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S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School

Full video, plus rest of lectures series can be found here: https://chefjacobburton.gumroad.com/l.... Full video course includes bonus recipes and written curriculum. Thanks for watching! ** Video Time Codes ** 00:00:00 – Introduction to The Five French Mother Sauces * http://StellaCulinary.com/mother * Crareme’s original 4 French Mother Sauces * Escoffier’s Five French Mother Sauces * The three types of roux used to thicken sauces & soups in French Cuisine. * A brief overview of Veloute, Brown Sauce (Espagnole), Sauce Tomato, Hollandaise, & Bechamel * Why the 5 French mother sauces aren’t the best approach to learning how to make sauces. 00:07:45 – The Three Modern Mother Sauces A technique based approach to sauce making. To make any sauce, you only need to understand three techniques; Reduction, Emulsion, Puree 00:09:45 – Modern Mother Sauce #1 | Reduction * What makes a reduction sauce and why would you reduce something? * The importance of collagen and gelatin in a reduction sauce. Why is dark meat dark? (Myoglobin) 00:14:21 – An Overview of Culinary Stocks * What is a stock? * The process of making a veal or other meat based stocks. * The importance of collagen in stock making. * Meat flavor from young animal versus older animals. * What types of bones should you use for making stock? 00:19:00 – Roasted Stock Process * What is mirepoix? * The importance of using oil when roasting bones. * Should you peel your mirepoix when making stock? * What is a sachet and how do you use it? * Time temperature abuse in stock making. * When should you add your mirepoix to a culinary stock? * Why you shouldn’t add salt to stock. 00:27:10 – Reinforcement and Reduction of Culinary Stocks * How to make a veal demi-glace. * Deglazing during the reduction step. * The importance of cooking and reducing alcohol by at least half. * Adding flavor to your sauce using meat scraps. 00:33:10 – How to Make a Pan Reduction Sauce 00:47:20 – How to Finish a Pan Reduction Sauce 00:52:30 – Sauce Thickeners & Gravies * Thanksgiving Day Gravy * What is a roux and how to make it? * What causes clumpy gravy? * The gravy making process. * Separating a turkey for more even cooking (video: * Breaking down a whole turkey * Pan Roasting A Turkey Breast * Cooking Turkey Legs * How to make a turkey stock * When and why do you use a starch thickener when making a sauce? * Link: Starch Thickener Ratios 01:00:00 – Reduction Sauce Q&A 01:20:30 - What’s the difference between stock and broth? * What is a consommé * How to make a consommé * Egg white clarification in wine making 01:26:35 - Pan Sauce Q&A Part 2 * When you’re reducing a stock, how do you gauge how high of a flame to use? * What does mise en place mean? * A la minute cooking. * How many dishes is each chef cooking at one time in a restaurant? * Have you ever heard of a quite kitchen? 01:34:55 – MODERN MOTHER SAUCE #2 – PUREES * Root Vegetable Puree Method * Best practices for making a puree. * Ex). How to make a basic carrot puree. * Almost all purees are vegetable or fruit based. * Root vegetable blanching. * Steaming root vegetables for purees. * Using a tamis in the chicken for puree. * Pommes puree (extra butter mashed potatoes). * Is a tamis a food mil? * Passing a puree through a chinois. * Do you cool root vegetables in an ice bath before pureeing? 01:47:08 – Green Vegetable Puree Method & Technique * Understanding Chlorophyll in Green Vegetables. * Green vegetable blanching method. * The Chlorophyllase enzyme. * Adding baking soda or other alkaline ingredients to vegetable blanching water. * How acid destabilizes the green color of vegetables. 01:57:45 – MODERN MOTHER SAUCE #3 – EMULSIONS * What makes an emulsion different than a puree? * What is “shearing force or power?” * How to stabilize an emulsion and keep it from separating / breaking. * Shearing power & viscosity. * Why is it important to drizzle your fat slowly into an emulsification at the beginning of the process? * Different types of emulsifiers and stabilizers discussed. * Why xanthan gum is used and it’s versatility. 02:11:30 – Questions on Emulsion Sauces