Another tip to add to this: when you're chopping veg, you know how you have bits you throw away when you chop vegetables (like the ends of the carrots and onions, and the leafy bits of the celery)? Don't throw them away. Throw them in a freezer bag and then chuck that in the freezer. Every time you chop vegetables, add to it. If you have leftover fresh herbs that are close to going bad, throw them in the bag too. Once the bag is full, it's stock time. :-)
I have a gallon zip in my freezer at all times with odds and ends of cuttings. I’ve also learned to keep the onion peels. They have a certain nutrient not gotten other ways…
I actually need this! I throw so many veggies away (I live alone and can't always get to it before it spoils, I'm working on it though). I really only ever see chicken and beef stock videos but this is the one I've needed 🙌🏽
This channel started popping up in my shorts while scrolling just recently. Like just in the last week or so. And it's already my favorite for cooking. I love the sense of humor.
I’ve just started watching your videos, and I love them! I’m twenty, and to be honest, I don’t know much about cooking. I hope to learn from your channel :)
He's a good teacher. I've discovered thri$$b00ks, which is like a garage sale. Some great cookbooks for $4 - $10. I don't recommend e-cookbooks. Cooking is a sensory hobby, smell, taste, touch. Don't rush into appliances or cute gadgets, a slow cooker would be an exception. Spend your money on good knives, pots and pans. Don't buy ceramic bowls, they're too fragile. A good stock pot: 8 cups is good, 10 cups is better. Mine are stainless, cause enamel chips and stains. A frying pan that has sides. Depents on your real estate. If you buy a frying pan and a wok and a stock pot , that pretty much fills the cupboard. Have fun. ~Mom
I put all my vegetable peels/ends that i would have composted in a tupperware stored in my freezer. When it's full I make my stock as you did. I then store my new liquid stock in smaller tupperwares in the freezer, ready to use anytime. I do the same for any bones in a separate container. Learned to do this from Mary's Nest on RUclips, she's incredible... as you are! God bless.
Suggestion for you, leave should/must out of statements(people don't like to be told what to do) and just explain why you think they should So in this example: toasting peppercorn before using intensifies the flavor If people think that's worthwhile thing to do, they will. Lot less likely cause a stranger online told them they "should"
Oh no no! Always saute them first. Just like browning beef cubes for stew. Dramatically improves the flavor, only takes a few minutes and smells fabulous.
@edmondlau511 It helps carmelizes the sugars in them which enhances the flavor,but it also helps breakdown the cell walls of the vegetables so your able get more nutrients and flavor out of them brining a more robust flavor. It also helps with the color of your stock, depending on your dish this can be important. Also depending on what oil or fat you use it will add a subtle flavor to your vegetables before adding water to make your stock
This channel is absolutely amazing A very phenomenal. Man He’s always working with the vegetables. I absolutely love this channel and so happy to subscribe to it. Keep up the good work you’re absolutely phenomenal.👍🤗
There are some vegetables you don't add to stock. When i was learning to cook, I thought it was just a pretentious cook snob thing to say, but cruciferous vegetables and things like asparagus are a BIG no. They add a bitter flavor. Depending on how much you add, it can even become so bitter that you can't even get yourself to swallow it. You can look up lists online of what vegetables are good in stock and what aren't. The ones that aren't usually have the reason listed. Red onions, for example, cooks dont usually add only because it can mess with the color of the broth. If you don't care about that, they're good to add. Some things add bad flavors, though. Stock is something very easy to learn how to make, so take a bit of time to learn what is good and what is bad to add.
Yes. Don't treat any stock like a trash can. Unless you're into trash. Aspagus, truffle oil, sage... i guarantee this brown crap he made is not palatable whatsoever. I'm sure he had good intentions, but that's gross.
I love watching you cook and explain things as a cook myself there’s some stuff that I missed and I don’t cook anymore so it just enjoyable to relearn this stuff or learn something new and you just make it funny and exciting
I also recommend using filtered water, especially if you don’t like the taste of your tap water. You’re concentrating the flavors, so the taste of water you dislike can be intensified. If you drink bottled water, invest in a water pitcher to filter the water. Also, just FYI, you can keep ginger root in the freezer as is; no need to peel it.
I used to sneek sips of my grandmothers stocks when i was growing up. It would make her so mad but my grandfather would distract her while i got a sip and i would distract her so he could get a sip. It was so funny. And the stock was so good.
There’s a trick some of you may not know and I’m surprise the chef didn’t mention it: Every time you cut up fruits and vegetables, save the scraps especially onion skins, garlic skins, carrot ends, etc. etc. keep a couple of big Ziploc bags in your freezer and keep adding to it over the course of weeks or an entire month. When you have a lot of that on hand frozen, put it in a pot, Turn the heat on. As it starts to thaw add water a couple at a time while stirring occasionally, keep adding water until it’s half full and with a rolling boil. This is when you can add in celery including the leaves chopped in chunks, quartered onions, and add some more carrots. Go through your freezer and get out old stuff you haven’t used in a long time like frozen spinach, frozen peas etc. get this all up to a boil again and let it simmer With the lid on for up to an hour, occasionally stirring and adding a little bit more water if needed. Once she have this done, let it cool Sam and strain it. If you want to create even more stock take all of the solids that you strained off, put it in a blender and purée it. How about back into the pot give it a good stir play that sit for half an hour, then strain it again, you’ll be left with this wonderful rich stock. This star is wonderful and once you start making vegetable stock you will never want to throw vegetable scraps away again. If you’re using this veggie stock for a big vegetable soup, get the stock to a rolling boil again and start adding diced veggies starting with the harder ones first it take the longest to cook, the final thing you should put in would be something like kale or spinach that cooks down quickly and maybe chunks of fresh tomato. To this I add mixed Italian herbs, Diced garlic, a little cayenne, powdered ginger root, A little salt and optional black pepper. During the last 10 minutes of cooking add a quart of low sodium mixed vegetable juice, like a natural healthier version of V-8 juice. This gives it A little more flavor a little thickness and is an old trick that many restaurant kitchens use. For a little bit of tang add a tablespoon of cider vinegar , Turn the heat off give it a stir, Add about a quarter cup of good olive oil, give it another sister and let it cool some. Now you have a really good healthy flavorful vegetable soup. You could always add some pasta and canned beans to make it more of a minestrone, you could add chicken to make it into a chicken vegetable soup, or add chopped clams in a little clam broth and you have healthy Manhattan clam chowder. Thanks for reading. I really enjoyed this guy’s cooking series, right on!
@@BrandynAFonly 3-4 days in my experience. They tend to go sour. You'll know what I mean if it ever happens. 😊 You should be able to freeze it just fine. I'd suggest freezing in quart portions. I personally would not make more than 3 quarts worth at a time so I can make and eat soup while it's really fresh. Enjoy
Dear elChef, I absolutely LOVE watching your videos! We don't really celebrate Thanksgiving here in Australia, but we Aussies are also a gravy loving nation. You've inspired me to bake my own bread, too! We don't have "bread flour" here but I bought Wallaby Baking Flour, which is a high quality baking flour here. Thank you so much for the excellent entertainment & wonderful cooking information. you're a legend!
This looks good. I'll try it. May I suggest what to do with the veggies after you extracted them from the stock. Put oil in a pan add the veggies then add washed rice, quinoa and bulgur, mix then add some of the stock. You can do it only with rice.
That’s probably as long as you’d want to cook cabbage or other (I love this word) cruciferous vegetables like broccoli, cauliflower, Bok Choi, etc. Cook it much longer and you will stink up your whole house.
I cook whole chickens every couple weeks then I take the bones with some veggies and herbs and pressure cook it all for 95 minutes. Strain and skim the fat and I have the most amazing chicken stock. I can use that to make chicken soup with the dark meat or to make hot and sour soup with my homemade chili crisp, but that’s another conversation lol. 🤤
Guess that first pan was too small?? Edit: I wrote this before you said that you did indeed swap pans because the first one was too small. I've been there...many times.
I would omit salt entirely for a stock, personally. Take the guesswork out of it and just season whatever it is you're using the stock for. Great recipe!
I use my veggie scraps, bag and freeze them until I'm ready. I use yeast for unami. I buy marked down herbs and freeze the until ready. Olive oil, salt pepper
As a rabbit, I can confirm my tail was wagging when he mentioned carrots
Uh huh. Likely story. A RABBIT would know they dont have tails that wag, but puffballs that wobble. Nice try, Coyote. Go on! Get!
Fraud 💀
But there weren’t any carrots.
@@Mr.PoopyButtholeOfficialHE KNOWS! PLAN'S BLOWN!
@@Mr.PoopyButtholeOfficialoh shit
Another tip to add to this: when you're chopping veg, you know how you have bits you throw away when you chop vegetables (like the ends of the carrots and onions, and the leafy bits of the celery)? Don't throw them away. Throw them in a freezer bag and then chuck that in the freezer. Every time you chop vegetables, add to it. If you have leftover fresh herbs that are close to going bad, throw them in the bag too. Once the bag is full, it's stock time. :-)
Do you have to thaw everything out before starting the stock?
No. @@xcristinat
No , just begin
I have a gallon zip in my freezer at all times with odds and ends of cuttings. I’ve also learned to keep the onion peels. They have a certain nutrient not gotten other ways…
REPENT AND BELIEVE IN THE GOSPEL AND PLEASE LET JESUS WHO DIED ON THE CROSS FOR ALL OF ARE SINS IN YOUR LIFE HE LOVES YOU ❤️🙏✝️❤️🙏
Girlfriend made homemade chicken and veggies stock yesterday from the Thanksgiving leftovers and *holy shit* it just doesn't compare. It's incredible.
Dang wife her up
its extra work to make the stock for a sauce or a soup but it rly does make a difference
She's a keeper
Consider upgrading from girlfriend to wife.
Maybe stop being a bum n marry her 😭
I actually need this! I throw so many veggies away (I live alone and can't always get to it before it spoils, I'm working on it though). I really only ever see chicken and beef stock videos but this is the one I've needed 🙌🏽
"just a tiny bit of paprika"
Pours out the whole inventory of colombus:
😂
I caught that too.😂😂😂
I noticed 😳
LOL 😂
It’s so good for you! Full of carotenoids and other polyphenols
Munchas grasias Jose, I ll be making my vegetable stock for the first time this weekend. 😊
This channel started popping up in my shorts while scrolling just recently. Like just in the last week or so. And it's already my favorite for cooking. I love the sense of humor.
Yeah, me too. I subscribed because I love the humor as well.🫶🏻
As a veggie person this looks sooo good! I’d drink that juice as a hot toddie!
Love this guy.
Ooooh Mami 😂
I honestly hate youtubers using this word like they know what it means, i wish they'd just say punch or savory
@@escapetherace1943,Ooh mammy, don’t be so stiff!
I’ve just started watching your videos, and I love them! I’m twenty, and to be honest, I don’t know much about cooking. I hope to learn from your channel :)
He's a good teacher. I've discovered thri$$b00ks, which is like a garage sale. Some great cookbooks for $4 - $10. I don't recommend e-cookbooks. Cooking is a sensory hobby, smell, taste, touch. Don't rush into appliances or cute gadgets, a slow cooker would be an exception. Spend your money on good knives, pots and pans. Don't buy ceramic bowls, they're too fragile. A good stock pot: 8 cups is good, 10 cups is better. Mine are stainless, cause enamel chips and stains. A frying pan that has sides. Depents on your real estate. If you buy a frying pan and a wok and a stock pot , that pretty much fills the cupboard. Have fun. ~Mom
@@Eurydice870All good info! Thanks, from a newbie 23yo home cook :)
I put all my vegetable peels/ends that i would have composted in a tupperware stored in my freezer. When it's full I make my stock as you did. I then store my new liquid stock in smaller tupperwares in the freezer, ready to use anytime. I do the same for any bones in a separate container.
Learned to do this from Mary's Nest on RUclips, she's incredible... as you are! God bless.
Mary's Nest is amazing! 🙌
What a good idea! Going to try this
What a great idea! Gets the produce off the counter container and away from fruit flies too!
Dang I have been throwing away my vegetable cuttings, now I will save them.
I’ve been doing this for 50 years. You can’t beat it.
I used to make stock just like this with my veggie scraps. Even the peels of onion and garlic 😋
Yummy ~ Fragrance already drifting through the Screen 🍲🥣
That's the best looking veggie broth I've ever seen. I hate food waste so much, so I will definitely be doing this!
You are good! 😊
Thank you for the vegetable stock I forgot I can make this since I am vegetarian please do some vegetarian dishes u r so koooolll
You should try toasting your peppercorns before you crush them or put them into anything. The peppercorn flavor intensifies. Thank you
Do that with all your dried spices, except maybe salt. But what it does for cumin is great.
Suggestion for you, leave should/must out of statements(people don't like to be told what to do) and just explain why you think they should
So in this example: toasting peppercorn before using intensifies the flavor
If people think that's worthwhile thing to do, they will. Lot less likely cause a stranger online told them they "should"
@@renel7303salt isn't a spice, it's seasoning 😂
So saying to fo it with dried spices already leaves salt out
I've done many stocks/broth, but never thought to saute the vegetables first! Many thanks😋
Oh no no! Always saute them first. Just like browning beef cubes for stew. Dramatically improves the flavor, only takes a few minutes and smells fabulous.
U can also roast them
What’s the reason that it brings out more flavor?
Same. I'm trying it.
@edmondlau511 It helps carmelizes the sugars in them which enhances the flavor,but it also helps breakdown the cell walls of the vegetables so your able get more nutrients and flavor out of them brining a more robust flavor. It also helps with the color of your stock, depending on your dish this can be important. Also depending on what oil or fat you use it will add a subtle flavor to your vegetables before adding water to make your stock
❤❤❤❤❤I love the way you demonstrate your Artful cheffness ! Your videos are the best !
glad im not the only one that says ooo mama
This channel is absolutely amazing A very phenomenal. Man He’s always working with the vegetables. I absolutely love this channel and so happy to subscribe to it. Keep up the good work you’re absolutely phenomenal.👍🤗
"i know your tail's wagging" YOU GOT THE THERIAN AUDIENCE
No Paprika NOR
Garbage truffle oil belong in veggie stock.
What an epic FAIL.
TOTAL goof!
❤ your videos.
God bless you.
🧄🧅🫚🐇🤣🧂🤗
Watched like 8 times...okay it was like 13
There are some vegetables you don't add to stock. When i was learning to cook, I thought it was just a pretentious cook snob thing to say, but cruciferous vegetables and things like asparagus are a BIG no. They add a bitter flavor. Depending on how much you add, it can even become so bitter that you can't even get yourself to swallow it. You can look up lists online of what vegetables are good in stock and what aren't. The ones that aren't usually have the reason listed. Red onions, for example, cooks dont usually add only because it can mess with the color of the broth. If you don't care about that, they're good to add. Some things add bad flavors, though. Stock is something very easy to learn how to make, so take a bit of time to learn what is good and what is bad to add.
Yes. Don't treat any stock like a trash can. Unless you're into trash. Aspagus, truffle oil, sage... i guarantee this brown crap he made is not palatable whatsoever. I'm sure he had good intentions, but that's gross.
I could watch you vids ALL day!!! Your editing is amazing, and the personality takes it over the top! 👍
I love watching you cook and explain things as a cook myself there’s some stuff that I missed and I don’t cook anymore so it just enjoyable to relearn this stuff or learn something new and you just make it funny and exciting
Are there any veggies you should NOT put in to stock? Is spinach ok? Thank you....
Forget about the vegatable stock I would be eating it as a soup...yum
A Lot of times veggie stock is made with old and wilted veggies so ya might not want to eat it
It is soup
@@Thetemplar33 It just started as one
Mee too ! 😭
I also recommend using filtered water, especially if you don’t like the taste of your tap water. You’re concentrating the flavors, so the taste of water you dislike can be intensified. If you drink bottled water, invest in a water pitcher to filter the water.
Also, just FYI, you can keep ginger root in the freezer as is; no need to peel it.
Great Tips, thank you :)
Tks. If you haven't tried, boil a cinnamon stick in 2 cups of water for 15 minutes for cinnamon tea. Add sugar to taste. Waddya think?
ooh mami
THANK YOUUUUUU ❤
Admits he switched the pot. No shenanigans from this guy. I like it.
My man said "Tiny bit of paprika" as he adds a god damn handfull
The comment I’ve been looking for 😂😂
I wonder what's the secret of El Cook going from silver pot to red pot hmm hmm uh mami 🤣
I been putting my scrap veggies in a large bag in the freezer. Cant wait to make my stock.
I used to sneek sips of my grandmothers stocks when i was growing up. It would make her so mad but my grandfather would distract her while i got a sip and i would distract her so he could get a sip. It was so funny. And the stock was so good.
What would be the best way to store it? And how long can it be held?
There’s a trick some of you may not know and I’m surprise the chef didn’t mention it:
Every time you cut up fruits and vegetables, save the scraps especially onion skins, garlic skins, carrot ends, etc. etc. keep a couple of big Ziploc bags in your freezer and keep adding to it over the course of weeks or an entire month. When you have a lot of that on hand frozen, put it in a pot, Turn the heat on. As it starts to thaw add water a couple at a time while stirring occasionally, keep adding water until it’s half full and with a rolling boil.
This is when you can add in celery including the leaves chopped in chunks, quartered onions, and add some more carrots. Go through your freezer and get out old stuff you haven’t used in a long time like frozen spinach, frozen peas etc. get this all up to a boil again and let it simmer With the lid on for up to an hour, occasionally stirring and adding a little bit more water if needed. Once she have this done, let it cool Sam and strain it. If you want to create even more stock take all of the solids that you strained off, put it in a blender and purée it. How about back into the pot give it a good stir play that sit for half an hour, then strain it again, you’ll be left with this wonderful rich stock. This star is wonderful and once you start making vegetable stock you will never want to throw vegetable scraps away again.
If you’re using this veggie stock for a big vegetable soup, get the stock to a rolling boil again and start adding diced veggies starting with the harder ones first it take the longest to cook, the final thing you should put in would be something like kale or spinach that cooks down quickly and maybe chunks of fresh tomato. To this I add mixed Italian herbs, Diced garlic, a little cayenne, powdered ginger root, A little salt and optional black pepper.
During the last 10 minutes of cooking add a quart of low sodium mixed vegetable juice, like a natural healthier version of V-8 juice. This gives it A little more flavor a little thickness and is an old trick that many restaurant kitchens use.
For a little bit of tang add a tablespoon of cider vinegar , Turn the heat off give it a stir, Add about a quarter cup of good olive oil, give it another sister and let it cool some.
Now you have a really good healthy flavorful vegetable soup. You could always add some pasta and canned beans to make it more of a minestrone, you could add chicken to make it into a chicken vegetable soup, or add chopped clams in a little clam broth and you have healthy Manhattan clam chowder. Thanks for reading. I really enjoyed this guy’s cooking series, right on!
@@BrandynAFonly 3-4 days in my experience. They tend to go sour. You'll know what I mean if it ever happens. 😊 You should be able to freeze it just fine. I'd suggest freezing in quart portions. I personally would not make more than 3 quarts worth at a time so I can make and eat soup while it's really fresh. Enjoy
I'm new at cooking and just took a screenshot of this. Thank you!
Freeze a small portion in a cube tray too trust
I made vegetable stock accidentally while I was making this stew. I tasted it and i was like oh god this is good before I even put the meat in.
Yep rabbit food, now add those to bone broth simmer, ahd we have some goodness!!
As a meat eater that also loves his vegetables and herbs, this looks gorgeous to me
U want umami at a way cheaper cost? Just ad soy sauce and good ol’ msg.
Umami ? ❌
Ooh Mami 🥵 ✅
My dude. I made your gravy recipe for thanksgiving, it was awesome. I've never had a gravy come out so fn good.
I know that paprika was an “oh shit” moment 😂
as I live alone now I have a box in the freezer for all the parts that don really fit
Woooo!!! DELISH!!!❤ yum.
Dear elChef, I absolutely LOVE watching your videos! We don't really celebrate Thanksgiving here in Australia, but we Aussies are also a gravy loving nation. You've inspired me to bake my own bread, too! We don't have "bread flour" here but I bought Wallaby Baking Flour, which is a high quality baking flour here. Thank you so much for the excellent entertainment & wonderful cooking information. you're a legend!
This looks good. I'll try it. May I suggest what to do with the veggies after you extracted them from the stock. Put oil in a pan add the veggies then add washed rice, quinoa and bulgur, mix then add some of the stock. You can do it only with rice.
I really love this channel.
Thanks for the recipe handsome
Ahh someone else who knows the correct amount for a 'tiny bit'!
Love this channel
Gonna use that for cake next time
Tiny bit of paprika was wild
you da best
Vegetable stock is good with pork dishes. I use it in the crockpot with pork and taters. Sour kraut is optional.
I love that! Such a great way to use the last of the veggies
Oooo mami!
You are so cool and good to watch
More veggie cooking! ^~^
"If you're a rabbit right now, I KNOW your tail is wagging". Ah, words to live by! Freaken LOVEit!
The Mexican version of Cooknamedmat(but better)
That’s probably as long as you’d want to cook cabbage or other (I love this word) cruciferous vegetables like broccoli, cauliflower, Bok Choi, etc.
Cook it much longer and you will stink up your whole house.
Thank you for making these videos
Thank you for this
mhm, good soup.
"if you're a rabbit" we ought to call vegans and vegetarians Rabbits.
Oooh Mami!
CABIASTE DE SARTÉN!!! Jaja siempre me pasa.
I've been making my own stock for at least 20 years and the soup is always delicious
Learned a lot of cooking from my Grandmother I'm old as dirt know but I learned so much from her...waste not want not
How old is the veg?
I love this man!!
I was wondering… what the best way to store your self-made stock? 🤔
I love how simple you make things. I always say a recipe is nothing more than a road map. You know where you are going but, you choose your route.
Bro turned tiny bit of paprika into a handful
Cup of paprika..😬
So glad I found this Handsome, Funny & AMAZING Man's channel!... ❤❤❤
Thank you for showing this. I'll start saving my vegetable ends and make my own stock.
😊😊😊
i might actually make this,, cause its not ultra salty like store bought ones are
Most importantly, never dilute your stock. NEVER
Wow!!! Thank you for this!!! This is great! What is truffel oil?
I've never had good luck making stocks with asparagus.
I say, add spices that remind you of meat...fennel seed, coriander, even a little cumin...
lol no one is talking about how he took a bite out of the onion 😭😂
I cook whole chickens every couple weeks then I take the bones with some veggies and herbs and pressure cook it all for 95 minutes. Strain and skim the fat and I have the most amazing chicken stock. I can use that to make chicken soup with the dark meat or to make hot and sour soup with my homemade chili crisp, but that’s another conversation lol. 🤤
What the heck is paprika and truffle oil doing in a vegetable stock? That’s absurd, and I suspect added only to garner viewer commentary.
Tiny bit of paprika!
Launches paprika dust storm operation 😅
I cooked it 5 hours. I found it just kept developing and getting better and better. But it has to be just barely simmering, not boiling.
Just buy Knorr cubes. They're AWESOME.
Dude, wtf is "stock"? The average people of my country make everything fresh here. Cheers from Hungary.
Guess that first pan was too small??
Edit: I wrote this before you said that you did indeed swap pans because the first one was too small.
I've been there...many times.
I would omit salt entirely for a stock, personally. Take the guesswork out of it and just season whatever it is you're using the stock for. Great recipe!
I use my veggie scraps, bag and freeze them until I'm ready. I use yeast for unami. I buy marked down herbs and freeze the until ready. Olive oil, salt pepper
Ooo...Mami!!! 😂😂😂
So you make veggie stock from scratch but you use storebought ladyfingers in your tiramisu? C'mon man.
Lol, I just asked for this kind of video on another short. Do chicken or beef instead pls.
Now we’ll know if you read comments! 😂