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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?
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riley9567mo ago
I tried making it from scratch once and my apartment smelled like beef for a month!
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the_henry5mo ago
Bet your upstairs neighbor thought you opened a butcher shop.
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lilyf747mo 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.
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