Vegetable Demi-glace

__461715

First of all I wonder about this Recipe.

i mean that i saw chef step's that recipe.

they cooked the vegetable so dry so i wonder that we have to do cook so dry the vegetable in order to make that Demi-glace???

Because a few days ago, i made so different with Chef step's recipe but that sauce was so good. i didn't roast like so dry.

So i just wonder why you cook like that ? is there any reason??? plz let me know.

brian_martin2001

First, to clarify, you're talking about this recipe?

If so, I believe you're cooking it that way for 2 reasons. First is to dry them out and start concentrating the flavor and sugars. Second isto dry out the vegetables so the sugars and proteins can experience the Maillard reaction, which cannot occur easily at normal atmospheric pressure in the presence of water. I hope that helps.