Big thanks to you Jacob. I bought some ribs from my local supermarket in the UK. The in store butcher told me that they were only for making stock or giving to dogs. I ignored him as they had plenty of meat on and cooked them in the same way you did in this video and they were superb. They weren't short ribs, they were longer and the meat was thinner.
Nice video, good job. What I do is refrigerate the whole thing overnight. Makes skimming the fat super easy. I can then easily trim off the tough connective tissue on the bone side. Then I strain and reduce the stock and add the meat to heat up. Also, my add in is Worcestershire sauce (instead of mustard.) The meat sits in the sauce overnight which imbues it with extra richness, obviating the need for that “optional” secondary flavoring. Of course, you need to have the extra time to do this.
This was sensational. I love how you teach the techniques that take a dish from ordinary to professional - so valuable for us home cooks trying to take our cooking to the next level. Thank you Chef!!
Your teaching is excellent and very informative. I have use this technique several times doing short ribs and they’ve turned out perfectly every time. Thanks so much.
We love this so much we’re making it again today! We’re low carb people so we’re going to do a low-carb french fry and make it like a poutine short ribs!
I made this last night following the directions with 2 changes. I didn't have veal stock so I used beef stock (not homemade) and dissolved a little flavorless gelatin in water and added it to the glaze. After watching the braise VS stew video, I opted to make this in my slow cooker for the cook, both for ease and my pot wouldn't hold all the short ribs partially submerged. I did 5 hours on high. All other steps on the stove were followed. Came out great! Awesome recipe and technique!
Finally got around to trying this. It took a long time but it was totally worth it. This recipe is a keeper, don't know what else to say. Also I used store bought stock and it still came out pretty good so if anyone was letting that hold them back then do it anyway!
while i only used a cut head of garlic and none of the veggies, i used the cooking technique with homemade chicken stock and cooked them slowly for 4 hours. i will never again cook them any other way. they were so moist and tender. this was the first time i have had true success cooking them. thanks. they are superb.
Earlier today I made braised short rib and I've been going over tons of recipes to figure out how to improve them next time. I'm certain this will help, thanks Chef!
Tried this last night-delish!! I only had broth without gelatin so I used a little cornstarch at the end to thicken slightly. Served it on mashed potatoes with a mix of roasted vegetables. Thanks for sharing!
Is this the same recipe you used for our wedding? So flipping good. All my friends and family still talk about the dishes you whipped up for us. Best wedding meal ever. Love your channel man. Madi sends her regards. Peace!
looks amazing. Love the trick with the half the pan over direct heat to make the skimming of fat easier. Dijon to finish the sauce is also a nice touch.
Great job. You included many of the important steps that others leave out. The details on the glaze were the best. I prefer using a dutch oven and switch to rendered bacon after browning. Also, I didn't see any tomato paste used after browning the vegetables. I have never used a braising pan, but in the Dutch oven I tend to use less liquid stock than you and only come up halfway on the side of the meat. Enjoyed your video. Thanks!
Great video !! Simple, yet accurate. Love the half on- half off trick. I really like the addition of Dijon mustard (shhhh......I won't say anything). It really helps emulsifie the glaze.
Thanks, glad you're enjoying the videos and congratulations on attending culinary school. If you really want an advantage, listen to all my audio podcasts, starting at episode one and then working your way up. You can find those here: www.stellaculinary.com/stella-culinary-school-podcast-index Also, I'd be happy to answer any off topic or general question you may have while working your way through culinary school over on our forum. Just post a new thread and I'd be happy to answer. Good luck, and keep in touch.
Our body's make up mostly fat, some protein, and a little carbs. Eat what your made of. Veganism is a misguided experiment. Enticing in it's moral and spiritual ideals but falling short of reality and ignorant of human biology. You can't prescribe one diet or way of eating as "healthy" for everyone. Human's have adapted and evolved to their changing environments with fat and meat as diet staples because it's nutrient dense, bioavailable, satiating, and available year round. Don't let her get sucked into a cult. Many ex vegans out there who have suffered with accelerated aging, dental problems, hormonal imbalance, nerve, kidney, and liver damage and mental illness. Know the signs, do more research, don't listen to Beyoncé
@@MrWhitelightning73 I live on a farm and I feel extreme sympathy for the animals. When we separate the moms from their babies especially they cry out for their children for weeks. If more people lived on a farm, more people would be vegan. God has the final say, your son might get into heaven and wonder why his parents are in hell for being hateful and judgemental
This is my first time watching any of your material. Very good and a recipe I will follow to the tee. I love a very detailed account of how to cook something and will definitely be doing the boquet miripois in othwr sources. Thanks from a food enthusiast in Ireland.
They actually add some nice flavors to the braising liquid and it's not like you're going to eat the vegetable pieces anyway. I leave them on when I make stock as well.
He was making mirepoix based therefore onion skin wasnt necessary to be taken out as the onion skin provided another layer of flavor and nutrients.."“While onions are a good source for antioxidants, the skin actually has more antioxidants than the onion itself. It's also rich in quercetin - a flavonol that can reduce blood pressure and prevent arterial plaque that can cause stroke”. This Chef use the chinois to strain the rest of the cooked mirepoix and reduces the liquid as the sauce which was very well executed.. LOTS OF FLAVORS on that beef!
@@JacobBurton Its about Teaching primary skills to the masses and Kid's in the learning Vacuum phase if your not part of the solution your part of the problem.. If you Don't Teach You are a Leach
Pro tip…..Might be easier and more effective if you take out the ribs and veggies as he did, but put the braising liquid in the fridge overnight and let the fat naturally accumulate at the top making it easy to just grab the hardened fat out at once and then reducing the liquid down after that and adding the short ribs back into it to heat them up for serving. Plus an extra day in the fridge will add flavor.
I am making this tonight! Thanks for the great instructional video. I have 1/10th of a grass-fed, organic cow in my freezer and with so many different cuts, I need a lot of help!
I worked quite alot with short ribs with the braising technique while @ the cruise-ship.... it was always a winner with accompaniment of potato Gnocchi
I agree that you have excellent skills and make it look so easy, which it is if you prep properly. I too learned from your presentation. I used to (and sometimes still do) use this "braising" method (stewing). Have you tried the same recipe without submerging the meat (traditional braise) the flavors are so much more intense.
I love your videos ! My local community college has a great culinary program which I'm going through currently. I had to take food purchasing and learn all about yields and safety sanitation. I have my servsafe manager's food handle cert so next semester I start cooking ! YAHH!! I do a lot of internet learning and research so I have a good starting knowledge on a lot of terms, techniques, knife techniques but I cannot wait !! I used your debone chicken leg and thigh technique in the past to make a roulade with italian sausage in the middle with some roasted garlic rosemary potatoes and it was great !! Thanks for your videos !! Just an idea for your videos, maybe put some plating tips and techniques up? I've done a carrot puree using the spoon swipe technique and people were amazed how how pretty it looked on my plate but I really want to get into plating techniques and there's a lack of videos on youtube dedicated to that.
Thank you so much for this amazing recipe! Which red wines do you find work best? We have made this several times and noticed the type of wine changes the flavor.
+DJRoast Prince Because at the proper ratio, I like the earthy flavor they give to the braising liquid, which I'm going to pass through a strainer later anyways.
I never have left-over bones - I have a big dog. I just bought short ribs from the abattoir and those things are monster sized. 8 pounds gave me 12 ribs. Going to try this recipe with them.
I love this with mashed potatoes, but even better still is homemade Spaetzle tossed just lightly in garlic butter. Then when the beef and the glaze hit that, WOW!
Jacob thank you for the recipe.. it turned out wonderful. Do you have any suggestions of what I can do with the leftover mirepoix? It's so flavorful it's hard to just throw it out. Blend it and mix with egg noodles seems like an easy idea for a separate meal... I don't even know if that'll turn out good but just a idea... Your thought. Thank you again
I once did some Bourbon and Molasses Braised Short Ribs for a special. It was pretty ballin. On of my cooks actually broke out in hives later from eating it because he didn't know he was allergic to bovine gelatin.
Allergic to bovine gelatin? That's rough! Bourbon and Molasses sounds good. I use to work for a chef who used espresso and oatmeal stout, along with roasted demi-gace, as his braising liquid. It came out pretty good. With this recipe, I just wanted to show the steps involved in making a classic, braised short rib, but hopefully people get the concept that all the flavors and aromatics are interchangeable. What part of the world are you a chef?
Springfield, MO. Not exactly a culinary destination, but I work in a hotel that has a "green theme" and is next door to the local farmer's market. So we get to work with them a bit and be creative with specials and menu items.
Soulman1282 Awesome. I work in a small town too. My mantra has always been, "If you build it, they will come." I made that one up myself. ;-) But seriously, I have love for anyone who's industry and passionate about cooking, and I always view it as the highest compliment when professional cooks and chefs watch my videos and visit StellaCulinary.com Thanks for watching, I truly appreciate it.
you excellent to watch,just wondering? do you do a voice over after you make the video,because I didn't hear the pan banging or any other cooking sounds?
Thanks for posting this! Superb explanations! I barely ever have time to braise, much less make a homemade roasted stock. Can I make a successful glaze using store bought stock (low sodium) and some type of added gelatin or other thickening agent? Such as making a very light roux right before I finish browning the vegetables or adding slurry during final reduction? I can't get enough of your videos. Please keep it up!
Yes. Use low sodium store bought stock, and dissolve 5-10% bloomed gelatin into the stock before braising. Between this and the gelatin released by the bones, you should be able to form a glaze.You can also thicken your stock with 2-3 ounces of brown roux per quart of liquid before braising. This will give a light body to your sauce, but when reduced afterwards, will form a glaze. Just remember to skim, skim, skim!This is also why a lot of recipes call for dusting the short ribs in flour before searing, as the additional flour will help to thicken the sauce. For me though, I think it's more controllable to add a small amount of roux to the stock before braising, and then reduce afterwards until the appropriate thickness is achieved.
Jacob Burton Thanks! I never saw the half off heat skimming tip and am eager to try. We do a lot of skimming in traditional southern louisiana cuisine (gumbos, jambalayas, etc), and it looks like your tip could be a real time saver.
"Sachet", french word for little (mesh) bag. You put herbs and stuff that would be easier to remove without having to filter the whole thing. Get the bag out, done.
This is probably one of the best food “how to” videos on TH-cam.
Agreed! It just helped me up my short rib game 😁
Big thanks to you Jacob. I bought some ribs from my local supermarket in the UK. The in store butcher told me that they were only for making stock or giving to dogs. I ignored him as they had plenty of meat on and cooked them in the same way you did in this video and they were superb. They weren't short ribs, they were longer and the meat was thinner.
Nice video, good job. What I do is refrigerate the whole thing overnight. Makes skimming the fat super easy. I can then easily trim off the tough connective tissue on the bone side. Then I strain and reduce the stock and add the meat to heat up. Also, my add in is Worcestershire sauce (instead of mustard.) The meat sits in the sauce overnight which imbues it with extra richness, obviating the need for that “optional” secondary flavoring. Of course, you need to have the extra time to do this.
Yes Yes Yes... fast, informative, Easy to follow, no bad jokes or corny stuff. Good classically trained cuisine Love this, Thank you.
seconded
This was sensational. I love how you teach the techniques that take a dish from ordinary to professional - so valuable for us home cooks trying to take our cooking to the next level. Thank you Chef!!
Your teaching is excellent and very informative. I have use this technique several times doing short ribs and they’ve turned out perfectly every time. Thanks so much.
We love this so much we’re making it again today! We’re low carb people so we’re going to do a low-carb french fry and make it like a poutine short ribs!
I have tried most braising recipes online and TH-cam. This is by far the best.
I made this last night following the directions with 2 changes. I didn't have veal stock so I used beef stock (not homemade) and dissolved a little flavorless gelatin in water and added it to the glaze. After watching the braise VS stew video, I opted to make this in my slow cooker for the cook, both for ease and my pot wouldn't hold all the short ribs partially submerged. I did 5 hours on high. All other steps on the stove were followed. Came out great! Awesome recipe and technique!
I knew if I watched enough short rib videos I'd find THE ONE. This one is obviously IT! Thanks, Jacob!!!
Thank you. Glad you enjoyed it!
Finally got around to trying this. It took a long time but it was totally worth it. This recipe is a keeper, don't know what else to say. Also I used store bought stock and it still came out pretty good so if anyone was letting that hold them back then do it anyway!
Thanks a lot for this recipe. I did it as you shown it and the taste of the glaze is really special.It tastes salty and sour. It's very unique.
while i only used a cut head of garlic and none of the veggies, i used the cooking technique with homemade chicken stock and cooked them slowly for 4 hours. i will never again cook them any other way. they were so moist and tender. this was the first time i have had true success cooking them. thanks. they are superb.
Earlier today I made braised short rib and I've been going over tons of recipes to figure out how to improve them next time. I'm certain this will help, thanks Chef!
Hopefully you were able to pick up some new tricks. Let me know how your next batch turns out. Thanks for watching!
Tried this last night-delish!! I only had broth without gelatin so I used a little cornstarch at the end to thicken slightly. Served it on mashed potatoes with a mix of roasted vegetables. Thanks for sharing!
Take a gelatin packet and add it to the sauce !
Is this the same recipe you used for our wedding? So flipping good. All my friends and family still talk about the dishes you whipped up for us. Best wedding meal ever. Love your channel man. Madi sends her regards. Peace!
Scott Blanton Jacob Burton did your wedding? who are you? geezus
This one is on my to do list for sure. This channel has been great for trying to level up my cooking skills. Thank you!
I give you so much credit for all of the work you put in to show us your techniques. Awesome Job, Thank you!!
Michael Castillo Right on; thanks so much for the nice comment.
looks amazing. Love the trick with the half the pan over direct heat to make the skimming of fat easier. Dijon to finish the sauce is also a nice touch.
+DouchebagamusMaximus Nice username ... glad you enjoyed the video. ;-)
I made these years ago and it came out great. gonna try it again this weekend.
This guy is legit!! Those looks delicious. Teach me!!!
I would so love to taste your recipe of these short ribs! Thank you for your time in sharing this video!
Great job. You included many of the important steps that others leave out. The details on the glaze were the best. I prefer using a dutch oven and switch to rendered bacon after browning. Also, I didn't see any tomato paste used after browning the vegetables. I have never used a braising pan, but in the Dutch oven I tend to use less liquid stock than you and only come up halfway on the side of the meat. Enjoyed your video. Thanks!
I prepared this meal for my guests the other night. Was a huge success! Thanks for the recipe
Thank you for the feed back. I'm glad the short rib recipe worked out for you.
From another professional in the industry, great video. Never skimmed with the half-on-flame trick. Awesome stuff!
William Miller Thanks William. Skimming half off the heat will definitely make it much easier. Glad you found my channel.
Sauce was an absolute banger. Thanks, Chef.
One of my all-time favorite beef dishes. In fact, I prefer this over a steak!
Had to come back and watch this a second time. First rate instructional cooking video. Keep it up!!!
Thanks Soop, glad you enjoyed the video. I appreciate the comment.
Excellent video. You explain really well and your editing is top notch. I look forward to more. Thank you.
This recipe is the BEST! This is our mother's day meal👍👍👍
Solid tutorial. Very similar to how they do it at the restaurant I work at, good job. Ignore the trolls.
Love how he talks. Jacob Burton gets me super excited about making this dish. His show notes are 💣
Wow that was so good !!!! one of the best meal I've prepared !!!
Thank you Jacob !!!!
Great to hear. Glad you enjoyed it.
And the pro tip on the Scooby snacks is pure gold
Great video !! Simple, yet accurate. Love the half on- half off trick. I really like the addition of Dijon mustard (shhhh......I won't say anything). It really helps emulsifie the glaze.
Great narration. Really nicely edited.
hey man love the new vids i literally start my first culinary class tomorrow im sure ill have an advantage from watching all your vids
Thanks, glad you're enjoying the videos and congratulations on attending culinary school.
If you really want an advantage, listen to all my audio podcasts, starting at episode one and then working your way up. You can find those here: www.stellaculinary.com/stella-culinary-school-podcast-index
Also, I'd be happy to answer any off topic or general question you may have while working your way through culinary school over on our forum. Just post a new thread and I'd be happy to answer.
Good luck, and keep in touch.
that looks awesome. my gf wants to change to vegan plant based diet but how can you after seeing stuff like this. long live meat.
just remember, the evolution of the human brain was due to becoming meat eaters and all the extra proteins.
Our body's make up mostly fat, some protein, and a little carbs. Eat what your made of. Veganism is a misguided experiment. Enticing in it's moral and spiritual ideals but falling short of reality and ignorant of human biology. You can't prescribe one diet or way of eating as "healthy" for everyone. Human's have adapted and evolved to their changing environments with fat and meat as diet staples because it's nutrient dense, bioavailable, satiating, and available year round. Don't let her get sucked into a cult. Many ex vegans out there who have suffered with accelerated aging, dental problems, hormonal imbalance, nerve, kidney, and liver damage and mental illness. Know the signs, do more research, don't listen to Beyoncé
@@MrWhitelightning73 I live on a farm and I feel extreme sympathy for the animals. When we separate the moms from their babies especially they cry out for their children for weeks. If more people lived on a farm, more people would be vegan. God has the final say, your son might get into heaven and wonder why his parents are in hell for being hateful and judgemental
This video has so much great technique, thanks!
Jacob is a great teacher & chef 👏🏻👏🏻👏🏻
Thank you.
I LOVE YOU !!!!!!! where have you been all my life !! - great videos and so much information for a more advanced home chef to learn !! Thank you !!!
Glad you're enjoying the videos. You might also like the podcast as well: stellaculinary.com/scs
This is my first time watching any of your material. Very good and a recipe I will follow to the tee. I love a very detailed account of how to cook something and will definitely be doing the boquet miripois in othwr sources. Thanks from a food enthusiast in Ireland.
why didn't you separate the onion peel
They actually add some nice flavors to the braising liquid and it's not like you're going to eat the vegetable pieces anyway. I leave them on when I make stock as well.
Why take it out?
It doesn't take up much room after all. It's more onion flavor for free.
Because he’s disgusting and has no idea what he’s doing. Gordon Ramsay would bitch him out
If you are planning to eat your veggies then remove skin, if you want flavors only then leave skins on.
He was making mirepoix based therefore onion skin wasnt necessary to be taken out as the onion skin provided another layer of flavor and nutrients.."“While onions are a good source for antioxidants, the skin actually has more antioxidants than the onion itself. It's also rich in quercetin - a flavonol that can reduce blood pressure and prevent arterial plaque that can cause stroke”. This Chef use the chinois to strain the rest of the cooked mirepoix and reduces the liquid as the sauce which was very well executed.. LOTS OF FLAVORS on that beef!
Thanks Jacob so the video. Your information and guide helped me to successfully braise short ribs for the first time.
Excellent info on all points
Thanks, glad you enjoyed it!
@@JacobBurton Its about Teaching primary skills to the masses
and Kid's in the learning Vacuum phase
if your not part of the solution your part of the problem..
If you Don't Teach You are a Leach
Pro tip…..Might be easier and more effective if you take out the ribs and veggies as he did, but put the braising liquid in the fridge overnight and let the fat naturally accumulate at the top making it easy to just grab the hardened fat out at once and then reducing the liquid down after that and adding the short ribs back into it to heat them up for serving. Plus an extra day in the fridge will add flavor.
This looks so good.your technique is fantastic.i would love to taste
I love this chef: no nonsense
Wow looks sooo great! I want to make it! I was looking for good recipe quite long time and this one looks amazing! Thank you
Thank you. One of my favorite dishes
Fantastic... When you add butter to.the glaze for a shine.
I am making this tonight! Thanks for the great instructional video. I have 1/10th of a grass-fed, organic cow in my freezer and with so many different cuts, I need a lot of help!
Glad you enjoyed the video. Let me know how it turns out.
It turned out great. Guests especially loved the glaze.
Thanks for the feedback. Good to hear it came out well.
Great job well narrated.
I worked quite alot with short ribs with the braising technique while @ the cruise-ship.... it was always a winner with accompaniment of potato Gnocchi
I agree that you have excellent skills and make it look so easy, which it is if you prep properly. I too learned from your presentation. I used to (and sometimes still do) use this "braising" method (stewing). Have you tried the same recipe without submerging the meat (traditional braise) the flavors are so much more intense.
I love your videos ! My local community college has a great culinary program which I'm going through currently. I had to take food purchasing and learn all about yields and safety sanitation. I have my servsafe manager's food handle cert so next semester I start cooking ! YAHH!! I do a lot of internet learning and research so I have a good starting knowledge on a lot of terms, techniques, knife techniques but I cannot wait !! I used your debone chicken leg and thigh technique in the past to make a roulade with italian sausage in the middle with some roasted garlic rosemary potatoes and it was great !! Thanks for your videos !! Just an idea for your videos, maybe put some plating tips and techniques up? I've done a carrot puree using the spoon swipe technique and people were amazed how how pretty it looked on my plate but I really want to get into plating techniques and there's a lack of videos on youtube dedicated to that.
Average customer: "It's been 15 min, where's my gosh heckin ribs"
The Cook: "Hang on, my glaze is almost done reducing."
Finally,, Someone else that uses a Moroccan coffee grinder for pepper !!
Oh my god this look amazing! Stellar video!
Great job! Love how you fast-forward the video!
Thanks!
thats some good cookng n creativity man
Made them tonight along with browned butter mashed taters. Thanks for the tips, turned out great. Exactly what I expect at a posh restaurant.
Great video,straight to the point, thanks,
I am so going to make these next weekend with English peas and carrots. Thanks.
Awesome. Please let me know how they turn out.
thanks for the video & recipe! Made this with half marsala wine & half bordeaux, was so damn tasty.
I've got the short ribs I will make it tomorrow, that short rib look so good thanks for the video Jacob I will let you know tomorrow
What brand of pots and pans do you use? I use cast iron that I have sanded down a bit, but sometimes it retains heat a little bit too long
This looks "Phenomenal" thanks for sharing!!
Thanks for the comment. I like the new video you posted on trimming that NY strip. Nice marbling.
wow!!! I can't wait to make this. There's a lot of steps but I bet it is worth it in the end. I wonder how this would be with grits. :)
solid technique.
Brilliant video, thanks Jacob!
Thanks for watching.
Best short ribs recipe I've seen. Most evident that you are a top chef.
F Amore Thanks. Glad you enjoyed the video/recipe.
Yes good recipe, but a "top chef" would do up all of his/her buttons.
Thank you so much for this amazing recipe! Which red wines do you find work best? We have made this several times and noticed the type of wine changes the flavor.
superb
Lot of work but it looks soooo worth it 😋 I'm doing this
why leave the skin on the onions ?
+DJRoast Prince Because at the proper ratio, I like the earthy flavor they give to the braising liquid, which I'm going to pass through a strainer later anyways.
A nice dash of Worcester sauce would have been good no?
Jacob Burton earthy meaning dirt
Also adds colour!
Would you recommend adding a bit of veal demi-glace i you have some? Maybe as you start the glaze?
Does the sauce have a sweet taste?
Looks AMAZING!!! can't wait to try these
I never have left-over bones - I have a big dog. I just bought short ribs from the abattoir and those things are monster sized. 8 pounds gave me 12 ribs. Going to try this recipe with them.
They are very delicious
Great stuff!
how do you clean the stainless steel pan afterwards? and what kind of camera/lighting setup did you use for those ending pictures?
Can I braise a chuck roast using this same method?
So you left the onion peels in the bowl??? Where were you trained?
I love this with mashed potatoes, but even better still is homemade Spaetzle tossed just lightly in garlic butter. Then when the beef and the glaze hit that, WOW!
Jacob thank you for the recipe.. it turned out wonderful. Do you have any suggestions of what I can do with the leftover mirepoix? It's so flavorful it's hard to just throw it out. Blend it and mix with egg noodles seems like an easy idea for a separate meal... I don't even know if that'll turn out good but just a idea... Your thought. Thank you again
Where did the pot of full sauce went ? Didnt u use it ?
At what time did you season?cause I didn't see you seasoning
I'm doing something similar today. I got some good tips from you. Awesome video!
I once did some Bourbon and Molasses Braised Short Ribs for a special. It was pretty ballin. On of my cooks actually broke out in hives later from eating it because he didn't know he was allergic to bovine gelatin.
Allergic to bovine gelatin? That's rough!
Bourbon and Molasses sounds good. I use to work for a chef who used espresso and oatmeal stout, along with roasted demi-gace, as his braising liquid. It came out pretty good.
With this recipe, I just wanted to show the steps involved in making a classic, braised short rib, but hopefully people get the concept that all the flavors and aromatics are interchangeable.
What part of the world are you a chef?
Springfield, MO. Not exactly a culinary destination, but I work in a hotel that has a "green theme" and is next door to the local farmer's market. So we get to work with them a bit and be creative with specials and menu items.
Soulman1282 Awesome. I work in a small town too. My mantra has always been, "If you build it, they will come." I made that one up myself. ;-)
But seriously, I have love for anyone who's industry and passionate about cooking, and I always view it as the highest compliment when professional cooks and chefs watch my videos and visit StellaCulinary.com
Thanks for watching, I truly appreciate it.
you excellent to watch,just wondering? do you do a voice over after you make the video,because I didn't hear the pan banging or any other cooking sounds?
Yes. I shoot all the video first, edit it down, and then voice over the instructions.
Awsome. Going to try this today !👍
I learned something today. Enjoyed. Thanks!
Holy...that looks freakin amazing.
nice video Jacob, thank you
Leaving skin on the onion?
Thanks for posting this! Superb explanations!
I barely ever have time to braise, much less make a homemade roasted stock. Can I make a successful glaze using store bought stock (low sodium) and some type of added gelatin or other thickening agent? Such as making a very light roux right before I finish browning the vegetables or adding slurry during final reduction?
I can't get enough of your videos. Please keep it up!
Yes. Use low sodium store bought stock, and dissolve 5-10% bloomed gelatin into the stock before braising. Between this and the gelatin released by the bones, you should be able to form a glaze.You can also thicken your stock with 2-3 ounces of brown roux per quart of liquid before braising. This will give a light body to your sauce, but when reduced afterwards, will form a glaze. Just remember to skim, skim, skim!This is also why a lot of recipes call for dusting the short ribs in flour before searing, as the additional flour will help to thicken the sauce. For me though, I think it's more controllable to add a small amount of roux to the stock before braising, and then reduce afterwards until the appropriate thickness is achieved.
Jacob Burton Thanks! I never saw the half off heat skimming tip and am eager to try. We do a lot of skimming in traditional southern louisiana cuisine (gumbos, jambalayas, etc), and it looks like your tip could be a real time saver.
If you've never skimmed like that, it will literally change your life (from a cooking standpoint). Enjoy!
What do you think about Richard Olney
What is sashe ? When you place in the pan with thyme and wine?
"Sachet", french word for little (mesh) bag. You put herbs and stuff that would be easier to remove without having to filter the whole thing. Get the bag out, done.
In this case I believe he said this was a sachet of mirepoix (carrots, celery, and onions)