Stocks: A Culinary Arts Fundamental
Stock is made from simmering bones, a process that forms gelatin, which in turn imparts an amazing amount of body to the stock.
Vegetable Stock Basic Recipe
Compared with the procedure for making stocks from bones, making vegetable stocks is a snap. In fact, the total cooking time shouldn't exceed 45 minutes.
Compared with the procedure for making stocks from bones, making vegetable stocks is a snap. In fact, the total cooking time shouldn't exceed 45 minutes.
Basic Procedure for Making White Stock
White stock is the basis for classical sauces such as the Allemande and Suprême.
White stock is the basis for classical sauces such as the Allemande and Suprême.
Basic Procedure for Making Brown Stock
The procedure for making brown stock differs from that of white stock mainly in that instead of blanching the bones beforehand, they are roasted instead.
The procedure for making brown stock differs from that of white stock mainly in that instead of blanching the bones beforehand, they are roasted instead.
Step-By-Step: How To Make Brown Stock
Brown stock is the basis for the rich, deeply flavorful classical sauces, such as the Bordelaise and Robert, that traditionally accompany red meat. This tutorial shows you, step-by-step, how to make brown stock.
Brown stock is the basis for the rich, deeply flavorful classical sauces, such as the Bordelaise and Robert, that traditionally accompany red meat. This tutorial shows you, step-by-step, how to make brown stock.
The Components of Stock: Culinary Fundamentals
Preparing high-quality stocks requires understanding all the components that go into a stock, and how each one affects the final product.
Preparing high-quality stocks requires understanding all the components that go into a stock, and how each one affects the final product.