About this document
Stock and Sauce Essentials Guide by irneil H. Pepito is a document available to read on EtoBox.
Stock is a flavored liquid made by simmering bones, vegetables, and seasonings. It is the foundation for many soups and sauces. There are several types of stock including white, brown, fish, and court bouillon. Key ingredients are bones, mirepoix, and seasoning. Stocks are made by simmering ingredients in water, skimming fat, and cooling before storing. Sauces are made with stock and thickened with agents like roux, cornstarch, or liaison. Common sauce families are bechamel, veloute, espagnole, and hollanda
- Author
- irneil H. Pepito
- Language
- EN