chicken broth = chicken + water
and in the long evolution of the production of the stock (we call it CULINARY SCIENCE) we get the right method. it's right because it tastes better, it tastes better because of the facts of the matter of the preparation.
YES, SLOW IS MUCH BETTER.
why? MORE COLLAGEN EXTRACTED FROM THE BONES. this is a chemical property, which translates into TASTE.
this is a CULINARY FACT.
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