Michelin quality beef stock

Рет қаралды 98,378

Chefboylee

Күн бұрын

Пікірлер: 89

@tattoodrdoke 9 ай бұрын

I can imagine that fat at the end would be great for roast potatoes or yorkshire puddings

@EMSpdx 8 ай бұрын

It is! Also use it stir frying and frying eggs!

@yannlaforest9993 8 ай бұрын

This the basic of french cuisine, if your doing it at home dont need tu put wine or little piece of meat, just bones and the mirepoix " vegetable" dont put oil on the bones and throw the fat that the bones let fall, put water in the oven pan and scrape all that goodness. Simmer depends on the quantity. Me I do big quantity one time and have it for the rest of the year. Simmer for 12 hours at least. When you do sauce reduce it by half always it will become demi glace

@mangostickyrye 10 ай бұрын

Similar to a good-quality pho broth. The collagen makes it super jello-y.

@ProfessionalGuitar 6 ай бұрын

Menacingly stares at you while sharpening knives

@severe_legacy 10 ай бұрын

He is the only one who didn't drink the wine after he opened the bottle

@philipp594 10 ай бұрын

None of the high class restaurants I worked at used beef stock. They all used veal stock for their beef dishes.

@devinhalim5194 10 ай бұрын

Is it the same method to make the stock?, or different because veal is lighter than beef

@philipp594 10 ай бұрын

@@devinhalim5194 Depends, what you want to do with it. Veal is more versitile. So I would maybe add the wine and galirc, when making the sauces in the end and not in the stock. If you are cooking at home I would recommend reducing the stock a lot more and freezing it in ice cube trays / repack it to vacuum bags. (This allows for easier storage and the making of fast pan sauces). Maybe add the thyme and other aromatics later. Most home chef's don't cook / reduce their sauces hours ahead. But basicly yes, some recipes will use only bones and not full meat. But yes, pick something that has bone marrow and collagen. Roast it. Add miroix (2x onions, 1x celeric, 1x carrots). Simmer, defoam, defat, then reduce and store. Season, when you cook with it. Otherwise you will never hit the right salinity. An instant pot makes cooking / reducing stock a lot easier at home.

@ElDuardo01 10 ай бұрын

why bone marrow? If it turns to fat for you to remove afterwards? I dont get also why he puts wine, I think you reduce your versatility that way

@philipp594 10 ай бұрын

@@ElDuardo01 It's not that simple. Bone marrow is mostly, not only fat. It carries a lot of flavor. also the inside of the bones release a lot of flavor, when the marrow melted out. Some people even take out the marrow first and only use the bones.

@ElDuardo01 10 ай бұрын

@@philipp594 Good take. I eat it before puting the bones in the pot!

@sigmascrub 9 ай бұрын

Huh, that's a smart way to get the scum off. I use a fine mesh strainer and always have to run to the sink every couple scoops 😂

@theyreMineralsMarie 10 ай бұрын

The restaurants i worked at always simmered the stock for at least 12 hours.

@robm6755 Жыл бұрын

You should add a recipe, the quantity

@adrienhb8763 10 ай бұрын

Quantity? No need, put as mush as you want.

@matts3050 10 ай бұрын

Yes, but proportions would be helpful. Also, cook times.

@AMTunLimited 10 ай бұрын

It's pretty much all vibes-based unfortunately

@vincentlee7359 10 ай бұрын

Nawh. He Asian. It's all about natural freedom intuition.

@jmg6012 10 ай бұрын

No Michelin restaurant kitchen is running off of “freedom of intuition,” like you claim. There is nothing wrong with someone wanting the breakdown for this recipe.

@MbisonBalrog 10 ай бұрын

But that’s quality marrow right there

@jona7yn 14 күн бұрын

i’m more impressed your white shirt got zero stains after all that

@kimkwangryeol3333 5 ай бұрын

his foundation lies in the holy mountaines! nicely done

@sxd-215 2 ай бұрын

If i close my eyes, I can picture Tom Cruise

@BGRUBBIN 18 күн бұрын

Yes we know how to make it, now lets find the time to make it.

@ThatApronGuy1 Жыл бұрын

Would prefer this over any of those fruit jellos any day 😏😂

@mateuszz9032 5 ай бұрын

Why the hell did use blue tape instead of a green one?

@iguy6571 10 ай бұрын

you can literally find beef shanks anywhere

@KingThrillgore 5 ай бұрын

Bro making demi glace

@ミノキシジル男 5 ай бұрын

イケメンアジア系アメリカ人動画。好きです。

@smitha775 9 ай бұрын

You didn’t roast your muirpoix ??

@Ooilei 5 ай бұрын

God this man is fine~ So handsome 🔥

@chefdevanofficial 10 ай бұрын

Excellent

@ztslord9068 4 ай бұрын

Can you put flour and tomato concentrate

@Michael-0101 Жыл бұрын

"Set that aside" Hmm...mmm...sure

@Meh-vc6sq 5 ай бұрын

Amazing

@Mikomido5 5 ай бұрын

Can this be done in an instapot?

@lifestylewithkimlitvak 5 ай бұрын

Hi there. What chinois are you using?

@Nemeczekes 8 ай бұрын

how long can be stored? does anybody know?

@HavenUpsurge 10 ай бұрын

You should slow down with the honing rod. It might look cool to people who don’t know, but knife nerds will see your sloppy angles

@chefboylee 10 ай бұрын

Shut up lmao

@JudoChefPak 8 ай бұрын

That looks like Patella

@Briax89 10 ай бұрын

Where can I get that spatula you're using in this video? Or, what brand/name is it?

@chefboylee 10 ай бұрын

Look up high heat spatula

@peerawitc Жыл бұрын

Jelly stock :)

@adrienhb8763 10 ай бұрын

Grill you onions. You stock should not even boil when you prepare it. But no doubt your stock is good.

@gintonic5906 7 ай бұрын

What a handsome man ❤

@PizzapartyJulian 11 ай бұрын

Can you freeze it?

@chefboylee 11 ай бұрын

Yep! Lasts way longer

@bobbiz3085 10 ай бұрын

is he posing ? lol

@Culinary_Nerds 10 ай бұрын

A recipe would be good

@bingusman69 10 ай бұрын

You're a culinary nerd but you can't figure out how to make beef stock from his step-by-step demonstration? LOL tiny brain

@avromostlund5166 10 ай бұрын

It's a thirst trap not actually a cooking channel

@ElDuardo01 10 ай бұрын

Bones to the brim and water until it covers them barely. The other quantities doesnt matter. Lets say 4 medium carrots, 1 onion and 4 celery ribs.

@chipichipichapachapamagicomidu 10 ай бұрын

Hi how to keep it simmering?

@AMVDon 9 ай бұрын

Bring to boil, then lower heat until you have gentle bubbles like him.

@chipichipichapachapamagicomidu 9 ай бұрын

But what if even lowest heat possible makes it boil? And can i just leave it there without stirring? Thank you!

@AMVDon 9 ай бұрын

@@chipichipichapachapamagicomidu The gentle simmer indicated by the gentle bubbles means you should be okay. You can stir the pot some if you like, but it should reduce fine without agitation once the proper heat is maintained. If your very lowest heat results in a boil more aggressive than the gentle simmer, you may need a larger vessel…?