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DEMI-GLACE without meat? Yes! 🙌🏻 The term “demi-glace” comes from the French word glace, which means icing or glaze, and demi because a 1:1 ratio is reduced by half. 🍽️ Traditionally, it is made by boiling bones, aromatics, and wine for several days, extracting the gelatin from the bones, concentrating the flavors, and thickening the sauce. 🍷🍖 And here comes the question for you: Can a veggie demi be called demi-glace? 🥦🤔 @caapncook @thebestchefawards #foodmeetsscience #thebestchefawards
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