Stocks

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Preparing Vegetables for stock Vegetable Stock Sweating Vegetables Stock Bones Adding Wine to Stock Preparing fish stock

As Chef Angus explains, one of the most basic foundations of all cooking is the production of stock. Stocks are liquids containing the soluble nutrients, vitamins, and gelatin (produced by prolonged simmering of a meat), and are deceptively-difficult to produce. As explained, the timing, proportion of meat to water, and temperature are vital to producing a good stock.

Chef Angus begins by demonstrating the technique and reasons for the cleaning of bones, including the removal of fat, blood offal, and marrow. Different types of meat stock are demonstrated, from veal to chicken to fish and their differences highlighted. Also, Chef Campbell explains the difference between white and brown stocks.

The subtleties of simmering, boiling, skimming, adding aromatics, and straining (using both a chinoise and cheesecloth) are explained in detail as well as how integral they are to a perfect stock.

Culinary Beginnings

Culinary Beginnings

Stocks

$ 30.00

Culinary Beginnings

Culinary Beginnings

Complete Series (20 Episodes)

$ 550.00