Stocks, soup and sauces (PDF)
Stocks are one of the foundational ingredients of many dishes, infact they form the base for many soups and sauces. They are usually rich and flavourful. Most stock are made by simmering meat, fish or poultry flesh and bones, vegetables and seasoning in a liquid to extract their nutrients, aroma, color and flavor.
In this lecture we would be exploring this S Trio and some exciting recipes.