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Originally Posted by kuan clue. You can stand there for four hours and turn 50# of carrots and the servers will pick up a handful and start munching on them like they're celery sticks or something. |
Ahh memories
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Personally I have always felt that bases should be used as no more than another color in your pallet, but not the "base" if you'll pardon the pun.
Bases can fortify weak stocks if neccesary and add an unexpected depth or zip if used properly. Never though as a substitute, but remember not all kitchens are going to be upscale. Don't think for a second that a family style restaurant is going to be making a true stock. Take that into consideration when eating out and applying for a job.