About this course
Stocks are the base for any soup or sauce. A good flavorful stock that has been seasoned predominately by protein (Beef, Chicken, Seafood or vegetable) with complimentary general flavors (celery, onions, carrots wine, general spices) but hasn’t been seasoned with salt or dominant elements such as strong flavored spices or vegetables. (ex. fennel, anise, dill, vinegar, etc.) A stock is a concentration of flavors that are removed through a liquid, usually water.
Please log in again. The login page will open in a new window. After logging in you can close it and return to this page.