Demi Glace | Part One: Beef Stock

Thank you all for checking out this episode!

In this episode, I am going to walk you through the first of Three steps it takes to get to the famous, Silky, Rich Sauce that is absolutely Fabulous with any kind of Red Meat. Every step in this three part series will be your guide to creating a timeless and truly classic stock, and two of six "Mother Sauces" just like a "Commis de Cuisine" is trained in France before they become a Chef.

In this first episode, Beef Stock is the Foundation of Demi Glace and many other sauces and dishes. If you mess this up, everything else will not come out correct. Good thing its not hard, just a few basic rules and a LOT if time is needed. I will show you the steps I go through to made a Quality Beef Stock that you can be proud of! Parts 2 & 3 should be release in the next few days.

Stay tuned, or subscribe to find in the near future:
Demi Glace | Part Two: Espagnole Sauce
Demi Glace | Part Three: The Finished Sauce!

Upcoming Episodes on "A cut Above Recipes"

Thai Basil Goose over Basmati Rice

Future Episodes:
Stocks, Soups, and Sauces
How to Sauté like a pro
Pheasant Parmesan over Linguini
Guajillo Pepper Pheasant Quesadillas

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Again, Thank You so Much!

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