Friday, March 14, 2008

Veal Demi

In the kitchen since I have started we have really been working on or technique for veal demi. We have been refining and reducing in order to get a great sauce consistency that is both flavorful, clean and not at all bitter. I think we finally hit it today.
This is the cold gelled sauce. We are so proud we had to take a picture. It looks like a beautifully ganached chocolate cake. It is pure veal stock reduced. We really love the sheen on it. This was about 3 days of work but totally worth it.

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