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	Podcast:		Stella Culinary School
	Episode:		SCS 048 \| Culinary Boot Camp Day Two - S is for Sauce Part 2
	Category:		Arts
	Duration:		00:52:24
	Publish Date:		2018-06-14 08:00:00
	Description:		Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making. In this episode, we continue our discussion, with a deep dive into emulsifications and purees. Related Podcasts & Videos SCS 002 \| Culinary Stocks Part One - Veal Stock SCS 003 \| Culinary Stocks Part Two - Chicken, Vegetable & Fish SCS 009 \| Hollandaise Sauce - Five French Mother Sauces Part 1 SCS 010 \| Sauce Veloute - Five French Mother Sauces Part 2 SCS 011 \| Bechamel Sauce - Five French Mother Sauces Part 3 SCS 012 \| Sauce Tomat - Five French Mother Sauces Part 4 SCS 013 \| Espagnole Sauce - Five French Mother Sauces Part 5 SCS 047 \| Culinary Boot Camp Day One - S is for Sauce Part 1 Sauces and Soups Video Index What Is An Emulsion? A Cook's Guide - Food Science Video Other Links Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum. Follow Chef Jacob on Instagram and Twitter. Subscribe to the Stella Culinary YouTube Channel.
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