Demi-glaces --- is anyone familiar with these brands?

[c oliver]

I'm compiling an order on Amazon and found these demi-glaces. Is anyone familiar with any of them? Are they worth getting? Do they have much shelf life once opened? Any opinions will be appreciated.

http://www.amazon.com/s/ref=nb_sb_ss_...

[smtucker]

I have had great success with More than Gourmet as a flavor enhancer. I have never used it alone however, so I don't know how it would work as the primary base.

[jackzchow]

I've found the More Than Gourmet French Brown Sauce and Demi-Glace to work fine. I just don't have the time anymore to make my own usually.

[Mawrter]

No, they're not worth getting, in all sincerity. They are crap and will make your food taste like crap. It's like cooking with a cheap, commercial, over-processed wine. If you can tell the difference between good wine and bad, you will not be happy with commercially-prepared, shelf stable demi-glace.

Making your own is not that hard, and you make a lot at once and freeze it to use incrementally. It sounds like more effort than it it - not effortLESS, but cheap and mostly simmering without your direct attention.

[c oliver]

Thanks. JUST the advice I was looking for.

[waynefoodie]

Sorry, since I find Mawrter a sound voice.

But I have had great success with More than Gourmet using it in many different ways.

My family loves it in our holiday sauce for Prime Rib and I use it for my roast chicken gravy.

[jeremyn]

Don't necessarily listen to Mawrter's advice. It really depends what you're using it for.

For example, I wouldn't serve reconstituted Demi-Glace Gold as a sauce. However, a tablespoon of the stuff into your own pan sauce is totally fine.

[pikawicca]

I agree.