Western cuisine pays great attention not only to freshness of ingredients, but also the complementarity from the sauce. In this episode of Gourmet Express, May Lee and Winmas Yu bring you the most commonly used Fish stock and White stock (chicken stock) when making sauces.
Western cuisine pays great attention not only to freshness of ingredients, but also the complementarity from the sauce. In this episode of Gourmet Express, May Lee and Winmas Yu bring you the most commonly used Fish stock and White stock (chicken stock) when making sauces.
