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63Stocks and Sauces 101
As a food lover, you must realize the importance of stocks and sauces. They add much need nutrients, flavor and moisture to some foods. And to some extent stocks or sauces can make or break a dish. Although...
2 comments57Glaze or glace
A glaze or glaces as it is referred to in french cooking, is a stock that has been reduced by 85 to 90 percent of its original volume. Although most people commonly associate a glaze with sweet, a glaze can...
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