Small Touches That Elevate A Meal To Restaurant Quality - Page 9
- By
Julia Austin
Source: huzu1959 / Getty
Make your own stock
Restaurants tend to make their own stock. It’s just so much more flavorful than the store-bought boxed variety. You can make one big batch of stock – whether that’s vegetable, chicken, or beef – at the beginning of the week, store it in the refrigerator, and use it for all sorts of recipes throughout the week. For best safety practices, only keep meat-based stocks for about five days.
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