30 min listen
SCS 010 | Sauce Veloute
ratings:
Length:
36 minutes
Released:
Jun 20, 2017
Format:
Podcast episode
Description
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
Released:
Jun 20, 2017
Format:
Podcast episode
Titles in the series (74)
SCS 004 | Blanching: Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables. by Stella Culinary School