Stocks are the building blocks of delicious dining, the genetic make-up of mealtimes, and fundamental to good food. Culinary DNA. Good stock will give you a head start.
Soups are an advancement of stocks, a little more concentrated to constitute a more substantial offering. Hot soups are warm and welcoming, cold soups are fresh and zingy.
Sauces are a reduced, concentrated, addition to your meal. Use sauces to drizzle, glaze or smother your food. Sauces can be hot, cold, sweet, sour, creamy and so on…
KEY TIP- season at the end. It is impossible to judge the amount of salt required for a dish that is going to be reduced to what can be as little as ¼ of its original volume.