Online stock making class: four stocks
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Make poultry, veal, dashi and crustacean stocks, then the sauces built on them, from a Vin Jaune sauce to an exotic bisque, with Jan Hartwig of three-star Jan in Munich.
- 8 lessons
- 43 min
- Stocks
- Professional
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
8 lessons · 43 min total
Introduction FREE
#1 Poultry Stock FREE
#2 Vin Jaune Sauce FREE
#3 Poultry Velouté FREE
#4 Veal Stock FREE
#5 Veal Jus with Red Wine Vinegar 
#6 Dashi & Dashi Beurre Blanc 
#7 Crustacean Stock 
#8 Exotic Crustacean Bisque
At the end of this course you will be able to:
Sweat the vegetables for the Vin Jaune sauce for 5 to 6 minutes until glassy, without colour.
Roast halved, unpeeled onions on the grill plate until caramelised to give a veal stock its amber colour.
Roast crustacean carcasses at 150°C, then flambé them with cognac.
Reduce the crustacean stock by half for the bisque, then add the cream and bring it to the boil once.
About this class
This online stock making class pairs each stock with the sauces it carries: poultry stock with a Vin Jaune sauce and a velouté, veal stock with a veal jus, dashi with a dashi beurre blanc, and crustacean stock with an exotic bisque.
Temperature runs through every lesson. Jan starts his stocks with ice and cold water so they heat slowly, and infuses kombu at 60°C for an hour, like tea. The veal jus takes three days, each day’s jus poured over freshly roasted bones, and the bisque ends far from France, with galangal, lemongrass and kaffir lime.
- Lessons
- 8
- Video
- 43 min HD
- Level
- Professional
- Audio
- German (VO)
- Subtitles
- English, French, German, Spanish, Italian
“We always prepare a whole tipper load of 40 to 50 liter and freeze it.”
Jan Hartwig · Lesson #1
PROBuild flavour from the stock up.
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MEET YOUR INSTRUCTOR
Jan Hartwig
Chef and owner, Jan, Munich
- Three starsJan, Munich, since 2023.
- AtelierLed the kitchen at the Hotel Bayerischer Hof for four years.
Jan Hartwig is one of Germany’s most renowned chefs and has worked in several prestigious restaurants. He now cooks at his own restaurant, Jan, in Munich.
He is known for creative cooking that takes inspiration from abroad, which is why this class moves from French classics to a Japanese dashi and a bisque with Southeast Asian aromatics.
Dashi scaler
Example values. Lesson #6 keeps the water at 60°C at most, because kombu infuses like tea, and hotter water distorts its taste and aroma. Each batch of dashi beurre blanc takes 500 ml of dashi and 200 g of butter.
Key concepts
Stock
A savoury liquid made by simmering bones, vegetables and aromatics. Taught in lesson #1. (Wikipedia)
Vin jaune
A yellow wine from the Jura region of France, aged under a film of yeast. Taught in lesson #2. (Wikipedia)
Velouté sauce
A French sauce made from a light stock, one of the mother sauces. Taught in lesson #3. (Wikipedia)
Dashi
A Japanese stock, often made with kombu and bonito flakes. Taught in lesson #6. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #4 are free to watch, no card required. To watch all 8 lessons with Jan, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need to make the stocks first?
No. Each stock is made in its own lesson, and the sauces built on it follow, so you can cook in order, starting with the poultry stock in lesson #1.
What level is it, and what language?
Professional level. Jan teaches in German, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
This class has no separate recipe pages yet. The ingredients and quantities are listed with each lesson.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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