
Demi-sec - A French term meaning 'half dry', used to describe a sweet wine.
Demitasse - A French term for 'half cup', this can refer to either a tiny coffee cup or the strong coffee served in the cup.
Demi: (French) Half.
Demiglace: a basic sauce made from an enriched esagnole simmered down to half its volume. Seasoned, it is a finished sauce.
Demitasse: a small cup, usually coffee.
Demi-glace, Demi-glaze:
A term meaning "half glaze." This rich brown sauce begins with a basic espagnole sauce and beef stock, and is slowly cooked with Madeira or sherry until it has been reduced by half.
Brown (demi-glace) or Espagnole sauce - Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made.
Demi-glace recipe - Brown in the oven about 8 pounds beef, pork and/or lamb bones. Fill a large pot with 10 litres of water and add the browned bones. Deglaze the bottom of the roasting pan with 2 cups red wine and add all the scrapings to the pot.
demi-glace: A rich, brown sauce made by boiling down meat stock until it's reduced to a thick glaze that can coat a spoon.
devil's food: A rich dessert made with chocolate or cocoa, and baking soda.
Demi-glace (Fr.): "Half-glaze." A mixture of equal proportions of brown stock and brown sauce that has been reduced by half. One of the grand sauces.
Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to...
Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)
Recipe #226603 ...
demi-deuil: poached (usually chicken) with truffles inserted under skin. Also could be sweetbreads with a truffled white sauce
demi-glace: concentrated beef base
désossé(e): boned ...
Beurre demi-sel (Fr.): butter (lightly salted).
Beurre blanc (Fr.): classic reduced sauce of vinegar; white wine, shallots, and butter
Beurre cru (Fr.): raw cream butter.
demi, demie (Fr.) Half.
demi-deuil, a la (Fr.) Poultry and other pale-colored foods garnished
with truffles to resemble "half-mourning"; with poultry,, the truffle
slices are slipped between the skin and breast meat.
Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. A French term literaly translating as 'hot-cold'.
Périgourdine: demi-glace with foie gras purée; garnished with truffles ...
The sauce is made with dry red wine, bone marrow, shallots, and a rich brown sauce called demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation.
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Perigeux sauce is a demi-glace sauce made with the addition of finely diced or chopped truffles. It is served with small cuts of meat, poultry or game. Perigourdine
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A Perigeux sauce with added goose liver. Perilla ...
2 cups lamb or veal broth prepared from demi glace*
4 tablespoons butter, cut into chunks
Salt, to taste ...
They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries.
Add demi-glace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through. Discard string and, with a sharp knife, remove rib bones.
DEMI-SEC (MEDIUM DRY WINE)
In Champagne, effervescent wine containing from 35 to 50 grams of sugar to the liter.
DÉPOT ...
ADAMADO (SWEETISH)
Portuguese term used to describe a wine with a certain residual sugar contain, higher than a "dry" wine, and inferior than a "demi sec" wine and "sweet" wine. Is a synonimous of " medium dry".
Other term (fr):
Adamado (Sweetish) ...
A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demi-glace or brown; 2. Velouté or blond; 3. Béchamel or white; 4.
To add hot or spicy ingredients such as cayenne pepper, mustard or Tabasco sauce to a food. Sauce Diable is a classic French sauce made with demi-glace and Dijon mustard.
Dice ...
Hayashi rice, a Japanese dish of beef, onions and mushrooms stewed in a red wine and demi-glace sauce, served with rice
Irish stew, made with lamb or mutton, potato, onion and parsley
Karelian hot pot
Khash, a stew from Armenia and Georgia.
also known as stock, is a liquid derived from slow simmering of poultry, meat, fish, or vegetables in water, along with herbs. Some broths such as veal, beef, chicken, and fish, are available canned, frozen, or in concentrated forms like demi-glace ...
The driest is brut, followed by extra dry, sec, and the sweetest of all, demi-sec. Sparkling wines are used to toast special occasions like weddings and the New Year, but they're also served before meals. They're especially nice with caviar.
Another nice touch is to pull out that stored away deviled egg dish and fill each hole with raw brown sugar, colored sugar, mini chocolate chips, white chocolate chips, cinnamon sticks and whatever hits your imagination. Place with a demi tasse ...
Further compounds of white and brown sauces include the exotic-sounding Allemande sauce, Chantilly, Demi-glace, Espagnole, Mornay and Supreme. There are hundreds of variations on the basic savoury sauces.
The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine ...
 See also: Wine, Sauce, Vegetable, Glace, Vegetables
  
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