Senin, 07 April 2008

The Flavor Saver: Solving the Homemade Stock Problem

No, it's not a moustache. Many recipes, like my Pho soup, call for broth or stock. And in almost every cookbook you are likely to see a little note reminding you that home-made broth or stock is always superior to purchased broths or bullion. So I won't beat you over the head with that one again. I myself like to make it at home so I can control the flavors and make my own perfect balance of

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