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Liquids are the foundation of many dishes. Lobster bisque and ragù Bolognese, just to name a couple, cannot be made without an understanding of the techniques used in soups, stocks and sauces. Some of these liquids, such as beef stock, take hours to make and perfect.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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