Stocks made from vegetables, beef, or poultry serve as a base or key ingredient in many recipes. Follow this technical guideline to make versatile and tasty stocks and broths.
Published on: October 15, 2021
G4G Technical Guidelines: Cooking Stock, P-G-300
I will apply this content to make meaningful changes in my life.
I will apply this content to make a meaningful impact on the lives of others.
Please tell us how you use HPRC content? You could be featured in the HPRC Blog!
Or, do you have additional feedback? Email us at HPRC@usuhs.edu