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Stock potis a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to makestockorbroth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.
French ChefAuguste Escoffier(1846-1935) published "A Guide to Modern Cookery" in 1907. On the first page, Escoffier writes, "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.
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Packaging Details : Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.
French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern Cookery" in 1907. On the first page, Escoffier writes, "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.
Delivery Time : 90days
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Packaging Details : kadi dabba
Delivery Time : 90days
Glamour Double wall Premium Quality Product
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Packaging Details : Gift Box Packing with Master Ctn. Packing
Delivery Time : 30-45 days
