Why aren’t you making stock? Too hard? Too time-consuming? Read on for some simple and relatively quick techniques. Stock is essentially flavored water, it’s just a matter of degree after that (though I feel certain trained chefs would strike me down for saying this). But I am the Practical Cook, and making stock is an extremely practical practice. (Try saying that three times fast.) You’re making use of ingredients that have either been used onc … Read More
via The Practical Cook
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