How to Make Veal & Beef Stock
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4 recipes
13,132 students
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Lesson Overview
Quality beef or veal stock forms the basis for a variety of classic and contemporary soups and sauces.
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.
Lesson Objectives
At the end of this lesson you'll 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
Lesson Syllabus
Practice Recipes
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