veal demiglace substitutions?
ok so im using this recipe for pork ribs
and it asks for 1/2 cup of veal demiglace.
just curious if the taste would change a lot of i didn't use the demiglace.
Be careful using a beef stock reduction if you are going to use canned, boxed or bullion cubes to start from. They are salty and reducing them will concentrate the salt. I might be inclined to use the non-reduced beef stock in a small amount in the marinade and instead of the water in the deglaze.
im kinda new to a few terms. im going to post what i understand and see if i got it right.
so first i make the sauce minus the glace.
then i marinate the ribs in the sauce overnight.
after that i dry the ribs.
and pre cook them on a pan (with or without oil?) until they change color.
then i continue the rest of the recipe normally