How long does this stuff keep in fridge or freezer? Love your channel & your style! Edit (from another reply): "Fridge for 4-5 days, freezer for at least 6 months. I forgot to mention that"
NOT ANOTHER COOKING SHOW is there no browning involved? I’ve seen lots of videos where they’ll brown parts of things to get flavor but I think that’s usually just if it’s bones. Not sure
How do you think doing the long simmers in a slow cooker/crock pot would work? Seems like it’d be safer than the stove and I don’t have an induction cooker
ive figured out why ive been so hooked on your content since the very first time i watched your videos, from the days of you being in the food truck till today. every single second of your videos are so valuable and informative in the way that it will not only educate home cooks but even chefs, i guess it would be more of a reminder for them, about the essence and importance of cooking. your videos is not about just recipes but it is also about how these recipes can impact each individual human's life; the way we eat, why and how cooking our own meals would positively impact not just us but environmentally as well. this passion of yours is sooo rare to find in this day and age where everything is so convenient to the point its damaging not just to us but also the earth. im not a content creator nor am i someone of importance, just a passionate guy hoping to become a decent chef in the future but i try to educate people whom i know that have even the slightest interest in cooking on why its so important to pick up this life skill even if its just the simple things. seeing someone like yourself dedicate your heart and soul into doing this just motivates me on another level you have nooo idea. never stop cooking fam
I swear to God, this is literally my favorite cooking channel on YT, bar none, including official top-of-the-line chefs' channels. The visuals are stunning, as well as the audio part. And dude, your mastery with the camera is something! But there's also some... elegance to your content. Much respect!
I just watched the top 15 or so videos on this subject and I have to say that this is absolutely the best. People putting in apple cider vinegar , people using crock pots for 2 hours , crock pots are bad, people saying that long cooking is bad for you , tap water creates heavy metals, salt before , salt after....some only use bones, some put in 20 ingredients.....on and on! Its seriously hard to get to the bottom of it. Maybe I identify with your content more becuase I grew up in a very Italian family...or maybe its simply your personality, content, and editing that keeps me from skipping through... For me , this channel and Pro Home Cooks seems to be the most down to earth , realistic, entertaining and most importantly informative i've found and i'm grateful for the content. I hope you're making a bunch of money and continue to put out gems every week, because i'm one of the 960k subs that can honestly say your content has changed my life for the better.
Problem with making stock is it annoys other people in the house: "you can't leave the hob on all day", "that's dangerous", "the kitchen smells of your food", "Why are you filling the freezer with scraps" 🙄 Got to be single to enjoy stock.
That is so right.... Love collecting bones and veg scraps... Then my alcholic brother moved back home and all he does there's no room for my frozen pizzas ..
Those people you don't in your life... if it's family, get a new family... if it's your gf, get tinder... if it's friends.... yeah just be single... lol
I've been cooking for a little over 12 Years and I have to tell you that Steve goes above and beyond what it takes to explain recipes for new or seasoned cooks. He deserves more views, more subs and a lot more appreciation from all of us :) Cheers!
Not sure why I'm just finding this guy... I've only been watching a few of his videos today but have learned more in these few videos than any other chef video channels... he takes the time to explain the processes, the thought processes and why specific techniques are so important... I am on a mission to step up my home cooking game and Steve... WOW just gave me some tools that I know will get me there. Please support this channel... his no nonsense approach along with a wholistic approach of being a better person / cook is inspiring at the very least... Good job to you, your team and family... thank you for sharing and know you are greatly appreciated! Joe B
I have 2 gigantic ice cube trays, each with 8 molds. Each cube yields 1/2 a cup. 16 cubes fit nicely in a freezer bag = 8 cups. The brodo yielded more than 24 cups and a bit let over to reduce for the chicken breast recipe. So pleased with this method!
WOW! Went to my local butcher this morning and bought bones to make my first ever bone broth. Got home, prepped the veggies and roasted the bones, got them in the pot to simmer, turned on my favorite TH-cam cooking show to see what you had for us today and......BAM, bone broth!!!
The best thing you can do is listen to this man and make your own broth. Been doing it for a while now and its the difference between having a good meal and having an AMAZING meal! Dont skimp on the prep...its easy and will pay dividends when youre having a memorable meal with family and friends. The guests will ask you how and youll just say...I make my own.
It's 5am and your videos make me feel motivated.. Once I'm out of a bad spot and got my own place, I will cook so many of your recipes. Thank you, and good night 🌃
I can relate to this too much....wife left me...gotta get my own place...I was the cook....havent cooked in 2 months...my kids miss it, shit I miss cooking. Hope all is well. And good luck on your journey.
@@valkyrie273 may god bless you and your lovely children, so that you can be the strong foundation your children can build on. You can do it get your self back up together, your children are worth it and so are you ❤️🙏🏻
after so many years spent in youtube and trying to find some educated sensible truth based information, this video is the first of its kind. good to discover you. nicely explained in an proper educated manner.
I remember a few years ago at Christmas, my mum made stock with me for the first time using mire poix and turkey bones. The sheer giddiness of me when I tried it, absolutely baffled you could create *that* much flavour from water, veg and bones. So, I now share the excitement over broth. Brilliant video.
I remember back in the old country they'd make awesome chicken soup, and I never saw them use stock, yet it turned out very good. Last two years I actually made stock in a pressure cooker, strained it with cheesecloth, and added it to my chicken soup ingredients. I can now honestly say that my chicken soup is great.....not yet perfect....but definitely getting there. It's flavorful, and the color is gold, not that pee yellow many places make.
I made my first pork bone broth for a winter soup, ramen and sauces, a while ago. Took a couple of days reducing it just like this. Let it cool in the fridge in containers, cut into portions for the freezer. It was gone in a week. Every time I added it to something, it’s was explosion of flavour and culinary pleasure, incredible. And it was a modest effort. I really want to try this Brodo recipe, at the end of this vid, I totally get it. It’s the magic bullet this stuff. Great vid, thank you:)
I'm glad you mentioned pressure cooking because that's what I use. No skimming required and the resulting liquid is crystal clear. Just have to let it cool down without opening the pot. Then if a more concentrated stock is needed, boil it down how you did in another pot. Pressure cooker is faster. One time I pressure cooked beef tendons. They almost disappeared. That was a super gelatinous broth. The Korean supermarket sells tendons. They do flavour the broth although it's always more interesting to include shin meat and marrow bones. I grew up on this stuff. Not an exotic item at all. Poor people food. Soup bones used to be free. Same with chicken wings and backs. Back in the 1960s and 70s, chicken breast was cheap. Drumsticks were the chicken part of choice. Then the silly boneless skinless white meat business got started.
Can you still add onions and other things to it in the pressure cooker? Also is it worth adding more water to bones after taking out the broth? Or are the bones almost gone? Great comment by the way.
@@J_K001 I have a 5 litre pressure cooker that actually holds 3 litres. It only has one pressure 'setting'. It's quiet. I can put two hunks of beef with the leg bone in it, an onion, a beef cube and pressure it for an hour. Let it depressurize on its own. The meat comes out super tender, the broth tastes excellent. You can add whatever you want to bone broth. Tastes better if it's both meat and bones. You can add celery, carrots, parsley, cilantro, thyme, oregano, bay leaf, a bit of turmeric...whatever you prefer. Adjust for salt when it's finished. If you want to actually have vegetables in the broth, remove the meat and bones, add whatever vegetables you want, bring it back to pressure for 5 to 10 minutes. Adding a not too hot chili pepper is okay too. I don't add peppercorns when I make the broth in the pressure cooker. You can also use pork with skin and bone plus meat. It gets super gelatinous when cooled. Good for your skin. Pork hock, trotters, ears, riblets, buttons..... mix and match. Add a bit of lemon juice when serving. I haven't tried cow skin yet but it is available. One time I cooked half a sheep head. I could not make myself eat it. The teeth look gross.
Best step by step procedure on youtube. Saw dozens of videos, each different and each unclear. Here you can see from the moment he prepares it to the moment he tastes it. And you know that its not some clickbait video where you are left with questions
Yes!!! Cook the meat and skim the foam and THEN add the veg. So. Much. Easier!!! I make stock all the time and I never thought of that. Thank you Thank you Thank you!!!
To steal a phrase from “Jaws,” I think I need a bigger stockpot! Here in Spain, I think it’s against the law NOT to make your own stock, and while I’ve never made a bad stock, I think I’m really nailing this one I started today at 05:00 (insomnia) following (most) of your counsel on this important matter. You’re like the Spanish grandmother I never had, so thanks for that and take it as the highest of compliments. One quick look at the rest of your channel and I decided that I’m too damn hungry to torture myself deciding on what to make next. ¡Viva la cocina!
This channel is just amazing! I'm on hour 61 of a 72 hours fast, and looking for inspiration on how to break the fast. And also testing my power of will to be able to watch this without feeling hunger. I'm binge watching all these videos, the host, with his Johnny Depp + Pauly Shore aura, just transmits dedication and is highly charismatic and engaging. He truly makes you want to cook. Subscribed in a heartbeat.
I always put all the veg and fresh herbs in at the beginning. Then I clean half the out when skimming the scum. Holding back on adding those until most of this scum is cleared is simply brilliant. Thanks man.
This was an excellent technique for a classic broth. I use my 8-qt stovetop pressure cooker. It cooks for 2+ hrs. and yields 4 qts. of rich clear broth. No skimming required. The chicken bones are so soft afterwards you can crush them easily between your fingers.
You're the man Mr.Cusato, bravo! As you know, I cook professionally, people (clients) always ask me for tips and tricks on how to improve their cooking, since I know your channel I always tell them : " want to learn how to cook? learn excellent basics? go watch Not another cooking show on youtube, this guy knows his sh*t ".
This was absolutely fascinating for me. On multiple levels. Thank you so much for posting it. I lived in japan a long time, and this is how the ramen masters make their stock. It cooks at least 24 hours. Wick I never fully understood. There's also a very famous collagen soup from Okinawa, that the women eat for beauty. You're demi glacé reminds me of this. It's very thick and rich. I, personally, make an ok stock, but it never tastes rich to me. I always end up adding A box of store bought to it. I've never simmered it like this though. I never knew this! I'm going to have to do this very soon. I'm excited to try it. One last thing, if you go to the Asian market, try the black chicken. They're whole with no head. More a Chinese thing, but you might be able to find it elsewhere. They're renoun for flavor and health benefits.you might find it interesting. I think I'll get one when I do this.
I do this by saving all the bones from chicken thighs, roasting them in the oven for some extra flavor and then doing this whole process. Then I reduce basically all of it to a 1/2 for space savings. It's such a good thing to do.
I smoked a whole Chicken on a Traeger bbq. I also had some spare pork silverskin from smoked ribs scraps. I saved my celery along with the meats, 2 standard onions, half handful parsley, 2 tbs oregano, 3 garlic. I did add some salt. Oh my it was tasty as I boiled the water down. Although my liquid was cloudy after straining, it was good. neutral and FULL OF FLAVOUR. I’m going to try and make this again to try and get that liquid gold
Thanks for this. Tough subject to find actual information for, probably also confused more by different countries using different words for the same things which I hate so much!... One thing I learned from other videos is to rapidly cool it down in a metal container as it conducts heat way faster and thus cools faster. Anyway, loving the videos, keep it up!
In my country, we often make similar soups. You can make it from any bones you like (just not pork, cause with pork the soup will always be cloudy-if clear is what you're looking for). It is important to soak the bones beforehand. Especially the beaf. In cold water, so that the blood does not end in the soup. You can bake some of the bones before putting them in the water,that gives a slightly better taste. Adding a charred onion also is a good idea (or and charred garlic, ginger). Many recipes call for the bones to be boiled first and next washed to be then boiled from cold water. I find that, when you soak the bones in cold water for a few hours before; this proces of boiling and washing is unnecesarry. That is because not much of the 'scum' is produced and anyway this scum is a protein, as the soup is heated it starts to form bigger particles that can be removed later or easily strained. I agree that the soup should never be boiled! Not only it gets cloudy, it loses its unique taste and that is sadly irreversible. Anyway, thanks for the video. 👍
Most of the time I'm not a huge fan of YT cooking channels that do a lot of talking but, you sir, are the exception. I can listen to you talk all day! You're a natural teacher with such a calming energy but without all the fluff and extra-ness ❤
I use my InstantPot to make mine but I live alone; I typically end up with 12-16 cups and always have stock on hand. I use leftover bones and veg and it's magical and it really does make every recipe taste a lot better.
Brother I appreciate you, now I understand the basic fundamental concepts of making broth. Thank you so much.May God continue to bless you. Keep on shining!!!❤❤❤
there is nothing like a great stock/demi glace. I get all the bones I can from the butcher, usually do it in the winter, it warms up the house as well, I am put off by the smell of it when it simmers and simmers and a clove helps. the bones go for a second batch. explosion of taste without salt, just bones, onion, carrots and celery. watching food transforming is only for amateurs that really love love cooking. the rest won't understand the hype. I love the music you always use in your videos.
Love this. I usually save chicken bones and veggie scraps. Sadly, I never had beef bones. However, i feel like I can ask the butcher for some of these parts, with meat on them, for a better stock. I believe I watched your veggie broth recipe which also has inspired me to do, when I have no bones!! Appreciate your show!!
I've been making my own bone broth for a couple of years now and I can vouch for the fact that the tetxture and mouth feel of the boxed stuff is NOTHING like home made.
Really good explanation. I started to make broth from vegetable scraps and rotisserie chicken bones a while back. Really interesting what you get out these types of left overs.
Recently got a flu bug and I made broth every day, just from stock cubes. Made bone broth from just leftover chicken thigh bones, and it's miles ahead. Headed out to talk to the butcher tomorrow to stock up on beef bones and chicken feet! Oh, pro tip: When drinking as a soup or beverage, add something spicy like Cajun seasoning and some fat, like saved fat from your broth, reserved bacon or chicken or duck fat, or Toasted Sesame and Szechuan Chili Oils. Chili oil is a game changer.
Oddly enough, I just made up some poultry stock last night. Well, it had been going for a day but I finished it up last night. Great minds. It's super tasty, just have to season for use, but it does have a more robust flavor with all the veg scraps and herbs I added. Super good. Thanks for the video 🦴🍗🍖🥕🍲
Another great episode. You should consider glass containers. They are more suitable for long storage, they can be poured with even nearly boiling broth, lid without refrigeration and store up to several months. They are more neutral to taste than plastic and of course ... more eco ;-)
Only the second video of yours I've watched and I'm HOOKED! Your technique, your passion, your ability to communicate this info to people at ALL levels of cooking and your skill got my subscription. You're the man!
This legitimizes all the meaningless unconnected “stuff” I have in bags in the freezer; I’ve been making bone broth & stock all the time. I am definitely going to try this multi meat medley. This year I have finally canned some stock for a longer shelf life. Really enjoy your channel
Awesome Stephen. I have celiacs disease and I am also on keto so I am always looking for a good bone broth. This is clean, healthy, safe and so economical!
This is everything. Thank you for doing this. I’ve been making stock for 10 plus years and this is the first video that taught me some new tricks. Homemade stock makes a huge difference in soups, sauces, bolognese, risotto and just everyday cooking. It’s also the basis for Ramin...it goes on and on. And yeah, chicken feet are key. It’s makes a huge difference.
I have to say you have the best cooking show on you tube. I love to cook being of Sicilian heritage so watching your shows is inspirational. I've never made both broth and all the talk about how good collagen is for you has me hooked. Wanted to ask, once you have put your brodo in the fridge for 24 hours it turns gelatin and you cut it into pieces and freeze it. What are some recipes that you would recommend using a piece of the brodo to enhance the flavor. For tortellini soup for instance, would you just use one small piece and add water to the brodo to make tortellini you soup. Is it just a matter of a recipe calling for broth and you add a small frozen piece of gelatin. Thanks
thank you, this was amzing and I'm currently making it and onto my 'second' batch to suck out every ounce of collagen and nutrition. May Allah bless you :)
Wow! Great video! Easy-to-follow instructions, lots of passion, and the best reasons to make your own stock/broth/brodo at home: flavor, quality, price, and last but not least, sustainability. I use my own broth in almost everything I cook: rice, ragúes, soups, mole, you name it, and I’ve been making my own broth since I began cooking hundred years ago, but I started making bone broth until very recently. I will now try to do this recipe, which I’m sure is going to be awesome. Thank you!
@ not another cooking show I do it like this Put everything you got into the pot (cut your chicken feet in half) At cold water in it a table spoon of salt and put a iron plate beneath the pot for holding warm and the flame on low and leave it for 24 hours you dont need to skimming it it will disappear on it's own and leaf the fat in it! when the water goes down at ice cold water and at the end of the 24 hours you strain it and follow his steps than you will have a really delicious stock ore soup 🤤(and you can do it in a slow cooker and than put on low or ceep warm or a crock pot or insta pot )
Or halve the stock itself. You can reduce it down pretty much as far as you want and add water back in later when you use it. Saves a ton of space, can even use freezer bags if you position them right while freezing.
I love bone broth. I’ve been cooking mine in an instapot lately because it’s so much easier, faster, and it doesn’t make your entire house smell like a barn.
me too, the pressure also seems to help prevent it from going very cloudy. I run a second batch with the same bones, and just a bit more veg and salt. I thought it would be a lighter broth, but theres no noticeable difference between 1st and 2nd
I'll make this asap, it's a very healing thing on the cut and so I'll be trying this for a while and see what it does for me. I used to use broth for rice and vegetable dishes.
Oh, thank God he recommended pressure cookers. I always make stock in my pressure cooker, but was really feeling bad about it by 21:00 in this video. Whew!
This is an amazing, great video. At the end you say it is OK to use a pressure cooker but I think when it cooks at those higher temperatures it flattens out the flavors and doesn’t have the same freshness.
To me, I feel the flavor intensifies, because nothing escapes the pot. Though maybe evaporation does make more intense flavor, and some condensing down at the end could be in order. Helen Rennie has a great explanation of pressure cooker stock followed by condensation.
Looks so bomb every time I’ve made homemade broth with my mom she thinks it only needs to cook for only an hour or hour and a half max then when I tell her no it needs to cook longer she just won’t listen.
Thanks for this great guide. Answered a bunch of my stock making questions. I remember from cooking classes at a haute restaurant I used to patronize back in the early '90s that they referred to the major reduction stuff as demi-glace (missing accent on the 'e'). FWIW Thanks again.
How much of the single strength brodo would you use for regular soup? What kind of ratio would it be brodo : water? Or is the single strength brodo already the soup? This is by far the best video on YT about Bone Broth, hands down!
totally agree that "bring it up to a boil reduce to a simmer" is ancient bacterophobia. if broth is simmering then its very close to 100 Celsius. 93 or so. All boiling does is cook the stuff too harshly. I start off with pre-boiled water, and just bring it up to a simmer. That way I also get past the 75-90 degree fahrenheit spot quickly.
So glad I found your channel just now. Loving the Italian recipes! But bone both is something I need so thank you cause the store bought stuff tastes like crap
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Recipe now posted. Forgot to mention. Lasts 4-5 days in the fridge, at least 6 months in the freezer.
How long does this stuff keep in fridge or freezer? Love your channel & your style!
Edit (from another reply): "Fridge for 4-5 days, freezer for at least 6 months. I forgot to mention that"
Trying this as soon as it's posted, I'm on a leave of absence from work due to a minor injury so I have all the time in the world lol
Man I love you!
NOT ANOTHER COOKING SHOW is there no browning involved? I’ve seen lots of videos where they’ll brown parts of things to get flavor but I think that’s usually just if it’s bones. Not sure
How do you think doing the long simmers in a slow cooker/crock pot would work? Seems like it’d be safer than the stove and I don’t have an induction cooker
ive figured out why ive been so hooked on your content since the very first time i watched your videos, from the days of you being in the food truck till today. every single second of your videos are so valuable and informative in the way that it will not only educate home cooks but even chefs, i guess it would be more of a reminder for them, about the essence and importance of cooking. your videos is not about just recipes but it is also about how these recipes can impact each individual human's life; the way we eat, why and how cooking our own meals would positively impact not just us but environmentally as well. this passion of yours is sooo rare to find in this day and age where everything is so convenient to the point its damaging not just to us but also the earth. im not a content creator nor am i someone of importance, just a passionate guy hoping to become a decent chef in the future but i try to educate people whom i know that have even the slightest interest in cooking on why its so important to pick up this life skill even if its just the simple things. seeing someone like yourself dedicate your heart and soul into doing this just motivates me on another level you have nooo idea. never stop cooking fam
Ahh that’s so nice to hear. Thank you for the kind words!
@@NOTANOTHERCOOKINGSHOW u deserved it and more.
Such a great comment, you just wrote the best summary of this guys TH-cam presentation skills, dedication and content!
@@jixuscrixus1967 🙏🙏
Now THAT is a commen
I swear to God, this is literally my favorite cooking channel on YT, bar none, including official top-of-the-line chefs' channels. The visuals are stunning, as well as the audio part. And dude, your mastery with the camera is something! But there's also some... elegance to your content. Much respect!
I just watched the top 15 or so videos on this subject and I have to say that this is absolutely the best. People putting in apple cider vinegar , people using crock pots for 2 hours , crock pots are bad, people saying that long cooking is bad for you , tap water creates heavy metals, salt before , salt after....some only use bones, some put in 20 ingredients.....on and on! Its seriously hard to get to the bottom of it. Maybe I identify with your content more becuase I grew up in a very Italian family...or maybe its simply your personality, content, and editing that keeps me from skipping through...
For me , this channel and Pro Home Cooks seems to be the most down to earth , realistic, entertaining and most importantly informative i've found and i'm grateful for the content. I hope you're making a bunch of money and continue to put out gems every week, because i'm one of the 960k subs that can honestly say your content has changed my life for the better.
Why, for the love of God does this dude not have more subs? This channel is incredible.
Problem with making stock is it annoys other people in the house: "you can't leave the hob on all day", "that's dangerous", "the kitchen smells of your food", "Why are you filling the freezer with scraps" 🙄 Got to be single to enjoy stock.
That is so right....
Love collecting bones and veg scraps...
Then my alcholic brother moved back home and all he does there's no room for my frozen pizzas
..
Ahahah love this comment.
I have the opposite problem. I get “when is it going to be ready? It smells so good!”
Those people you don't in your life... if it's family, get a new family... if it's your gf, get tinder... if it's friends.... yeah just be single... lol
@@marcosgarcia-3696 LOL
I've been cooking for a little over 12 Years and I have to tell you that Steve goes above and beyond what it takes to explain recipes for new or seasoned cooks. He deserves more views, more subs and a lot more appreciation from all of us :) Cheers!
This is the best cooking show on you tube! Don' t go changing your style please, you got it spot on.
Thank you. I only hope to get better over time
This dude just oozes his passion for food...and it’s contagious. What a beautiful thing. 👍❤️
Agreed.
Not sure why I'm just finding this guy... I've only been watching a few of his videos today but have learned more in these few videos than any other chef video channels... he takes the time to explain the processes, the thought processes and why specific techniques are so important... I am on a mission to step up my home cooking game and Steve... WOW just gave me some tools that I know will get me there. Please support this channel... his no nonsense approach along with a wholistic approach of being a better person / cook is inspiring at the very least...
Good job to you, your team and family... thank you for sharing and know you are greatly appreciated!
Joe B
I have 2 gigantic ice cube trays, each with 8 molds. Each cube yields 1/2 a cup. 16 cubes fit nicely in a freezer bag = 8 cups. The brodo yielded more than 24 cups and a bit let over to reduce for the chicken breast recipe. So pleased with this method!
I use ice cube trays for a lot of stuff, roux, chili sauce portions, herbs and especially stock.
WOW! Went to my local butcher this morning and bought bones to make my first ever bone broth. Got home, prepped the veggies and roasted the bones, got them in the pot to simmer, turned on my favorite TH-cam cooking show to see what you had for us today and......BAM, bone broth!!!
Tortellini in brodo.
The best thing you can do is listen to this man and make your own broth. Been doing it for a while now and its the difference between having a good meal and having an AMAZING meal! Dont skimp on the prep...its easy and will pay dividends when youre having a memorable meal with family and friends. The guests will ask you how and youll just say...I make my own.
It's 5am and your videos make me feel motivated.. Once I'm out of a bad spot and got my own place, I will cook so many of your recipes. Thank you, and good night 🌃
I can relate to this too much....wife left me...gotta get my own place...I was the cook....havent cooked in 2 months...my kids miss it, shit I miss cooking.
Hope all is well. And good luck on your journey.
@@valkyrie273 fuck this is depressing but i hope youre doing good
@@valkyrie273 may god bless you and your lovely children, so that you can be the strong foundation your children can build on. You can do it get your self back up together, your children are worth it and so are you ❤️🙏🏻
Are you in a better spot now?
Update?
Brought one of those skimming sieves I’m 63 and this is what my kitchen has always needed. Thanks best bone broth blog on the internet
When I make stock, I am so happy.
after so many years spent in youtube and trying to find some educated sensible truth based information, this video is the first of its kind. good to discover you. nicely explained in an proper educated manner.
Korean's have Bone broth soup. Called sol lang tang. Bone broth soup mix with rice eat with kim chi.
Be careful, Sir. Your passion is showing again.
This comment made me smile nice
Couldn't agree more!! This video has me in the feels!!
I remember a few years ago at Christmas, my mum made stock with me for the first time using mire poix and turkey bones. The sheer giddiness of me when I tried it, absolutely baffled you could create *that* much flavour from water, veg and bones.
So, I now share the excitement over broth. Brilliant video.
I remember back in the old country they'd make awesome chicken soup, and I never saw them use stock, yet it turned out very good. Last two years I actually made stock in a pressure cooker, strained it with cheesecloth, and added it to my chicken soup ingredients. I can now honestly say that my chicken soup is great.....not yet perfect....but definitely getting there. It's flavorful, and the color is gold, not that pee yellow many places make.
I made my first pork bone broth for a winter soup, ramen and sauces, a while ago. Took a couple of days reducing it just like this. Let it cool in the fridge in containers, cut into portions for the freezer. It was gone in a week. Every time I added it to something, it’s was explosion of flavour and culinary pleasure, incredible. And it was a modest effort. I really want to try this Brodo recipe, at the end of this vid, I totally get it. It’s the magic bullet this stuff. Great vid, thank you:)
This is the best description of the difference between stock and broth I have found. Thank you for taking the time to make this video. 10/10.
I'm glad you mentioned pressure cooking because that's what I use. No skimming required and
the resulting liquid is crystal clear. Just have to let it cool down without opening the pot. Then if
a more concentrated stock is needed, boil it down how you did in another pot. Pressure cooker is
faster. One time I pressure cooked beef tendons. They almost disappeared. That was a super
gelatinous broth. The Korean supermarket sells tendons. They do flavour the broth although
it's always more interesting to include shin meat and marrow bones.
I grew up on this stuff. Not an exotic item at all. Poor people food. Soup bones used to be free.
Same with chicken wings and backs. Back in the 1960s and 70s, chicken breast was cheap.
Drumsticks were the chicken part of choice. Then the silly boneless skinless white meat business
got started.
Can you still add onions and other things to it in the pressure cooker? Also is it worth adding more water to bones after taking out the broth? Or are the bones almost gone? Great comment by the way.
Also! How long do you pressure cook for? And do you have it on high?
@@J_K001 I have a 5 litre pressure cooker that actually holds 3 litres. It only has one pressure 'setting'. It's quiet. I can put two hunks of beef with the leg bone in it, an onion, a beef cube and pressure it for an hour. Let it depressurize on its own. The meat comes out super tender, the broth tastes excellent. You can add whatever you want to bone broth. Tastes better if it's both meat and bones. You can add celery, carrots, parsley, cilantro, thyme, oregano, bay leaf, a bit of turmeric...whatever you prefer. Adjust for salt when it's finished. If you want to actually have vegetables in the broth, remove the meat and bones, add whatever vegetables you want, bring it back to pressure for 5 to 10 minutes. Adding a not too hot chili pepper is okay too.
I don't add peppercorns when I make the broth in the pressure cooker.
You can also use pork with skin and bone plus meat. It gets super gelatinous when cooled. Good for your skin. Pork hock, trotters, ears, riblets, buttons..... mix and match. Add a bit of lemon juice when serving.
I haven't tried cow skin yet but it is available. One time I cooked half a sheep head. I could not make myself eat it. The teeth look gross.
@@gabriellakadar very helpful! Thanks so much!
Best step by step procedure on youtube. Saw dozens of videos, each different and each unclear. Here you can see from the moment he prepares it to the moment he tastes it. And you know that its not some clickbait video where you are left with questions
Yes!!! Cook the meat and skim the foam and THEN add the veg. So. Much. Easier!!! I make stock all the time and I never thought of that. Thank you Thank you Thank you!!!
To steal a phrase from “Jaws,” I think I need a bigger stockpot! Here in Spain, I think it’s against the law NOT to make your own stock, and while I’ve never made a bad stock, I think I’m really nailing this one I started today at 05:00 (insomnia) following (most) of your counsel on this important matter. You’re like the Spanish grandmother I never had, so thanks for that and take it as the highest of compliments.
One quick look at the rest of your channel and I decided that I’m too damn hungry to torture myself deciding on what to make next. ¡Viva la cocina!
This channel is just amazing!
I'm on hour 61 of a 72 hours fast, and looking for inspiration on how to break the fast. And also testing my power of will to be able to watch this without feeling hunger.
I'm binge watching all these videos, the host, with his Johnny Depp + Pauly Shore aura, just transmits dedication and is highly charismatic and engaging.
He truly makes you want to cook. Subscribed in a heartbeat.
I always put all the veg and fresh herbs in at the beginning. Then I clean half the out when skimming the scum. Holding back on adding those until most of this scum is cleared is simply brilliant. Thanks man.
Thanks Chris! I learned that after a few years of frustration
This was an excellent technique for a classic broth. I use my 8-qt stovetop pressure cooker. It cooks for 2+ hrs. and yields 4 qts. of rich clear broth. No skimming required. The chicken bones are so soft afterwards you can crush them easily between your fingers.
When I make beef broth, I add poblano peppers. I like that little kick they give.
Wow. Thank you! This video was great. Better than the last 4 I watched.
I have no idea why I am watching this, I don't even cook. But there's something about your style of presentation man, great work!
Respect brother. From the Asian community we love cooking stocks with chicken feet. Nothing is wasted. Big up 👍
You just cleared up every question I had about the difference between broth, stock, and bone broth in the first few minutes of the video. Thank-you.
Broth/stock making and knife sharpening are THE two most important skills in the kitchen. Good job, Steven!
You're the man Mr.Cusato, bravo!
As you know, I cook professionally, people (clients) always ask me for tips and tricks on how to improve their cooking, since I know your channel I always tell them : " want to learn how to cook? learn excellent basics? go watch Not another cooking show on youtube, this guy knows his sh*t ".
This was absolutely fascinating for me. On multiple levels. Thank you so much for posting it.
I lived in japan a long time, and this is how the ramen masters make their stock. It cooks at least 24 hours. Wick I never fully understood.
There's also a very famous collagen soup from Okinawa, that the women eat for beauty.
You're demi glacé reminds me of this. It's very thick and rich.
I, personally, make an ok stock, but it never tastes rich to me. I always end up adding A box of store bought to it.
I've never simmered it like this though. I never knew this!
I'm going to have to do this very soon.
I'm excited to try it.
One last thing, if you go to the Asian market, try the black chicken. They're whole with no head. More a Chinese thing, but you might be able to find it elsewhere.
They're renoun for flavor and health benefits.you might find it interesting. I think I'll get one when I do this.
I do this by saving all the bones from chicken thighs, roasting them in the oven for some extra flavor and then doing this whole process. Then I reduce basically all of it to a 1/2 for space savings. It's such a good thing to do.
By far the absolute BEST information and instructions. You are amazing. Please never stop teaching us this stuff ❤️
I smoked a whole Chicken on a Traeger bbq. I also had some spare pork silverskin from smoked ribs scraps. I saved my celery along with the meats, 2 standard onions, half handful parsley, 2 tbs oregano, 3 garlic.
I did add some salt. Oh my it was tasty as I boiled the water down.
Although my liquid was cloudy after straining, it was good. neutral and FULL OF FLAVOUR.
I’m going to try and make this again to try and get that liquid gold
Thank you for this recipe, you’re right, there’s no reason that we can’t take a day a month to make this.
Great video my friend! The history and information was top notch!
Thanks for this. Tough subject to find actual information for, probably also confused more by different countries using different words for the same things which I hate so much!... One thing I learned from other videos is to rapidly cool it down in a metal container as it conducts heat way faster and thus cools faster. Anyway, loving the videos, keep it up!
In my country, we often make similar soups. You can make it from any bones you like (just not pork, cause with pork the soup will always be cloudy-if clear is what you're looking for). It is important to soak the bones beforehand. Especially the beaf. In cold water, so that the blood does not end in the soup. You can bake some of the bones before putting them in the water,that gives a slightly better taste. Adding a charred onion also is a good idea (or and charred garlic, ginger). Many recipes call for the bones to be boiled first and next washed to be then boiled from cold water. I find that, when you soak the bones in cold water for a few hours before; this proces of boiling and washing is unnecesarry. That is because not much of the 'scum' is produced and anyway this scum is a protein, as the soup is heated it starts to form bigger particles that can be removed later or easily strained. I agree that the soup should never be boiled! Not only it gets cloudy, it loses its unique taste and that is sadly irreversible.
Anyway, thanks for the video. 👍
Extremely articulate 🍻
Vast amount of knowledge 🙏🙏🙏
Thank you
And handsome as he his knowable!
Wow! Love the detail! Thank you SO MUCH! Valuable info right here!
Most of the time I'm not a huge fan of YT cooking channels that do a lot of talking but, you sir, are the exception. I can listen to you talk all day! You're a natural teacher with such a calming energy but without all the fluff and extra-ness ❤
I use my InstantPot to make mine but I live alone; I typically end up with 12-16 cups and always have stock on hand. I use leftover bones and veg and it's magical and it really does make every recipe taste a lot better.
Best cooking channel on TH-cam! Absolutely killing it! I subbed about 6 months ago and haven't been disappointed.
I'm struck and fascinated by how much time and effort your spent making this video. Thanks for that! Cheers.
Brother I appreciate you, now I understand the basic fundamental concepts of making broth. Thank you so much.May God continue to bless you. Keep on shining!!!❤❤❤
there is nothing like a great stock/demi glace. I get all the bones I can from the butcher, usually do it in the winter, it warms up the house as well, I am put off by the smell of it when it simmers and simmers and a clove helps. the bones go for a second batch. explosion of taste without salt, just bones, onion, carrots and celery. watching food transforming is only for amateurs that really love love cooking. the rest won't understand the hype. I love the music you always use in your videos.
Love this. I usually save chicken bones and veggie scraps. Sadly, I never had beef bones. However, i feel like I can ask the butcher for some of these parts, with meat on them, for a better stock.
I believe I watched your veggie broth recipe which also has inspired me to do, when I have no bones!!
Appreciate your show!!
I've been making my own bone broth for a couple of years now and I can vouch for the fact that the tetxture and mouth feel of the boxed stuff is NOTHING like home made.
Fantastic been watching for this all day. Thank you!!!!
Thanks man
This is really the best cooking channel on youtube
Really good explanation. I started to make broth from vegetable scraps and rotisserie chicken bones a while back. Really interesting what you get out these types of left overs.
That’s similar to how we traditionally dpi it here in Spain, absolutely delicious!!
I spatchcock a lot of chickens and I use the back bones to make a nice stock!!
Recently got a flu bug and I made broth every day, just from stock cubes. Made bone broth from just leftover chicken thigh bones, and it's miles ahead. Headed out to talk to the butcher tomorrow to stock up on beef bones and chicken feet!
Oh, pro tip: When drinking as a soup or beverage, add something spicy like Cajun seasoning and some fat, like saved fat from your broth, reserved bacon or chicken or duck fat, or Toasted Sesame and Szechuan Chili Oils. Chili oil is a game changer.
Oddly enough, I just made up some poultry stock last night. Well, it had been going for a day but I finished it up last night. Great minds. It's super tasty, just have to season for use, but it does have a more robust flavor with all the veg scraps and herbs I added. Super good. Thanks for the video 🦴🍗🍖🥕🍲
Another great episode. You should consider glass containers. They are more suitable for long storage, they can be poured with even nearly boiling broth, lid without refrigeration and store up to several months. They are more neutral to taste than plastic and of course ... more eco ;-)
What a nice change of pace.. so much knowledge. Good voice easy to follow. Hands down you win. I subscribed.
What about the other buzz word ingredient Collagen. Does it retain the collagen??
Only the second video of yours I've watched and I'm HOOKED! Your technique, your passion, your ability to communicate this info to people at ALL levels of cooking and your skill got my subscription. You're the man!
I’ve made broth before, but I learned a lot from this! The details are priceless!
This legitimizes all the meaningless unconnected “stuff” I have in bags in the freezer; I’ve been making bone broth & stock all the time. I am definitely going to try this multi meat medley. This year I have finally canned some stock for a longer shelf life.
Really enjoy your channel
Best stock video on the web bro
Awesome Stephen. I have celiacs disease and I am also on keto so I am always looking for a good bone broth. This is clean, healthy, safe and so economical!
Just realized I’ve been making peasant chicken stock all these years. Lol! Great video. I gotta try this method!
This is everything. Thank you for doing this. I’ve been making stock for 10 plus years and this is the first video that taught me some new tricks. Homemade stock makes a huge difference in soups, sauces, bolognese, risotto and just everyday cooking. It’s also the basis for Ramin...it goes on and on. And yeah, chicken feet are key. It’s makes a huge difference.
I have to not serve it to my granddaughter if I've used feet in my broth, she finds it so disgusting 😂 - I could trick her, but I'd rather not.
I have to say you have the best cooking show on you tube. I love to cook being of Sicilian heritage so watching your shows is inspirational. I've never made both broth and all the talk about how good collagen is for you has me hooked. Wanted to ask, once you have put your brodo in the fridge for 24 hours it turns gelatin and you cut it into pieces and freeze it. What are some recipes that you would recommend using a piece of the brodo to enhance the flavor. For tortellini soup for instance, would you just use one small piece and add water to the brodo to make tortellini you soup. Is it just a matter of a recipe calling for broth and you add a small frozen piece of gelatin. Thanks
thank you, this was amzing and I'm currently making it and onto my 'second' batch to suck out every ounce of collagen and nutrition. May Allah bless you :)
Wow! Great video! Easy-to-follow instructions, lots of passion, and the best reasons to make your own stock/broth/brodo at home: flavor, quality, price, and last but not least, sustainability.
I use my own broth in almost everything I cook: rice, ragúes, soups, mole, you name it, and I’ve been making my own broth since I began cooking hundred years ago, but I started making bone broth until very recently. I will now try to do this recipe, which I’m sure is going to be awesome.
Thank you!
@ not another cooking show
I do it like this
Put everything you got into the pot (cut your chicken feet in half)
At cold water in it a table spoon of salt and put a iron plate beneath the pot for holding warm and the flame on low and leave it for 24 hours you dont need to skimming it it will disappear on it's own and leaf the fat in it! when the water goes down at ice cold water and at the end of the 24 hours you strain it and follow his steps than you will have a really delicious stock ore soup 🤤(and you can do it in a slow cooker and than put on low or ceep warm or a crock pot or insta pot )
Very similiar to a traditional pho recipe! Excellent videos as always.
beautiful!! i must try this, my freezer is quite small so might have to half the recipe
Or halve the stock itself. You can reduce it down pretty much as far as you want and add water back in later when you use it. Saves a ton of space, can even use freezer bags if you position them right while freezing.
Reaaaaally appreciate you for making this video! It helped me a lot for making (no onion) doggie bone broth 🎉
Your dedication to this stock/broth and video is palpable!
I love bone broth. I’ve been cooking mine in an instapot lately because it’s so much easier, faster, and it doesn’t make your entire house smell like a barn.
me too, the pressure also seems to help prevent it from going very cloudy. I run a second batch with the same bones, and just a bit more veg and salt. I thought it would be a lighter broth, but theres no noticeable difference between 1st and 2nd
super chill and well explained at the same time
I'll make this asap, it's a very healing thing on the cut and so I'll be trying this for a while and see what it does for me.
I used to use broth for rice and vegetable dishes.
Great episode man, and so true! I love making my own stock, but you took it to another level!
Oh, thank God he recommended pressure cookers. I always make stock in my pressure cooker, but was really feeling bad about it by 21:00 in this video. Whew!
I love how your videos are connected
Inspired by Marvel 😉
This is an amazing, great video. At the end you say it is OK to use a pressure cooker but I think when it cooks at those higher temperatures it flattens out the flavors and doesn’t have the same freshness.
To me, I feel the flavor intensifies, because nothing escapes the pot. Though maybe evaporation does make more intense flavor, and some condensing down at the end could be in order. Helen Rennie has a great explanation of pressure cooker stock followed by condensation.
This is the best cooking show on the internet and TV.
Just amazing. Legit my new favorite show. Thank you for teaching!
You are truly my cooking inspiration! 🙏🙏
You are awesome. You are a great explainer and the audience can register your passion for cooking and helping others. Keep it up.
Looks so bomb every time I’ve made homemade broth with my mom she thinks it only needs to cook for only an hour or hour and a half max then when I tell her no it needs to cook longer she just won’t listen.
Thanks for this great guide. Answered a bunch of my stock making questions. I remember from cooking classes at a haute restaurant I used to patronize back in the early '90s that they referred to the major reduction stuff as demi-glace (missing accent on the 'e'). FWIW Thanks again.
How much of the single strength brodo would you use for regular soup? What kind of ratio would it be brodo : water? Or is the single strength brodo already the soup?
This is by far the best video on YT about Bone Broth, hands down!
random person: Describe this channel in one word
me: Underrated
totally agree that "bring it up to a boil reduce to a simmer" is ancient bacterophobia.
if broth is simmering then its very close to 100 Celsius. 93 or so.
All boiling does is cook the stuff too harshly.
I start off with pre-boiled water, and just bring it up to a simmer. That way I also get past the 75-90 degree fahrenheit spot quickly.
Don't quote me, but I think water cold from the tap has an advantage.
So glad I found your channel just now. Loving the Italian recipes! But bone both is something I need so thank you cause the store bought stuff tastes like crap
love your video!! very informative ❤️ i’m a home cook(just started🤪) thank you for all your hard work!!
My new favourite cooking channel. Amazing videos. Thanks 🙏
This looks great! One question though, when do you use what type of reduction?