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Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions

Job Ubbink

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0027
Subject:
Sociology, Science, Technology and Environment

This chapter describes the key physical and chemical steps in the preparation of stock and sauce reductions. The process of stock making and reduction to a demi-glace consists of three steps. The ... More


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