I have a few tubs of D'artagnan frozen demi glace. I don't have time to make my own stock for a braised short rib dish, so can I use the frozen demi as a direct replacement for the stock in the recipe? Or should I add water to the demi?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.