Go to the Article: Vegetable Glaze R&D-V1
Awesome stuff guys.
Great idea!Carrots are definitely good to use in. You could reduce the cauliflower (-150g) and add some tomatoes to it (+250g) or concentrated tomato paste (+30g), 1 leech. Frying is the better concept as the vegetables won’t evaporate as much liquid as in roasting. Fry veggies until brown than add tomatoes (high liquid content).For a vegetarian Demi-glace it would not be a real necessity to have a deep darkcolor, I believe it should be distinguishable from the classic meat demi. Butmight some dark syrup (maple +25g) could help if the frying wasn’t enough butadding a good splash of lemon juice to counterbalance the sweetness in thefinalization process.Anyway I will follow up on it.
- originally posted by Manfred Stiefenhofer
Why not add a small amount of puréed carrot from the stock to aide viscosity? Just a bit to not kill the clarity or syrupy.
