college_cook
Head Chef
I've decided I want to learn how to make my own stocks/glace from scratch, because I think it would be a valuable skill to have. The glace we make at the restaurant really adds so much flavor to the various dishes we make, and I'd like to have that resource at my disposal.
So, I don't really know much about this at all. From what I understand, glace is made by reducing your stock... is that correct? Additionally, mirepoix basically consists of celery, carrots, and onions, plus whatever seasonings you decide to use. Correct me if I'm wrong, please, but this is just what I've been able to piece together, having never learned directly what is involved in the process.
It seems like most stock would be made suing the same basic process, and I think I'd like to learn on chicken, because I use quite a bit of chicken here, and they are easy to break down. Hopefully, I'll be able to the process I use in making chicken stock/glace and apply it to beef/veal/duck etc? If this is wrong, please correct me.
So, any info. on where I should start with this, would be great, I'm pretty excited about doing this, and I'm going to buy a bunch of whole birds tomorrow to help me learn how to do this right.
So, I don't really know much about this at all. From what I understand, glace is made by reducing your stock... is that correct? Additionally, mirepoix basically consists of celery, carrots, and onions, plus whatever seasonings you decide to use. Correct me if I'm wrong, please, but this is just what I've been able to piece together, having never learned directly what is involved in the process.
It seems like most stock would be made suing the same basic process, and I think I'd like to learn on chicken, because I use quite a bit of chicken here, and they are easy to break down. Hopefully, I'll be able to the process I use in making chicken stock/glace and apply it to beef/veal/duck etc? If this is wrong, please correct me.
So, any info. on where I should start with this, would be great, I'm pretty excited about doing this, and I'm going to buy a bunch of whole birds tomorrow to help me learn how to do this right.