Full video, plus rest of lectures series can be found here: https://chefjacobburton.gumroad.com/l.... Full video course includes bonus recipes and written curriculum.

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** Video Time Codes **

00:00:00 – Introduction to The Five French Mother Sauces

* http://StellaCulinary.com/mother
* Crareme’s original 4 French Mother Sauces
* Escoffier’s Five French Mother Sauces
* The three types of roux used to thicken sauces & soups in French Cuisine.

* A brief overview of Veloute, Brown Sauce (Espagnole), Sauce Tomato, Hollandaise, & Bechamel
* Why the 5 French mother sauces aren’t the best approach to learning how to make sauces.

00:07:45 – The Three Modern Mother Sauces

A technique based approach to sauce making.
To make any sauce, you only need to understand three techniques; Reduction, Emulsion, Puree

00:09:45 – Modern Mother Sauce #1 | Reduction

* What makes a reduction sauce and why would you reduce something?
* The importance of collagen and gelatin in a reduction sauce.
Why is dark meat dark? (Myoglobin)

00:14:21 – An Overview of Culinary Stocks

* What is a stock?
* The process of making a veal or other meat based stocks.
* The importance of collagen in stock making.
* Meat flavor from young animal versus older animals.
* What types of bones should you use for making stock?

00:19:00 – Roasted Stock Process

* What is mirepoix?
* The importance of using oil when roasting bones.
* Should you peel your mirepoix when making stock?
* What is a sachet and how do you use it?
* Time temperature abuse in stock making.
* When should you add your mirepoix to a culinary stock?
* Why you shouldn’t add salt to stock.

00:27:10 – Reinforcement and Reduction of Culinary Stocks

* How to make a veal demi-glace.
* Deglazing during the reduction step.
* The importance of cooking and reducing alcohol by at least half.
* Adding flavor to your sauce using meat scraps.

00:33:10 – How to Make a Pan Reduction Sauce

00:47:20 – How to Finish a Pan Reduction Sauce

00:52:30 – Sauce Thickeners & Gravies

* Thanksgiving Day Gravy
* What is a roux and how to make it?
* What causes clumpy gravy?
* The gravy making process.
* Separating a turkey for more even cooking (video:
* Breaking down a whole turkey
* Pan Roasting A Turkey Breast
* Cooking Turkey Legs
* How to make a turkey stock
* When and why do you use a starch thickener when making a sauce?
* Link: Starch Thickener Ratios

01:00:00 – Reduction Sauce Q&A

01:20:30 - What’s the difference between stock and broth?

* What is a consommé
* How to make a consommé
* Egg white clarification in wine making

01:26:35 - Pan Sauce Q&A Part 2

* When you’re reducing a stock, how do you gauge how high of a flame to use?

* What does mise en place mean?
* A la minute cooking.
* How many dishes is each chef cooking at one time in a restaurant?
* Have you ever heard of a quite kitchen?

01:34:55 – MODERN MOTHER SAUCE #2 – PUREES

* Root Vegetable Puree Method
* Best practices for making a puree.
* Ex). How to make a basic carrot puree.
* Almost all purees are vegetable or fruit based.
* Root vegetable blanching.
* Steaming root vegetables for purees.
* Using a tamis in the chicken for puree.
* Pommes puree (extra butter mashed potatoes).
* Is a tamis a food mil?
* Passing a puree through a chinois.
* Do you cool root vegetables in an ice bath before pureeing?

01:47:08 – Green Vegetable Puree Method & Technique

* Understanding Chlorophyll in Green Vegetables.
* Green vegetable blanching method.
* The Chlorophyllase enzyme.
* Adding baking soda or other alkaline ingredients to vegetable blanching water.

* How acid destabilizes the green color of vegetables.

01:57:45 – MODERN MOTHER SAUCE #3 – EMULSIONS

* What makes an emulsion different than a puree?
* What is “shearing force or power?”
* How to stabilize an emulsion and keep it from separating / breaking.
* Shearing power & viscosity.
* Why is it important to drizzle your fat slowly into an emulsification at the beginning of the process?

* Different types of emulsifiers and stabilizers discussed.
* Why xanthan gum is used and it’s versatility.

02:11:30 – Questions on Emulsion Sauces