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Beef Demi Glace

Brendan_Lee_56950

Do you guys have any pics of the demi after it chills? Does it set up like a regular demi?

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Tim_Sutherland_52834

Based on the stock and reduction, this demi should set like a brick - at room temp. The last beef stock I made (MC with oxtail) was a semi firm gel (as all but my vege stocks are) after cooling in the fridge without reduction.

Mark_Kalynchuk_34927

Gelatinization is dependent on the on the amount of collagen you're able to extract from the roasted bones as well. Knuckles will firm your stock and glace de viande significantly more than a stock made from rib bones. I personally pride myself on my non-traditional demi glace and it's always a solid, gelatinized block.