Why I use stock to make stock ( as per escoffier )
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- Опубликовано: 26 авг 2024
- Types of cooking stocks (as define by escoffier) Why do I use stock to make cooking stocks? This is something a lot of people have been discussing about and I am addressing this concern in this video.
In this "rough" guide to cooking stock I am providing some information on the the vision of how cooking stock should me made in the style of escoffier.
I thought I'll let everyone know that when I am cooking I am using an escoffier cooking style.
the one thing to remember is that when it comes to cooking stocks, and regardless if you make a chicken stock , a veal stock, a beef stock or even ac fish stock. the techniques are more or less the same. however they are usually meant to be used in professional kitchens.
in this video I give my tips on how to make a great cooking stock at home in less then 1 hour. and all that still following escoffier principle.
it simple and it works very well.
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French Cooking Academy--You are decidedly NOT a "moron". This channel is informative, interesting, and intelligent.
Agree wholeheartedly.
theresa94010==Thank you for the kind words.
100% Agree. This guy knows how to cook and doesn't need to explain. He teaches cookery the proper way. Each and every video he posts is full of REAL culinary tips.
@@thestudentcafe Yea, verily.
So many of the dishes you cook are by the book (and fabulous) but i appreciate these explanations which applies to 99% of all kitchens! Merci et bon appétit ❤
Escoffier’s way is the only way. My training was Classical French Cuisine based on Ecoffier. Your channel is great, keep up the good work.
thanks 🙂👨🏻🍳
Escoffier was a genius in his time.... But his way isn't the only way. C'mon dude...
Stephane, you are absolutely correct and I can personally vouch for it! Before using this method at your suggestion, my sauces were ok. But after using this method, my sauces were PHENOMENAL. And I'm not overstating that!
thanks for that 😀
This man broke out the Escoffier and filmed an 11 minute video specifically to back his argument about chicken stock. This is very serious business, folks. Sir, I salute your dedication! ;-) (I was once one of those outraged, but you have converted me)
thanks for your comment , really i am trying to use the technique and adapt it for home use. things is it works really well but even the of the shelf stock has to be the best you can find from a deli or butcher shop
A room mate made the whole original recipe -- it took sooooo long. He was up a full day and night. Breaking the bones. Baking the bones. But oooh what an effect! Adding one tablespoon to our Kraft Dinner made it Le Kraft Dinner!
This makes perfect sense Chef. Here in North America the chickens are killed so young the meat and bones don't create much flavor. The gelatin and glutamate just haven't developed. As a result in order to make a rich chicken stock using packaged stock along with chicken pieces works much better than using water. Very informative video.
YES, in Europe you canbuy a whole old chicken (gallina-hen) wchich has better flavor.
@BigPapi chef in the US here. I use chickens from a farm called Bell and Evans. I break the chickens down and use the carcasses, Roasted, for my stocks and the taste and color is so much richer. These chickens are the best i have found to use in cooking in my area. They are no hormones and natural. I am in Central PA. unsure where you are from but if your looking for great chickens to use in your kitchen i highly recommend Bell and Evans if you can get them in your area. Even without roasting the carcasses the stocks are so rich in flavour. You will pay a premium on these chickens. But, if you love food and love making great food you will be just as happy as i am using them. As a side, i am not paid to say this, i get nothing, i just love the product.
Thank you Stéphane. Very informative session. Home Stock could be a huge production. Finding ways and methods to make it practical for the Home Kitchen is what this is all about. Cooking at home is fun and a lab too.
Merci beaucoup. SP
yes exactly 🙂
My English version of Escoffier arrived a week ago. I just finished reading the stock section. It is a must for anyone wanting to up their cooking game. Great great book, buy one!
Interesting. I am Basque and I love cooking. Our gastronomy can't be understood without French cousine, which is pretty interesting... Your pastries are wonderful :). I will make onion soup soon, I love onions :3 merci beacoup!
You put so much time into theory , it’s the best way to approach cooking. I’ve been watching cooking shows since Marco Emerald and Julia as a child, and I honestly hold your channel up there as an adult.
Thank you for defending your position and explaining why. I am an American living in France now for more than a decade. I have my CAP in French cooking and have cooked in many French restaurants. This is basic material but important material to understand in order to achieve true French classics. Most foreigners will not understand without basic explanations as to why one does this or that. I’m 100 percent behind you in using pre-made stocks of the best quality possible to achieve success with certain recipes. It is simply not practicable to create all ingredients from scratch in a home kitchen. Cost and time are huge factors. Si, we cheat a little. That’s ok. We achieve the approximation of the original restaurant-based recipe without the added hassle and without breaking the bank. These days costs have increased enormously and products are not as readily available as in the past. So it’s an adjustment that we all have to make. While I have worked in kitchens nearing the traditional methods, my experience is that more often than not these same tricks are being applied today in most fine kitchens. Sadly, much worse techniques are being used in the bulk of restaurants today. So no one should flinch at adaptation, if the spirit of true French cooking is being attempted by professionals as well as home cooks.
Keep up the Great Work.
I never made stock at home until I learned this shortcut. Too impatient. Stefan really helped me out with this.
Stephane, your channel has been the single-most referenced channel I have used to improve my cooking skills. I am appreciative of your efforts, as you have left a positive impact in my cooking life. Even after purchasing Escoffier's Le Guide Culinaire, you have provided additional help in decoding the less than descriptive instructions! A sincere thank you!
thanks a lot and glad to hear you i prove your cooking 🙂🙂👍
Time isn't the only issue. I simply don't have space to store a lot of stocks. In my freezer, I have been able to dedicate 1/2 the door space. When you consider the size of an apartment(or flat)-"sized" refrigerator/freezer unit, that's not much...
I am limited to freezing quart sized takeout containers and however many will fit 1 of 2 shelves on the door. Quite the challenge!
What is really odd is that those ready made stocks are not available in France. All we have are small dry "cubes" that are basically pure salt flavored with whatever meat and bones the food industry hasn't found a use for.
I’m totally putting this to the test. You’re awesome Stephane. 💜
great a video including this stock is coming on friday
I'm so happy you've revived the masterful, delicately elaborate and skillful aspects of French cooking, to which the overstated, over drilled and ever so repetitive Italian kitchen can't even compare. It's about time.
Your channel is fantastic! People who truly understand Escofier’smethod will agree to everything you say, people who don’t understand his method seem to be the one who disagree.
Would love it if you could give some examples of using the stock in recipes in your Friday video. I know risotto would be one but I would love to know more uses for a good stock. Thanks chef!
well there is one coming up this friday 😀👨🏻🍳
another aspect of stock issues is that most people have limits on fridge and freezer space. Shelf stable stock is really a must is you want to have enough room for all the good things people will want to cook
THANK YOU FOR YOUR RECIPE. I USED TO DO IT LIKE THAT, long time ago. WELL, MY CHICKEN STOCK in the US. which is GREAT to me. I BUY A ROASTED CHICKEN. IN A POT WITH WATER: 2 CARROTS, CELERY (1 STICK) 1.ONION CHOPPED IN 4THS THYME, OREGANO, CORIANDER SEEDS, spices ...BK. PEPPER, SALT, + LEGS AND WINGS and chicken CARCAS... BOIL MED. HEAT FOR 45 MIN TO 1 HOUR GOOD CHICKEN STOCK. USE THE MEAT OF THE CHiCKEN (BREAST) FOR OTHER DISH OR SOUP.
great channel! happy to see more such profound videos on french cuisine adapted to real-life
I have bought the English translation of Escoffier's book, cant wait for it to arrive :D REALLY hoping given it was published in GB the measurements will be in metric and degrees C.
it is a good book but keep in mind that it is aimed at restaurants kitchen so it may look a bit overwhelming to start maybe the book from my amazon page would be more suited if you just begin
ruclips.net/p/PLuA0obhVH6CcBD_HjMw4Mq9NspblEQyaJ the professional chef is very good
I love culinary theory. I even though I never really eat French cuisine because it's hard to find here in a large quantity. I love learning their cooking techniques and applying it to other cultures.
Really like this video cause I have always been doing this. elevating already made stocks you can buy in the store. A close friend of mine can only have vegetable stock, and it really does improve and deepen the flavor of a veggie stock by starting with stock and then elevating by adding in all the aromatics and herbs and more flavors. Good job thank you! I think this can help a lot of home cooks! I have also found with the chicken, that flavor explodes in your mouth when you use a chicken that was roasted on a rotisserie first, really deepens and excites the flavor.
Thanks for the explanation, makes perfect sense.
glad it was useful
Thank you so much! Makes so much sense and explains my disappointment in my past stocks. Drove me crazy! :) Excellent vid!
got a video with stock demonstration coming friday
I am in total agreement sir. Thank you.
thanks for explaining this...I've always wondered how to do this at home! thanks a bunch!
Chef It makes a lot of Sense. It maybe a suortcut but It does not change the purpose which is a base full of flavor. Using only the pre made stock would not be a good solution but this makes a lot of sense.
I have used pre made chicken stock for example as base for a veloutee sauce and turned out great.
Merci beaucoup
Great explanation!
u are really great - thank u for sharing your knowledge ! i learned an aweful lot from your videos! cheers and all the best from austria from a serious hobby cook and gourmet ;)
someone from austria that’s nice to hear people are watching that far away. looks forward to friday recipe which includes the chicken stock demo
French Cooking Academy cant wait to improve my stock :) i always have chicken and Brown veal stock Frozen in icecube bags and it really is The deal where my Cooking became that much better since i began doing so .. And yes escoffiers Guide is The best !
Thank you!
I have an unrelated question. I am French, and I wonder how the cooking habits differ between France and Australia. Do Frenchmen really enjoy cooking more than Aussies? How does the average Joe's ability compare between the two countries?
Thank you for your videos by the way!
i am not australian i am french. but i can say that australian like their barbecue and have great chefs in melbourne to re invent everything . but home cooking is way less common then in france
I did know that you are French, and since you're living in Australia, I guess you are quite informed on this matter. Thank you very much for your input!
no problem 😀
Added depth....genius!
i thought it was notable when i saw you adding stock to make stock, but i always presumed you knew what you were doing.
Do you have a cook book or can you recommend a good one. Keep up the great work we love your cooking.
i have a set a books on my amazon page there should be a link in the video description 🙂
Damm those are some sexy knives in the background.
LOVE YOU!!It make so much sense.
Salut, I have prepared this and put it in the freezer. Not already taste it but darker in color and rich in flavor. To prepare some Turkish foods we sometimes use all chicken or bone stock instead of water. Should I use the same amount of this broth as regular stock? Or will it be to strong?
our mothers always had a pot of stock on the stove. In my generation, most women are in the paid workforce so cooking standards have gone downhill (more food purchased instead of homemade).
true no time anymore it’s annoying☹️
The effect of Modern Feminism which demonises women that want to work a bit less hours to care for their family. Nowadays is 24-35 year old women in the cities, living the sex and the city, dont know how to do a house job, eating delivered pizzas, have no dignity for themselves giving easy sex to men and reach the age of 35 where the hormones start telling them you need a baby in your life due to nature. They get pregnant and there is no dad around just because they want a baby. Terrible.
@@panathasg13 Oh shut up this is no place for your incel manifesto.
Stephane, I understand that you use veal stock for your beef bourgouion. I am having a very hard time finding veal stock unless it’s the “reduced” veal stock. Will the reduced veal stock work just as well?
Out of interest is your Escoffier in French or English?
Have always found Paul Bocuse’s Gastronomique the best resource on French cooking.
my escoffier book is in french 😀
I need that book. But I must learn French first. 😊
i added s link to the book in english if you like in the video description 🙂
I have it in English. ☺️
Thanks
how does he speak such a perfect english while being french
Escoffier FTW!
where do you have your videos /find your videos/ to learn and see your stock please.
Best is put few litres of stock into freezer. If someone want make fast stock he can use pressure cooker, but 2 or 3 hours are always better for taste. I don´t understand someone who says stocks are very hard to make. It´s only about to put all ingredients into the pot and that is all.
I was thinking of this during the video. An electric pressure cooker will make a decent stock within 30-45 minutes. If you can let your pressure cooker run for a couple of hours cooking a stock with quality ingredients, you'd have something amazing to work with regardless of the type of cuisine you're making. That said, clearly Stephane's method is working out well for him when he cooks.
Agree with you. I have been using stock from pressure cooker for more than 10 years and it work perfect into sauces and other recipes. Best is pressure cooker with capacity of 8 - 10 litres. If you want increase taste of stock you can always reduce your stock and taste will be very strong.
yeah i think it’s all worth trying really and see what works if you guys try it post the recipe on the channel reddit page it will be usefull
Well, using a stock instead of water will always result in a stronger, more flavorful taste in a recipe. It's just a question of where your stock comes from. It may be that some people who reacted negatively to using a store bought stock did so more because, in their mind, using such a (semi-finished) product takes away from the idea that you can and should be able to make everything in the recipe yourself at home. It's just a thought. You're simply being practical however.
I personally don´t like stock from shop, because home-made stock it´s nothing hard. All you need is only enough of time. I also making my own demi-glace.
Thank's learn som new stuff here. White stock made of bones?
the white stock from the book is made a meat cuts and chicken carcasses. The Brown stock base broth is made with the bones 👨🍳
Oh yes - I'm looking forward to this :) :) hihihihi
la base... j'avais une voisine qui vendait des poulet fermiers bio biens bons... à pas trop cher en plus, je faisait toujours du bouillon avec la carcasse et les restes...
Time and room in the freezer/fridge. I don't have room for a ton of stock in the fridge or freezer :S
I have been binge watching your videos since I found your channel. Thanks for what you do. I love your sexy accent too.
My dream is to reduce a whole cow into a single cup of sauce.
Anthony Ng crikey yeh just imagine the flavour ha ha.
I still don't like the idea of mixing stocks made from different meats. If you use a store bought veal stock to make chicken stock and then use it in a rabbit stew, the end result won't do any of the meats justice -- the flavour is like the brown water from a jar that a painter uses to clean his brushes. If you use too many similar ingredients, then there's no rabbit, pork and veal or basil, thyme and rosemary anymore, it's just "meat" and "herbs" and so on.
It drives me crazy when I see people do so much work… only to pour WATER into the mix! ALWAYS USE stock if you have it available!
Good information but your RUclips channel is annoying because I cannot find anything. Where is the actual video on making stock from stock? I found the hours long process of stock from scratch ... I could use that in less time than I've wasted looking for your brown stock video.
.
When I type "stock" into your search function I get financial advice.
Thanks
Thank you!