Thank you so much Chef John, your teachings are such an inspiration. I cant find your exact recipe for brown beef stock. A few questions if you don't mind? You said previously "For 10 pounds of bones use 4 -5 medium size onions, 3-4 large carrots and 3-4 large ribs of celery."...how much garlic, tomato paste and water for this amount of bones? Is adding beef trimmings a waste of ingredients? If the stock is gelatinous stock at room temperature is that the sign of a well made stock? Or doesn't it matter? Many thanks
About 1 cup of chopped garlic, 2-3 cups of tomato paste and of course cover the food with water. Beef trimmings are perfect. Gelatin is good and a natural response to using bones. Many "your welcomes"!!
Hi Chef What proportion of bone do you put in with the Mirapoix ? Thanks in advance and also thank you for a really informative series of fun to watch videos. I've got the Mirapoix in the oven "as we speak! " I know I should have asked before starting the process but I'm expecting to have to do this a number of times anyway before I can get anywhere close to a perfect stock ! 😄
As I understand it the main difference between a stock and a broth is that a stock has the cartilage and marrow taste (more textural than anything else) and a broth has the taste of the meat. So if thats true why are you straining off the marrow, just to get rid of the fat, when the fat is easily removed after refrigerating the stock, by separating the fat cap, a step I think you have to do regardless (haven't seen that far)?
Let me take a shot at your questions: First off, a stock (any) is defined as a flavored water that has previously extracted it's flavor from something else. In other words, if I mix some tomato juice into some water - I DON'T have tomato stock. I have tomato flavored water. On the other hand, if I simmered 5 pounds of whole tomatoes in water for a few hours and then strained it - I WOULD have a tomato stock. Having said that, your next observation is based on something that isn't accurate and therefore, I have no response for it. Maybe you haven't gotten to the part in this video series on brown stock that spells out the do's & don'ts of removing fat from the simmering pot. Here's a link to my printable written recipe for this brown stock & brown sauce video. I cover in detail the nuances associated with managing the accumulating fat on the top of stock pots - in general: www.raven.directory/?v=GrSpTrodD-w
youre right, and all the "cooked" vegetables also lost a lot of flavor when he dumped the "fat" off into the scum bucket. smh come on chef get it together.
@@notavailable.000 www.raven.directory/?v=GrSpTrodD-w Here's the link to my written recipe. Your comment reflects your misunderstanding of the process and the practical aspects of making brown stock. One day, after you've read my written text on this subject and after you've made this preparation a few hundred times (I've literally made it thousands of times) maybe you'll be better equipped to criticize your own deficiencies, both in your cooking and your communication skills. For right now though, you need some more schooling.
Enjoying the videos. Like a hands on course 😊. Thank you!! One question: how long does the Mirapoix need to be in the oven please anyone? I didn't catch that.
Until it's completely cooked and somewhat slightly browned. In the case of this video it was probably about 90 minutes or so. Of course the temperature of the oven and the type of cookware being used also plays a role in answering the timing question.
So, did you get anything from watching this video? If that's what you got then you missed the whole purpose of the video. I also said that there's a number of different ways that this stock/sauce can be made. Now I understand. You were so busy trying to figure out how you could demonstrate how smart you are that you ended up demonstrating how short sighted you are instead. Good luck with that.
I never worry about removing fat during the cooking process. I remove the fat when it’s all said and done by refrigerating the finished stock and then removing the solid layer of fat on top. Am I doing this incorrectly?
Yes you are. It's been well established through trial & error over the last couple of centuries that there are three negative effects from leaving the top of a stock pot covered with fat while cooking it. First, the flavor/taste of the fat gets transferred to the stock. The most common exception to that rule is when a cook intentionally leaves some or all of the chicken fat on top of a simmering chicken stock, which is a flavor enhancement method for transferring the "schmaltz" (chicken fat) flavor to the stock. Second, the fat seals the top and does not allow for the stock to easily breath during the cooking time. A couple things happen to stocks that cannot easily breathe. First, it creates more heat within the pot which can cause a low setting to actually be functioning as medium setting effect. Second, it can and does cause the stock to become cloudy and less clear. That happens because the sealed top can cause the stock to simmer faster and if the fat is being circulated in the stock that will also add to it becoming cloudy. Btw - none of my comment response here would or should prevent you from continuing to chill the stock overnight and then removing the fat in the morning. You would just be removing substantially less fat. The real question here has not been asked. That question is whether or not you have a reason FOR NOT removing the fat and scum throughout the simmering process. I already know the answer but I'm sure the other viewers would be interested in hearing yours directly from you. Remember, cooking treatments/applications and methods are always determined by "WHY" they are performed - not by why they "ARE NOT" performed. Finally, you didn't indicate whether or not you've been straining the stock before you refrigerate it over night. I'd be interested in knowing that as well. Hopefully, you'll get back to us on this and we can complete this discussion. Thanks for your comment !!!
I put my tomato paste on the bones after I coloured them in the oven,then my tomato paste turns dark brown, almost , a litle bit black,it doesn't taste burned and that gives my stock a very deep brown colour and taste.I see you drain your vegetables before ,but that gives your dishwasher more work,and cost you more in the end,love the the video!
I'm glad you love the video. You're very funny though !! For a couple of reasons - I can't even begin to give a credible response to your comment. The first obvious reason is in your first sentence. You actually think that while you're sitting there watching my video to learn more about making brown stock/sauce - that at the same time you can elude and imply that you have comparable, credible or valuable information to offer myself and the other viewers here about how we should proceed when making this preparation. Fortantly, for the other viewer here, I'm about 5000 brown stocks and brown sauces ahead of you. Yes, I said 5000. The second obvious reason is in your second sentence. You have no clue as to why the vegetables were drained, in spite of the fact that I directly spoke to that question in the video and explained why adding the additional fat to the stock pot has specific negative effects that are easily avoided by draining the vegetables. On top of that, there's a sense of arrogance threaded throughout the little declarations in your comment which most of us probably find annoying. Finally, I recommend that you grab your remote control and get back on the couch and pay attention.
Wow! I saw a different video on making stock that was SOOOO inferior to what he is telling us. I think it would be the difference of eating at a five star restaurant and a 3 star restaurant. It seems time consuming, but incredible when you need a good stock.
Yes, I've heard that myth before. I've also watched a hundred cooks do that and their sauce was not any better!! LOL. They usually spread the tomato paste all over the bones and actually end up causing sections of the bones to be less brown upon completion. Does that lack of browning the bones completely also improve the color?? LOL
@@occamsox5331 I agree. LOL. Sometimes people post comments that are difficult to respond to because the comments themselves are often based on an untruth or a false premise of legitimacy. I often attempt to give a broader answer/response that answers a question that isn't be asked so that the person leaving such a comment actually learns something that they've obviously missed along the way.
i like the videos, but i can already tell that this chef isn't fundamentally sound when it comes to sanitary. he's touching food with his utility towel, and when he coughed in his hand, he should have washed his hands.
+TheSeasonedCook I see what that guy is saying....on the other hand....whatever "germs" would be on those bones...would be destroyed by the heat during the cooking process...wouldn't they? I think they would.
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Thank you so much Chef John, your teachings are such an inspiration.
I cant find your exact recipe for brown beef stock.
A few questions if you don't mind?
You said previously "For 10 pounds of bones use 4 -5 medium size onions, 3-4 large carrots and 3-4 large ribs of celery."...how much garlic, tomato paste and water for this amount of bones?
Is adding beef trimmings a waste of ingredients?
If the stock is gelatinous stock at room temperature is that the sign of a well made stock? Or doesn't it matter?
Many thanks
About 1 cup of chopped garlic, 2-3 cups of tomato paste and of course cover the food with water. Beef trimmings are perfect. Gelatin is good and a natural response to using bones.
Many "your welcomes"!!
Hi Chef
What proportion of bone do you put in with the Mirapoix ? Thanks in advance and also thank you for a really informative series of fun to watch videos. I've got the Mirapoix in the oven "as we speak! " I know I should have asked before starting the process but I'm expecting to have to do this a number of times anyway before I can get anywhere close to a perfect stock ! 😄
Thanks for the kind words.
For 10 pounds of bones use 4 -5 medium size onions, 3-4 large carrots and 3-4 large ribs of celery.
As I understand it the main difference between a stock and a broth is that a stock has the cartilage and marrow taste (more textural than anything else) and a broth has the taste of the meat. So if thats true why are you straining off the marrow, just to get rid of the fat, when the fat is easily removed after refrigerating the stock, by separating the fat cap, a step I think you have to do regardless (haven't seen that far)?
Let me take a shot at your questions:
First off, a stock (any) is defined as a flavored water that has previously extracted it's flavor from something else. In other words, if I mix some tomato juice into some water - I DON'T have tomato stock. I have tomato flavored water. On the other hand, if I simmered 5 pounds of whole tomatoes in water for a few hours and then strained it - I WOULD have a tomato stock.
Having said that, your next observation is based on something that isn't accurate and therefore, I have no response for it. Maybe you haven't gotten to the part in this video series on brown stock that spells out the do's & don'ts of removing fat from the simmering pot. Here's a link to my printable written recipe for this brown stock & brown sauce video. I cover in detail the nuances associated with managing the accumulating fat on the top of stock pots - in general:
www.raven.directory/?v=GrSpTrodD-w
youre right, and all the "cooked" vegetables also lost a lot of flavor when he dumped the "fat" off into the scum bucket. smh come on chef get it together.
@@notavailable.000 www.raven.directory/?v=GrSpTrodD-w
Here's the link to my written recipe. Your comment reflects your misunderstanding of the process and the practical aspects of making brown stock. One day, after you've read my written text on this subject and after you've made this preparation a few hundred times (I've literally made it thousands of times) maybe you'll be better equipped to criticize your own deficiencies, both in your cooking and your communication skills.
For right now though, you need some more schooling.
Enjoying the videos. Like a hands on course 😊. Thank you!! One question: how long does the Mirapoix need to be in the oven please anyone? I didn't catch that.
Until it's completely cooked and somewhat slightly browned. In the case of this video it was probably about 90 minutes or so. Of course the temperature of the oven and the type of cookware being used also plays a role in answering the timing question.
Toasting/roasting the garlic is optional, except that it's really not. It improves the flavor tremendously.
So, did you get anything from watching this video? If that's what you got then you missed the whole purpose of the video. I also said that there's a number of different ways that this stock/sauce can be made.
Now I understand. You were so busy trying to figure out how you could demonstrate how smart you are that you ended up demonstrating how short sighted you are instead. Good luck with that.
I never worry about removing fat during the cooking process. I remove the fat when it’s all said and done by refrigerating the finished stock and then removing the solid layer of fat on top. Am I doing this incorrectly?
Yes you are.
It's been well established through trial & error over the last couple of centuries that there are three negative effects from leaving the top of a stock pot covered with fat while cooking it. First, the flavor/taste of the fat gets transferred to the stock. The most common exception to that rule is when a cook intentionally leaves some or all of the chicken fat on top of a simmering chicken stock, which is a flavor enhancement method for transferring the "schmaltz" (chicken fat) flavor to the stock. Second, the fat seals the top and does not allow for the stock to easily breath during the cooking time. A couple things happen to stocks that cannot easily breathe. First, it creates more heat within the pot which can cause a low setting to actually be functioning as medium setting effect. Second, it can and does cause the stock to become cloudy and less clear. That happens because the sealed top can cause the stock to simmer faster and if the fat is being circulated in the stock that will also add to it becoming cloudy. Btw - none of my comment response here would or should prevent you from continuing to chill the stock overnight and then removing the fat in the morning. You would just be removing substantially less fat.
The real question here has not been asked. That question is whether or not you have a reason FOR NOT removing the fat and scum throughout the simmering process. I already know the answer but I'm sure the other viewers would be interested in hearing yours directly from you. Remember, cooking treatments/applications and methods are always determined by "WHY" they are performed - not by why they "ARE NOT" performed.
Finally, you didn't indicate whether or not you've been straining the stock before you refrigerate it over night. I'd be interested in knowing that as well.
Hopefully, you'll get back to us on this and we can complete this discussion. Thanks for your comment !!!
I put my tomato paste on the bones after I coloured them in the oven,then my tomato paste turns dark brown, almost , a litle bit black,it doesn't taste burned and that gives my stock a very deep brown colour and taste.I see you drain your vegetables before ,but that gives your dishwasher more work,and cost you more in the end,love the the video!
I'm glad you love the video.
You're very funny though !!
For a couple of reasons - I can't even begin to give a credible response to your comment.
The first obvious reason is in your first sentence. You actually think that while you're sitting there watching my video to learn more about making brown stock/sauce - that at the same time you can elude and imply that you have comparable, credible or valuable information to offer myself and the other viewers here about how we should proceed when making this preparation. Fortantly, for the other viewer here, I'm about 5000 brown stocks and brown sauces ahead of you. Yes, I said 5000.
The second obvious reason is in your second sentence. You have no clue as to why the vegetables were drained, in spite of the fact that I directly spoke to that question in the video and explained why adding the additional fat to the stock pot has specific negative effects that are easily avoided by draining the vegetables.
On top of that, there's a sense of arrogance threaded throughout the little declarations in your comment which most of us probably find annoying.
Finally, I recommend that you grab your remote control and get back on the couch and pay attention.
Very cool!
I'm down with that !! LOL
Wow! I saw a different video on making stock that was SOOOO inferior to what he is telling us. I think it would be the difference of eating at a five star restaurant and a 3 star restaurant. It seems time consuming, but incredible when you need a good stock.
Thank you for your thoughtful comment !!
Won't tomato paste leach a metallic taste from the aluminum pots?
No. These are heavy gauge aluminum.
putting tomato past in while it roasts gives it a deeper color....
Yes, I've heard that myth before. I've also watched a hundred cooks do that and their sauce was not any better!! LOL. They usually spread the tomato paste all over the bones and actually end up causing sections of the bones to be less brown upon completion. Does that lack of browning the bones completely also improve the color?? LOL
@@johnterczak9256 why can't u brown the bones and then cover them in tomatoe paste and brown them again?
well done.. a good cook this guy is... for sure..... but tomato past too sweet for me... but love your cooking..
Thank you for your thoughtful comment !!
Tomato paste isn’t sweet.
@@occamsox5331 I agree. LOL.
Sometimes people post comments that are difficult to respond to because the comments themselves are often based on an untruth or a false premise of legitimacy. I often attempt to give a broader answer/response that answers a question that isn't be asked so that the person leaving such a comment actually learns something that they've obviously missed along the way.
I think you need some movable water tap. Good cooking technique and recipe. Keep on doing it. Regards
Michał Pruszyński chef sorry but where is ur pants
Thank you for your thoughtful comment !!
i like the videos, but i can already tell that this chef isn't fundamentally sound when it comes to sanitary. he's touching food with his utility towel, and when he coughed in his hand, he should have washed his hands.
Brian M What can I tell you? I screwed up. That’s a good video but it’s ten years old. I’ve gotten better. Thanks for your judgmental comment.
+TheSeasonedCook Do you still use your clodhoppers in the kitchen?
+TheSeasonedCook I see what that guy is saying....on the other hand....whatever "germs" would be on those bones...would be destroyed by the heat during the cooking process...wouldn't they? I think they would.
+TheSeasonedCook now 11 years old buy still usefull for all.thanks and GOD bless you chef
comments like yours keep people from sharing. shut the fu** up. thanks for sharing chef, love the videos.