What is a stock?
A stock is a liquid flavored from meat, poultry, fish and their bones and from vegetables and seasonings. If you combine quality ingredients with the correct procedure you will make a great stock! Stocks are used to make soups and sauces, they are also used in cooking many specialty dishes. Stock making techniques are
basic skills but they take practice to master. Every Chef knows from experience that a good stock will compliment and enhance good food!
Click the links below for stock recipes …
What is a sauce?
A sauce is a flavorful liquid that is usually thickened. A sauce is used to add flavor, moisture, richness and appearance to foods. Sauces also add an interesting and complex level to many foods. Sauce making techniques are basic skills but they take practice to master. Many of the best sauces are made from stocks. Every Chef knows from experience that a good sauce will compliment and enhance good food!
The “Leading Sauces” or
“Mother Sauces” are Bechamel, Veloute, Espagnole, Tomato and Hollandaise.
From these leading sauces, thousands of other sauces can be made!
Click the links below for leading sauce recipes …
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