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?

3 comments

3 Comments

dylan_thompson2mo ago

Try a 50/50 mix with chicken stock.

the_pat2mo ago

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

sageallen1mo ago

I mean, I've watered down stock before and ended up with something that tasted like sad soup. Maybe I just don't have the touch for it. I'll stick to the chicken stock mix and hope for the best.