Veal stock is commonly used in professional kitchens to add richness and flavor to many dishes…from braised meats to stews...
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In previous cooking school lessons, you learned about white and dark stocks using chicken bones. In both cases the end results were white and dark chicken stock.
In this lesson, you will learn about the slight differences that you will need to apply to produce veal stock and/or beef stock – another important stock used by the professional chef. Veal stock is also the stock used to produce demi glace – an important rich stock reduction used in high-end restaurants.
This lesson includes access to the following text & instructional video recipes