Basics of Stocks - Unilever Food Solutions

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Basics of Stocks

Unilever Food Solutions Executive Chef Jean van der Westhuizen provides an in-depth guide to making the stocks you’ll use in hundreds of restaurant dishes. Follow his hints and tips so that your creations stand out from the crowd.

Basics of Stocks

1

Meet Chef Jean

Let Unilever Food Solutions' very own Chef Jean Van Der Westhuizen take you through a 101 crash-course on making the perfect stock while sharing what he has learned about them on his 20-year culinary journey.

Basics of Stocks

2

Setting up the Kitchen

Almost every kitchen is equipped to make a good amount of stock. Learn what Chef Jean uses in his kitchen.

Basics of Stocks

3

Get the Ingredients Right

Understand the difference between types of stocks and how to build the flavors.

Basics of Stocks

4

Preparation

Follow Chef Jean’s instructions to guarantee even cooking of the ingredients.

Basics of Stocks

5

Techniques

Learn why the temperature of the water you use can make a difference.

Basics of Stocks

6

Skimming

Other than showing you how to skim the stock, Chef Jean shares his suggestions to add a layer of earthiness to stocks.

Basics of Stocks

7

Vegetable Stock

How to get maximum flavor out of your vegetables with as little effort as possible? Learn Chef Jeans trick!

Basics of Stocks

8

Chicken Stock

Learnt how to avoid a bitter chicken stock.

Basics of Stocks

9

Straining Stock

Once all stocks are cooked, Chef Jean strains them to show us the differences in color.

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*Disclaimer: Free Demo & Samples will be offered only to Professional Chefs working in Hotels & Restaurants.