@@daisyhislop7179 tamari soy sauce is wheat free and I can't really tell the difference flavour-wise honestly. Would recommend. It's also fairly widely available (at least where I live)?
My Mennonite grandma had a similar "perpetual stew" that was often simmering on the stove. She had a huge garden and would put whatever vegetables were ripe in the pot along with mushrooms, wine, etc. If something was about to expire, it went in the pot 😁 We'd eat potatoes, onions, pork chops, beef brisket, etc. braised in it a few times a week. Really good with her fresh bread. It was delicious, but it definitely didn't have as much flavour as this kind of stock! The only dried herbs/spices I remember my grandma putting in were peppercorns, coriander seed and bay leaves. However plenty of herbs like dill and fennel were added periodically. She mentioned that some people add juniper berries, but she doesn't like the taste. Very interesting; thanks for the video! 😊
What are Olive-green notes? What does that mean? Is that chefy talk? Or is it a specific ingredient? Or is that referring to the color of your cabinets? Why are your Drawers labeled A,B,C,C,C ? Please indicate the Timestamp. Pardon me for being such a picky jerk. I've learned so much from this video. Master Stock, Now I get it.
I was super taken back by how incredible his kitchen looked, and the quality of all his kitchen wear...then i found out hes gay and it all made sense. For some reason gay men all have the nicest looking kitchens.
Watching this video and seeing the small things like you tossing the onion skins in the sink or mumbling to yourself about how moving the chicken is gonna be messing, just makes this feel so much more authentic and doable than many of the cooking videos I watch. I like those to, but this feels chill and makes me excite to cook. I don't know how or when you get the multiple camera angles, but it's all so fluid and natural. Thank you for this video
I was feeling the very same thing...even caught myself smiling! I love the realness and the light jazz in the background. The set,lighting, and the clarity of sound are awesome!! New sub here!!
Watched this and immediately went out to buy all the ingredients, I now have a pot of master stock simmering on my stove! Testament to how good/approachable this content is. Would love to see more videos like this!
Being an older person on my own this would be amazing time wise to save me that whole make a stock each time i want to braise something I can just cook and come again Making cooking exciting again, while imparting more Flavor each time i cook. Thank you Jon Kung. Im defiantly adding this to my List
Your channel has inspired my home cooking for a long time now, particularly your videos about master stock. What started as a marinade for one chicken, turned into a brine poaching experiment a week later. And then another. And another. Every week or two, for several months. I just made my best curry ever, after putting master stock roast chicken into it. And I'm just getting started. 🍗🥘😙👌 Thank you very much. 😌🙏
I've been looking for recipes that involve wet cooking methods for health reasons (low AGEs --Advanced Glycation End Products...), this sauce is something I've totally forgotten about. Chinese has the most low inflammatory ways to cook foods especially meats that are not as "yeet hay" 😄 We use to buy red braised dishes, but I need to figure out how to do it myself. This recipe looks like a good place to start!!
Fantastic video! I've never seen such a comprehensive overview on RUclips before. Total legitness too. Some things I learned after maintaining a master stock for 5+ years (until I broke up with my girlfriend, had to move into a smaller apartment, and couldn't fit one in my fridge): - Using a ratio of 1 part dark soy sauce, 1 part light soy sauce, 1 part rice wine worked pretty well (start out with a bottle of each, then maintain that ratio). - My initial "bootstrap" was sacrificing an entire black silky chicken to the first batch, before cooking any other meats (black silky chickens aren't good eating, but make god-tier stock). - Be careful if you're adding black cardamom. Add any more than one piece, the whole thing ends up smelling like a Chinese herbalist shop and will mess up your stock for weeks. - Licorice root is very good, you can mess around with the ratio of that and star-anise. - If anyone whines about potential botulism, point out that the pH from the ginger, green onion, tangerine peel, rice wine etc is less than 4.6 (botulism cannot survive in environments more acidic than this... but do your own reading). Suggested things to cook: - S-Tier, chicken mid-wings. - A-Tier - whole chicken. - B-Tier, beef brisket. Pork. (Remove the fat the next time the stock chills). - C-Tier - pressed tofu. - F-Tier, beef tripe. Turns jet-black and tastes like pure salt. And ALWAYS keep a cup or so of your master stock in a friend's freezer, just in case your house burns down or your fridge explodes.
@@pully0825 10 minute simmer (Just under boiling point), then turn off the heat, leave them sit in there for another 20 to 30 minutes. Obviously adjust that timing if you have extra large or small wings.
@@griffinpolonus939 You'll lose some liquid every time you use it due to absorption/evaporation/boiling, but I keep it topped up with dark soy/light soy/rice wine (equal ratios). Jon doesn't seem to use rice wine, so he might use water or broth.
This was the first time viewing any of your videos, and I will definitely be back. This was fantastic. I like the way you explain your decisions and I learnt a lot, I think because you delivered the message so well, I am more likely to retain that information longer. You mention other cultures that use a variation on a perpetual stock, I am thinking of Indian families that boast using the same curry base for generations, and that it is a unique 'signature' of that family. Thank you again.
Just came across this channel and all i can say is, i love, love, love it ! So laid-back-cool, like just hanging out with friends or certain family. Great information and know how. This has given me a good foundation for stock. Since i live by myself, i started cooking meats in a crockpot with similar spice variety solution and liquids {dry sherry was another i used.}. I didn't want to waste all that liquid, so i stored it in the refrigerator, the next meat was pork so i threw in a couple fistfuls of dried apples and onions. The pork was incredible...and the broth ? You're sooo right ...the broth got better also. Now with your help, i have a great launching pad to build off of ! Thanks so much for being here. Never learned any of this anywhere else. Instant subscriber !
This is sooooo nice! But I feel like if you smash the ginger then cut them, and sauté the spices before adding the liquids, more flavor will come out 😂 (just the Chinese grandma in me being extra)
This looks like it would be a great way to prepare heirloom chickens that don't have a lot of breast meat on them...I have a lot of those in my freezer from a meat CSA I did. That burnished brown chicken skin looks GORGEOUS. Nice.
Watching at 1am, will be cooking by 9am. Updated: cooked and enjoyed a chicken already. Doing mushrooms and chicken wings tonight. Pretty jazzed on having something like this in my life
I absolutely adore this, an awesome recipe and an awesome video. Whilst I'm white as snow, my dad grew up in HK and Singapore, and I think I'm gonna try making him a jar for christmas, especially if I start now.
Jon, thanks so much for this video. I just got done eating chicken thighs and rice, using the master stock you showed how to make. OMG! It is the best thing I’ve ever made. Where did you learn to cook?
I know nothing about cooking, but this video just randomly popped up on my feed and it was so chill and interesting... I might just try this out. Also, skills I can learn, but I'm afraid I won't be handsome as this brother LOL.
I've been telling my girl that cooking is not like mixing reagents in a Chemistry lab where there is no room for flexibility/creativity. So, I had to show her your video. And I subscribed. 😃
Thank you for doing this! I loved your other videos on the master stock, but I couldn't wrap my brain around how to make it. Now that I see it, I am so excited to be able to make a master stock. It will keep me from stressing about my meats
This is really interesting and looks pretty amazing! I was wondering if it was a good idea for a uni student to try that ? I obviously don't have huge amount of money for food and maybe that could be a way to reuse and have smthg to make nice meals in.
You also use a AGA-furnice, or a compatible brand ? Until 1969 my mother used a AGA en than she became a natural-gas-furnice. Nowadays ,I 'm looking for an AGA on which I can use coal or wood ! What kind of energie do you use in that furnice ? ( Love your way of cooking ! ).
This kitchen!!! I love the old style stove but with induction. Can we get a kitchen tour please???? Also loving the new filming style. More more more videos!
My mouth is watering just looking at this I can't imagine what the smell will do to me. I may swoon. Starting this next week, with chicken and mushrooms. Cheers.
I'd be really interested to see this as like a monthly segment for a year, to see how you evolve it over a year! Because I have questions... like will it eventually need more stock and soy sauce added? How do I go about adding that in?
Will 100% make this! Thanks for sharing! Do you refrigerate the stock if you use it once a week? Or do you leave it on a shelf? I understood that if you won’t use it once a week to freeze it. Again thanks and what a beautiful kitchen! Kudos!
I’ve been messing around making stock and prefer some of these spices too. True I took fish left over and really got a good broth but it was fishy you are right. Thx! Will try this and likely ice cube them .
a fun little hack for keeping your stock going is to save the bones of the chickens you poach in your master stock and use them to make chicken stock to replenish the master stock as it runs out
I have one question about the longevity of the master stock's quantity. Everytime you use, strain, chill/freeze and re-use a master stock, aren't you actually *losing* some of that master stock each time it's being absorbed into a batch of meat and vegetables (or vaporizing into steam)? You've mentioned how certain restaurants like to tell "nice stories" of how they've re-used the same masterstock for generations (for example, since the 1950s). To me, it doesn't seem physically possible to retain a substantial amount of stock for THAT long, unless they make a new stock and mix it in with the old stock. I'd greatly appreciate if you could clear this up for me. Excellent video by the way! 👍🏼
Greetings from Seattle!🧘🏽♀️chicken looks absolutely delicious. I’m Mexican American but I grew up eating mostly Asian foods. I’ve learned so much from you and I really dig your teaching style. Thanks for sharing your passion and talent!
How do you keep the oils from the fats from going rancid? Isn't there a rule about not re-using cooking oil too many times? Does that not apply here because we aren't heating it to high enough temps? Do you separate out your cooking fat from the top of your master stock? My braising liquid always has a ton of collagen in it so it solidifies in the refrigerator, but I have been using the braising liquid to season my rice while it's cooking. I never thought about braising another cut of meat in the braising liquid.
Lately getting recommended more and more interesting pieces. First cheong and this now.. I wonder if can include this into my cooking aas at the very least would be interested in trying this.
fascinating, ive never known about master stocks before! id love to try making those master stock mushrooms. im also so jealous of all the green in your kitchen
Hey Jon kung, I just wanted to let you know I looked up that cast iron pepper grinder and they've raised it to $84+ on Amazon 😔 talk about broken hearted. Love your videos keep up the good work.
This looks/sounds so good. I'm gonna spend days trying to find ways to make this onion free, gluten free and aip friendly only for it to never reach this level of delicious.
Mine is on the stove, the only changes were I added a little high quality(for America) mirin, and I used a few tablespoons of crystalized honey instead of sugar. Smells like winter should smell. And at times it smells like candy.
Sounds delicious. Will try this weekend, but I would think there world be some evaporation over time... Do you top up with some liquid every time you use it? Is so, what liquid do you add?
from what i heard, is to never poach different types of meat in the same master stock - to avoid bacterial contamination. So for this, only to cook chicken. And strain it thoroughly after each use
I am definitely making this. I wanted to ask how to account for bacteria from poultry. Should I bring the master sauce to a full boil for several minutes to kill off any bacteria left from cooking poultry?
Absolutely love this! Thank you. I have two questions : When not in use (throughout the week) does it need to be refrigerated or can I let it sit on my stove? Second, how often should this be strained?
This is wonderful. I plan on making this and freezing a little to compare month 1 to month 4 and so on. The writing down the flavors as they progress to see the difference at the end of the year. I'm so excited, thank you!!
This is definitely going to be a new thing in my life now. Thank you! Love the kitchen and noticed you have a bunch of other interesting looking videos....very eager to dive in!
Thank you so much for making this! I’ve been wanting a more in depth vid about this :) The new space looks incredible and suits you well. Just a friendly suggestion, take it or leave it, but I found the music (which is lovely) to be a bit too loud and distracting. I think it would be nice to have your voice front and center
Chef Jon i made master stock and am wondering what else i should cook in it. I have mostly done whole chickens since that's what I'm most comfortable cooking. I also today braised some beef tendon in there because i cooked it after watching one of your videos but i didn't flavor it well enough. I'm thinking of trying lamb but I've never cooked lamb before and have only eaten it once so i wanted advice!
Lovely new kitchen, enjoy your new space! I made Sunday Dinna which is Belize style rice and Stewed chicken. The stock was so flavorful I used it to braise more chicken. Then reduced it to make a warm dipping sauce for flautas. If the salt content is high enough could I use that for a master sauce too in the future?
So as I understand it, you cook multiple things in here, each time you do so, the stock gains flavor. Then you pour it into a jar while filtering out all the organic solids so it retains most of the flavor but there's nothing spoiling inside it. What do you do to replenish the stock when it goes low? I'm assuming you run low on liquid after a few cookouts since you lose some to absorption and some to evaporation each time you cook something in it.
So I been studying on how to make my own master stock for soy sauce chicken and this is perfect! A couple of question is what happens over time the master stock reduce or flavors is not as strong ie salt/sugar aromatics? Because I'm assuming over time, you keep cooking on it the flavor and stock will reduce? Do add more soy sauce, aromatics to top it off? Lastly, I was told by my dad, when using the master stock for dipping sauce, you take what you need, and add a small chunk of rock sugar to dilute the salty master stock. Thoughts?
Watch again.... he mentions adding more aromatics and sauces as your bases reduces and looses its original strength. I think you could add sugar, but if you like onions then use the onions technique he showed. That'll definitely sweeten things up.
Hi Jon, thanks for the video. 1 quick question, is that really 2 cups of sugar? By the look of it, I thought it was only 1 cup. I just wanted to make sure it wasn't a mistake. Thank you.
omg i just realized the tea egg mix i have is almost the same and has licorice root which i didnt expect to have until i go to an asian market. Pretty sweet lifehack
Do i need to put in other stuff again and again when i use it after the first time cooking? Or just add the stuff i want to cook and nothing additional?
Hi, I made the stock and it’s amazing. I even added tomato paste, mushrooms, and some onions. Then I cooked a pork shoulder, bone in. It was delicious as will. However, I want to say air the pork and turn it into another dish. Any suggestions?
I'm curious what other vegetarian things you could cook in this stock, and whether it would be better to sub kombu dashi for the chicken stock or a simple vegetable stock or even just plain water....
Do we ever need to be concerned about skimming the fat out if there ends up being too much after rounds of cooking? Would the fat make it spoil quicker?
Is strainer fine, or would it be better to run it through a cheese cloth to make extra sure there's no gunk? Also, I would assume you have to skim all of the fat off the top after every use, right?
A strainer is fine, but a cheesecloth does get it silky smooth.... so you could use coffee filters reusable or disposable. Yes skim the fat off. You can freeze and add to gravy.
Aromatics:
Scallions
Ginger
4 cups chicken stock
2 c light soy
2 c dark soy
10ish cinnamon sticks
15 star anise
3 pieces licoriche root
2 tbs black pepper
2 tbs allspice
5 bay leaves
1/8 cup corriander seed
2 c sugar
I am gluten intolerant. Is there a modifier I can use for dark soy sauce?
@@daisyhislop7179 tamari soy sauce is wheat free and I can't really tell the difference flavour-wise honestly. Would recommend. It's also fairly widely available (at least where I live)?
Though it is a Japanese style soy sauce so I'm sure people with better palates might find it a less good replacement for a Chinese soy
@@jonkung - Can you make video or drop link to which induction stovetop you have including the one for your wok?
As a side note, 1/8 cup is about 2 tbs, so that can be streamlined a bit for the coriander seed :)
My Mennonite grandma had a similar "perpetual stew" that was often simmering on the stove. She had a huge garden and would put whatever vegetables were ripe in the pot along with mushrooms, wine, etc. If something was about to expire, it went in the pot 😁 We'd eat potatoes, onions, pork chops, beef brisket, etc. braised in it a few times a week. Really good with her fresh bread.
It was delicious, but it definitely didn't have as much flavour as this kind of stock! The only dried herbs/spices I remember my grandma putting in were peppercorns, coriander seed and bay leaves. However plenty of herbs like dill and fennel were added periodically. She mentioned that some people add juniper berries, but she doesn't like the taste.
Very interesting; thanks for the video! 😊
This sounds interesting, thanks for sharing that did bit, I'm looking for more ways to boil food :D
I’m still in the middle of watching this, but I gotta say I’m LOVING the Olive-green notes in your kitchen! Those tiny cabinet drawers are 🤌🏼
@@jonkung _Chimichanga_
@@jonkung The matching green Staub is pretty great too!
What are Olive-green notes? What does that mean? Is that chefy talk?
Or is it a specific ingredient?
Or is that referring to the color of your cabinets?
Why are your Drawers labeled A,B,C,C,C ?
Please indicate the Timestamp.
Pardon me for being such a picky jerk.
I've learned so much from this video.
Master Stock, Now I get it.
@ …I was referring to the olive (green) color scheme of his kitchen
EASILY the most beautiful kitchen setup i've ever seen
@@jonkung it shows! would love a kitchen tour :))
I was super taken back by how incredible his kitchen looked, and the quality of all his kitchen wear...then i found out hes gay and it all made sense. For some reason gay men all have the nicest looking kitchens.
Watching this video and seeing the small things like you tossing the onion skins in the sink or mumbling to yourself about how moving the chicken is gonna be messing, just makes this feel so much more authentic and doable than many of the cooking videos I watch. I like those to, but this feels chill and makes me excite to cook. I don't know how or when you get the multiple camera angles, but it's all so fluid and natural. Thank you for this video
I was feeling the very same thing...even caught myself smiling! I love the realness and the light jazz in the background. The set,lighting, and the clarity of sound are awesome!! New sub here!!
Watched this and immediately went out to buy all the ingredients, I now have a pot of master stock simmering on my stove! Testament to how good/approachable this content is. Would love to see more videos like this!
Made a whole chicken today using this stock and it turned out amazing! Chicken was falling off the bone and it melted in your mouth. 11/10
Being an older person on my own this would be amazing time wise to save me that whole make a stock each time i want to braise something I can just cook and come again Making cooking exciting again, while imparting more Flavor each time i cook. Thank you Jon Kung. Im defiantly adding this to my List
I followed this recipe exactly and the flavor is so good good I could cry. I can't wait to start actually cooking with it
Your channel has inspired my home cooking for a long time now, particularly your videos about master stock. What started as a marinade for one chicken, turned into a brine poaching experiment a week later. And then another. And another. Every week or two, for several months.
I just made my best curry ever, after putting master stock roast chicken into it. And I'm just getting started. 🍗🥘😙👌
Thank you very much. 😌🙏
I've been looking for recipes that involve wet cooking methods for health reasons (low AGEs --Advanced Glycation End Products...), this sauce is something I've totally forgotten about. Chinese has the most low inflammatory ways to cook foods especially meats that are not as "yeet hay" 😄 We use to buy red braised dishes, but I need to figure out how to do it myself. This recipe looks like a good place to start!!
I have been watcing this recipe repeatedly for a couple of weeks now, today I bought the ingedients. Can`t wait!
I'm finally ready to make my list to go shopping.
Fantastic video! I've never seen such a comprehensive overview on RUclips before. Total legitness too.
Some things I learned after maintaining a master stock for 5+ years (until I broke up with my girlfriend, had to move into a smaller apartment, and couldn't fit one in my fridge):
- Using a ratio of 1 part dark soy sauce, 1 part light soy sauce, 1 part rice wine worked pretty well (start out with a bottle of each, then maintain that ratio).
- My initial "bootstrap" was sacrificing an entire black silky chicken to the first batch, before cooking any other meats (black silky chickens aren't good eating, but make god-tier stock).
- Be careful if you're adding black cardamom. Add any more than one piece, the whole thing ends up smelling like a Chinese herbalist shop and will mess up your stock for weeks.
- Licorice root is very good, you can mess around with the ratio of that and star-anise.
- If anyone whines about potential botulism, point out that the pH from the ginger, green onion, tangerine peel, rice wine etc is less than 4.6 (botulism cannot survive in environments more acidic than this... but do your own reading).
Suggested things to cook:
- S-Tier, chicken mid-wings.
- A-Tier - whole chicken.
- B-Tier, beef brisket. Pork. (Remove the fat the next time the stock chills).
- C-Tier - pressed tofu.
- F-Tier, beef tripe. Turns jet-black and tastes like pure salt.
And ALWAYS keep a cup or so of your master stock in a friend's freezer, just in case your house burns down or your fridge explodes.
I want to try making chicken wings with this how have you done yours in the past?
@@pully0825 10 minute simmer (Just under boiling point), then turn off the heat, leave them sit in there for another 20 to 30 minutes. Obviously adjust that timing if you have extra large or small wings.
@@jonkung Damn that sounds fine! Thank you.
Awesome info thanks! Does the stock really never lose volume over time? Do you never have to add more water or chicken stock?
@@griffinpolonus939 You'll lose some liquid every time you use it due to absorption/evaporation/boiling, but I keep it topped up with dark soy/light soy/rice wine (equal ratios). Jon doesn't seem to use rice wine, so he might use water or broth.
i dont even cook, i watch your videos cause it is so calming and i like your personality :)
I've had an awful day and just needed this. The vibe you create with the quality is just the chefs kiss. 👌
Can't wait to start this master stock. The sky's the limit!
THANKS JON!!
This was the first time viewing any of your videos, and I will definitely be back. This was fantastic. I like the way you explain your decisions and I learnt a lot, I think because you delivered the message so well, I am more likely to retain that information longer.
You mention other cultures that use a variation on a perpetual stock, I am thinking of Indian families that boast using the same curry base for generations, and that it is a unique 'signature' of that family. Thank you again.
Just came across this channel and all i can say is, i love, love, love it ! So laid-back-cool, like just hanging out with friends or certain family. Great information and know how. This has given me a good foundation for stock. Since i live by myself, i started cooking meats in a crockpot with similar spice variety solution and liquids {dry sherry was another i used.}. I didn't want to waste all that liquid, so i stored it in the refrigerator, the next meat was pork so i threw in a couple fistfuls of dried apples and onions. The pork was incredible...and the broth ? You're sooo right ...the broth got better also. Now with your help, i have a great launching pad to build off of ! Thanks so much for being here. Never learned any of this anywhere else. Instant subscriber !
JON! I made this this afternoon , added tomatoes and onion. Placed a pound of chuck roast and baabbbyy it’s delicious. Love your videos!! Thanks
This is sooooo nice! But I feel like if you smash the ginger then cut them, and sauté the spices before adding the liquids, more flavor will come out 😂 (just the Chinese grandma in me being extra)
You mean roast the spices on a dry skillet?
@@P0cketSandyes the flavors come out more by doing it dry in a skillet
@@Monoiru that's what I was thinking, just wanted some clarity
Came over from tiktok wanted to make a master stock and was hoping you had a how to! Thank you!!!!
This looks like it would be a great way to prepare heirloom chickens that don't have a lot of breast meat on them...I have a lot of those in my freezer from a meat CSA I did. That burnished brown chicken skin looks GORGEOUS. Nice.
Congratulations on finishing your kitchen Jon, it’s beautiful 🎉🙌🏿💯🥂
Love the new kitchen!!! Love to see POC thriving.
If this is the new house then I'm freaking fracking loving it!
Ga' dang! That kitchen! 😃
*long, impressed whistle*
And this video looks like a televised cooking show 😍😁
I have a black shepherd. He looks at me a lot while I'm cooking. Love your vids and dog.
Watching at 1am, will be cooking by 9am.
Updated: cooked and enjoyed a chicken already. Doing mushrooms and chicken wings tonight. Pretty jazzed on having something like this in my life
Yes! More longer videos like this please!
@@jonkung Get the fun recipe, your wonderful self, and the goodest girl ☺
I absolutely adore this, an awesome recipe and an awesome video. Whilst I'm white as snow, my dad grew up in HK and Singapore, and I think I'm gonna try making him a jar for christmas, especially if I start now.
Dude this new setup is so professional I love it
Love your fur babies… and.. Jon is tops! ❤❤❤😊
Jon, thanks so much for this video. I just got done eating chicken thighs and rice, using the master stock you showed how to make.
OMG! It is the best thing I’ve ever made. Where did you learn to cook?
Thanks
Hi Jon, I can see that you have an unusual kitchen setting, it would be nice to know more about it!
Just made it last week and I know it's going to get better!!! Thanks for the videos
Love your kitchen! That stove is amazing!
Excellent tutorial…. Love your videos, Jon. ❤❤😊
I know nothing about cooking, but this video just randomly popped up on my feed and it was so chill and interesting... I might just try this out. Also, skills I can learn, but I'm afraid I won't be handsome as this brother LOL.
Wowww thanks for Vegetarian version 👌👌👌
I've been telling my girl that cooking is not like mixing reagents in a Chemistry lab where there is no room for flexibility/creativity.
So, I had to show her your video. And I subscribed. 😃
Thank you for doing this! I loved your other videos on the master stock, but I couldn't wrap my brain around how to make it. Now that I see it, I am so excited to be able to make a master stock. It will keep me from stressing about my meats
Me too, I am always stressed big time about my meat...hope this solves it!
Man, absolutely love the vegan option!!!
This is really interesting and looks pretty amazing! I was wondering if it was a good idea for a uni student to try that ? I obviously don't have huge amount of money for food and maybe that could be a way to reuse and have smthg to make nice meals in.
You also use a AGA-furnice, or a compatible brand ? Until 1969 my mother used a AGA en than she became a natural-gas-furnice. Nowadays ,I 'm looking for an AGA on which I can use coal or wood ! What kind of energie do you use in that furnice ? ( Love your way of cooking ! ).
I've been waiting for this video! Your recent shorts have been addressing master stocks and was hoping you would have a video of a good recipe!
This kitchen!!! I love the old style stove but with induction. Can we get a kitchen tour please????
Also loving the new filming style. More more more videos!
My mouth is watering just looking at this I can't imagine what the smell will do to me. I may swoon.
Starting this next week, with chicken and mushrooms. Cheers.
Love the new kitchen! And amazing video as usual
So proper Chinese master stock is salty AF but I like your version as well. Cheers🎉
I'd be really interested to see this as like a monthly segment for a year, to see how you evolve it over a year! Because I have questions... like will it eventually need more stock and soy sauce added? How do I go about adding that in?
Will 100% make this! Thanks for sharing!
Do you refrigerate the stock if you use it once a week? Or do you leave it on a shelf? I understood that if you won’t use it once a week to freeze it.
Again thanks and what a beautiful kitchen! Kudos!
I’ve been messing around making stock and prefer some of these spices too. True I took fish left over and really got a good broth but it was fishy you are right. Thx! Will try this and likely ice cube them .
a fun little hack for keeping your stock going is to save the bones of the chickens you poach in your master stock and use them to make chicken stock to replenish the master stock as it runs out
I have one question about the longevity of the master stock's quantity. Everytime you use, strain, chill/freeze and re-use a master stock, aren't you actually *losing* some of that master stock each time it's being absorbed into a batch of meat and vegetables (or vaporizing into steam)?
You've mentioned how certain restaurants like to tell "nice stories" of how they've re-used the same masterstock for generations (for example, since the 1950s).
To me, it doesn't seem physically possible to retain a substantial amount of stock for THAT long, unless they make a new stock and mix it in with the old stock.
I'd greatly appreciate if you could clear this up for me. Excellent video by the way! 👍🏼
Greetings from Seattle!🧘🏽♀️chicken looks absolutely delicious. I’m Mexican American but I grew up eating mostly Asian foods. I’ve learned so much from you and I really dig your teaching style. Thanks for sharing your passion and talent!
Waving hi from Sunset Hill Ballard 💕
How do you keep the oils from the fats from going rancid? Isn't there a rule about not re-using cooking oil too many times? Does that not apply here because we aren't heating it to high enough temps? Do you separate out your cooking fat from the top of your master stock?
My braising liquid always has a ton of collagen in it so it solidifies in the refrigerator, but I have been using the braising liquid to season my rice while it's cooking. I never thought about braising another cut of meat in the braising liquid.
Lately getting recommended more and more interesting pieces. First cheong and this now..
I wonder if can include this into my cooking aas at the very least would be interested in trying this.
fascinating, ive never known about master stocks before! id love to try making those master stock mushrooms. im also so jealous of all the green in your kitchen
As someone who converted to the induction life from your vids can we get a tour of the new kitchen and that amazing cooktop? It looks so cool!
@@jonkungyes, would love the info on the hood system. The residential ones all seem to suck. I want one that actually works.
Hey Jon kung, I just wanted to let you know I looked up that cast iron pepper grinder and they've raised it to $84+ on Amazon 😔 talk about broken hearted.
Love your videos keep up the good work.
This looks/sounds so good. I'm gonna spend days trying to find ways to make this onion free, gluten free and aip friendly only for it to never reach this level of delicious.
"We'll do 6 cinnamon sticks, because these are small...1,2,3,4,5,6,...OK 10"..😂 love it! But seriously, thanks for breaking down the recipe.
Mine is on the stove, the only changes were I added a little high quality(for America) mirin, and I used a few tablespoons of crystalized honey instead of sugar. Smells like winter should smell. And at times it smells like candy.
This is why I love social media! I would have never known about this.
Sounds delicious. Will try this weekend, but I would think there world be some evaporation over time... Do you top up with some liquid every time you use it? Is so, what liquid do you add?
from what i heard, is to never poach different types of meat in the same master stock - to avoid bacterial contamination. So for this, only to cook chicken. And strain it thoroughly after each use
May we have a series where you continue to use this batch of stock?
I am definitely making this. I wanted to ask how to account for bacteria from poultry. Should I bring the master sauce to a full boil for several minutes to kill off any bacteria left from cooking poultry?
Absolutely love this! Thank you. I have two questions : When not in use (throughout the week) does it need to be refrigerated or can I let it sit on my stove? Second, how often should this be strained?
This is wonderful. I plan on making this and freezing a little to compare month 1 to month 4 and so on. The writing down the flavors as they progress to see the difference at the end of the year. I'm so excited, thank you!!
This works for meal prep. Seal it airtight or portion it with a layer of fat on top. The aromatics will fade with time unless sealed really well.
@missbjellison how is it going? Did you actually compare with notes? I'm curious.
I have no interest in making stock. I'm here because this man is beautiful.
This is definitely going to be a new thing in my life now. Thank you! Love the kitchen and noticed you have a bunch of other interesting looking videos....very eager to dive in!
I need to make this now!!! Then I'll be sure to catch me a man when I learn how to cook.
been a while since ive been to your channel. sick kitchen upgrade!
Thank you so much for making this! I’ve been wanting a more in depth vid about this :) The new space looks incredible and suits you well. Just a friendly suggestion, take it or leave it, but I found the music (which is lovely) to be a bit too loud and distracting. I think it would be nice to have your voice front and center
Your kitchen is beautiful, you're finally somewhere that can match your physical beauty. Neat, organized, and handsome~
Wow. New space?!? And that stove is beautiful.
Chef Jon i made master stock and am wondering what else i should cook in it. I have mostly done whole chickens since that's what I'm most comfortable cooking. I also today braised some beef tendon in there because i cooked it after watching one of your videos but i didn't flavor it well enough. I'm thinking of trying lamb but I've never cooked lamb before and have only eaten it once so i wanted advice!
If I'm going to use it at least once a week, do I need to cool it in the fridge between uses? Or can it be stored at room temp?
Yes it needs to be refrigerated or frozen in between because of the chicken broth used.
Lovely new kitchen, enjoy your new space! I made Sunday Dinna which is Belize style rice and Stewed chicken. The stock was so flavorful I used it to braise more chicken. Then reduced it to make a warm dipping sauce for flautas. If the salt content is high enough could I use that for a master sauce too in the future?
Love everything in this video. Amazing work as always. Thanks for sharing!
Prior to this the only thing I was aware of that you just keep feeding and keep going for years was molé. I think this is more my speed.
Hey there, Jon! Looks great. If you would cook that chicken with masterstock in an instant pot, how long would you cook it on pressure cook? Thanks!
I've been waiting on this, thank you
So as I understand it, you cook multiple things in here, each time you do so, the stock gains flavor. Then you pour it into a jar while filtering out all the organic solids so it retains most of the flavor but there's nothing spoiling inside it.
What do you do to replenish the stock when it goes low? I'm assuming you run low on liquid after a few cookouts since you lose some to absorption and some to evaporation each time you cook something in it.
the ingredients look at color, I learned so much by watching Chef Hung, what do you think about Lamb in the same stock
It all makes sense with your explaining how to make stock. Thx
So I been studying on how to make my own master stock for soy sauce chicken and this is perfect! A couple of question is what happens over time the master stock reduce or flavors is not as strong ie salt/sugar aromatics? Because I'm assuming over time, you keep cooking on it the flavor and stock will reduce? Do add more soy sauce, aromatics to top it off? Lastly, I was told by my dad, when using the master stock for dipping sauce, you take what you need, and add a small chunk of rock sugar to dilute the salty master stock. Thoughts?
Watch again.... he mentions adding more aromatics and sauces as your bases reduces and looses its original strength. I think you could add sugar, but if you like onions then use the onions technique he showed. That'll definitely sweeten things up.
Do you ever have to refill the stock? I imagine it will evaporate/run out eventually if you cook with it enough times, but I can't tell
Hi Jon, thanks for the video. 1 quick question, is that really 2 cups of sugar? By the look of it, I thought it was only 1 cup. I just wanted to make sure it wasn't a mistake. Thank you.
Soooo doing this! Thank you!
omg i just realized the tea egg mix i have is almost the same and has licorice root which i didnt expect to have until i go to an asian market. Pretty sweet lifehack
The seasonal bit really interested me, but I have no idea how you would braise tomatoes in there.
Do i need to put in other stuff again and again when i use it after the first time cooking?
Or just add the stuff i want to cook and nothing additional?
Only add more aromatics and liquids when the stock is getting low and loosing the original intensity of flavor
Hi, I made the stock and it’s amazing. I even added tomato paste, mushrooms, and some onions. Then I cooked a pork shoulder, bone in. It was delicious as will. However, I want to say air the pork and turn it into another dish. Any suggestions?
I'm curious what other vegetarian things you could cook in this stock, and whether it would be better to sub kombu dashi for the chicken stock or a simple vegetable stock or even just plain water....
Do we ever need to be concerned about skimming the fat out if there ends up being too much after rounds of cooking? Would the fat make it spoil quicker?
Is strainer fine, or would it be better to run it through a cheese cloth to make extra sure there's no gunk? Also, I would assume you have to skim all of the fat off the top after every use, right?
A strainer is fine, but a cheesecloth does get it silky smooth.... so you could use coffee filters reusable or disposable. Yes skim the fat off. You can freeze and add to gravy.
Does the stock ever reduce to the point of needing ti add more liquid back in? If so what is the maintenance for that?