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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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Make a batch of Dark Veal Stock (recipe below).
Next, reduce the stock to decrease the volume and concentrate the flavors as shown in Step 3 of the Dark Veal Stock recipe below. For how to store, follow this storage tip. Now, you’ll have plenty of veal stock to use in a variety of dishes.
Lastly, make one or two of the recipes below, substituting the stock with the Dark Veal Stock you just made.
In partnership with:
Northwest Culinary Academy of Vancouver