This section of the training introduces you to the classic French way of producing pen extract as a base for various types of soups and sauces, as used by Cordon Bleu High School chefs.
This is the finest way to prepare stock or stock in a healthy way to add flavor to other dishes, and by thickening it, you can make an ideal demiglace and freeze it, which can be used in a matter of minutes to cook a variety of foods and stews. Improved the sauce and soup to great levels.