How To Make Vegetable Broth/Stock | Chef Jean-Pierre

Hello There Friends, A long awaited video that so many of you have been asking for! I'm finally going to show you How I make Vegetable Stock! Super simple recipe to follow will make it so that you will have Vegetable Stock in no time! Let me know what you think in the comments below!
RECIPE LINK:
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[@BigBoatDeluxe]

I'm only 2 minutes into the video and I don't care about the recipe anymore. I'm just watching it for Chef Jean-Pierre at this point. He seems so lovable and down-to-earth. Charmingly hilarious as well.

[@thegodofpez]

Let’s not forget these great editors who hilariously zoom in when Chef Jean Pierre says ‘bloop bloop bloop!”

[@concernedcitizen1]

I am not a professional chef, but I have been making my own stocks for a few years and then canning them, but they always lacked a little "punch". I just assumed it was because of the lack of salt. I never thought about reducing the stock to concentrate it. Thank you for that tip. My next batch will be reduced to increase the flavor.

[@The_Cookie_Knight]

The "punch" you're missing isn't always salt. Sometimes adding a little acidity instead can be what you need.

[@kittywetzel92]

Same for me! I've never made vegetable stock or used it, but now I'm thinking, why not? But definitely will use the reduction method on all my stock from now on!

[@4.0.4]

@@The_Cookie_Knight you have it right!

[@marycallahan2398]

You can also try roasting the vegetables/bones first which concentrates the flavors.

[@miamired1]

I think the point the chef was trying to make is this is NOT a soup, therefore withhold salt and ground pepper. I agree with this! There are so many uses for stock, that it is best to customize it for each use. I learned years ago, to be conservative with the amount of salt and pepper early on. Cooks like to taste many times in the process of such. However, this can dull your tastebuds. If you have tasted (whatever) several times, best to ask for a second opinion, if possible. You should also consider that some recipes that you use stock or broth in may require thickening. This thickening, be it cornstarch, flour, etc., will immediately dull any salt you put in. In that case, you could be tripling or more that amount of salt, if added early on...because you essentially erased it by adding it early on, then dulling it with thickening.

[@fdude555]

Youd think its just boiling veggies but the process was explained really well which makes every video special.

[@danasampson818]

I subscribe to several different KZbin cooking channels, but I learn the most from Chef Jean-Pierre. My wife loves all the different recipes I try. She even brags to her friends. The fun part is, I really enjoy learning to be a better chef!

[@angelaberni8873]

I'd also ' love' the food....if my hubby cooked it. Unfortunately he can't even fry an egg. But boy can I cook !!

[@TheUinsionn]

Honestly Jean-Pierre you are one of the funniest people on KZbin..Your presentation is brilliant and down to earth and no doubt you connect with a lot of people on a very human level - natural and vibrant personality…If I feel down on any given day, I pop on one of your videos and you bring tears of laughter to my eyes - a cure all for any mood..God bless man, you’re a very talented chef and a natural born Comedian…long may it last… Just one question - you have what looks like a very old chefs knife mounted on the wall to the side of you…is there a story attached to this - just wondering..Keep up the fantastic work. Ciao….☘👍☘

[@anti-ethniccleansing465]

Where is this mounted knife you speak of? I don’t see it... you have a timestamp, with a specific location?

[@alfaboy2839]

@@anti-ethniccleansing465 @9:30

[@anti-ethniccleansing465]

@@alfaboy2839 Ah! Thanks! Now that I see it, I would like to know the story behind it too. :)

[@ChefJeanPierre]

Sorry for the late response! It is challenging to respond tp all your great comments! It is a knife that was gifted to me by SOS (Share our Strengths) for cooking and helping them raise money for a charity event for hurricane victims. 😀

[@marcabilicki3892]

Well said

[@valvenator]

I love the fact that you tell us what to avoid. What you leave out is just as important as what you put in. Thank You.

[@ealston0826]

I love the hands and how he wiggles the fingers when he is happy. I have a smile on my face like a fool the entire time I watch his videos.

[@huggybearbear7340]

I had to buy a 2nd freezer after watching Chef Pierre for a few months. It’s already full with soups and soup stocks. I have a very flavorful rest of the winter ahead of me. Thanks Chef for all your great advice!

[@ChefJeanPierre]

👏👏👏😊

[@tinafoster4669]

Why do we put garlic in vegtable stock but not in the other two stocks youve made

[@user-xu4rh8hg1n]

Don't get extra freezer, dehydrate the stock in powder.

[@tildessmoo]

​@@tinafoster4669 Because the other stocks are about getting flavor from meat, and this one is about getting flavor from vegetables, and garlic is a vegetable. Seriously, though, a one-vegetable stock is a bit one-note, while a beef or chicken stock is made a bit more complex just by having roasted bones, so the vegetable stock needs the added aroma from the garlic as a baseline, where the other stocks only need as much garlic as you'd add to them when making a soup or whatever. And now you're probably wondering how that squares with adding tomato to beef stock, and I could say it's because beef is a stronger flavor that needs something to make it a little broader to avoid washing out other flavors, but the truth is it's just a leftover from when Escoffier codified French cooking. Tomato isn't really necessary for beef stock so much as most sauces based on beef stock also have tomato, so it's easier just to add it straight to the stock.

[@tildessmoo]

​@@user-xu4rh8hg1n Unfortunately, the are really only two safe ways to dehydrate soup at home: by cooking down and by freeze-drying. Cooking down will change the flavor significantly once you get low enough that the temperature can get significantly above the boiling point of water (which is still long before all of the water is gone, due to all those lovely flavorful compounds dissolved in the water, which is the whole point of stock!), as various flavor compounds break down, caramelize, etc. It will still be good, most likely, but very different, so it's something to experiment with and only use as a go-to as a survivalist or if you just _really_ like the flavor of caramelized stock. Yes, even at a low temperature like a food dehydrator will do this, though not as badly as a stove. The other way is freeze-drying, which requires special equipment that is cost-prohibitive for many people. Pretty much the cheapest freeze dryer on the market is nearly $3k, whereas you can get a cheap chest freezer (which are better for long-term storage anyway) for a couple hundred bucks. The freezer can also be run on a regular North American 120V 10A power, while most freeze dryers (though probably not all; I haven't checked in on this issue in a while, so I'm not sure) require either a 20A line (you should have one in your kitchen, but you should also not add appliances to it without consulting an electrician, because it's there for things that already draw a lot of power, like the microwave) or a 240V line (again, not rare, but usually in place for specific purposes like the washing machine), which for many people means the additional cost of running a new power line or being _very_ careful not to run certain other appliances while the freeze dryer is running. The idea isn't entirely without merit, of course. "Portable soup," aka stock boiled down until it's dry, has been a staple of food preservation in the past and is entirely viable if you don't mind - or better yet, actually enjoy - the slightly different flavor. Townsends has a video about making an 18th century portable soup, if you're interested. My own suggestions if you're running out of freezer space, however, would be twofold: first, boil it down but not to powder. Stock concentrate preserves in the freezer just as well as regular stock, maybe even better because the higher concentration of dissolved stuff inhibits ice crystal formation, which is a cause of freezer burn. It also, obviously, takes up less space. Another alternative would be canning, which still takes up space, but doesn't have to take that space in a specific place like the freezer. You can even combine the methods to can stock concentrate. I would, however, make sure to bone up on canning safety before canning stock, as it's exactly the sort of low-acid, nutrient-dense liquid microbes - including y. pestis, which can survive boiling temperatures - love to breed in. I'd suggest going straight from pot to jar without cooling down in between and using a pressure canner (basically just a big pressure cooker used for canning at temperatures above the normal atmospheric boiling point of water) to keep the microbial population low in the first place and then kill it thoroughly.

[@alistairbarclay3116]

Your mention of the herbs and what they go with reminds me it would be brilliant if you made a video on that subject for amateur cooks like me.

[@Meineself]

My goodness your cooking legacy is literally going to last a thousand years or more. I love watching your videos!! I learn SO much even if I don’t cook the specific recipe you’re covering!! Thank you Chef Jean!!!

[@biggianthead17]

Is going to last 17 thousand years if you keep it in the freezer...lol

[@christinabernat6709]

Meineself well said.

[@nick1lvov]

And it is always a greate pleasure to hear your friendly voice! I wish you joy And love every day. With best wishes, Yelena

[@alpcns]

I these crazy times there are few things as relaxing and enjoyable as watching a truly passionate, enthusiastic obvious professional do his magic. What a joy it must be to work with and/or for this man. Every episode we learn something AND have tons of fun. Merci beaucoup, Chef!

[@grahamjohnson4702]

The thing is, a only takes a few minutes every time because he omitted the non-active time.

[@jenniferdisegna2516]

He takes the fear out of cooking. Great videos

[@sullivanspapa1505]

our youngest daughter, grown, and her son are vegetarians and I’m making this veggie stock recipe this weekend!

[@notagain779]

Chef Jean-Pierre, I love the stock videos! My freezer includes your homemade bourbon BBQ in cubes, your bone broths also. I love just grabbing a few cubes to flavor all of my recipes. I can't thank you enough! These frozen cubes will never last 17 years - not even one year! ❤️

[@randomsurfer3963]

You are a mind reader now! I have been making veggie stock for a long time but thought the other day, it would be nice if Jean-Pierre showed us the ultimate version, ta daa.. merci e grazie!

[@mattiusgabe7354]

Best KZbin chef out there. He's changed cooking for me entirely.

[@DJShaunLouis]

I would love to see a video on portioning, storing and freezing this lovely broth so it’s always at hand :) Thanks for what you do, Chef! 👌

[@ljjackson7106]

Chef Onyo!!!! You read my mind!!! I have been saying I need to learn how to make vegetable stock (have chicken and beef but no vegetable!!). Thank you for the final suggestions on what to avoid (peppers, broccoli, etc). 😘 🤗 ❤️ 👍 🇺🇸 🍽 🏝 Best chef on earth!!!!

[@albundy5228]

Make cooking look so easy, even a child can do it! Thank you, Chef Jean-Pierre!!!

[@pazooter]

There are thousands of cooking videos on KZbin, but you, so far are the only one that doesn't hype anything other than good cooking. Sorry that you live in Florida. You should consider coming to my state, Washington in the PNW.

[@ChefJeanPierre]

🙏👍❤️

[@margaretfriend7208]

I love how you appreciate the "beauty" of food.

[@roseannamarotta5864]

I must say making your vegetable stock knocks it out of the park.. I have it saved in pint size containers. It also makes a great veggie shake when you juice vegetables. I like to have a cup of hot broth when I feel my energy level is low.. Thank you, thank you, thank you. for all the great recipes and the wonderful humor you bring to the kitchen..

[@vickiescallan5651]

You are amazing I love watching you I love that you knew Justin Wilson I knew him too I miss him also I enjoyed this video on cooking vegetable broth and I love that stuff and I need to use a lot of it when I cook my soups thank you so much

[@mg79277]

In these troubling times it’s such a gift to watch you and learn how to prepare beautiful food. You bring me in the moment and make me burst out in laughter. Thank you for sharing you with us.

[@jean-pierreaudet2098]

Merci beaucoup Chef Jean-Pierre!

[@geamax1]

I like how the butter always makes it to the screen.

[@4.0.4]

Having Chef Jean-Pierre around in 2022 is such a blessing. When the world needs this kind of wholesome retreat most. It's like if Bob Ross was around and had a KZbin channel.

[@iconoclast137]

he is totally the culinary version of bob ross lol

[@jeffhickerson6450]

Never stop making these, please!

[@konstantinivanov1986]

Nothing can beat homemade stock. All of Chef Pierre stock are awesome. Thank you sir.

[@dominiquebuyck3788]

Amazing. Thx - Merci JP.

[@ElAgaveGuy]

Thanks Chef! Love your vids!

[@ajhi8861]

omg! i really enjoy him talking! lol. that’s why i remember the instructions! 🥰❤️

[@leemoore9933]

It is amazing the diff these homemade and done right stocks make to the dishes and soups HUGE difference, thanks again chef!

[@chrisandrews7102]

Looks delicious. Thank you for this beautiful vegetable broth.

[@kencook4956]

Well done and as always Jean-Pierre, thank you and God bless.

[@paulh7589]

Another great video from the most unpretentious, entertaining, brilliant, passionate chef ever. I have learned many things from you. Thank you, Jean-Pierre.

[@coyotewacker]

Awesome!👍

[@chrisandrews7102]

Thank you so much for such good tips

[@anonymouswizzard9973]

Than you, Chef. This one i was looking forward to for awhile.

[@pierre6625]

Hello Chef Jean Pierre, this video is special for me as my to-be daughter-in-law is a vegetarian. I always try to cook something special for her and there you go, the perfect stock to make many different meals. Thank you so much for this recipe. And you don't ever talk too much. Best Regards. 👍❤

[@JumpsSoHard]

Thank you for this. Love the personality

[@simoncrawley7430]

Such a useful presentation. Thank you Chef.

[@Kriby88]

Great tips for a beginner like myself to break the habit of store bought stock! Really like the intro for the videos as well! Always a good time cooking with Jean-Pierre! :)

[@schublak]

Thank you chef. Homemade basics are so important.

[@user-bc9mv8oc9k]

First time finding your videos man, I'm digging your energy

[@ChefJeanPierre]

🙏❤️

[@slashc4re]

I've been looking forward to this one! Thank you!

[@Ruun-finder]

Fantastic as usual best show.

[@Fever2113]

I have been making a lot of veggie soup at home and this will make a great base! Thanks so much, chef.

[@freightdawg6762]

Beautiful!!!!

[@msstroh]

Love it Chef!

[@TheOnlyJonno]

Love your stuff chef. Another beauty, thanks so much.

[@gabrielleeliseo6062]

Love this! Thanks chef!!!

[@deeb7138]

Thank you Chef! I've been waiting for this one. I really, really like watching your videos. Please do not change a thing!! You are the best!!

[@syedrehanfida]

Thank you for all the recipes, inspiration, and teaching Chef JP! Love you!

[@stephanies6733]

Thank you!! You are the best!!

[@MKitchen75]

Mee too i have been waiting this, thank you again chef Jean-Pierre

[@davidg8032]

I made this vegetable stock last week. I simmered and reduced it for 7 hours, strained it and left it in the refrigerator overnight. The following day I simmered it for another 4 hours. The end product was reduced down to half the original amount of liquid I started with. It was so rich and concentrated! Maybe too rich and concentrated. Then I used it to make Chef Jean-Pierre's Broccoli Soup. I was still tempted to add some of the enemy, but since everyone loved the soup so much, I left it alone. Thanks Chef!!!

[@emmanouelpassas5741]

Excellent chef and excellent stock!!!

[@shirleybrown8340]

Thank You! You are a breath of fresh air in this world filled with chaos and craziness. I look forward to your new videos and my love for cooking has returned!

[@theastewart6721]

Looks fantastic!😊

[@kanmanishankar739]

You made my cooking exploration more intetesting chef. God bless you with lots of love.

[@vyanchev9639]

Thank you for this video Chef ! You really rock !!!

[@matteopascazio1927]

Great video and demonstration Chef.

[@amoamasamt]

Thank you Chef Jean-Pierre. This is so helpful. My broth was looking murky and more like a vegetable soup. I'll be using your recipe in the future and reducing it too. Your happy and enthusiastic style is like a tonic for the soul. Thank you!

[@finianday-lewis9769]

Another fabulous video Jean-Pierre, as well as excellent well explained cookery lessons, you have a gift for delightful self-deprecating comedy. A joy, as always.

[@ChefJeanPierre]

Thank you! 😀

[@DaHooka]

as always, love to watch your lessons

[@biddibee3526]

Love your videos. Thank you.

[@robertbrown6911]

Thankyou, Chef. I know I'm one person who constantly asked for this recipe. And YOU CAME THROUGH !!! THANK YOU !!!

[@1tonybricky]

I soooooo look forward to your recipes Chef Jean-Pierre, I love your energy, your enthusiasm, your honesty and your humour , you make even a difficult dish look easy because you explain everything in a way we can understand, you make me want to cook and I don't need to go out and pay a high price at a restaurant to experience amazing food, because of you I can invite friends around to experience your amazing palette and expertise, since i've stumbled upon you on utube I need go nowhere else to learn how to cook better tasty food, you are AMAZING, GENUINE, HUMBLE and incredibly TALENTED, please don't stop these fantastic videos!! xx

[@helenamarques1240]

Super dear friend I will do this weekend and store on my freezer .Much better then ones we buy in shop. Thank so much.

[@comingtofull-ageinchrist6736]

You're wonderful, Chef! Thank you so much!

[@michaelkelly3221]

A sheet of dried Kombu seaweed is another nice addition, for a broth with more umami flavor. A couple of dried mushrooms too!

[@kimberleegullbailey2547]

Always fantastic cooking tips and demonstration! Thanks again Chef Jean Pierre! 🇺🇸👏👍🥂😘

[@Lord_Malkior]

Chef, this video has singlehandedly inspired me to both freeze my extra veggies and keep vegi stock on hand as an ingredient. I generally follow your recipie every time you upload. Thank you so much for making this video. You are a bright light in my life and I enjoy seeing your videos every week. Cheers and God bless~

[@Deedee-xh7dh]

Wow!Easy recipe and looks Devine ❤

[@satyajitkanjilal3674]

Excellent!!

[@dennis1341]

Thank you Chef!!!

[@fsarfino]

Thanks for the upload Chef!!!!

[@ZLM88]

Simple & beautiful 🤌🏾🤌🏾 I love his personality ❤️ 💕

[@dpt6849]

The enthusiastic presentation👍

[@Lenny_Melzer]

I’ve been making my own vegetable stock (if you can even call it)that for years, but now I feel as though I can do so much better! Thank you chef Jean Pierre, for always taking the time to demonstrate and EXPLAIN the process to us. We love you for it! 🤗

[@jameskeener7251]

There is so much wisdom here. Your explanations are full of useable information.

[@classymusic7964]

Amazing! awesome advice

[@kouklakee]

Bravo 👏🏼

[@patrickladucer4118]

Great tip about reducing to concentrate flavor. Thank you for your service and expertise Chef Pierre

[@metalman0405ify]

Awesome video chef! Thank you for your great insight. Definitely have to cook this one. I have made all of the other stocks and they had so much depth to my food and sauces. Keep it up, love it.

[@Ivehadenuff]

I am making this right now. My house smells wonderfully!!! Thanks so much for sharing your knowledge, Chef Jean-Pierre!

[@Holmer188]

I love your channel and recipes. I just wanted to say how much I like your new entry to your videos. Thanks for sharing.

[@patcolbourne1429]

Absolutely love your videos.❣

[@gutom3ow]

Finally!! Thank you so much Chef

[@Miata822]

Love your videos. Always so much information!

[@bobsamchuck]

Thank for the video and lesson.

[@scottgodkin781]

Your stocks so far have been amazing. Huge hit with my soups, risotto and sauce for beef and chicken recipes (especially short ribs). Next level!

[@manivadhanan7583]

Hi chef wishes and love The way you teach iam a hotel professional Iam enjoying your video and learning many Un known information from you

[@user-ko8xs8xu1i]

Thankyou chef,excellent ❤

[@dean828]

Delicious & Nutritious!!! That is one savory and delectable vegetable stock recipe!!!

[@benfoote8894]

Thank you Chef Jean-Pierre. I'll be adding vegetable stock to the stock collection in my freezer!

[@Beachcomber95]

Just what I’ve been waiting for ! Thank you Chef !

[@melindaroth5796]

THANK GOD FOR YOU. I LEARNED A LOT. AWESOME WORK