Spent 45 minutes trying to get a smooth demi-glace before I realized my stock was the problem.

My veal stock had too much gelatin from the bones, so it set up like a brick every time I tried to reduce it. Anyone have a good ratio for veal to chicken stock to avoid that?

2 comments

2 Comments

dylan_thompson11d ago

Try a 50/50 mix with chicken stock.

the_pat10d ago

Disagree with @dylan_thompson, just use a weaker stock or add water to your veal base.