All lessons in the How to Make Stock section:
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.
At the end of this cooking school lesson, you will be able to:
- 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
In partnership with:
Northwest Culinary Academy of Vancouver