I hope your ears were burning yesterday, or maybe it should have been mine. I am registered to a couple of food forums and thought I was signed in to this one and had hidden the others and spent a long time answering the questions you had raised. I hit the post reply button to discover that somewhere along the line I had lost the connection to DiscoverCooking.com and lost all the work. This time, I`m printing out the thread so that I can give you my response. Hopefully, I`ll manage to stay connected when I finally answer you question, and my answer is going to be a long one. BUT, first let me say, you talk of making the "absolute perfect demi-glace" no, forget that - what you want to make is an excellent demi-glace that you can make again and again. Occasionally, you will know that you have made a sauce that is really out of this world - when you do this bottle it, freeze it and sell it for a fortune! If it was possible to reproduce it, some i.e., perfection, someone would have made a fortune by now but there are so many variables at play here. Strive for excellence. What you are trying to make is, in my opinion, the most difficult of roux based sauces and I`ll tell you why in my next posting.