We made 5 different types of vegetable stocks: Roasted Garlic, Vegetable, Light Roasted Vegetable, Mushroom, and Rich Brown Stock. Each stock made use of balancing flavors (sweet, earthy, vegetal, umami), and used techniques such as roasting or sauteeing to bring the flavor out of the vegetables before simmering.
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HMGT4968 The Art of Vegetarian Cooking, SP2020
A City Tech OpenLab Course Site
