STOCKS & BROTHS EXPLAINED

Welcome back friends, this is Flavors and Knowledge I am Chef Walter. This episode is about stocks and broths. And so what is a stock? If you are French-trained, you’ll know that chefs put a lot of stock in their stocks. In the business of cooking, if you don’t have a grip on making an excellent stock, you won’t further your career. What is broth? Broths are cooking liquid mostly for soups and light sauces. I make broths by simmering meat in water, to extract flavors from the fat of the meat, enhanced by the additions of seasonings. Sponsored by Chef Walters Cooking School Rhode Island the USA News you can Eat 24 Video-Cast on YouTube Subscribe to our Newsletter HERE