Founder of Cheftalk.com
- Joined Oct 5, 2001
Ok so I learned quite a bit about pots and pans now I have a question about cooking at home and using base. Do you use base when you are home? When I was cooking professional I was always used to using stocks in the kitchen, but there was no way I was about to come home and take 2-3 days to make demi or several hours for chicken stock. Tell the truth when you are home as a chef do you use base to make soups, sauces, etc? If so then what do you recommend using?