I swear the lightning in that kitchen gets better with every video. For a second I thought she moved into a studio kitchen and took her cabinets with her.
I started watching you on Bon Appetit and I will continue to watch whatever content you so generously and lovingly put out, I’m so grateful for your own channel! Your passion and devotion to showing us the ways of cooking in your own words is so refreshing and appreciated. Much love always
Series idea.... "Fond memories" a series about how to build and use fond. I've never thought of putting my sheet pan on a burner and deglazing it - and it seems so obvious!
That's an essential step in making your own really good gravy for a roast. I remember seeing adults doing it in the '80s. Instant gravy comes nowhere near
Indeed, like Carla shows here, but also when you saute stuff in a skillet, the fond gets created, and it's also called deglazing the pan and it's all good flavor. In fact, I didn't have to deglaze per se last night, but I did use some of the shmaltz from the cornish game hen I roasted over Yukon gold taters and that shmaltz ended up being part of the gravy with crimini mushrooms I had sauteed before adding to the bachamel sauce that became the base of the gravy.
the first time i saw the stock/toast/poach on your insta stories i knew it was a game changer! one of my fav quick little meals when i have homemade stock on hand
I bought your book!! Then the day after I got it, I went to the hospital. It’s been almost a week. I’m so excited to cook from it. I’ve already made so many of these recipes. I love the spin its. I’m so excited to USE THE HECK out of this book!!
I tend to make a traditional chicken stock with aromatics, peppercorns, bay leaves etc (typical herbs found in the bouquet Garni) and along with the onion and call it good, then as it cooks check for seasoning (salt and add some when I feel it needs it). Outside of that, I can doctor it anyway I need to later. I just pour into dedicated ice cube trays for just such things and then when frozen, put into either bags or airtight containers and into the freezer for preproportioned stock of about a tablespoon a cube. I can then leave some unfrozen for that night's meal if need be. The dishes you made with the stock sound yummy.
omg I bet your the greatest friend to have when your sick... now next time im sick all im going to be able to think about is Carla's homemade chicken stock 🤤
I feel so late to the party... I've loved you, Sohla and Claire so much.. And i JuSt found out about your channel.. how slow am i .. but no worries.. I'm here.. subscribed and here to support! much love
I'm loving these videos! I got a copy of your cookbook from the library after watching so many of the videos in this series, but something about seeing you talk through the process makes it feel so much easier to try these recipes than just reading them in the book
Recently discovered your channel and am so happy! Love your style, your show, your recipes, your kitchen, can’t wait to get your book ☺️ oh and your kitchen lovely… for those of us kitchen gadgets and pan collectors 🤦🏻♀️😂 would you mind sharing where did you get that little Aga vanilla cast iron pan? And are your copper pans Mauviel? Thank you! 🥰
Crispy gone soggy is a Japanese mystic who makes soup all day!!!. I've done this so many times it's ridiculous.. Remember the French do this only with beef bones without the egg and with large amounts of caramilised onions.. :-) French onion possibly one of the best soups on the planet although there is an Indian soup that might eclispe it.
I'd say in the fridge, no more than 2-3 days, up to 3-6 months in the freezer. Best thing is to decant into ice cube trays set aside for this kind of thing and freeze them into cubes (about a tablespoon per cube) and then put them into either a bag or airtight container then pop them in the freezer.
can you recommend a method for effectively removing sticky labels from glass jars? I find that even Go-Gone and scrubbing makes a mess. I am curious what you do to keep your jars and make them cuties. Thank you
Some labels, no matter what you do, will not come off. I soak glass jars in hot soapy water - usually the labels slide right off. If there's residue that doesn't easily come off with a scrubbie, I rub it off with nail polish remover. Not the fancy scented stuff, just generic unscented acetone.
P.S. I worry I may have a troubling relationship with food now, because when when she held that sheet up to show just how much brown & golden goodness needed deglazing, I almost licked my TV.
With regard to the fat in the soup. Don't skim the fat off unless you plan to use it for cooking. Fat has never been the problem in our food or our diet. Processed carbohydrates and sugar are. I am not suggesting that anyone eat fat with a tablespoon but it's important to get a good amount of healthy fat in your diet. This can be in the form of avocado, olive oil, grass-fed butter, yogurt and cheese. Pasture raised eggs are also a good source of healthy fats and omega-3s. Avoid what used to be known as heart healthy vegetable oils. They were never healthy for our hearts or any other part of us. There is a lot of important information available to counter what we've all been taught that is incorrect. It's difficult to make a statement such as this one without backing it up but this isn't the right place to write pages. If anyone wants references or a few resources to use as a place to start, let me know and I'll be happy to provide them.
I swear the lightning in that kitchen gets better with every video. For a second I thought she moved into a studio kitchen and took her cabinets with her.
I think she just keeps getting more radiant and it's lighting the room around her. Happiness shows!
@@bethhelminiak5063 i admire your positivity! That genuinely put a smile on my face, blessed be! 🤗
I just found this channel! I didn’t realize how much I missed seeing her. I used to watch Bon Appetit everyday. I’m so happy to see Carla again!
I'm sorry that we cut the part of the video when I talked so much sh*t about bone broth.
I started watching you on Bon Appetit and I will continue to watch whatever content you so generously and lovingly put out, I’m so grateful for your own channel! Your passion and devotion to showing us the ways of cooking in your own words is so refreshing and appreciated. Much love always
Series idea.... "Fond memories" a series about how to build and use fond. I've never thought of putting my sheet pan on a burner and deglazing it - and it seems so obvious!
That's an essential step in making your own really good gravy for a roast. I remember seeing adults doing it in the '80s. Instant gravy comes nowhere near
Brilliant
Indeed, like Carla shows here, but also when you saute stuff in a skillet, the fond gets created, and it's also called deglazing the pan and it's all good flavor. In fact, I didn't have to deglaze per se last night, but I did use some of the shmaltz from the cornish game hen I roasted over Yukon gold taters and that shmaltz ended up being part of the gravy with crimini mushrooms I had sauteed before adding to the bachamel sauce that became the base of the gravy.
I think Carla is my favourite TH-cam chef, and that's the top of a surprisingly long list. Rock on, lady.
who else is on the list?!
This really does sound so good
this woman taught me how to cook. I'm not even joking. Nigella and Carla FOR LYF
There is not a cuter cook on this planet♥️
The WAY my house smells right now! It’s not even right now good the garlic and turkey smell roasting. Wow.
not gonna lie i rly needed to watch carla make chicken stock today, thank you for this calming content 🥰
YES NEW EPISODE
the first time i saw the stock/toast/poach on your insta stories i knew it was a game changer! one of my fav quick little meals when i have homemade stock on hand
I love your videos and I do believe that was the prettiest egg I've ever seen!
That Sounds So Good is a great cookbook. Thank you, Carla.
1. Finally my love for things that are crispy going soggy is validated!
2. YOU HAVE A MOOMIN MUG 🤩 so i love you even more now
When you combined everything at the end. 🤤
That Aga pot is SO ADORABLE! This looks so yummy.
shattering c r i s p QUALITY. Amen, sis!
I bought your book!! Then the day after I got it, I went to the hospital. It’s been almost a week. I’m so excited to cook from it. I’ve already made so many of these recipes. I love the spin its. I’m so excited to USE THE HECK out of this book!!
Love these videos and Carla's explanations; so clear and good energy!
the best series on the webs!
I tend to make a traditional chicken stock with aromatics, peppercorns, bay leaves etc (typical herbs found in the bouquet Garni) and along with the onion and call it good, then as it cooks check for seasoning (salt and add some when I feel it needs it). Outside of that, I can doctor it anyway I need to later. I just pour into dedicated ice cube trays for just such things and then when frozen, put into either bags or airtight containers and into the freezer for preproportioned stock of about a tablespoon a cube. I can then leave some unfrozen for that night's meal if need be.
The dishes you made with the stock sound yummy.
I couldn’t wait for you to put them all together!! Big explosion at the end of the film!! Yes!!
Carla Lalli, My cookin Hero.
oh i love sipping stock this sounds delightful
omg I bet your the greatest friend to have when your sick... now next time im sick all im going to be able to think about is Carla's homemade chicken stock 🤤
stock is love stock is life
thanks carla, was wonderful as always to watch you cook
This is how I make stock! It’s the best. Vegetables not needed
Just found your channel. Love it! Real food.
I feel so late to the party... I've loved you, Sohla and Claire so much.. And i JuSt found out about your channel.. how slow am i .. but no worries.. I'm here.. subscribed and here to support! much love
I love watching these videos.
that fond can be a desktop background! it's so beautiful
I'm loving these videos! I got a copy of your cookbook from the library after watching so many of the videos in this series, but something about seeing you talk through the process makes it feel so much easier to try these recipes than just reading them in the book
What a great stock liquid to use in making rice.
Another winner from the beautiful Carla
Recently discovered your channel and am so happy! Love your style, your show, your recipes, your kitchen, can’t wait to get your book ☺️ oh and your kitchen lovely… for those of us kitchen gadgets and pan collectors 🤦🏻♀️😂 would you mind sharing where did you get that little Aga vanilla cast iron pan? And are your copper pans Mauviel? Thank you! 🥰
Once again, beautiful you and beautiful food!
Seriously. OMG. Thank you.
What a beautiful ladle
You are such a breath of fresh air, Carla.
Would you use this stock as the 'brodo' in tortellini en brodo or is it too assertive for that?
oh absolutely, would be perfect
Carla. Friend. Now I’m hungry and I’m stuck at my desk!
Looks delicious , thank you for sharing !!! 😊
Crispy gone soggy is a Japanese mystic who makes soup all day!!!. I've done this so many times it's ridiculous.. Remember the French do this only with beef bones without the egg and with large amounts of caramilised onions.. :-) French onion possibly one of the best soups on the planet although there is an Indian soup that might eclispe it.
Honestly, just give me that sheet pan of schmaltz and a spatula, and I'm good to go.
carlas so cool
Carla, love the cookbook along with the videos. Have you ever used the instant pot for making stock? It's my only way to make stock these days.
Awesome. What is the bowl the grains are in? Love that size …
Sounds good!
I really like bay leaf... I'll add it as part of cooking down tomatoes over the summer months, as opposed to something like basil on occasion.
How do we feel about.. brothy grains, toasty bread and a poached egg?!?
12:50 noted lol
YUM. Carla, how long will the stock last in the fridge/what’s the best container to freeze stock in??
I'd say in the fridge, no more than 2-3 days, up to 3-6 months in the freezer. Best thing is to decant into ice cube trays set aside for this kind of thing and freeze them into cubes (about a tablespoon per cube) and then put them into either a bag or airtight container then pop them in the freezer.
i usually just pour it into those 32oz plastic deli containers and freeze them. just make sure to leave room at the top for expansion
I pour cooled stock (carefully) into zipper bags, usually 2 cups each, and freeze flat. Scaredy cats can double up the bags.
can you recommend a method for effectively removing sticky labels from glass jars? I find that even Go-Gone and scrubbing makes a mess. I am curious what you do to keep your jars and make them cuties.
Thank you
Some labels, no matter what you do, will not come off. I soak glass jars in hot soapy water - usually the labels slide right off. If there's residue that doesn't easily come off with a scrubbie, I rub it off with nail polish remover. Not the fancy scented stuff, just generic unscented acetone.
P.S. I worry I may have a troubling relationship with food now, because when when she held that sheet up to show just how much brown & golden goodness needed deglazing, I almost licked my TV.
What kind of pan is the one Carla used for the bread?
What happens to the meat on the bones? Do they just get thrown out?
I missed you lolol
What came first the chicken or the egg?
hie what brand of pepper mill are you using currently?
Mannkitchen
So early!
With regard to the fat in the soup. Don't skim the fat off unless you plan to use it for cooking. Fat has never been the problem in our food or our diet. Processed carbohydrates and sugar are. I am not suggesting that anyone eat fat with a tablespoon but it's important to get a good amount of healthy fat in your diet. This can be in the form of avocado, olive oil, grass-fed butter, yogurt and cheese. Pasture raised eggs are also a good source of healthy fats and omega-3s.
Avoid what used to be known as heart healthy vegetable oils. They were never healthy for our hearts or any other part of us. There is a lot of important information available to counter what we've all been taught that is incorrect. It's difficult to make a statement such as this one without backing it up but this isn't the right place to write pages.
If anyone wants references or a few resources to use as a place to start, let me know and I'll be happy to provide them.
Ppl actually through away the pan cracklins only bc they're not real cooks YET* ...C, that's the carbon steel pan of my dreams
be careful feeding the kitty with that, contains garlic and a lot of salt