How To make Brown Stock
2 lb Beef Bones And Trimmings
2 lb Veal Bones, Cut Up
3 lg Carrots, Scrubbed, Unpeeled,
-and Cut Up 3 lg Onions, Quartered
1 Stalk Celery, Split
1 Clove Garlic, Crushed
2 tb Olive Oil
2 c Hearty Red Wine
1 bn Fresh Parsley
Several Sprigs Of Fresh -Thyme Freshly Ground Black Pepper -To Taste 8 c Water
Preheat the oven to 400 -degrees F. Spread the -bones, Carrots, onions, celery, and -garlic in a roasting pan -and Sprinkle them with the oil. -Roast, turning the bones -from Time to time, until very -well browned, about 1 1/2 -hours. Scrape the bones and -vegetables into a large -stock kettle. Add the remaining -ingredients and simmer over -low heat for 4 To 5 hours, or longer,
-skimming the foam from the It is not difficult to make stock at home, and the results are well worth the trouble. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove. surface from time to time. Then strain the stock through a cheesecloth lined strainer and allow it to cool. Skim off any fat and chill. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams
How To make Brown Stock's Videos
How to Make Brown Beef Stock from BEEF BONES. Simple and Easy to make Recipes BONE BROTH
Brown Beef Stock Recipe
Olive oil
5 lbs Beef Bones
1 lb Carrots
1 lb Onion
1 lb Celery
3 to 5 Garlic Cloves
1/4 C Tomato Paste
1 Bunch Thyme
Black Pepper
1 C Dry Red Wine
12 C Water
Roast 450 to 500 degrees for 20 min then add vegetables and roast for 25 to 30 minutes. then add to stock pot with water and wine and simmer for 6 to 8 hours. strain and cool before refrigerating
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Basic Brown Stock
Adl kaldu dasar berwarna coklat hasil dr rebusan tulang ayam / sapi dan sayuran + rempah, sbg basic dr macam2 saus dan sup.
Ttl masak dr air naik hingga jadi 3-4 jam unt ayam dan sapi 4-5.
.
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Can you believe that’s beef stock?
Michelin quality beef stock
Recipe on IG -
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Stock Secrets Chefs Won’t Tell You
Stock Secrets Chefs Won’t Tell You
Brown Chicken Stock in the Instant Pot:
Brown Chicken Stock on the Stove:
00:00 Intro
01:13 I don’t want to waste the chicken meat on stock. Can I use a carcass leftover from roasted chicken to make stock?
04:25 Can I make stock out of raw chicken? Why do you need to roast it?
05:09 Can I remove the skin from the chicken before making stock? Isn’t it all fat and we remove the fat in the end, so why add it in the first place?
06:13 Your stock calls for salt free rotisserie chickens. If I can’t find salf-free ones, can I use salted ones?
07:43 Instead of buying rotisserie chickens, can I roast my own chicken to make stock?
08:24 How much water should I use per pound of chicken?
09:44 Can I add powdered gelatin to store bought (or wimpy homemade) stock to make a pan sauce or a braise?
11:06 Why should I strain out the solids before reducing the stock?
12:00 I have a recipe that calls for 4 cups of chicken stock -- how much of your chicken stock is that?
14:02 A better way to think about stock
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
How to to make a Chicken Stock from scratch
in this video you will learn how to make a fresh homemade chicken stock. the chicken stock made in this video can be enhanced by using ready made stock (chicken or vegetable) instead of water.
Remember that by making your own stock you will always get better flavors in your dish.
in French cuisine chicken stock can be use for Sauces, Veloute, soups, broth and reduced to an essence for mayonnaise based preparations.
Ingredients needed:
1KG in total of either chicken bones and or chicken pieces
100 grams of Carrots
100 grams of onions
200 grams of leek (White part only for the bouquet garni)
80 grams of Celery stokes
1 bouquet garni
Cooking liquids:
1.5 Liter water or stock (for double the flavor)
Sesonning:
rock salt
cloves (pinned on the onions)
black peper (optional)
Cooking time:
45 minutes to an hour
Technical term used:
- Blanching a meat = plunging the meat in a stockpot or pan in cold water then bring the water to the boil to remove impurities and excess of salt (when blanching salted pork belly )
video link on how to make the bouquet garni: