adam clyde
TVWBB Pro
OK, not demi-glace in the true french culinary usage... call it a smoke reduction. Anyhow, I first posted about this here.
INGREDIENTS
<UL TYPE=SQUARE><LI> 1 large onion, chopped
<LI> 1 medium carrot, chopped
<LI> 1 celery stalk, chopped
<LI> 1 Bouquet garni (parsley, thyme, bay leaf, whole peppercorns, etc.)
<LI> trimmings from 2 racks of spare ribs (from KC style cut); about 4-5 pounds* [/list]
METHOD
Smoke the trimmings for 4-5 hours, along with the ribs you do. Don't rub the trimmings - just salt and pepper lightly (you don't want to overpower the stock with the rub flavor). Don't be too shy on the smoke.
Sweat onions, carrots and celery in a large stock pot for a few minutes in about 1 tablespoon veggie oil. If needed, chop the smoked trimmings into large pieces, around 2-3 inches each. Add bouquet garni and cover barely with cold water. Simmer lightly for 2-3 hours.
Strain the stock through a very fine seive, chinois or 2 layers of fine cheesecloth. Let it rest and come to room temp. Put in a bowl, cover with wrap, and throw in the fridge overnight.
Next day (or day after that), skim off any fat that has risen to the surface. return to a stockpot and begin simmering. Reduce it until it is about 1/10 the original volume (you will probably need to put it in a smaller pot about halfway through). It should be syrupy and coat the back of a spoon. Turn off the heat.
Pour it into an ice-cube tray, dividing evenly. put it in the fridge to set. It should set like jell-o. Pop them out of the tray (running hot water on the back if they don't come free easily), throw them into a ziplock and freeze.
viola - smoke demi glace (aka true liquid smoke).
* obviously, you could use smoked chicken and chicken carcasses on this as well, if you choose...
INGREDIENTS
<UL TYPE=SQUARE><LI> 1 large onion, chopped
<LI> 1 medium carrot, chopped
<LI> 1 celery stalk, chopped
<LI> 1 Bouquet garni (parsley, thyme, bay leaf, whole peppercorns, etc.)
<LI> trimmings from 2 racks of spare ribs (from KC style cut); about 4-5 pounds* [/list]
METHOD
Smoke the trimmings for 4-5 hours, along with the ribs you do. Don't rub the trimmings - just salt and pepper lightly (you don't want to overpower the stock with the rub flavor). Don't be too shy on the smoke.
Sweat onions, carrots and celery in a large stock pot for a few minutes in about 1 tablespoon veggie oil. If needed, chop the smoked trimmings into large pieces, around 2-3 inches each. Add bouquet garni and cover barely with cold water. Simmer lightly for 2-3 hours.
Strain the stock through a very fine seive, chinois or 2 layers of fine cheesecloth. Let it rest and come to room temp. Put in a bowl, cover with wrap, and throw in the fridge overnight.
Next day (or day after that), skim off any fat that has risen to the surface. return to a stockpot and begin simmering. Reduce it until it is about 1/10 the original volume (you will probably need to put it in a smaller pot about halfway through). It should be syrupy and coat the back of a spoon. Turn off the heat.
Pour it into an ice-cube tray, dividing evenly. put it in the fridge to set. It should set like jell-o. Pop them out of the tray (running hot water on the back if they don't come free easily), throw them into a ziplock and freeze.
viola - smoke demi glace (aka true liquid smoke).
* obviously, you could use smoked chicken and chicken carcasses on this as well, if you choose...
