In the ChefSteps recipe for demi glace, they include a little bit of glucose syrup to help increase the yield. Claiming it doesn't add a perceptable sweetness. I don't have access to glucose syrup, but what I can get is maltose from the Asian market. I would think that it could potentially work even better, because while not being extraordinarily sweet, that shit is THICK as hell. Wondering if anyone has any meaningful input before I ruin my veal stock.
Any other tips on increasing yield would be welcome too.
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