Sauces
Brown Stock (Pork)
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
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THE LIPAVI KITCHEN
demi glace recipes
4 sous vide recipes tagged “demi glace”, with ingredients and step-by-step methods from the LIPAVI kitchen.
A little inspiration.
A lot of possibility.
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demi glace recipes
4 recipes
Sauces
Stovetop Brown Stock (Vegetarian)
This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.
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Sous Vide: Tournedos of beef à la façon du chef
There is a lot to like about beef tenderloin. The tenderest of all cuts has myriad applications in haute cuisine and casual stylings …
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Sous Vide: Chicken Demi-Glace
you don't have to go to culinary academy to execute a restaurant style sauce.
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