In this episode of the Free Culinary School Podcast we talk all about culinary stocks, the foundation to great cuisine. Stocks are probably one of the most important assets that any chef can have at their disposal. If you can’t make a great stock, then you can’t make a great soup, and you can’t make [...]

 

 FCS Episode 2: Stocks, The Foundation to Great Cuisine [49:12m]: Play Now | Play in Popup | Download

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What is a stock?
A stock is a liquid made by slowly simmering ingredients in water to extract their flavor. The French word for stock is “fond,” meaning foundation, a true testament to just how important these flavored liquids are to the cooking process. A great stock is one of the most important asset chefs and [...]

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There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted.

Note: If you’ve already read the chicken stock how to; the process of making veal stock is very similar. The few differentiating factors have been highlighted in bold so you may skim through more [...]

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There are basically two kinds of chicken stock; brown and white. The only differentiating factor is whether or not the bones are roasted.
Note: If you’ve already read the veal stock how to; the process of making veal stock is very similar. The few differentiating factors have been highlighted in bold so you may skim through [...]

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Fish stock, (or fumet), is a great way to start any number of fish based soups or sauces. Its subtle yet complex flavor will add great depth to risotto, fish Veloute or a simple broth sensually bathing a home made seafood sausage. Let’s get started!
When making fish stock, use bones and fish scraps from white [...]

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