{"id":1769,"date":"2025-11-02T14:17:29","date_gmt":"2025-11-02T14:17:29","guid":{"rendered":"https:\/\/asperges-koken.com\/?p=1769"},"modified":"2025-11-02T14:17:29","modified_gmt":"2025-11-02T14:17:29","slug":"teknik-membuat-demi-glace","status":"publish","type":"post","link":"https:\/\/asperges-koken.com\/index.php\/2025\/11\/02\/teknik-membuat-demi-glace\/","title":{"rendered":"Teknik Membuat Demi-Glace"},"content":{"rendered":"<p><strong data-start=\"4055\" data-end=\"4088\"> Teknik Membuat Demi-Glace<\/strong><br data-start=\"4088\" data-end=\"4091\" \/>Demi-glace adalah teknik membuat saus kaya rasa dengan merebus kaldu daging yang pekat, kemudian dikurangi hingga konsistensi kental. Proses dimulai dengan menumis tulang dan sayuran untuk kaldu, merebusnya lama, lalu menyaring dan mengurangi cairan dengan api kecil hingga saus kental dan aromatik. Teknik ini menekankan waktu, kontrol panas, dan pengadukan untuk rasa merata. Demi-glace digunakan sebagai basis saus daging, stew, atau ragout. Menguasai teknik ini menghasilkan saus kaya, aromatik, dan rasa mendalam. Variasi dapat dilakukan dengan wine, rempah, atau bumbu tambahan. Demi-glace yang baik memiliki warna gelap menarik, tekstur lembut, dan aroma kompleks. Teknik ini populer di masakan Prancis dan menjadi metode penting dalam masakan gourmet profesional. Hasil akhir memberikan rasa intens, menambah nilai hidangan, dan meningkatkan pengalaman kuliner.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Teknik Membuat Demi-GlaceDemi-glace adalah teknik membuat saus kaya rasa dengan merebus kaldu daging yang pekat, kemudian dikurangi hingga konsistensi kental. Proses dimulai dengan menumis tulang dan sayuran untuk kaldu, merebusnya [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1769","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/1769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/comments?post=1769"}],"version-history":[{"count":1,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/1769\/revisions"}],"predecessor-version":[{"id":1770,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/1769\/revisions\/1770"}],"wp:attachment":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/media?parent=1769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/categories?post=1769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/tags?post=1769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}