How to Cook White Stock (白湯)

[@beckly321]

I really appreciate that you post longer videos here. I watched this on tiktok, too, but I so enjoy watching you, and sometimes I want more details. I doubt very much I'd make it, but I will likely write it into a story.

[@dpclerks09]

The more I re-watch this, the more I'm genuinely convinced that this is not only one of the "best" cooking videos on the platform, but, in some sense, the ideal Spirit of what this platform was, and should strive to return to, again, in some sense. There's obviously room for everyone, and all kinds of channels, but this video in particular is simultaneously informational, educational, and entertaining. Thank you for sharing.

[@ShovelChef]

It feels weird to say, because we are not alike in several obvious ways. But you're my people. It is nice to see you.

[@woogie6785]

1:33 it's myoglobin, not hemoglobin. Myoglobin stores oxygen in meat where hemoglobin transports oxygen which would mean it's in red blood cells. Great video!

[@BanilyaGorilya]

I know a few butchers where I’m at that would charge for the pig head precisely because they know or have an idea what you’ll do with it. I helped make something similar but it wasn’t white it was gray and much thicker. It took us 26 hours but with nearly 2 days of prep and plenty of convincing to do to the head chef to let us stay overnight at the restaurant unsupervised and suffice to say we didn’t burn the place down we just used an insane amount of ingredients to yield a flavorful stock.

[@kimdempsey6311]

Your dedication to perfection is on full display in this video. Being of Cajun decent and my MoMo living during the Depression no part of any animal goes to waste. So, while daunting this doesn’t scare me... well maybe a little 😳

[@didierschwab2222]

@@jonkung full respect Chef for using all the parts of the animal. I wonder if you’ve ever heard of « tripes à la mode de Caen « …. You really should look it up , it takes me 2 days to prepp and cook it, and my guests (brothers) usually clean the cocotte in 30 mns. Veal legs , pig legs , and the biggest stomach of a 18 month old young cow 🐄, bouquet garnit, tomato pulp, seasoning, a botte of white vine (dry) personally you do add, piment 🌶 d’espélette, to spice it up, in a way that European palette, that is not used to Chilli , can still enjoy it… its served simple with a boil potatoes, eventually a French baguette, to dipp the sauce. Just to give you an idea, cuz I know you, and most probably have tasted this . Thanks for your blasting vdo, on the stock, with a sense of humor , which is your authentic own. Bravo Chef , que du bonheur.

[@DC_Fedens]

I love it. Pork head is usually very cheap in my country. I will definitely be trying this ❤❤❤❤

[@chrisfong93]

could you do a kitchen tour sometime? I love the setup

[@Grumpysnacks]

covid has kept me indoors most of the year but I can almost feel the warmth this would bring on cold winter days. Like a big ass hug!

[@Calliekodabennycain]

How do you not have an insane amount of views! Your videos are incredible. I love the combination of sublime cooking along with knowledge and great editing!! I especially love the anecdotes you throw in. You always amaze me!

[@kikithompson7754]

I’m reading Pachinko and it speaks of milky broths made from shinbones. Nice to put words to video. I’d never try this process myself. but I find it fascinating. 🌻

[@axolotl8316]

The Indian music in the background fits surprisingly well

[@Ryan_gogaku]

Yes, Japanese tonkotsu broth is essentially the same process, with the same name, pronounced differently. 白湯 is pronounced "paitan" in Japanese. You can divide ramen broths into white "paitan" and clear/consommé style "chintan" (清湯), which is simmered for about 4-8hrs just below boiling.

[@Carpfoon]

it is pronounced "sai yu" in japanese. in chinese, it is indeed, "paitan" (or more like bai tan) Source: chinese student in japan studying japanese for 4 years

[@SirChocho]

@@Carpfoon Actually Ryan is right. There are two readings in Japanese for 白湯. One is sayu (not sai yu) which refers to water that has been boiled to remove impurities etc for drinking. And the other is indeed "pai tan" as Ryan mentioned which specifically refers to Chinese-style bone broth.

[@Carpfoon]

@@SirChocho the "i" in "saiyu" was a mistype. also, that's an very drawn out over complicated explanation for "boiled water".

[@kspade1788]

@@Carpfoon Probably have 2 different pronounciations, but "paitan" is the one used in ramen restaurants

[@wwei4194]

Probably because ramen is brought to japan by chinese immigrant in 19th century

[@stwatkins]

One of the best culinary vids ever. Exemplary editing and points for matching, jaded P.I. noir-style narration. Actually would make a great short film.

[@ThomasTang-ky9zb]

From my experience, if you start your primary boil with cold water rather than hot you can rinse out more of the scums as the rising temps draws out the blood and other things gradually rather than locking them inside when you use hot water. I always think of it as the same as when you’re trying to extract the aroma of sth, like garlic, you’d always go through a slow-and low process first rather than dumping it in hot oil first.

[@ajrwilde14]

Thanks!

[@katebreitenstein6491]

I made this scaled-down with most of a small chicken and a residential sized stock pot. It's delicious!

[@jordanthecoder]

I've never been able to make a white broth from chicken. I get stock so full of collagen it turns into thick jello in the fridge and the bones crumble between my fingers. But at most it ends up brown and a bit cloudy. But store bought bone broths are a joke. They taste flavorless and watery.

[@TripleBeamDreamin]

Out of curiosity, how long did it take?

[@bubaks2]

The music in the background combined with the narration and editing style is just just perfect.

[@phillipmargrave]

The brain is actually covered in a thin but strong membrane similar to the pericardium that surrounds the heart so it makes sense the brain would be intact if the protective membrane was never punctured or lacerated. My friend’s grandmother used to make bone broth from a calf or sheep head.

[@jinn194]

Regarding the “constant topping up the pot with water issue”, I remembered that most of the hawker noodle stalls here come with a long metal tap that constantly spouts warm water into the boiling vats. Perhaps a DIY solution involving a hose that connects to the nearby sink tap can allow for a night of uninterrupted sleep provided you can figure out the exact volume of water needed over a constant period of time.

[@jinn194]

@@jonkung Could always consider tying a rubber garden hose to the tap and straight into the pot lmao.

[@key3730]

Could you do like a hotpot series? Like just videos with your favorite hotpot recipes.

[@coachholly21]

I second this!!

[@That.Lady.withtheYarn]

Liziqi has a hotpot vid. So awesome. This channel is to

[@wjsaxton]

@@That.Lady.withtheYarn ~ Liziqi is the penultimate queen of the hotpot 🥘 along with her incredible spread over there in Sichuan Prov. !! She’s amazing

[@truter5243]

😂😂 America. The place where you can sue over misinterpretation of a video. Love the disclaimer at the end. Epic broth ❤

[@kimchikat2169]

That! With the meditative music? And that voice? Calms! My! Soul! You are one gifted human being!

[@neicy4954]

Can you do sleep stories? Your voice is very melodic and the accompanying music was perfect. Thank you.

[@AilinLoh]

@@jonkung like a sleep-whisperer

[@mon6745]

And this is why we call you broth bae 😆😆... so glad you did this video, I find the north America/ western way of disgarding bones with nutrients in it so odd. I'm not going to lie, I do it too, but I prefer to boil the living daylights out of bones to get all of the goodness out. Maybe it's a carribean thing, or maybe I feel aligned with my ancestors who didn't waste... my parents always chewed softened bones to suck the goodness out 💛😂

[@CoriSparx]

I don't know what's hotter here... The stove or the chef 😳

[@AMomentWMD]

I just love watching him and hearing his voice as he cooks! 🥰🥰🥰🥰🥰

[@yokaiofwater]

This is still one of my favorite videos. Every time it pops up I need to watch it.

[@noricgfx]

hi chef jon, i think you’ve mentioned this briefly in other videos, but what was your transition like from law school to being a professional chef? it must’ve been a big leap for you and it’s one i might want to embark on personally :) love all your content!

[@tygrant7]

Chef Jon, I’ve searched for this video for months, I love the dedication to the bone broth, it looks simply amazing. I’d love to try and make this but I can’t fuck up the warranty on my stove!

[@draginbane]

I almost never post on videos but I just want to send a shout out and let you know how much I enjoy your videos. Your style is uncommon on KZbin and I'm thoroughly enjoying it.

[@andynonymous6769]

Something about this seems profound. I don't know why but this video is making me feel this curiosity I haven't had since highschool

[@yateswebb]

I like this style w the voice over the best! It’s much more engaging vs watching live cooking, which can feel a little more awkward. Hope that’s helpful feedback, I also think the mic/vocal tone quality is superior here, small detail but sound mix is so crucial! GL!!

[@mangoesrgreat1799]

Lol I’m making bone broth for the first time and I like the how there’s like Indian music (I’m Indian) in the background when most people don’t eat pork in India I love it tho

[@ShovelChef]

What are you making yours with?

[@mangoesrgreat1799]

@@ShovelChef I used lamb bones !

[@abigaillee3859]

one of my favorite soups is korean oxtail soup and it is milky white like this one! there’s something so hearty and warm about soups like these

[@clivenazareth7069]

Love the background music

[@valeriemiller2029]

Thank you for your unique take on disclaimers and all the information inbetween.

[@annamoi2334]

❤️❤️❤️❤️❤️ this ... ... ... Every second of it. How I've been making my broth, through trial and error ... Remembering my mum's and grandma's tips, in Europe.

[@satvikmoj4887]

Yo Jon! As somene else who appreciates and defends culture, just wanted to give you a heads up to credit the Hindustani music that you used in the background. Thanks for being an inspiration for 2nd-Gen food enthusiasts!

[@satvikmoj4887]

just now realizing this video is a year old, but it's still worth asking so I'll leave it up

[@tonysking]

Love the recipe even though, yeah, it's probably beyond my capacity to make it. Great show as always. I wonder what the chicken powder is for. Isn't there plenty of flavor from the days of boiling the head?

[@cthepoint]

I'm going to attempt a micro version of this in a crockpot and Dutch oven. I am inspired by your videos.

[@j2muw667]

I often use a crock pot for small batches with leftover chicken carcasses. It works. Just keep cooking and adding water until the bones are crumbly soft!

[@Santuse]

You might want to turn down the heat just one notch. You'll top off with less water but it will go a little slower. Personal preference, a very slow boil isn't that different in temp from an absolute raging boil. Theoretically they should be exactly the same temperature.

[@connorlewis1081]

please write a cookbook with all your weird recipe and flavor ideas. i would buy it instantly

[@iamme4848]

@@jonkung have you done this yet? I think I saw a YT short of you writing.....is it a cookbook?!?

[@herambhasabnis6949]

Dude the piece of classical indian music in the background.

[@mistaowickkuh6249]

A broth that is so dangerous that I can possibly get sued if I make it? **grabs a shotgun and looks for a wild pig**

[@abXbeast]

I love the longer video. Beautiful.

[@fernandoesilva5810]

Wow, I love how honest your are with yourself and your cooking, would you consider teaching your community how to make Pho broth? It’s a difficult process for some of us! Thank you

[@luckyher3424]

A couple of tips from my Vietnamese friend said that you can rost everything before you put ingredients(the bone, spice, onions, etc) inside the water(it will also enhance the flavor of everything). and since you are not completely breaking down the bones it would usually take 9 hours. A good tip is that when you are simmering: use chicken broth to simmer down the beef. the chicken broth enhances the beef flavor.

[@ohchinchindaisuke1927]

4:02 is pure magic.

[@Zaddiio]

that lawyer bit cracked me up something good hahaha. youve got my sub, lots of info and good humor

[@austinls6425]

Hey Chef if people get weirded out by the red coming out of muscle, just let them know its not hemoglobin. It's called myoglobin and its the oxygen carrying molecule in muscle. Hemoglobin is the oxygen carrying molecule in blood. Don't know if that helps people. Great videos! I find your voice to be relaxing and easy to listen to.

[@shinobimaster4013]

My grandmom love making this, in my place they called tulang susu (Bone milk), my family is Muslim so we used cow leg and boil it in massive wok for 30 hours... Almost every day I drink this, so delicious and when we run out my grandpa make sweet coconut flower water (I forgot what the name, they extract top coconut flower? To make palm sugar)

[@badmomba]

One year ago and you were still doing amazing things and trying to teach us. 🙏❤️

[@rickross5421]

still or already ?

[@Kumurajiva]

This shows me how much it takes to make a good stock . Bravo

[@medtech1a]

Wow. It must taste amazing. You could always Use a separate burner to make it. I like the way you make your chicken broth as well.

[@bartiz12]

Do you think keeping the water at boil point while cooking simmering gets more flavour out compared to, let's say ~95 Celsius, slow cooker style? I have been doing it the latter method mostly due to the fact that the water barely evaporates, so I can leave the stock almost unattended. You mentioned the bubbles breaking down the meat parts - perhaps that is worth taking into account.... Recently I have been making ramen that way from chicken / duck (gonna look for some bones and other parts that are not usually found in supermarkets) and after 24h the meat comes out essentially tasteless - a desirable result indeed. Also, have you tried prebaking the meat for stock? Is it worth the additional effort in your opinion if you did?

[@simonsays5094]

wow i couldn't believe how clean those bones ended up

[@joem2130]

I know! The almost looked the same as sun bleached bones!

[@inchman656]

I'm so glad you popped into my twitter feed a couple months back, love your videos

[@LadyWhiggy]

"This is definitely going to fuck up the warranty on your stove..." 😂😂😂😂 Your content is GOLD!! 🤗❤

[@nicawatt3488]

Your videos are beautifully done and full of knowledge and advice!!!!!

[@Drew-qs2wk]

TLDR: Collagen tastes good, it’s not harmful but it also isn’t “good for you” or offer any health benefits as a consumable product. A lot of science to follow. Disclaimer: This is in no way medical advice. Your dietary choices are up to you. This is strictly intended to be educational. Where I went to medical school, both professors who taught Biochemistry were first gen Chinese American-not that it exactly matters, but it’s a matter of fact. When we were having our lecture about collagen from one of them, he took some time to talk about collagen fads and misconceptions. Here is what he had to share with a class of medical students based on his expertise in human biochemistry. The human body makes over a dozen types of collagen, and all are used for different purposes (for example, type 4 collagen is used for the glomerular basement membrane (GBM) which is part of the structure that filters blood in the kidney-it mostly keeps protein out of your urine, so when you have a “nephrotic syndrome” = a lot of protein in the urine +/- a little blood, that’s what is usually damaged). The most common (>90%) type of collagen in the body is type 1, and if I can infer any chemical similarity between mammals and humans (which can sometimes be false, but also sometimes true), the collagen you get from cooking meat and extracting protein from ligaments, tendons, and the internal matrix of muscle and bone, is almost certainly type 1, so I will focus on this type since most other have important (especially for me and people who live with collagen-related disorders) yet niche functions and contribute very little if any amount to dietary collagen (unless you’re eating kidney-why not). Type 1 collagen is made from two genes, COL1A1 and COL1A2 that make type 1 procollagen alpha 1 and 2, which are exported from the cell and extracellular enzymes process the procollagen into triple-helix fibers which have covalent bonds between them, producing a linear protein with considerable mechanical strength. Collagen plays roles in wound healing, extracellular matrix reorganization, and many other things, but we’ll get there in a sec. Shifting gears now, dietary protein is any protein that is sufficiently available in our diet for us to mechanically and chemically digest it, then absorb it before it becomes poop. When we talk about dietary collagen, it has to be cooked long enough for all of this cross-linking to be broken, then we can digest it. It is then broken down into individual acids so we can absorb it in the small intestine. First point: Any protein we eat must be broken into monomers (“building blocks”) called amino acids, or else we can’t absorb it. Second point: The amino acids that make up collagen are glycine, proline, and hydroxyproline in equal molarities. All three are non-essential* amino acids, meaning your body can make them from glucose or other amino acids and you are not required to get a bare minimum in your diet and extra dietary amounts beyond your need get immediately translated into energy, glucose storage (glycogen) or fat tissue. * Proline is conditionally essential, but you need a genetic deficiency or severe malnourishment for that to hold true. Based on these two points, collagen needing to be broken down to be absorbed and being composed of 100% non-essential amino acids, means that there is no conceivable benefit from dietary collagen. It is illogical. That said, I love eating tendon, ligaments, bone broth etc, and sometimes I will say to friends “It’s supposed to be good for your health,” as an inside joke between people who have walked through the hell of medical school. At the end of the day, it tastes good and it isn’t harmful. It is basically equal to other forms of protein. But a word of caution: Since it contains no essential amino acids, collagen must not be a unique source of protein in the diet. Whether it comes from meat or vegetables (all essential amino acids can be found in varying concentrations of either), the human body requires at least so much of each of these every day, because we can’t make it ourselves. The exact amount varies by age, gender, body mass, activity level, etc., but the average for adults is a good place to start. For pediatrics, you have to do math. Always math.

[@NightTerrorGameplays]

I love the paradox of this video. As you guide through this long process you finish by telling us not to ever make this LOL. New sub here! I absolutely love everything you did with this broth and I love the idea of not wasting the head. In my heritage (southern Indian) we do something similar with goat heads. I would love to try this broth as a noodle soup with chili oil. Or also with dumplings. Good stuff. Good video.

[@christianhaddad7582]

@4:02 the most satisfying thing I’ve seen on KZbin this year

[@blaze14ZX]

This guy is the second food content creator I've come across that was going to be a lawyer.

[@AmitPal-hj1ze]

The Indian Classical music in the background is just 👌

[@lilacfunk]

This was mesmerizing. Can i ask, you mentioned that the brain was still in the head but none of thst went in the stock. But when you crushed the dried skull, it was completely hollow, where did the brains go

[@georgH]

I have exactly the same question, is quite puzzling in the video.

[@patriciahowellcassity767]

My mother grew up on real farm. Once when I was 12, she made head cheese . The house smelled for 2 days and after helping her I just couldn't eat it. Then 2 days later I was ready, by then she had already eaten most of it. So I got just a little. She never wrote the recipe down. So sad I couldn't make it again. Thanks for this. I will be making it.

[@kokogaijin]

My grandmother made it too, but her pot (cauldron)was outside...❤

[@marcoacco]

we live in a small apartment but do this with a 70 liters pot for tonkotsu almost every 2 month, we boil head and feet for 20h on high heat and the result is unbelievably good

[@NP-zl7dz]

I appreciate the hard work and effort put in to make this, however can you show us an 'home kitchen friendly' version with leg bones, trotters, chicken feet etc pls? Also RIP my gas hobs :'(

[@Jamaricuai]

Looks pretty similar to a Korean soup I tend to eat, but instead of a pig head, we use a ox tails.

[@tybellsprout]

@jg If you're still looking for the name, it sounds like seolleongtang 설렁탕

[@ezrafriesner8370]

Good on you for showing the full pigs head. Far too many meat eaters remain wilfully ignorant of where their food comes from, this sort of thing needs to be shown far more often.

[@teejt3737]

Clapping the skull at 4:02 is testament to how thorough the process is. I was personally surprised to see bones so brittle. Impressive and taxing recipe, I can't wait to not make it.

[@MadisonRamanamabangbang]

"The process is easy but it's the commitment that gets you" damn that hit hard

[@krys51]

You’re masterful. Thank you for this. I can’t wait to try it

[@takumiAE86]

Always the true chef recipe is hidden underworld of KZbin.

[@orangejmoothies]

i remember my mom boiling a ton of beef bones using this same method. soaking the bones, parboiling and getting rid of the water, and then boiling all night and keep watching until you get this rich delicious broth. she'd only do it a few times a year and man oh man was it deeelish.

[@suluhwidyotomo7942]

When you say the bone is breaking apart, you legit weren't exaggerating

[@georgH]

Awesome video, I'd love to try it :) One question, you said the brain is still there and does not get into the broth, but when you crush the bones, there is nothing in it. I'm a bit confused, do you take the brain out at some point? Or does it eventually get into the soup?

[@jellosapiens7261]

Regarding Korean cuisine, Korean cooks often use beef leg bones to make a white stock called "sagol yuksu"

[@jellosapiens7261]

@@jonkung Yes! The kimchi juice is KEY

[@doc_sav]

"A pinch of marketing" - Classic.

[@Raecrisos]

I done it with pig tail but at several boiling time instead of straight 24 hours cooking it :D will try with pig head one day, pig tail are extremely tasty and sweet.

[@everfluctuating]

eating collagen is functionally identical to eating any other protein, bc once it gets into your digestive system its broken down into amino acids, absorbed, and reconfigured into whatever protein your body needs at the moment

[@tony2666]

Just saw the tiktok lol and had to subscribe

[@slate88]

Finally a real cooking video

[@trushitakhire1610]

The background music 🎶......why does it feel like something you play at the Ganpati visarjan 😳🤭🤭....or the shankhdhvani in the morning 🤣 ..ok now. The middle part is something that you listen at a wedding 😂

[@SephyCallum]

Why is the water you add to the pot always cloudy. Do you put something extra in it?

[@reneguenon1913]

This is amazing. 6 minutes, felt more like 2. Screw my warranty I'm making this.

[@tookitogo]

FYI, the smell of the broth isn’t waking you up. Our sense of smell is completely disabled while asleep, which is why people die from smoke inhalation when fires break out while sleeping. (And literally why they’ve developed smoke alarms for deaf people that rely on chemical irritants - wasabi, specifically - because we will feel pain in our nose from acutely irritated mucus membranes, but not the smell of smoke itself.)

[@StanWatt.]

The first line of a recipe in my Escoffier cook book said, "Boil 24 pounds of bones for thirty-six hours" - this was for domestic cooking for the average housewyffe...

[@anashrehman8865]

This back ground music is amazing

[@adamchurvis1]

SUBBED HARD!!! Great work, Chef!

[@gabrielsalminen5359]

How much bone by weight do you recommend to yield a similar amount of stock seen in the video? Great video by the way. I am incredibly inspired by your work and commitment to the art. Best wishes

[@bambossl8033]

10lb it‘s in the video description

[@ImEverythingYouCrave]

last time I was this early my wife left me

[@badboycooking]

To add a little more work and maybe help the stove out you could move it to the other burner every once in a while so 1s not going constantly for 2 days

[@ForestGreenSharpie]

question I have had for a while, why do you pour your broth into plastic bins like at 3:44

[@Kebab_with_extra_garlic_mayo]

What is the name of the background music? It sounds amazing!

[@iliyasismail4562]

I used to braise short ribs everyday at work like 6/8kgs of it for a total of 8hrs every time sometimes overnight till 10hrs, but the amount of effort you’ve put which I see in your video makes me feel like the shit I do is nothing compared to the beauty of a broth you’ve just made man

[@anthonydye6279]

Cool channel man, I'd like to know the price you'd sell cook and ship. Awesome work I'm curious to buy some. Instead of pork beef please. Thanks and I'll be checking your other vids.

[@jonathanp5533]

absolutely the brain is in the stock. that's what makes it milky, creamy and a bit sweet.

[@tuffgong2568]

You're an artiste. Said in the voice of J.J. Evans!

[@elliottnguyen3358]

Jon - interested in getting the specs and model for that chamber vac. Never seen that brand before, but in the market for one. Assume you could easily do this outside with a propane burner also?

[@xXRazor03Xx]

Isn't it better to cut time over the night and general cooking time by using a pressure cooker? Have tried to find info on the internet about using normal pots vs pressure cookers to create broths but haven't found any good conclusion. Any info on this you know?