Sauces And Soups

Classic Fish Stock

In this video, we go over how to make a classic version of fish stock. While the process is pretty straight forward, here are some main points to keep in mind:

  • The classic ratio of fish bones to mirepoix is 10:1. So for every ten pounds of fish bones, you'll need one pound of mirepoix (which is a 2:1:1 ratio of onions, celery and carrots, by weight). But like most recipes, feel free to adjust ratios to fit your own personal taste preferences.

  • The mirepoix is steamed with butter and white wine at the bottom of the stock pot to help release their aromas but it will also help prevent the delicate flesh and bones from sticking to the bottom of the pot and scorching.

  • The white wine used for fish stock shouldn't be overly acidic, tannic or oaky. The overall amount of wine used is a matter of taste, but a one cup per every 10 cups of water is a good starting point. However, the white wine isn't critical and can be omitted if desired.

  • Fish stock should only be simmered for 45-60 minutes max to help preserve its delicate flavor.

Futher Resources

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

Composed Cauliflower Soup: The Completed Dish


In a previous video, I demonstrated how to make a cauliflower soup base. In this video, we will complete the dish by presenting what is called a "composed soup," where the garnishes are placed in a bowl and the soup base is poured table side.

Related Posts

The list can go on, but instead, what are your ideas? How can you take fresh pasta and turn it into your own unique dish? Let me know in the comments!

This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.

 

How to Reinforce and Reduce Chicken Stock | Video


This video will demonstrate how to concentrate roasted chicken stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, a cornerstone of sauce making during the hauté cuisine movement. Reinforced stocks are still commonly used in high end kitchens today, using reduction to concentrate and thicken a sauce instead of the more classic roux or liason.


Further Information


This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

Cauliflower Soup Recipe | Video



This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.

Simple Soup Ratio

For every one head of cauliflower you will need:
  • 4 ounce whole butter (always unsalted)
  • 1 yellow onion - Here's how to julienne an onion if your unfamiliar with that technique.
  • 1 large shallot (or two small)
  • 3 cloves of garlic (peeled)
  • 2 leeks (white and light green)
  • 1 cup white wine
  • 1 cup heavy cream
  • Enough water to cover
  • Kosher salt to taste
To see how this soup is plated and served, click here.

Tools Used In This Video


This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

Classic Mornay (Cheese) Sauce | Video



This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.

Further Information:

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

Escoffier's Bechamel Sauce | Video



In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.

One of the more common stories is that sauce bechamel was originally created by Louis de Bechamel's chef, who of course named his famous sauce after the guy signing the paychecks (celebrity chefs didn't exist in the 17th century). This "original" version of bechamel was actually a veloute or stock based sauce that was thickened with fresh cream.

Marie-Antoine Careme (1784-1883), considered to be the founder of haute cuisine, continued the tradition of making a stock based sauce, thickened with fresh cream and mounted it at the end of simmering with a liason (see links below).

Along came Escoffier (1886-1935), who's contribution to haute cuisine was to modernize and simplify Careme's complex recipes and ornate style. Escoffier also had the most influence on our understanding of the "Five French Mother Sauces," which he listed as hollandaise, veloute, tomat, espagnole and bechamel. It is at this point this point that bechamel became the milk based sauce thickened with a white roux that is commonly taught in culinary schools today.

Still influenced by Careme's bechamel flavors, Escoffier's version calls for "frying" white veal and minced onion together in butter, without allowing it to brown. This mixture is then added to the roux thickened milk with the addition of thyme, simmered for one hour, strained and seasoned with nutmeg, white pepper and salt.

Further Information:
External Resources:


This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

"Culinary School" Bechamel Sauce | How To Video



This video will teach you how to make the most common version of béchamel taught in culinary schools today.

Further Information


This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

How To Make A Stabilized Beurre Blanc Using Xanthan Gum | Video



This video will teach you how to make a stabilized beurre blanc using Xanthan Gum.

More Resources
This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

Sauces And Soups Video Index

Welcome to Stella Culinary's Sauces And Soups HD-Video-Podcast. This series will start by demonstrating basic sauce making techniques, including stocks, pan sauces, and mother sauces, and then progress to more advanced creations. These videos are meant to be an accompaniment to The Stella Culinary School Podcast, which is our flag-ship audio lecture series. It is highly recommended that you listen to Stella Culinary School Podcast Episodes 2, 3 & 9-13.


If you have requests for future videos, please leave them in the comment section below.






 

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Sauces And Soups Video Index
SNS 1| Roasted Veal Stock This video will take you through the process of making a roasted veal stock. For the audio lectures, recipes and to take the Stocks Quiz, check out http://www.stellaculinary.com/stock
SNS 2| Chicken Stock How to make a classic chicken stock. Great for sauces, soups and braising.
SNS 3| Vegetable Stock Learn how to make a classic vegetable stock.
SNS 4| Beurre Blanc Beurre blanc is an emulsified sauce using butter and white wine. It goes great with fish, poultry and vegetables.
SNS 5| Pan Reduction One of the most important sauces to know how to make. Perfect for any protein that you may pan roast. This is a basic technique that every cook should know and understand.
SNS 6| Stabilized Beurre Blanc Using Xanthan Gum This video will teach you how to make a stabilized beurre blanc using Xanthan Gum.
SNS 7| Roux

This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. We will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

SNS 8| "Culinary School" Bechamel Sauce This video will teach you how to make Bechamel sauce, one of the five French mother sauces. This is a milk based sauce, thickened with a white roux and the most common version of bechamel taught in culinary schools today. In future episodes we will explore earlier versions of the bechamel sauce.
SNS 9| Escoffier's Bechamel Sauce This video will demonstrate Escoffier's version of Sauce Bechamel, a milk based French Mother Sauce that is thickened with a white roux.
SNS 10| Classic Mornay Sauce How to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.
SNS 11| Cauliflower Soup This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. To see how we currently plate this soup at Stella, click here.
SNS 12| Reinforce and Reduce Chicken Stock This video will demonstrate how to concentrate roasted chicken stock by reducing and reinforcing its flavors.
SNS 13| Classic Fish Stock This video will teach you how to make a classic fish stock.
SNS 14| White Chicken Stock - Classic Recipe How to make a classic, white, chicken stock.
SNS 15| Sauce Vierge A raw, emulsified tomato sauce that is great for summer salad.
SNS 16| Classic Mayonnaise In this video, I demonstrate a classic mayonnaise recipe that uses egg yolks, canola oil, mustard powder, lemon juice, kosher salt and white pepper.
SNS 17| Simple Tomato Sauce for Pasta and Pizza A simple, fresh, tomato sauce made that can be used to dress a simple pastas dish or pizza.
SNS 18| How To Make Consommé Learn this classic technique that clarifies stocks and broths.

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