Vive le beurre!

Article Abstract:

Butter from the French regions of Normandy and Charente are traditionally held as superior brands, both in aroma and color. Cooking with fresh butter is a technique used by most cooks, and this can be done easily by making butter at home. Tips for making fresh butter varieties are presented.

Butter, Flavor, Odors

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Real flavor

Article Abstract:

Homemade stock is better-tasting and more wholesome than commercial preparations. Stock-cooking involves simmering for two to three hours the meat and bones with spices and aromatic vegetables. Moreover, a specific recipe is not required, needed are available ingredients in the larder.

Research, Soups

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