Cooking Basics: Stocks, Sauces, and Breads

Start with cold water and simmer gently. This allows the flavors to extract slowly and prevents the proteins from coagulating too quickly.

Meat-based stock usually includes bones, aromatics, and water. Bones provide collagen and gelatin, while aromatics add flavor.

Vegetable-based stock includes vegetables, aromatics, and water. It's a lighter, more flavorful broth.

The simmering time depends on the type of stock. Bone-based stocks usually need a longer simmer time for gelatin to extract.

Skimming the stock removes impurities, leaving a clear, flavorful broth.

Cooling stock rapidly prevents bacteria growth. You can use an ice bath or a cold water bath.

After cooling, remove solidified fat from the surface. This gives a clearer, more appealing stock.

Béchamel sauce is made with a white roux (butter and flour) and milk. It's a creamy base for many sauces.

Velouté sauce is made with a white roux and white stock. It's a lighter, more delicate sauce.

Espagnole sauce is made with brown stock and brown roux. It's a rich, robust sauce.