SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
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In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique.
In our next episode, we will cover the other two modern mother sauces, purees and emulsions.
Related Podcasts & Videos
SCS 002 | Culinary Stocks Part One - Veal Stock SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1 SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2 SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3 SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4 SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5 Sauces and Soups Video Index
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Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum. Follow Chef Jacob on Instagram and Twitter. Subscribe to the Stella Culinary YouTube Channel.
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