How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)

[@mrbull569]

Honestly, I hope this video gets at least 1 million views because I made this stock and it was incredible! I am not an experienced cook, but when this stock was used in a beef stew I made, family and neighbors couldn't stop talking about how good it was! I didn't even make it as diverse as yours and cut corners somewhat with the cooking times and it was still unbelievable! Thank you for your recipe chef

[@etm567]

Where on earth did you find bones? I haven't seen them in a very long time. I did make stock with bones about 10 years ago, but today's supermarkets do not sell bones. They used to! "Soup bones"! No more. Neck bones that cost as much as a roast!

[@ZKTillThaWorldBlow781]

@@etm567 Gotta ask a butcher most likely or some Asian shops have them in their freezers

[@kwnorton5834]

Been cooking all of my life, studying some French cooking by the book. Nice to have a companion on this journey. Time consuming? Depends on definition. There are no substitutes for many things in life. Real food is one of those

[@coreygolphenee9633]

and I've realized it's all integrated, you have to have a lot on hand for French cooking but the important stuff keeps for a while and if you have it on hand so much of the stuff crosses over that you end up with a diverse kitchen that can cook what looks good, and that I love doing

[@rbu2136]

For me, cooking is a loveable hobby. I enjoy the process. Lovely video.

[@keeferhuges307]

I love to learn the classical way first. Years ago, on local (Canadian) cable channel, there was a lady who had studied French Haute Couture, and was giving sewing classes on TV. At first, just simple home sewing; but then so many people insisted on knowing the underlying technique, so she made more lessons, saying 'This is the Haute Couture way; you will do what you wish, but first you should know how we do it, and why we do it. Then you can decide how you want to do it for yourself. Unfortunately, I have tried to find a record of those TV lessons, and they are lost! Please make sure you have backups for your classic lessons! These classical techniques should not be lost.

[@themusic6808]

This reminds me of Chinese Master Stock, in which you make a stock and every time you cook with it you reserve a portion and add the reduced cooking liquid back into the original stock each time, so you end up with a stock that gets more concentrated each time you cook with it because you’re adding some back in. They’ll go for years sometimes building and re using the same master stock.

[@kamma44]

Ain't nothing Chinese about a 'master stock'?! Pretty much every country uses that kind of cooking technique.

[@davidh9844]

That is the Spanish solera method of making sherry wine.

[@dickfitzwelliner2807]

What do you mean by reserve a portion and add the reduced cooking liquid back in? I'm having a hard time understanding because I don't know of many times stock is used in Chinese cooking.

[@marcuscicero9587]

I reserve 3 days in the dead of winter to make my brown stock. I simmer my bones, mostly marrow bones and veg for 48 hours. then I reduce my brown stock to demiglace and freeze. I do not use meat. 30 lbs. of marrow bones yields maybe 1 1/2 quarts of demiglace. plenty of mire poix, a bit of tomato paste and red wine, but no meat. a lot of maintenance with skimming and fresh water addition but it is worth it. liquid gold

[@orlandolannes6870]

I am doing something similar for a couple of years without knowing it was an Escoffier’s. I just don’t agree when you say “it is not suitable for home cooking”. Yes it is 😀. The 2nd step needs more attention but it is easy to manage while cooking something else. All my sauces and my beef bourguignon had an huge improvement. Even my teenage kid (that would devour anything in seconds) were able to notice the difference. Thanks for your channel. One of my favorites. Cheers

[@NFASolutions]

I would highly recommend anyone making this at home do so in quantity. I make veal stock maybe four times a year and it lasts me the whole time in the freezer. I have an enormous 40 quart copper stock pot that straddles two burners. It's much more practical to make a large batch each time, considering the effort. I also end up reducing the first pulling and the second pulling together by 3/4 - even with a combined 70ish quarts of product from the start, I usually end up with a yield around 15 - 20. Don't be intimidated by the time commitment. Devote a weekend four times a year to making stock and your cooking will be elevated by leaps and bounds all year long.

[@EggheadJr1]

Thanks for this comment. Stefane far overestimates the quality of american restaurants. He questions the value of creating one's own beef stock. He would probably backflip if he walked into the kitchen of a restaurant like Chili's that microwaves most of its food.

[@sanbilge]

How much of the frozen stock do you use to flavor your dishes? How much do you dilute it?

[@ytreece]

I do 1/4-1/2 cow (depends on what I buy that year) in ONE weekend. I have 4 extra large stock pots. Freeze in deep freezer for the year. Sometimes I run out a little early. I also spend a weekend rendering tallow. I think it’s totally worth it. The broth itself is delicious and my soups and sauces are as well. I deep freeze rather than keep in the regular freezer. Then I “shop” my freezers for meats/stocks/frozen veggies.

[@lakrids-pibe]

40 US quarts = 38 liter

[@jgurtz]

This is exactly right! I used to do this and then ladle the stock into quart freezer bags. Freeze them flat and then can stand up anywhere! Without the effort, best I've found is More than Gourmet. It's far and above the stuff in a box or jar au supermarche

[@rengew8606]

Over the last ten days I made about 3 batches of bone broth according to this recipe and made brown stock from two of them. What I really love here is that the amount of tasty, rich, concentrated flavourful stock is about the double amount of what I got from other methods by using the same amount of ingredients. Toda y I made a small bit of sauce with a roux and a bit of this stock, port wine, a shalot, tomato paste, pepper and salt. Added a pinch of thyme. Accompanied our cutlets from cerdo ibérico very well. Besides that I am almost binge-watching your channel and developed a new and even deeper interest in french cuisine. Since I don't log in to yt very often, see it as one of the biggest compliments possible that I just logged in to comment here. Continue in this great, rich and flavourful way!

[@Ryan-vg4wn]

What they said!

[@davidh9844]

I retired 4 years ago, I took up cooking about 3 years ago. This was a fantastic "Introduction To Cooking 102" course. I didn't label it 101, because with my InstantPot, I've intuitively discovered almost all of the points you covered, but not the "why". I've oven roasted bones for about 30 minutes, used good low to no salt commercial beef broth rather than water, fresh beef - the cheapest, toughest cuts money can buy - onion, carrot, celery, parsley, bay leaf, S&P, and beef broth concentrate, and let it rip for a good hour, then let it cool for about an hour. Strain, use what's needed, freeze the rest. The stock is almost drinkable on its own, but when it goes into a sauce, it's magic! As for the beef scraps having not further use, not true. The dogs absolutely love it added to their regular food. They don't get the fat or the bones, and while we might not like the meat flavor, they are in dog heaven. M. a great video, and thank you for your time and effort!

[@MrKongatthegates]

For people that really love to cook, this is not a trial or a problem, it is a pleasure

[@Elizabeth-rp1pi]

Well put!! 👏🏼👏🏼👏🏼👏🏼

[@nyomanagussujana8802]

As a culinary student, I'm glad this channel exist. So I can learn from the scratch from different view, also the comment section is very informative. Love it 😁

[@Alex-n6v3s]

I am just mesmerized by the French accent and love the recepie ❤❤❤! You rock!

[@psrpippy]

My God that takes me back 32 years to my time at catering college. The first week was spent learning how to make the basic stocks and different cuts of vegetables. Happy happy days.

[@scottyg9167]

This is just plain exactly what is meant by “using everything.” Fantastic video, sir. Fantastically informative and clear and delicious.

[@dannycnoble]

tried this method (reducing the 1st part of the liquid to a glaze 2x then adding more liquid) when making beef gravy. my girlfriend (who loved my gravy before) asked what i did to make it so much better. i showed her this video. thanks. and the ext time i making stock i will use this method as well.

[@PaleHorseShabuShabu]

Making one's own stock is always the best option. I get my bones from the local butcher shop; they're cheap since he has a lot of bones and I'm the only one that buys them. That's what I get for living in an area where most people think Applebees is fine dining.

[@FrenchCookingAcademy]

it is a valid point that anything made from scratch will always get the best flavours

[@jasonroberts271]

....there are people who think Applebee's is fine dining? You know they finish their "french onion soup" in a microwave, right?? That aside, I don't have a local butcher but whenever I buy meat from the store I buy the cuts that still have bone on them. My family eats a fair amount of pork, so I buy the "bone-in" pork loin and use the bones to make the broth for my kick-ass pork & cabbage soup. Never tried it with beef, since as Stefan said, it's pretty much a pointless expense. (Unless, like yourself, you know a butcher and can get bones super cheap.) On a side note, making stock becomes a whole lot easier if you have a cutting edge monstrosity that can act as a slow cooker or pressure cooker cooker with digitally adjustable temperature. A lot less expensive than running the gas or electric bill up by having a stove burner on for 12-24 hours.

[@Stevros999]

Indeed

[@mtregi]

Secret’s out where I live. Bone price is at a premium

[@snipper1ie]

Bones from my butcher are free to both the dogs and I.

[@christianvulpescu1398]

Stephan, I'm a passionate admirerer of you and the grand French Kitchen. Whriting from Germany, I must thank you for those magnificant french recepies. Today I've tryed a mixture between Escofier and yours for a stoc. First roasting bones in the roasting pan. Then roasting chunks of rip parts of the beef ( like rip eye) - in German: " Hohe Rippe"...😄. Then all in the big pot with the vegetable and the meat. Filled withe a good natural industrial stok frim the supermarket and let go for 4 houers. Filtred and the a big smile. Was great! Thank you!😘

[@deanrobinson2522]

Another fantastic video! Thank you again for posting another tutorial to extend our culinary expertise. I look forward to your next post.

[@jean-baptisterutsche1688]

Its a big pleasure to follow you. I have observed: Adding Shitake mushrooms and dark misopaste to the first stock improves Umami content. The fat i use for steaking potatoes for example.

[@kwnorton5834]

From the American gulag of Spring 2022, thank you. This kind of real food cooking could help heal the world.

[@CookChad]

i know it's been 6 years since you posted this but i want to thank you for taking the time to upload this as a cook outside of france trying to learn french cuisine i appreciate it

[@Obsidian_Iris_]

Thank you for this demonstration. It was eye opening. I appreciate chefs and cooks who are authentic instead of pretentious and who can show home cooks what techniques and recipes are reasonable for use in a home kitchen and how to obtain them, especially if you figure out a way to approximate the professional, but unrealistic version.

[@alexyanci7974]

I have been watching cooking videos for years on KZbin, and seen thousands of cooking videos, dozens about broths. This is truly the best I’ve seen, and made me feel foolish of not having enhanced my boullions by adding a second stage with the meat. La vielle école est la meilleure école

[@evilsheep2007]

The counterpoint is that all that meat unfortunately is just thrown away and wasted

[@Waluigi-vr4qz]

@@evilsheep2007 thats true. Its probably Best to lose leftover meat if you already know you have too much

[@dixonpinfold2582]

@@Waluigi-vr4qz You can also keep a bag in the freezer and add (raw) meat trimmings as you create them in the regular course of preparing meals. (Trimmings of this sort are often fatty, but so what? Skimming at a later point adds little effort.) Low-key anticipation builds as the bag fills, kind of like a piggy bank. I love your hilarious name, btw. Hunt on.

[@markszyszkiewicz]

@@evilsheep2007 not if you have a canine companion!...lol

[@campcookhenry]

In culinary school I was taught this,but we deglazed the roasting pan with red wine and a spoon of tomato paste and sometimes we would make a second stock from the bones and make a reduction from that and chef called it glase de vinon ,I probably spelled that wrong but school was 35 years ago, when cooled had the consistency of gelatin and a spoon full add to a soup or stock would boost the flavor, one of my favorite memories from working in a professional kitchen was the smell of something being deglazed with red wine

[@TechTails]

@Joseph Mercel this is entirely incorrect lol

[@TechTails]

@Joseph Mercel I think you're a toddler. You literally spilt wrong info. A sauce espagnole is not reduced demi chump

[@onemercilessming1342]

I have learned more about cooking in the few short months of viewing this channel's vlogs than I learned from my grandmother over the years of my childhood and youth--and that's saying a lot. Thank you so much!

[@FrenchCookingAcademy]

wow thanks a lot

[@onemercilessming1342]

French Cooking Academy--You're welcome. Best wishes for continued success with your channel.

[@clothyardshafts]

Well, it’s suited for my home. Every two years, I make veal Demi glace and chicken Demi glace. Yes, it takes lots of time but the difference it makes to my home cooking is phenomenal. I’ve been making these reductions for almost twenty years.

[@lucasnorwood7861]

Out of curiosity what do you do with the Demi Glace? Is it for other recipes or to be eaten like a sauce?

[@jaswerner419]

Amen Patrick I am a purist also

[@clothyardshafts]

@@lucasnorwood7861. Both, Lucas. More often than not, I’ll use it in making a sauce from a mire poix or in enhancing a pan sauce after preparing steak or chicken. I never use it ‘as is’. At other times, I’ll add it to say braised beef cheeks.

[@arthas640]

4:20 thank you for mentioning parsley stalks! So many people just throw them out and only use the leaves but the stalks are great for stocks or for any soup/stew where you have a long cooking time! They add flavor but we generally don't use them because they're kind of tough, but especially in stocks or stews that doesnt matter due to boiling/simmering for hours.

[@gurkslunga]

The taste of parsley is more intense in the stalks than in the leaves.

[@arthas640]

@@gurkslunga I know. I like to add leafy greens to my split pea or lentil soups for extra minerals and vitamins (lentils are usually low in A, C, and K for example). Parsely is also good for gas so it goes well with lentils or split peas. What I'll do is add the minced stalks to the soup early in the cooking and then add the finely chopped leaves towards the end. That way I don't throw away half the parsely bunch, get more nutrients, and add more gas relieving components.

[@jayecho1486]

I'm in culinary school.. Thank you for this awesome video. Salamat po '. 🇵🇭

[@debrankine6453]

Omg you are so right! E’s recipes were for commercial large batch cookery. But it’s lovely that you are honouring him by providing home cooks with a pared down recipe.

[@danielkernya5484]

Dude. You rock. That was so comprehensive in a short amount of time. Way to go. Everything made total sense. I thank you and I have subscribed. Cheers

[@FrenchCookingAcademy]

thanks a lot for the feedback 🙂🙂👨🏻‍🍳👍

[@maskanatomica5241]

You are the BEST.

[@chris33513]

I did my Boeuf Bourguignon and took on the making of the brown stock to add it instead of water. It makes a big difference in taste. Merci pour avoir creer cette video. I love your channel. Professionally presented in Audio/Video and explanation. Greetings from Germany

[@woolfythegermanshepherd2732]

I binge watch your videos when I am free and wanted to thank you for sharing all those recipes with us..

[@jorgmethfessel5774]

great! i love the way how you describe whats happening while cooking. thats way better than just getting instructions what to do when

[@mchammer74]

Your channel is one of the best I’ve ever seen. Greetings from Germany

[@rcg5317]

Excellent video! I will only disagree with your comment that this should not be done at home, for not only is it difficult to obtain this sort of thing of the right quality, but the home cook should learn the way the additional flavours can be extracted from the ingredients. And finally, even if the home chef only attempts this once, he will learn a deep respect for the final product and the time and skill of the person who made it.

[@MaZEEZaM]

Absolutely, also learn the super refined version the Demi-glace, best video I have seen is by Food Wishes, Veal Demi-glace or cheats Chicken demi-glace.

[@wiseguy7224]

Bonjour ! 13:43 I don't agree that it doesn't make sense at home. From time I spent a weekend to prepare broth and and stock using a 10 litre pot. Afterwards I boil it down in small cooking jars for preservation and the juices last for many months without cooling. Ok. I'm a cooking addict. I confess. ;-) But my friends are complaining that they can't reproduce my sauces and soups due to the lack of such high quality broths. 😀

[@NabozThom]

Absolutely fantastic idea to show stock making it that way! That stock is needed for many, many things in the kitchen! People - cook at home! It's pleasure - smell, taste, freshness and best home partys always start in my kitchen😄 Forget easy, ready meals in plastic, fastfoods, junk, microwave food - they're rubbish, and you can get serious illness.. This channel cooks as it should be cooked. His not talking bullshit, his not afraid of using real fat as it should be - you know why??? Because he knows where the real taste is, where the real flavour is!!! All the best from Poland, keep going - très s'il vous plaît!!!

[@kwnorton5834]

Not only the real taste but the journey to real health. From all the plastic in the food chain we have tons of plastic micro particles in our blood. Greetings from an American with much French ancestry.

[@djamison9r]

I try to always use homemade stocks for my cooking. I make large batches and freeze it in Mason jars. I run out from time to time, but it is worth it, as store bought stocks in the U.S. are not very good. My stock makes every dish much better. However, I do not go through the steps you just showed. I brown the bones, meat and vegetables all at once, then add water and simmer for a day or two. Sometimes, I use the pressure cooker, as it reduces the time to a couple hours. This process was very interesting though... Also, I just made the braised pork in the veloutte sauce again, it was awesome...! Thanks...

[@katyp855]

This is the only way to obtain stock. It’s an easy process when you are used to it and I love it as I know that my meals for the family are completely made from scratch and I know everything that is in their food. To many nasties in store brought pre-made products. Great video, thank you :)

[@93naners]

It might sound weird, but I enjoy making Brown Stock and other stocks to drink as a bit of a savory alternative to water (and a bit of a snack)

[@paulryan2128]

That's what is called a "fun fact"!

[@davewolfy2906]

An old squaddie trick, Oxo cubes. Great when on exercise, easy.

[@arthas640]

That's one of the original uses for consumme and bouillon, people used to use it as a simple drink/snack especially in winter time. Back when the water wasnt safe to drink it was also a safe way to get fluids, I've heard of people in big cities like London drinking hot cups of broth (which they called a variety of names) since the water was polluted, the weather was freezing, but you still needed some fluids and maybe a light snack especially considering how the cold weather saps your energy. Thanks to the bone broth craze and Baby Yoda in the Mandolorian people are rediscovering the idea of drinking stock/broth as a drink as opposed to using it strictly as a liquid for soup.

[@karmelicanke]

Now, that's what I call luxury!

[@mrbull569]

I made this broth which was later used as a base for a beef stew. I'm happy to say, it was excellent and beyond anything i've ever eaten. However, that was without cooking it down to a glaze the way Chef did. I also reduced the cooking time because the escoffier version is just too many hours of constant monitoring, yet the basics were done and my family can't get over how good the stock was!. Thank you for your channel.

[@julianhart2247]

This is my very first time watching your videos and I subscribed to your channel. I usually have to watch 5-10 videos before I decide you are a great teacher and super chill

[@alexanderguesthistorical7842]

That was brilliant. So many times people say "keep the bones" from a roast "because they will make a good stock". You've just explained the EXACT purpose of the bones in a stock, and the reason why bones themselves don't make a good stock, you need proper meat to go in there as well. I never knew that. Fantastic! One point, it would have been good to see the meat after all the flavour had been extracted from them. And if you could have tasted them to say what they tasted like. In my family's cooking you don't throw ANYTHING away. So it would be good to see the reason they are discarded (although you did say in the script).

[@maryleialoha2843]

Aloha Stephane, I made this brown sauce following along side this video and it turned out absolutely divine. Ah the aroma and taste! I am going to use this to make your french onion soup! I already picked up 2 onion soup crocks (so hard to find, I think I bought the last 2 on my island) and compte cheese. Mahalo my fave cooking teacher!

[@Faz99Master]

Merci chef! Il n'y a rien comme passer la journée dans sa cuisine à faire ses bouillons et fonds. Le travail en vaut la chandelle et les odeurs, réconfortantes! Merci pour cette démonstration!

[@MissHouhou23]

J'ai le bouquin mais ça me paraissait trop dur à faire mais maintenant que je vous ai vu faire, je me sens plus courageuse d'un coup ! Amazing how this works?! Merci pour la vidéo et bonne année !

[@codymcgonigle8530]

Absolutely incredible 👏🏽

[@soniavadnjal7553]

This is a truly lovely channel, for anyone who likes food and cooking. And Stephane is a great bonus, with his info and accented English! And almost poetic about the recipes.

[@alexandresobreiramartins9461]

Even though I argue in favor of stock cubes and the like for everyday preparations, I make my own stocks and the difference not only in quality but in seasoning content is immense. I would urge everyone who has the time and space (as you need to be able to freeze and store most of the stock you make) for it, to make them. The gain in quality is fabulous.

[@rei_ray4017]

How long can you store it by freezing?

[@111usul]

Taste, taste, tase. That is what the Escoffier and classics are all about. But you wont see that nowadays in most bistros and restaurants because it is simply to expensive to use all that meat only for the means of extracting the flavour. In best scenario after the first step of cooking the roasted bones, broth is usually flavored with some better version of stock powder and reduced and thickened to appropriate consistency.

[@marksimpson2321]

Very interesting to hear about the reasons behind the use of bones! Ty. Good content!

[@jmu4508]

Did this for the first time and my god it tasted wonderful when I used it for a soup and a sauce. Thankfully I was home all day since this takes hours to make this properly! Can't do this often or else I'll run up the gas bill, but I can also do this outside on a charcoal grill and use an aluminum foil pan that can fit in the grill for this. Merci, Stephan! Cheers from Connecticut/USA

[@comesahorseman]

When I make the initial bone broth, I add a little white wine with good acidity to leach some nutrients from the bones, then top up the pot with light chicken broth to cover. More flavor! The final stock looks terrific! Is it worth it? I say yes, indeed!!

[@soniavadnjal7553]

"layering the flavours" ..... This makes sense. Finally I understand the value of cooking with care and appreciation for the ingredients. (Subbed).

[@Forevertrue]

Excellent. Lots of work lots of flavor. Of course I have to try this. Thanks Stephen.

[@RHBuhr]

I like your videos very much. They are very well explained and presented. Can you do this at home? I think it depends on how much you like cooking. When you see that something so good can be created from waste, even a passionate hobby cook shouldn't care about the time spent. The main thing is to put a smile on your guests' faces😊😊

[@adleor137]

I really appreciate your splendid way to guide us through the french cuisine (the scary Escoffier among the impressive other maitre’s)’ with such lightness. Very clear, comprehensive, still easy to follow, with a kind approach, never arrogant. Thank you so much!

[@jimlang7461]

I recently made stock again. $40 USD of ingredients and two days of cooking and I got 6 pints of stock. So maybe it doesn't make sense for at home BUT it is liquid gold! What flavor. I will do it again but I will up the quantities to get more of a restaurant yield. Pretty sure it will not go to waste lol.

[@jlm990]

Using a pressure cooker will cut a lot of time off, making it more practical for making it at home.

[@timspencer3173]

Love your channel my friend. I've made many recipes from your Channel and they've all been excellent. Tres bien!

[@SuperZooon]

thank you for measuring the pan, it made the whole difference in the world.

[@pdoggo64]

I make this once a year...a larger batch... And freeze it in small portions... Make sauce with it all year till I run out. I don't think it's that bad to make at home.... But I'll admit it's extreme! After working in restaurants for years I got used to the sauces you can make with this base.... Can't get that any other way! Thanks for the video on the escoffier method!

[@ditto1958]

Best cooking channel on YT

[@johnking3863]

Do you not skim the fat from your stock to prevent it clouding? No celery in your mirepoix? I remember as a commis many years ago halving onions and caramelising them directly on the flat top. The stock pot was big enough to stand in and the final stock was reduced to a petit marmite. It set like solid black rubber and made the most incredible sauces and consommé.

[@jimlang7461]

I both skim the fat and use celery in the mirepoix.

[@doodoobrown7551]

You made a demi-glace, not a stock. Demi glace turns to firm solid when cool. Stock should be either liquid or pourable gel

[@ppineault]

Just another reason why the French are King :)....(my Acadian mother taught me some french cooking methods but I"ve never seen the process for making a traditional stock nor for making demi-glace so this was fascinating to watch) :)

[@TentinQuarantino_]

I save bones from everything I cook in a freezer bag. Then I have a separate freezer bag in which I store all vegetable scraps which are suitable for stock (no cruciferous scraps or potato, but carrot skins, onion skins, root ends, tomato peels or stems, turnip peels, mushroom stems, veggies that are wilting before I use them like celery or spinach, herb stems, and even sometimes parmesan rind). When I have full gallon bags of each, I start the process- toss the thawed bones in a little tomato sauce and roast, boil with the veggie scraps until reduced, strain, skim fat, and taste. If it’s not meaty enough, I will find a few bones to roast at the grocery store and add, with water, to the original stock and boil down again. This is all, or mostly, stuff that would have been garbage, and doesn’t cost anything. I leave it simmering on low heat if I am out during the day or sleeping. Up to fourteen hours on original boil, maybe 4-6 more if I need to add meat. I like to boil it down to a demi-glace, refrigerate until it jells, then cut into squares that I wrap in plastic and freeze. Voila! Delicious demi-glace anytime I want.

[@woolfythegermanshepherd2732]

When you watch that video and realise all the time that it takes to make such a stock, it starts making sense why meals at chefs étoilés' restaurants cost a fortune..

[@SuzanneBaruch]

Great video! Thank you for demonstrating this technique. I'm very much looking forward to watching the Espagnole Sauce video!

[@thegrynne]

This is amazing! thank you for explaining the rationale behind every step.

[@FrenchCookingAcademy]

my pleasure happy to see it is useful 🙂🙂👨🏻‍🍳

[@hgallerythailand4908]

Just made a stock following this recipe. Wow, what flavor! Well-worth the effort.

[@johnpreisler6713]

This was an all-day affair but wow amazing flavor. You are right about it being more a restaurant thing because the yield is quite low when making a small batch. But oh my the flavor is intense! Thank you for this amazing building block for meals

[@joelslack2138]

Some of us have the time and desire to spend hours in the attempt of achieving “perfection” (so to speak), to elevate our cooking and techniques to maximize our families’ enjoyment to “restaurant” quality. Very much appreciate this video. 👍👍 chef’s kiss

[@margariteolmos3457]

I make bone broth in my pressure cooker for health reasons. Will add the second step you show here to make it delicious. Thanks.

[@FrenchCookingAcademy]

worth it if you have the time 🙂

[@fatale4u]

Margarite Olmos Do you mind if I ask how you use your pressure cooker for bone broth? I’ve only seen slow cooker or burner for 24 hours methods.

[@deendrew36]

Lori Saldana check Pinterest...there are lots of versions of instant pot/pressure cooker stocks. We do it this way sometimes. Saves a lot of time, and we can’t tell the difference.

[@katiewray2525]

You can also do bone broth on low in a crock pot. I leave mine on for well over 24 hours for the best results.

[@eugeneaspeling7872]

I love your style man, there is this misconception that french technique is not accessible for the everyman and that French people are not approachable or in any way affable. You blow that out of the water. Love your channel and value the very real insight.

[@FrenchCookingAcademy]

thanks a lot 😀 just the motivation i needed 👍

[@MaZEEZaM]

I would never use Aluminium for anything other than foil wrap and even then I generally cover with baking paper first. Cast iron works particularly well but stainless steel works very well.

[@christopherdean4848]

100%. Aluminium shouldn't go anywhere near food.

[@janm2473]

Well done, chef. The best instructional for broth turning into delicious stock. Merci.

[@FrenchCookingAcademy]

thanks a lot

[@jpmaltais]

These are great videos. Personally I get better results if I coat the bones with tomatoe paste before roasting them. It adds to the colour and the acidity helps break down the collagen of the bones. Also, be careful with the choice of bones. You need joints of course to release more collagen. Happy cooking 🙂

[@robertmacfarlane8176]

Wow, this is the best demo I've ever seen. Thanks!

[@Paul-mn8ql]

So I made this on a very small scale and the results are fabulous. You need to make gallons for it to be worth it but I have to say the look on my wife's face when I served her the French bistro style steak was worth the effort. Technique is always the backbone of great food - thanks for the video Do some more!

[@robertdelisle5384]

Bravo et merci pour cette excellente leçon d’une étape essentielle en cuisine. Vos vidéos sont tout simplement informatives à souhait. Bonsoir.

[@FrenchCookingAcademy]

merci beaucoup 🙂

[@arecocina3677]

EXELENTE, ESO HAGO, una de ellas como base de la salsa champiñon.

[@EliasAbouHaydar]

I think that this is one of your best videos. :)

[@Siamesemama1]

Fascinating. I want to do this! I tried years ago, but was confused about how this would "happen". Love your videos, because you demystify it all so well. Thanks to commenters who discussed freezing reductions in ice cube trays....great idee!

[@dgb711]

Well done. I make stock like this at home anytime I have bones or a carcass. The bones contribute more than flavor. Much of the “body” of the stock comes from collagen found in the connective tissues in the meat and in the bones.

[@aagguujjaa]

Excellent video! I wish I saw this 20 years ago... Great channel as well.

[@joannsomers8178]

I make bone broth at home every winter and pressure can it for all sorts of uses. I do make a smaller amount of the brown stock as well. I have a real butcher that saves bones for me when I ask....75 pounds at a time. You can see why I have to make it only in cold weather. Don't underestimate your viewers. We will go to great lengths to get the quality that we want. Love your shows, keep cooking. Jo Ann

[@FrenchCookingAcademy]

It's a great thing to have batches of stock . It is use so much in french cooking 🙂

[@friedtofu704]

I am grateful and happy that I found your channel. As a culinary student, your videos has inspired and motivated me to do well in this field. Thank you so much :)

[@seaslife60]

Are you still in the field? Would love an update. :)

[@sandrabrowning9134]

I love your show and have had great success following your instructions. I feel I must share that in the 1980's I used aluminum to cook. After a frightening mini-stroke we discovered I had aluminum poisoning. Today there are many roasting pans that conduct heat very well and I implore cooks to research and get rid of all aluminum anything connected to food. I recovered from the stroke but it left me with an embarrassing stutter and difficulty typing and spelling. {ex. took more the 20 mins.to write this. Good Luck!

[@arthurstein-tarnowski4732]

Sandra Browning oh my god Sandra I didn’t know that the things like that could happen I’m sorry to hear that

[@livics610]

You are right, Sarah, thank you for telling the people that. Indeed, tech improves our lives. I am sorry for what happened to you, take good care of you and hope you will be better as times go by with proper treatment! Lots of love and be strong! ❤️ Love from E Europe

[@darlenerothenay6251]

I also avoid aluminum at all costs, even foil. If I must use foil, I put parchment paper under it. I strive to use carbon steel or stainless steel which is safer or cast iron.

[@beachcomber2008]

Holy mackerel! Yes, it's absolutely true that aluminium dissolves in water just as soon as conditions are either mildly acidic or basic, so it's OK to boil an egg, or cook rice, or potatoes, cook (non-acidic) vegetables, etc., but not to cook fruit, or make chutney, using vinegar. Frying using an aluminium pan is perfectly OK. (This is all chemistry). Dissolved aluminium isn't good for you at all because it ends up in bones, supplanting calcium), and in the brain (for reasons I don't know), and probably in kidney stones too. I hope you're OK now, Sandra.

[@sjp1946]

Hi Sandra, You should look into Coseva’s TRS...its a heavy metal detox & works really well. My son & I are currently on month 5 of using it. Seeing amazing results. And adding trace minerals such as Aussie Trace Minerals will help rebuild the brain connections damaged by the heavy metal poisoning. I’ve been doing that for a year now. Wishing you the best of health!

[@urfan7850]

Wow! Amazing

[@jane8930]

What a brilliant lesson! Thank you !

[@FrenchCookingAcademy]

Thanks for watching

[@staroliva6502]

Love your videos. Love cooking and learning new techniques. Love making my stock at home .I will make the second step in my future Stock. Thank you for such great videos.

[@chappy48]

It could be for home if you do large quantities all at once and then can it which would allow it to be used over the year as needed

[@clairebordeleau6970]

Auguste Escoffier était un grand maître. J’aime beaucoup relire son livre pour continuellement apprendre. Merci pour cette recette de base en cuisine qui me rappelle que les meilleures choses se font lentement mais précisément.

[@FrenchCookingAcademy]

c’est l’ancienne école mais sûrement la meilleur😋😋👨🏻‍🍳

[@arshdeepkaur2907]

It is very amazing thanks for explaining every step

[@piperwilder4228]

ThankYou for your detailed demo. I love making this Demi glacé and then the Espagnole. It's worth all the effort and time to do this for a delicious sauce for Fillet of Beef Tenderloin for your guests. And not to mention how amazing your house will smell all day long and several days after.

[@owenmccord5078]

Great video, re: disposing *of* the meat. Any tips for uses if we’re trying to be a little less wasteful?

[@MichelleLevasseur]

I always incorporated the left overs into my dogs food. Not a lot of nutrients are given (so it isn't a replacement for their normal meal) but it does lead to a nice full belly treat for a tummy-centric dog!

[@krisinsaigon]

I think your channel is fantastic, this stock is a work of art, I am in awe of Escoffier. Thanks

[@nathanlambshead4778]

I am just a home cook, but I have not bought stock of any kind for years. I keep all bones, and shells, etc. Chicken, turkey, beef, mutton, shrimp and lobster shells and bodies, fish bones, etc. Freeze them if not making stock right away. I used to raise meat chickens, but nowadays I just buy fresh whole chickens and cut them up to freeze in parts, Then I have the magic of the backbones, fresh, not cooked. Everyone remarks on my chicken soups, but I use the stock in a lot of dishes, not just soups. So many times people have free bones/bodies/shells that they just toss away. I feel bones are more important than the meat in fact.

[@yvonnedrysdale9190]

Wonderful video. I was surprised that you were basically telling us not to do this at home, I want to do it. I can study and clean and walk my dog and read the news and prepare working between stirring!

[@NurunNaharLilian]

Very nice