Gone are the days when stock pots simmered for days. Unless you are a flash restaurant, making your own stock rarely happens. But since almost every savoury recipe includes stock, this means we are reliant on commercial options. Stock cubes and powder have been around for yonks, but whole and gourmet stock pastes are increasingly on offer. Are some of these better than others?
from
http://www.stuff.co.nz/life-style/food-wine/92342731/Is-packet-stock-as-good-as-homemade
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