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 a great sauce.
In the discussion segment we go over in detail the qualities of a great stock. These qualities are:
- A good stock is devoid of fat
- It will have nice body, and good mouth feel; it will not be watery
- It has a good, clean, rich color that is appropriate to the kind of stock made
In our technique segment, we go over the four major stocks that are out there including:
And in the culinary quick tip, I give you a couple of tips that professional chefs use while making stocks in a restaurant kitchen.
Also, as I mentioned in the podcast, there are a couple of tools I recommend you use to make a stock. These are:
- Heavy Bottom Sauce or Stock Pot
- Heavy Bottom Roasting Pan
- China Cap (Conical Strainer)
- Chinois (Fine Conical Strainer)
To get started, listen to the podcast below, then head over to the “How To Cook” section of Free Culinary School.com and read the blog post on How To Make Great Stock.
FCS Episode 2: Stocks, The Foundation to Great Cuisine [49:12m]: Play Now | Play in Popup | Download
FCS Episode 2: Stocks, The Foundation to Great Cuisine [49:12m]: Play Now | Play in Popup | Download
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