Beef Stock like a Chef

#shorts #food #easyrecipe
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MY KITCHEN GEAR

[SenpaiKai]

process is more of less the same for chicken/pork (minus the tomato paste)

chicken stock - 4ish hours
pork stock - 6 hours
fish stock - 45min

(if it's for ramen, don't roast the bones!)

and you can honestly skip the veggies/aromatics if you don't have any (i keep scraps in my freezer, and just rinse the frost off before using)

[RevereShin]

That SLAP got my attention REAL QUICK.

[SlupandSpok]

"Carrots and onions."
Proceeds to put no onions.

[thenigh.]

Chef pro tip: skip the tomato paste. Your demi will come out looking less cloudy and more shiny. 🎉

[zaccurry]

I’m trying to go the fuck to sleep but that slap got me dying

[raulendymion]

Tip: put your demiglace into icecube trays, freeze it, then pop them out into a freezer safe container. You will have the best steak ever with these meaty cubes of goodness!

[Subarota]

Thank you for posting this! It’s finally cooling down so I’ve been waiting for a good weekend to empty my freezer of the bones I’ve been collecting all year for broth. I’m going to change some of my routine after seeing this.

[starlightwaffles]

This is exactly how i was taught in culinary school! Only exception is we browned the mirepoix in a sautée pan instead of the oven, which seemed a bit wasteful at the time lol

[troutbum]

Now that, that is the way you do it! Looks amazing 👏

[scottgerk]

Fun hack: once it's reduced, put it in an ice tray to freeze. That way you have little cubes of stock that you can toss into any dish to defrost/melt. Much easier to portion and use.😊

[robertgerow]

You don’t even need to eat it, it’s just fun to slap

[yzzazz]

they would call me big beef gelatin before I started working out. they still do because I quit after my second squat attempt

[Oxter]

He's not wrong about the veg, it adds so much to this taste

[SeaCaps]

As someone who used to do this for a living, that is near enough exactly what we used to do. Even sometimes as a cheats way of making it even more glossy finishing it with some leaf gelatine.

[whisk]

Question about the bouquet garni.... Why would you do that? Why not just throw it in there?

[skinnygenesT]

I don't normally comment but you are by far my favorite food youtuber - love the videos and love the comments even more. Please keep doing what you're doing

[elle-chan]

"I'd Rather be PONDERING my ORB"

[nigelwalker]

Carrots onions and celery is the magical combo

[cratorcic]

Carrots actually contain several things for intensifying savory flavors, so good on you for adding them!

[azbeaux]

Instant pot/pressure cooker! Roast first for caramelised flavour, then pop in pressure cooker. Saves time and money and the same flavour.