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: