Why are Professional Kitchens Run by the French Brigade System?
As we indulge in shows like The Bear or Masterchef or Chef’s Table, besides the food, we witness the attire, the discipline and the organized chaos of a professional kitchen. How did that come about? And for goodness sake, why are people wearing white when it is so easy to stain? Is the French Brigade system truly the best way to run a professional kitchen?
Isn’t Bone Broth Just a More Glorified Version of Stock?
My understanding of broth was that it has more flavor than stock. When I grab a box of broth compared to a box of stock, it has more seasoning and flavor. Thus, I believed that was the only difference. Also, both of these terms are interchangeable when it comes to recipes. If it called for stock, many times you can just substitute it for broth. So, why do we have stock and broth if broth tends to be more flavorful and tastier? Read more for the break down.