WEEK 4

• Storing stocks, sauces, and soups properly is important to make your food flavorful and appetizing in the future
• Even if you do not have time to make a fresh batch, storing stock properly will ensure that you always have some on hand to use in several ways from braising to a base of hearty soups
• Stock


  A clear, flavored liquid that freezes well
• Chilled stock can be frozen in 1-gallon amounts to be used for sauces
• Once a stock has been used to make a sauce, the sauce itself should not be frozen as sauces do not freeze well and should be made in amounts needed on the day of production
• Preparing stock for storage

  1. Cool down the stock to cool room temperature

  2. Place the stock in a heavy-duty plastic container, or several smaller ones, leaving about an inch of empty space at the top

  3. Seal the containers, and place in the refrigerator or freezer
• Stock will keep for about a week in the refrigerator, or 6-8 months in the freezer