To those who have tried sauces with and without if you're making a typical wine pan saunce (shallots, butter, wine, fond) do you find that the extra step of adding stock is worth the time and effort? Thanks!
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy