Posted by Gerard on January 06, 1999 at 15:44:21:
In Reply to: One more view. Re: Gelatine-enhanced stocks/sauces posted by Frederick N. Ferrara, CEC, CCE, CHE on January 06, 1999 at 02:05:55:
Right on, you never know what situation someone is in.
A good cook can make a decent sauce with tap water if he HAS to.
When I apprenticed I worked for free for quite a long time, try find that nowadays, starting to feel old again.
My trade is rapidly dying with me and I can't even give it away.
Cheers, Gerard