Why do we need to know the methods of storing stocks, sauces, and soups?
Learning how to keep stock is like making a bet on the flavor of future meals and cooking endeavors. Even if you don't have time to create a new batch, correctly keeping stock will guarantee that you always have some on hand for braising or as a base for robust Italian soups.
When we say "heavy-duty plastic container," we're referring to the kind you'd get to stock food for a wonton soup to-go order at a Chinese restaurant. In fact, you can save those containers for storing soup or stock in the future.
This isn't your only option, though. You can also consider pouring the stock if the flavor is highly concentrated.
Why do we need to store the stocks, soups, and sauces properly?
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