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ChefJacob.com/CULINARY STOCKS
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CULINARY STOCKS

  • Course
  • 18 Lessons

Dive into the art of stock-making with our comprehensive course, featuring two detailed podcasts and 11 videos. Master veal, chicken, fish, and vegetable stocks, learn stock reinforcement and reduction for pan sauces, and as a bonus, discover how to craft the perfect pan reduction sauce. Elevate your culinary skills with these essential techniques.
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Contents

INTRODUCTION TO CULINARY STOCKS

Introduction to Culinary Stocks

VEAL STOCK

SCS 002 Culinary Stocks Part 1 - Veal Stock.mp3
ROASTED VEAL STOCK | Classic Approach

POULTRY, FISH & VEGETABLE STOCK

SCS 003 Culinary Stocks Part 2 Chicken, Vegetable & Fish.mp3
ROASTED CHICKEN STOCK
WHITE CHICKEN STOCK
FISH STOCK
VEGETABLE STOCK
ROASTED TURKEY STOCK
BONUS | Turkey Gravy
TURKEY & STUFFING DUMPLING SOUP

REDUCTION & CLARIFICATION

REINFORCING & REDUCING
BONUS | Pan Reduction Sauce
HOW TO MAKE CONSOMME | CLARIFIED BROTH
BONUS | Clarifying Fat For Cooking

BONUSES | Cauliflower Soup Series

In this bonus section, I'll take you through a three part video series that demonstrates:

  1. How to make my signature cauliflower soup base.

  2. How to present it in a composed soup fashion.

  3. A breakdown of plate garnishing approaches used in presenting the composed cauliflower soup.

CAULIFLOWER SOUP BASE
PRESENTATION | Composed Cauliflower Soup
GARNISHING & PRESENTATION | A Video Discussion