It's so nice to watch a chef relax and explain why each step is necessary. I'm tired of watching cooking shows where the chef is bouncing around and talking on hyperactive overload. It's also great to teach the basics.
@ednamadeira60703 жыл бұрын
Lovely, must try.
@robsan90172 жыл бұрын
Agreed. This is why Martha is Martha, they broke the mold when they made her.
@kathrynbellerose39253 жыл бұрын
Martha is a good teacher.
@zoeemiko81493 жыл бұрын
when my grandmum made vegetable stock she always smashed the veggies, much like you did. After she would mash them until they were nearly a paste & freeze in ice cube trays. Those cubes she would add to her mashed potatoes or drop them into her stews, etc. She had to keep 9 kids fed through the depression years & threw nothing away. She passed on to her kids and to the grandkids the concept of waste not, want not.
@tierneyyoung933310 ай бұрын
Hi Martha, You are such a wonderful Chef. Your presentation is so relaxed and understandable. Someone else commented on your relaxed presentation as opposed to others who bounce around and act crazy during their show. There is one Chef in particular who actually kicks and dents his nice stainless steel frig after each food item is completed! Too intense for me! Martha, you have imparted so much knowledge to those wanting to learn. You are an impeccable cook. Thank you so much for all that you do.
@edstraker84512 жыл бұрын
Normally I can't stand listening to American cooking shows. Yours is a rare exception. Thank you for the information you present. Very interesting.
@francesparker18003 жыл бұрын
Hi Martha Stewart thank you for coming to KZbin with your great shows, especially cooking. You are ESSENTIAL! Especially for me. You remind me so much of my grandmother, my mother and aunt that lived cooked and decorated just like you do before there was a Martha Stewart. I remember when you first came to television. I stayed glued to the television and bought all your books and magazines. Thank you so much for using all of your beautiful God-given gifts and your anointed teaching skills to bless me and all the women who still sit at your feet. With much love for you A devoted forever fan💕
@alanvonau2783 жыл бұрын
*It is so therapeutic to make your own stocks at home.*
@calmheart17823 жыл бұрын
So nice to hear the word “stock” instead of ‘bone broth’.
@maureennochannel3 жыл бұрын
Yes!! Drake's Funny Bones are the only Bones we need to hear about.
@specialkayy013 жыл бұрын
I guess
@staceydoris22333 жыл бұрын
They are not the same thing.
@jaybyrd32403 жыл бұрын
They are not the same.....similar, but not the same Bone broth is a hybrid of broth and stock. The base is more stock-like, as it is usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a long period of time-often more than 24 hours-and the goal is not only to extract the gelatin from the bones, but also to release the nutritious compounds and minerals (namely collagen, but also glucosamine, amino acids, electrolytes, calcium, and more). It is then strained and seasoned to be enjoyed on its own, like broth.
@brucehutchinson95273 жыл бұрын
"Bone broth" phobia? Triggered by "bone broth"?
@oliviawisner69183 жыл бұрын
Keep the cooking school videos coming!
@GGB58933 жыл бұрын
Picked up some grass fed beef bones and pasture raised and free range chicken bones from Hickory Nut Gap farm In Asheville, NC a few days ago to make some stock and broth, so your video will be very helpful. Thank you! 😊🙏
@leeleemee3 жыл бұрын
Thanks for your added tips. I appreciate you.
@greyciepesh97843 жыл бұрын
This channel has changed my life positively ❤️.
@carolking63553 жыл бұрын
Could I share a humorous moment. In the 1940s my parents in their restraunt bought a pressure cooke. I must have been 2 or3 . Suddenly the lid blew off the cooker. The ceiling was 15 ft high and it was covered with silver beet hanging down. I was so amazed but I am nearly 80 now and still too afraid to have a cooker pressure. 😂
@ilovegoodsax3 жыл бұрын
What a sweet story. It's amazing the things our mind hangs on to from decades ago....
@elliewilson88633 жыл бұрын
Oh wow !! Something similar happened when my mothers was making a stew and the pressure cooker was boiling and hissing and blows its top . I too I am afraid of pressure cooker due to that incident .
@gertrudyscanales92813 жыл бұрын
It happened to me in the 2000s the same with a pot of beans. They ended up all the way to the ceiling but I recovered from my and I still have a pressure cooker at home.
@wesleywilliams64422 жыл бұрын
Bless your heart ❤
@jeffgreenwell44263 жыл бұрын
Making stock is something that I have always wanted to try, but it has always seemed daunting. With the instructions in this episode, it seems like an achievable task that anyone can do. I look forward to trying it. Thank you for sharing this.
@surquhart643 жыл бұрын
Thank you Jeff. You said exactly what I wanted to say. And indeed, Martha gave us a most excellent lesson 💯🤗
@lisapop52193 жыл бұрын
I just wanted to share a couple of ideas I have learned. You can save your bones in the freezer until you have enough to make a batch. I have a zip lock that I reuse for bones. My batch I made on weds had 2 whole rotisserie chickens from Costco and some thigh & leg bones. My other zip lock has veggie scraps like carrot peels, tops, onion skins, the tops of leeks, celery leaves etc whatever you use and have scraps from. I then add fresh onion, carrots and celery etc the day of. They can also be put in a crock pot if you aren't able to keep an eye on the stove. I used to be very intimidated by stock making too. Learned a lot by watching Mary's Nest here on KZbin. Best wishes!
@tomsparks60993 жыл бұрын
Follow Martha if you want a really clear stock, otherwise -- and I learned over time -- I will use a small whole chicken (remove giblet bag) and simmer for 5-6 hours, breaking it up as it simmers, wasting the whole thing -- you can fish out the poached breast if you want. To get that gel at the end, a good thing to do -- as an extra step -- is cleaver the bones to release the marrow/ collagen. I do strain it through cheesecloth but I'm not finicky about the fat as that keeps a lot of flavor. If you feel the flavor isn't chicken-y enough, you can fortify with some bouillon or base (I like Minors) -- Ina Garten does this with her stocks. I get 7 quarts typically. For beef, get both marrow and shin bones (with some meat attached) from butcher. Roast as Martha does and I simmer for 24 hours at least on a very low flame adding water like she does. (I never added the wine part, but will next time). As a crtique, I wouldn't bother for just 2 quarts using all that meat/ bones. Go big or go home and you have stock enough for many meals. I do it every other month.
@susancho46608 ай бұрын
Martha's recipe is always rich and inspirational. I think she definitely put a lot of efforts and innovate herself to make these cookings videos and maybe more in her life. This is one of my most favorite UouTube videos. Thank you so much, Martha? Truly great videoed!
@aminakassim77413 жыл бұрын
You make me want to learn more about cooking Martha ,Thank you & keep this endless fabulous useful cooking series coming ... God continue bless you
@greenqueen75023 жыл бұрын
I'm so happy I'm a subscriber 😁. Thank you & much ❤from Ventura California. You are Marvelous Martha Stewart 💖.
@vilatamna43053 жыл бұрын
Thanks a lot Mam u cooking good I like sure I will make vegetable stock.
@MarthaStewart3 жыл бұрын
Thank you for watching! 😊
@stelaqendrimgashi92513 жыл бұрын
Love her voice, she is wonderful!
@margaretsprague68843 жыл бұрын
I am chuckling to myself right now and saying to myself that my phone must be scanning my brain. Was just sitting here wondering how hard it would be to make my own chicken stock and this video came through my video feed!! Lol This looks delicious and I cannot wait to try it. Thank you for this video!
@margaretlaroque4298 Жыл бұрын
The chicken broth‘soup sounds like a great recipe. I have not been disappointed with any recipes you share . You ( thank you) the Texas steak… mmmmvery good! Ty
@anjumzaman32783 жыл бұрын
A very good teacher.
@jenniferdas78093 жыл бұрын
My dearest aunt who took care of us used to make chicken and dumplings starting with this kind of stock. She started with backs and necks for her stock. I don't remember where meatier parts came in but those less-than-appealing bits and bobs made delicious stock!
@campcookhenry3 жыл бұрын
One of my favorite smells in a kitchen a pan deglazing with red wine, Tuesday at work making beef stock in a 120 gallon steam jacket kettle, Wednesday chicken,only 60 gallons and once a month , fish stock, I took care of stocks and sauces and the fish , that restaurant was the best job I ever had , first class Chef ,kitchen and ingredients, we made great food,
@ahnaahna72782 жыл бұрын
I make veggie or chicken stock in my crock pot overnight. I chill it later the next day, skim off fat.....and throw out veggie/chick bones.....that have done their job. Martha gives the clear understanding of cooking broth....per your cooking purpose. Thks Martha. Ahna Atlanta/ga
@kaydonahue3 жыл бұрын
This is exactly what I want to eat in the fall.
@TimoBrown793 жыл бұрын
I absolutely love everything Martha.
@ReenyNY3 жыл бұрын
Makes delicious stews, and strains the good stuff out, to save the stock for ... delicious stews.
@theresalee93923 жыл бұрын
OMG I remember my father holding the pressure cooker under the faucet in the kitchen sink! That comment of yours brought me right back to ‘Daddy’, I guess I didn’t realize at the time he was saving some time by cooling it down under the water instead of waiting for the steam to release. Ahhh. Being around the kitchen while my parents did whatever, nice memories that became part of me. Thank you Martha!
@xyzsame40813 жыл бұрын
just deduct 5 minutes cooking time (gas) or 6 - 8 minutes with an electric stove because they store some heat. - It depends, if you have a pot full of potatoes or soup it has a lot of mass to store heat so there is some cooking going on after you turned off the stove. Just let it go down by itself - it will take 15 minutes, but does not need any attention. The food also stays hot or at least warm - think 30 minutes. Method for potatoes. Let pressure build to the lowest pressure setting (usually they have 2 settings) keep it at that level for 4 minutes (usually you have to considerably reduce heat once it has built up heat and pressure, if your highest stove setting is 9, you can go down to 1 - 3). After 4 minutes keeping pressure steadily at the lower level, turn off heat, wait till the pressure goes down by itself. If the pot is not so full and it is food that is cooked quickly (6, 10, 15 ... minutes) you would only deduct 2 - 3 minutes (temp. and heat goes down faster so the "after cooking" period is not that long). The time is very forgiving, especially if the cook time is long anyway. With potatoes the lowest setting and then keep it there for 4 minutes works fine except for the first potatoes, if they are very small or large, if they have been stored long, and some varieties take a minute shorter or longer than others. The slow reduction of temperature (think 15 minutes) evens that almost always out. Even if they need longer, after the 15 minutes they are done. And if you could have turned off the heat 1 - 2 minutes earlier - no harm done, they will not be overcooked, or have burst skins. Except for the tender & small first potatoes of the season, there I would always do 3 minutes at level 1 and then let it go down by itself. If you give potatoes (or other food with peels) the shock treatment (venting off, cooling off with water) they will often burst at the surface. No big problem, it is just about optics. In the pressure cooker devices (not pots but machines with their own cord and controls) one can cook eggs and it seems like they are very easy to peel. I never tried it in the pressure cooker, but I assume that would work too. dumplings in a steam insert work. too - lowest level and for 4 - 5 minutes and definitely letting heat go down naturally, or they will burst and that is more annoying than with potatoes. In that case you give one inch water into the pot and the steam insert is above it. That is nice if you want to prepare food for 1 or 2 persons).
@xyzsame40813 жыл бұрын
You can open the valve to release steam (but will have the moisture in the kitchen). And the cold water poured over a part of the lid and pot (but not over the valve !) will allow you to open the lid, the seal will be broken. - BUT: don't do it if you have larger pieces in your pot. Think larger pieces of meat or whole beet roots if they are large. The pressure inside the meat or bulbs can still be higher than in the fluid / air in the pot if the decrease of temperature / pressure happens that fast. I have never seen anything "explode" because of differing pressure, I do not think it would be that dramatic, but you could get some burns or would need to clean up. And if the content produces foam (think beans, soup) you risk to draw foam into the valve if you release the steam. The valve should stay clean, it is precision technology and must be able to move freely, so some sticky residue from fast cool downs is less than ideal. For the same reason you should not fill the put up too much especially if the contents would rise, produce foam etc. If it is potatoes you are good, as long as the parts of the valve are not hindered in their movement - depending on the design (but that is not muhc) - you can fill it to the brim. Literally. Beans or soup, not so much, they rise. And the compoments of the valve are bothersome to clean if you vent off and it is messier than expected.
@slyeung65623 жыл бұрын
Love the stock making episode ! Thanks a lot.
@leeprism95643 жыл бұрын
My moms oxtail stew just flashed to my mind. Looks great.
@juanitasullivan33723 жыл бұрын
Thank you for such a great and informative video. I really like that you showed how to use a pressure cooker. My mother always used a pressure cooker and I have as well. It really is a time saver. I never thought to cook stock in it so I definitely learned something here.
@alvinbunn87353 жыл бұрын
I love the relaxed atmosphere of your cooking. I have always wanted to make my own stock and now that I see that it is fairly easy I will give it a try! Lisa Bunn
@JamesSmith-pt8dy3 жыл бұрын
Hey .. my Big SIS ♥ though the Lord and everyone else Moniee-Mon , is listening thanks for the info and videos. Keep doing what'cha do best God bless you 🙏 🙌 ❤ 💖 Monica Smith 🙏
@ririxixi3 жыл бұрын
Yeay! Finally someone using the stove top pressure cooker. These days, everyone is using the electrical pressure cooker which I do not own.
@paulyknit3 жыл бұрын
sometimes I enjoy a cup of just hot broth. yum
@lisaking45233 жыл бұрын
Thanks Mom, I've learned something new!!
@deleresenewbold68333 жыл бұрын
Can't wait to see you decorate and cook for Christmas
@joandelur44073 жыл бұрын
beef stock....a must !!!
@judyocampo3 жыл бұрын
Ma'am Martha is the best cooked I'm. Watching Philippines👏💕❤️
@beverlysnyder65713 жыл бұрын
Wow! Thanks for sharing on how to make stock from scratch!. Loved it.
@jonathansquires392311 ай бұрын
How great.. perfect time of year for this video 📸
@marapeters9144 Жыл бұрын
Regardless that apparently she's not a pleasant person she is a great teacher and I've learned to become a better cook 😊
@cherylb102 жыл бұрын
I love soups and stews, they would add such incredible flavors
@chrismarcotte42413 жыл бұрын
I make my delicious stock in my 8 qt Ninja air fryer/Pressure cooker! Best ever stock !
@MariaLacsamana-ik3in Жыл бұрын
Such a great lesson for me coz I love to experiment w cooking recipes I hope to try this stock thanks somuch
@fauxtaux3 жыл бұрын
What a coincidence- I just picked up a bunch of chicken bones and wings from my local organic market along with the right veggies to make a stock. Hope it all goes well!
@leehackett56213 жыл бұрын
What do you do with the vegetables and chicken after you make the stock?
@cottoncandyroseu.s.a44323 жыл бұрын
I LEARN MORE FROM YOUR RECIPETHANKS
@MisterSketcher3 жыл бұрын
Great video as always Martha
@hdweerarathne8132 жыл бұрын
Hi chef Martha I am from Sri Lanka I love u very much the way u teach us Very sweet long lief and stay safe
@vantharychung40343 жыл бұрын
I love your cooking. Thank you for sharing, I learned a lot from this video. 🙏🙏❤️
@maxfax85363 жыл бұрын
Greetings from the beautiful Marrakesh City 🌻♥️
@aliciaturnour54913 жыл бұрын
Thank you Martha Stewart just wonderful and delicious 😉
@fernandorangel4228 Жыл бұрын
Martha Merry Christmas! My chicken stock and gravy ended up greatly, many thanks!
@hrcutz3 жыл бұрын
Hello Mrth❤️ How long in the pressure cooker for the beef stock?
@marapeters9144 Жыл бұрын
Excellent presentation 😊
@marjoriemurray43813 жыл бұрын
Thank you, Martha, for sharing your knowledge with us. I have enjoyed several of your cooking segments. I have one question and that is…how long will the stocks keep their flavor in the freezer?
@elenamarinescumarinescu59163 жыл бұрын
When is cold I use to remove the grease from the surface of chicken stock ! it is easier for me!
@suzannedepadro92653 жыл бұрын
Thank you for the school
@BubbleTeaKristin3 жыл бұрын
Amazing! Thank you ❤️
@mrhymer953 жыл бұрын
Great stock options...just in time for the holidays!!
@Dibs19782 жыл бұрын
Do you just throw away the chicken once you removed the stock?
@domenicavallone282 жыл бұрын
After the broth coagulates how do you go about using it? Like do you melt it to become a liquid and then use it?
@virginiadouglas94493 жыл бұрын
Thank you Martha from T&T
@aljawharahalqadhibi47443 жыл бұрын
Hello Martha i like you and i knew about you from fatafet i used to watch in TV now i found you in u-tube si i subscribe to learn from your experiance thank you sooooo mutch.
@harifoctavio3 жыл бұрын
dear martha, my friends insist that i am the male version of you. i clean, i tidy up, i hit the garden (not much of that in new york standards, but i do) and i am now ready to start making stock. no pun intended! yum what do you do with the ox tail bits? my lord! ox tail rissoto would be just superb and heavenly. my my! #ideas thank you martha, my tween sister. 💃🏻💃🏻💃🏻
@ChinaTaylor-k2p Жыл бұрын
I love your cooking classes miss Martha thanks very much 💋❤️🥰🌹🌷
@luciemedici3 жыл бұрын
Thank you
@scofah3 жыл бұрын
I liked this. You could have shown us the pressure cooker versions of beef and veggie - we would have watched all six 😍 also, kudos for the minimum use of background music. So tired of all the background music in a lot of videos. Well done.
@janedoe8053 жыл бұрын
Hello, Does anyone know what brand of Pressure Cooker Martha is using? I would sincerely appreciate your help. Thank you! 😊
@snezanapesic41723 жыл бұрын
Thanks! What do you do with meat?
@ziggysmom56463 жыл бұрын
I was wondering the same thing.
@sherrymorris556410 ай бұрын
Yay Martha! I really love you!
@noemicastrillo-jones13573 жыл бұрын
Wow I learned something new 🤗
@sheilahenson6943 жыл бұрын
I just love you keep cooking
@Momshomecooking3 жыл бұрын
Amazing video 👌
@fereshtehghanizadeh78833 жыл бұрын
Amazing ❤️
@LotusLady93 жыл бұрын
Thanks🌞
@vickigeorge5287 Жыл бұрын
Should chicken gel be thinned down when added to dressings?
@Tammy-ub8kx3 жыл бұрын
Martha Washes her chicken!!!!!!
@ziggysmom56463 жыл бұрын
As everyone should
@vincenttabilio95473 жыл бұрын
Dont discard the fat, its great for roasting potatoes.
@CynthiaRothschild3 жыл бұрын
DEAREST MARTHA STEWART , HELLO BEAUTIFUL LADY . HOW DO YOU DO ? I LOVE AND ENJOY WATCHING YOUR CHANNEL . THANK YOU FOR SHARING THE AUDIENCE YOUR WISDOM AND TECHNIQUES IN COOKING . WITH LOVE , PRAYERS , HUGS , AND SWEET KISSES , FROM ME , AND MY FAMILY , " THE ROTHSCHILD'S . " FAREWELL MY BEAUTIFUL LADY . SHALOM . 😊😍😘
@scotnick593 жыл бұрын
YES
@dlfields84293 жыл бұрын
Its great for making gravy also
@captainamericaamerica80903 жыл бұрын
@@dlfields8429 to fry eggs too
@yvencia11503 жыл бұрын
Great video and thank you for sharing 🤗
@MarthaStewart3 жыл бұрын
Thanks for watching!
@organizedchaosmark3 жыл бұрын
Just a quick reminder: This woman is 80 years old! My gawd she looks fantastic!
@BellaRio23 жыл бұрын
This episode originally aired October 25, 2012. She still looks amazing though, hopefully I will at her age too 😊
@norajavier74922 жыл бұрын
Really???, I would become a lesbian for her ❤❤❤🥰
@yaris88022 жыл бұрын
Me encanta Martha Stewart, desde Nicaragua siempre miré tus programas en canal de Más Chic pero en estos me da pesar que el inglés se me da súper mal, hay algún programa en español?
@MegaDigger993 жыл бұрын
I do this and give my dog the chicken, obviously after making sure there are no bones
@joanneleavey20023 жыл бұрын
I make stock all of the time, keep i frozen beef veggie and chicken. I use my pressure cooker..
@margaretlaroque4298 Жыл бұрын
I tried to make a ‘ bone broth’ I did learn that you have to have wine in it or it is not good at all Do you share any bone broth recipes?
@captainamericaamerica80903 жыл бұрын
STOCK IS HEALTHY
@corryjookit78183 жыл бұрын
I like to include some of the chicken fat as it has flavour. Not much, just a little. I use ham or bacon for soup stock too.Ham. Heugh is great as are smoked ribs straight from the butcher.
@gisellemarin75302 жыл бұрын
Muchas gracias, desde España
@EvanglelistCookie3 жыл бұрын
Great video! What can i do with the meat and veggies?
@jusssayin4803 жыл бұрын
I don't think there's any flavor left in them. It would have boiled out into the stock.
@EvanglelistCookie3 жыл бұрын
Ok, thanks! Makes sense.
@deadgirl10362 жыл бұрын
You can compost them
@kelvincabrera45172 жыл бұрын
Please do pork and fish stock next if you haven't done so already 🙏🙏🙏
@suebrown69303 жыл бұрын
I love the video it is awesome and delicious.
@lindamon51013 жыл бұрын
Martha why do you peel the carrots when there is so much flavor& nutrients in carrot skin?
@ilovegoodsax3 жыл бұрын
She did not peel the carrots for any of these stocks. In fact during the beef stock demo, Martha specifically said NOT to peel the carrots.🥕🥕🥕
@lindamon51013 жыл бұрын
@@ilovegoodsax yes she or a minion did for the chicken stock& in the veg stock no but in the final image yes.
@ilovegoodsax3 жыл бұрын
@@Paul-lx1lj lol...Dude, no need to lose your sh!t over a social media post.🥴💯
@ps4m3193 жыл бұрын
Nice cooking videos
@monikag90812 жыл бұрын
What do you do with the left over meat?🤔
@DreamGirl6503 жыл бұрын
No Instant Pot Martha?
@raynethackery1 Жыл бұрын
What is that knife she is using? I searched her website for recommended knives and it wasn't pictured.
@marthamika73723 жыл бұрын
Martha, I burn the onion and then I added to chicken stock
@lacarrere88933 жыл бұрын
You rock!
@usagi183 жыл бұрын
The inner organs actually also give lots of flavor