As any professional chef with classical training will tell you, stocks are vitally important to creating dishes packed with flavour. Ever wonder how restaurants get so much flavour into dishes and sauces? Well, it’s got a lot to do with stocks. They use stocks as a base for far more things than you would at home, and probably only because home cooks think of stocks as a big mission. In truth, stocks are simple to make, and the best part is you can make a large pot of stock and freeze portions of it for easy future use.
Liam’s class on stocks will show you how to make professional quality stocks, and not just chicken or fish but a whole variety. Chicken, double chicken, veal, fish, shellfish, mushroom, court-bouillon, sweetcorn, game and Peking duck stocks, to be precise. Naturally we wouldn’t expect you to go hungry or thirsty during the class, so we’ll serve food made from the stocks and, of course, these dishes will be paired with wines.
The class is on 5th February at Chefs Warehouse, from 10am – 2pm. Cost is R700 per person.