Why are stocks and stock reductions one of the first things students at cooking school learn how to prepare?
If you want to improve your cooking at home, you will want to learn how to make stocks and stock reductions and then learn how to cook with them. They are vital for making soups, sauces, braises and more. Besides, they are fun to make and will help you with all your cooking technique skills.
Beef Stock - one of the most importantant ingredients used by professional chefs that you'll want to know how to make at home.
Chicken Stock - If you like tasty chicken soup, you'll want to know how to make chicken stock. I use it in braising, for making sauces, risottos and just about anything else that requires adding a liquid base.
Brown Sauce & Demi Glace - one of these depending on who you speak with is one of the 5 Mother Sauces for making classic French sauces. Learn how to make these and you can really elevate your culinary skills.
What if I don't want to make my own stocks and reductions?
If I had to choose from all the products on the market today that have improved my cooking ability and allowed me to make incredible gourmet sauces, it would be these products from More Than Gourmet.
I have been to many food shows over the years and seen lots of products but none have simplified my life more than these. If you have ever tried to make demi-glace or even veal stock, you will know how valuable this resource is. This is not the powdered stuff you buy at the supermarket but the real thing. The same is true for their chicken stock and new seafood stock.
I use one of these products at least once a week but usually more. There was a time I made a big batch of chicken stock and stored it in the freezer for those times when a recipe called for a cup or two. Problem was I had to really had to think ahead to be sure to defrost it and sometimes I only needed a cup and not a full quart. Besides, it took up so much room in my freezer, I didn't have room for all the other stuff I purchased at Costco.
Now I just reach into the fridge, pull out my More Than Gourmet stock reduction and measure out what I need and reconstitute it with hot water. Takes up a lot less room and these products have a year shelf life. And when it comes to making a Demi-Glace, I don't have two days to make it right. Now I have it in two minutes.
Check out these products at GatewayGourmet.com
They explain everything you need to know about these products and where to find them:
-
Chicken Based Demi Glace for lighter sauces
And if you are want to learn "How to Make Restaurant Quality Sauces at Home...in 20 minutes or less!
It's an informative electronic cookbook that I helped GatewayGourmet put together.
