Page 106 - YC Cooking School

Mastering Meat 1

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Top tips for stocks and sauces

You can make a stock out of most things but for the purpose of this course, our stocks are
flavoured with meat bones and vegetables.

Beef, veal, pork or chicken bones make for fairly neutral stocks
These can be used for any meat dish. Lamb and venison bones have a distinct
taste, so this stock should only be used for their respective dishes.
Think before you bin it
Always keep bones and leftovers from previous roasts, even if you don’t use
them right away. Roast chicken carcasses make particularly good stock.
Roast bones for a meat sauce.
This is important to give it a good colour but be careful, as burnt bones will taint

your stock and you’ll end up throwing it away.
Use plenty of bones and vegetables
It’s better to make small amounts of highly flavoured stock than to have buckets
of mildly-flavoured dishwater.
A vegetable mirepoix is the base for most stocks
This contains leeks, carrots, celery and onions and brings a lovely balance to the
flavours of the meat stock. You can also add garlic to your stockpot for extra
flavour. Remember though, that a stockpot is not a dustbin: if your vegetables
are too old to eat then they’re also too old for the stockpot.
Making your own stock is time consuming but worth it

A good tip is to make large quantities and then freeze it for when you need it.
Caramelising your vegetables will give your stock a lovely flavour and depth
Don’t go overboard though - burnt vegetables equal a bitter tasting stock.

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