Glace de Viande Gold - Brown Stock for Home Cooks
If your recipe calls for beef or veal stock, Glace de Viande
Gold is just what you want.
This classic brown stock is made with only the finest available ingredients with no artificial ingredients or MSG. It is the real deal. Real brown stock reduced 20 times to a glace. Brown stock is a combination of both beef stock & veal stock.
Some ways you can use Glace de Viande Gold:
- soups
- sauces
- braises
- rissoto
- stews pan sauces
It has a rich, deep flavor and translucent color that provides the perfect addition to dozens of recipes. No longer do you need to shortcut by reducing your brown stock in the sauce pan, but can instead rely on the flexibility of this classic reduction with its tremendous flavors.
Reconstitution Breakdown
1 lb. (16 oz.) Container yields 2-2/3 gallons of classic French brown stock
1-1/2 ounce puck yields 31.5 oz. of classic French brown stock
Ingredients:
Veal, Beef, Mirepoix (made of carrot, celery, and onion stocks), Red Wine, Salt, Tomato Paste, Gelatin, Celery, Carrot, Natural Flavors, Veal Fat, Lactose, Beef Fat, Garlic Extract. Product may contain lactose and/or soy.
For More Recipes, check out our RECIPE PAGE.
You also get these same benefits in your home kitchen ! Visit our Food Industry reviews page to get the latest on what the experts are saying about More Than Gourmet's products.
Customer Review By Timothy B. Riley (San Antonio, TX USA) - at Amazon.com
Glace de Viande Gold in a classic brown stock reduction. It can be reconstituted into a full flavored stock by using 1 part glace to 20 parts water. The stock is great for moistening stuffing, making soups or making a jus for dipping. The flavor is much more complex and professional tasting than other prepared stocks and broths found in most grocery stores.
A glace is traditionally made by reducing stock veal stock for 8-12 hours until it has the consistency of a thick syrup. To bring this product to the consistency of a classic glace add 1 part de Viande Gold to 3 parts water. I use the glace for adding flavor to sauces when I don't want any extra thickening agent. If I want the flavor of a glace but also want it to help hold a sauce together I use More than Gourmet's Demi-Glace Gold which is pretty much the same thing but it contains a roux.
These products last for months in the frig so I purchase these in the 16 oz. tubs. For some of the glaces and stock reductions that I use less frequently I purchase the 1.5 oz. pucks. They are made using classic recipes and are the real deal. I keep 8-10 different varieties on hand in my kitchen and would not want to think about cooking without them.
Where To Purchase Restaurant Quality Brown Stock?
Until now, classic brown stock (veal stock & beef stock) was unavailable to home cooks unless they:
Prepared it themselves- Begged a professional chef for some
- Settled for a commercial brand loaded with m.s.g. and other chemicals
Now Available at Amazon.com
For years we suggested you purchase these products from a favorite gourmet web site but now that Amazon is stocking this product at prices 35% less, we suggest you buy them here:
Still Our Favorite Brand $$$$
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Comes in Handy Puck Size $$$$
Glace de Viande Gold |
More Affordable Brown Stocks Available
Glace de Viande Gold is our favorite commercial product but it may be too expensive for everyone. So we have been finding alternative beef and veal stocks that are less expensive but still very good quality. These include:
