Episode #2 – All About Stocks – RECIPES
Learn the secrets of flavorful stocks and further strengthen your foundation as a Chef. Starting with the standard mise en place, sharpen those knife skills by slicing, chopping and mincing mirepoix for all types of white and brown stocks. We make traditional Vegetable, Chicken and Beef Stocks – now commonly called Bone Broths. Next - seasonings and aromatics used in stocks and soups.
Commenting is only available to members. Sign In