I came across a recipe for veal with a spicy sauce that includes beef extract. Since I can’t find beef extract, would demi-glace be a good substitute? If not, what do you suggest? Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)