Kitchen Roundtable

Re: With some of us, I think it's not so much the perfection of the stock

yes - curious I am! :lol I spend time contemplating why recipes are written a certain way because I want to know how it "works" so I can possibly do something different! there are a few classics I don't mess with but it's difficult for me because I want to experiment! :ohyeah

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have any of you heard of using *LINK*
Yes, and there is a gelatin method, also, although
Re: Yes, and there is a gelatin method, also, although
So sorry to hear of your friend's plight. Don't give your stock a second thought,
Re: So sorry to hear of your friend's plight. Don't give your stock a second thought,
:thup *NM*
With some of us, I think it's not so much the perfection of the stock
Re: With some of us, I think it's not so much the perfection of the stock