These recipes are adapted from the Art Institute’s: On Cooking Textbook. These are from my notes and I will be revising the information as I do more research. Cooking Time: 8-10 hours Equipment: Large stock pot Sautoir Ladle Skimmer Chinois Ingredients: BONES: 25 pounds of beef knuckles VEGETABLES: 3 pound of mirepoix AROMATICS: Bouquet Garni,  thyme, bay leaf, and parsley stems wrapped in leek leaves COOKING LIQUID: Cold water Take a large roasting pan and place the beef knuckles in […]

Categories: Becoming A Chef: Blogging about Culinary School, Technique • Tags: Brown Stock, Cooking, Cooking Blog, Culinary School, recipe