Jan. 9th, 2010

petermarcus: (Default)
It's cold and raining, so perfect day to start making some demi-glace...a two to three day epic of roasting veal bones and veggies, then simmering for hours and hours, then reducing about 8 quarts down to around a single pint. But oh, the lovely things one can do with demi glace, and since most recipes only need about a tablespoon per person, it will last for months.

The house smells like roasting meat, and I'm huddling near the stove to stay warm all day.

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petermarcus

January 2012

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