Demi-glace warm. At this point, the espagnole is prepared, and when it is finished, the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple "jus lié" of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace"(i.e. sans espagnole sauce). However, even today, many chefs who prepare French "haute cuisine" use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly
Guianan cuisine Guianan cuisine French Guianan Cuisine or Guianan Cuisine is rich of different cultures that blend in French Guiana, Chinese restaurants alongside Creole restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Guianan Cuisine originally concerned Creole cuisines, bushi-nengues cuisines, and Native American cuisines. All these cuisines have many ingredients in common : Creole cuisine blends flavors of tropical products Amazonian many from the forest as cassava, awara the comou and game. But many dishes have their roots deep in Africa, Asia, India and Europe. What gives it that spicy and subtle flavor. On the local market, instead of obligatory