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How to Make Stock
How to Make Short Stock
All lessons in the How to Make Stock section:
Lesson Goals
Short on time, no stock on hand, or just want to add a bit of flavor to a dish? Short stock is your answer.
In this lesson we will show you how to apply some great culinary techniques to produce a quick and very flavorful stock. These techniques are also great for enhancing an existing stock or altering a stocks flavor base to produce a quick restaurant-quality sauce in no time.
At the end of this cooking school lesson, you will be able to:
- understand what short stock is
- list the three 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
Pre-requisites
In partnership with:
Northwest Culinary Academy of Vancouver
