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glace or “half-glace,” which is stock
simmered down to 25–40% of its original
volume, often with some tomato puree or
paste to add flavor and color, and with some
flourorstarchtosupplementitslowergelatin
content (10–15%). The tomato particles and
flour gluten proteins cloud the stock and are
removedbyskimmingthestockasitreduces,
and then by a final straining. The starch in
demi-glace, around 3–5% of its final weight,
is largely an economy measure — it gives a
greaterthicknesswithlessstockreductionand
loss of volume to evaporation — but it also
has the advantage of sparing some of the
stock’s flavor from being boiled off, and
avoiding the sticky consistency of very
concentratedgelatin.
Demi-glaceisthebaseformanyclassic
Frenchbrownsauces,whicharegiven
particularflavorsandnuanceswiththe
additionofvariousotheringredients(meats,
vegetables,herbs,wine)andfinalenriching
thickeners(butter,cream).Becausethey’re
versatilebuttedioustoprepare,demi-glace
andglacearemanufacturedandwidely
availableinfrozenform.
ConcentratingStockandFlavorto
FinishaDish
An alternative to cooking stock down in