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Jus De Poulet versus Glace De Poulet

DLynne | May 19, 2012 02:42 PM

Can someone familiar with the "More Than Gourmet" products tell me how use of "Jus De Poulet" would differ from use of "Glace De Poulet"? Would the Glace lend itself to more multipurpose uses, either good in a stock or in a sauce that is thickened by another ingredient? Thank you.

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