The great French chef, Auguste Escoffier wrote:
“Indeed, the stock is all in cooking, at least in French cooking. Without it, nothing can be done. If someone’s stock is good, what is left of the work is easy; if, on the other hand, it is bad or just mediocre, it’s pretty hopeless to expect anything close to a satisfactory result. “
Escoffier and other French chefs revolutionized early French cooking by inventing a lighter, lighter sauce, a variant of traditional heavy sauces, known as cheese.
Since the 16th century, stocks have been used to make soups and sauces. Stocks are the extraction of flavor from liquid-based ingredients. Ingredients often include bones, vegetables, herbs and spices boiled in water.
There are some French stocks and sauces that are traditionally used. “Glaces” are stocks that have been reduced, while a “demi-glace” is further reduced to form a thick, brown sauce. They are used for many dishes to enhance the aroma, texture and color. A “jus” is the natural liquid produced by the drops of a steak. An “au jus” is usually prepared using meat and meat cuttings. An “essence” is the vegetable equivalent of a stock of meat added to add flavor to the sauce.
Why are stocks so rich in flavor? The hot ingredients allow the extraction of the aroma in addition to the reduction of the volume – this reduction concentrates even more the aroma of the aroma.
As a result, stocks and sauces are the key to delicious cooking – as well as for reasons other than taste. As our economy is still recovering, we know that families everywhere are working long hours. Cooking nutritious and satisfying meals can fall on the verge of daily tasks, but keeping a pantry full of good sauces and sauces gives you the option to prepare quick meals on the go.