Adam, I rarely comment (more like never) on YT, though there are many edu videos. But your way and your style is SO nice, smooth, cultured, you are well spoken, seem very humble, know your subjects, your videos are a joy to watch! Thank you (not only) for this series!
You had me at double soup. I have been addicted to making ramen over the past few weeks. Here's to making better ramen one bowl at a time. Thank you for this wonderful series Adam.
You're like the exact opposite of Gordon Ramsay in terms of personality and disposition. That said, I think you've definitely got the style and talent to be a more famous TV/media chef.
@@darae3936 I have and he still is bouncy and nervous. Don't get me wrong he is lovely and and very informative and far removed from his loud and often obnoxious TV personality but still his coke induced mannerisms and jumpyness are definetly not what you'd call calming :D
Have made this broth a couple times now, and have one suggested amendment to the process. I added the fish broth to the meat broth and tasted it as I went for the umami balance I preferred. In the end, only ended up using about half of what was made. I then did the final reduction of that blend as per instructions. Once the concentration was intense enough, found that the umami taste had been all but lost - my bad! In the future, will first reduce the meat broth alone to the level of concentration (5.5 hours + the final 1/3 reduction) and intensity preferred, and only then do a final blend with the fish stock to hit that perfect umami taste. All to say, only do the final reduction, with the meat broth, not both combined. Fish stock did not really need to be reduced any further, as it was quite strong already. This method gives you better control of your stock's umami flavor. Thanks again for this wonderful series Adam💖
Thank you Adam! Amazing recipe! I do need to add one thing for those who are in USA, you don't have to worry about boar taint as the male pigs are either castrated a few weeks after birth or taken to slaughter a month before maturity. I also took some liberties in the recipe. For the gyokai I used dried pollock, bonito flake, and shredded squid. For the meat stock I also went for a paitan
This channel is quickly becoming one of my favorite cooking channels. Thank you. Me and my partner used tips from your videos to make ramen recently and it was great. Really like the style and that the reason behind things is explained so you are learning about why things are done rather than just following things step by step. Really hope you cover more Szechuan dishes in the future but to be honest I will probably watch whatever you cover.
I can't wait to see the final product. What I love about this series is the inspiration I get while seeing the different possibilities just putting one bowl together. It's a never ending "back to the lab again" every time you taste the final product.
Adam, you're a boss! My girlfriend and I are working our way through all of your videos and not a single one was boring or dull. You're one of the best cooking show hosts in Australia. you really do convey all of what you mean, in a way that anyone can watch it and really see what you're seeing, even in such a short time. I wouldn't mind if you wanted to make the videos a bit longer. Can't wait for more
Your calm, relaxed voice is so medicinal. After a stressful day I just watch one of your videos and all the stress goes away but I’m left hungry instead. Brilliant work
Forget recipes for once Adam, u have a voice to relax ppl. Its a meditation mate. Love ur voice and ur calmness and your patience displayed. Love your channel.
I would love to taste that soup. Yummy Thank you for all of the great information. I miss living in Japan but fortunately my wife is Japanese and loves to cook and I do too. I love when I cook Japanese food for her and she says ,”That taste just like Japanese ----!”So glad to get her approval. Now with your helpful recipes etc I can cook more authentically and she can enjoy better. Thank you!😀
I am left with an extraordinary feeling of positive peacefulness and pure zen after watching any video of yours! Super knowledgeable about your ingredients, my man, very impressive! I am definitely making ramen with each video. I found it very interesting about using sow bones, you have experience that some of us don't, and I appreciate you sharing this with us all. Food is meant to be shared and you certainly embrace that, as do I! Thank you so very much! Keep it up, your an inspiration for sure!
Absolutely, much easier than skimming by hand. Just bring water to boil, add your pork, let it boil for under a minute and pour away. Than fill again with cold water and boil gently for many hours.
Thank you Adam for your videos. I was pretty confident about my fried rice skills for years and was pretty happy about your recipes but your ramen school made me do it this week. Started with my Chashu and eggs couple of days ago. Finally tasted the full ramen last night and it was a game changer honestly. I would love you to make a Tsukemen recipe. Kind of the really thick Mita Seimen broth in Japan. Is there any chance you go through this ?? Anyway thank you for the recipes, the advise and the quality content you creating. Keep doing what you do. It's amazing. Cheers from Belgium.
Hello, Adam! Greetings from Canada. My husband and I recently discovered your channel and love everything you do. We especially enjoy the way you speak on camera -- very gentle cadence and mellow atmosphere. :) Best wishes from two new fans!
Good timing! Off for 5 days, on the "to do" list is make a few gallons each of chicken and pork ramen broth! I'm a weird American, don't like the dried/preserved/fermented seafood (can't do Kimchee thanks to shrimp paste). Love a clean fresh fish/seafood broth, but preserved stuff I stick to smoked fish. Thanks for the great video!
Hi Adam, love your school. I may have missed it, but have you done a video on Tonkatsu soup base? Would love to see you do one if you haven't. Keep up the good work. :-)
Is there a way you could do an episode on a pure seafood broth? I would like to learn how to use the carcass from a whole fish for ramen broth. Please 🙏
Thank you, Mr. Liaw. I appreciate your video and in-depth explanation. I would like you to advise, if you wish, your opinion regarding long-braised bone broth. My personal method is to roast off beef, pork or chicken bones at 550 degrees Fahrenheit for 25 to 45 minutes (depending upon the amount), seasoning liberally with sea salt, adding in onion skins, onion root ends, celery leaves and the root end (basically the detritus from using the rest in recipes; my freezer is full of baggies) before placing in several slow cookers (I make a LOT), covering with cold water and allowing them to braise for five (5) to six (6) days. I add water as needed to keep the bones immersed. The chicken bones begin to disintegrate after three days (wonderful for pet food) while the pork and beef bones turn to meal after the sixth day. All of the collagen, gelatin and utterly delicious flavor is extracted into the bone broth. I then pressure can quart after quart of this broth (I have a 941 All American). They’re shelf stable for years. I use up the bone broth as soup bases but also in my braised meats or sauces. The myriad benefits are astounding.
Can you use dried shiitakes? If so, should I rehydrate them first for several hours or place them straight in w the other ingredients. Thank you. This looks delicious.
Hi Adam! Big Fan of your cooking videos! Learnt a lot of things from you! Your passion for cooking is inspiring! Do you happen to have any good Hot Plate ToFu Recipes to share?
Love the videos, just found your channel a few weeks ago and I've been hooked on Ramen School and Dumpling School. Quick question for you; have you ever experimented with adding ingredients to your broth borrowed from other cultures? Whenever I'm making European-style soups/stocks/sauces I add my saved Parmesan rinds for some extra flavor and am wondering what it would taste like added to a super rich broth like this!
Hi Adam! First of all, love the channel, and this series specially. I know this is an old video, but I need to ask anyway :). There is no way I can get a hold of dried anchovies where I live (and trust me, I tried...). Is there a way of substituting them for shrimp shells? I know that they will probably add more on the fish flavor side than the umami one, but I was just thinking about suitable alternatives. Any thoughts? Thanks so much, and thanks for the great content :) Cheers and love from Argentina.
I'm loving these recipes!! Any chance we'll get a vegan stock? I have a few vegan friends who I would love to treat at a dinner party! Also, I have an issue with my bowels meaning I can't digest fat, Gluten, and oils very well, so if you have a full ramen recipe for people like me with trouble digesting such things it'd be much appreciated! I struggle so much with finding tasteful dishes that cater to my dietary needs.
hey Adam can you explain a little more about why this didnt turn milky like tonkotsu even though gelatin got extracted? what's different at the chemistry level that a rolling boil would result in this becoming milky? or is it just the agitation from the heavy boiling that causes it?
I love these videos. Does anyone know whether to rinse off the salt of the mobs or just place it into the pot right out of the package? I noticed a high amount of salt on mine.
Of course these days you can do anything with ramen, but historically it isn't usual to roast bones for Asian stocks or ramen for a lot of reasons. I have been to some modern ramen places that do roast bones, but that is for specific styles of ramen. I might include it in a future video. There is a style of modern tsukemen that uses roasted bones that I like very much.
@@adamliaw also, are any broths made with beef? I don't eat pork. Can you substitute beef for pork, and is there anything necessary to know or needed to adjust recipes that are switched if possible? Thanks.
I love your videos! I just really wish I can make some of the recipes you're showing the world, especially ramen based recipes, but sadly I can't, due to my religion not allowing the essentials for making even just the stock (pork, alcohol based ingredients like mirin, wine, etc.), and I really wish there were a way to find good substitutes for these recipes
I would ask an elder who cooks and observes your religion. They will know what a good substitute would be. Often a small amount of the corresponding vinegar (rice wine vinegar) mixed with water can be used instead of the wine. If the wine is a very sweet one you’ll need to add sugar of some type.
hi Adam, I'm already cooking the bones and wondering if I could not take the broth from the Chachu for the base of the soup? Sorry my english is not as good as i wish!
What stock would you use for a miso/spicy miso? I've tested some different things but what is the usual method? I've had miso ramen in Japan made from tonkotsu stock (I'm almost certain), but other times the stock seems much more light. A bit hard to decipher what exactly it is when it is hidden behind the miso flavor/texture..
Is it possible to use stock made from game (roe deer, hare, duck or doves) and what kind of ramen do i make? And what kind of ramen do i make from small shrimps
I have loved Ramen ever since I was 5 years old. Now I am 23 and still love Ramen even though I have never been to Japan. Adam your Ramen school series is amazing. Thank you.
thanks Adam beats going to Singapore an attending a expensive ramen school , thankyou so much for sharing your knowledge on the amazing dish , I make Italian salami for my self and thanks for letting viewers know about the pork issues with male pigs it is a huge problem in salami making
I like the videos and how he really does the work to break things down for the viewers. I just wish he would take that music off or change it up some. It comes on to hard in some parts and I had to mute the video.
You will probably discover that that it has lost most of its flavor to the stock. If you want to be as efficient as possible, you could make a second, weaker stock with the same bones and meat, but I wouldn't use that stock for anything but a substitute for water in your cooking (weak flavor is better than no flavor). Certainly not as a base for soup or sauce, it will not be flavorful enough. Once you've made a second stock, you'll probably find that any meat is totally soft and completely flavorless and the bones crumble in your hands.
Chicken salad is an option, but since the meat itself will be pretty flavorless you'll need to pep it up -- I usually add curry powder, raisins, slivered almonds (what Brits would call coronation chicken). The pork could presumably be used that way too. Or you could chop/shred it and use as taco or enchilada filling, again after adding a good bit of spice/sauce. If you have a barbecue sauce you like, treat it like pulled pork and eat it on a bun. It obviously won't be as good as those things made with purpose-cooked meat, but it's a reasonable way to use it up if you'd rather not throw it all away.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
I find his voice and bgm calming.. makes me want to rest and relax
The real reason is the background music.
Adam, I rarely comment (more like never) on YT, though there are many edu videos. But your way and your style is SO nice, smooth, cultured, you are well spoken, seem very humble, know your subjects, your videos are a joy to watch! Thank you (not only) for this series!
You had me at double soup. I have been addicted to making ramen over the past few weeks. Here's to making better ramen one bowl at a time. Thank you for this wonderful series Adam.
I could listen to him all day. You should have been my maths or science teacher, I would have been a doctor. Thanks for sharing
Naana Mora 😂 agree
Seems like a lovely stock! 🥰 I’m learning so much about ramen from this series!
You're like the exact opposite of Gordon Ramsay in terms of personality and disposition.
That said, I think you've definitely got the style and talent to be a more famous TV/media chef.
You've obviously never seen his actual cooking shows. Not the personality showcase on reality TV.
@@darae3936 I have and he still is bouncy and nervous. Don't get me wrong he is lovely and and very informative and far removed from his loud and often obnoxious TV personality but still his coke induced mannerisms and jumpyness are definetly not what you'd call calming :D
Have made this broth a couple times now, and have one suggested amendment to the process. I added the fish broth to the meat broth and tasted it as I went for the umami balance I preferred. In the end, only ended up using about half of what was made. I then did the final reduction of that blend as per instructions. Once the concentration was intense enough, found that the umami taste had been all but lost - my bad!
In the future, will first reduce the meat broth alone to the level of concentration (5.5 hours + the final 1/3 reduction) and intensity preferred, and only then do a final blend with the fish stock to hit that perfect umami taste. All to say, only do the final reduction, with the meat broth, not both combined. Fish stock did not really need to be reduced any further, as it was quite strong already. This method gives you better control of your stock's umami flavor. Thanks again for this wonderful series Adam💖
Thank you Adam! Amazing recipe! I do need to add one thing for those who are in USA, you don't have to worry about boar taint as the male pigs are either castrated a few weeks after birth or taken to slaughter a month before maturity. I also took some liberties in the recipe. For the gyokai I used dried pollock, bonito flake, and shredded squid. For the meat stock I also went for a paitan
Man, your videos are honestly so soothing and relaxing after a long day of work. Appreciate it man, keep it up.
Hi Adam, I would like to thank you for sharing all this knowledge about ramen. It’s great to know you among us ramen content creators!
This channel is quickly becoming one of my favorite cooking channels. Thank you. Me and my partner used tips from your videos to make ramen recently and it was great. Really like the style and that the reason behind things is explained so you are learning about why things are done rather than just following things step by step. Really hope you cover more Szechuan dishes in the future but to be honest I will probably watch whatever you cover.
You have the most relaxing videos ever
I can't wait to see the final product. What I love about this series is the inspiration I get while seeing the different possibilities just putting one bowl together. It's a never ending "back to the lab again" every time you taste the final product.
Adam, you're a boss! My girlfriend and I are working our way through all of your videos and not a single one was boring or dull. You're one of the best cooking show hosts in Australia. you really do convey all of what you mean, in a way that anyone can watch it and really see what you're seeing, even in such a short time. I wouldn't mind if you wanted to make the videos a bit longer. Can't wait for more
Your calm, relaxed voice is so medicinal. After a stressful day I just watch one of your videos and all the stress goes away but I’m left hungry instead. Brilliant work
Forget recipes for once Adam, u have a voice to relax ppl. Its a meditation mate. Love ur voice and ur calmness and your patience displayed. Love your channel.
I greatly enjoy your videos and learn something new everytime.
Not enough likes and comments, this mini series is gold.
I would love to taste that soup. Yummy
Thank you for all of the great information. I miss living in Japan but fortunately my wife is Japanese and loves to cook and I do too. I love when I cook Japanese food for her and she says ,”That taste just like Japanese ----!”So glad to get her approval. Now with your helpful recipes etc I can cook more authentically and she can enjoy better. Thank you!😀
Thanks for the hint with the anchovies, Adam. I love the flavour but have always been confronted with how to prepare them. So many methods!
Not just a cooking show-every episode is an experience!
I am left with an extraordinary feeling of positive peacefulness and pure zen after watching any video of yours! Super knowledgeable about your ingredients, my man, very impressive! I am definitely making ramen with each video. I found it very interesting about using sow bones, you have experience that some of us don't, and I appreciate you sharing this with us all. Food is meant to be shared and you certainly embrace that, as do I! Thank you so very much! Keep it up, your an inspiration for sure!
Never finished a video he uploads. Always fell asleep halfway due to the calming bgm and adam's voice.
your videos are so educational on so many levels.
I've always blanched my bones before making any stock. I find that this solves the gamy or barnyard odor that you describe.
I was going to ask why he didn't do that...
Absolutely, much easier than skimming by hand. Just bring water to boil, add your pork, let it boil for under a minute and pour away. Than fill again with cold water and boil gently for many hours.
Blanched bones will effect the colour of the end result , depends what result you wanted
Lovely , well explained , and full of knowledge I’m very happy I found you
Aaaand you sold me a book with these videos, well done videos, keep me coming please and I’ll keep buying your books,
Nice... Cant wait for more ramen info.. im not a japanese nor chinese but i really want to learn about their ramen.. thanks for the videos..
Thank you Adam for your videos. I was pretty confident about my fried rice skills for years and was pretty happy about your recipes but your ramen school made me do it this week. Started with my Chashu and eggs couple of days ago. Finally tasted the full ramen last night and it was a game changer honestly. I would love you to make a Tsukemen recipe. Kind of the really thick Mita Seimen broth in Japan. Is there any chance you go through this ??
Anyway thank you for the recipes, the advise and the quality content you creating. Keep doing what you do. It's amazing. Cheers from Belgium.
It's just relaxing listening to you talk.
I can't wait till you cover tonkotsu ramen
Hello, Adam! Greetings from Canada. My husband and I recently discovered your channel and love everything you do. We especially enjoy the way you speak on camera -- very gentle cadence and mellow atmosphere. :) Best wishes from two new fans!
Perfect! Thanks man! Love your channel
You should include ingredients lists in your description
You're so good at explaining the principles of the cooking, and everything is so professional! Great channel, new subscriber!
Looks excellent - looking forward to the next video.
Adam, please, please continue to make more variations of ramen!
I’m really enjoying your channel, thank you.
Hits us with that Tonkotsu fam. Love the vids
His voice is so calming
Loving this series so much!
Fantastic video and very educational. I'd like to know Adam if you use the meat that was in the stock for anything?
sensacional sua aula fantastica estou adorando
Good timing! Off for 5 days, on the "to do" list is make a few gallons each of chicken and pork ramen broth!
I'm a weird American, don't like the dried/preserved/fermented seafood (can't do Kimchee thanks to shrimp paste). Love a clean fresh fish/seafood broth, but preserved stuff I stick to smoked fish.
Thanks for the great video!
So relaxing. Keep up the good work.
I love these videos! I'm definitely going to try cooking this soon.
Hi Adam, love your school. I may have missed it, but have you done a video on Tonkatsu soup base? Would love to see you do one if you haven't. Keep up the good work. :-)
I find your passion pleasing
Adam Liaw how would you make a consommé Soup? I would love to see a video on your process.
can you make a recipe for japanese curry from scratch(paste), please...
Is there a way you could do an episode on a pure seafood broth? I would like to learn how to use the carcass from a whole fish for ramen broth. Please 🙏
Thank you, Mr. Liaw. I appreciate your video and in-depth explanation. I would like you to advise, if you wish, your opinion regarding long-braised bone broth. My personal method is to roast off beef, pork or chicken bones at 550 degrees Fahrenheit for 25 to 45 minutes (depending upon the amount), seasoning liberally with sea salt, adding in onion skins, onion root ends, celery leaves and the root end (basically the detritus from using the rest in recipes; my freezer is full of baggies) before placing in several slow cookers (I make a LOT), covering with cold water and allowing them to braise for five (5) to six (6) days. I add water as needed to keep the bones immersed. The chicken bones begin to disintegrate after three days (wonderful for pet food) while the pork and beef bones turn to meal after the sixth day. All of the collagen, gelatin and utterly delicious flavor is extracted into the bone broth. I then pressure can quart after quart of this broth (I have a 941 All American). They’re shelf stable for years. I use up the bone broth as soup bases but also in my braised meats or sauces. The myriad benefits are astounding.
Learned a lot from #ramenschool , looking forward to your version of chicken paitan ramen
Adam why dont you make a Noodle soups series , it would be great !!
Can you use dried shiitakes? If so, should I rehydrate them first for several hours or place them straight in w the other ingredients. Thank you. This looks delicious.
:) Can't wait to see the expression on my butchers face when I ask for pork neck bones from a sow! ;)
Thanks for the tip!!
Hi Adam! Big Fan of your cooking videos! Learnt a lot of things from you! Your passion for cooking is inspiring! Do you happen to have any good Hot Plate ToFu Recipes to share?
Thanks for showing us the recipe!
I NEED!!! 😭🍜🍜❤️ I’m awaiting a dinner companion and watching this video
That looks so good!
keep up the amazing work!
To clarify... were those dried fishlets 'sardines' as you said, or 'anchovies'? Thanks
The problem here is you didnt blanch the bones and clean it after .thats why you got dark bone broth .
Love the videos, just found your channel a few weeks ago and I've been hooked on Ramen School and Dumpling School. Quick question for you; have you ever experimented with adding ingredients to your broth borrowed from other cultures? Whenever I'm making European-style soups/stocks/sauces I add my saved Parmesan rinds for some extra flavor and am wondering what it would taste like added to a super rich broth like this!
Hi Adam! First of all, love the channel, and this series specially. I know this is an old video, but I need to ask anyway :). There is no way I can get a hold of dried anchovies where I live (and trust me, I tried...). Is there a way of substituting them for shrimp shells? I know that they will probably add more on the fish flavor side than the umami one, but I was just thinking about suitable alternatives. Any thoughts? Thanks so much, and thanks for the great content :) Cheers and love from Argentina.
Just came across your channel recently really love your videos, I have one question how many bowls of ramen stock can we get from this recipe?
I'm crying! When You lifted up the lid of the pot for the fist time at 3:13, that sound reminded me of Tokyo Drift by Teriyaki Boys. :D :D
I'm loving these recipes!!
Any chance we'll get a vegan stock? I have a few vegan friends who I would love to treat at a dinner party!
Also, I have an issue with my bowels meaning I can't digest fat, Gluten, and oils very well, so if you have a full ramen recipe for people like me with trouble digesting such things it'd be much appreciated! I struggle so much with finding tasteful dishes that cater to my dietary needs.
@adamliaw Can this work with chicken only? And so goes for the tare if we could do it alcohol-free...(?)
I really love your videos and your style, but the numerous fade-to-black cuts are a bit odd, I wonder if there's a reason for them?
hey Adam can you explain a little more about why this didnt turn milky like tonkotsu even though gelatin got extracted? what's different at the chemistry level that a rolling boil would result in this becoming milky? or is it just the agitation from the heavy boiling that causes it?
Just wondering why no ginger & garlic used in this richer broth where it is used in the basic broth? My broth is on and I’m tempted to add them…..
I love these videos. Does anyone know whether to rinse off the salt of the mobs or just place it into the pot right out of the package? I noticed a high amount of salt on mine.
This is a great tutorial for soup too, I'm gonna use a lot of your techniques to bump up my soup game
Liked, and shared. Keep up the great videos.
What is your opinion on roasting the bones before cooking? Saw it in frenchguycooking tutorial and he said it deepens the flavor.
Of course these days you can do anything with ramen, but historically it isn't usual to roast bones for Asian stocks or ramen for a lot of reasons. I have been to some modern ramen places that do roast bones, but that is for specific styles of ramen. I might include it in a future video. There is a style of modern tsukemen that uses roasted bones that I like very much.
@@adamliaw also, are any broths made with beef? I don't eat pork. Can you substitute beef for pork, and is there anything necessary to know or needed to adjust recipes that are switched if possible?
Thanks.
I love your videos! I just really wish I can make some of the recipes you're showing the world, especially ramen based recipes, but sadly I can't, due to my religion not allowing the essentials for making even just the stock (pork, alcohol based ingredients like mirin, wine, etc.), and I really wish there were a way to find good substitutes for these recipes
I would ask an elder who cooks and observes your religion. They will know what a good substitute would be. Often a small amount of the corresponding vinegar (rice wine vinegar) mixed with water can be used instead of the wine. If the wine is a very sweet one you’ll need to add sugar of some type.
How about vegetarian/vegan ramen soup base/ tare that is hearty yet delicious as well?
Does anyone know where he gets his pots and pans from? Can tell the stock pot is le cruset but just love his cookware.
ugh this look MOUTHWATERING!! I wish I was able to keep anything on the burner for 8 hours straight!!
How about using a slow cooker on low heat and a timer with lots of on/ off settings for even more control.
How long can I keep the stock in a refrigerator or freezer?
hi Adam, I'm already cooking the bones and wondering if I could not take the broth from the Chachu for the base of the soup? Sorry my english is not as good as i wish!
What stock would you use for a miso/spicy miso? I've tested some different things but what is the usual method? I've had miso ramen in Japan made from tonkotsu stock (I'm almost certain), but other times the stock seems much more light. A bit hard to decipher what exactly it is when it is hidden behind the miso flavor/texture..
Teach me Bob Ross of cooking!!! ^_^
Any chance we will see a tonkatsu broth?
you want to make a broth out of deep fried pork cutlets?
Do you do something with all the meat and vegetables you remove from the broth? Do you eat them?
Is it possible to use stock made from game (roe deer, hare, duck or doves) and what kind of ramen do i make?
And what kind of ramen do i make from small shrimps
I have loved Ramen ever since I was 5 years old. Now I am 23 and still love Ramen even though I have never been to Japan. Adam your Ramen school series is amazing. Thank you.
Is the dried seafood you use usually salted? The only dried seafood that I can get from my Asian grocery store are all salted
thanks Adam beats going to Singapore an attending a expensive ramen school , thankyou so much for sharing your knowledge on the amazing dish , I make Italian salami for my self and thanks for letting viewers know about the pork issues with male pigs
it is a huge problem in salami making
Why not use heads of sardines and take out the intestines? We normally keep the headfor fish stock?
I like the videos and how he really does the work to break things down for the viewers. I just wish he would take that music off or change it up some. It comes on to hard in some parts and I had to mute the video.
In the french West Indies we also make a difference with female / male pigs 😊😊
Love your videos! 💖👍😋
I’m early for today’s lesson!
I have a question, if there's no konbu and katsuobushi... what can I use as substitute? whether its in garnishing or making stock?
Hi. What to do with the leftover meat from the stock?
Great minds think alike? I just posted the same question!
You will probably discover that that it has lost most of its flavor to the stock. If you want to be as efficient as possible, you could make a second, weaker stock with the same bones and meat, but I wouldn't use that stock for anything but a substitute for water in your cooking (weak flavor is better than no flavor). Certainly not as a base for soup or sauce, it will not be flavorful enough. Once you've made a second stock, you'll probably find that any meat is totally soft and completely flavorless and the bones crumble in your hands.
Chicken salad is an option, but since the meat itself will be pretty flavorless you'll need to pep it up -- I usually add curry powder, raisins, slivered almonds (what Brits would call coronation chicken). The pork could presumably be used that way too. Or you could chop/shred it and use as taco or enchilada filling, again after adding a good bit of spice/sauce. If you have a barbecue sauce you like, treat it like pulled pork and eat it on a bun. It obviously won't be as good as those things made with purpose-cooked meat, but it's a reasonable way to use it up if you'd rather not throw it all away.
Are the chicken feet necessary or can you just use the chicken body parts and do fine?
lots of cartilage, skin in the feet, adds a ton of flavor
You can use pig trotter if you dont want chicken feet.
Would it affect the stock if you roughly powdered the dried seafood first?
Gosh I love your videos