Brown Stocks Making

Welcome to Brown Stocks Making

Making a brown stock is a little bit more challenging than any other stock category. Brown stocks are made by browning the bones and mirepoix in enough fat to produce a rich mahogany color, before simmering for hours. Brown stocks are used for preparing demi-glace, glace-de-viande, and remouillage. The deep concentrated flavored result is the base for making a myriad of derivatives sauces, such as Bordelaise and sauce Robert. A quintessential skill that every cook should master without thinking about it.

The course includes cooking lessons that will allow students to use the stocks they practiced on.​​

Course description:

• 3 units
• 3 lessons divided into 16 topics
• 5 videos
• A 40-page handbook
• 2 optional quizzes – The quizzes provide immediate feedback so that you can assess your performance and reflect on your mistakes
• 1 optional assignment to post on the OCS Facebook Group for chef feedbacks
• Certificate of Completion – Once all the quizzes of the course have been submitted, a Certificate of Completion to the course is automatically generated, given that you scored at least 70% in each quiz