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.
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