Go to the Recipe: Winter Goulash Sous Vide Sauce
For the demi-glacé in this recipe, is it 100g of reconstituted Demi-glacé or 100g of the savory choice Demi-glacé concentrate?
its 100g of the savory choice concentrate. its pretty intense, this sauce was developed for a longer cook that replicates braised so there will be more liquid cooking out of the proteins.
Awesome, thanks. This was one of my Joule Ready favorites.
Good evening.I didn't understand a few things about your recipe.In the recipe, you write that everything is cooked in a pan but the name is vaccum sous-type sauce .If you can explain .And request I have to you if can be of course, write please how many time is preparing meat , and the temperatures you specify and time preparations there is no. Thanks a lot. I constantly monitor your achievements, you are very good specialists, but the design of your dishes is not much worse, you used to have a very beautiful design.I hope that you will not be disappointed in my words but this is from the heart.
you make the sauce to put in a bag and cook your proteins with the sauce. you use the joule app for the times and temps for what ever proteins you decide to cook in the sauce.
Finally got around to making this. It’s even better than I remember the packaged sauce. Thanks again for the recipe!
so glad you liked it.
Late to the game on this one, about 3 years late. Love the intensity of black garlic and 100% demi - I used basic brown demi and beef short ribs. Excellent finished product, the sauce was nearly black. The final product photo shows the sauce to be more brown. Any hints on why this happened? I did use 10g of smoked paprika and reduced the sweet paprika to 10g. Maybe that did it?
The brown/black color will vary and depends on the shade of the Demi. Black garlic can vary in color too.
