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The key takeaway when creating stocks and sauces is to prepare them in larger batches. Stock can be stored in the refrigerator for several days but freezes well for up to a year when properly packaged. Using a vacuum-sealer can extend their life, offering easy access to flavorful homemade foundations anytime you need them.
Conclusion
Perfecting stocks and their beautiful sauces is both an art and a science. By following the proper techniques outlined above, even the novice cook can achieve restaurant-quality results at home. Remember to experiment, enjoy the process, and above all, elevate your dishes with these essential skills. Happy cooking!