Why I use stock to make stock ( as per escoffier )

Types of cooking stocks (as define by escoffier) Why do I use stock to make cooking stocks? This is something a lot of people have been discussing about and I am addressing this concern in this video.

In this "rough" guide to cooking stock I am providing some information on the the vision of how cooking stock should me made in the style of escoffier.

I thought I'll let everyone know that when I am cooking I am using an escoffier cooking style.

the one thing to remember is that when it comes to cooking stocks, and regardless if you make a chicken stock , a veal stock, a beef stock or even ac fish stock. the techniques are more or less the same. however they are usually meant to be used in professional kitchens.

in this video I give my tips on how to make a great cooking stock at home in less then 1 hour. and all that still following escoffier principle.
it simple and it works very well.

get the english version of the escoffier book:

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[granolagirl]

This man broke out the Escoffier and filmed an 11 minute video specifically to back his argument about chicken stock. This is very serious business, folks. Sir, I salute your dedication! ;-) (I was once one of those outraged, but you have converted me)

[onemercilessming]

French Cooking Academy--You are decidedly NOT a "moron". This channel is informative, interesting, and intelligent.

[MrMikkyn]

I love culinary theory. I even though I never really eat French cuisine because it's hard to find here in a large quantity. I love learning their cooking techniques and applying it to other cultures.

[icecreamforever]

Out of interest is your Escoffier in French or English?

Have always found Paul Bocuse’s Gastronomique the best resource on French cooking.

[oiyoucrete]

Escoffier’s way is the only way. My training was Classical French Cuisine based on Ecoffier. Your channel is great, keep up the good work.

[SuzanneBaruch]

Stephane, you are absolutely correct and I can personally vouch for it! Before using this method at your suggestion, my sauces were ok. But after using this method, my sauces were PHENOMENAL. And I'm not overstating that!

[supercompooper]

A room mate made the whole original recipe -- it took long. He was up a full day and night. Breaking the bones. Baking the bones. But oooh what an effect! Adding one tablespoon to our Kraft Dinner made it Le Kraft Dinner!

[argumentfromignorance]

What is really odd is that those ready made stocks are not available in France. All we have are small dry "cubes" that are basically pure salt flavored with whatever meat and bones the food industry hasn't found a use for.

[bigpapi]

This makes perfect sense Chef. Here in North America the chickens are killed so young the meat and bones don't create much flavor. The gelatin and glutamate just haven't developed. As a result in order to make a rich chicken stock using packaged stock along with chicken pieces works much better than using water. Very informative video.

[shanepasha]

Thank you Stéphane. Very informative session. Home Stock could be a huge production. Finding ways and methods to make it practical for the Home Kitchen is what this is all about. Cooking at home is fun and a lab too.
Merci beaucoup. SP

[Lalairu]

Interesting. I am Basque and I love cooking. Our gastronomy can't be understood without French cousine, which is pretty interesting... Your pastries are wonderful :). I will make onion soup soon, I love onions :3 merci beacoup!

[RossPotts]

Time isn't the only issue. I simply don't have space to store a lot of stocks. In my freezer, I have been able to dedicate 1/2 the door space. When you consider the size of an apartment(or flat)-"sized" refrigerator/freezer unit, that's not much...

I am limited to freezing quart sized takeout containers and however many will fit 1 of 2 shelves on the door. Quite the challenge!

[stevonlgaming]

Would love it if you could give some examples of using the stock in recipes in your Friday video. I know risotto would be one but I would love to know more uses for a good stock. Thanks chef!

[hw]

our mothers always had a pot of stock on the stove. In my generation, most women are in the paid workforce so cooking standards have gone downhill (more food purchased instead of homemade).

[medinalba]

THANK YOU FOR YOUR RECIPE. I USED TO DO IT LIKE THAT, long time ago. WELL, MY CHICKEN STOCK in the US. which is GREAT to me. I BUY A ROASTED CHICKEN. IN A POT WITH WATER: 2 CARROTS, CELERY (1 STICK) 1.ONION CHOPPED IN 4THS THYME, OREGANO, CORIANDER SEEDS, spices ...BK. PEPPER, SALT, + LEGS AND WINGS and chicken CARCAS... BOIL MED. HEAT FOR 45 MIN TO 1 HOUR GOOD CHICKEN STOCK. USE THE MEAT OF THE CHiCKEN (BREAST) FOR OTHER DISH OR SOUP.

[harvey_the_rabbit]

My English version of Escoffier arrived a week ago. I just finished reading the stock section. It is a must for anyone wanting to up their cooking game. Great great book, buy one!

[la]

Damm those are some sexy knives in the background.

[michaelwhiteley]

Thank you for defending your position and explaining why. I am an American living in France now for more than a decade. I have my CAP in French cooking and have cooked in many French restaurants. This is basic material but important material to understand in order to achieve true French classics. Most foreigners will not understand without basic explanations as to why one does this or that. I’m 100 percent behind you in using pre-made stocks of the best quality possible to achieve success with certain recipes. It is simply not practicable to create all ingredients from scratch in a home kitchen. Cost and time are huge factors. Si, we cheat a little. That’s ok. We achieve the approximation of the original restaurant-based recipe without the added hassle and without breaking the bank. These days costs have increased enormously and products are not as readily available as in the past. So it’s an adjustment that we all have to make. While I have worked in kitchens nearing the traditional methods, my experience is that more often than not these same tricks are being applied today in most fine kitchens. Sadly, much worse techniques are being used in the bulk of restaurants today. So no one should flinch at adaptation, if the spirit of true French cooking is being attempted by professionals as well as home cooks.

Keep up the Great Work.

[adeled]

how does he speak such a perfect english while being french

[cameronpruitt]

It drives me crazy when I see people do so much work… only to pour WATER into the mix! ALWAYS USE stock if you have it available!