LIPAVI - Professional Sous Vide Equipment

Brown Stock (Pork)

While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.

Prep: 0:30:00 Cook: 1:00:00 Medium

This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.

Prep: 0:30:00 Cook: 1:00:00 Medium

This is a streamlined version of a classic sauce. More common in restaurants than in homes, it is now found in the packaged sauce section.

Prep: 0:30:00 Cook: 1:00:00 Medium

Anyone who has purchased a sub-primal cut of beef wonders what to do with all that scrap. Here is how restaurant chefs make the most of it.

Prep: 0:30:00 Cook: 1:00:00 Medium

This recipe is for people that like Worcestershire sauce, Coca-Cola, and A-1 sauce, but don't know quite where that flavor comes from.

Prep: 0:30:00 Cook: 1:00:00 Medium

The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne

Prep: 0:30:00 Cook: 1:00:00 Medium