TITLE

STOCKS

PUB. DATE
November 2011
SOURCE
Petits Propos Culinaires;Nov2011, Issue 93, p15
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The article presents the author's insights regarding the use of stock in cooking. The author cites Blandine Vie's cooking technique of using dehydrated powder instead of fresh stock in a recipe. The author found out that French seemed to have adopted a European Union (EU) regulation which states that if restaurants make their own stocks, they must use them the day they have been made.
ACCESSION #
67734987

 

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