Stock/Glaces

All About Making Stock at Home

September 16, 2012 0 Comments
All About Making Stock at Home

The Importance of Making Your Own Stocks Contributing Food Writer Mark R. Vogel One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. […]

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Cooking Stocks at Home

August 18, 2012 0 Comments
Cooking Stocks at Home

The Importance of Cooking Stocks & Stock Reductions Why are stocks and stock reductions one of the first things students at cooking school learn how to prepare? Anyone who wants to be a better home cook, I suggest you learn how to make simple stocks, broths and stock reductions.  Once you learn how to make […]

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Is Chicken Stock the Same as Chicken Broth?

June 10, 2011 72 Comments
Is Chicken Stock the Same as Chicken Broth?

The Difference Between Chicken Stock and Chicken Broth I am constantly asked, “What’s the difference between chicken stock and chicken broth?” Many cooks and chefs use the words “stock” and “broth” interchangeably.  I have done a lot of research on the subject to clear up this issue, both for myself and for my readers.  My […]

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Demi-Glace For Great Steak Sauce

October 25, 2006 2 Comments
Demi-Glace For Great Steak Sauce

How to Make the Very Best Sauce for Steak My youngest daughter who is just 6 years old has to do a report at school on what her favorite food is. Most of the kids are reporting on macaroni and cheese, pizza, pasta with butter but Maddie is going to talk about filet mignon with […]

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