How to Make Stock
How to Make Stock Fundamentals
All lessons in the How to Make Stock section:
Lesson Goals
This lesson covers the key fundamentals required to make great stock every time. Making stocks is such an essential tool for any cook because so many delicious recipes use stock as a base ingredient. We will focus on white chicken stock in this lesson and then apply the techniques used here to other stocks. In subsequent sections, we will make sauces, soups, braised dishes and fancy pan sauces with the end result of your efforts here.
At the end of this cooking school lesson, you will be able to:
- define what stock is
- understand the importance of stock in cooking
- list the ingredients used to make a white stock
- identify all of the key principals and techniques to stock making
- understand the effects of improper stock-making techniques
- make white stock
- incorporate your white stock into a few Rouxbe recipes
Pre-requisites
None
In partnership with:
Northwest Culinary Academy of Vancouver
