Remember when we used to have to make our own demi-glace from scratch every week?

Three years ago at The Oak Room, we'd start a 40-gallon stockpot on Sunday night and reduce it for two full days. Last month, I saw a new cook just open a quart of high-quality base from a supplier, and the result was nearly as good in a fraction of the time. It's wild how the quality of pre-made foundations has changed the pace of a kitchen. Has anyone else switched over for their core sauces?

2 comments

2 Comments

riley9563d ago

I tried making it from scratch once and my apartment smelled like beef for a month!

lilyf743d ago

My kitchen at home is way too small for that kind of project. I found a really good base at the restaurant supply store and just doctor it up a bit.