A demi glaze is one of cuisine’s greatest contributions to the table, the rich sauce that forms the foundation of so many other dishes is just so unctuous.
Trying to achieve a similar result of literally smacking the tongue with a whack of umami as rich as that found in a demi-glace, when catering for a vegetarian, is a whole other issue - which is why we’re happy to show you this video from ChefSteps.
They’ve been busy in the kitchen working out just how to obtain the same type of sticky moorish flavour with a vegetarian demi-glace and the results look very tasty.
To make the glace they use roasted vegetable shavings and then carry on with a rocess almost exactly the same as making a normal meat based glace.
By packing the initial roasting tray with lots of umami packed kombu and mushrooms, the broth takes on a meaty element that the presenter says he actually prefers over traditional recipes.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.