Hubert Keller: Secrets Of A Chef
The Secret of Stock
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While some store-bought convenience products are acceptable to chefs, there's just no comparing canned broth with a fragrant, rich homemade version. After demonstrating a classic beef stock, Chef Keller uses it to make a trendy Asian hot pot offering and one of France's most beloved Sunday supper meals. Savory Beef Broth; Shabu Shabu; Pot au Feu.
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Friday, May 24, at 7:30 p.m. on Create
Saturday, May 25, at 1 p.m. on Create
Monday, May 27, at 7:30 p.m. on Create
Friday, May 31, at 7:30 p.m. on Create
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Monday, June 3, at 7:30 p.m. on Create
Friday, June 7, at 7:30 p.m. on Create









