Culinary Classroom Lesson 7: Stock

"These culinary preparations," of which stocks make up a major part, "define the basic fundamentals and the requisite ingredients without which nothing of importance can be attempted. It is for this reason that they are so important and why they occupy such a place in the work of the cook who wishes to be successful." Escoffier, 1903

[roblecai]

I'm learning so much from these videos!

[kiu]

Sry for my english, your videos are great. hope they do new videos with deeper information.

[samskymartirez]

thanks.. finally I found someone like you...

[dhegnauer]

Fabian, yes you could use a pressure cooker. Just make sure you watch the time. More than a couple of hours you risk cooking the solids out of the bones. Also, you don't want to skip the browning step. ~ Chef Carrie

[akpighunter]

at 5.05 u called the bouquet garni - mirepoix. just an observation .... weldone on the vids =)

[mradios]

Another nice video. Adding two terms (bouquet garni & mirepoix) to my list. Thank you so much chef Carrie.
(@~@)
((____))

[dhrubapaudel]

thank you chef for such a wonderful video but i am confused with braised pot along with fund could you please make clear on it?

[xtraluvu]

Stupid question BUT..would you use tomato paste if you were browning chicken bones? 

[toddsiechen]

You said you had browned the bones "For awhile" - how long is 'awhile' before the brushing on of the tomato paste?

[fabianstraregy]

Can't I just use a pressure cooker for 'cooking' the bones ?
Good videos . Thanks .

[myrio]

You didn' say if you added the roux from the previous video. ??

[nirvanacobain]

Watching americans butchering french cuisine after midnight is one of the most traumatising experiences ever 😷😷