How To make Veal Stock Master Chefs
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
combination of veal :
and beef bones 2 md Onions, trimmed, quartered
don't peel 2 lg Carrots, peeled, trimmed
:
coarsely chopped 2 ea Celery, stalks, trimmed,
coarsely chopped 1 ea Leek, trimmed, halved
:
lengthwise, coarsely chopped, (white and :
green parts) 4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
cored, coarsely chopped 1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
:
-- Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
How To make Veal Stock Master Chefs's Videos
Classic and Essential Beef Stock | Chef Jean-Pierre
Hello There Friends! This is a re-make of our original stock recipe recorded 9 years ago in 480p technology. This one is in 4K it is the same recipe maybe with a few changes. It is a must make and the base for so many recipes. I hope you like and make enough to freeze for 17 Years :) Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Learn How to Make Veal Stock with Chef Victor Scargle from Atelier Fine Foods and Catering
Learn how to make veal stock with Chef Victor Scargle from Atelier Fine Foods and Catering.
Learn more about Atelier FIne Foods and Catering.
Taste
Our vision has been to offer unique gourmet items to enhance and expand all that is available in our region and share our passion for the finest delicacies from all over the world, from caviar and smoked salmon to foie gras and the most amazing cheeses. These are epicurean delights unparalleled in Napa and Sonoma that unite the best of our local cuisine with the finest the world has to offer.We have enhanced our culinary program with the addition of renowned chef Victor Scargle as Culinary Director, our own line of gourmet foods, and elegant catering offerings.
Atelier Fine Foods & Catering is the evolution of the Atelier gourmet boutique — an épicerie with a curated assortment of culinary delights that opened in Yountville in February 2016 — into a full range of culinary services.
Experience
We specialize in weddings, small or large functions and corporate events. With impeccable attention to detail, our team will create an exclusive event at one of our locations or we can bring the experience to you, adding an inviting palette of linens, candles and décor to your design. Direct from the farm, locally-grown products tied to the seasons enhance the experience that we can provide.
We look forward to creating a truly memorable feast for all the senses at your next special occasion.
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707.967.7600 ext 3
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Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
MARCO RESPONDS: How to chop an ONION the REAL way
In response to celebrity chef Jamie Oliver's onion chopping method, Marco Pierre White talks us through the REAL way to cut an onion!
Marco take us through the history of cutting onions from the classic chef school method of using kitchen crystals, to his far fetched preferred personal method.
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Every home cook should watch this video! | Chef Jean-Pierre
Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
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PRODUCTS USED BY CHEF:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
VPT Cooks: Brown Veal Stock
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