These tip videos are so nice. You’re helping tons of at home chefs elevate their cooking which they couldn’t do without that knowledge and experience from people like you
I love making my own meat stocks,but I only get enough for one or two dishes. A couple of times a year, I'll take about 15 pounds of onions and make a huge batch of onion stock. It's cheap, easy to do, and completely delicious in any and every savory dish. I usually end up with 10-12 quarts of stock that I pressure can and keep in my pantry. No more buying supermarket meat water.
Buying whole chickens helps. Break the chickens down so you've got breasts and thighs and drums for meals, and put all the scraps (everything!) in a polycarbonate container in the freezer. Truth is, you can make several quarts of stock with a single chicken carcass (don't be afraid to boil the crap out of it - 10 hours is not too long!) adding water to it to keep the liquid levels up, but of course it's up to you how many carcasses to use!
I request the bones when I put in my cut order on 1/2 beef or you can get soup bones from the butcher. Add some form of acid, vinegar, wine, lemon juice and cook it long and slow, it will be bone broth which has more nutrients.
I got the message about whole chicken some time ago. Here in the UK, chicken and egg-production is one of most successful industries, (don't have many!!) and the envy of the world due to our strict food-safety practices. Love these tips! Thank-you ☺️
These are great tips. I have one bone to pick with using herb stems, but it's a preference - I do NOT like chewing on stems of any kind. It's just a texture preference. I even remove stems on things like spinach and other greens. I'm not a fan. I will save them to make stock though.
This is great! Thank you so much. When pan frying steaks, I always found that spooning butter over it makes it a little more oily/greasy for my taste. With a good NY Strip or ribeye, I’ve gotten tasty crusty results without the butter but can I get a little butter umami with out all the spooning? Thanks
Great upload~! I know this might seem like a silly question but what is that cut of chicken called that you're lifting out of the pot with tongs @5:41 ? I had it at a restaurant on a business trip in 2020 with a honey balsamic glaze that was out of this world and i think about it monthly.
Chicken breast - French trimmed Boneless- i.e. with the first wing joint still attached, but the meat pushed back. The one just before it is the oyster thigh - i.e. bone in chicken thigh skin on, with the "oyster" cut with thge thigh (the leg with the drumstick removed) Jacques Pepin is the master of prepping chickens - see link th-cam.com/video/xfDsNRXPKE8/w-d-xo.html
Don't be shy to mess a few of them up. The best stock is made with WHOLE chickens. If you lose a little meat here and there, it's going to make the stock that much better. :)
Funny that at 1:40 he repeatedly recommends to pour the dressing on the "outside" of the bowl, not on the inside... "that's right, on the outside"....LOL 😅He should've checked the video more thoroughly!
Some other things beginners don't know (myself included when I first started) are things like making a roux or bechamel or chili paste. Things that are the foundation for so many other things.
Grow your own fresh herbs at home. It’s so easy. They take up next to no room, they look lovely in a nice pot and it’s so much cheaper than buying your herbs from the store. Also, you can’t beat the freshness of fresh cut herbs from the garden.
Chef great video.The only problem is there will be some knucklehead.That will say I put the dressing on the outside of the bowl.You should have said the inside of the bowl.You know how people are.
Granted there is nothing like homemade stock. However I can no longer make my own and I want to sing the praises of two sources. (1) Bare Bones Grass-Fed Beef Bone Broth comes in 16 oz. boxes. (2) Bonafide Provisions Organic Turkey Bone Broth comes frozen in 24 oz. packages. You could say it is a little costly but things get expensive when you can't do it for yourself.
Great info except 2 things: - ugly but great tasting food is perfectly fine - Don't waste money on fancy foods. Cheese does matter. Wine does matter. Chicken breast does not matter. Tomatoes don't matter. Vine tomatoes are all the same.
When I was watching the part about making your own stock, I realized all the videos here are stock videos. Nothing original that he records it himself.
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These tip videos are so nice. You’re helping tons of at home chefs elevate their cooking which they couldn’t do without that knowledge and experience from people like you
I must have seen up to a hundred videos of searing meat and what not and have never seen the swirling around. Excited to try it out!
Keep these coming please Billy! Can never get enough of these tips.
I definitely agree with making your own stock. Homemade shrimp stock is especially a great addition to certain dishes.
you are a good teacher and inspiration
I love making my own meat stocks,but I only get enough for one or two dishes. A couple of times a year, I'll take about 15 pounds of onions and make a huge batch of onion stock. It's cheap, easy to do, and completely delicious in any and every savory dish. I usually end up with 10-12 quarts of stock that I pressure can and keep in my pantry. No more buying supermarket meat water.
Buying whole chickens helps. Break the chickens down so you've got breasts and thighs and drums for meals, and put all the scraps (everything!) in a polycarbonate container in the freezer.
Truth is, you can make several quarts of stock with a single chicken carcass (don't be afraid to boil the crap out of it - 10 hours is not too long!) adding water to it to keep the liquid levels up, but of course it's up to you how many carcasses to use!
Why poly carbonate?
I request the bones when I put in my cut order on 1/2 beef or you can get soup bones from the butcher. Add some form of acid, vinegar, wine, lemon juice and cook it long and slow, it will be bone broth which has more nutrients.
This was actually a great and very informative video. Thanks for doing this Chef Billy.
Steak tip worked like a dream- I got a beautiful crust on there
I got the message about whole chicken some time ago. Here in the UK, chicken and egg-production is one of most successful industries, (don't have many!!) and the envy of the world due to our strict food-safety practices. Love these tips! Thank-you ☺️
Thank you for everything single great video, and this one is absolutely appreciated by many of your followers for sure. 👏👏🎉🎉👍🏻
It's criminal that you do not yet have 1M subs, chef
Hey Chef Billy I really like these tips videos. These are techniques that we all can use to make our cooking better
Thank you❤
These are great tips.
I have one bone to pick with using herb stems, but it's a preference - I do NOT like chewing on stems of any kind. It's just a texture preference. I even remove stems on things like spinach and other greens. I'm not a fan.
I will save them to make stock though.
Bravo, Billy!
Wonderful video Billy 😊
I’ve been cooking for years, but your videos always teach me something new! Thank you for helping me grow as a cook! ❤
You are such a saint chef Billy!
Sending this to many, great tips - please do tips on use of temperature
Great channel. Thanks a bunch. Was wondering, where the recipe for the potato dish you show in this video? I couldn’t find it
This is great! Thank you so much. When pan frying steaks, I always found that spooning butter over it makes it a little more oily/greasy for my taste. With a good NY Strip or ribeye, I’ve gotten tasty crusty results without the butter but can I get a little butter umami with out all the spooning? Thanks
Technique 11: non-stick pans are only for eggs. And even then, just sometimes. Embrace the hot metal pan (not literally)
What kind of oil do you use to sear a shell steak in a frying pan and around how deep do you make your layer of oil???
Thank you for the tips
Great upload~!
I know this might seem like a silly question but what is that cut of chicken called that you're lifting out of the pot with tongs @5:41 ?
I had it at a restaurant on a business trip in 2020 with a honey balsamic glaze that was out of this world and i think about it monthly.
Chicken breast - French trimmed Boneless- i.e. with the first wing joint still attached, but the meat pushed back. The one just before it is the oyster thigh - i.e. bone in chicken thigh skin on, with the "oyster" cut with thge thigh (the leg with the drumstick removed) Jacques Pepin is the master of prepping chickens - see link
th-cam.com/video/xfDsNRXPKE8/w-d-xo.html
@@Pat14922 Thank you so much!
Thank you
Great tips! I have never tried breaking down a whole chicken - do you have a video on exactly how that is done?
Yes, there is a pop up in the top right corner which links to that video :-)
Don't be shy to mess a few of them up. The best stock is made with WHOLE chickens. If you lose a little meat here and there, it's going to make the stock that much better. :)
Funny that at 1:40 he repeatedly recommends to pour the dressing on the "outside" of the bowl, not on the inside... "that's right, on the outside"....LOL 😅He should've checked the video more thoroughly!
Some other things beginners don't know (myself included when I first started) are things like making a roux or bechamel or chili paste. Things that are the foundation for so many other things.
great tips!
Grow your own fresh herbs at home. It’s so easy. They take up next to no room, they look lovely in a nice pot and it’s so much cheaper than buying your herbs from the store. Also, you can’t beat the freshness of fresh cut herbs from the garden.
If you’re using a marinade, will salting the meat still have the same effect? Or would you have to salt first haha?
Can you please make a video about stock preparation
Already have :-)
@@ChefBillyParisi Then my bad, I'll check your older videos.
Uh. That's still the inside of the bowl with that salad dressing. I'm gonna see some people make a huge mess. :)
Great video, many thanks.
Chef great video.The only problem is there will be some knucklehead.That will say I put the dressing on the outside of the bowl.You should have said the inside of the bowl.You know how people are.
Granted there is nothing like homemade stock. However I can no longer make my own and I want to sing the praises of two sources. (1) Bare Bones Grass-Fed Beef Bone Broth comes in 16 oz. boxes. (2) Bonafide Provisions Organic Turkey Bone Broth comes frozen in 24 oz. packages. You could say it is a little costly but things get expensive when you can't do it for yourself.
❤❤❤
Great info except 2 things:
- ugly but great tasting food is perfectly fine
- Don't waste money on fancy foods. Cheese does matter. Wine does matter. Chicken breast does not matter. Tomatoes don't matter. Vine tomatoes are all the same.
When I was watching the part about making your own stock, I realized all the videos here are stock videos. Nothing original that he records it himself.
my left over vegetables go to my pigs, and my left over bones go to my dogs, so i end up buying stock
I enjoy these videos, but unfortunately, being a Truck Driver, I just don’t have time for this stuff…. Downside of working 60 hours a week…
Dont spoon,
Do not, I repeat, DO NOT, put the salad dressing on the outside of the bowl as he states. 😂
Why?
@@bonhetorbon6990much better INSIDE the bowl! 😂
Exactly what I do, on the outside
@@bonhetorbon6990 Because the salad is inside the bowl.
thank you for sharing.