The Holy Trinity: Stocks, Soups & Sauces
Think of stocks as the secret weapon every chef swears by - they're literally called "fonde cuisine" (foundation of cooking) for a reason! These flavorful liquids are made by simmering bones, vegetables, and aromatics to create a base that'll elevate everything you cook.
Soups are way more versatile than you might think. They can be your appetizer at a fancy dinner, your main course on a rainy day, or even a refreshing cold treat during summer. Whether thick or thin, hot or cold, clear or chunky - there's a soup for every mood and occasion.
Sauces are like makeup for food - they add moisture to dry dishes, create beautiful shine and luster, and most importantly, they complement flavors instead of overpowering them. Master a few basic sauces, and you'll never serve boring food again.
Pro Tip: The key ingredient mirepoix (2 parts onions, 1 part carrots, 1 part celery) appears in almost every professional kitchen - learn this ratio and you're already thinking like a chef!