I go by the “Gallon Freezer Bag” method: carcasses from roasted chicken as well as onion, celery, etc scraps go to a gallon bag in my freezer, and when that bag is full, I throw it all in the stock pot and make stock in addition to whatever scraps I have lying around. Generally fits about 2 carcasses and various scraps.
In college, I used to reduce stock using my basic non-fuzzy logic rice cooker with the lid off and a fan (to help with evaporation and cooling so it doesn't boil). When it's basically pure gelatin, it'll turn off on its own so it won't burn, but then you gotta add some water back in. (I did something similar for clarifying butter).
The true modern college experience is alternating between stress eating junk while cramming for exams and then stress cooking all day after failing said exams.
A good trick that I learned while making stock is to take a steamer basket and invert it on top of the veggies/bones to keep them submerged. Makes skimming the scum much easier too!
I wanna be real for a sec. Kenji, ever since you started posting more regularly my cooking game has increased like 10 fold. I just wanna thank you for the gift you've given all of us for completely free. also as a trans female, I appreciate you including non-binary people in your outro. hope you're settling in well
If you want tons of gelatin and connective tissue, you can always use chicken feet for your stock (though they've gotten kinda expensive in recent years). Also, even for western cuisine applications, I highly recommend a pinch of Sichuan peppercorn in a chicken stock, it adds a really interesting depth of flavor on top of the traditional seasonings.
I've found it's easier to add only the bones/carcass for the first 30-60min or so, and skim that off before it comes to a boil. (When there are no vegetables floating around, it seems much easier to skim, since the scum can't cling to anything. It also seems most of the scum comes out in that first process anyway). I'm surprised Kenji added the veg at the same time, but I guess that's how restaurants do it. Anyway, for ease of skimming I always give the bones a head start, skim, then add veg and other scraps. (I also use a cheap mesh/chinois ladle for skimming, which helps keep more of the stock from being wasted) Maybe no one will read this comment though. :-/
Kenji, the way you were dipping into the demiglace I thought there wouldn't be enough to make it to the fridge. I do save my carcasses in the freezer (from 1 chicken a week), make stock every 2 months, and make demiglace about 4 times a year. This tutorial has given me a lot of background info on how to make it better. Thanks!
6:23 I work in an 150 year old Grand Hotel, we have 3 restaurants in total and the chefs always compete with the clearness of their stocks. Also the phrase you hear most as an apprentice is "How do you want to do X if you can't even make a clear stock"
You could use a little strainer instead of a laddle to clear the stock - you wouldn't loose as much liquid, I guess. Also - adding spices after it comes to a boil will make it easier to skim that first batch of scum. In Poland we usually use celery roots and add all spice 🙂 Good to see you again!
The hand-over-camera transitions are actually *really* seamless upon close inspection, can't tell where the cut is even at x0.25. And man, you really aren't shy about skimming, I treat homemade stock like liquid gold, even a drop wasted is too much for me.
😂😂😂😂I literally have 2 Turkey carcasses, 4 chicken carcasses and a bag of chicken thigh scraps in my freezer because one chef one time (not you) suggested doing that. I never seem to get around to marking the stock though. You’re disclaimer made me laugh pretty hard when it popped up.
I used to work in a gastro pub and the head chef screamed at a KP (kitchen porter) for allowing the stock to burn. I love your teamwork approach. That's good management. 😍
Truly amazing. I've made plenty of chicken stock but never have I reduced any to this level. Incredible how little is left! I shall add this to my list of Kenji's recipes to try.
So glad to have you back, I hope your well Kenji. Can I just say your roast potatoes made my family's Christmas!! Give an extra treat to Shabu for me, watching those little legs go in anticipation is a delight in dark times xx
I just recently tried making a full blown demi glace (except the stock was from a mish-mash of animals) and it blew my mind. I keep homemade concentrated stock in my freezer so it didn't even take very long but I honestly was not expecting it to be that good. Totally changed my mind on pork chops (along with your "permission" to not cook them to 165º)
Kenji, this is great. I buy whole chickens and break them down into leg/thigh and breast and then vacuum seal the pieces, and throw the carcass in a bag to freeze for stock. I am not as dedicated to this practice as I should be, but it helps me to chunk out my effort to do 2 or 3 chickens at a time, and then it's not so bad. I feel better using the whole bird that way.
Welcome to Seattle Kenji! I have some roasted pepper intel for you, since I know that roasted hatch chilis are important to you. From August-early November, you can head to the Tonnemaker farm stand in Woodinville and they'll roast hatch (or dozens of other varieties) peppers in their drum roaster for you. Sometimes they'll have the drum roaster at the farmers markets around the city, but it's easiest to head up to their farm. I get a freezer full in the fall. It's been a lifesaver for me as a transplant to the PNW. Thanks for all the free content -- I'm excited to see more videos on the way!
I've found a large nut milk bag works really well to strain the stock after the initial dump of bones and veggies. It stands up well to heat and also strains out fat as well. I haven't tried on thick demi-glace yet but I will after this video!
@@JKenjiLopezAlt Moved across the country to Seattle a year ago, funny I've been planning a trip down the coast to visit Wursthall as soon as things open back up!
The story about setting the strainer over the sink hits home. I have almost done it once, luckily I had actually gotten out the pot I was going to reduce in so it reminded me as I was moving the stock pot.
Great vid! I like to do this and then add the demi-glace to ice cube trays and keep it in the freezer. Essentially then you have pure chicken stock cubes. Just add water to them to dilute them back for soups or if you want a very quick, luxurious sauce just drop them in a pan, gently defrost and whisk in some (a lot) butter! I actually made a vid on it :) One other good method I learned was to not add the veg until the liquid has come to a simmer and you have skimmed off any scum. It's much easier to skim without all the veg in the pan.
KENJI I got The Food Lab when it came out! My tomato sauce, vinaigrette, and veggie broth thank you oh so very much!! Now that I have a deeper understanding of the why and how, I love making my own recipes! I am even starting my own business selling dried pepper sauce! THANK YOU for being a constant inspiration!
Hey Kenji HUGE fan, excited for the new kitchen story arch and the additional LORE to come. I recomend your channel to many people as it's helped me learn so much. Usually when describing your channel I tell people the reason you are different from other channels, is I can be watching a video on something as basic as a salad dressing and learn some interesting facts about how the chemicals in the ingredients interact and imulsify, which I can then take into dozens of other recipes. This is why you are the absolute goat and in a small amount of time watching, someone can soak up so much fundamental cooking knowlege which is super important as opposed to just following a recipe. Thanks for everything you do.
Not a weird episode! I have been enlightened. I've read a little about this, but watching an expert do it- it makes all the difference. When I watch your stuff (and read it)- by the end- I really feel like I understand. Like you, I don't really use recipes; I look at them to see how it works. But you help me skip looking at 6, or a dozen, cover the pitfalls, and the key points, and I get to see the whole process (condensed so it's watchable). You are a really good teacher, Kenji, and get great results without the pressure of a perfectionist. I always try to share your stuff with my wife. These videos, for me, are the difference between knowledge and understanding.
Hi Kenji, You mentioned that a rapid boil/reduction increases the expulsion of aromatic compounds, but does this actually make a noticeable difference to the end-product? Especially for a flavour-bomb product like demi-glace. The reason I ask this is because a low reduction can take several hours longer than a rapid boil, but I'm not so sure the extra time is actually worth it if it doesn't make a noticeable difference. Is it like spending 6 extra hours for a 3% more aromatic demi glace? Or is the difference actually significant and measurable? Thank you!
Interesting. I had always wondered about cooked vs fresh bones. And I have totally had the experience of making stock and it smelling great but being almost flavorless in tasting. Nice to have an idea why now. Happy you found the time to do a video, Kenji. Any more you find time to make I'll find time to watch. Actually made me smile out loud seeing Shabu and Jamon at the end. Favorite line: "My bay leaves are in transit." Good stuff.
At 11:00 you mention making a large quantity of stock and pouring it through a strainer into a sink and hence down the drain; well I've been cooking for 50 years, I love making stock, and I did the exact same thing once in my life about two weeks ago. Face palm. BTW I follow most of the usual suspect TH-cam cooks, Chef John, Adam Ragusia, Helen Rennie, Greg Easter and so on but I only came across your channel because two Christmasses ago my son gave me "The Food Lab". The book sat under our tree until Christmas morning when my daughter's boyfriend, a six foot five inch 230 pound rugby player, picked it up with one hand to pass it to me and said "I think Ross has given you a paving stone for Christmas".
Accidentally dumping stock down the sink is something that I can relate to. I was draining a can of corn and noticed that it got really light really fast and then I noticed that I had grabbed the can of chicken stock instead. I had to walk out of the kitchen for a few minutes because that was our only readily available stock.
Thank you for teaching this. I appreciate you and your videos. Awesome cooking information, awesome video footage, awesome commentary too!! Love your personality and down to earth demeanor you remind me of my own sons communication skills. Down to the last detail… I love it! Have a great day Kenji!!
You are an angel with your animals. Also, sometimes, I secretly wish you would trip and drop something you’ve worked on for hours, just for a laugh, but not really!! You are AS inspirational as Jacques, keep it up.
I just made some stock in my pressure cooker and it tasted better before I reduced it. I remembered you saying something about low temps and flying aromatics. I just rewatched the vid to confirm. I can't believe how drastic the difference was, I was simmering on medium-high. This a game changer, thanks!
Great video's Kenji, and I like that you also support good causes. I have two related questions/requests for a future video. 1. How can I know how long foods will be able to keep in the fridge or freezer before they aren't safe to eat anymore? What are ingredients to watch out for and what is the best way to reheat them? 2. In general, say I were to plan a dinner party and aim to make as much as possible in advance. How do I approach my recipe's, how do I know what parts of the dish I can make ahead or the whole dish? For example; I made shepperd's pie the other day, should I for example put the dish in the fridge after I Put the potato puree on top, or bake it almost completely in the oven, then in the fridge, to rebake in the oven the next day?
Thanks for this. I make chicken stock all of the time from carcasses in the Instant pot. Never thought about reducing but that looks fabulous. Do you have an opinion about pressure cooker stock vs simmering on the stove?
I was thinking I would binge on "Blacklist" for a few hours when I got home from work....somehow I've binged away my time watching Kenji and thoroughly starving atm.
Thanks for making this Kenji. What a wonderful addition to your book. (For anyone who likes the videos but doesn't have his book "The Food Lab"-go buy it. The videos give more sound and color while the book is a great reference source and easier to look up key elements than to find them in a video). Love your temporary kitchen and that you're willing to video in it. My grandmother made a million great meals on a stove that size. PS I'm not an influencer or a shill for his book. This is my first, and probably last, TH-cam comment.
Good tip: Roast the chicken bones and veggies until golden brown and then proceed with the mentioned stock steps. The flavor is much more rich and pronounced.
that’s exactly how we make our chicken soup! we add swede parsnips and parsley, scum the soup throughout the cooking process, and then flavour with vegeta at the end
Welcome to the PNW! I moved from Seattle (west seattle actually) to the UK about 10 years ago. I still miss it sometimes :) If you've not done it yet, you have to hit the Uwajimaya and of course Pike Place Market.
I have been watching your TH-cam everyday time I get a chance. Your videos are the best, with all your detailed explanations. I really enjoy your talking. Thank you.
Here in Japan, most chicken is sold deboned. So every few days, my supermarket sells packets of one chicken’s worth of bones full of bits of skin and meat too. I’ll buy 3 and use a pressure cooker. I personally don’t add onions, carrots, celery, just bones. I don’t remove the scum. I cook it for 60 minutes in the pressure cooker. It comes out like a magical broth. It’s clear and golden..... and tastes wonderful. Interesting note about onion peel here in Japan = they are dried and pulverized into small bits and are sold in Japan as something to add to a curry base for fiber etc.
Yayy glad to see a video! Would this be a good use for an egg white raft to clarify just before reduction, instead of constant skimming, or would the solids have already changed the flavor by that point?
Hey Kenji, is it possible to do something like this but keep it vegetarian? Will adding some neutral gelatin as you instruct in the 'Pan-seared Chicken Breast' video to homemade veg stock help? Thanks for all you do!
I'm sort of have a craving to take the throwaway bowl with the solids, strain it into another bowl, add some salt and pepper and eat it like soup. I especially like the way the fat mixes with gelatin and forms almost a slightly crunchy sheen. Add some salt, delicious.
Thank you Kenji! Since you're in the Seattle area would you consider sharing the names of the grocery stores you go to as they come up? Myself, and probably others in the area, would love the recommendations of places to shop! Totally understand if not 😊
I used to use a deep spoon or ladle but a hot pot fine mesh skimmer removes all the foam but lets the liquid back in, it works great for getting starch off boiling potatoes so they don't cook over, getting the foam off bones if you pre boil, and just fishing stuff out when it's time is done. Plus they are really cheap unless you get one at William Sonoma, I think they have one for like fifty bucks... LoL
The algorithm knows the intersection of all cooking channels is Food Wishes. It just went and found the most recent remake of Chef John's Cheater Demi Glace
Thanks for the great video! How long does chicken stock or veal stock last in the fridge? Is there some suggested way of storing and using such a large quantity, since it won't be used as often as in a restaurant kitchen?
Whenever I make chicken stock I portion it out into a bunch of 8 or 16oz plastic deli containers (you can find packs on amazon) and freeze like 80% of it. Then I'll pull out however many I need when I need it, the stock ice cube pops out pretty easy with a bit of warm water. EDIT - I've also heard of people putting in ice cube trays, but I rarely need that small of a quantity because my most common application for stock is soup. But if you like stock like in a weeknight pasta sauce, the ice cube trick in theory would work well.
Countertop steaming oven review. What happened to that? Really looking forward to that one. Considering our first ‘toaster oven’. Does it toast bread well?
Hi Kenji! I've been using a pressure cooker to precook bones before continuing on to the process that you go through, in order to get even more flavor out of them. Do you think there is any merit to this, or am I making my life harder for no reason? Theoretically, some of the aromatics should escape into the air due to the rapid boil that the pressure cooker induces within, but simultaneously more of the tissue should break down, releasing more aromatics (at least that is my take).
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That's some good stock footage.
This comment.
@@JKenjiLopezAlt that comment
This comment
Just waiting for Avatar Shabu to return...
See what ya did there.
When the world needed him the most, he returned.
Who is this guy, superman?
@@supercooled 🦸
Everything changed when quarantine came. Only J. Kenji Lopez-Alt, master of late night dishes, could stop the boredom.
The last food bender
You Just wrote what His Community think's
I go by the “Gallon Freezer Bag” method: carcasses from roasted chicken as well as onion, celery, etc scraps go to a gallon bag in my freezer, and when that bag is full, I throw it all in the stock pot and make stock in addition to whatever scraps I have lying around. Generally fits about 2 carcasses and various scraps.
@Danielle Anderson that does sound like a problem. I would recommend pushing the air out just in case
@Danielle Anderson freezer burn doesn't really matter for this kind of application. it affects the texture of the meat but you're not gonna eat it.
Me too!!
Me too! I've started freezing everything for stock, onion skins, mushroom stems, the stalks of kale ect ect
@Danielle Anderson I think in this case, the goal is to break down all of the material anyways, so it should be fine.
In college, I used to reduce stock using my basic non-fuzzy logic rice cooker with the lid off and a fan (to help with evaporation and cooling so it doesn't boil). When it's basically pure gelatin, it'll turn off on its own so it won't burn, but then you gotta add some water back in. (I did something similar for clarifying butter).
This is kinda genius.
Most people in college wouldn't bother cooking in the first place, and then there's you making home-made stock
The true modern college experience is alternating between stress eating junk while cramming for exams and then stress cooking all day after failing said exams.
wait now i wanna try this
@@jsobrino I bought these really cool hand-blown beer glasses in college. Sigh. But that's not true, I also learned how to make Chole and aloo gobee.
LEGEND SAYS HE IS BACK
LETS GOOOO
i'm confused on how he can be in seattle if wursthall is in cali lol.. did he part ways?!
"People keep asking if I'm back... Yeah, I'm thinking I'm back" - John Wick.
And Kenji, in my dreams.
A good trick that I learned while making stock is to take a steamer basket and invert it on top of the veggies/bones to keep them submerged. Makes skimming the scum much easier too!
Try a tea ball or a soup bag!
I'm going to have to try that.
Genius move tbh.
I wanna be real for a sec. Kenji, ever since you started posting more regularly my cooking game has increased like 10 fold. I just wanna thank you for the gift you've given all of us for completely free. also as a trans female, I appreciate you including non-binary people in your outro. hope you're settling in well
Thanks, this means a lot to me!
Is there a certain type of pan that works best in the pizza oven. I am scared it’s going to warp everything when it gets so hot
You´re a man.
@@BlaBla-li4mo happy pride :)
@@peach-tea HAPPY PRIDE!!
If you want tons of gelatin and connective tissue, you can always use chicken feet for your stock (though they've gotten kinda expensive in recent years). Also, even for western cuisine applications, I highly recommend a pinch of Sichuan peppercorn in a chicken stock, it adds a really interesting depth of flavor on top of the traditional seasonings.
I've found it's easier to add only the bones/carcass for the first 30-60min or so, and skim that off before it comes to a boil. (When there are no vegetables floating around, it seems much easier to skim, since the scum can't cling to anything. It also seems most of the scum comes out in that first process anyway). I'm surprised Kenji added the veg at the same time, but I guess that's how restaurants do it. Anyway, for ease of skimming I always give the bones a head start, skim, then add veg and other scraps. (I also use a cheap mesh/chinois ladle for skimming, which helps keep more of the stock from being wasted) Maybe no one will read this comment though. :-/
Thank you for this comment!
I'm surprised he keeps the ladle in the scum for 2/3 of the video
Thank you for this comment!
Thank you for this comment! You gave some very useful tips.
I discard the first boil water. I find the stock cleaner
Kenji, the way you were dipping into the demiglace I thought there wouldn't be enough to make it to the fridge. I do save my carcasses in the freezer (from 1 chicken a week), make stock every 2 months, and make demiglace about 4 times a year. This tutorial has given me a lot of background info on how to make it better. Thanks!
I've heard that the best way to make a veal stock is to cook the veal twice. The secret to more flavorful stock is re-vealed!
Kenji: "I'm going to save this for later."
Also Kenji: *keeps sampling*
Holy moly! Two in a day? He’s baaaack!
6:23 I work in an 150 year old Grand Hotel, we have 3 restaurants in total and the chefs always compete with the clearness of their stocks. Also the phrase you hear most as an apprentice is "How do you want to do X if you can't even make a clear stock"
the man's a star - no sponsors, no stupid advertisements, simple kitchen tools. I want to be on team Kenji!
Love how he called himself out about the freezing carcasses
You could use a little strainer instead of a laddle to clear the stock - you wouldn't loose as much liquid, I guess. Also - adding spices after it comes to a boil will make it easier to skim that first batch of scum.
In Poland we usually use celery roots and add all spice 🙂
Good to see you again!
"...You’ll start seeing full videos shotn in my new kitchen in Seattle soon." O.M.G
Yessssss
When the world needed him most he moved. Now after what seemed like 100 years. HEEEE IIISSSS BAAAAACK!
The hand-over-camera transitions are actually *really* seamless upon close inspection, can't tell where the cut is even at x0.25. And man, you really aren't shy about skimming, I treat homemade stock like liquid gold, even a drop wasted is too much for me.
😂😂😂😂I literally have 2 Turkey carcasses, 4 chicken carcasses and a bag of chicken thigh scraps in my freezer because one chef one time (not you) suggested doing that. I never seem to get around to marking the stock though. You’re disclaimer made me laugh pretty hard when it popped up.
Your reasoning for skimming at the beginning was spot on and that is something that I would have never thought about 🤙🏼
I used to work in a gastro pub and the head chef screamed at a KP (kitchen porter) for allowing the stock to burn. I love your teamwork approach. That's good management. 😍
By far my favorite chef on TH-cam. Thanks for everything Kenji!
He's back! All of us will have great videos and food again. Yay! Thanks K
Truly amazing. I've made plenty of chicken stock but never have I reduced any to this level. Incredible how little is left! I shall add this to my list of Kenji's recipes to try.
So glad to have you back, I hope your well Kenji. Can I just say your roast potatoes made my family's Christmas!! Give an extra treat to Shabu for me, watching those little legs go in anticipation is a delight in dark times xx
Kenji and Alton both returning, this is a good day.
Spends many hours reducing a stock down to a beautiful yet tiny amount of demi-glace..... still give some to the pups. Wholesome.
I just recently tried making a full blown demi glace (except the stock was from a mish-mash of animals) and it blew my mind. I keep homemade concentrated stock in my freezer so it didn't even take very long but I honestly was not expecting it to be that good.
Totally changed my mind on pork chops (along with your "permission" to not cook them to 165º)
Kenji, this is great. I buy whole chickens and break them down into leg/thigh and breast and then vacuum seal the pieces, and throw the carcass in a bag to freeze for stock. I am not as dedicated to this practice as I should be, but it helps me to chunk out my effort to do 2 or 3 chickens at a time, and then it's not so bad. I feel better using the whole bird that way.
Welcome to Seattle Kenji! I have some roasted pepper intel for you, since I know that roasted hatch chilis are important to you. From August-early November, you can head to the Tonnemaker farm stand in Woodinville and they'll roast hatch (or dozens of other varieties) peppers in their drum roaster for you. Sometimes they'll have the drum roaster at the farmers markets around the city, but it's easiest to head up to their farm. I get a freezer full in the fall. It's been a lifesaver for me as a transplant to the PNW.
Thanks for all the free content -- I'm excited to see more videos on the way!
I forgot how much I loved your videos Kenji. Welcome back Chef!
I've found a large nut milk bag works really well to strain the stock after the initial dump of bones and veggies. It stands up well to heat and also strains out fat as well. I haven't tried on thick demi-glace yet but I will after this video!
wait so if he moved to seattle... what does that mean for wursthall?! did he part ways?
I am not needed there for day to day operations. The managers, cooks, and other team members know their jobs way better than I do!
@@JKenjiLopezAlt Moved across the country to Seattle a year ago, funny I've been planning a trip down the coast to visit Wursthall as soon as things open back up!
@@JKenjiLopezAlt well excited for the return!
The story about setting the strainer over the sink hits home.
I have almost done it once, luckily I had actually gotten out the pot I was going to reduce in so it reminded me as I was moving the stock pot.
OMG. full kenji vids ? god has rewarded me.
Great vid! I like to do this and then add the demi-glace to ice cube trays and keep it in the freezer. Essentially then you have pure chicken stock cubes. Just add water to them to dilute them back for soups or if you want a very quick, luxurious sauce just drop them in a pan, gently defrost and whisk in some (a lot) butter! I actually made a vid on it :)
One other good method I learned was to not add the veg until the liquid has come to a simmer and you have skimmed off any scum. It's much easier to skim without all the veg in the pan.
also, making a brown stock by roasting the bones and veggies first makes for even more flavour!
KENJI I got The Food Lab when it came out! My tomato sauce, vinaigrette, and veggie broth thank you oh so very much!! Now that I have a deeper understanding of the why and how, I love making my own recipes! I am even starting my own business selling dried pepper sauce! THANK YOU for being a constant inspiration!
Hey Kenji HUGE fan, excited for the new kitchen story arch and the additional LORE to come. I recomend your channel to many people as it's helped me learn so much. Usually when describing your channel I tell people the reason you are different from other channels, is I can be watching a video on something as basic as a salad dressing and learn some interesting facts about how the chemicals in the ingredients interact and imulsify, which I can then take into dozens of other recipes. This is why you are the absolute goat and in a small amount of time watching, someone can soak up so much fundamental cooking knowlege which is super important as opposed to just following a recipe. Thanks for everything you do.
He's back! We missed you! Been spoiled by your frequent uploads during lockdown.
Not a weird episode! I have been enlightened. I've read a little about this, but watching an expert do it- it makes all the difference. When I watch your stuff (and read it)- by the end- I really feel like I understand. Like you, I don't really use recipes; I look at them to see how it works. But you help me skip looking at 6, or a dozen, cover the pitfalls, and the key points, and I get to see the whole process (condensed so it's watchable). You are a really good teacher, Kenji, and get great results without the pressure of a perfectionist. I always try to share your stuff with my wife. These videos, for me, are the difference between knowledge and understanding.
Hi Kenji,
You mentioned that a rapid boil/reduction increases the expulsion of aromatic compounds, but does this actually make a noticeable difference to the end-product? Especially for a flavour-bomb product like demi-glace.
The reason I ask this is because a low reduction can take several hours longer than a rapid boil, but I'm not so sure the extra time is actually worth it if it doesn't make a noticeable difference. Is it like spending 6 extra hours for a 3% more aromatic demi glace? Or is the difference actually significant and measurable?
Thank you!
Guess who‘s back, back again
Kenji‘s back, tell a friend
Guess who‘s back, guess who‘s back
peep !
Missing the vids! Glad to see you're still uploading. I just bought Food Lab a few weeks ago because of all your great insights.
Glad your videos are coming again. They help a lot during these depressing times. No pressure though :)
Interesting. I had always wondered about cooked vs fresh bones. And I have totally had the experience of making stock and it smelling great but being almost flavorless in tasting. Nice to have an idea why now.
Happy you found the time to do a video, Kenji. Any more you find time to make I'll find time to watch.
Actually made me smile out loud seeing Shabu and Jamon at the end.
Favorite line: "My bay leaves are in transit."
Good stuff.
At 11:00 you mention making a large quantity of stock and pouring it through a strainer into a sink and hence down the drain; well I've been cooking for 50 years, I love making stock, and I did the exact same thing once in my life about two weeks ago. Face palm. BTW I follow most of the usual suspect TH-cam cooks, Chef John, Adam Ragusia, Helen Rennie, Greg Easter and so on but I only came across your channel because two Christmasses ago my son gave me "The Food Lab". The book sat under our tree until Christmas morning when my daughter's boyfriend, a six foot five inch 230 pound rugby player, picked it up with one hand to pass it to me and said "I think Ross has given you a paving stone for Christmas".
Accidentally dumping stock down the sink is something that I can relate to. I was draining a can of corn and noticed that it got really light really fast and then I noticed that I had grabbed the can of chicken stock instead.
I had to walk out of the kitchen for a few minutes because that was our only readily available stock.
I’ve missed you. Your content got me through some rough times
Thank you for teaching this. I appreciate you and your videos. Awesome cooking information, awesome video footage, awesome commentary too!! Love your personality and down to earth demeanor you remind me of my own sons communication skills. Down to the last detail… I love it! Have a great day Kenji!!
You are an angel with your animals. Also, sometimes, I secretly wish you would trip and drop something you’ve worked on for hours, just for a laugh, but not really!! You are AS inspirational as Jacques, keep it up.
I just made some stock in my pressure cooker and it tasted better before I reduced it. I remembered you saying something about low temps and flying aromatics. I just rewatched the vid to confirm. I can't believe how drastic the difference was, I was simmering on medium-high. This a game changer, thanks!
Great video's Kenji, and I like that you also support good causes. I have two related questions/requests for a future video.
1. How can I know how long foods will be able to keep in the fridge or freezer before they aren't safe to eat anymore? What are ingredients to watch out for and what is the best way to reheat them?
2. In general, say I were to plan a dinner party and aim to make as much as possible in advance. How do I approach my recipe's, how do I know what parts of the dish I can make ahead or the whole dish? For example; I made shepperd's pie the other day, should I for example put the dish in the fridge after I Put the potato puree on top, or bake it almost completely in the oven, then in the fridge, to rebake in the oven the next day?
I have been looking for new, modern instructions and conversation for making demi-glace. Thank you for this.
Finally lockdown isn’t as bad when Kenji uploads regularly!
This is the homecooking channel we deserve.
Missed these videos a lot, I've learned a lot from you. I hope you're doing well Kenji. ¡Saludos desde Argentina, Kenji!
Thanks for this. I make chicken stock all of the time from carcasses in the Instant pot. Never thought about reducing but that looks fabulous. Do you have an opinion about pressure cooker stock vs simmering on the stove?
OMG this is a bright spot! Happy New Year Kenji!
Came back to this and pre-made my jus for christmas lunch tomorrow.
I was thinking I would binge on "Blacklist" for a few hours when I got home from work....somehow I've binged away my time watching Kenji and thoroughly starving atm.
I think I now feel what my dog feels when I come home late from work
I can’t do anything in my kitchen now without role playing as Kenji.
Yay!!! Can't wait to watch this and welcome back man !
If anyone ever feels down, always remember, there will always be someone who will skim your stock.
Thanks for making this Kenji. What a wonderful addition to your book. (For anyone who likes the videos but doesn't have his book "The Food Lab"-go buy it. The videos give more sound and color while the book is a great reference source and easier to look up key elements than to find them in a video). Love your temporary kitchen and that you're willing to video in it. My grandmother made a million great meals on a stove that size. PS I'm not an influencer or a shill for his book. This is my first, and probably last, TH-cam comment.
Good tip: Roast the chicken bones and veggies until golden brown and then proceed with the mentioned stock steps. The flavor is much more rich and pronounced.
Really glad to see you back, Kenji. 🙂
Heard your name a few times on Babish. Binged your vids the past few days, gonna buy your lab book. Thanks for the great content.
that’s exactly how we make our chicken soup! we add swede parsnips and parsley, scum the soup throughout the cooking process, and then flavour with vegeta at the end
Welcome to the PNW! I moved from Seattle (west seattle actually) to the UK about 10 years ago. I still miss it sometimes :) If you've not done it yet, you have to hit the Uwajimaya and of course Pike Place Market.
I have been watching your TH-cam everyday time I get a chance.
Your videos are the best, with all your detailed explanations.
I really enjoy your talking.
Thank you.
Kenji you need a soup skimmer, they are very effective. For clearer stock you could have also soaked and/or parboiled the chicken.
A soup skimmer doesn’t take off fat. I’m good with the ladle.
Really really looking forward to that new kitchen. I'm sure we'll all be jealous.
Here in Japan, most chicken is sold deboned. So every few days, my supermarket sells packets of one chicken’s worth of bones full of bits of skin and meat too. I’ll buy 3 and use a pressure cooker. I personally don’t add onions, carrots, celery, just bones. I don’t remove the scum. I cook it for 60 minutes in the pressure cooker. It comes out like a magical broth. It’s clear and golden..... and tastes wonderful.
Interesting note about onion peel here in Japan = they are dried and pulverized into small bits and are sold in Japan as something to add to a curry base for fiber etc.
Those absolutely perfect cuts. Amazing stuff.
Yayy glad to see a video! Would this be a good use for an egg white raft to clarify just before reduction, instead of constant skimming, or would the solids have already changed the flavor by that point?
Hey Kenji, is it possible to do something like this but keep it vegetarian? Will adding some neutral gelatin as you instruct in the 'Pan-seared Chicken Breast' video to homemade veg stock help? Thanks for all you do!
Thanks for the great visuals, I appreciate your work!
I find that skimming stock works well with a small, fine-meshed sieve.
I'm sort of have a craving to take the throwaway bowl with the solids, strain it into another bowl, add some salt and pepper and eat it like soup. I especially like the way the fat mixes with gelatin and forms almost a slightly crunchy sheen. Add some salt, delicious.
i woke up to this video after going to sleep to your eggs and truffle and i thought i was seeing things thank you kenji for the hard work for us
Thank you Kenji! Since you're in the Seattle area would you consider sharing the names of the grocery stores you go to as they come up? Myself, and probably others in the area, would love the recommendations of places to shop! Totally understand if not 😊
The Return of the King.
I used to use a deep spoon or ladle but a hot pot fine mesh skimmer removes all the foam but lets the liquid back in, it works great for getting starch off boiling potatoes so they don't cook over, getting the foam off bones if you pre boil, and just fishing stuff out when it's time is done.
Plus they are really cheap unless you get one at William Sonoma, I think they have one for like fifty bucks... LoL
Kenji's a great teacher.
Very glad this show is back
Thank you so much!!! I’m geeking out over this and can’t wait to make this!
Welcome back, man! You've been sorly missed...
Algorithm took Reguesa’s shepherds pie straight to this. All systems check.
The algorithm knows the intersection of all cooking channels is Food Wishes. It just went and found the most recent remake of Chef John's Cheater Demi Glace
Kenji is back but I realized I never got a “hella” before the left the bay 😔
I’m just not from the Bay Area so I wouldn’t say that. You might get a wicked out of me some time though.
I must be dreaming...I’m seeing Kenji in my feed twice in one day?!?
Thanks for the great video!
How long does chicken stock or veal stock last in the fridge?
Is there some suggested way of storing and using such a large quantity, since it won't be used as often as in a restaurant kitchen?
Whenever I make chicken stock I portion it out into a bunch of 8 or 16oz plastic deli containers (you can find packs on amazon) and freeze like 80% of it. Then I'll pull out however many I need when I need it, the stock ice cube pops out pretty easy with a bit of warm water.
EDIT - I've also heard of people putting in ice cube trays, but I rarely need that small of a quantity because my most common application for stock is soup. But if you like stock like in a weeknight pasta sauce, the ice cube trick in theory would work well.
It’ll last a week or so. The best way to store it is to immediately use it all and make soup.
I did the "stock down the drain" once. Luckily it wasn't that much
Countertop steaming oven review. What happened to that? Really looking forward to that one. Considering our first ‘toaster oven’. Does it toast bread well?
Whoo! Kenji is back! Missed you, sir!
Hi Kenji! I've been using a pressure cooker to precook bones before continuing on to the process that you go through, in order to get even more flavor out of them. Do you think there is any merit to this, or am I making my life harder for no reason? Theoretically, some of the aromatics should escape into the air due to the rapid boil that the pressure cooker induces within, but simultaneously more of the tissue should break down, releasing more aromatics (at least that is my take).
2 videos in one day?????? A blessing!
The king has returned!