Posted by Charles on December 31, 1998 at 15:20:50:
I have noticed a few posting with regards to the
subject of Stocks and sauces.
Without being a prude, I have to following questions:
#1.....If we are going through the trouble of clarifying
something, why are we using base and water? why not get
a few bones and juct make a stock?
#2.....Veg Demi Glace; Why not make our own? you know!
Vegie stock, thicken 1/2 of stock the way you want it
with a cooked roux, add the remaining stock, herbs &
reduce by half.
Respectfully,
Charles Rivers