Quick tip. Submerge beef bones into salted water for overnight , then boil them for 10-15 minutes to get that nasty foam out of it, then bake em & do the rest of the procedure
@@alexsummers1897 yes it does! You can blanch chicken wings, thighs & breasts (or any cut of it) for 3-5 min (so that nasty foam comes out from the chicken) but if you meant “can you leave chicken in salt water” then idk, i never tried it. But the blanching part , works 100%
@@HalimaMajeedhow is it disgusting when your eating the meat that came from the same animal. they also contain many beneficial vitamins and nutrients in the eye, skin, and spine. They also taste good. Learn to respect culture.
О, холодец это вещь! На новый год всегда на столе, улетает первым , потом, конечно, селедочка под шубой и Оливье... Спасибо за рецепт, вино правда не добавляла никогда, и чесночок ближе к концу, когда ставишь бульон и мяско в форму на заморозку...
When you transfer to the pot, after boiling oout the alcohol, use half cold water and half ice for rhe rest of your stock. The ice will melt and the flavors will absorb better into the stock.
Use a pressure cooker. Not an instant pot, a pressure cooker. The type of flavourful and nutritious bone stock you could make in 24-48 hours in a pot on the stove, you could make between 1-2 hours in a pressure cooker. It saved you so so so much time, energy and money. They’re about 60 quid for an 8L one in Argos and the quality is 5x better then anything you could make in a pot over 2 days.
Technically there is no garlic in mirrepoix or in stock. Garlic is a flavor that is added to the final dish you are using the stock for. The stock is a base for many different dishes, so thats why you keep it basic and add things like garlic or salt in the dish you end up making bc you never know if you're even going to need it at all. You dont want every dish to have the taste of garlic.
Stocksnstay good in fridge like left overs... few daze. Freeze for up to 17 years! Lol... freeze for longer than you'll need to. Make stock! Chef Jean-Pierre has a more approachable method and teaches while doing it. Find his vid.
This is more reduced version of it. Prepare once, store it in the freezer and when you want nudle or dumpling soup you just boil a small piece of it in water et voula... Soup is ready in 5 minutes instead in 10 hours
@@davidbhart1867 just did my first batch yesterday and I’m forever grateful for the types. I will be doing these for the rest of my life! I’m already thinking up what else to add in the next batch🤣🙂 this is incredible
Since he and nobody else has replied I will. For most dishes involving dark meat I use dry red wines. Unless you are shooting for Michelin stars and have a huge, well-stocked wine cellar... does it really matter? I personally think that even a cheap, non-optimal wine is better than no wine at all. I know, heresy... I often use whatever wine I have laying around for making stocks and sauces, especially for everyday use. Chilean, South African, Californian, Australian, French, Italian, Spanish, Croatian and German wines etc.. While this sounds incredibly sophisticated (look what kind of wines he has access to!) I have to admit that often these imported wines are incredibly cheap where I live, the local equivalents will cost more, I rarely pay more than 3 to 4 €/$ per bottle, especially for wines I cook with (from personal experience I know that these wines would either be much more expensive or pretty much unobtainable in other countries, especially in the US). So far it has all worked out pretty well. When cooking Italian I try to use an Italian wine etc., but more often than not I used whatever I had available and it worked pretty well. No nasty surprises so far I recently rediscovered a bunch of bottles at my parent's house that I bought over 20 years ago as a cheap, broke student . A close friend who was involved in wine production and owned a vinyard told me that these cheap wines were crap and wouldn't age well. So we tried a few of them and the complaints stopped immediately, we both were surprised how well these actually tasted. I used the leftovers for cooking and the results were great I vividly remember a cheap Australian wine I paid less than 3€ 20 years ago. It was incredible, had aged really well. The same wine, a few years younger sells for 30 bucks now according to google, plus international shipping. So try cheaper wines. If you find one that you can tolerate or even like, buy a box or two, and put them in your basement. Come back again in 5 years and try it again. If it's good, you can look forward to open another bottle next year. If it's average or below,, use it for cooking. If it's really bad, oh well... not much money lost, dilute it with Cokei and use it to get all the annoying relatives and neighbors drunk at your next BBQ.
Quick tip. Submerge beef bones into salted water for overnight , then boil them for 10-15 minutes to get that nasty foam out of it, then bake em & do the rest of the procedure
A combination of salt and baking powder here actually works best
We used to blanch them for a couple minutes not to long tho
I wonder if this would work for chicken as well
@@alexsummers1897 yes it does! You can blanch chicken wings, thighs & breasts (or any cut of it) for 3-5 min (so that nasty foam comes out from the chicken) but if you meant “can you leave chicken in salt water” then idk, i never tried it. But the blanching part , works 100%
Id rather keep that nasty and just scoop it off. Adds to the flavour
они узнали рецепт холодца
Нас раскрыли, сваливаем!!!
Искал этот коммент😂
Это костный бульон
I like how clean his kitchen is !!
It’s not that clean tbh
@@chefboylee keep up your channel!! It’s a great skill to have..
Bro look at the bin at the end 🤮🤢
@@chefboyleeyeah that bin at the end of the vid was nasty tbh
they used to give me salmon spine and heads at my local fishmonger and bones at the butcher super cheap, now it's the same price as ground meat
crazy
mmmm salmon spine my favorite hella crunchy the head too i fw the eyeballs n lips 😍
@@shiestdawgcc0632 ewwww
@@HalimaMajeedhow is it disgusting when your eating the meat that came from the same animal. they also contain many beneficial vitamins and nutrients in the eye, skin, and spine. They also taste good. Learn to respect culture.
@@turiipipip1920 maybe in their culture its foreign and gross. Now whos disrespecting culture 🙄
@@dietmtndew6119the only culture that would find foreign things to be gross is a xenophobic one
Its russian delicacy called "холодец" in contrast they add meat, egg and other vegetables, and yup this is so delicious 😊❤
Особенно если его порезать и с кваском и хреном ядреным. Мммммм.....да с картощечкой с лучком
О, холодец это вещь! На новый год всегда на столе, улетает первым , потом, конечно, селедочка под шубой и Оливье... Спасибо за рецепт, вино правда не добавляла никогда, и чесночок ближе к концу, когда ставишь бульон и мяско в форму на заморозку...
@@ЕленаЗападаева you never added it because it's not same thing. You are talking about aspik this is stock
it's beef stock not a russian delicacy
he says about jele on video, that author shows us@@XxToxicCandyxX1
When he grabs the beef jello and shakes it around a bit. Just made me laugh like a donkey man. 😂😂😂
I'm falling in love again
I always get inspired ,after watching your videos !
A guy who can cook and handsome too.. Man I should look for a husband like him..
When you transfer to the pot, after boiling oout the alcohol, use half cold water and half ice for rhe rest of your stock. The ice will melt and the flavors will absorb better into the stock.
Any benefits adding a bit of ACV to the broth? Heard it's extracting more nutrients from the bones
Use a pressure cooker. Not an instant pot, a pressure cooker. The type of flavourful and nutritious bone stock you could make in 24-48 hours in a pot on the stove, you could make between 1-2 hours in a pressure cooker. It saved you so so so much time, energy and money. They’re about 60 quid for an 8L one in Argos and the quality is 5x better then anything you could make in a pot over 2 days.
Caramelize the onions first!
That 1.5 seconds of knife sharpening is truly terrifying 😂
Холодец из красного вина😮Надо попробовать 😊
Man dude can cook looks fit and has RUclips
Tf u on 🤨
@@rollin60zhis stick
men your under rated
that looks so good
Похож на аля русский холодец!!!😊
This guy sounds exactly like Tom Cruise
Awesome! I love on Bone broth!
Lol
I love your videos
I can. I make this like once every 2 months
is the wine necessary. I really don't like adding alcohol to cooking
brush some tomato paste on to the bones before putting them in the oven and you can skip the wine.
The stock 🤌🏻
We have in my country something similar its called PIHTIJE
Everyone should do this.
Yum! Reheat a lad of that in ramen or pho!
Red wine in pho? No.
Good tips!
Why did you put the cubed beef in there? Seems like a waste
ah! it's been years since i heard someone say Mirepoix!
Thank you. I had no clue what that word was
Is this your first time on RUclips..?
I would rise then boil them bones with salt and cooking wine then rinse again. Then grill them
I love the beef gelo sexual innuendo! Slap it baby! 😂
Technically there is no garlic in mirrepoix or in stock. Garlic is a flavor that is added to the final dish you are using the stock for. The stock is a base for many different dishes, so thats why you keep it basic and add things like garlic or salt in the dish you end up making bc you never know if you're even going to need it at all. You dont want every dish to have the taste of garlic.
Yup your right, dunno why he added wine too. These are things u add to dishes, not to stocks.
I do, in fact, want everything to taste like garlic. Completely agree though on a fundamental level
dude looks like an Asian villain...🤣
Aesthetic-core was the worst thing to happen to short form cooking content
You can cook for me anytime 😊.
Can you please tell me,,, How long I can store it in fridge?
It’s SO DELICIOUS TOO!
Stop looking at me like that!
Beautiful! Thank you!
Perfection!
He sounds like Tom cruise
Beef stock no wine deglaze chef
This is Demi Glaze
Beef shanks, you can find them at any American meat market. Asian markets are wierd but cool.
Pure collagen 👌🏼
No lol, just roast the bones and boil for a day 🥹 add all the veggies fresh to the finished product
Nice! Gonna try it.
Also you can cook it for 12 hours it must be very delicious.
You just made Demi glace
Лучше лук порей и морковь нужно было оставить на желе , красиво смотрелось бы
What’s the shelf life on this?
Shelf life not much but in the freezer it would stay à lot of time
Stocksnstay good in fridge like left overs... few daze. Freeze for up to 17 years! Lol... freeze for longer than you'll need to. Make stock! Chef Jean-Pierre has a more approachable method and teaches while doing it. Find his vid.
У нас у Русских это называется холодец!
Looks good. I probably would have ended up drinking the wine though lol
Now time to make soup dumplings
Can you save the Tallow and use it for butter/cooking?
In your local asian market… is like only asians have cows that have bones 😂
Pov you can use for dumplings
I 💘💘💘 the Chef
😱🙈🙈🙈🤣
REMEBER US WHEN YOUR FAMOUS
Can I use a pressure cooker?
Can i also add rosemary? Does that makes the taste weird ?
No only makes it better ! U can add whatever herb u like. Sage, bay leaf… really anything
All amazing things come from the Asian market
This dude sounds just like Tom Cruise.
Got that same Cambro haha
How long do i bake the bones at 475?
I have questions that how much days this stock will be expired
"XOLODES" suka blyaaaaaaaad.
oh yes! im from hot kitchen in 5 star hotel this totally 💯 % the recipe dude!
jello, start taking notes
It's russian recipe of "Kholosez"
Please don't remove the fat because it's should go with jelly and meat
kholodec(c like in a word "cent")
@@Ax0I0tle thanks ❤️
How long in the freezer before it goes bad?
4-5 months
Thank you 😊
Bro. If you ever look at me like that again...we fucking. Period.
😂
This is literally exactly how I made it when I was a sous
Oui chef 🙏🏻
Look same like in anime😮
Wow
Man beautiful great work
What is it used for?
What was that he first squirted on the shanks when he put the shanks in the oven? It was not just oil
Yes I can
I believe it has the best jiggle physics
Isn’t that how they make the soup in soup dumplings?
This is more reduced version of it. Prepare once, store it in the freezer and when you want nudle or dumpling soup you just boil a small piece of it in water et voula... Soup is ready in 5 minutes instead in 10 hours
New subscribers 😂
Congrats you win a cookie
Me Imagining I’m the beef stock in the beginning of the video
One question how does one find a Asian market😐
Bro I haven't heard someone say mirepoix in so long
Yes I do believe it
Американцы додумались до холодца.
зря вы рассказали им как готовить холодец
Yes.
Bro it would be nice if there's a bgm in your videos
Clasdic cooking!
Хододец, но как то странно, сельдерей, морковь,лук
Ohooo YUM👍👍👍😋😋😋 YAYThanksForSharing👏👏👏
What do you remove the fat? Genuine question
It will spoil a lot faster if they're kept together.
@@davidbhart1867 just did my first batch yesterday and I’m forever grateful for the types. I will be doing these for the rest of my life! I’m already thinking up what else to add in the next batch🤣🙂 this is incredible
What wine do you use
Since he and nobody else has replied I will.
For most dishes involving dark meat I use dry red wines.
Unless you are shooting for Michelin stars and have a huge, well-stocked wine cellar... does it really matter? I personally think that even a cheap, non-optimal wine is better than no wine at all. I know, heresy...
I often use whatever wine I have laying around for making stocks and sauces, especially for everyday use. Chilean, South African, Californian, Australian, French, Italian, Spanish, Croatian and German wines etc.. While this sounds incredibly sophisticated (look what kind of wines he has access to!) I have to admit that often these imported wines are incredibly cheap where I live, the local equivalents will cost more, I rarely pay more than 3 to 4 €/$ per bottle, especially for wines I cook with (from personal experience I know that these wines would either be much more expensive or pretty much unobtainable in other countries, especially in the US). So far it has all worked out pretty well. When cooking Italian I try to use an Italian wine etc., but more often than not I used whatever I had available and it worked pretty well. No nasty surprises so far
I recently rediscovered a bunch of bottles at my parent's house that I bought over 20 years ago as a cheap, broke student . A close friend who was involved in wine production and owned a vinyard told me that these cheap wines were crap and wouldn't age well. So we tried a few of them and the complaints stopped immediately, we both were surprised how well these actually tasted. I used the leftovers for cooking and the results were great
I vividly remember a cheap Australian wine I paid less than 3€ 20 years ago. It was incredible, had aged really well. The same wine, a few years younger sells for 30 bucks now according to google, plus international shipping.
So try cheaper wines. If you find one that you can tolerate or even like, buy a box or two, and put them in your basement. Come back again in 5 years and try it again. If it's good, you can look forward to open another bottle next year. If it's average or below,, use it for cooking. If it's really bad, oh well... not much money lost, dilute it with Cokei and use it to get all the annoying relatives and neighbors drunk at your next BBQ.
When is someone gonna tell him it’s pitcha😂
How did that turn to gelly man 😮
What do you do with the rest of it ?
@@kirahund6711 I was hoping you would say that 👍🏻 I bet they taste glorious with all that marrow ! 😋
475 for how long?
U lost me at avocado oil