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18/12/2007
Make up:
When making your jus whisk the concentrated base into warm to hot water (not boiling) and it will dissolve very easily.
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14/12/2007
This recipe is based on our Lobster Glace, so it’s fabulous already as a bisque or sauce base.
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13/12/2007
When making our Demi-Glaces or Thickened Veal, whisk the mix into warm water (not hot) and it will dissolve very easily. Continue to stir until it is simmering and cook out for 5-10 minutes. Once the Basic demi is made then it is time to start creating.
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03/12/2007
Due to the high protein content of our stock we find it easy to make a consommé just by poaching chicken:
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