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

Full video, plus rest of lectures series can be found here: chefjacobburton.gumroad.com/l.... Full video course includes bonus recipes and written curriculum.
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** Video Time Codes **
00:00:00 - Introduction to The Five French Mother Sauces
* 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