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Why I stopped making stock from scratch every day
Chef school taught us that real stock has to be homemade. In a busy restaurant, that rule can waste hours better spent on other tasks. I now use a good boxed stock for most soups and sauces. It keeps the kitchen moving and customers still love the food.
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the_seth2h ago
Hey, they taught us the same thing, but I found a great shortcut for busy nights.
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