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Cooking & Baking

sir pball

(5,350 posts)

3. I always make it, but it gets tiresome sometimes.

Reply to Morphia (Original post)

Mon Nov 11, 2013, 12:57 PM

Nov 2013

I go big, not home - I have a 30-quart pot that I stuff with roasted bones I get from the butcher, usually a hodgepodge of beef and pork. It's great to make enough to yield a few pints, but man it gets annoying reducing it. Two window fans in the kitchen and the walls still drip..

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Demi Glaze - Make your own or buy it ready made? [View all] Morphia Nov 2013 OP

I think it behooves one to master all of the French mother sauces Major Nikon Nov 2013 #1

I do agree, everyone should be able to create the mother sauces at home Morphia Nov 2013 #2

I always make it, but it gets tiresome sometimes. sir pball Nov 2013 #3