Stocks and Thickeners
Plant-Based
Ask any chef and they’ll tell you that stocks and broths form the foundation of the culinary arts.
In this course, you’ll learn how to create the plant-based stocks and broths that start off your favorite sauces, soups and stews. Then, you’ll learn how to use rouxs, slurries and alternative thickeners to finish your dishes to the highest quality.
In this course, you’ll learn how to create the plant-based stocks and broths that start off your favorite sauces, soups and stews. Then, you’ll learn how to use rouxs, slurries and alternative thickeners to finish your dishes to the highest quality.