The Best Seafood Stock Recipe

[@jeremyharris5176]

Damn that looks good!!!

[@kaslkaos8447]

A technical question ...... why brown the shrimp heads & shells in a skillet. Why not just brown them in the stock pot, retain the fond on the bottom and skip a step ? In fact, the vegetables too?

[@Classicblue-nr9ut]

Maybe to have the stock pot cold? If the stock pot is hot when you add the water, it’ll bring that same water to a warmer temperature.Which is a no no since its alway best to have the water cold for a stock. I guess you can also just use ice or very very cold water. Thats my guess anyways, cause you bring a very good point,

[@newbtuber333]

Literally no reason to do it in a separate pan

[@adamsilver3065]

Love the video guys, gonna try it this weekend. At the 6:22 mark you guys say to add the thyme and oregano but it looks like you add something else first. Are those celery leaves? Parsley? Looks great, I wanna make it just like you guys!

[@juliahelland6488]

Looks yummy! ❣️

[@Waynedon23]

How long does it simmer for exactly

[@Patricia-sn9ln]

Thank you Looking good

[@lmw1973]

Did it balance in the end?

[@thomasforsgren8021]

why do you add the crabs to the boiling stock instead of browning them with the shrimp shells?

[@larryhobgoblin6172]

this is just two dudes cooking who think they know what they are doing, they did many many steps wrong here.

[@slyowusu99]

Looks good. Debate. Should stocks be seasoned with salt and pepper?

[@zackc5973]

Yes, but only slightly. optional, but that is the standard as even storebrought stock is slightly seasoned. But it's your stock, make it how you like.

[@sandramoultrie2794]

Thank you for this recipe that doesn't require white wine. I don't drink, and I don't like the flavor that remains after the alcohol has been cooked off.

[@LesPaul4684]

Pepper yes, salt only minimally - because if you're making a reduction sauce you can end up with too much salt after the evaporation, and you can't take it out! This from my chef son.

[@Tritone]

No! Stock is an ingredient used in various different recipes. It's better to season your soup/sauce after adding the stock. You have more control that way.

[@marylee2732]

Ramen noodles too