Tagging along on your killer beef stock... if we go onward..
Demi-glace. That stuff that's like gravy on steroids... usually has veal components, but my point is-
It's jelly-like cooled. And beyond Jello-jelly like. Solid is a better word.
So when vac-packing sliced beef..or pork for that matter, no suck-y into machine-eee...
So if we carry your stock out a bit longer... and mix with the cured top round I'm gonna slice in the AM... and seal it up... upon re-heating we add a cup of water.. Au-Jus!
I'm thinking this will be good.
What say ye?
Demi-glace. That stuff that's like gravy on steroids... usually has veal components, but my point is-
It's jelly-like cooled. And beyond Jello-jelly like. Solid is a better word.
So when vac-packing sliced beef..or pork for that matter, no suck-y into machine-eee...
So if we carry your stock out a bit longer... and mix with the cured top round I'm gonna slice in the AM... and seal it up... upon re-heating we add a cup of water.. Au-Jus!
I'm thinking this will be good.
What say ye?
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