Lecture Professional cooking (7/E): Chapter 8 (part 1) - Gisslen
Lecture Professional cooking (7/E): Chapter 8 (part 1) - Gisslen
Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;...