Hey Andy How much time do you think I should have my chicken bones be in the pot before I add the veggies and aromatics. I am only asking since you mentioned 3 hours after simmering
Holy shit, 30 minutes before this video was uploaded I was looking for an Andy Cooks stock video and was disappointed that there wasn't one. Now there is!
to get rid of the impurities, it is much more easier to use a skimming spoon (écumoire en français) than a ladle, you can use it also when retrieving fried stuff from the oil, it is a very useful tool in a kitchen ...
Andy you really are a font of knowledge. It’s so nice to have such expert knowledge available so readily and without any filler. And all in metric too! My British heart sings.
Anthony Bourdain himself said it in his book when it comes to the classical preparation of demi-glace: "Usually made with stock and sauce Espagnole. Nobody makes sauce Espagnole anymore." So by just reducing stock to demi-glace it's arguably more pure especially if you're using beef stock as would be used for sauce Espagnole.
He also mentioned about storing it in ice cube trays so you could just pull it out and chuck in a couple of cubes as required for sauces. And thats the end of my knowledge!
I have Anthony Bourdain’s Les Halles Cookbook. He has a whole sub-chapter on stock after the introduction. In it, he emphasizes the importance of adding bones to COLD water, and he emphasizes in all caps: DO NOT EVER BOIL YOUR STOCK! Not if you want your stock to be clear. I like to add a dash of turmeric powder to chicken stock in order to give it an attractive golden yellow color.
This was probably the best video I've seen on stock. There's a lot of bad recipes that just tell you to just kind of grab bones and brown them and then steep them but as we all see the type of bones joints Etc that you use matter. Stock is definitely a labor of love I see
been loving the "have food at home" style of prep you've been putting out! Lasagna recipe was a big ole hit with the lady! Can't wait for her to see my new big stock pot and then have to admit it was worth the purchase when I break out these sauces!! cheers brother!
For my stock I use silicon ice cube makers meant for making ice cubes for whisky. They're 2" (~2.5cm) square and 8 cubes fit neatly in a gallon (~4L) zippy freezer bag.
As someone with relatively new food restrictions and a partner who does not consume alcohol, I CANNOT stress how happy and appreciative I am that you mention substitutions for such things. Thank you so much, you are my inspiration for becoming a better cook 🥰
8:18 If you cannot do a large pot or 10h at once, there is a good alternative at home - pressure cooker (instant pot). Bones can be done in batches. Skimming gets a bit more tedious. With 145C in the pressure cooker cuts the cooking down to 3h per bone batch. Once the fats and water solution is done. It can be combined without the volume of bones. I mean with veggie stock and let it settle just like Andy finishes it the last 2 hours.
This is the most practical approach for home cooks. Just save all your random bones, trimmings, chicken carcasses in the freezer, then do a pressure cooker stock. You get crazy gelatin extraction and don't make your entire house smell like meat air freshener.
@@adams8763Scum gets worse with larger bones. For smaller birds, pork and veggie it is often not needed. But do not get it twisted - worse or older ingrediences make it mandatory.
I have followed food TH-cams for over a decade and found your channel just a few months ago but I have to say you take the price. Effective easy to follow instructions, marvelous lighting and sound quality, and great camera work. Great work by you and the entire team. Really appreciate your technique videos like this one.
Except those god awful, pretentious sideways shots so we what the soundman sees. It jolts you out of the "he's looking at me" illusion. These sideways shots are ruining TH-cam at the moment. If you want to show off that you have two cameras & want to vary shots just have Andy look into the new camera. It just looks pants otherwise.
Hands down, the best stock video from my point of view thanks to % ratio bones to vegs, timing, cleaning etc… And all the “Whys” are answered. Thanks a lot!
This is probably the best demonstration I've seen covering the whole range of stock making. I pretty much knew the processes, but seeing the continuum in one video is great. The big takeaway I get from it is how to best use everything in a multitude of ways. I usually just make only a demi glace and freeze it in cubes and then have to go look up other recipes when I need it to use them up.
Not just in Poland, it is called Celeriac (Turnip variant). Different vegetable, and I strongly prefer it. It seasons much better and requires less salt later.
I’ve been making chicken stock forever, following the way my Mum made it, basically the same as Andy. Sometimes I add an apple to the pot, I’m guessing the pectin from the apple helps make the stock even most gelatinous. Then cool & freeze in large ice cube trays & bag them up once frozen. Never made beef stock but appreciate the effort. Fish stock is amazing but definitely on the nose, phew! Haha (Best made in outdoor kitchen I’d say) Fantastic information, Thanks Chef!
Hey Andy, I just want to say that I have learned a lot from you and have added a lot of confidence to my cooking. I have been cooking since I was 7 and have been surrounded by amazing chiefs all my life. My man keep it coming my man.
Wow what a show! It must of taken days and days! I like to pretend I can cook but watching your content gets me a little closer and less of a liar. Stocks -really important with food cost so high- getting the most out of a hunk of protein- thanks for the lessons!
Hi Chef Andy, I'm currently doing my apprenticeship to become a cook. Your videos are amazing and it inspires me to be a better cook. Please keep up with the amazing content! Lots of Love from Germany!
you know, Andy... I was tired watching you.... the amount of work you put in for the video is just insane... Cheers brother. you are simply outstanding. Cheers to your team as well.
My grandparents had a little farm and I remember my great grandmother doing this when they did butcher some of the pigs or cattle. She had this gargantuan pot she heated over a old woodstove and made stock for like half a year and put it in the freezer, she always said that when she was younger they only made stock a couple of times a year when they had really good meat, since they had no freezers back then (she was born in 1908). With the bonemarrow she also made little marrow dumplings (Markklöße) for soup which are to this day my favourite soup garnish, they are essentially pure flavour.
@15:41 I'd imagine not many people can watch one of your videos without subscribing. They're just too informative and you're such a good and humble host.
This is FANTASTIC!! I’ve made home socks for years and this gave me a few great new ideas. Why use water when you can use a stock, (rice, some pasta dishes)… I use it for so many things and now need more room in my freezer 🤦🏻♀️😂🤗 Thank you for sharing you talents Andy!!! ❤
I've been cooking a few times a week recently for friends and family to great acclaim. I've worked in a few kitchens, but the majority of what I've learned and put into practice has come from your videos. Thank you so much Andy for delivering such incredible and practical knowledge in such a kind and accessible fashion. So much love ❤ Liam
Thanks Liam, I really appreciate that and I'm glad you're finding these videos helpful. I'm sure your friends and family appreciate all the food you've been cooking for them.
That all looks delicious, thanks for a superb video. Like other commenters, I tend to just to pressure cooker collected roasted chicken bones with a couple of onions for 45 minutes. I'm curious if you would ever entertain cutting some corners with a pressure cooker?
First thing I do when get home buying meat, remove all the bones for seperate cooking. Whenever peel anything, onions, butternuts etc, a different bag for each in the deepfreeze keeping stock, for the stock. Water from boiling potatoes or anything like that is left to then refigerated/frozen. Brine from feta cheese used to cook Sour milk or cream kept for cooking/turning into cheese or yoghurts. Just soooo many amazing meals, ingredients from things us kitchen muggles throw away ignorantly. Even seeds form paupau/papaya, dried out make amazing spice for grinding like black pepper.
Andy is Excellent... But let's give a shout out to the person or persons that Filmed this Great Video Edited this Great Video Cleaned up all those Pot and Pans for this Video This Video was very Professionally made... Bravo Darlings... Bravo
Honestly the most comprehensive stock/sauce video I'm aware of- and I've been training myself to cook on YT for 3 years now! Thank you for sharing your knowledge, chef- I don't think I could cut it on the line just yet, but you've helped me get closer!
I love making stocks. I find it so relaxing. And randomly, I remember making Espagnole a long time ago. It was a LOT of work, but it did make some amazing sauces,
Another brilliant video Team! This reminds me of when I once worked in a fine dining restaurant kitchen on work experience to see if I wanted to be a chef. They made all of their own stocks, demiglaze and base sauces from scratch. It was very time consuming but the end dish was sublime and without par. Truly an experience. Andy this clearly demonstrates your exceptional skills, talents and vast experience. Nice one chef. Top production too!
I'm a pan sauce, gravy in the roasting pan, stock cube and soy sauce for colour & salt kind of cook - but I do appreciate the time and effort that goes into a good bordelaise.
Economically, it doesn't make much sense to go out and buy a bunch of bones to make stock with because they are so expensive. So it only makes sense if you happen to have a rotisserie chicken or some other time where you happen to have a bunch of good stock bones. So yes every time I make a pan sauce I use bouillon powder lol.
I already knew how to do all this but it’s been over a decade since I’ve actually watched another chef explain it lol. Great job explaining each step. You made it look and sound very simple. When I learned it was painfully long and stressful.
I usually only see ur shorts, but damn! Watching ur videos are the perfect balance of educational without being too "simple" so it is perfect for me:p refreshers of basics are great to fall asleep to, and then i wake up in the morning ready to make a wellington:p
I also only saw his shorts for a while, and it was a real game changer when I got into his longform content. He is one of the absolute best on youtube. I didn't necessarily love the shorts when I thought that's all there was, because I prefer more info than can be squeezed into a short, but once I got into his other stuff it made me respect the shorts more too. Also, all his shorts actually have recipes in them, which is quite unlike other creators!
Great Andy. Never thought about the timing for the ingredients. This will change a lot. Also I roastet the different bone and meat parts with tomato paste smeared in it and the result is always to fruity. Thank you very much Andy.
Great stuff. I usually cook chicken stock and demi glace in bulk twice a year. I got a 28L stainless electric cettle for canning which serves as a great stockput - it has a drain and a temperature regulator which allows me to dial it in at 95°C - perfect simmering temperature. I then can the stock or reduced demi glace in 0.1L - 0.5L jars, 30mins at 100°C and store it in empty beer crates. It saves a lot of freezer space.
Andy cooks for us. Great suggestions on everything- each cook can tweak these but this may be the simplest explanation on these sauces I have ever seen. Purists may scoff but 99.9999% of the time - they would never know. Great job Andy!!!
Thank you very much for your detailed stock recipe. I’ve made homemade stock for 30 years under the advice of my mom and grandma, but never knew why I did certain things. I was just following instructions.😊 thank you for explaining why. 👨🏻🎓
Definitely love Andy's channel and videos! Shows how to do things like this at home and how to do it with things that are commonly available to home cooks.
the ice method is a great idea! will try it next time i make a bigger batch. I've always put the bones into boiling hot water for 5-10 min or so to get out most of the impurities. clean up the meat in the sink and start for a second time with cold water, low and slow.
Well made, instructional video made with effort! Much appreciated Andy! Not many videos I've seen goes in depth in making a stock and in explaining them as well! Appreciate the effort. I hope you've rested well after making this video!
This is by far the best treatise on stock that I've found on youtube. Helen Rennie's videos come close, as does Sonny from ThatDudeCanCook, but the amount and quality of information in this video is insane. It's kinda wild how little info there is on making good stock and fine sauces. Thank you so much for making this!!
Really enjoyed this video. I have used boxes of stock and condensed versions and never felt that they were good substitutes for homemade. This video is a keeper. I hope Andy puts out a complementary video on how to can the stock. Canning meat products can be very tricky.
Andy! Thanks so much for doing this video! I make all my stocks / Demi’s from scratch! Learnt from Chef John for the ‘cheat’ Demi! 👨🏻🍳 Love from Perth mate! 🇦🇺
Excellent video. I'm an enthusiastic stock maker and have been making chicken stock for years. I thought I had it down but you do a few steps I don't but will add to my process after watching this. Cheers Andy.
I learned sooooo much. I am saving this video so I can spend this winter mastering broths, stocks & gravy’s. I also want to learn bread making. Perfect plan for Minnesota’s winters. Also, a great way to get family & friends to head over in cold, snowy weather. I can’t thank you enough for ‘enriching’ my cooking skills. You are an exceptional teacher, knowledgeable & very easy to understand as well as follow. I just purchased your bench scraper & cooking weight. Thank you to your talented team, prep, camera, editing, etc. They make you look great. Sending love. 🥩🥘🫕
If you bake bread, make sure you’re using einkorn wheat flour. US flour is made with GMO and contains glyphosate, and a strain called dwarf wheat. The excess gluten in dwarf wheat also is bad for you.
A few years back I came across the legendary Helen Rennie and her stock shortcut video. Using premade gelatin packets is absolutely brilliant, if not overly obvious.
Purging the bones in salted ice water for 24 hours, changing the water twice, is what I usually do before roasting my bones. Is this step necessary? It's just what I was taught. Would love to know if I can skip this step, or if you know what the benefits are. Love the vids andy!
Gravy seems to be my Eleanor. Fantastic explanation of broths to gravy. short and sweet. Love the browning of the bones, in the oven prior to making the broths. Makes a huge difference in the flavor. Chef's kiss Andy!
My tips for beef stock: 1.Put some clock alarms through the process, just in case you fall asleep or whatever. You don't want to throw away half a day of work just because you take a nap and the broth burns. It happent to me. I was so pissed and the burnt meat smell lasts for days. 2. Make batches as large as you can. The process takes a lot of time and energy (gas or electricity), so you want to be as efficient as possible so it lasts for at least a couple months. 3. Reduce it as much as you can and store it in ice cube trays, then put it in zip lock bags in the freezer so you have your own beef stock concentrate cubes ready to add to any sauce or stew
This is perhaps the best video on TH-cam. I so so wish that I could have a taste at every step. Next time you’re making stock and sauce, give me a buzz 😂
thats somerious classic old school cooking well done chef havent used sauce espanole in about 30 yrs great video man great explanation concise and well explained for people that are not professional chefs .
Lovely video. Does anyone know why the demi glaze is liquid while the beef stock is gelatinous? I'd think that the reducing would make it even more gelatinous
I love making stock, I pressure can mine for storage, but I know that’s not common in Oz (mostly because pressure canners here cost a fortune). I use chicken feet, wings and necks for collagen. I’m going to attempt a seafood stock soon.
Often seen your short clips and enjoyed them in passing. This one, much more detailed and informative has made me a subscriber. Looking forward to more 👏👏👏
Cheers Andy. I'm a chef on sunny coast,have been out of industry for a few years w injury, just getting back into it and using your vids as a bit of a refresher course.
Still cracks me up seeing those bent meth spoons for skimming. I winged a similar gravy from turkey and chicken parts for Chrissie a few years back but never realised the timing on the celery and herbs made a difference. Will have to remember that for next time I get the wind up my tail. Thanks Andy!
I utterly agree with you Andy. There is NOTHING like good homade stock. It adds incomparable richness, mouthfeel and depth of flavour. Sadly i cant make it any more. I simply dont have space, either to cook or store it any longer. Not only do i only have a tiny kitchen space with one induction hotplate, i only have a tiny over fridge freezer. Its full with a couple of weeks meat, butter, a bag of bread and maybe some breadcrumbs, and maybe ice cream, milk or some frozen veg. I really wish i could make stock again tho cos its just SO good. Risotto with a home made chicken stock is a revelation. French onion soup NEEDS homemade beef stock.
Thank you for scraping up your veg with a bench scraper and not the blade of your knife! I'm always shocked to see chefs use their knives. Most of us can't sharpen our blades constantly. Homemade stock makes ALL the difference in home cooking. I'm lucky my mother taught me how as a child. Thank you, Andy!
It's not that hard to flip the knife and scrape with the spine either to preserve the edge. Never understood why anyone would treat a knife like that when there is literally a perfect flat edge on the other side. Treat your tools right. Strop or steel them after every use (for home cook) to realign the edge, it takes less than a minute and saves so much sharpening.
Nice! Definitely useful to learn about how you add even more flavour through roasting, using stalks etc. Have you tried an instant pot before? We cook bone broth almost weekly and the instant pot cuts that boiling time down to about an hour.
Wow! Impressive. I'm just a home cook, so I am going to leave this one for the real chef's. I just hope a few culinary students and professors watch this. Could make their lives a lot easier.
Best thing you can get if you are seriously into making your own stock is a pressure cooker. Stops the whole house from smelling like the back entrance of a bistro and it's way faster.
@@AquariumRandomVideo2 Acids produces cloudy stock, if that matter to you. I wouldn't add vinegar myself. But there is something reassuring to a cook about having a few pints of good broth on hand, one of the most useful things you can have.
@@davidpaylor5666 I use broth and stock for soups only (and sometimes instead of water in stews) so health benefits >> aesthetics in my case. I'm a home cook and a little cloudiness does not bother me
It was well worth the few days of mahi it took to make this video, Andy. A very comprehensive guide and one I'll surely comeback to visit. Tu meke brother. Keeping it real my man!
Question: So when you're freezing, how do you approach using it as you're not using all of that for one dish? So is it fine to take it out, defrost, use what you need and then refreeze? (Sorry for such a noob question but I LOVE your work!)
Worth making a bucket of popcorn and sitting back and watching again🍿😄 Fantastic info. Great teaching style. And even though I know 80% of this stuff already, still super worthwhile !!
Thank you very much for doing this. I had a hell of an education. I've been cooking most of my life. I've always wondered how to make a better gravy, and I've always wanted to roast bones because of your video I plan on trying it for my next gravy. I want to take the time to thank you for making this video and all the work you put into it. I hope that you have a great weekend. And a great week thanks again
Sorry for all the bots legends... looks like the bots like the word "stocks" 🙄
Will invest now in beef stocks
I would have thought “large joints” would have sent them
Marco whites knorr stock bots coming for you Andy.
You mean the $10k I just dropped on BeefCoin was a scam?? :o
Hey Andy
How much time do you think I should have my chicken bones be in the pot before I add the veggies and aromatics.
I am only asking since you mentioned 3 hours after simmering
Holy shit, 30 minutes before this video was uploaded I was looking for an Andy Cooks stock video and was disappointed that there wasn't one. Now there is!
Lol that was me last week!
What timing!
This has happened to me like 5 times on gugas channel too 😂
Algo replicated 👍
This is the definitive guide to stocks and sauces… way to go, Andy! You pulled it all together masterfully. Thank you!!
Really appreciate that! Glad you enjoyed it
to get rid of the impurities, it is much more easier to use a skimming spoon (écumoire en français) than a ladle, you can use it also when retrieving fried stuff from the oil, it is a very useful tool in a kitchen ...
Andy you really are a font of knowledge. It’s so nice to have such expert knowledge available so readily and without any filler. And all in metric too! My British heart sings.
Should have written _”fond_ of knowledge.” ;-)
Anthony Bourdain himself said it in his book when it comes to the classical preparation of demi-glace: "Usually made with stock and sauce Espagnole. Nobody makes sauce Espagnole anymore." So by just reducing stock to demi-glace it's arguably more pure especially if you're using beef stock as would be used for sauce Espagnole.
He also mentioned about storing it in ice cube trays so you could just pull it out and chuck in a couple of cubes as required for sauces. And thats the end of my knowledge!
I have Anthony Bourdain’s Les Halles Cookbook. He has a whole sub-chapter on stock after the introduction. In it, he emphasizes the importance of adding bones to COLD water, and he emphasizes in all caps: DO NOT EVER BOIL YOUR STOCK! Not if you want your stock to be clear. I like to add a dash of turmeric powder to chicken stock in order to give it an attractive golden yellow color.
This was probably the best video I've seen on stock. There's a lot of bad recipes that just tell you to just kind of grab bones and brown them and then steep them but as we all see the type of bones joints Etc that you use matter. Stock is definitely a labor of love I see
been loving the "have food at home" style of prep you've been putting out! Lasagna recipe was a big ole hit with the lady! Can't wait for her to see my new big stock pot and then have to admit it was worth the purchase when I break out these sauces!! cheers brother!
I'm sure she'll appreciate the sauces you whip up in the new stock pot
Stock pots are absolutely essential to being a cook.
For my stock I use silicon ice cube makers meant for making ice cubes for whisky. They're 2" (~2.5cm) square and 8 cubes fit neatly in a gallon (~4L) zippy freezer bag.
A good whisky needs round cubes
@@avanap8096 true dat. Stock cubes on the other hand don't care what shape they are. :)
@@avanap8096 😦 A good whisky doesn't need ice.
This video is literally culinary gold. Keep up the good work!
As someone with relatively new food restrictions and a partner who does not consume alcohol, I CANNOT stress how happy and appreciative I am that you mention substitutions for such things. Thank you so much, you are my inspiration for becoming a better cook 🥰
Same here, first time hearing of verjuice for sauces
That's awesome to hear! Hope you whip up some great sauces with these recipes
8:18 If you cannot do a large pot or 10h at once, there is a good alternative at home - pressure cooker (instant pot). Bones can be done in batches. Skimming gets a bit more tedious. With 145C in the pressure cooker cuts the cooking down to 3h per bone batch. Once the fats and water solution is done. It can be combined without the volume of bones. I mean with veggie stock and let it settle just like Andy finishes it the last 2 hours.
This is the most practical approach for home cooks. Just save all your random bones, trimmings, chicken carcasses in the freezer, then do a pressure cooker stock. You get crazy gelatin extraction and don't make your entire house smell like meat air freshener.
I pressure cook my stocks for 45 min on high pressure and get great results, with zero scum to skim. Speed and laziness
@@adams8763Scum gets worse with larger bones. For smaller birds, pork and veggie it is often not needed. But do not get it twisted - worse or older ingrediences make it mandatory.
Would love to see Andy's opinion on the pressure cooker method
Pressure Cooking Stock is also my method
I have followed food TH-cams for over a decade and found your channel just a few months ago but I have to say you take the price. Effective easy to follow instructions, marvelous lighting and sound quality, and great camera work. Great work by you and the entire team. Really appreciate your technique videos like this one.
Except those god awful, pretentious sideways shots so we what the soundman sees.
It jolts you out of the "he's looking at me" illusion. These sideways shots are ruining TH-cam at the moment.
If you want to show off that you have two cameras & want to vary shots just have Andy look into the new camera.
It just looks pants otherwise.
Man those “off cuts of beef” used in Andy’s bordelaise looking pretty good to me
Brilliant. Just a pain for the home kitchen but it makes sauces taste so much better than a cube or a stock pot
This is the type of all in one sauce/stock video I've waited for my entire cooking career. Surprisingly little amount of these on TH-cam. Thankyou ❤
EXACTLY
This is the BEST of the BEST of Sauces/Stocks.
Hands down, the best stock video from my point of view thanks to % ratio bones to vegs, timing, cleaning etc… And all the “Whys” are answered. Thanks a lot!
This is probably the best demonstration I've seen covering the whole range of stock making. I pretty much knew the processes, but seeing the continuum in one video is great. The big takeaway I get from it is how to best use everything in a multitude of ways. I usually just make only a demi glace and freeze it in cubes and then have to go look up other recipes when I need it to use them up.
In Poland we add to stock also roots of sellers and parsley and also often the green part of leek + a little more herbs
For chicken stock we use lovage, and... in tradition Polish cuisine ... we don't bake meat before cooking... pozdrawiam.
Not just in Poland, it is called Celeriac (Turnip variant). Different vegetable, and I strongly prefer it. It seasons much better and requires less salt later.
I’ve been making chicken stock forever, following the way my Mum made it, basically the same as Andy. Sometimes I add an apple to the pot, I’m guessing the pectin from the apple helps make the stock even most gelatinous. Then cool & freeze in large ice cube trays & bag them up once frozen. Never made beef stock but appreciate the effort. Fish stock is amazing but definitely on the nose, phew! Haha (Best made in outdoor kitchen I’d say) Fantastic information, Thanks Chef!
Hey Andy, I just want to say that I have learned a lot from you and have added a lot of confidence to my cooking. I have been cooking since I was 7 and have been surrounded by amazing chiefs all my life. My man keep it coming my man.
This is the best video I’ve seen on TH-cam regarding stocks and what you can do with them. Love the channel!
Wow what a show! It must of taken days and days! I like to pretend I can cook but watching your content gets me a little closer and less of a liar. Stocks -really important with food cost so high- getting the most out of a hunk of protein- thanks for the lessons!
Must have*
Hi Chef Andy, I'm currently doing my apprenticeship to become a cook. Your videos are amazing and it inspires me to be a better cook. Please keep up with the amazing content! Lots of Love from Germany!
you know, Andy... I was tired watching you.... the amount of work you put in for the video is just insane... Cheers brother. you are simply outstanding. Cheers to your team as well.
THIS video had to be a ton of work, thanks for your effort Andy!
My grandparents had a little farm and I remember my great grandmother doing this when they did butcher some of the pigs or cattle. She had this gargantuan pot she heated over a old woodstove and made stock for like half a year and put it in the freezer, she always said that when she was younger they only made stock a couple of times a year when they had really good meat, since they had no freezers back then (she was born in 1908).
With the bonemarrow she also made little marrow dumplings (Markklöße) for soup which are to this day my favourite soup garnish, they are essentially pure flavour.
I bet her stocks tasted incredible!
@15:41 I'd imagine not many people can watch one of your videos without subscribing. They're just too informative and you're such a good and humble host.
This is FANTASTIC!! I’ve made home socks for years and this gave me a few great new ideas. Why use water when you can use a stock, (rice, some pasta dishes)… I use it for so many things and now need more room in my freezer 🤦🏻♀️😂🤗 Thank you for sharing you talents Andy!!! ❤
I've been cooking a few times a week recently for friends and family to great acclaim. I've worked in a few kitchens, but the majority of what I've learned and put into practice has come from your videos.
Thank you so much Andy for delivering such incredible and practical knowledge in such a kind and accessible fashion.
So much love ❤
Liam
Thanks Liam, I really appreciate that and I'm glad you're finding these videos helpful. I'm sure your friends and family appreciate all the food you've been cooking for them.
That all looks delicious, thanks for a superb video. Like other commenters, I tend to just to pressure cooker collected roasted chicken bones with a couple of onions for 45 minutes. I'm curious if you would ever entertain cutting some corners with a pressure cooker?
First thing I do when get home buying meat, remove all the bones for seperate cooking.
Whenever peel anything, onions, butternuts etc, a different bag for each in the deepfreeze keeping stock, for the stock.
Water from boiling potatoes or anything like that is left to then refigerated/frozen.
Brine from feta cheese used to cook
Sour milk or cream kept for cooking/turning into cheese or yoghurts.
Just soooo many amazing meals, ingredients from things us kitchen muggles throw away ignorantly.
Even seeds form paupau/papaya, dried out make amazing spice for grinding like black pepper.
It's amazing how much time and effort goes into making a modest amount of the end product! Great video, very educating!
Andy is Excellent...
But let's give a shout out to the person or persons that
Filmed this Great Video
Edited this Great Video
Cleaned up all those Pot and Pans for this Video
This Video was very Professionally made...
Bravo Darlings... Bravo
Honestly the most comprehensive stock/sauce video I'm aware of- and I've been training myself to cook on YT for 3 years now! Thank you for sharing your knowledge, chef- I don't think I could cut it on the line just yet, but you've helped me get closer!
I love making stocks. I find it so relaxing.
And randomly, I remember making Espagnole a long time ago. It was a LOT of work, but it did make some amazing sauces,
Not only does a good stock make your food taste great, it also makes it healthier.
I think I like this just as well as Chef Johns classic video about demi glace
Another brilliant video Team! This reminds me of when I once worked in a fine dining restaurant kitchen on work experience to see if I wanted to be a chef. They made all of their own stocks, demiglaze and base sauces from scratch. It was very time consuming but the end dish was sublime and without par. Truly an experience. Andy this clearly demonstrates your exceptional skills, talents and vast experience. Nice one chef. Top production too!
I'm a pan sauce, gravy in the roasting pan, stock cube and soy sauce for colour & salt kind of cook - but I do appreciate the time and effort that goes into a good bordelaise.
Economically, it doesn't make much sense to go out and buy a bunch of bones to make stock with because they are so expensive. So it only makes sense if you happen to have a rotisserie chicken or some other time where you happen to have a bunch of good stock bones. So yes every time I make a pan sauce I use bouillon powder lol.
Yeah most human being now a days do a pan sauce. Not many folks are buying bones and spending days reducing at home
Love pho with extra tendon! The day after the gelatin is sooo guud! Good Chitterlings is rich and gelatinous too! 😊🙏
I already knew how to do all this but it’s been over a decade since I’ve actually watched another chef explain it lol. Great job explaining each step. You made it look and sound very simple. When I learned it was painfully long and stressful.
I usually only see ur shorts, but damn! Watching ur videos are the perfect balance of educational without being too "simple" so it is perfect for me:p refreshers of basics are great to fall asleep to, and then i wake up in the morning ready to make a wellington:p
I also only saw his shorts for a while, and it was a real game changer when I got into his longform content. He is one of the absolute best on youtube. I didn't necessarily love the shorts when I thought that's all there was, because I prefer more info than can be squeezed into a short, but once I got into his other stuff it made me respect the shorts more too. Also, all his shorts actually have recipes in them, which is quite unlike other creators!
Hi Andy, loving this video as an accessible way for those looking to cook like a chef at home. Please keep these coming.
Great Andy. Never thought about the timing for the ingredients. This will change a lot. Also I roastet the different bone and meat parts with tomato paste smeared in it and the result is always to fruity. Thank you very much Andy.
Great stuff. I usually cook chicken stock and demi glace in bulk twice a year. I got a 28L stainless electric cettle for canning which serves as a great stockput - it has a drain and a temperature regulator which allows me to dial it in at 95°C - perfect simmering temperature. I then can the stock or reduced demi glace in 0.1L - 0.5L jars, 30mins at 100°C and store it in empty beer crates. It saves a lot of freezer space.
Your videos make me feel like I'm in culinary school again. You're a great teacher and chef. Bravo!
Andy cooks for us. Great suggestions on everything- each cook can tweak these but this may be the simplest explanation on these sauces I have ever seen. Purists may scoff but 99.9999% of the time - they would never know. Great job Andy!!!
Thank you very much for your detailed stock recipe. I’ve made homemade stock for 30 years under the advice of my mom and grandma, but never knew why I did certain things. I was just following instructions.😊 thank you for explaining why. 👨🏻🎓
Definitely love Andy's channel and videos! Shows how to do things like this at home and how to do it with things that are commonly available to home cooks.
the ice method is a great idea! will try it next time i make a bigger batch. I've always put the bones into boiling hot water for 5-10 min or so to get out most of the impurities. clean up the meat in the sink and start for a second time with cold water, low and slow.
Well made, instructional video made with effort! Much appreciated Andy! Not many videos I've seen goes in depth in making a stock and in explaining them as well! Appreciate the effort. I hope you've rested well after making this video!
This is by far the best treatise on stock that I've found on youtube. Helen Rennie's videos come close, as does Sonny from ThatDudeCanCook, but the amount and quality of information in this video is insane. It's kinda wild how little info there is on making good stock and fine sauces. Thank you so much for making this!!
Best & most important video you've made IMO!! 😍
Wow, thank you!
@@andy_cooks Sincerely
I made my first stock 2 days ago. Now I need to make a new one with your tips :D
Ok, after watching this video I subscribed in a heartbeat. So much information in this man's videos, incredible.
Really enjoyed this video. I have used boxes of stock and condensed versions and never felt that they were good substitutes for homemade. This video is a keeper. I hope Andy puts out a complementary video on how to can the stock. Canning meat products can be very tricky.
Andy! Thanks so much for doing this video! I make all my stocks / Demi’s from scratch! Learnt from Chef John for the ‘cheat’ Demi! 👨🏻🍳
Love from Perth mate! 🇦🇺
Your help is greatly appreciated. But as a family kitchen cook with limited resources and freezer space, I am very happy to use a stock cube.
My husband is sensitive to all alliums (onion, garlic, chives, etc). Being able to make my own stock helps him tremendously.
Excellent video. I'm an enthusiastic stock maker and have been making chicken stock for years. I thought I had it down but you do a few steps I don't but will add to my process after watching this. Cheers Andy.
So cool to see how much you’ve grown over the years, huge fan of your work,THANKS CHEF!
One of the best, if not the best sauce making video I’ve seen on TH-cam
this is without a question a 10/10 video, thank you Andy
I learned sooooo much. I am saving this video so I can spend this winter mastering broths, stocks & gravy’s. I also want to learn bread making. Perfect plan for Minnesota’s winters. Also, a great way to get family & friends to head over in cold, snowy weather. I can’t thank you enough for ‘enriching’ my cooking skills. You are an exceptional teacher, knowledgeable & very easy to understand as well as follow. I just purchased your bench scraper & cooking weight. Thank you to your talented team, prep, camera, editing, etc. They make you look great. Sending love. 🥩🥘🫕
If you bake bread, make sure you’re using einkorn wheat flour. US flour is made with GMO and contains glyphosate, and a strain called dwarf wheat. The excess gluten in dwarf wheat also is bad for you.
This video is absolute perfection. How i long to have a kitchen I can cook in again. But thank you, from the bottom of my heart, for this.
You’re my favorite TH-cam cook! And believe me that’s a good thing. You have “it” my friend
You are my favorite chef. You are hand down my goto guy for recipes. Cheers Andy.
good work chef. Skilled, informative, transparent.
and that my friend, is why 5M people follow you...
A few years back I came across the legendary Helen Rennie and her stock shortcut video. Using premade gelatin packets is absolutely brilliant, if not overly obvious.
Fantastic information, exactly the sort of information people need. I'd love to see more content like this. Thanks so much.
Noted! Glad you enjoyed this one
Purging the bones in salted ice water for 24 hours, changing the water twice, is what I usually do before roasting my bones. Is this step necessary? It's just what I was taught. Would love to know if I can skip this step, or if you know what the benefits are. Love the vids andy!
Gravy seems to be my Eleanor. Fantastic explanation of broths to gravy. short and sweet. Love the browning of the bones, in the oven prior to making the broths. Makes a huge difference in the flavor. Chef's kiss Andy!
My tips for beef stock:
1.Put some clock alarms through the process, just in case you fall asleep or whatever. You don't want to throw away half a day of work just because you take a nap and the broth burns. It happent to me. I was so pissed and the burnt meat smell lasts for days.
2. Make batches as large as you can. The process takes a lot of time and energy (gas or electricity), so you want to be as efficient as possible so it lasts for at least a couple months.
3. Reduce it as much as you can and store it in ice cube trays, then put it in zip lock bags in the freezer so you have your own beef stock concentrate cubes ready to add to any sauce or stew
This is perhaps the best video on TH-cam. I so so wish that I could have a taste at every step. Next time you’re making stock and sauce, give me a buzz 😂
I appreciate this video as it obviously took you days to put together, very well explained and executed. Thanks Andy😊
thats somerious classic old school cooking well done chef havent used sauce espanole in about 30 yrs great video man great explanation concise and well explained for people that are not professional chefs .
Incredible video - so much great information. Thank you.
Lovely video. Does anyone know why the demi glaze is liquid while the beef stock is gelatinous? I'd think that the reducing would make it even more gelatinous
I love making stock, I pressure can mine for storage, but I know that’s not common in Oz (mostly because pressure canners here cost a fortune).
I use chicken feet, wings and necks for collagen.
I’m going to attempt a seafood stock soon.
What an undertaking this video must of been. Thank you for sharing your knowledge and your great attitude. You and your team are awesome!
Really glad you enjoyed it!
Often seen your short clips and enjoyed them in passing. This one, much more detailed and informative has made me a subscriber. Looking forward to more 👏👏👏
Cheers Andy. I'm a chef on sunny coast,have been out of industry for a few years w injury, just getting back into it and using your vids as a bit of a refresher course.
Thanks bro, really appreciate it. All the best with getting back into it, always tough after an injury
Still cracks me up seeing those bent meth spoons for skimming. I winged a similar gravy from turkey and chicken parts for Chrissie a few years back but never realised the timing on the celery and herbs made a difference. Will have to remember that for next time I get the wind up my tail. Thanks Andy!
I utterly agree with you Andy. There is NOTHING like good homade stock. It adds incomparable richness, mouthfeel and depth of flavour. Sadly i cant make it any more. I simply dont have space, either to cook or store it any longer. Not only do i only have a tiny kitchen space with one induction hotplate, i only have a tiny over fridge freezer. Its full with a couple of weeks meat, butter, a bag of bread and maybe some breadcrumbs, and maybe ice cream, milk or some frozen veg. I really wish i could make stock again tho cos its just SO good. Risotto with a home made chicken stock is a revelation. French onion soup NEEDS homemade beef stock.
Thank you for scraping up your veg with a bench scraper and not the blade of your knife! I'm always shocked to see chefs use their knives. Most of us can't sharpen our blades constantly. Homemade stock makes ALL the difference in home cooking. I'm lucky my mother taught me how as a child. Thank you, Andy!
It's not that hard to flip the knife and scrape with the spine either to preserve the edge. Never understood why anyone would treat a knife like that when there is literally a perfect flat edge on the other side. Treat your tools right.
Strop or steel them after every use (for home cook) to realign the edge, it takes less than a minute and saves so much sharpening.
Nice! Definitely useful to learn about how you add even more flavour through roasting, using stalks etc.
Have you tried an instant pot before? We cook bone broth almost weekly and the instant pot cuts that boiling time down to about an hour.
Wow!
Impressive.
I'm just a home cook, so I am going to leave this one for the real chef's.
I just hope a few culinary students and professors watch this. Could make their lives a lot easier.
Best thing you can get if you are seriously into making your own stock is a pressure cooker. Stops the whole house from smelling like the back entrance of a bistro and it's way faster.
👍 my chicken broth always turns up gelatinous. I was taught to add some white vinegar while cooking for better minerals extraction as well.
@@AquariumRandomVideo2 Acids produces cloudy stock, if that matter to you. I wouldn't add vinegar myself. But there is something reassuring to a cook about having a few pints of good broth on hand, one of the most useful things you can have.
@@davidpaylor5666 I use broth and stock for soups only (and sometimes instead of water in stews) so health benefits >> aesthetics in my case. I'm a home cook and a little cloudiness does not bother me
It was well worth the few days of mahi it took to make this video, Andy. A very comprehensive guide and one I'll surely comeback to visit. Tu meke brother. Keeping it real my man!
Amazing Vid Andy. Lots of gratitude for this as well as your easy going approach. Lots love from Seth Efrika 🇿🇦 😃
Thanks from Canada Andy. Love your videos!!! You give me tonnes of inspiration.
Question: So when you're freezing, how do you approach using it as you're not using all of that for one dish? So is it fine to take it out, defrost, use what you need and then refreeze? (Sorry for such a noob question but I LOVE your work!)
I use Knorr stock pots for my sauces. It’s my choice
I wanted to learn how to make good stock, this Video came in perfect!
I have a designated skimming spoon. I took an old large tablespoon and bent it to a 90 degree angle. Perfect for reaching down into deep pots.
You’ve no idea how much this has helped!! An absolute belter of a guy!
Worth making a bucket of popcorn and sitting back and watching again🍿😄 Fantastic info. Great teaching style. And even though I know 80% of this stuff already, still super worthwhile !!
This video was amazing!! Loved it, loved the detail and all the tips on technique. Keep videos like this coming 🎉
Thank you very much for doing this. I had a hell of an education. I've been cooking most of my life. I've always wondered how to make a better gravy, and I've always wanted to roast bones because of your video I plan on trying it for my next gravy. I want to take the time to thank you for making this video and all the work you put into it. I hope that you have a great weekend. And a great week thanks again
This guy is a legend, love this channel so much. Thanks for the crash course on sauces!