This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
1. What is a stock?
Chef Vusi talks through you the basics. He also shows you his way to create a classic stock – including the all-important flavour-filled bundle of herbs and spices known as a bouquet garni.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
2. Court-Bouillon
Your step-by-step guide to producing this aromatic poaching liquid, often for seafood. Pick up some expert tips, such as when to add the salt and how to tell if your stock is the right colour.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
3. Vegetable stock
Classic vegetable stocks will be the launchpad for many of the dishes you’ll probably find on your restaurant’s menu. Follow this straightforward method for cooking one up.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
4. Brown stock
A short lesson in making this stock, which uses roasted veal or beef bones. Includes clever hints, such as deglazing your cooking trays so no roasted bits of meat, vegetable, fat or flavour go to waste.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
5. Glace
Turn an ordinary stock into a super-concentrated syrupy reduction to give a flavour boost to meat dishes, roast dishes and stir-fries. Discover the different stocks glaces can be made from.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
6. Chicken stock
Any young chef needs to make a chicken stock part of their repertoire. But that’s easily done with Chef Vusi’s advice.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
7. Fish stock
Another important part of your culinary knowledge bank. This video describes a straightforward method for creating this mixture of white-fish bones and trimmings, and vegetables.
