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Stocks, Soups
& Sauces
Tips for Stocks, Soups & Sauces
• When preparing stocks, make
double batches and freeze for
later use.
• Freeze small amounts of prepared
stock in ice cube trays for quick and
easy seasonings.
• Over salted stocks, soups or
sauces? Add 5 grams sugar for
every 2 liters of liquid.
• You may also peel a white potato
and cut into chunks before adding
to liquid. Allow potato to cook for
10 minutes.
• Stocks should be brought to a boil
only once.
• Cloudy chicken stock? Add a froth
of three egg whites to hot soup
and let it form a raft. Skim raft for
clear soup.
• To remove fat, place soup or stock in
refrigerator. Fat will rise to the top for
easy extraction.
• Save vegetable scraps such as
carrot peels, celery stalks and onions
as ingredients for soup and stew
stock. Freeze until needed.
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