Why I use stock to make stock ( as per escoffier )

Types of cooking stocks (as define by escoffier) Why do I use stock to make cooking stocks? This is something a lot of people have been discussing about and I am addressing this concern in this video.

In this "rough" guide to cooking stock I am providing some information on the the vision of how cooking stock should me made in the style of escoffier.

I thought I'll let everyone know that when I am cooking I am using an escoffier cooking style.

the one thing to remember is that when it comes to cooking stocks, and regardless if you make a chicken stock , a veal stock, a beef stock or even ac fish stock. the techniques are more or less the same. however they are usually meant to be used in professional kitchens.

in this video I give my tips on how to make a great cooking stock at home in less then 1 hour. and all that still following escoffier principle.
it simple and it works very well.

get the english version of the escoffier book:
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My favorite frying pan:
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Online food converter:
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https://thefrenchcookingacademy.com

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