So I had to pause my demi glacé bone broth cooking overnight just a couple of minutes. I could let it cool down and store in the fridge perhaps? But it’s too large to cool down fast enough? Maybe just throw a lid on top and leave out on the stove without fire? Any advice?
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from AskCulinary https://www.reddit.com/r/AskCulinary/comments/n29vt4/pausing_cooking_demi_glacé_for_the_night_need/
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