Most recipes call for mixing in ice-water prior to stuffing. I'm wondering about substituting stock.
Flavor-wise it seems like a no-brainer. And I think the texture could only benefit from a nice collagen-rich stock.
Of course if it's salted stock you should adjust your recipe to accommodate it, but I make my stock without salt.
Any thoughts?
Flavor-wise it seems like a no-brainer. And I think the texture could only benefit from a nice collagen-rich stock.
Of course if it's salted stock you should adjust your recipe to accommodate it, but I make my stock without salt.
Any thoughts?