used for deglazed pans. also in order to make a quick pan sauce. reduce them to glaze for sauces
they are blanched instead. the blanching helped get rid of impurities in bones that cloud stock. lastly it can be made by chicken bones, veal bones or beef bones
a mixture of meat include beef. unbleached fibers produce cooking wood. also has the mixture of meat include beef .
strong flavored liquid from cooking fish, meat, or game. to flavour sauces french but mainly aroma
flavored liquid for poaching. traditional include poaching fish and seafood. also vegetable egg, sweetbread and deligate meat
this job is to insure an enjoyable dining experience by providing quality customer service. also work in taking orders and taking food and drinks to custo