Cannot tell you how happy we all are to have you back. Your dedication to quality and curiosity in everything, truly inspires me and others. Never stop Alex, we need you.
@@SimonWoodburyForget This is an homage to the classical cuisine, we all know that this is not practical for a home cook, but if you want to impress in an ocasion or prepare an awesome base as a weekend project, this is invaluable information. Understanding the basis of professional cookery will make you a better household cook, even just by watching this journey you can improve if you pay undivided attention.
Simon WoodburyForget he is not someone who gives recipes for home cooks like many others. Here you learn the fundamentals and how to think as a cook in super fun way.
@@SimonWoodburyForget No, stock is very accessible and useful for a home cook. Just don't use your freshest vegetables if you're worried about waste, use the old wilty stuff.
@@SimonWoodburyForget 1kg of carrots and onions cost like 2 euros in my country. You can use leftover bones from a roast, cow feet are also extremely cheap.
Monsieur, As a chef of twenty years, dealing with stock every day, I offer the following tips: 1) Simmer as long as you need to extract every bit of flavor from vegetables and collagen from bones: you can always add water and keep reducing. Don’t get too hung-up on times. 2) Add every “useless” scrap you can while simmering; You’d be surprised how far a few shallot skins and scallion roots go to round the mouth-feel and flavor. 3) Do not be afraid to experiment. Stock is a byproduct of peasant food: Ginger trimmings with roasted chicken bones make for a rich, yet light base for soup. 4) If you’re going to save it: cool it as quickly as you can. It’s a very low-acidity/high alkaline environment, AKA High food-poisoning-risk. The most practical exhortation I can give is to transfer the stock into a large pot settled into an ice-bath, then add an ice-wand (you can fill and freeze a sterilized two liter container with water if you don’t want to commit to the cost of a chilling wand).
Its been a good few years (20+) but when I was shown how to make veal stock in a similar way, it was roast all the bones and veg, chuck in the massive stock pot, leave to simmer for a day at least topping up with water at the end of shifts and then reduce it heavily after straining. We ended up with this amazing jelly like stock very similar to a branded stock pot and the fat was removed after the reduction was chillled overnight in a fridge after getting it down in temp enough via an ice bath to get it in the walk in :) A spoon of the jelly stock from the fridge and a generous amount of red wine produced a 'gravy' that I haven't tasted better to this day
In the days where so many TH-camrs with many followers just follow themselves around with a camera to make some easy money, its great to see someone bucking the trend and making genuinely brilliant content. This is better than most professionally made TV shows. Bravo.
speaking of stocks lookup century soup from Toriko manga it uses hundreds if not thousand of ingredients and the process is hard but the soup is clear like water but full of all the umami from said ingredients. this can be like the ultimate project and would serious back you up financially cause i know getting just a couple of ingredients would burn a deep hole in the wallet if you were to seriously take it on. as your magnum opus
@@world4saker you know it's anime, right? Perhaps try clear tomato soup yourself. It's quite do able and really weird to taste tomato in a transparant soup :)
Obviously the stock looks amazing, but my goodness, Alex has come a long way as a storyteller. His older videos were definitely good, but this right here is a freaking cinematic journey
during the winter when I have my woodstove going at all times to heat the house I have kept a stock going for several days, adding more water as needed. It is absolutely divine.
I really like the format of those mini series, it just gives you a much more complete picture and it feels like going on a journey instead of just learning a recipe.
Alex, I absolutely love this series on the French mother sauces and I’m so glad you started with stock! Ever since I made my own, I can almost instantly pick out a boxed stock (especially beef). Thank you for your time and commitment you amazing French chefineer!
This was great and super informative. I'll never have that "It smells like my grandma's house." Moment as my grandmother (Rest in peace) was a horrible cook so, I get that reaction when I hear the microwave go off, lol.
Brown Stock-As I was taught, do not peel the carrots or onions, especially the onions! The onion skins add a deeper color in the stock. The bones & vegetables should have been allowed to caramelize more, dark brown to almost burned. DO NOT boil, bring to a boil then to a very slow simmer and let simmer for at least 12 hours, more often over night plus the day, add water as needed, partial cover the pot, collects the steam back into the stock. Alex's stock should have been more gelatinous when he took it out of the cooler. Induction burners work great when making a stock.
Amazing video, but I also was surprised at how little fat was solidified on top of his stock. Also surprised by how much time he spent peeling vegetables later to be discarded. Wash them all as needed and throw em in! It's stock!
not everyone has so much time to make just 1 thing, there's only 24 hours a day. Jaime's, Jacques Pepin & Akis recipes are quick and easy, which fits most busy working people. when I have time to cook, I boil a pot of pork neck bones for 2 hours low heat, + some shrimps with shells with head for another 15mins, + garlic, shallots, salt+ chilies flakes = delicious noodle soup, Asian street food style
His reaction to trying the stock was probably the best part for me. I could see how much pleasure and amazement he got from a single taste, see the admiration and excitement in his eyes as he spoke passionately about the broth. I love the passion and commitment.
Merci Alex, i die fry everything directly in my Pan. Then put boiled water ontop. You reminded me of the steps my Uncle teached me. He was a good Chef. Again, thank you for this souce season. I will watch every Episode!!!
Skillshare owes you SO MUCH! You pour the same passion into the advert as you do when cooking, welding, or eating your delicious creations. Thank you as always, CY Castor
I've been watching TV chefs for the better part of twenty years. None of them are as passionate as Alex. The way he describes his experiences while cooking and tasting is just as much an experience as cooking/tasting yourself.
Once you’ve finished your masterpieces, you could pair them with a wine to share with others! Love the creativity and attention to detail. Keep up the good work!
"I talked with my butcher"... Damn, I miss having a proper butcher to talk to now that I live in the USA. Even as much as I miss the cuts I could get in Europe. But there are proper butchers in America and we get by. Just about. I can't decide what I enjoy the most about Alex's videos, the way they transport me to France or the way they transport me to my kitchen. They are the closest thing I can find online to my Larousse Gastronomique. Inspiring, educational, motivational. Thank you.
I made my own chicken stock one time and I was simply blown away at the depth of flavor in the resulting liquid. There is simply no comparison it and that which you get out of a can, jar or box!
My friend ordered a cow, i asked her for bones and "feet". I made a wonderful roasted beef bone stock, i let it cook for 2 days and let it reduce a bit. I have about 6 quarts in my freezer. Used 1 for soup a weeks ago. Super yum!
"I can have another spoon at least." - Alex Also Alex, meanwhile off camera, sitting there with a ladle and drinking it all, being absolutely high on serotonin. :D
A trick I picked up from chefsteps was to grind my protein before browning it so I had more surface area to brown and a better extraction of flavour into my stock. Might be worth trying, it made a noticeable difference for me.
you are right more surface equals more browning, but if u grind it you get more impurities u have to strain out, to not get a cloudy sauce. For home-usage completely okay, but in a professional enviroment, you want a "clear" sauce
@@hirti134 I just save a small amount of the ground protein and raft it at the very end, easy. When i still worked as a professional chef we did that with all our stock batches. If you're doing it via this method and your stock is cloudy you either didn't do your job browning it enough or had the heat way too high when you simmered it. Also like with any stock you need to ladle it through your strainer/cheese cloth, if you dump any stock straight into your straining method of choice it'll always be cloudy.
Yeah, finish like a consume and it's clear. I had found that browning meat well has significantly cut down on stock scum. You can still have blood come out of the meat, but it it's thinner. Which cuts down on the livery tastes too.
Alex , not only have you enlightened, educated, and enthralled me but you have been the most entertaining cooking show I may have ever enjoyed watching thank you 🙏🏻 truly for your content and quality.
It's just battle scars. It means he's used his equipment. His equipment has character. At least that's what I tell myself when my kitchen equipment gets dings and scratches. I try to be careful, but accidents happen, and you can't make mistakes if you don't do anything.
I've just discovered your channel, and I have to say that it is amazing. It is clear that when it comes to the culinary arts, you are a true academic. You have extreme passion and drive and that is so inspiring. From taking the time to educate yourself through the library and taking advantage of the incredible professionals in Paris, to just the way that you have created a work space. You work in what should be a wood shop but has instead been transformed into a place of culinary exploration and creation. The editing is on point and feels unique. I love everything about this and I cannot wait to see what you have in store for us in the future and to learn from your own experiences.
Alex, when you take the stock to the next stage, couple of tips, Reduce with button mushrooms to remove bitterness Boil with some tomatoes to add a tang. If you need more richness add pork bones Love you work man. You keep me a passionate chef
Whoever edits and chooses the music for these videos makes a great job, the music on the background when he was tasting had me on the edge of my seat. Great sound design.
I love just how much effort you put into telling a story just as much as I love seeing your cooking. Your videos are a well seasoned full-body experience. Great work.
Monsieur, You remind me of Linguine from Ratatouille. In all seriousness, to those of you out there that have ever worked in the food industry. Applauds from me. I was fortunate enough to work with people that had this TH-camrs passion. Work ethic like no other.
Last week, I spent four days making fond de volaille and fond de veau and then, from each of them, glace de volaille and glace de veau. A few years ago, believing that glace is more versatile, I stopped making Demi-glacé. I can give my glace body at any time by using a beurre manie. In the alternative, I can use thé glace to enhance an unthickened jus. Anyway each to their own. Two days ago, I made a chicken in a tarragon and cream sauce. I reconstituted a tablespoon of glace into two cups of stock and at the end, believing that the sauce needed a small chickeny lift, I plopped in a teaspoon of glace de volaille - absolutely amazing!
Because of your vid's i experiment more. And because of the last video with the master chefs, i made a chicken stock. Reduced it for a full slow 7 hours struined it and reduced it again untill it was good ennough for my liking. An explotion of taste as result. Pure and True flavours. All i want to say is merci... merci beaucoup.
Alex, absolutely love your show, super entertaining way of learning new things in the kitchen in a story telling way! You really inspired me to start my own channel focusing on Italian inspired dishes and hope I can be a fraction as interesting as you! keep up the good work!
When making chicken soup I've started putting a single Serrano pepper, halved and de-seeded, into the stock. Talk about hitting all the sensors! It brings just enough "warmth" to the soup to really make you feel like you've been wrapped in a hug with a warm blanket.
Hello Alex! I am in culinary school in Quebec, Canada and we are working a lot with stocks and such. I think it would be a good idea to make a clarification for your stock to make it a "consommé"! That with some small diced carrot and celery that has been blanched until tender is marvelous and one of my favorites so far.
Seeing your passion... please do a classic French consommé. I tried it 2 or 3 times, first one simple chicken, the next were fish consommé. I’ld be happy to share some pictures of me holding 14 empty eggshells for the clariff :) absolute flavour bombs :)
for fat removal. Press the edge of the spoon against the side of the pot and angle it down into the liquid slowly, that will get only the fat to slide into the spoon.
I don't think he touched the sink or whatever. Just some stock dropped from the spoon. / Bacterias are everywhere anyway, inside of this stock, spoon etc.
The goal is not to eliminate the presence of bacteria -which would be impossible without a proper sterilization- but to keep the food in the sweet spot for their growth for as little time as possible, hence the fast cooling technique.
@@SimonWoodburyForget I leave my stock to slowly cool overnight on the stove. The trick is to put it in a pressure pot with a good seal, bring it to boil and do not open it. In the morning I either put it in the fridge, or bring it to boil again and use it.
I was taught to (after bringing stock to a boil), to put it in the oven in the stock pot for about 8-10 hours at low temp...when removed, it is much richer and darker than done on stove top. Just a different way of getting the same lovely “jelly-like broth”....thanks for the video!
laharlfan71 totally agree with you about size of pot and oven...I usually had to take out all of the racks except one, and put it at bottom of oven...sometimes even turning the lid upside down to accommodate the pan.
A great introduction on how to make fond brun. However before you start making any stock it is essential to understand what its intended application is. Is this stock going to be used in soups? Are you simply looking for a neutral stock that is going to be further fortified in a braise? Will it be combined with another protein like game where the main protein is expensive and often not available in enough quality to do a straight stock. Questions like these influence how much of each ingredient you use when making your stock. For example, if I was making a glace de viande, i might opt to use alot more aromatics. If i didn't have enough tough cuts with lots of collagen, I might perhaps opt for more carrots since these contain starches and sugars that add viscosity. This is what makes being a saucier so difficult; being able to take 50kg of ingredients, distill them down to 1L of sauce making sure it has the right balance of acidity, sweetness, intensity etc.
I have seen people use a cold metal with large surface area submerged in the stock and the fat solidifies out of the already cold stock and you scrape it off the transfer material. Loved the vid!
with fish stock you dont need more than max 40 min. The bones in the fish eventually release a kind of bitterness after a while so dont boil them too long. Great video as always Alex.
im starting to realize how compared to a real stock, store bought stocks are basically water with a barely noticeable taste or scent, and any that it has is sort of synthetic. I may have to commit to making my own stocks more often.
They would have him compete with a woman who never cooked because men. And at the end she would beat him with a soy gluten free vegan pie because everything is possible and if you don't succeed it's because men.
I keep a large freezer bag of veggie trimmings, bones from roasted chicken, and beef trimmings in the freezer and just add to it as I cook other dishes. When the bag fills up I add it to a slow cooker and set for 8 hours or so in the morning. Makes great stock although the differences in the stock between batches sucks if you get a really good one and want to recreate it again.
Alex, to expedite the process, how do you feel about pressure cookers? Curious if there are drawbacks that I’m not seeing. Obviously you couldn’t compete with the scale of your large crockpot. But for a smaller yield, a pressure cooker reduce the amount of time considerably.
Highly recommend using a pressure cooker for stock as long as you don't mind getting a slightly smaller batch. I do brown/white chicken stock about once a month in my pressure cooker and it's fantastic.
Alex; amazing work as usual. BUT, here are 3 questions: 1. Why didn't you use the skin of the onion? It adds a fantastic color to the stock. 2. Why did you peel the veggies? Wouldn't a good rinse work as well? Isn't the waste totally unnecessary? 3. Why didn't you cook out some of the blood first, then let the bones dry and THEN roast them in the oven? I recon this would make the stock more clear and delicate. Anyway; it looks (and probably tastes) incredible!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
Cannot tell you how happy we all are to have you back. Your dedication to quality and curiosity in everything, truly inspires me and others. Never stop Alex, we need you.
@@SimonWoodburyForget This is an homage to the classical cuisine, we all know that this is not practical for a home cook, but if you want to impress in an ocasion or prepare an awesome base as a weekend project, this is invaluable information. Understanding the basis of professional cookery will make you a better household cook, even just by watching this journey you can improve if you pay undivided attention.
Simon WoodburyForget he is not someone who gives recipes for home cooks like many others. Here you learn the fundamentals and how to think as a cook in super fun way.
@@SimonWoodburyForget No, stock is very accessible and useful for a home cook. Just don't use your freshest vegetables if you're worried about waste, use the old wilty stuff.
@@SimonWoodburyForget 1kg of carrots and onions cost like 2 euros in my country. You can use leftover bones from a roast, cow feet are also extremely cheap.
Mirepoix isnt that expensive imho. At my butcher the bones are fot free since they are leftovers.
Monsieur,
As a chef of twenty years, dealing with stock every day, I offer the following tips:
1) Simmer as long as you need to extract every bit of flavor from vegetables and collagen from bones: you can always add water and keep reducing. Don’t get too hung-up on times.
2) Add every “useless” scrap you can while simmering; You’d be surprised how far a few shallot skins and scallion roots go to round the mouth-feel and flavor.
3) Do not be afraid to experiment. Stock is a byproduct of peasant food: Ginger trimmings with roasted chicken bones make for a rich, yet light base for soup.
4) If you’re going to save it: cool it as quickly as you can. It’s a very low-acidity/high alkaline environment, AKA High food-poisoning-risk. The most practical exhortation I can give is to transfer the stock into a large pot settled into an ice-bath, then add an ice-wand (you can fill and freeze a sterilized two liter container with water if you don’t want to commit to the cost of a chilling wand).
Max, can you comment on the cons of using a pressure cooker for stocks? Obviously you are limited on scale... but the time is cut significantly, no?
It cuts time, yes, but it also changes the flavor. You are cooking it at higher temperatures.
Its been a good few years (20+) but when I was shown how to make veal stock in a similar way, it was roast all the bones and veg, chuck in the massive stock pot, leave to simmer for a day at least topping up with water at the end of shifts and then reduce it heavily after straining. We ended up with this amazing jelly like stock very similar to a branded stock pot and the fat was removed after the reduction was chillled overnight in a fridge after getting it down in temp enough via an ice bath to get it in the walk in :) A spoon of the jelly stock from the fridge and a generous amount of red wine produced a 'gravy' that I haven't tasted better to this day
You sir are a culinary hero. Agree 100% on all of these points. We simmered veal stock at the most gently of simmers all night
I do appreciate your posts here, guys!
6:47 I'm finding this drum roll way too familiar
Die Geigergarnele where’s this from?
@@aldoronquillo1385 pornhub intro lol
Bruh I didn't notice it hahahah
This is the comment I'm looking for
If you don’t get this joke, you’re still pure
In the days where so many TH-camrs with many followers just follow themselves around with a camera to make some easy money, its great to see someone bucking the trend and making genuinely brilliant content. This is better than most professionally made TV shows. Bravo.
Liquid Gold is exactly what chefs in school called it while we studied stocks. And they are right.
It's called that because of the time it takes to make.
ayyyy its nice to see legends interact with each other love both of your vids
speaking of stocks lookup century soup from Toriko manga it uses hundreds if not thousand of ingredients and the process is hard but the soup is clear like water but full of all the umami from said ingredients. this can be like the ultimate project and would serious back you up financially cause i know getting just a couple of ingredients would burn a deep hole in the wallet if you were to seriously take it on. as your magnum opus
Love seeing you here, love your channel
@@world4saker you know it's anime, right? Perhaps try clear tomato soup yourself. It's quite do able and really weird to taste tomato in a transparant soup :)
Obviously the stock looks amazing, but my goodness, Alex has come a long way as a storyteller. His older videos were definitely good, but this right here is a freaking cinematic journey
during the winter when I have my woodstove going at all times to heat the house I have kept a stock going for several days, adding more water as needed. It is absolutely divine.
Great idea!!!
I see he has a dent in his stockpot when he dropped it off his bike, that should make the stock more flavourful.
Bruh u stole part of that
@@matthewmajarucon9611 words arent owned by anybody they are owned by all of us fam.
@@Shhtteeve so ur justifying plagiarism?
@@Shhtteeve nvm yk ur right lol
@@matthewmajarucon9611 *Plagiarism is a capitalist lie.* (joke)
6:12 I've got the stock pot I've always dreamed of, except for that stupid dent I put in it.
That builds an story. Now it's not 'just' an pan.
I suspect he also updated his burner to accommodate it.
i would be pissed- my day would be ruined.
I saw that too.. was going to comment that. Lol. Nothing like a dent before you even use it.
C'est la vie!
I really like the format of those mini series, it just gives you a much more complete picture and it feels like going on a journey instead of just learning a recipe.
Whenever I'm bored I just binge-watch this guy and watch Shokugeki No Souma
Same, can we just form a club already?
Binge watching the entire channel is pretty much watching a mental breakdown except it's mental breakdown on cooking
Omg Saaaammmeee!
Sameee! If you're interested, I recreated one of Soma's dishes on my channel maybe you'll like it :)
Same tho
Your descent into madness from a witty youtuber to a crazy food scientist has coincided perfectly with your beard growth.
Keep it up
This guy is no laughing stock.
Yes
this comment.
I'm rather fond of his videos
@@temmy9 they are quite saucy.
@@dubiousprime2021 They are also quite rich in flavour
7:07 sounds like Phub intro
I was actually looking through the comments to see if anyone else noticed that. You sir, are one of exquisite taste.
And at 6:49
PTSD flach backs
Lmaoooooo
And you ruined it. Just why bud. You could have just walked away from saying it
Alex, I absolutely love this series on the French mother sauces and I’m so glad you started with stock! Ever since I made my own, I can almost instantly pick out a boxed stock (especially beef). Thank you for your time and commitment you amazing French chefineer!
Exactement might be one of my favorite french words simply due to the enthusiasm with which people say it.
This was great and super informative. I'll never have that "It smells like my grandma's house." Moment as my grandmother (Rest in peace) was a horrible cook so, I get that reaction when I hear the microwave go off, lol.
CJ Upp lmao
what a twist
His knowledge combined with his charm and humility makes Alex one of the most thoroughly enjoyable TH-cam personalities to watch.
Brown Stock-As I was taught, do not peel the carrots or onions, especially the onions! The onion skins add a deeper color in the stock. The bones & vegetables should have been allowed to caramelize more, dark brown to almost burned. DO NOT boil, bring to a boil then to a very slow simmer and let simmer for at least 12 hours, more often over night plus the day, add water as needed, partial cover the pot, collects the steam back into the stock. Alex's stock should have been more gelatinous when he took it out of the cooler. Induction burners work great when making a stock.
Amazing video, but I also was surprised at how little fat was solidified on top of his stock. Also surprised by how much time he spent peeling vegetables later to be discarded. Wash them all as needed and throw em in! It's stock!
Jaime oliver and masterchef can't compete with this. This is what the people want
not everyone has so much time to make just 1 thing, there's only 24 hours a day. Jaime's, Jacques Pepin & Akis recipes are quick and easy, which fits most busy working people.
when I have time to cook, I boil a pot of pork neck bones for 2 hours low heat, + some shrimps with shells with head for another 15mins, + garlic, shallots, salt+ chilies flakes = delicious noodle soup, Asian street food style
Alex continues being an inspiration. He is developing the sense of a renaissance man of the kitchen. Always realizing and re-realizing.
12:23 "It's reassuring" - This is the best metric for a good stock I've ever heard!
Alex, this is one of the best videos you've done, from a film point of view. The content is wonderful as usual.
This guy deserves much more subscribers
His reaction to trying the stock was probably the best part for me. I could see how much pleasure and amazement he got from a single taste, see the admiration and excitement in his eyes as he spoke passionately about the broth. I love the passion and commitment.
I was just talking to a friend about how you hacked your oven for pizza and then you uploaded. 😍
Merci Alex, i die fry everything directly in my Pan. Then put boiled water ontop. You reminded me of the steps my Uncle teached me. He was a good Chef.
Again, thank you for this souce season. I will watch every Episode!!!
I love how you go the extra mile for everything. good job man keep it up
Skillshare owes you SO MUCH! You pour the same passion into the advert as you do when cooking, welding, or eating your delicious creations. Thank you as always,
CY Castor
6:47 very P***Hub vibe with the music :D
You beat me to it lol I was falling asleep and the drum roll woke me up
You just made me hear him scraping the baking tray twice.... ARGHHH
i was thinking that too HAHA
Internet doesn't call it food porn for nothing
I WANTED TO COMMENT THE SAME THING,
HAHAHAHAHA
I've been watching TV chefs for the better part of twenty years. None of them are as passionate as Alex. The way he describes his experiences while cooking and tasting is just as much an experience as cooking/tasting yourself.
I love to do the same with scraps and trimming during the week, then boiled down to concentrate, then freeze it into large whiskey ice cube trays.
Once you’ve finished your masterpieces, you could pair them with a wine to share with others! Love the creativity and attention to detail. Keep up the good work!
"I talked with my butcher"... Damn, I miss having a proper butcher to talk to now that I live in the USA. Even as much as I miss the cuts I could get in Europe. But there are proper butchers in America and we get by. Just about. I can't decide what I enjoy the most about Alex's videos, the way they transport me to France or the way they transport me to my kitchen. They are the closest thing I can find online to my Larousse Gastronomique.
Inspiring, educational, motivational. Thank you.
I made my own chicken stock one time and I was simply blown away at the depth of flavor in the resulting liquid.
There is simply no comparison it and that which you get out of a can, jar or box!
"Smells like my grandma's house" damn that one hits
My friend ordered a cow, i asked her for bones and "feet". I made a wonderful roasted beef bone stock, i let it cook for 2 days and let it reduce a bit. I have about 6 quarts in my freezer. Used 1 for soup a weeks ago. Super yum!
"I can have another spoon at least." - Alex
Also Alex, meanwhile off camera, sitting there with a ladle and drinking it all, being absolutely high on serotonin. :D
Easily my favorite cooking channel on youtube. The fusion of science and expression in the cooking that you teach is addicting!
A trick I picked up from chefsteps was to grind my protein before browning it so I had more surface area to brown and a better extraction of flavour into my stock. Might be worth trying, it made a noticeable difference for me.
you are right more surface equals more browning, but if u grind it you get more impurities u have to strain out, to not get a cloudy sauce. For home-usage completely okay, but in a professional enviroment, you want a "clear" sauce
@@hirti134 I just save a small amount of the ground protein and raft it at the very end, easy. When i still worked as a professional chef we did that with all our stock batches.
If you're doing it via this method and your stock is cloudy you either didn't do your job browning it enough or had the heat way too high when you simmered it. Also like with any stock you need to ladle it through your strainer/cheese cloth, if you dump any stock straight into your straining method of choice it'll always be cloudy.
Yeah, finish like a consume and it's clear.
I had found that browning meat well has significantly cut down on stock scum. You can still have blood come out of the meat, but it it's thinner. Which cuts down on the livery tastes too.
Alex , not only have you enlightened, educated, and enthralled me but you have been the most entertaining cooking show I may have ever enjoyed watching thank you 🙏🏻 truly for your content and quality.
I can alredy see a dent in a stock pot when he droped it 😀
I saw that too... oops!
Yep. Spotted it and thought, poor Alex.
It's just battle scars. It means he's used his equipment. His equipment has character. At least that's what I tell myself when my kitchen equipment gets dings and scratches. I try to be careful, but accidents happen, and you can't make mistakes if you don't do anything.
Apple Gal So very true.
Apple Gal It’s harsh that it happened minutes after buying it tho, you don’t even get to revel in the beauty of it!
I've just discovered your channel, and I have to say that it is amazing. It is clear that when it comes to the culinary arts, you are a true academic. You have extreme passion and drive and that is so inspiring. From taking the time to educate yourself through the library and taking advantage of the incredible professionals in Paris, to just the way that you have created a work space. You work in what should be a wood shop but has instead been transformed into a place of culinary exploration and creation. The editing is on point and feels unique. I love everything about this and I cannot wait to see what you have in store for us in the future and to learn from your own experiences.
ok, so you just re-kindled my love of cooking and food. I'm off to the kitchen to make stock
Alex, when you take the stock to the next stage, couple of tips,
Reduce with button mushrooms to remove bitterness
Boil with some tomatoes to add a tang.
If you need more richness add pork bones
Love you work man. You keep me a passionate chef
Welcome back, and I loved the editing on the chopping vegetables!
Whoever edits and chooses the music for these videos makes a great job, the music on the background when he was tasting had me on the edge of my seat. Great sound design.
youre channel is like the 5% of my job that makes people want to be a chef
I love just how much effort you put into telling a story just as much as I love seeing your cooking. Your videos are a well seasoned full-body experience. Great work.
1:00 love your blue board and ya ur hand writting too. Ya I was like " Finally here it comes " 😉
You know the video is bound for greatness when the blue fridge theory and the butcher are involved. Amazing as always.
0:39 I think we call it "sucs de cuisson" in french :)
correct!
Isn't fond a French culinary term that means foundation?
azzwort that’s why the stock is called fond.
@@azzwort it's substance. fondation is foundation
Thanks Alex for keeping it saucy and spreading it like butter.
When we can get proper stock from home tap, humanity will have reached it's ultimate form.
omg.... hot, cold, fond....
Lol that would be insane
Monsieur,
You remind me of Linguine from Ratatouille.
In all seriousness, to those of you out there that have ever worked in the food industry. Applauds from me. I was fortunate enough to work with people that had this TH-camrs passion. Work ethic like no other.
Alex!!! The part of the stock that turned into gelatin you can use to make xiaolongbao (soup dumplings)!!!!
Last week, I spent four days making fond de volaille and fond de veau and then, from each of them, glace de volaille and glace de veau. A few years ago, believing that glace is more versatile, I stopped making Demi-glacé. I can give my glace body at any time by using a beurre manie. In the alternative, I can use thé glace to enhance an unthickened jus. Anyway each to their own. Two days ago, I made a chicken in a tarragon and cream sauce. I reconstituted a tablespoon of glace into two cups of stock and at the end, believing that the sauce needed a small chickeny lift, I plopped in a teaspoon of glace de volaille - absolutely amazing!
You need to do a series on coffee at some point. You could probably get a cameo from James Hoffmann, maybe he could help you out.
Because of your vid's i experiment more. And because of the last video with the master chefs, i made a chicken stock. Reduced it for a full slow 7 hours struined it and reduced it again untill it was good ennough for my liking. An explotion of taste as result. Pure and True flavours. All i want to say is merci... merci beaucoup.
Alex, absolutely love your show, super entertaining way of learning new things in the kitchen in a story telling way! You really inspired me to start my own channel focusing on Italian inspired dishes and hope I can be a fraction as interesting as you! keep up the good work!
Good Luck!
Well done, just subscribed! Good Luck!
well done pal - also subscribed - showing some love to the new starters! good luck!
@Claudia Crown Thanks Claudia really appreciate your support
@@kevinjacobs2758 thanks Kevin!
I would like to thank you young man. your passion for sauces is impeccable..
"there is dark matter and there is bland matter. It's physics!" -Alex, 2020
When making chicken soup I've started putting a single Serrano pepper, halved and de-seeded, into the stock. Talk about hitting all the sensors! It brings just enough "warmth" to the soup to really make you feel like you've been wrapped in a hug with a warm blanket.
Hello Alex! I am in culinary school in Quebec, Canada and we are working a lot with stocks and such. I think it would be a good idea to make a clarification for your stock to make it a "consommé"! That with some small diced carrot and celery that has been blanched until tender is marvelous and one of my favorites so far.
Alex man, you've definitely upped your game! It's nice to see you enjoy making these videos again! Welcome back!!
Alex, with your new found broth skills, any chance you can revisit your french onion soup recipe?
I can’t get over how well produced these videos are.
6:47 That sounds somewhat familiar lol.
It's amazing how fast cooling off a pan in cold water works, I do that all the time. Nice video
Seeing your passion... please do a classic French consommé. I tried it 2 or 3 times, first one simple chicken, the next were fish consommé. I’ld be happy to share some pictures of me holding 14 empty eggshells for the clariff :) absolute flavour bombs :)
Because I listen to the podcast I somehow have a better appreciation of the editing. Josh if you reading this, good job like always!
The “KWA-SON” cup. Idk if I’m just tired or if that’s actually hilarious but I love it
Thank you for pointing out what I noticed but didn’t understand - now I get it and love it, too!
for fat removal. Press the edge of the spoon against the side of the pot and angle it down into the liquid slowly, that will get only the fat to slide into the spoon.
Hey Alex could you consider doing a traditional Korean stock called “sagol”? It’s made with beef bones an the end result is a white milk-like broth.
Isn't that a standard east asian broth?
@@tristan6509 i think there are versions in each country probably, but im suggesting him the korean version
J'adore tes vidéos, ton anglais est si simple à comprendre que ca me fait réviser mon vocabulaire !
"I want to limit the bacteria growth" puts spoon back in..
I don't think he touched the sink or whatever. Just some stock dropped from the spoon.
/ Bacterias are everywhere anyway, inside of this stock, spoon etc.
@@override7486 i think he means the spoon at 12:00
The goal is not to eliminate the presence of bacteria -which would be impossible without a proper sterilization- but to keep the food in the sweet spot for their growth for as little time as possible, hence the fast cooling technique.
@@SimonWoodburyForget I leave my stock to slowly cool overnight on the stove. The trick is to put it in a pressure pot with a good seal, bring it to boil and do not open it. In the morning I either put it in the fridge, or bring it to boil again and use it.
@@override7486 He put the spoon from his mouth into the pot for another taste! I wanted to smack him so hard! So hard.
Hey Alex, thank you very much as I was able to go through the hole process since episode two. The end result was amazing!
THE VIDEO EDITING IS SICK DUDE!!!
This is absolutely amazing cinematography over there! so interesting to learn
I was taught to (after bringing stock to a boil), to put it in the oven in the stock pot for about 8-10 hours at low temp...when removed, it is much richer and darker than done on stove top. Just a different way of getting the same lovely “jelly-like broth”....thanks for the video!
definitely a good idea if your stock pot actually fits in your oven, it makes for a more even heat rather than concentrated in the bottom
laharlfan71 totally agree with you about size of pot and oven...I usually had to take out all of the racks except one, and put it at bottom of oven...sometimes even turning the lid upside down to accommodate the pan.
The editing is gold ! You push it to another level in this video, no ?
6:12 you can see the dent Alex made when dropping the stock pot 🤣
Stockpot of his dreams.
The best food channel by far. Period.
A great introduction on how to make fond brun.
However before you start making any stock it is essential to understand what its intended application is. Is this stock going to be used in soups? Are you simply looking for a neutral stock that is going to be further fortified in a braise? Will it be combined with another protein like game where the main protein is expensive and often not available in enough quality to do a straight stock.
Questions like these influence how much of each ingredient you use when making your stock. For example, if I was making a glace de viande, i might opt to use alot more aromatics. If i didn't have enough tough cuts with lots of collagen, I might perhaps opt for more carrots since these contain starches and sugars that add viscosity.
This is what makes being a saucier so difficult; being able to take 50kg of ingredients, distill them down to 1L of sauce making sure it has the right balance of acidity, sweetness, intensity etc.
I have seen people use a cold metal with large surface area submerged in the stock and the fat solidifies out of the already cold stock and you scrape it off the transfer material. Loved the vid!
Stock=Bones, no meat
Broth=Meat, usually no bones
There's a difference 👍
Yes! Finally! For sure. I love the blue fridge (and blue notebook) theory explanations
I usually go about 4 hours too. But I have a rule to not stop until the whole house smells good
with fish stock you dont need more than max 40 min. The bones in the fish eventually release a kind of bitterness after a while so dont boil them too long. Great video as always Alex.
what the heck is getting censored out when they're talking about the bones
Which bit is supposed to be censored exactly? I read the subtitles as I listened to their conversation and it's all in there.
@@chrissymorin Something is censored in the background. I'm thinking it might be some item that is branded ?
I am also dying to know. Maybe a calf's head?
it's a PC, maybe he hand personal information on it the screen... or porn :)
im starting to realize how compared to a real stock, store bought stocks are basically water with a barely noticeable taste or scent, and any that it has is sort of synthetic.
I may have to commit to making my own stocks more often.
Love your kitchen no fancy expensive gadgets basic appliances and oodles of genius thank you your a joy to watch and a great motivator ❤
4:41 this is how netflix cooking series should be.
Alex has absolutely mastered the art of the montage.
They would have him compete with a woman who never cooked because men. And at the end she would beat him with a soy gluten free vegan pie because everything is possible and if you don't succeed it's because men.
The editing with the music for this is REALLY on point!!
He's so aggressively french...
o u i
Why am I see you everywhere in youtube ?
@Hoolio McSausage hahaha
I keep a large freezer bag of veggie trimmings, bones from roasted chicken, and beef trimmings in the freezer and just add to it as I cook other dishes. When the bag fills up I add it to a slow cooker and set for 8 hours or so in the morning. Makes great stock although the differences in the stock between batches sucks if you get a really good one and want to recreate it again.
Alex, to expedite the process, how do you feel
about pressure cookers? Curious if there are drawbacks that I’m not seeing. Obviously you couldn’t compete with the scale of your large crockpot. But for a smaller yield, a pressure cooker reduce the amount of time considerably.
Highly recommend using a pressure cooker for stock as long as you don't mind getting a slightly smaller batch. I do brown/white chicken stock about once a month in my pressure cooker and it's fantastic.
Oops I just saw this after I posted something similar
Alex; amazing work as usual.
BUT, here are 3 questions:
1. Why didn't you use the skin of the onion? It adds a fantastic color to the stock.
2. Why did you peel the veggies? Wouldn't a good rinse work as well? Isn't the waste totally unnecessary?
3. Why didn't you cook out some of the blood first, then let the bones dry and THEN roast them in the oven? I recon this would make the stock more clear and delicate.
Anyway; it looks (and probably tastes) incredible!
How many of you watch his videos in part just to see editing like this? 4:42
I AM SOOOOOO IN LOVE WITH YOU, YOUR CONTENT, AND YOUR ACCENT!!!!
Suggestion for the next serie: Mastering Vinegars (Learn to make your own)
Better late than never..finding you under a cabbage leaf so to speak..learning more about sauce making …the holy grail..merci Alex..