Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

TdeV

TdeV

Another note from my desk:

 

SAUCES

What are good sauces for dishes that will be frozen?

 

VARIETY

  • Methinks that more variety could be introduced by using noticeably different sauces in the same batch.
  • Use different brined foods (tangy and salty)

 

Suggestions welcome.

 

 

TdeV

TdeV

Another note from my desk:

 

SAUCES

What are good sauces for dishes that will be frozen?

Methinks that more variety could be introduced by using noticeably different sauces in the same batch.

 

Suggestions welcome.

×
×
  • Create New...