RSSVeal and Beef Stock – Technique Tuesday
November 11th, 2008 by Dawn, Co-founder of Rouxbe
November 11, 2008: New Lesson on Veal and Beef Stock
Veal and beef stocks are commonly used in professional kitchens to add richness and flavor to many dishes from braised meats to stews and sauces.
In this lesson, we will highlight the slight differences when making veal or beef stock versus any other stock. Though the process is essentially the same, there are just a few things to keep in mind.
Happy Cooking!
The Rouxbe Cooking School Team.
P.S. Winner of Rouxbe’s Homework Assignment No. 1
Based on the number of techniques, ratings and tasty results, we are happy to announce the winner of Rouxbe’s first homework assignment. Carol P. of Seattle, Washington, submitted her Juniper Gin Chicken Pasta recipe and will receive a Global 7″ Knife. Congratulations, Carol!
