PRODUCT SPOTLIGHT:
Provimi Glace and Demi-Glace, and 4 oz. Tenderloins
In March of 2007, Provimi Foods opened its on-site gourmet, R&D kitchen. Here, Provimi’s Certified Executive Chef oversees the testing and development of all their products.
Provimi’s Glace and Demi are produced using time honored traditions. These products are made the same way you would make them in your own kitchen.
– Providing our customers with the finest products that are ready to serve or to personally customize in their kitchen.
- Veal bones and fresh mirepoix are sent through a four-stage filtration process, enriching the flavor and eliminating all fat and grease.
- Clarity and purity are ensured by reducing the sauce by 90% over steam-fired heat.
- The result is a flagship Glace de Veau rivaling the finest house-made glace’s. It can be used with a wide variety of meats or in many other recipes.
- In the tradition of Escoffier, this classic French reduction sauce is made from premium veal and beef bones, and a special mirepoix.
- A slow and deliberate reduction process results in a rich and flavorful sauce with a brown, translucent appearance. This highly regarded glace is the foundation for complementing a wide variety of other popular sauces.
- Escoffier once described Demi-Glace as sauce Espagnole “taken to the extreme limit of perfection.”
- In a long, slow process, we reduce equal parts of Espagnole and brown stock and then skim it until it has the consistency of light syrup.
- Provimi ends up with beautifully balanced Demi-Glace that can be easily converted into hundreds of petite, derivative or compound sauces.
|
Back to