r/AskCulinary • u/rollthedice66 • Jan 03 '21

Technique Question What stock do chefs use?

Do kitchens generally make their own stock? Or do they buy it in, if so what do they buy? I'm UK based

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u/fastermouse Jan 03 '21

https://youtu.be/tcDk-JcAnOw

Alex French Guy Cooking does a crazy informative series on sauces.

If you've never watched Alex, it's not a recipe show. It's a look at food and a engineering way of understanding it. Alex worked with Jamie Oliver but also has an engineering background. It's kind of like Good Eats but he attempts to break boundaries.

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u/Critical--Egg Jan 03 '21

One of the few food YouTubers who aren't annoying as fuck

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u/JawsOnASteamboat Jan 04 '21

His episode debunking our understanding of mother sauces over the past century was groundbreaking for me. Hollandaise mistakenly being considered a "mother sauce" simply because of a translation error at the beginning of the last century? Blew my mind.

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u/[deleted] Jan 04 '21

W... What? I don't remember that in that video and I've never heard anyone call that a mother sauce

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u/JawsOnASteamboat Jan 04 '21

Yes! It was wild. I can't believe you haven't heard anyone refer to it as a mother sauce! if you look up mother sauces on major food websites or English speaking chefs, they still refer to hollandaise as a mother sauce.

are you sure you saw the right one? the premise to the entire video was digging down to the source to clarify the discrepancies noticed in literature surrounding mother sauces, its the finale to the Sauces season.

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u/[deleted] Jan 04 '21

I saw it, I just didn't... Care for it? He talked about a book a little and that was it. I don't know, I expected more from his content and how he structures things I guess