Rock out with my stock out

November 14, 2011 · 4 comments

in atlanta, cooking at Home, recipes, wine at home

Rock Out With My Our Stock Out

For this post I also considered the title “Jock out with my stock out”, as this past Saturday also included a good bit of college football watching while making demi-glace with my friend Dude. See, it would have worked two ways.

This was my first attempt at a true demi-glace, a rich sauce made by mixing brown stock and Espagnole sauce and reducing until it’s almost a slick glaze. Espagnole (“Spanish” in French, debates exist re the naming) is the same brown sauce, with a brown roux and tomato paste or puree, and is one of the french mother sauces created by Antonin Carême, later updated by Auguste Escoffier. Though, I’ve read that many modern chefs forgo the roux in favor of a straight up reduction to obtain the thick demi-glace.

On it’s own, the name demi-glace implies the use of veal bones, but we had to take what we could get and produced a beef demi-glace using marrow bones from Dekalb Farmer’s market, $2/lb. We actually used an Emeril recipe, but no shame in my game, it’s very similar to Escoffier’s recipe.

I’ll let the pictures do the rest of the talking, it’s self explanatory. We had a fun time talking through the recipe, handling YDFM on a Satuday, and of course, eating and drinking all through the day. The photos at the bottom of the post are a Caw Caw pork shoulder Dude cooked on the Big Green Egg for the Momofuku Bo Ssäm recipe, which include really tasty fermented bean/gochujang and ginger scallion sauces.

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out


Rock Out With My Our Stock Out


Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

Rock Out With My Our Stock Out

  • http://www.foodiebuddha.com Foodie Buddha

    Mmmm … kewpie

  • Bob Saget

    Are those stock photos, or did you actually take the pictures?

  • http://www.eatitatlanta.com jimmy

    They are indeed “stock” photos!

  • Pingback: Here and There | Eat It, Atlanta()

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