Why We Start With Water
30:05–31:00 · 56s
Itamar makes a bold case against using stock for most meats, urging cooks to let flavors emerge naturally and avoid diluting good ingredients—especially with canned stock.
30:05–31:00 · 56s
Itamar makes a bold case against using stock for most meats, urging cooks to let flavors emerge naturally and avoid diluting good ingredients—especially with canned stock.
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