Unraveling the Mystery: Is Demi-Glace and Stock the Same?
The culinary world is filled with terms that often confuse even the most seasoned chefs and food enthusiasts. Two such terms that are frequently misunderstood and used interchangeably are demi-glace and stock. While both are fundamental components in French cuisine, serving as the backbone for many sauces and dishes, they are not the same. In … Read more