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.

get the english version of the escoffier book:
http://amzn.to/2tmkJWL

support my work on Patreon:
https://www.patreon.com/frenchcookingacademy

Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/

The one and only cast iron dutch oven I use:
http://amzn.to/2k7w5K7

My favorite frying pan:
http://amzn.to/2k4wIUx

****************************
Online food converter:
http://www.convert-me.com/en/convert/cooking/

****************************
Website for text, print friendly recipe
https://thefrenchcookingacademy.com

****************************
To support the channel:
Get the Cookware I am using and more:
https://goo.gl/krYqny

****************************