Pro tip: stop using those pre-made demi-glace packets, they're a scam

Last week at the bistro, I saw a new cook dump one of those $12 'chef quality' demi packets into a veal stock. Honestly, it tasted like salty brown water and we had to start the whole batch over from scratch. How do you guys build a real, rich demi without spending two full days on it?

3 comments

3 Comments

ben_nguyen1mo ago

So what's the actual time investment for a decent shortcut? Garcia mentioned a solid base, but what does that look like in your kitchen?

the_jana1mo ago

Honestly, my first attempt at demi-glace looked like motor oil and tasted worse. Tbh the real cheat is a good store-bought stock and patience. Just simmer it down with some red wine and tomato paste until it coats a spoon. Ngl it still takes a few hours, but it beats starting over because of a salty packet.

garcia.laura1mo ago

Motor oil demi-glace is a rite of passage. It's funny how so many cooking projects start with this idea of pure, from-scratch perfection, only to find the real win is a decent shortcut and just putting in the time. You see that everywhere, not just in kitchens. People burn out trying to make everything perfect from zero when a solid base and some actual effort gets you 95% of the way there. The salty packet is never worth it.