Can i buy demi-glace in stores? if so, where do i find it and what brand do i look for?!
HOWEVER, I have bought it before. I purchased it at Williams Sonoma. One jar cost me like $30.00. I bought it from their web site but have seen it in their store. As for brand, I'd say this one is a good one. Since you are only using a teaspoon or two at a time, the jar will last you forever. They offer it in veal, chicken or beef. (I just double checked and they are still carrying it on their web site!)
Hope this helps. Good Luck
Answers: I usually tough it out and make it. LOL.... But I have purchased it before, but not in the grocery store. I have a very chef friendly store that carries a ton of stuff and I've never seen it.
HOWEVER, I have bought it before. I purchased it at Williams Sonoma. One jar cost me like $30.00. I bought it from their web site but have seen it in their store. As for brand, I'd say this one is a good one. Since you are only using a teaspoon or two at a time, the jar will last you forever. They offer it in veal, chicken or beef. (I just double checked and they are still carrying it on their web site!)
Hope this helps. Good Luck
knorrs
about 6 dollars a can
Kitchen Bouquet is essential in Cajun cookin.
Demi-glace is difficult to find in the U.S. You can probably get it from a gourmet/specialty grocery, but you will pay serious $$ for it. For instance, Williams-Sonoma sells a 10 oz jar of demi-glace for $29 here: http://www.williams-sonoma.com/products/...
Unfortunately I can't vouch for its quality.
Another product that is very similar to demiglace is what is known as glace de veau, which is a reduced veal stock. It has many of the qualities of demiglace. A reputable U.S. food magazine recommends two brands: Provimi glace de veau, and CulinArte' Bonewerks' glace de veau. These products are sold frozen. I found the website for CulinArte' Bonewerks here: http://www.bonewerksculinarte.com/Script... I could not find a site for Provimi. The price is reasonable at $13/lb, but you must buy a minimum of 5 lb. That's a lot of demi-glace.
Something similar to demi-glace that is used for the same purposes, but is more down-to-earth, is called "base" or "soup base" or "beef/chicken/fish/pork/ham base." These are a sort of cross between demi-glace and bouillion cubes. Some are good, and some are pretty bad. I have very little experience cooking with them, except in large-scale food service, where one isn't trying to create subtle rich flavors anyway.
Nevertheless, these bases are available in many grocery stores now (near the bouillion cubes and/or soups). I've seen them at Sam's Club and Costco. Perhaps better versions are available at such retailers as Trader Joe's, Wild Oats, and Whole Foods.
Yep Williams Sonoma.