|Saturday, Feb 23, 2013 - 11:00 AM
"The Secret of Stock"
While some store-bought convenience products are acceptable to chefs, there's just no comparing canned broth with a fragrant, rich homemade version. After demonstrating a classic beef stock, Chef Keller uses it to make a trendy Asian hot pot offering and one of France's most beloved Sunday supper meals. Savory Beef Broth; Shabu Shabu; Pot au Feu. D
|More on LEARN/CREATE (MT)|
|No upcoming shows in database|
|Previous on LEARN/CREATE (MT)|
|No Past shows in database|