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snik, 1 year ago to asklemmy in What's a food you love, that isn't worth making from scratch? mise en place ;) demi-glace you can make a couple of times a year in bulk and just freeze the little jello cubes, to have on hand whenever.
mise en place ;) demi-glace you can make a couple of times a year in bulk and just freeze the little jello cubes, to have on hand whenever.