13121 demi glace semi demi glace simple reduction Recipes

  • Simple and Amazing Peanut Butter-Chocolate Fudge
    semi-sweet chocolate chips, peanut butter, maple syrup
    10 min, 3 ingredients
  • Simple Hot Fudge Sauce
    semi-sweet chocolate chips, butter and
    3 More
    semi-sweet chocolate chips, butter, sweetened condensed milk, water, vanilla
    5 min, 5 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Simple Greek Avocado Sandwich
    soft whole wheat bread (or whole grain bread), avocado and
    7 More
    soft whole wheat bread (or whole grain bread), avocado, basil pesto (storebought or homemade), roasted red pepper (jarred is fine ), cucumber, sliced into thin rounds, sliced red onion, pitted kalamata olives, thinly sliced, handful spring mixed salad green, balsamic vinegar , reduction (or regular )
    10 min, 9 ingredients
  • Glace Cherry Shortbreads
    salted butter, softened, low-fat cream cheese, softened and
    7 More
    salted butter, softened, low-fat cream cheese, softened, icing sugar , sifted, egg, vanilla, lemon extract, flour, cake flour, glace cherries (red or green), cut in half
    9 ingredients
  • Simple Hot Fudge Topping
    sweetened condensed milk, butter and
    2 More
    sweetened condensed milk, butter, semi-sweet chocolate baking squares, vanilla
    6 min, 4 ingredients
  • Simple Flourless Chocolate Cake
    unsalted butter (plus more to grease pan) and
    3 More
    unsalted butter (plus more to grease pan), semi-sweet chocolate chips, eggs, separated, granulated sugar
    1 hour 10 min, 4 ingredients
  • Simple Chocolate Truffles
    butter or margarine, whipping cream, light corn syrup and
    4 More
    butter or margarine, whipping cream, light corn syrup, semi-sweet baking chocolate, unsweetened baking chocolate, if you like alcohol in your truffles add 2 tbsp of cognac (you can also use brandy, grand marnier, rum, bourbon, kahlua etc), suggested coatings : powdered sugar, finely chopped walnuts or peanuts, flaked coconut, shaved chocolate, cookie crumbs or unsweetened cocoa
    7 ingredients
  • Simple Eggless English Pancakes
    plain flour, semi skimmed milk and
    4 More
    plain flour, semi skimmed milk, sweetened condensed milk (this is the egg replacement!), butter/olive oil/low-cal cooking spray, tools- non stick pan , pastry brush & spatula, note-if making savoury pancakes , remember to use unsweetened condensed milk
    15 min, 6 ingredients
  • Simple Chocolate Mousse Simple Chocolate Mousse
    semi-sweet chocolate chips (8oz), salt and
    2 More
    semi-sweet chocolate chips (8oz), salt, heavy whipping cream, confectioners sugar (or to taste)
    15 min, 4 ingredients
  • Simple Chocolate Sour Cream Cake Simple Chocolate Sour Cream Cake
    plain devil s food cake mix or 1 (18 1/4 oz) box dark fud... and
    6 More
    plain devil s food cake mix or 1 (18 1/4 oz) box dark fudge cake mix, chocolate instant pudding, eggs, sour cream, warm water, vegetable oil, semi-sweet chocolate chips
    1 hour , 7 ingredients
  • Simple Chocolate Oatmeal Cake Simple Chocolate Oatmeal Cake
    quick-cooking oatmeal, butter , cut into pieces and
    18 More
    quick-cooking oatmeal, butter , cut into pieces, semi-sweet chocolate chips, boiling water, cocoa, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, butter, melted, chopped walnuts, sugar, brown sugar, flaked coconut, heavy cream, vanilla, semisweet chocolate , chip
    50 min, 20 ingredients
  • Simple yet  Elegant Dipped Cherries Simple yet Elegant Dipped Cherries
    maraschino cherries, with stems drained and
    1 More
    maraschino cherries, with stems drained, semi-sweet chocolate chips
    15 min, 2 ingredients
  • Simple Cheesecake...with Some Jazz! Simple Cheesecake...with Some Jazz!
    graham cracker crumbs (you can buy healthy grams and make... and
    8 More
    graham cracker crumbs (you can buy healthy grams and make your own), organic sugar, butter, melted, chocolate chips (i use semi-sweet morsels), organic eggs, cream cheese, softened (two blocks), organic sugar, vanilla, organic berry preserves (i use organic frozen berries...reduced and cooked down on the stove into a sauce consistency)
    45 min, 9 ingredients
  • Simple Seafood Dip/Spread Simple Seafood Dip/Spread
    crabmeat, prawns and
    5 More
    crabmeat, prawns, sea scallops , i seared mine seperately and then added, garlic, minced (to taste), onion , semi-finely diced, artichoke heart, finely chopped (i just used a can of artichoke hearts), butter
    35 min, 7 ingredients
  • Simple Layer Bars Simple Layer Bars
    butter, melted (no margarine), graham cracker crumbs and
    5 More
    butter, melted (no margarine), graham cracker crumbs, coconut flakes, chocolate chips , semi-sweet, butterscotch chips, sweetened condensed milk, walnuts, chopped
    33 min, 7 ingredients
  • Simple Fudge Simple Fudge
    sweetened condensed milk and
    3 More
    sweetened condensed milk, chips (chocolate,semi sweet,peanut butter etc.), vanilla, walnuts , or sprinkle in coconut or whatever you like
    5 min, 4 ingredients




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