Stocks and sauces

When it comes to cooking, it is hard not to emphasis enough the importance of good quality stocks. They form the foundations of many dishes, especially when it comes to soups and sauces. Making a quality brown stock takes up to 8 hours of roasting beef bones, boiling, simmering, skimming, straining and finely reducing to achieve that lovely intense flavour.

Click the following links for information on how to make a wide range of stocks and sauces:

The following are some hints and tips to consider when making stocks and sauces:

• There are many products in shops and supermarkets for producing stocks. The most common of all are the small cubes, which are more than acceptable but be careful with the seasoning of your recipe, for you may find that some stock cubes maybe a little salty in flavour. Always follow the manufacturer’s instructions when using stock cubes and don’t try reducing them any more
• Many stocks are available in liquid form, usually found in plastic containers or bottles. Shop around, try different types of stocks in their many forms until you find the ones that you like the best
• Remember to be careful with the seasoning when using stocks other than your own. Remember you can always add salt at the table but can never take it away
• If making stocks, they can be frozen and stored in your freezer until required. Don’t forget to label and date them and defrost them correctly before use