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September 19, 2008, Newsletter Issue #120: Start with Stock
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Tip of the Week
Always begin with a good stock- beef, chicken, or vegetable. Make your stock from fresh ingredients, using the right herbs with the best quality meat and vegetables. Most restaurants make stock daily and use it up that day. Caterers freeze stock in small batches, using them when needed. A good stock for home, catering, and restaurant cooking is the basis of all fine cooking.
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