All lessons in the How to Make Stock section:
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.
At the end of this cooking school lesson, you will be able to:
- list the differences between veal and beef stock compared to other stocks
- identify what ingredients are used to make veal or beef stock
- make dark or white veal or beef stock
- understand why veal stock is the most common in professional kitchens
In partnership with:
Northwest Culinary Academy of Vancouver