Dining and Cooking
You know your sauce is good when you can make bricks.
In Kitchen Confidential

You know your sauce is good when you can make bricks.


Safe to say that our stock has a lot of gelatin in it.

by xo_OwO_xo

17 Comments

  1. FuzzyRabid

    Trying to pass off your peanut butter fudge as “sauce” eh?

  3. tangerineTurtle_

    Reminds me of Golden Curry blocks.

    Have you emulsified the fat here?

  5. Skreamie

    I thought I was looking at a whey pie filling lmao

  6. AnalogCat

    We had some a case of veal bones in our freezer that needed to go, so made a real nice stock. Decided to do a demo on demi glace/glace de viande for a few of my guys who are interested in technique. Goodness I love the forbidden Jello

  9. 523bucketsofducks

    I prefer my sauce to be more liquid but to each their own

  10. CallSign_Fjor

    Any sauce can be made into bricks when it’s cold enough.

  11. knobiknows

    Can I interest you in another slice of gravy, sir?

  12. mayorsenpai

    I thought this *was* a cake for a second and was horrified.

  13. No-Suggestion251

    I didn’t think bouillon was suppose to be this fluffy

  14. ElonEscobar1986

    Should have skimmed it more. I wouldn’t allow this to be used.

Write A Comment