Cooking stocks create a depth of flavour and a rich colour that water can’t beat. Stock isn’t always the answer – water is perfectly fine for cooking foods such as pasta and beans. But when you’re serving whole grains, stews, and soups… stocks are the clear winner. They infuse extra flavour into your dish without extra effort. Especially when you make bulk batches with ready-made stock or boosters.

Having CHEF products in your pantry will give you a range of stock options from veal to shellfish as well as a demi glace that are ready when you are. Making stock from scratch can take up to eight hours, depending on what type you’re making. That’s a lot of time saved when you can start from a high-quality base in minutes.

CHEF has been recognised as the best stock brand for three years in a row, demonstrating that we endeavour to apply the high standards of scratch made quality, treasured by chefs, to our own products.*

*Readers’ Choice Award by Restaurant Magazine, 2017, 2018 & 2019. Award for CHEF® All Natural Stocks.

What are boosters used for in cooking

Boosters give you an instant and reliable flavour to add to your dish. They quickly elevate the water when cooking to give you a yummy and complex base. The consistent, reliable taste of a booster can save you time without compromising on quality.

When creating complex bulk meals that require a variety of components, boosters can allow you to make a strong foundation for the rest of the meal in seconds. They eliminate the need to start from scratch with even more ingredients. They also have a long shelf life, which means you always have them at your disposal. You don’t need to plan hours in advance to create a stock or base when you can whip it up with a booster in minutes. Even if you are making your own stock, adding in a booster can give you an extra shot of flavour and depth.



What makes a good cooking stock

There are a variety of cooking stocks and broths found in different cuisines. They start with cold water and are then turned into the desired variation based on what’s put into it. Generally this includes fish, meat, bones, and vegetables. Herbs and spices can also be added to elevate these components. If it is going to be reduced, wait to put in most (or all) of the salt until the end. Putting the right amount of salt in at the beginning will result in an overly salty flavour once the water has evaporated.

Gently simmer your stock – don’t let it boil. If any impurities float to the top, skim them off. Stirring the stock will cloud the liquid and trap some of those impurities that should be taken out. Another key component to a good cooking stock is the ingredients. Stocks are a great way to use leftover bits and pieces, but make sure they are still fresh and good quality.