“Indeed, stock is everything in cooking, without it, nothing can be done” – Auguste Escoffier. An essential and indispensable ingredient in any kitchen, be it a domestic or a professional kitchen. Stocks and broths form the foundation of great soups, sauces, and stews. But not all stocks are created equal. In this episode of TEACA Fundamentals, let Chef Gabby Prats teach you the basics of stock and broth making as he explicitly defines the difference between stocks and broths, details the ingredients (and its qualities) needed, discusses the use of various meats as options, demonstrates the preparation of your aromatics, slow and/or flash roasting your bones, and gently simmering and storing your stocks and broths for later or future use. Recipes for meat broths, white and brown stock, chicken, beef, fish and vegetables stocks are all shared in this detailed class on the secrets behind preparing extremely flavorful Stocks and Broths.

1. Preparing and Simmering your White Stock 2. Preparing, Roasting and Simmering your Brown Stock 3. Using Other Meats in Stock Making 4. Storing and Using your Stocks 5. Preparing and Simmering your Broths 6. Storing and Using your Broths 7. Defining the Difference Between Stocks and Broths 8. Identifying the Qualities of a Well-Made Stock