top

Forums → Cooking School

Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.

90 discussions, 383 comments

Stocks Lesson 5 - Veal and Beef Stock

Mirepoix

For dark stocks, could the mirepoix be caramelized on the stove top while the bones are caramelizing in the oven?

by Paul B | about 1 month | Permalink
Sure Can

Just make sure to not overcrowd the pan, and if you are adding leeks, do so near the end.

For more on this watch the short stock lesson.

nac.rouxbe.com/school/sections/17

by Dawn T | about 1 month | Permalink

Log-in or Sign-up to comment