The Most Complex Broth I've Ever Made - Cullis - Townsends

[@Zelmel]

Jon, the day you hired Ryan was the day you made one of your best business decisions outside of starting on KZbin. He has charisma, good screen presence, and delivers things concisely and clearly. Just a perfect historical presenter, much like Jon.

[@bunnyslippers191]

He's also great at using a maul on logs to build a cabin.

[@roberttalada5196]

Ryan is awesome!

[@whoputyouontheplanet3345]

Couldn't agree more.

[@craigrigby1498]

Absolutely. Great job Ryan!

[@corinneone]

I love it! Thank you 😊

[@dreddy_g]

I'm pretty sure I'm not the only one who does not care if it's sauce or gravy... as long as I can dunk a slice of warm sourdough bread in it. This video is perfect to watch for this cold, rainy day! Thank you!

[@OrbObserver]

Sauce and gravy mean the same thing, they're just from different root languages.

[@ldcldc6371]

Dang that's such a good idea... I want to make this a reality now.

[@pennyforyourthots]

@@OrbObserver honestly, I feel like that's basically the case with everything in English

[@joyful_tanya]

@@OrbObserver my Italian grandma used to call the stuff you put on pasta, "gravy" not "sauce".

[@dbfi01]

There is a big difference between sauce and gravy though. Although both taste great.. Sauce is made with broth and drippings of fat. Gravy is just butter, flower and milk....

[@Cyanmint]

I've followed this channel for years but I've never commented. I just wanted to say I really appreciate "slow content" like this in an era of hair-thin attention span. Helps me slow down, and it's educational and soothing. I loved when Joe Pera joined as a guest, and Ryan of course, and John as always, and everyone. Thanks for making these.

[@BenRK90]

I love that in every food related episode, when you all start eating, a happy jaunty tune starts playing, as if you all just tasted something wonderful and it lifted your spirits!

[@Cocarat206]

I have some colleagues who are trained chefs and they really appreciate Ryan's contributions.

[@Jane-z9y]

You had me at half a pound of butter.

[@BodywiseMustard]

~227g

[@karaamundson3964]

ikr??!

[@darkjanggo]

​@@BodywiseMustardGood bot

[@garochompo5454]

@@BodywiseMustard its 250g

[@robgetzschman]

I love the etymological historical breakdown at the end - thanks for the research above and beyond the dish!

[@simoncleret]

In French, the word we use is "coulis" (which does in fact basically mean it's "runny"), though it's usually associated with sauces made from fruit and/or vegetable purées instead of meat these days.

[@adedow1333]

I was wondering about this! It seemed like "cullis" was an anglicization of "coulis", and the texture is what I would expect out of say a raspberry coulis. Thanks for confirming!!!

[@werelemur1138]

I was wondering if there was a connection!

[@peachesandcream8753]

I don't think there is a connection at all and is more of a coincidence. The reason being that the original 1430 recipe calls this 'Kolys' and, considering how English was written more phonetically back then, it would make the pronounciation more like Cullis than Coulis.

[@junglewaltz]

@@peachesandcream8753 It's no coincidence. Words were spelled all kinds of ways before standardization, and not necessarily pronounced like their original borrowings. Cullis/coulis comes ultimately from Latin colare (to strain, also origin of colander) and both cullis in English and coulis in French refer to long-cooked broths, although coulis also means other things.

[@junglewaltz]

@@uctm0fgwitdtbrp1-zqlm9sq6 it is related to portcullis. That word is from porte à coulisse; coulisse and coulis have the same origin, ultimately Latin colare. Cullis isn't pronounced the same as coulis but that's a matter of language, not meaning or origin.

[@NoFoxGivenWaitWhat]

I am soooo glad that ryan is doing more cooking. I really enjoy to see him more on this channel! Also awesome Highlights channel!!

[@beth12svist]

I went "wow" at the clear glass shot - that was a good filming decision. :-) And the whole episode deserves a "wow" I guess - this sort of delving into the past through food history and all the connections through the comforting medium of food (I loved the inclusion of the later article with its further connections) is definitely one of the things that make this channel special.

[@amcalabrese1]

Cullis - “smooth” or “slide”. I was today years old when I realized that portcullis means “sliding gate”.

[@MurderMostFowl]

You have blown my mind

[@thomasgraham5840]

Love Ryan's easygoing and practical style of delivery. Wish every chef I worked under taught like this. Really gorgeous looking ingredient--I just realized it's got the same etymology as 'coulis,' which today refers to a sauce made of pureed and strained fruits.

[@lindahipple4817]

Thankyou Ryan! A perfect recipie for a cold snowy eve. My GreatGrandmother made a simular side dish whe she roasted a leg of lamb. It was delish served over rice with left overs the next day, or it became the base sauce for curry and lamb the following day. Haven't made it in years, guess I'll have to now.

[@phantomkate6]

Sounds incredibly delicious.

[@Noctuloquor]

Really fascinating! One of the most interesting cooking episodes in a while for me. Ryan has a whole different approach to researching and thinking about these recipes than Jon does, and it's cool to come at it from that angle. I love to hear the thought process and the connections being made.

[@bunnyslippers191]

This would be something to make up in a large quantity, then pour into ice cube trays, freeze, pop the cubes out of the trays, then put them into an air tight container for what my family called "future reference." A couple of cubes of this would brighten up a *lot* of dishes.

[@kylecanavan7967]

Good idea, but I think the fats and oils wouldn't freeze and would form a sort of cake on top. As long as you could keep the frozen fat connected to the frozen liquid during storage (vacuum-sealed bag comes to mind) then your idea would likely work.

[@bunnyslippers191]

@@kylecanavan7967 I don't think there's enough loose fat in that for it to separate out. Most of the fat is combined with the flour and that holds the fat in suspension in the liquid pretty well. That's why you combine the fat with flour, to keep the fat in suspension in the liquid and thicken it.

[@Forevertrue]

Or "Pot" and put in the cellar for various dishes during the cold long winters.

[@BananJumper]

Put a lot of bones in it. Then you can pour it into ice cube trays and dry.

[@sifractusfortis]

I want to make ramen with this. Some sort of funky English-Japanese fusion thing. It would, I think, be delicious.

[@michelleolachea]

I like this guy because he's unprofessional but his passion forces his love of cooking.....a real person with real passion....I like this guy more than someone fake trying to impress me trying to convince me of something ....so my next question is what's cooking next? I'm watching

[@davidashmore3929]

Ryan is someone who enjoys sharing his cooking knowledge with us.

[@chloexianah3070]

He certainly enjoys his grub

[@bobloblaw8622]

Yes.

[@369Sigma]

@@chloexianah3070 big dudes that love to cook, you know they have some kitchen skills 😂

[@stupidmovies85]

Shut up David

[@sweeeetteeeeth]

do you ever think anything you don't say?

[@kungfuchimp5788]

Really like Ryan's episodes. His explanations and descriptions are great.

[@1stGruhn]

This reminds me of something CS Lewis once said about language. He was taking issue with how many words were taking over roles that already had words to capture the idea, like the word gentleman, which, historically was used to describe a wealthy landowner, now being used to describe a kind man.

[@countrystyle5076]

I made mushroom ketchup yesterday. Second batch this year. I love the pickled mushrooms.

[@od1401]

I've always loved Ryan's appearances and glad to see full solo vids with him, he can hold his own no problem. Watched all the way through

[@TerryHesticles87]

I really like this man's presentation. Very informative and well spoken. I love this channel

[@greghanson3495]

Anyone else watching this and thinking "So...a complex stock?" Sounds intriguing - thanks for making this. I'm looking forward to seeing where you use it.

[@nordicson2835]

Awesome , going to make this one , glad to see more of you , however my daughter is afraid something happened to " Mr . Towsound" , yes that what she says. Hoping he is well , and offering prayers if he is not.

[@Marlaina]

He likes to step back and give others the spotlight at times :) By the way, my son calls Jon the “turkey guy” because the first episode he watched of him he was cooking a turkey lol

[@nordicson2835]

@@Marlaina Aren't kids great ! Hope the Lord keeps all of you safe and well.

[@anti-ethniccleansing465]

@@Marlaina His dad died. I’m sure he’s grieving.

[@noahfickel7698]

There was a lot of leftover ham and mushroom from the cullis. I would imagine it could be sauteed in a pan with rice and beaten eggs and then topped with the cullis so it wouldn't be wasted.

[@nicksacco5041]

Ya I was wondering about that too. At least find some use for it

[@BigRedBen]

and nutmeg

[@blahza12345]

Yes! Whenever there were leftover chicken and veggies from a chicken soup, my father would make a pie/omelette (which to my fussy taste would taste better than the soup itself...)

[@KTr0ck]

yeah thats my big qualm with any recipe that requires all the ingredients going into it to be strained out… though i think the scraps had most of their flavor extracted out and are really only good for filler elsewhere or dog food, haha. id rather do this with bones and save the meat for proper soup

[@karaamundson3964]

@@KTr0ck If they were keeping a pig, it'd be great pig food. Or some people let their pigs run in the woods eating acorns. Chickens would snap that up. Yes, a dog, but I don't know how consistently frontier people fed dogs (or cats--those fellers ate lots of mice).

[@malachyte_art]

That sounds very lovely! And I especially enjoyed your enthusiasm in sharing it.

[@donnadoriggins5236]

This is just a very well made channel with phenomenal content. Thank you to everyone involved in creating this channels content 🙂👏🖖

[@wendycarr133]

I cannot wait to try this!!!!! Great job Ryan.

[@michaelpthompson]

Ryan always has good recipes!

[@MrClarkisgod]

Never trust a skinny cook. (this is a joke).

[@scottbinnie9251]

John >

[@cornbreadfedkirkpatrick9647]

And talent

[@itgetter9]

Thanks for teaching us about cullis, Ryan! This was brand-new to me. Love it! p.s. It's a great Scrabble word, too.

[@DonutSwordsman]

This video rocks, thanks for doing this cant wait to see more from you

[@MalReaver]

Love that this channel reminds us to use more spices! Blending old and new and bringing old forgotten seasonings back to life and appreciate the 'Simon and Garfunkle reference! I love watching Ryan cook!

[@erinhowett3630]

Ryan: parsley, sage, rosemary, and thyme Me: *immediately begins singing*

[@Pygar2]

I did, too, but "Bodine Brown" just didn't fit. And it's a bit tony for a guy like me...

[@KairuHakubi]

they really are great herbs that work well together. I'm not big on a lot of parsley, but sage and rosemary give things that nice sorta "this seasoning would work on fries or sausage' taste, while thyme is just good in everything.

[@miriambarnett2782]

Me too!

[@MariaMartinez-researcher]

🎼she was once a true love of mine🎶

[@ryanmarc1853]

17th century melodies with Erin Howett

[@skralian3000]

I grew up watching youtube. I've traveled across the immense ocean of videos and after many years, I can confidently say that Townsends is the best youtube channel, followed by Codyslab and Thethoughtemporium. Combining cooking videos and food reviews with history, and a bit of science. All with a calming an nourishing aesthetic, that tops Bob Ross. May God bless this channel and its community.

[@anybodyoutthere3208]

Thanks for the new YT channel ideas

[@gresvig2507]

Great suggestions. I'd add Nile Red and Drachinifel to the list.

[@griffinhunter3206]

its weird how much i feel theres an overlap between cody's lab, the thought emporium, and townsends, and in general the historical/science channels which don't seem simialr at first blush

[@vanessamurphy4667]

You make me remember why I Love cooking. Thank you All for these beautiful videos. I hope you all know how much inspiration I and many others draw from these! Happy 2022!

[@ericwilliams1659]

Another recipe I must try to make. Great work Townsend and team.

[@turkeylurkey8146]

This was an excellent episode! I was a little shocked to not see Jon but Ryan was a great surprise! I hope to see more of him solo and joining Jon in future videos. Good job boys!👍

[@PonderingDolphin]

Awesome to see Ryan back with another cooking episode !! And by the way , it turned out to be a great video

[@jakehenning9483]

Just made the recipe! I must say, we ate an entire loaf of crusty bread in one sitting! We loved it!!!

[@Blurb777]

I think the best part of both Ryan's and Jon's cooking videos is the reaction to the food they've just concocted. I like to anticipate their reaction to their culinary efforts. That is the most satisfying!

[@quantum5588]

This channel is amazing. Between the cooking recipes and the in depth entertaining documentaries this is by far one of my favorite channels of all time. The hosts have the perfect personalities and styles for this channel.

[@MrFredstt]

Great to see Ryan back on the channel!

[@robomonkey1018]

Dope to see you guys working into more complex stuff. Building a good base adds so much to otherwise simple dishes.

[@NateTheBrewer]

Great video Ryan. I like seeing you on the channel and appreciate your take on these recipes.

[@The_Stoic_PhilosopherAU]

Ahhh, The Townsends. It always relaxes me

[@SchwarzeBananen]

I find the lemon very interesting, even adventurous. I keep it in mind. Acidity is an important component for soups and sauces.

[@roadrunnercrazy]

Yes. I often use wine to add that little bit of acid to gravy and stews.

[@Marlaina]

@FlyingMonkies325 Who are the lemon people?

[@jgood005]

Yes, I have begun experimenting with adding a tiny bit of vinegar to my soups to bring out the flavor. Some use white wine or citrus juice instead.

[@olddawgdreaming5715]

Another fine job Ryan, that looked so good. Thanks for sharing with us. Fred

[@parentteachernight]

When you mentioned the French root 'coulis' (pronounced coo-lee) this recipe and resulting product made much more sense to me. Vital context.

[@jakecarrasco]

glad we are getting some more videos with ryan. really enjoy the videos with him in it.

[@natedevillers]

The best soup I ever had in my life was Cullen Skink in Scotland, a cream-based soup with smoked herring, potato, and leeks. Thought "Cullis" sounded similar. Google had this to say, "Why is it called Cullen Skink? This rather odd name is said to come from the Gaelic word “Essence”." Thanks for the vid!

[@ph8926]

Cullen Skink originates from the town of Cullen. It's also made with smoked haddock, not herring

[@natedevillers]

@@ph8926 That makes much more sense, thanks! I knew it was haddock, but my dangol brain. Maybe because my dad eats pickled herring? Thanks for the correction!

[@MissCarlyJoy]

“We’re going to go through each ingredient and treat them well” That is the essence of this channel and, seemingly, 18th century cooking. You gentlemen are such an inspiration!

[@christinejones6237]

I guess I've been making a cullis every year at Thanksgiving. This is basically what my turkey gravy is, if you switch out the pork/ham for turkey innards. Thanks for sharing. I love your Townsend videos.

[@jamesmurphy7828]

I'm really happy to have found these old school cooking video's. They've helped me immensely in understanding exactly what I'm cooking and how to cook it. Things like turning broth into gravy and understanding thickness levels and other tiny little things that are really hard to find with more modern cookery video's as well as the recent history behind some of the things I love to make and consume the most. Also, need more of this guy, his cooking videos are always highly informative and his passion for food really makes them enjoyable to watch.

[@angelagrimes8237]

Oh this was so informative! Thank you Ryan, you are always a delight to see working side by side with Mr. Townsend as well. Thank you. I am going to give you a try. Cheers.

[@randywatson8347]

Love Ryan's cooking.👍 Again the videowork, scene and lighting is done so well it almost look like an oilpainting.

[@HosiePosie13]

Ryan, I really enjoy your cooking videos, even quite as much as I enjoy and have enjoyed watching Jon all these years! I’ve been here for many years and the channel never disappoints and I will be here for the foreseeable future. Keep rocking and thanks so much for the high quality videos!

[@Eisenschnell]

It doesn't matter who is presenting, passion is the key. This is really good. I'd love to see more content with people who are passionate.

[@hectorgravesantiagonil2118]

Thank you Ryan this was great, excellent explanation and lovely attention to detail and consideration for those of us who aren't very knowledgeable as cooks. You rock man!

[@ashleighlecount]

Anyone else love everytime Jon tries Michael Dragoo's gravy and calls it killer

[@bigboi980]

Yo my boy Ryan, great vid, but the recipie said to boil the broth "gently" this means in our current vernacular to "simmer". In my experience in broth making, a slow and low simmer is the best method for extracting the maximum flavor from the components that are placed into the stock. It will also help give you a much finer, much more clear, and presentable broth. Great vid again, and god bless!

[@alexgaiani2724]

A roux is used.... Won't ever be clear bud

[@bigboi980]

@@alexgaiani2724 oh yeah, you got a point.

[@GlassArtist07]

Thanks Ryan for this great education - something that I'm sure gonna try!

[@jamesellsworth9673]

THAT IS SOME RIGHTEOUS BROTH! I believe the sauce is derived from the French cooking: 'coulis'. The sauce has been processed through a tamis and is unctuous and smooth, as well as being complex. Lately, fruit preparations that have been sieved and thickened into a sauce are called a 'coulis.'

[@itgetter9]

Nice detail! Thanks

[@geegurl25]

I was looking for this comment. I kept thinking “koo-lee” every time he said cullis.

[@Gardendreamsforme]

Thank you for the info!!!

[@junglewaltz]

I always enjoy the French-borrowed words that show up in English in the 17th and 18th centuries. Fun spellings, a fun etymological game to match them.

[@dwaynewladyka577]

Very interesting information. Cheers, James! ✌️

[@FrikInCasualMode]

Holy moley! That spread of ingredients at the beginning looked impressive. Who could resist watching the process of turning all of them into the awesome final product?

[@cojones8518]

Would Port wine be a good choice? Then it'd be a Port Cullis.

[@gerrymarmee3054]

Looking at old cookbooks is pretty fascinating! I have a couple cookbooks from the early 1900’s. It really helps you understand their culture then.

[@landonclark1879]

Ryan such a cool guy. Love his style, his wit; keep up the great work yall.

[@susanapplegate9758]

Thank you so much Ryan, I love this! Everyone has always had me make the gravy…I can’t wait to spring this one at our next family get-together :) Hmmm, I am in Alaska, can’t wait to add morels and other local mushrooms.

[@codys7243]

Love your channel. Spent my whole life trying to top every dish I did before the last. Your channel has shown me how much I've been missing by just just enjoying the simplicity of cooking. I've bought a copy of The Experienced English House Keeper. What are your favorite cookbooks that you all enjoy. By recipes pure book or over a collection of categories? My thanks to you all; Cody

[@paigelauryn4328]

Yum this looks absolutely delicious, I love your presentation Ryan :)

[@zeening]

it is awesome to see how excited you are about your passion man, that look on your face when talking about finally being able to make the recipe you have wanted to make for so long was priceless, i am soooo glad i found this channel.

[@skeetsmcgrew3282]

This sounds so friggin good. Most of the time I watch this channel for historical context but Im really tempted to make this!

[@cristinaisabelramirezriesc147]

I truly appreciate that the outcome of this historic research is so clear and it is just fantastic to see it come to life. Brilliant explanation, specially good to know that a simple search won't take us to initial meanings of the word. Great job!

[@ironnerd8336]

Alternate word origin possibility. Cullis sounds like a familiar historical object, Portcullis. A Portcullis is a gate that goes on the door to filter out the dregs... unwanted things. Usually people. Cullis, the broth thing, is filtered to get rid of the unwanted stuff. Just my thoughts. Either way, great video, and I am making Cullis soon.

[@foxcm2000]

Thanks Ryan! I love it when you & John are together and it's great to see you solo too!

[@koticneutralftw7016]

I almost want to see all the rough parts you strained out put into a skillet with some potatoes to make a nice hash.

[@Lucius1958]

That's a good idea: what would they have done with the solids strained out of the broth? Wouldn't want to waste food...

[@sonkeschluter3654]

@@Lucius1958 Maybe they just turned it into bacon or eggs, meaning they feed the animals with it

[@SisterMaryTatas]

Exactly what I was thinking!

[@deborahscotland8819]

I was thinking the same thing. The ham that was'leftover' look delicious.

[@Kriss_L]

Anything of value would have been given up to the broth. The stuff that was strained out would only be good for compost or maybe tossed out for animals to sniff at.

[@DreamGyrl360]

All of you guys are just a joy to watch. So engaging! So knowledgeable. Just love it. Thank you for producing gold

[@aaronhurst4379]

Wow, what a hire Ryan is, fits the channel perfectly! You can really tell he's passionate about this stuff. Great job Ryan!

[@deborahscotland8819]

Ryan is so good at this, I love watching his videos.

[@brianartillery]

Great stuff, Ryan. Your appreciative "Woah!", as you tried it speaks volumes. Brilliant. 👍👍👍

[@mildredtoepfer7897]

The "Scarborough Fair" reference made me smile.

[@ChumBait]

what a beautiful video. this looks absolutely stunning, the color science, lens, and lighting onto Ryan is absolutely balanced and visually great. makes me really curious to make this cullis myself, look forward to the next video!!

[@Subgunman]

Great job Ryan! I can see making homemade egg noodles and adding shredded ham with a small ladle of this gravy on top! Waiting for your next recipie presentation!

[@patrickharmon9459]

Fine job Ryan, I really enjoy your videos with Townsends. Keep up the good work and God bless.

[@jwrush]

This is something I might actually make! Very elegant for such an old recipie.

[@dr.froghopper6711]

Yo! Ryan! Good show my good man! Excellent presentation and information!

[@spurgear]

Ryan and Michael Dragoo in an 18th Century Iron Chef style faceoff with Jon as the host. Film it

[@jeffk7881]

This would be so cool!

[@Marlaina]

I wonder what Mr. Dragoo has been up to. Haven’t seen him featured in a long time.

[@stevep5408]

Ryan in a personable, engaging cook and host. Job well done. Enjoy the enthusiasm! I would have to go through the dross for the ham.

[@greekthejimmy4107]

i really like watching you make food and talk about old recipes in your weird clothes and tiny spectacles

[@sharlcloves4216]

This guy does a good job. He perfectly fits the knowledged tavern cook archetype who'd greet me with a hearty slur/insult, and then feed me some of the best food ever.

[@townsends]

Thank you for your support!

[@McCandolin]

Love the comment about your journey into the less familiar, more esoteric parts of cooking from this era. It's very pleasant to watch your skills and tools grow

[@bradlafferty]

I was in suspense waiting for Ryan to taste the cullis. What timing…taste, pause, pause,then, “Wow.” Now I’ve just got to try this! Great vid. Thanks, Ryan!

[@RemyVorender]

Ryan my man. You totally crushed this episode. Your stage presence has increased exponentially. Well done!

[@dianeweiss4562]

Love you Ryan! Wikipedia says that the pronunciation is koo-LEE. Either way you say it, you are great!

[@brucetidwell7715]

If you use store-bought stock be careful with the salt. Even the "low sodium" kind has more than enough.

[@Nissy5991]

I love that you take the time to talk about cooking through times and its very interesting and true what you said about the loss of words to describe certain foods !!

[@SarahM-lw2gd]

Great video! I liked learning about the evolution of cooking terms, too!

[@AdarBlu]

11:50 'portcullis' - 'sliding door' learned something new

[@7drunkenmermaids431]

This one was probably my favorite of all the recipes Townsend's has made. So interesting. I think if it's derived from french it's maybe pronounced (cooleey)

[@Orbnoticas]

I really enjoy his presenting, he is clearly passionate and excited about what he is making and doing, makes me excited too.

[@gma5587]

Very impressive & informative. Looks yummy as well. Well done Ryan 👏