Preparation
Demi-Glace
A 48–72 hour reduction, done properly
Classical demi-glace with a dual-bone foundation, triple clarification and a staged reduction. A preparation other recipes pull in rather than a dish.
China capEquipmentA rigid cone-shaped metal strainer with perforated holes. Coarser than a chinois; used to strain stocks and to press solids through with a ladle.FrenchCuisineThe codified European tradition of stocks, mother sauces and precise knife work — the source of most professional kitchen vocabulary.RoastingTechniqueDry heat, usually uncovered and at higher temperature than baking, to brown a surface while the interior cooks through.SauceCourseA liquid or emulsion built to dress something else. Unlike a condiment it is usually applied in the kitchen, not at the table.+4