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What is Understanding Stocks and Sauces about?

Stocks and sauces are important foundations in cooking. Stocks are made by simmering bones, meat, vegetables, and seasonings in water. Common stocks include chicken, beef, fish, and vegetable. Sauces are used to flavor and moisten foods and are made with a liquid base, thickener like a roux, and seasoning. Common mother sauces are based on butter, flour, milk, meat juices, or tomatoes. Roux is an essential thickener made by cooking fat and flour together.

Author

Jasmin

Language

EN