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  1. LELARGE
  2. Most Popular Questions

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?
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