How To Use Glace de Veau Gold®
Use one part Glace de Veau Gold® to twenty parts hot water to make a classic veal and beef stock. Bring to a simmer and whisk until completely dissolved. To make a classic veal and beef glace, add up to 3 parts hot water to one part Glace de Veau Gold®.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic veal stock.
Glace de Veau Gold® Ingredients
Stock (veal bones, water), Dried Beef Stock, Tomato Paste, Salt, Beef Stock, Mirepoix Stock (made of carrot, celery and onion stocks, natural flavor), Caramel Color, Carrot Stock, Celery Stock. GDVE-110606
Glace de Veau Gold® Nutritional Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 1g||0%|
|Sat. Fat 0||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 0g|
|Cholest. 0mg||0%||Protein 4g|
|Vitamin A 2% • Vitamin C 4% • Calcium 0% • Iron 0%|
An excellent choice for cooking your favorite dish!
It a great and adds the favor you need to make your dinner a memorable one.
I use this stock with beef stock to make silky smooth incredibly flavorful stews . It is a wonderful product.
Have used this awesome reduction for some time and discovered the multi-pack on Amazon for a nice price. We've used it to enrich our Christmas roast pan drippings to create excellent gravy. Works well in vegetable-beef soup and other beef-based single pot recipes too.
In my much younger days, I worked my way up through the restaurant ranks from a dishwasher to an executive chef many years later. While paying my dues, I spent a great deal of time working as saucier. I made all of our stocks, sauces and soups from scratch and worked the saute station. When I made fond de veau (veal stock), I would take several gallons and I would reduce it down to almost nothing. Then I would pour the warm reduction into ice cubes trays and let it set. I'd pop them out and wrap individually in film. When we had to prepare braised dishes like short ribs, we would just drop a cube in to enrich the sauce. Well I'm old now and stopped cooking professionally 20 years ago but I still remember how to prepare fine food. I no longer have what it takes to spend days making reductions. I sill use homemade stock in my preparations at home but so many dishes lacked that richness that my taste buds would often crave. I would pick up various products to give them a try. Some were okay (meh) but were quite expensive and I found it difficult to use the whole jar before it turned into a rubber scientific experiment in my fridge. Then one day I came upon the More Than Gourmet Glace de Veau and I am more than pleased with this find. My onion soup finally has the richness that was missing. My other soups and stews have that depth of flavor that I couldn't produce without heating up my kitchen for days. Since I live in FL, I look forward to our "winter" months to prepare the kinds of hearty dishes that I live for. If you have a refined palate and want a great short cut for your dishes, don't hesitate to try this product. Sometimes I will open one of the small tubs and just take out a small bit on the tip of a spoon to finish off a touch of pan gravy. I wrap the leftover amount right in its container and take it out when I want to enrich small amounts of sauces and gravies. Give it a try.