How to Cook White Stock (白湯)
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Disclaimer: Doing as I do in the video might actually violate your range warranty and if your house catches on fire this is probably not covered under your insurance policy. Also there’s a good chance this recipe can like… really physically hurt you so be careful and cook at your own risk.
Ingredients:
For the Stock
- 10lbs of pork bones
Or
- 1 pork head
For the broth
- 5 white onions
- 3 bunches of scallion tips (the white part)
- 3 large pieces of ginger, sliced
- 3 tbsp of fennel seed
- 3tbsp anise seed
- 8 cloves
- 4 tbsp white pepper
- 4 tbsp chicken powder
- 4tbsp mushroom powder (or just double the chicken powder)
- Salt
- Optional: One slab of jinhua ham
- Optional: Pour a shot of sake into the broth right before serving for a fantastic sweet layer
Directions:
Optional: Soak the bones or head over night and keep in the fridge to remove the hemoglobin
- Fill your enormous pot with water and bring to a boil
- When boiling add your bones or head and allow to boil for 20 minutes
- CAREFULLY discard the water and rinse the bones or head under cool water and remove any grey bits or scum attached to them
- Wash the scum out of your pot and refill with water along with the bones or head
- Bring to a boil and boil for at least 24 hours (for the bones) or 48 hours (for the head)
- Constantly refill with water to the top and cover, refilling as necessary
- After your stock has completed boiling it should be a creamy and milky white
- Strain out all the parts from the stock and place the stock in a more manageable pot
- At this point you may reduce to store or season
- You may reduce and add to get all the stock into a single large pot
- When the stock has reduced, add your aromatics and seasonings and simmer for 1 hour
- Strain out the aromatics and seasonings and reduce the broth to a manageable storage amount
- Use stock or broth for noodles, soups, dumplings, or as a base to any hearty soup or strew
I really appreciate that you post longer videos here. I watched this on tiktok, too, but I so enjoy watching you, and sometimes I want more details. I doubt very much I'd make it, but I will likely write it into a story.
The more I re-watch this, the more I'm genuinely convinced that this is not only one of the "best" cooking videos on the platform, but, in some sense, the ideal Spirit of what this platform was, and should strive to return to, again, in some sense. There's obviously room for everyone, and all kinds of channels, but this video in particular is simultaneously informational, educational, and entertaining. Thank you for sharing.
1:33 it's myoglobin, not hemoglobin. Myoglobin stores oxygen in meat where hemoglobin transports oxygen which would mean it's in red blood cells. Great video!
I know a few butchers where I’m at that would charge for the pig head precisely because they know or have an idea what you’ll do with it. I helped make something similar but it wasn’t white it was gray and much thicker. It took us 26 hours but with nearly 2 days of prep and plenty of convincing to do to the head chef to let us stay overnight at the restaurant unsupervised and suffice to say we didn’t burn the place down we just used an insane amount of ingredients to yield a flavorful stock.
Yes, Japanese tonkotsu broth is essentially the same process, with the same name, pronounced differently. 白湯 is pronounced "paitan" in Japanese. You can divide ramen broths into white "paitan" and clear/consommé style "chintan" (清湯), which is simmered for about 4-8hrs just below boiling.
it is pronounced "sai yu" in japanese. in chinese, it is indeed, "paitan" (or more like bai tan)
Source: chinese student in japan studying japanese for 4 years
@@Carpfoon Actually Ryan is right. There are two readings in Japanese for 白湯. One is sayu (not sai yu) which refers to water that has been boiled to remove impurities etc for drinking. And the other is indeed "pai tan" as Ryan mentioned which specifically refers to Chinese-style bone broth.
@@SirChocho the "i" in "saiyu" was a mistype. also, that's an very drawn out over complicated explanation for "boiled water".
@@Carpfoon Probably have 2 different pronounciations, but "paitan" is the one used in ramen restaurants
Probably because ramen is brought to japan by chinese immigrant in 19th century
The brain is actually covered in a thin but strong membrane similar to the pericardium that surrounds the heart so it makes sense the brain would be intact if the protective membrane was never punctured or lacerated. My friend’s grandmother used to make bone broth from a calf or sheep head.
It feels weird to say, because we are not alike in several obvious ways. But you're my people. It is nice to see you.
How do you not have an insane amount of views! Your videos are incredible. I love the combination of sublime cooking along with knowledge and great editing!! I especially love the anecdotes you throw in. You always amaze me!
I’m reading Pachinko and it speaks of milky broths made from shinbones. Nice to put words to video. I’d never try this process myself. but I find it fascinating. 🌻
Could you do like a hotpot series? Like just videos with your favorite hotpot recipes.
I second this!!
Liziqi has a hotpot vid. So awesome.
This channel is to
@@That.Lady.withtheYarn ~ Liziqi is the penultimate queen of the hotpot 🥘 along with her incredible spread over there in Sichuan Prov. !! She’s amazing
Regarding the “constant topping up the pot with water issue”, I remembered that most of the hawker noodle stalls here come with a long metal tap that constantly spouts warm water into the boiling vats.
Perhaps a DIY solution involving a hose that connects to the nearby sink tap can allow for a night of uninterrupted sleep provided you can figure out the exact volume of water needed over a constant period of time.
@@jonkung Could always consider tying a rubber garden hose to the tap and straight into the pot lmao.
I made this scaled-down with most of a small chicken and a residential sized stock pot. It's delicious!
I've never been able to make a white broth from chicken. I get stock so full of collagen it turns into thick jello in the fridge and the bones crumble between my fingers. But at most it ends up brown and a bit cloudy. But store bought bone broths are a joke. They taste flavorless and watery.
Out of curiosity, how long did it take?
One of the best culinary vids ever. Exemplary editing and points for matching, jaded P.I. noir-style narration. Actually would make a great short film.
This guy is the second food content creator I've come across that was going to be a lawyer.
I love it. Pork head is usually very cheap in my country. I will definitely be trying this ❤❤❤❤
I like this style w the voice over the best! It’s much more engaging vs watching live cooking, which can feel a little more awkward. Hope that’s helpful feedback, I also think the mic/vocal tone quality is superior here, small detail but sound mix is so crucial! GL!!
😂😂 America. The place where you can sue over misinterpretation of a video. Love the disclaimer at the end. Epic broth ❤
wow i couldn't believe how clean those bones ended up
I know! The almost looked the same as sun bleached bones!
Something about this seems profound. I don't know why but this video is making me feel this curiosity I haven't had since highschool
that lawyer bit cracked me up something good hahaha. youve got my sub, lots of info and good humor
Love the recipe even though, yeah, it's probably beyond my capacity to make it. Great show as always. I wonder what the chicken powder is for. Isn't there plenty of flavor from the days of boiling the head?
The music in the background combined with the narration and editing style is just just perfect.
"This is definitely going to fuck up the warranty on your stove..." 😂😂😂😂 Your content is GOLD!! 🤗❤
I don't know what's hotter here... The stove or the chef 😳
Yo Jon! As somene else who appreciates and defends culture, just wanted to give you a heads up to credit the Hindustani music that you used in the background. Thanks for being an inspiration for 2nd-Gen food enthusiasts!
just now realizing this video is a year old, but it's still worth asking so I'll leave it up
Wow, I love how honest your are with yourself and your cooking, would you consider teaching your community how to make Pho broth? It’s a difficult process for some of us! Thank you
A couple of tips from my Vietnamese friend said that you can rost everything before you put ingredients(the bone, spice, onions, etc) inside the water(it will also enhance the flavor of everything). and since you are not completely breaking down the bones it would usually take 9 hours. A good tip is that when you are simmering: use chicken broth to simmer down the beef. the chicken broth enhances the beef flavor.
@4:02 the most satisfying thing I’ve seen on TH-cam this year
I love the longer video. Beautiful.
This is still one of my favorite videos. Every time it pops up I need to watch it.
Lol I’m making bone broth for the first time and I like the how there’s like Indian music (I’m Indian) in the background when most people don’t eat pork in India
I love it tho
What are you making yours with?
@@ShovelChef I used lamb bones !
This was mesmerizing. Can i ask, you mentioned that the brain was still in the head but none of thst went in the stock. But when you crushed the dried skull, it was completely hollow, where did the brains go
I have exactly the same question, is quite puzzling in the video.
last time I was this early my wife left me
My grandmom love making this, in my place they called tulang susu (Bone milk), my family is Muslim so we used cow leg and boil it in massive wok for 30 hours...
Almost every day I drink this, so delicious and when we run out my grandpa make sweet coconut flower water (I forgot what the name, they extract top coconut flower? To make palm sugar)
"A pinch of marketing" - Classic.
Wow. It must taste amazing. You could always
Use a separate burner to make it. I like the way you make your chicken broth as well.
we live in a small apartment but do this with a 70 liters pot for tonkotsu almost every 2 month, we boil head and feet for 20h on high heat and the result is unbelievably good
The Indian Classical music in the background is just 👌
Hey Chef if people get weirded out by the red coming out of muscle, just let them know its not hemoglobin. It's called myoglobin and its the oxygen carrying molecule in muscle. Hemoglobin is the oxygen carrying molecule in blood. Don't know if that helps people. Great videos! I find your voice to be relaxing and easy to listen to.
eating collagen is functionally identical to eating any other protein, bc once it gets into your digestive system its broken down into amino acids, absorbed, and reconfigured into whatever protein your body needs at the moment
"The process is easy but it's the commitment that gets you"
damn that hit hard
I love the paradox of this video. As you guide through this long process you finish by telling us not to ever make this LOL. New sub here!
I absolutely love everything you did with this broth and I love the idea of not wasting the head. In my heritage (southern Indian) we do something similar with goat heads.
I would love to try this broth as a noodle soup with chili oil. Or also with dumplings.
Good stuff. Good video.
absolutely the brain is in the stock. that's what makes it milky, creamy and a bit sweet.
Regarding Korean cuisine, Korean cooks often use beef leg bones to make a white stock called "sagol yuksu"
@@jonkung Yes! The kimchi juice is KEY
The background music 🎶......why does it feel like something you play at the Ganpati visarjan 😳🤭🤭....or the shankhdhvani in the morning 🤣
..ok now. The middle part is something that you listen at a wedding 😂
Your videos are beautifully done and full of knowledge and advice!!!!!
Just saw the tiktok lol and had to subscribe
Finally a real cooking video
FYI, the smell of the broth isn’t waking you up. Our sense of smell is completely disabled while asleep, which is why people die from smoke inhalation when fires break out while sleeping. (And literally why they’ve developed smoke alarms for deaf people that rely on chemical irritants - wasabi, specifically - because we will feel pain in our nose from acutely irritated mucus membranes, but not the smell of smoke itself.)
Can you pressure cook this to save on the electricity or gas (in my case)?
Pinning this in case he responds. Also might use less water?
Great video and loved the music!
Awesome video, I'd love to try it :)
One question, you said the brain is still there and does not get into the broth, but when you crush the bones, there is nothing in it. I'm a bit confused, do you take the brain out at some point? Or does it eventually get into the soup?
how many times does the guy have to humblebrag he's a lawyer? cook the damn broth genius
glad this came to my reccomended!
This is amazing. 6 minutes, felt more like 2. Screw my warranty I'm making this.
deeply appreciate this
You're an artiste. Said in the voice of J.J. Evans!
Love the disclaimer.
My pork head I purchased has all the skin on it still.. Is this an issue for the recipe? :(
@@jonkung thank you chef! It’s been cooking for 10 hours so far. Head keeps wanting to float a little. Do I need to weigh it down? I’m keeping the lid down. Also wondering if I add onions now will they burn?
@@Chadbud92 you don't have to weigh it down. If you are simmering it for that long everything will be broken down into the broth. And also I would put the onions and herbs in the last 6-10 hours. I haven't made this broth but I had made a normal Vietnamese Pho broth and all of the other spices will be soggy and most of the flavor is already extracted around 9 hours. you don't want to overcook the onions as well; depending on your taste.
Cool channel man, I'd like to know the price you'd sell cook and ship. Awesome work I'm curious to buy some. Instead of pork beef please. Thanks and I'll be checking your other vids.
How much you think it cost you to run your stove that long?
That video was, awesome! Thanks.
Love your cooking man but the music is so wrong that it's funny 😂
Wouldn’t it be better to use an induction stove for this?
Me getting ready to make this even after he said don’t make this
My man just pressure cook for the stock no need to get up in the middle of the night.
And here I am, thirsting over a guy cooking stock..
Makes great food. "Don't make it". First time I've seen that advice on a cooking video. xD
AMAZING. I have an electric stock pot. I’m doing this.
Isn't it better to cut time over the night and general cooking time by using a pressure cooker? Have tried to find info on the internet about using normal pots vs pressure cookers to create broths but haven't found any good conclusion. Any info on this you know?
Surely it would be faster to cut the head into quarters, also faster in a pressure cooker, great job I'm just looking to make it cheaper because of the price of electric atm
I'm learning so much from your channel, in just a few weeks. I dig the way you used two burners to heat that huge pot, I do that too. You were a law student? How did that bring you to this? Very cool that you made the transition, it just seems like a long road in between. You seem like a good dude.
So did you leave that pot unattended All night?
Do u do a chicken broth if so what do you add in it as I can’t stand the taste of chicken?
Truly an inspiration
Dude, hemoglobin *is blood,* definitionally. I think you’re referring to myoglobin.
How about a pressure cooker?
Amount of umami in the broth would even make a seasoned cook to shake in the knees.
Fantastic video
I'm guessing your no fan of pressure cookers when cooking at this scale?
Just did this in large instant pot. Day one, make broth, pour in 2lb restaurant soup containers and refrigerate. Day 2, back into the instant pot to make soup... However, pressure cooking spices dulls aroma.
Enough soup for 3 for 2 days, easily.
You can make a mini version with hallow chicken bone and chicken legs... it breaks down faster
What cuisine is this? Korean, Chinese?
Chinese
This was legit my post culinary school life in a nutshell shitty apartment and everything
Great kitchen!!!
If it ruins the guarranty of the storetop (probably because leaving thing cooking overnight might burn one's house down) what if you let it boil only when awake ?
@@jonkung I haven't thought about the risk of a contamination indeed, my bad. I may try it first with chicken carcasses, the broth would take less time to make
Thanks a lot for the answer!
Nah bro, I've been making this stuff at home.
... Okay that's a lie. I make it outdoors, and I use a thermos to keep it simmering to save electricity
Hello, new subscriber here. When you first fill the pot with water at 2:10 mark, your water in the tank appears cloudy. Is that just how your tap water looks like?
@@jonkung fair enough, thanks for the reply and the content!
Great looking broth, solid video. A+
A chef is a scientist also uknow
Jon - interested in getting the specs and model for that chamber vac. Never seen that brand before, but in the market for one. Assume you could easily do this outside with a propane burner also?
Is there a reason you have to boil it overnight and possibly wake up to add water? Couldn’t you leave it on the stove and restart the boiling next morning when you’re able to watch it? I know usually food safety means not letting warm broth sit, but surely the next day of boiling would kill any bacteria.
Hey curious that bone broth is already so delicious why did you add chicken powder in the end? Normally it’s just so yum after you cook it with other veggies or spices, season with just salt. From a Chinese family we never use chicken powder or MSG in our home cooking. So when I see you add chicken powder in dishes, a bit surprised
if you can't look at your food in the eye, you probably want to eat tomatoes only.
Oh my God he just doubled dipped.
I like your Lululemon hoody!
A mug of this broth would be amazing. Could this be done in a crock pot?
god dammit I am not fond of cooking, I do not have the kitchen to even dream of attempting this but I so badly want to taste that broth
Good stuff bro
Funny you mentioned your lawyer brain because every time my non-lawyer brain hears the phrase "void(s) warranty" the "Magnuson-Moss Warranty Act" flashes through my head.
.......I spend too much free time repairing electronics, lmao
加油廚師!
Do you think this could be done in a pressure cooker (either stovetop or electric) to reduce the strain on the stove and also make it less time consuming for the average person?