Brown Stocks Recipes

In this lesson, you will practice making various brown stocks by applying the principles from the previous lesson. Learn the preparation of the most common brown stocks, as well as specific techniques and tips related to them.

By the end of the lesson, you will be able to:

• Prepare brown stocks using different kinds of bones as your base.
• Apply the remouillage technique.
• Explain what a demi-glace and glace de viande are and prepare them.

Reserve your brown stocks in small batches refrigerated or frozen, as you will need them to make the recipes to practice or make the assignments.