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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
    • 35 mins
    • 32.9 MB
    ROASTED VEAL STOCK | Classic Approach

      POULTRY, FISH & VEGETABLE STOCK

      SCS 003 Culinary Stocks Part 2 Chicken, Vegetable & Fish.mp3
      • 27 mins
      • 25.5 MB
      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