Convenience Bases

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

The cost, both in time and materials, of making stocks in modern kitchens has led to the widespread use of concentrated convenience products known as bases. These are diluted with water to make flavored liquids similar to stocks.

Glazes can be considered bases and, in fact, they are the original bases, used long before today’s manufacturers started producing convenience products.