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Aryte

Fall Semester: 2012

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Some good advice in that link...for a non-cook. The broth will still be kind of shitty. And being that the stock you make is one of the main flavors you'll work with I can't really condone cheating on it's creation like that. You want everything to harmonize...which is a little harder if you're not in absolute control of the seasonings or flavors going into it. If you went to a butcher and got some good bones, threw together a good combination of vegetables with it (mire poix or whatever suits you) and just simmered that away for I dunno...a day or two at minimum. I don't get to play around with stuff like that in school for a while. But when you know the theory/science behind a lot of cooking the application is pretty easy. I make a lot of intricate plates at home/work regardless! :D

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