Dear Jules I was so pleased to see you make stocks in this video, especially the way you made vegetable stock. The way you made them was exactly the same as when I did my training in the 1970's. Although we did not add wine to our stocks but I shall do that from now on. I really enjoy you videos and can not wait for the next. Bin Appetite
I personally prefer leaving the stock after filtering in the fridge for at least 12h, until everything solidifies, then remove the plates of fat from the top. That way, there's no stock in the fat (which can be used to fry, confit,, sauté, etc), and there's no fat in the stock. I think it's much easier than trying to remove liquid fat from liquid broth with a ladle.
You still have to skim the scum after the first boil because most likely it's gonna be impurities solidified by the blood. But yea as for later in the cooking stage, the scum is just gonna be pure fat which can be removed later. I personall use a very fine filter net that it's so fine, I could just separate the fat during the filtering process.
You can use also use block ice to remove the fat off the top. The fat comes into contact with the ice and a layer instantly solidifies on the block, peel off like wax, repeat.
Excellent initiative Jules ! I remember you also did another similar vid only it was about vegetable creams. I always enjoy your wonderful dish creations but those types of vids, (focused on specific technics) are great too.
Chef! I suggest you to check the video of Giuliano Sperandio (2 Michelin star chef) about the mother sauce in the channel Italia Squisita! Thanks again for your amazing recipes! 💪🏻💪🏻💪🏻🔥
Very good. Classic technique and timing. I don't care to use rosemary in any these cases but otherwise I love the details. Also, I often will use a bit tomato, zest or similar slight acidity to coagulate egg white for consomme but obviously unnecessary as shown here.
How long they last in the fridge? If we need to freeze for how long can we keep it and in witch quantity we should store, so that we just use the quantity necessary? So good these vídeos.
Basic guidelines are 3 days in the frig 3 month in the freezer. But that really depends, if u keep the fat, it will solidify on top and form a protection and it will keep longer up to 10 days in the frig. If ur stock have unpleasant sour smell, u should get rid of
I wouldn't keep it longer then 5 days in your fridge, 4 months in your freezer. I always freeze mine by 300 milliliters and also some in ice cube trays for easy portioning.
What do you do with the meat and vegetables after boiling them in stock? Is there a difference between open boiling the stock vs pressure cooking them?
prepared four spoons but then forgot to use them. So many things to think on when you make videos. I hoper those stocks are still going to be used.. Question: what do you do with the fat you skim off of your stocks?
Thank you for the recipes @jules. Appreciate it. Can you please share what's the final yield quantity of the chicken and beef stocks respectively? 🙏🏻 Really appreciate it
I really like your methods for defatting the stocks. It's a bit different than I was taught, which was to cool the stock down entirely in the refrigerator, which gets the fat to solidify on the top. But I feel like your method of using heat to get the fat to rise to the top is equally as good in a lot of ways. Like another person said below, you can use the solidified fats in the cold method for other things, but I like how much quicker your method is too.
Love all your videos Jules. But I am always wondering what your make and model of your single burner is? Could you provide that info please. Thank you and am looking forward to more videos!
Hey Jules! I wanted to ask if the ratio of water to bones does matter for the beef stock, or should I just fill my entire pot with water? I am following the measurements you use in your video and my pot has about the same size as yours. Thanks!
Yes indeed, a white one is great for glazing, risotto, creams, etc. Brown is also great, but more less versatile. So delicious for a creme de volaille though!
You can indeed clean them beforehand, but it’s not going to give any flavor to the washing water. I just always prefer it to do it this way to be really sure I remove all the dirt
What happen with them if you reduce them? I have learned that you couldn't season the stocks because the taste will be altered uncontrolled when they get reduced.
@@JulesCookingGlobal Chef also I have a question! Are you planning on making some Rissoto dishes? Like corn Rissoto! Also what ratio stock to rice would you use? 1:2 1:2,5 1:3 1:3,5 or 1:4?!
Thanks and yes I used one spoon. I had 4 ready, but forgot to change them because I was busy filming, trying to express myself in English and I'm cooking in my kitchen at home, so yeah it is also not a professional kitchen. I'll ask my girlfriend if she minds. Sorry about that....
Dear Jules I was so pleased to see you make stocks in this video, especially the way you made vegetable stock. The way you made them was exactly the same as when I did my training in the 1970's. Although we did not add wine to our stocks but I shall do that from now on. I really enjoy you videos and can not wait for the next. Bin Appetite
I personally prefer leaving the stock after filtering in the fridge for at least 12h, until everything solidifies, then remove the plates of fat from the top. That way, there's no stock in the fat (which can be used to fry, confit,, sauté, etc), and there's no fat in the stock. I think it's much easier than trying to remove liquid fat from liquid broth with a ladle.
Thats brillant, tks for sharing.!
You still have to skim the scum after the first boil because most likely it's gonna be impurities solidified by the blood. But yea as for later in the cooking stage, the scum is just gonna be pure fat which can be removed later. I personall use a very fine filter net that it's so fine, I could just separate the fat during the filtering process.
You can use also use block ice to remove the fat off the top. The fat comes into contact with the ice and a layer instantly solidifies on the block, peel off like wax, repeat.
@@logikgr holy fucking shit that is fucking genius
Excellent initiative Jules ! I remember you also did another similar vid only it was about vegetable creams. I always enjoy your wonderful dish creations but those types of vids, (focused on specific technics) are great too.
Thanks! Definitely a couple more coming
Another great videos!
I hope next tutorial could be how to make 5 mother sauces
Up this comment.
Thanks for sharing your knowledge. Very inspirational!
Thanks a lot!
Jules. Thank you so much for sharing.
Thank you for the videos
Appreciate it Christopher 🙌🏼
Hi! Very good video, but I wonder Why you wash the cuted vegetables before you put in stock ?
Thank you for this video, there are some details different to what I was doing, it makes all the difference!
really good content Jules Cooking. I crushed the thumbs up on your video. Keep on up the really good work.
Thanks for the video chef!
Enjoyed! Thanks
Thanks chef! Another amaaaaziing video! Thanks a lot!!! 🔥🔥🔥
Thank you Antonio!
Chef! I suggest you to check the video of Giuliano Sperandio (2 Michelin star chef) about the mother sauce in the channel Italia Squisita! Thanks again for your amazing recipes! 💪🏻💪🏻💪🏻🔥
thank you chef
Appreciate it!
Fantastic video! Love your work man
Thank you 🙏
Love it
Very good. Classic technique and timing. I don't care to use rosemary in any these cases but otherwise I love the details. Also, I often will use a bit tomato, zest or similar slight acidity to coagulate egg white for consomme but obviously unnecessary as shown here.
Great video! About how long do these stocks last in the fridge do you reckon? Will it lose flavor if I freeze it?
How long they last in the fridge? If we need to freeze for how long can we keep it and in witch quantity we should store, so that we just use the quantity necessary? So good these vídeos.
Basic guidelines are 3 days in the frig 3 month in the freezer.
But that really depends, if u keep the fat, it will solidify on top and form a protection and it will keep longer up to 10 days in the frig. If ur stock have unpleasant sour smell, u should get rid of
I wouldn't keep it longer then 5 days in your fridge, 4 months in your freezer. I always freeze mine by 300 milliliters and also some in ice cube trays for easy portioning.
@@JulesCookingGlobal Thank you so much for responding and for the tip of ice cubs.
Do you do anything with the chicken necks or beef bone after? Or do you throw them out?
Thnks for the tips chef !
Is there a cookbook coming?
What do you do with the meat and vegetables after boiling them in stock? Is there a difference between open boiling the stock vs pressure cooking them?
Compost them.
prepared four spoons but then forgot to use them. So many things to think on when you make videos. I hoper those stocks are still going to be used.. Question: what do you do with the fat you skim off of your stocks?
How long does this last in the fridge?
Exelente 👏🏻, Greetings from🇨🇷.
Jules please a salad playlist please
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Very good idea! Love the variety, even if I'd irrationaly want more ramsons recipes atm ;)
Thank you for the recipes @jules. Appreciate it. Can you please share what's the final yield quantity of the chicken and beef stocks respectively? 🙏🏻 Really appreciate it
Hey does anyone know which induction hob he is using? Thanks in Advance
What size pot are you using?
I really like your methods for defatting the stocks. It's a bit different than I was taught, which was to cool the stock down entirely in the refrigerator, which gets the fat to solidify on the top. But I feel like your method of using heat to get the fat to rise to the top is equally as good in a lot of ways. Like another person said below, you can use the solidified fats in the cold method for other things, but I like how much quicker your method is too.
What do you do with the beef fat (leftover) ?
hai chef, is it necessary to blanch the bone first, before boil together with vegetable?
I can see that we both love watches. It's funny because every time I watch one of your videos I always check to see what watch you are wearing 💪
Nice, what does celeriac taste like? I see it used frequently in Michelin cooking.
It tastes like kohlrabi/german turnip
It has quite a creamy taste to it also
Love all your videos Jules. But I am always wondering what your make and model of your single burner is? Could you provide that info please. Thank you and am looking forward to more videos!
Thanks James! Find a link to it in the description of this video
What ist the different about Stock or both????? And how many hours you Cook the Beef Stock.
Chef jules i have question can i do the way of making chicken same asbeef stocks is it possible?
Hey Jules! I wanted to ask if the ratio of water to bones does matter for the beef stock, or should I just fill my entire pot with water? I am following the measurements you use in your video and my pot has about the same size as yours.
Thanks!
Great!!!!
Thanks a million!
How long do they keep ?
I always keep it for 5 days in the fridge and 4 months in the freezer
Any particular reasons why you didn't put carrots in the chicken stock?
hi chef, why we don't roast chicken and vegetables for chicken stock. is there any particular reason for that ?
You can roast both, but it’ll give you brown chicken stock. His is white chicken stock - which is a lot more versatile.
Yes indeed, a white one is great for glazing, risotto, creams, etc. Brown is also great, but more less versatile. So delicious for a creme de volaille though!
I just wonder why you clean the vegetable after cutting.? It is not better or doese it make stock taste better.?
You can indeed clean them beforehand, but it’s not going to give any flavor to the washing water. I just always prefer it to do it this way to be really sure I remove all the dirt
Awesome video, Jules!
Just a question: how much time do you simmer and skim the broths to ensure you take out all the scum from the parts?
Is it ok to roast the chicken bones ??
What happen with them if you reduce them? I have learned that you couldn't season the stocks because the taste will be altered uncontrolled when they get reduced.
Dose anyone know what knife he is using in this video?
Why did you add mushrooms to the fish stock?
Everybody: Yes I'll finally make my own broth!
2022 energy prizes: No you won't !
Use a pressure cooker does it in less than half the time just don't use the quick release and slowly bring it up to pressure so it is still clarified.
Chef, let’s say we want to reduce a stock at a certain percentage, how do we calculate the reduction?!
I always weigh the pan first so then I can easily weigh how much had reduced, but in the end it’s all about the flavor & tasting
@@JulesCookingGlobal Thanks a lot chef!!!
@@JulesCookingGlobal Chef also I have a question! Are you planning on making some Rissoto dishes? Like corn Rissoto!
Also what ratio stock to rice would you use? 1:2 1:2,5 1:3 1:3,5 or 1:4?!
Why not use a pressure cooker?
No carrot for chicken stock ? 😮
Not for a white chicken stock, I do use it for a brown one
Carrots give sweetness, i dont think that we need them in light chicken stock. Very good recipe jule :)
We both left handed Jules
Lefties rule the world! haha
I bake my chicken before I make it into a stock
Good Video, at all very basic techniques, but did really reuse one spoon for tasting every stock? Not really professional kitchen style, right?
Thanks and yes I used one spoon. I had 4 ready, but forgot to change them because I was busy filming, trying to express myself in English and I'm cooking in my kitchen at home, so yeah it is also not a professional kitchen. I'll ask my girlfriend if she minds. Sorry about that....