Brown Stock - Brown Sauce - Part 3

This video outlines an absolute essential cooking process for what is probably the most prepared stock in professional cooking. This video/recipe takes you through a series of stages that making brown stock, half glaze (demi glaze) and brown sauce(s) require in order to produce excellent results. The principals demonstrated here can be applied to most stock making formulas. This is an absolute mandatory lesson for any serious cook. (Part 3)