Stocks, sauces and soups
A few years ago, you would find in most kitchens a bubbling stockpot, containing a great variety of bones and vegetables. Often this would be left to simmer for days, with the addition from time to time of vegetable trimmings, bones left over after roasts had been carved, and so forth. A good stockpot, it was said, was the only way to make an acceptable sauce or soup.
KeywordsSugar Burning Starch Steam Boiling
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