We are making veal demi-glacé using seven techniques I learned working in Michelin starred restaurants and attending the Culinary Institute of America.
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Recipe:https://go.parkerhallberg.com/demi-glace

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Tools used:
Big pot- https://amzn.to/3Xkk14R
Sauce pot- https://amzn.to/3HGS7dL
Scale: https://amzn.to/3MXW4gb
Mac Chef Knife https://amzn.to/3JZeu0y
Peeler- https://amzn.to/3Ud99YP
Kunz spoon:https://amzn.to/3u7dsKI
Sauce strainer https://amzn.to/3lgkkAy
Vacuum Sealer- https://amzn.to/3HM8ohl