No ads or music? Count me in.. Chef, I live in Maryland and have SO many blue crabs from ordering Hooper's Crabs this weekend.. I'm going to make a stock with them after seeing this video. Would you be able to do a recipe for the curry you mention in your description? I am a curry fanatic
I've got a couple of yellow onions that sprouted in the back of my cupboard. Can I use them in stock? I hate tossing food, and the soil here won't support them.
I have about 10lb of small Dungeness crab I caught last summer(after cleaning). I think I'm going to make stock. Can this be reduced to a "demi glace"?
@@1N2themystic You could use low sugar or no sugar gelatin or pectin to make an aspic which would be a great and unusual presentation. I will be making a Masala wine aspic for an upcoming duck terrine video this week.
I never heard of frozen crabs! The crabs have to have their intestinal tract removed (shit chute) and the lungs removed or it will taste foul. Here in NYC we get live crabs no problem.
No adds or music. A chef for the people. 👍👍👍
Thanks Chef very informative and u have a real cool almost relaxing demeanor about you
Please post more .
wow we have a cool crab chef with two legs
same to you keep it going
This guy is all right. I mean that as a compliment. Awwwwllllriiiight.
Thank you! I don't get too many compliments.
He got me at the title.
Just what i need..thx Chef
No ads or music? Count me in..
Chef, I live in Maryland and have SO many blue crabs from ordering Hooper's Crabs this weekend.. I'm going to make a stock with them after seeing this video. Would you be able to do a recipe for the curry you mention in your description? I am a curry fanatic
Yeah! That sounds good. I forgot about that idea.
Thank you chef
Your welcome.
I've got a couple of yellow onions that sprouted in the back of my cupboard. Can I use them in stock? I hate tossing food, and the soil here won't support them.
Yes as long as they are not rotten. Cut it in half and you will find out.
@@ChefKevinRiese Good to know, thank you!
I love this guy
Thank you! I don't get too many compliments.
What about using live crabs for stock? How would you do that?
I was planning to make a video on that. May have time this week. Thx
I have about 10lb of small Dungeness crab I caught last summer(after cleaning). I think I'm going to make stock. Can this be reduced to a "demi glace"?
I would say no because there is no gelatin in the shells. You could make something close using flour and butter to act as thickeners though.
@@ChefKevinRiese or maybe gelatin?
@@ChefKevinRiese and thanks for the straightforward video and quick response. That's very appreciated.
@@1N2themystic You could use low sugar or no sugar gelatin or pectin to make an aspic which would be a great and unusual presentation. I will be making a Masala wine aspic for an upcoming duck terrine video this week.
@@ChefKevinRiese I'll look for it. And I'll look up what it is and maybe try it.
Good recipe do you know instead of crab you have a type and it says crap in the description?
Thx.I will have to change that
Can my crabs be frozen, when putting in the water for stock?
I never heard of frozen crabs! The crabs have to have their intestinal tract removed (shit chute) and the lungs removed or it will taste foul. Here in NYC we get live crabs no problem.
How much water are you using ?
About two gallons but stock will vary in taste so you can always reduce it to make it stronger or dilute it to make it weaker.
I want to get trained by this guy he knows what’s he’s talking about
Thank you!
That much garlic...? Seriously?
That was a24 qt pot but in hindsight it was a little much.