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Basic Stocks and Broths

Discover the starting point of great culinary creations: stock. We will guide you through a detailed understanding of each type of stock, opening up a world of possibilities.

Stock is a fundamental ingredient in many recipes and it is essential that chefs have a good understanding of it when embarking on their culinary journey.

Stock plays a crucial role in creating varied flavors in every dish. From a white stock that brings subtlety and lightness, to a brown stock that infuses richness and depth of flavor into recipes.

In this online course you will learn the same content as a professional cooking student would during their first academic module. Together with Ignacio Barrios, you will immerse yourself in a detailed course about the preparation, storage and use of stock in various recipes. From the exact choice of ingredients, to the cooking and cooling process.

Mastering these concepts will provide you with exceptional creative freedom to explore and customize each dish, adding your own unique and special touch.

At the end of this online course you will be able to:

  • Master the preparation of a variety of stock, using different types of ingredients as a base.
  • Apply accurate techniques in the selection of ingredients and the preparation process.
  • Understand the importance of proper storage to preserve the quality of the stock.
  • Adapt dishes by using newly acquired knowledge to add unique flavors.
  • Develop the confidence and ability to create your own versions of stock according to your culinary preferences.
Fondos

Course curriculum

Course Content

Chapter 1 - Presentation of the course
Chapter 2 - Theory of Stock and Sauces in the kitchen
Chapter 3 - White stock
Chapter 4 - Brown stock
Chapter 5 - Fish Fumet
Chapter 6 - Vegetable Stock
Chapter 7 - Demi glace with a brown vegetable stock
Share what you have learned
Before you go

What you'll learn

The importance of a making a good stock

You will begin with the preparation of different types of stock: white, brown, fish fumet and vegetable stock. You will learn about their different variations and culinary uses.

You will master the basics, such as the proper preparation of mise en place, to the expert handling of utensils. You will learn the importance of each stage of the process including the correct method of storage.

This course will provide you with a solid foundation to delve into the culinary world and start creating your own flavors.

Who is it for??

It is aimed primarily at those who love to cook at home and cookery students who are starting their careers or people who want to reinforce basic cooking theory.

Recommended equipment

  • Baking trays
  • Saucepans
  • Chinois strainer
  • Ladles
  • Skimmers
  • Cheesecloth/muslin cloth
  • Stock pot
Ignacio Barrios mostrando las distintas formas de realizar fondos
VERY IMPORTANT TIPS

Concepts very well putted, lots of tips.

luanatonezzer
Vegetable Demi Glace

I liked see how another chef creates his stocks. I was most interested by the concept of the Vegetable Demi Glace.

Bill Twaler
Easy to follow, the Chef is very thorough and explains all behind making a good broths

I am not a Chef, I am a foody person that likes to cook at home. The course content is very basic and suits those, who like to understand the theory behind things, because this way they can develop proper intuition to cooking. This course is just one of those course that builds your intuition starting from the basics. I find it easy to follow, the Chef is very thorough and explains it all well.

Catherine Haddad

Ignacio is a culinary entrepreneur and chef who, after gaining experience in renowned kitchens throughout different countries, returned to Peru to establish Urban Kitchen, the country's first participative cooking space.

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 55 min of HD video
  • 5 recipes
  • 24 lessons
  • Recipe book
  • 6 Quizzes
  • Certificate
  • English, Español (VO), Français
  • English, Español, Français, Italiano (BETA), PortuguĂȘs (BETA), Deutsch (BETA)
Level
  • Easy

Ratings and Reviews

4.9
Avg. Rating
232 Ratings
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What's your experience? We'd love to know!
luanatonezzer
Posted 2 weeks ago
VERY IMPORTANT TIPS

Concepts very well putted, lots of tips.

×
Preview Image
Bill Twaler
Posted 3 weeks ago
Vegetable Demi Glace

I liked see how another chef creates his stocks. I was most interested by the concept of the Vegetable Demi Glace.

×
Preview Image
Catherine Haddad
Posted 3 weeks ago
Easy to follow, the Chef is very thorough and explains all behind making a good broths

I am not a Chef, I am a foody person that likes to cook at home. The course content is very basic and suits those, who like to understand the theory behind things, because this way they can develop proper intuition to cooking. This course is just one of those course that builds your intuition starting from the basics. I find it easy to follow, the Chef is very thorough and explains it all well.

×
Preview Image
Show more reviews
What's your experience? We'd love to know!

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