Demi-Glace
The same record, read as a method. This page holds the reasoning; that one holds what to do.
NN-SC · demi-glace
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Demi-Glace
Classical demi-glace with a dual-bone foundation, triple clarification and a staged reduction. A preparation other recipes pull in rather than a dish.
Mechanisms
oneM1
Why each layer exists
The dual bone foundation is doing three separate jobs: marrow for fat and mouthfeel, veal knuckle for gelatin, oxtail for concentrated meatiness. Dropping any one of them is a real loss rather than a simplification. The triple clarification is likewise three different mechanisms — mechanical, protein raft, adsorption — not the same step done three times.
The method
One recipeApplied in
one recipeBeef Wellington: Moisture Control as the Whole Problem
Research on why Wellingtons fail and what the techniques that fix them are actually doing — octagonal searing, duxelles dehydration, layered moisture barriers and two-stage baking.
First revision