Condiments and sauces are an essential component of cooking, providing depth and complexity of flavour to dishes. Three condiments that are particularly versatile and have a range of uses are turkey stock, veal demi-glace, and beef tallow.
Turkey Stock
Turkey stock is a rich and flavourful liquid that is made by simmering turkey bones, vegetables, and herbs in water. It is an excellent base for soups and stews, providing a savoury flavour that complements the ingredients in the dish. Turkey stock can also be used as a base for sauces and gravies, adding a depth of flavour that is difficult to achieve through other means. You can sub turkey stock in place of the beef broth in many cases. Turkey stock doesn’t have the same beefy complexity, but it is actually more savoury than chicken stock and provides a milder flavour and lighter colour than beef stock for a different take on your dish.
Veal Demi Glace
Veal demi-glace is a rich and flavourful sauce that is made by simmering veal bones with vegetables and herbs for an extended period, reducing the liquid until it becomes a thick and viscous sauce. Demi-glace is incredibly versatile and can be used in a variety of dishes, providing a rich and savoury flavour that complements the ingredients. It is commonly used as a base for sauces, adding a depth of flavour that is difficult to achieve through other means.
Beef Tallow (beef fat)
Beef tallow is a traditional cooking fat that has been used for centuries. It is made by rendering beef fat until it becomes a thick and viscous liquid. Beef tallow is incredibly versatile and can be used for frying, providing a rich and savoury flavour to dishes such as fried chicken or fish and chips. In fact what made Macdonalds french fries a favourite for decades was the use of beef fat in their fries. (They have now switched to vegetable oil with beef flavouring). It can also be used for roasting vegetables or meats, providing a rich and savoury flavour that complements the dish.
These three condiments are incredibly versatile and have a range of uses in the kitchen. Turkey stock is an excellent base for soups, stews, sauces, and gravies, while veal demi-glace is a rich and flavourful sauce that can be used in a variety of dishes. Beef tallow is a traditional cooking fat that can be used for frying and roasting, providing a rich and savoury flavour that elevates your dish. By having these condiments on hand, you can elevate your dishes and create a range of delicious and flavourful meals.
Windsor always has these in stock (no pun intended!), you can find them in the freezers to the right of the entrance when you enter. Happy cooking!
