Dear Pseudo-Chef,
My question is about demi-glace (you know, that $35 jar of beef concentrate that you use a little of, and then keep in the fridge door to get moldy). Since it is so highly coveted and (perhaps) rarely used, do you have any recommendations for storing or saving this item? I thought about storing it in an ice cube tray (sealed in a freezer Ziploc, of course)...this has worked with Worcestershire for Bloody Marys! – Carey, CT
This is exactly what to do. Demi-glace is definitely freezable as it's just a concentrated version of stock. Ice cube trays should work great. I’ve used them to portion homemade baby food for the kids, then popped the cubes out into freezer bags once they were frozen solid so I could get the trays back into circulation. I've considered doing that with tomato paste, too, since I never use a whole can. But, instead, it rots.
Just between you and me, demi-glace definitely qualifies as something that crosses some kind of line with me and I refuse to make it. The idea of taking that huge pot of stock I just made and cooking it down until its contents fit neatly into a shot glass just makes me crazy. Sure, it’s extra, super delicious, but it's only going to get me drunk for two hours, tops. If I’m making a pot of stock, I want to nurse it for at least a week.
As for homemade Bloody Marys, well, that just proves your awesomeness. Word to your mother.
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