Out of pure curiosity and a yearning to revisit the man who inspired my creativity, I recently picked up my copy of Master Chef Auguste Escoffier’s cookbook and read some pages to get my juices flowing on some upcoming projects. The man was truly a genius and indeed the “Father of modern cooking”. Here is something that caught my eye and indeed should be the foundation of all cooks both novice and professional.

“Indeed, stock is everything, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or mediocre, it is quite hopeless to expect anything approaching a satisfactory result.”

Now that may a bit harsh through translation, but you can’t argue with the logic.

Stock-the strained liquid that is the result of cooking vegetables, meat or fish with other seasoning ingredients in water.

When making a salad dressing and you are ready to taste it, use a piece of the lettuce you will be using in your salad.  You will be able to gauge the seasoning and how to adjust it much better than using a spoon.  By tasting it with the greens, you will have a better understanding of how they will compliment each other.