Love your videos. I have made my own chicken stock for years but will tweak my method now thanks to your tips. You asked what we'd like to learn. I echo one of the other comments and would like to know how to keep my knives sharp. And congratulations on your TH-cam channel. IG is good but it's nice to have the longer format. You're a star 🤩
Thanks! Prepping my Thanksgiving menu, and this is very helpful! I would be interested in more make vs buy videos. What other basics are worth the time of making?
What do I want to learn? Anything you can teach me! I was thinking that if you ever have an in person class, I'll come to NY for it! Love your vibe, common sense and plethora of knowledge!
what do I want? smell and taste o-vision. :D but failing that... a knife sharpening video please? although I think that might be coming up. I bought some good knives recently that are a dreeeeeeeam to cut with and I want to keep them nice and sharp. Otherwise, more basics that get flavour into food. For example, I can make a really tasty spaghetti bolognaise sauce, but it tends to use a lot of additives like Worcestershire sauce, mushroom ketchup, to amp up the flavour. What do you do when you don't have access to these, or you want to reduce the use of them? (I know the answer for Spag Bol but not necessarily for other foods). Learning why things work, why they amp up flavour profiles, things that increase that mouthfeel (yeah i hate that term too)... all that - that's what I mean by basics. :)
@@thechefsmartypants So nice to meet you in person and our Italy adventure was amazing and have so many new memories, that bring a smile to my face, and anxious to share them with family and friends. Ciao
It's more about time, make sure you've given it a good 2 or better yet, 3 hours to simmer. Reduction just happens naturally. You also cook the stock, strain it, then reduce it some more to concentrate it. That'll save room in your fridge/freezer and save you time when you make sauces from it. Thanks for asking and watching!!
Love your videos. I have made my own chicken stock for years but will tweak my method now thanks to your tips. You asked what we'd like to learn. I echo one of the other comments and would like to know how to keep my knives sharp. And congratulations on your TH-cam channel. IG is good but it's nice to have the longer format. You're a star 🤩
Knife sharpening video is up next! Thanks for watching and subscribing!
Thank you 😊. Love your videos!
Thanks for watching!
This was a perfect lesson chef. And I know that stock is delicious. 😉 Thanks! 😊👍👍
Thanks! Prepping my Thanksgiving menu, and this is very helpful!
I would be interested in more make vs buy videos. What other basics are worth the time of making?
What do I want to learn? Anything you can teach me! I was thinking that if you ever have an in person class, I'll come to NY for it! Love your vibe, common sense and plethora of knowledge!
Thanks!!!
I would like to learn about sous vide cooking for meats.
Thanks for the request! I'll add it to our future shoot list.
what do I want? smell and taste o-vision. :D but failing that... a knife sharpening video please? although I think that might be coming up. I bought some good knives recently that are a dreeeeeeeam to cut with and I want to keep them nice and sharp. Otherwise, more basics that get flavour into food. For example, I can make a really tasty spaghetti bolognaise sauce, but it tends to use a lot of additives like Worcestershire sauce, mushroom ketchup, to amp up the flavour. What do you do when you don't have access to these, or you want to reduce the use of them? (I know the answer for Spag Bol but not necessarily for other foods). Learning why things work, why they amp up flavour profiles, things that increase that mouthfeel (yeah i hate that term too)... all that - that's what I mean by basics. :)
Thanks Chef…. i've been making my own stock, but I like yours better.
Thanks Lorraine! Glad you made it home safely and thanks again for joining me in Italia!!
@@thechefsmartypants So nice to meet you in person and our Italy adventure was amazing and have so many new memories, that bring a smile to my face, and anxious to share them with family and friends. Ciao
How far down do you reduce your stock.. in other words how do I know when it's properly reduced?
It's more about time, make sure you've given it a good 2 or better yet, 3 hours to simmer. Reduction just happens naturally. You also cook the stock, strain it, then reduce it some more to concentrate it. That'll save room in your fridge/freezer and save you time when you make sauces from it. Thanks for asking and watching!!
What do you do with the carcass of a boiled or roast chicken? Is it good for stock, too?
Yes, save them and use for your stock! I keep a bag in my freezer of cooked bones to add to the raw when I'm ready to make my stock.
Do I want to use chicken stock in chicken soup? If so should the whole soup be stock or half stock half water with more chicken and vegetables?
You can do it either way, but going with all stock will give you more flavor and a richer soup. Thanks for asking, sorry for the delayed answer!!