Lesson Description & Goals

Short on time, have no stock on hand, or you just want to add a bit of flavor to a dish? Short stock is your answer. Short stocks are small batches of stock that are made with small pieces of caramelized bones and mirepoix. These stocks are cooked in a short amount of time and are often made in conjunction with another dish to enhance its primary flavors.

This lesson builds upon the skills and techniques learned in the previous lessons on the How to Make Stock Fundamentals and How to Make Dark Stock.

In this lesson, you will learn how to make a short stock from start to finish. You will learn about the reasons for and the benefits of making this type of stock. These flavorful stocks will not only help you to easily infuse extra flavor into the food you are preparing, they will also allow you to create many delicious gravies and sauces to pair with a variety of dishes.

• Understand what short stock is
• List the reasons why you would make short stock
• Identify what ingredients can be used in short stock
• Explain the differences between short stock and regular stock
• Take a not-so-great stock and fix or enhance it
• Make a short stock from start to finish

Lesson Topic Videos

• Introduction to Short Stock (0:57)
• The Advantages of Short Stock (2:54)
• Making Short Stock (3:42)

Lesson Prerequisites

IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

• How to Make Stock | Fundamentals
• How to Make Dark Stock

All Lessons in the How to Make Stock Section

• How to Make Stock | Fundamentals
• How to Make Dark Stock
• How to Make Short Stock
• How to Make Broth
• How to Make Veal & Beef Stock