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  1. Articles
    Cooking stock is a wonderful thing. If you cannot find the time to roast the bones and hang around to watch a pot simmer you should still do something with the bones. At the very least you can quick boil them or if you have a crock pot you can slow cook your bones for stock in the crock pot...
  2. Articles
    Today I bought two ducks and I made a bunch of stuff. I'm sorry I don't have pictures of some of the process. I just decided that this was going to be too large of a Facebook post so here goes: 1) Cracklings This is a picture of duck skin floating in a simmering slurry of duck fat and...
  3. Articles
    One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken...
  4. Articles
    In our last class session, we considered the importance of stock, discussed the fundamentals of stock making, and studied white stock in particular. In today's class, we will still be discussing stock, but will shift our focus slightly, concentrating on brown stock. Like white stock, brown...
  5. Articles
    Stock. It is essential to serious cooking. Walk into any restaurant that aspires to prepare fine cuisine and you will undoubtedly see a large pot of stock gently bubbling somewhere in the kitchen. In French cuisine, stock is so important that it is called "fond," which translates into...
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