Still back home visiting but I crafted this entry before leaving when I realized the only “essential” I’ve mentioned is truffle salt. If you’ve read any of Anthony Bourdain’s books you know he is a big proponent of demi-glace. Traditionally it’s made with veal stock and sauce espagnole and reduced. Making some can be aContinue reading “Kitchen essentials – Demi-glace”
The Roaming GastroGnome 