Good debate!So many times I have seen the dinner cooks(these are the guys in hotels who do the mass production in the main kitchen) useing chicken base in everything!Pea yellow as dano1 said is just not right!
Kuan, you mention a base that is a reduced stock for sale that you like.Provimi veal glace and more than Gourmet, who are your purveyers on this or are they local?
The reason I started this thread was because I love real stock!
Also I feel like a Judas in buying bases(minors) for my cooks as this is the corperate lock in and yes I am management!How do you get your cooks trained in the real classical way of preparing food when all they have to do is dip into the tub of base!From what I see corperations are managing to the weakest link and try to take all of the knowledgable factors out of there equasions!
I realy guess there is nothing to do(in my case) but cook at home do some catering and blow friends away at parties!
I just thought (and was taught) that stocks are the foundation of cooking?
Rant over,Doug......................
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