Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
I'm not even slightly surprised that it doesn't have the 'taste'. I think we've proved here that the taste comes more from reuse of oil, leaving the base to mature for a day and making a new batch before the old one runs out and mixing the two, more than it does from the type of base used. Needless to say these are all things no chef is going to put in a book, not if he still wants customers at his restaurant anyway.