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basic stocks #1: introduction


Meet Chef Jean

Hallo! Let Unilever Food Solutions very own Chef Jean Van Der Westhuizen take you through a 101 crash-course on making the perfect stock while sharing what he has learnt about them on his 20 year culinary journey. 

basic stocks #2: kitchen set-up


Setting up the Kitchen

Almost every kitchen is equipped to make a good amount of stock. Learn what Chef Jean uses in his kitchen. 

basic stocks #3: ingredients


Get the ingredients right

Understand the difference between types of stocks and how to build the flavors. 

basic stocks #4: mise en place



Follow Chef Jean’s instructions to guarantee even cooking of the ingredients. 

basic stocks #5: techniques



Learn why the temperature of the water you use can make a difference.  

basic stocks #6: skimming and flavoring



Other than showing you how to skim the stock, Chef Jean shares his suggestions to add a layer of earthiness to stocks. 

basic stocks #7: vegetable stock


Vegetable stock

How to get maximum flavor out of your vegetables with as little effort as possible? Learn Chef Jeans trick!

basic stocks #8: chicken stock


Chicken Stock

Learnt how to avoid a bitter chicken stock. 

basic stocks #9: the results


Straining Stock

Once all stocks are cooked, Chef Jean strains them to show us the differences in color. 

basic stocks #10: unilever food solutions


Unilever Food Solutions Stocks

Chef Jean introduces the Knorr range from Unilever Food Solutions.  Which is great not just for creating stocks but also to finish off the dishes or adding additional depth of flavors to your dishes.