http://netvouz.com/bjonesa/tag/stock?feed=rss bjonesa's bookmarks tagged "stock" on Netvouz http://www.nytimes.com/2008/01/27/magazine/27food-t.html?pagewanted=all The basic technique: use some of the vegetables that cooked with the meat to emulsify the cooking liquid into a sauce, much like making a soup. The softened fiber of the vegetables thickens the sauce and binds the free fat, capturing all of the flavor bjonesa Thu, 07 Feb 2008 18:59:36 GMT