Mastering the Art of Stock Making: Andrew Sheridan's Tips and Tricks

Welcome to 'From Stock to Sauce: The Andrew Sheridan Masterclass', where you will learn the foundational skills of French cuisine. Great British Menu's acclaimed chef Andrew Sheridan demonstrates the art of making brown chicken stock and veal stock, two essential building blocks for creating sumptuous sauces. Understanding the intricacies of these classic stocks will elevate your sauce-making skills and enable you to bring restaurant-quality dishes to your own table. Join us as we delve into the delicious depths of stock-making, learning the techniques and secrets that Andrew has honed over his career. Don't forget to subscribe to stay updated with our culinary journey!
#StockMaking #SauceBase #CookingClass #FrenchCuisine
Veal Stock Recipe: mychefskills.c...
Chicken Stock Recipe: mychefskills.c...