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SCS 3| Stocks Part 2


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In this episode of The Stella Culinary School Podcast, we finish our two part series on culinary stocks.

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4 comments

May 22, 2011 - 11:43pm
#2
GreenBake
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I didn't hear the spelling and wanted to check out the site. I didn't see it in any of the show notes.
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May 23, 2011 - 7:34am
(Reply to #2) #3
Jacob Burton
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It's http://khymos.org/. I'll update the show notes.
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December 11, 2011 - 6:23pm
#4
Steve Adams
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Chef i guess my question is in the portion for the vegetable stock you mentioned about using a white wine, I guess I was wondering in a beef stock in the initial boil if it would be acceptable to use red wine and if so what ratio would you use wine to water?
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December 14, 2011 - 8:34pm
#5
Jacob Burton
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Not only is it acceptable to use red wine in a veal stock, it's pretty common. The reason why I don't recommend it in mine is because it usually gets lost in the mix. When you make a veal stock, you rarely use it as is. You're constantly reducing and reinforcing. If you want a red wine flavor, I tend to recommend adding it more towards the end of the sauce making process, like shown in our pan sauce video.

Vegetable stock on the other hand isn't usually reduced after making because you'll only loose the volatile aromas of the vegetables in the stock. The addition of the white wine helps to add a little flavor to an otherwise more subtle and somewhat bland stock.
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