Stock flavours

Moment at 0:47 in What I Learned in Restaurants That Made My Home Cooking Better by Andy Cooks.

What I Learned in Restaurants That Made My Home Cooking Better

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• The core lesson
• Build the base early
• Extract flavor from what you have
• Develop aromatics and umami
• Respect the main ingredient
• Brining and temperature matter
• Give braises time to develop
• Finishing is where balance happens
• The prawn pasta demonstrates the whole system
• The takeaway
• Intro
• Stock flavours
• Shellfish oil
• Tempering spices
• Build base for tomato sauce
• Tips for building base flavours
• Maillard reaction
• Chicken curry middle flavours
• Temperature
• Resting braised meat overnight
• Adding acid and finishing spice
• Vinegars
• Prawn pasta
• Herbs, lemon and lemon zest

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