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Taking Stock of the Basics – Meat and Poultry

Taking Stock of the Basics – Meat and Poultry

Lessons From Cooking School, Miscellany/Trivia

The Canadian Thanksgiving bird has been brined, stuffed, roasted and eaten.  Other than a few more sandwiches, another food holiday is done for the year.  Only one question remains:

What are you going to do with the stock that you get from all those bones?

Check out my latest article at Eat Magazine on meat and poultry stocks for tips and techniques to make the tastiest pot of liquid gold ever.white-brown-stock