Most Popular Questions
- Is it possible to use half the contents of a dehydrated sauce or gravy packet in order to cook with it twice instead of just once?
- Can other liquids be substituted for milk when using a dehydrated sauce mix?
- How should I store dehydrated products (e.g. Fine Cuisine Chef LELARGE sauces)?
- How long can dehydrated products be stored?
- I’m not sure of the expiry date of my product; how can I determine it?
- What are the distinctive characteristics of Chef LELARGE capers?
- What is the difference between chestnut spread and chestnut purée?
- Is it possible to freeze vegetables from a jar or a can after it has been opened?
- Why do Chef LELARGE vinegars list allergens on their labels, whereas they weren’t mentioned before and no competing brand lists them?
- What is the difference between the various types of vinegars?
- What makes Chef LELARGE vinegars different?
- Why are there bits of seed in the Old Fashioned Mustard?
- In recipes, is it possible to cook a sauce right after adding mustard to it?
- Once a jar of mustard has been opened, what is the recommended storage time?
- Why does mustard become milder over time once the jar has been opened?
- What does “stone ground” mean, and what are the particular qualities of stone ground mustard?
- How can I recognize a high-quality Dijon mustard?
- Where do Chef LELARGE imported products come from?
- How long can products in cans or jars can be stored?
- What distinguishes Chef LELARGE imported products from others?