@@daisyhislop7179 tamari soy sauce is wheat free and I can't really tell the difference flavour-wise honestly. Would recommend. It's also fairly widely available (at least where I live)?
My Mennonite grandma had a similar "perpetual stew" that was often simmering on the stove. She had a huge garden and would put whatever vegetables were ripe in the pot along with mushrooms, wine, etc. If something was about to expire, it went in the pot 😁 We'd eat potatoes, onions, pork chops, beef brisket, etc. braised in it a few times a week. Really good with her fresh bread. It was delicious, but it definitely didn't have as much flavour as this kind of stock! The only dried herbs/spices I remember my grandma putting in were peppercorns, coriander seed and bay leaves. However plenty of herbs like dill and fennel were added periodically. She mentioned that some people add juniper berries, but she doesn't like the taste. Very interesting; thanks for the video! 😊
I was super taken back by how incredible his kitchen looked, and the quality of all his kitchen wear...then i found out hes gay and it all made sense. For some reason gay men all have the nicest looking kitchens.
Watching this video and seeing the small things like you tossing the onion skins in the sink or mumbling to yourself about how moving the chicken is gonna be messing, just makes this feel so much more authentic and doable than many of the cooking videos I watch. I like those to, but this feels chill and makes me excite to cook. I don't know how or when you get the multiple camera angles, but it's all so fluid and natural. Thank you for this video
I was feeling the very same thing...even caught myself smiling! I love the realness and the light jazz in the background. The set,lighting, and the clarity of sound are awesome!! New sub here!!
Watched this and immediately went out to buy all the ingredients, I now have a pot of master stock simmering on my stove! Testament to how good/approachable this content is. Would love to see more videos like this!
Your channel has inspired my home cooking for a long time now, particularly your videos about master stock. What started as a marinade for one chicken, turned into a brine poaching experiment a week later. And then another. And another. Every week or two, for several months. I just made my best curry ever, after putting master stock roast chicken into it. And I'm just getting started. 🍗🥘😙👌 Thank you very much. 😌🙏
Being an older person on my own this would be amazing time wise to save me that whole make a stock each time i want to braise something I can just cook and come again Making cooking exciting again, while imparting more Flavor each time i cook. Thank you Jon Kung. Im defiantly adding this to my List
I've been looking for recipes that involve wet cooking methods for health reasons (low AGEs --Advanced Glycation End Products...), this sauce is something I've totally forgotten about. Chinese has the most low inflammatory ways to cook foods especially meats that are not as "yeet hay" 😄 We use to buy red braised dishes, but I need to figure out how to do it myself. This recipe looks like a good place to start!!
I've been telling my girl that cooking is not like mixing reagents in a Chemistry lab where there is no room for flexibility/creativity. So, I had to show her your video. And I subscribed. 😃
This was the first time viewing any of your videos, and I will definitely be back. This was fantastic. I like the way you explain your decisions and I learnt a lot, I think because you delivered the message so well, I am more likely to retain that information longer. You mention other cultures that use a variation on a perpetual stock, I am thinking of Indian families that boast using the same curry base for generations, and that it is a unique 'signature' of that family. Thank you again.
Fantastic video! I've never seen such a comprehensive overview on UA-cam before. Total legitness too. Some things I learned after maintaining a master stock for 5+ years (until I broke up with my girlfriend, had to move into a smaller apartment, and couldn't fit one in my fridge): - Using a ratio of 1 part dark soy sauce, 1 part light soy sauce, 1 part rice wine worked pretty well (start out with a bottle of each, then maintain that ratio). - My initial "bootstrap" was sacrificing an entire black silky chicken to the first batch, before cooking any other meats (black silky chickens aren't good eating, but make god-tier stock). - Be careful if you're adding black cardamom. Add any more than one piece, the whole thing ends up smelling like a Chinese herbalist shop and will mess up your stock for weeks. - Licorice root is very good, you can mess around with the ratio of that and star-anise. - If anyone whines about potential botulism, point out that the pH from the ginger, green onion, tangerine peel, rice wine etc is less than 4.6 (botulism cannot survive in environments more acidic than this... but do your own reading). Suggested things to cook: - S-Tier, chicken mid-wings. - A-Tier - whole chicken. - B-Tier, beef brisket. Pork. (Remove the fat the next time the stock chills). - C-Tier - pressed tofu. - F-Tier, beef tripe. Turns jet-black and tastes like pure salt. And ALWAYS keep a cup or so of your master stock in a friend's freezer, just in case your house burns down or your fridge explodes.
@@pully0825 10 minute simmer (Just under boiling point), then turn off the heat, leave them sit in there for another 20 to 30 minutes. Obviously adjust that timing if you have extra large or small wings.
@@griffinpolonus939 You'll lose some liquid every time you use it due to absorption/evaporation/boiling, but I keep it topped up with dark soy/light soy/rice wine (equal ratios). Jon doesn't seem to use rice wine, so he might use water or broth.
This is sooooo nice! But I feel like if you smash the ginger then cut them, and sauté the spices before adding the liquids, more flavor will come out 😂 (just the Chinese grandma in me being extra)
Just came across this channel and all i can say is, i love, love, love it ! So laid-back-cool, like just hanging out with friends or certain family. Great information and know how. This has given me a good foundation for stock. Since i live by myself, i started cooking meats in a crockpot with similar spice variety solution and liquids {dry sherry was another i used.}. I didn't want to waste all that liquid, so i stored it in the refrigerator, the next meat was pork so i threw in a couple fistfuls of dried apples and onions. The pork was incredible...and the broth ? You're sooo right ...the broth got better also. Now with your help, i have a great launching pad to build off of ! Thanks so much for being here. Never learned any of this anywhere else. Instant subscriber !
I absolutely adore this, an awesome recipe and an awesome video. Whilst I'm white as snow, my dad grew up in HK and Singapore, and I think I'm gonna try making him a jar for christmas, especially if I start now.
Jon, thanks so much for this video. I just got done eating chicken thighs and rice, using the master stock you showed how to make. OMG! It is the best thing I’ve ever made. Where did you learn to cook?
This is really interesting and looks pretty amazing! I was wondering if it was a good idea for a uni student to try that ? I obviously don't have huge amount of money for food and maybe that could be a way to reuse and have smthg to make nice meals in.
This looks like it would be a great way to prepare heirloom chickens that don't have a lot of breast meat on them...I have a lot of those in my freezer from a meat CSA I did. That burnished brown chicken skin looks GORGEOUS. Nice.
Thank you for doing this! I loved your other videos on the master stock, but I couldn't wrap my brain around how to make it. Now that I see it, I am so excited to be able to make a master stock. It will keep me from stressing about my meats
You also use a AGA-furnice, or a compatible brand ? Until 1969 my mother used a AGA en than she became a natural-gas-furnice. Nowadays ,I 'm looking for an AGA on which I can use coal or wood ! What kind of energie do you use in that furnice ? ( Love your way of cooking ! ).
I know nothing about cooking, but this video just randomly popped up on my feed and it was so chill and interesting... I might just try this out. Also, skills I can learn, but I'm afraid I won't be handsome as this brother LOL.
This kitchen!!! I love the old style stove but with induction. Can we get a kitchen tour please???? Also loving the new filming style. More more more videos!
Will 100% make this! Thanks for sharing! Do you refrigerate the stock if you use it once a week? Or do you leave it on a shelf? I understood that if you won’t use it once a week to freeze it. Again thanks and what a beautiful kitchen! Kudos!
I have one question about the longevity of the master stock's quantity. Everytime you use, strain, chill/freeze and re-use a master stock, aren't you actually *losing* some of that master stock each time it's being absorbed into a batch of meat and vegetables (or vaporizing into steam)? You've mentioned how certain restaurants like to tell "nice stories" of how they've re-used the same masterstock for generations (for example, since the 1950s). To me, it doesn't seem physically possible to retain a substantial amount of stock for THAT long, unless they make a new stock and mix it in with the old stock. I'd greatly appreciate if you could clear this up for me. Excellent video by the way! 👍🏼
Hey Jon kung, I just wanted to let you know I looked up that cast iron pepper grinder and they've raised it to $84+ on Amazon 😔 talk about broken hearted. Love your videos keep up the good work.
Sounds delicious. Will try this weekend, but I would think there world be some evaporation over time... Do you top up with some liquid every time you use it? Is so, what liquid do you add?
Absolutely love this! Thank you. I have two questions : When not in use (throughout the week) does it need to be refrigerated or can I let it sit on my stove? Second, how often should this be strained?
This is wonderful. I plan on making this and freezing a little to compare month 1 to month 4 and so on. The writing down the flavors as they progress to see the difference at the end of the year. I'm so excited, thank you!!
Greetings from Seattle!🧘🏽♀️chicken looks absolutely delicious. I’m Mexican American but I grew up eating mostly Asian foods. I’ve learned so much from you and I really dig your teaching style. Thanks for sharing your passion and talent!
I’ve been messing around making stock and prefer some of these spices too. True I took fish left over and really got a good broth but it was fishy you are right. Thx! Will try this and likely ice cube them .
This is definitely going to be a new thing in my life now. Thank you! Love the kitchen and noticed you have a bunch of other interesting looking videos....very eager to dive in!
My mouth is watering just looking at this I can't imagine what the smell will do to me. I may swoon. Starting this next week, with chicken and mushrooms. Cheers.
So I been studying on how to make my own master stock for soy sauce chicken and this is perfect! A couple of question is what happens over time the master stock reduce or flavors is not as strong ie salt/sugar aromatics? Because I'm assuming over time, you keep cooking on it the flavor and stock will reduce? Do add more soy sauce, aromatics to top it off? Lastly, I was told by my dad, when using the master stock for dipping sauce, you take what you need, and add a small chunk of rock sugar to dilute the salty master stock. Thoughts?
Watch again.... he mentions adding more aromatics and sauces as your bases reduces and looses its original strength. I think you could add sugar, but if you like onions then use the onions technique he showed. That'll definitely sweeten things up.
Lately getting recommended more and more interesting pieces. First cheong and this now.. I wonder if can include this into my cooking aas at the very least would be interested in trying this.
Hi, I made the stock and it’s amazing. I even added tomato paste, mushrooms, and some onions. Then I cooked a pork shoulder, bone in. It was delicious as will. However, I want to say air the pork and turn it into another dish. Any suggestions?
fascinating, ive never known about master stocks before! id love to try making those master stock mushrooms. im also so jealous of all the green in your kitchen
How do you keep the oils from the fats from going rancid? Isn't there a rule about not re-using cooking oil too many times? Does that not apply here because we aren't heating it to high enough temps? Do you separate out your cooking fat from the top of your master stock? My braising liquid always has a ton of collagen in it so it solidifies in the refrigerator, but I have been using the braising liquid to season my rice while it's cooking. I never thought about braising another cut of meat in the braising liquid.
I am definitely making this. I wanted to ask how to account for bacteria from poultry. Should I bring the master sauce to a full boil for several minutes to kill off any bacteria left from cooking poultry?
Lovely new kitchen, enjoy your new space! I made Sunday Dinna which is Belize style rice and Stewed chicken. The stock was so flavorful I used it to braise more chicken. Then reduced it to make a warm dipping sauce for flautas. If the salt content is high enough could I use that for a master sauce too in the future?
Thank you so much for making this! I’ve been wanting a more in depth vid about this :) The new space looks incredible and suits you well. Just a friendly suggestion, take it or leave it, but I found the music (which is lovely) to be a bit too loud and distracting. I think it would be nice to have your voice front and center
Will the stock stay good for longer than 3 months if you freeze it? Also tysm for showing how to use this in a vegan/vegetarian way :) Defo wanna try it some time
Hi Jon, thanks for the video. 1 quick question, is that really 2 cups of sugar? By the look of it, I thought it was only 1 cup. I just wanted to make sure it wasn't a mistake. Thank you.
Chef Jon i made master stock and am wondering what else i should cook in it. I have mostly done whole chickens since that's what I'm most comfortable cooking. I also today braised some beef tendon in there because i cooked it after watching one of your videos but i didn't flavor it well enough. I'm thinking of trying lamb but I've never cooked lamb before and have only eaten it once so i wanted advice!
No need to the impurities is just different kinds of proteins and while they might cloudy a stock or add a very slight gaminess to a delicate dish, in plaster stock they do nothing to affect it.
Heya Chef! What are some things other then fish you wouldn't cook in master stock? Would you be willing to do some follow up vids in different food seasons to give more ideas and insight on how you use master stock throughout the year? I was super intrigued when you said tomatos, and I'm super interested to see how you like to use them!
any other proteins with intense flavors (gamey meats like lamb) though ive heard that you can pre marinating/poach these meats in lemon water which is eases the flavor by preventing oxidation of fat (poaching can separate out the unsaturated fat the gamey flavor is often imbued in) Honestly you could probably create some Asian style marinade thats very acid to dealt with the gameness prior to braising it.... If the meat is farm raised its far less likely to have that intense flavor and will have a lower unsaturated fat content, so its less likely to alter the flavor of the broth.
This looks/sounds so good. I'm gonna spend days trying to find ways to make this onion free, gluten free and aip friendly only for it to never reach this level of delicious.
So as I understand it, you cook multiple things in here, each time you do so, the stock gains flavor. Then you pour it into a jar while filtering out all the organic solids so it retains most of the flavor but there's nothing spoiling inside it. What do you do to replenish the stock when it goes low? I'm assuming you run low on liquid after a few cookouts since you lose some to absorption and some to evaporation each time you cook something in it.
Is strainer fine, or would it be better to run it through a cheese cloth to make extra sure there's no gunk? Also, I would assume you have to skim all of the fat off the top after every use, right?
A strainer is fine, but a cheesecloth does get it silky smooth.... so you could use coffee filters reusable or disposable. Yes skim the fat off. You can freeze and add to gravy.
Thanks for this, my master stock has been making for some GREAT food. I do just want to ask a question--I put some in my freezer and it doesn't actually freeze. Should it be or will it not due to the high sodium? It's buried in the back of my freezer, I just want to make sure it doesn't go bad.
I'm definitely going to try this. Thanks. On a side note is there any kind of master sauce not requiring the salt content of Soy sauce. Trying to think of low sodium flavorful marinates/sauces for families on friends with high blood pressure. Thanks again.
a fun little hack for keeping your stock going is to save the bones of the chickens you poach in your master stock and use them to make chicken stock to replenish the master stock as it runs out
Mine is on the stove, the only changes were I added a little high quality(for America) mirin, and I used a few tablespoons of crystalized honey instead of sugar. Smells like winter should smell. And at times it smells like candy.
Do we ever need to be concerned about skimming the fat out if there ends up being too much after rounds of cooking? Would the fat make it spoil quicker?
Hello jon, what's the size of your casserole pot? Is it 5 ltr? I'm afraid I don't have one in that size, gonna have to save up to buy one from Greenpan 😢
from what i heard, is to never poach different types of meat in the same master stock - to avoid bacterial contamination. So for this, only to cook chicken. And strain it thoroughly after each use
Aromatics:
Scallions
Ginger
4 cups chicken stock
2 c light soy
2 c dark soy
10ish cinnamon sticks
15 star anise
3 pieces licoriche root
2 tbs black pepper
2 tbs allspice
5 bay leaves
1/8 cup corriander seed
2 c sugar
I am gluten intolerant. Is there a modifier I can use for dark soy sauce?
@@daisyhislop7179 tamari soy sauce is wheat free and I can't really tell the difference flavour-wise honestly. Would recommend. It's also fairly widely available (at least where I live)?
Though it is a Japanese style soy sauce so I'm sure people with better palates might find it a less good replacement for a Chinese soy
@@jonkung - Can you make video or drop link to which induction stovetop you have including the one for your wok?
As a side note, 1/8 cup is about 2 tbs, so that can be streamlined a bit for the coriander seed :)
My Mennonite grandma had a similar "perpetual stew" that was often simmering on the stove. She had a huge garden and would put whatever vegetables were ripe in the pot along with mushrooms, wine, etc. If something was about to expire, it went in the pot 😁 We'd eat potatoes, onions, pork chops, beef brisket, etc. braised in it a few times a week. Really good with her fresh bread.
It was delicious, but it definitely didn't have as much flavour as this kind of stock! The only dried herbs/spices I remember my grandma putting in were peppercorns, coriander seed and bay leaves. However plenty of herbs like dill and fennel were added periodically. She mentioned that some people add juniper berries, but she doesn't like the taste.
Very interesting; thanks for the video! 😊
This sounds interesting, thanks for sharing that did bit, I'm looking for more ways to boil food :D
I’m still in the middle of watching this, but I gotta say I’m LOVING the Olive-green notes in your kitchen! Those tiny cabinet drawers are 🤌🏼
@@jonkung _Chimichanga_
@@jonkung The matching green Staub is pretty great too!
EASILY the most beautiful kitchen setup i've ever seen
@@jonkung it shows! would love a kitchen tour :))
I was super taken back by how incredible his kitchen looked, and the quality of all his kitchen wear...then i found out hes gay and it all made sense. For some reason gay men all have the nicest looking kitchens.
Watching this video and seeing the small things like you tossing the onion skins in the sink or mumbling to yourself about how moving the chicken is gonna be messing, just makes this feel so much more authentic and doable than many of the cooking videos I watch. I like those to, but this feels chill and makes me excite to cook. I don't know how or when you get the multiple camera angles, but it's all so fluid and natural. Thank you for this video
I was feeling the very same thing...even caught myself smiling! I love the realness and the light jazz in the background. The set,lighting, and the clarity of sound are awesome!! New sub here!!
Watched this and immediately went out to buy all the ingredients, I now have a pot of master stock simmering on my stove! Testament to how good/approachable this content is. Would love to see more videos like this!
Your channel has inspired my home cooking for a long time now, particularly your videos about master stock. What started as a marinade for one chicken, turned into a brine poaching experiment a week later. And then another. And another. Every week or two, for several months.
I just made my best curry ever, after putting master stock roast chicken into it. And I'm just getting started. 🍗🥘😙👌
Thank you very much. 😌🙏
Being an older person on my own this would be amazing time wise to save me that whole make a stock each time i want to braise something I can just cook and come again Making cooking exciting again, while imparting more Flavor each time i cook. Thank you Jon Kung. Im defiantly adding this to my List
Made a whole chicken today using this stock and it turned out amazing! Chicken was falling off the bone and it melted in your mouth. 11/10
I followed this recipe exactly and the flavor is so good good I could cry. I can't wait to start actually cooking with it
I've been looking for recipes that involve wet cooking methods for health reasons (low AGEs --Advanced Glycation End Products...), this sauce is something I've totally forgotten about. Chinese has the most low inflammatory ways to cook foods especially meats that are not as "yeet hay" 😄 We use to buy red braised dishes, but I need to figure out how to do it myself. This recipe looks like a good place to start!!
I've been telling my girl that cooking is not like mixing reagents in a Chemistry lab where there is no room for flexibility/creativity.
So, I had to show her your video. And I subscribed. 😃
This was the first time viewing any of your videos, and I will definitely be back. This was fantastic. I like the way you explain your decisions and I learnt a lot, I think because you delivered the message so well, I am more likely to retain that information longer.
You mention other cultures that use a variation on a perpetual stock, I am thinking of Indian families that boast using the same curry base for generations, and that it is a unique 'signature' of that family. Thank you again.
Fantastic video! I've never seen such a comprehensive overview on UA-cam before. Total legitness too.
Some things I learned after maintaining a master stock for 5+ years (until I broke up with my girlfriend, had to move into a smaller apartment, and couldn't fit one in my fridge):
- Using a ratio of 1 part dark soy sauce, 1 part light soy sauce, 1 part rice wine worked pretty well (start out with a bottle of each, then maintain that ratio).
- My initial "bootstrap" was sacrificing an entire black silky chicken to the first batch, before cooking any other meats (black silky chickens aren't good eating, but make god-tier stock).
- Be careful if you're adding black cardamom. Add any more than one piece, the whole thing ends up smelling like a Chinese herbalist shop and will mess up your stock for weeks.
- Licorice root is very good, you can mess around with the ratio of that and star-anise.
- If anyone whines about potential botulism, point out that the pH from the ginger, green onion, tangerine peel, rice wine etc is less than 4.6 (botulism cannot survive in environments more acidic than this... but do your own reading).
Suggested things to cook:
- S-Tier, chicken mid-wings.
- A-Tier - whole chicken.
- B-Tier, beef brisket. Pork. (Remove the fat the next time the stock chills).
- C-Tier - pressed tofu.
- F-Tier, beef tripe. Turns jet-black and tastes like pure salt.
And ALWAYS keep a cup or so of your master stock in a friend's freezer, just in case your house burns down or your fridge explodes.
I want to try making chicken wings with this how have you done yours in the past?
@@pully0825 10 minute simmer (Just under boiling point), then turn off the heat, leave them sit in there for another 20 to 30 minutes. Obviously adjust that timing if you have extra large or small wings.
@@jonkung Damn that sounds fine! Thank you.
Awesome info thanks! Does the stock really never lose volume over time? Do you never have to add more water or chicken stock?
@@griffinpolonus939 You'll lose some liquid every time you use it due to absorption/evaporation/boiling, but I keep it topped up with dark soy/light soy/rice wine (equal ratios). Jon doesn't seem to use rice wine, so he might use water or broth.
I've had an awful day and just needed this. The vibe you create with the quality is just the chefs kiss. 👌
This is sooooo nice! But I feel like if you smash the ginger then cut them, and sauté the spices before adding the liquids, more flavor will come out 😂 (just the Chinese grandma in me being extra)
You mean roast the spices on a dry skillet?
@@P0cketSandyes the flavors come out more by doing it dry in a skillet
@@Monoiru that's what I was thinking, just wanted some clarity
Yes! More longer videos like this please!
@@jonkung Get the fun recipe, your wonderful self, and the goodest girl ☺
I have been watcing this recipe repeatedly for a couple of weeks now, today I bought the ingedients. Can`t wait!
I'm finally ready to make my list to go shopping.
Just came across this channel and all i can say is, i love, love, love it ! So laid-back-cool, like just hanging out with friends or certain family. Great information and know how. This has given me a good foundation for stock. Since i live by myself, i started cooking meats in a crockpot with similar spice variety solution and liquids {dry sherry was another i used.}. I didn't want to waste all that liquid, so i stored it in the refrigerator, the next meat was pork so i threw in a couple fistfuls of dried apples and onions. The pork was incredible...and the broth ? You're sooo right ...the broth got better also. Now with your help, i have a great launching pad to build off of ! Thanks so much for being here. Never learned any of this anywhere else. Instant subscriber !
Came over from tiktok wanted to make a master stock and was hoping you had a how to! Thank you!!!!
Congratulations on finishing your kitchen Jon, it’s beautiful 🎉🙌🏿💯🥂
i dont even cook, i watch your videos cause it is so calming and i like your personality :)
Excellent tutorial…. Love your videos, Jon. ❤❤😊
JON! I made this this afternoon , added tomatoes and onion. Placed a pound of chuck roast and baabbbyy it’s delicious. Love your videos!! Thanks
Love your kitchen! That stove is amazing!
Hi Jon, I can see that you have an unusual kitchen setting, it would be nice to know more about it!
Can't wait to start this master stock. The sky's the limit!
THANKS JON!!
Dude this new setup is so professional I love it
I have a black shepherd. He looks at me a lot while I'm cooking. Love your vids and dog.
Ga' dang! That kitchen! 😃
*long, impressed whistle*
And this video looks like a televised cooking show 😍😁
I absolutely adore this, an awesome recipe and an awesome video. Whilst I'm white as snow, my dad grew up in HK and Singapore, and I think I'm gonna try making him a jar for christmas, especially if I start now.
Jon, thanks so much for this video. I just got done eating chicken thighs and rice, using the master stock you showed how to make.
OMG! It is the best thing I’ve ever made. Where did you learn to cook?
Love the new kitchen!!! Love to see POC thriving.
Love your fur babies… and.. Jon is tops! ❤❤❤😊
If this is the new house then I'm freaking fracking loving it!
This is really interesting and looks pretty amazing! I was wondering if it was a good idea for a uni student to try that ? I obviously don't have huge amount of money for food and maybe that could be a way to reuse and have smthg to make nice meals in.
This looks like it would be a great way to prepare heirloom chickens that don't have a lot of breast meat on them...I have a lot of those in my freezer from a meat CSA I did. That burnished brown chicken skin looks GORGEOUS. Nice.
Wowww thanks for Vegetarian version 👌👌👌
Thank you for doing this! I loved your other videos on the master stock, but I couldn't wrap my brain around how to make it. Now that I see it, I am so excited to be able to make a master stock. It will keep me from stressing about my meats
Me too, I am always stressed big time about my meat...hope this solves it!
So proper Chinese master stock is salty AF but I like your version as well. Cheers🎉
You also use a AGA-furnice, or a compatible brand ? Until 1969 my mother used a AGA en than she became a natural-gas-furnice. Nowadays ,I 'm looking for an AGA on which I can use coal or wood ! What kind of energie do you use in that furnice ? ( Love your way of cooking ! ).
Love the new kitchen! And amazing video as usual
Just made it last week and I know it's going to get better!!! Thanks for the videos
I know nothing about cooking, but this video just randomly popped up on my feed and it was so chill and interesting... I might just try this out. Also, skills I can learn, but I'm afraid I won't be handsome as this brother LOL.
This kitchen!!! I love the old style stove but with induction. Can we get a kitchen tour please????
Also loving the new filming style. More more more videos!
Will 100% make this! Thanks for sharing!
Do you refrigerate the stock if you use it once a week? Or do you leave it on a shelf? I understood that if you won’t use it once a week to freeze it.
Again thanks and what a beautiful kitchen! Kudos!
I've been waiting for this video! Your recent shorts have been addressing master stocks and was hoping you would have a video of a good recipe!
I have one question about the longevity of the master stock's quantity. Everytime you use, strain, chill/freeze and re-use a master stock, aren't you actually *losing* some of that master stock each time it's being absorbed into a batch of meat and vegetables (or vaporizing into steam)?
You've mentioned how certain restaurants like to tell "nice stories" of how they've re-used the same masterstock for generations (for example, since the 1950s).
To me, it doesn't seem physically possible to retain a substantial amount of stock for THAT long, unless they make a new stock and mix it in with the old stock.
I'd greatly appreciate if you could clear this up for me. Excellent video by the way! 👍🏼
May we have a series where you continue to use this batch of stock?
As someone who converted to the induction life from your vids can we get a tour of the new kitchen and that amazing cooktop? It looks so cool!
@@jonkungyes, would love the info on the hood system. The residential ones all seem to suck. I want one that actually works.
Hey Jon kung, I just wanted to let you know I looked up that cast iron pepper grinder and they've raised it to $84+ on Amazon 😔 talk about broken hearted.
Love your videos keep up the good work.
Man, absolutely love the vegan option!!!
Sounds delicious. Will try this weekend, but I would think there world be some evaporation over time... Do you top up with some liquid every time you use it? Is so, what liquid do you add?
Absolutely love this! Thank you. I have two questions : When not in use (throughout the week) does it need to be refrigerated or can I let it sit on my stove? Second, how often should this be strained?
This is wonderful. I plan on making this and freezing a little to compare month 1 to month 4 and so on. The writing down the flavors as they progress to see the difference at the end of the year. I'm so excited, thank you!!
This works for meal prep. Seal it airtight or portion it with a layer of fat on top. The aromatics will fade with time unless sealed really well.
@missbjellison how is it going? Did you actually compare with notes? I'm curious.
Greetings from Seattle!🧘🏽♀️chicken looks absolutely delicious. I’m Mexican American but I grew up eating mostly Asian foods. I’ve learned so much from you and I really dig your teaching style. Thanks for sharing your passion and talent!
Waving hi from Sunset Hill Ballard 💕
I’ve been messing around making stock and prefer some of these spices too. True I took fish left over and really got a good broth but it was fishy you are right. Thx! Will try this and likely ice cube them .
This is definitely going to be a new thing in my life now. Thank you! Love the kitchen and noticed you have a bunch of other interesting looking videos....very eager to dive in!
such a charming, warm cook! thank you for the recipe!
My mouth is watering just looking at this I can't imagine what the smell will do to me. I may swoon.
Starting this next week, with chicken and mushrooms. Cheers.
So I been studying on how to make my own master stock for soy sauce chicken and this is perfect! A couple of question is what happens over time the master stock reduce or flavors is not as strong ie salt/sugar aromatics? Because I'm assuming over time, you keep cooking on it the flavor and stock will reduce? Do add more soy sauce, aromatics to top it off? Lastly, I was told by my dad, when using the master stock for dipping sauce, you take what you need, and add a small chunk of rock sugar to dilute the salty master stock. Thoughts?
Watch again.... he mentions adding more aromatics and sauces as your bases reduces and looses its original strength. I think you could add sugar, but if you like onions then use the onions technique he showed. That'll definitely sweeten things up.
Lately getting recommended more and more interesting pieces. First cheong and this now..
I wonder if can include this into my cooking aas at the very least would be interested in trying this.
Hi, I made the stock and it’s amazing. I even added tomato paste, mushrooms, and some onions. Then I cooked a pork shoulder, bone in. It was delicious as will. However, I want to say air the pork and turn it into another dish. Any suggestions?
fascinating, ive never known about master stocks before! id love to try making those master stock mushrooms. im also so jealous of all the green in your kitchen
How do you keep the oils from the fats from going rancid? Isn't there a rule about not re-using cooking oil too many times? Does that not apply here because we aren't heating it to high enough temps? Do you separate out your cooking fat from the top of your master stock?
My braising liquid always has a ton of collagen in it so it solidifies in the refrigerator, but I have been using the braising liquid to season my rice while it's cooking. I never thought about braising another cut of meat in the braising liquid.
I am definitely making this. I wanted to ask how to account for bacteria from poultry. Should I bring the master sauce to a full boil for several minutes to kill off any bacteria left from cooking poultry?
Lovely new kitchen, enjoy your new space! I made Sunday Dinna which is Belize style rice and Stewed chicken. The stock was so flavorful I used it to braise more chicken. Then reduced it to make a warm dipping sauce for flautas. If the salt content is high enough could I use that for a master sauce too in the future?
Do you ever have to refill the stock? I imagine it will evaporate/run out eventually if you cook with it enough times, but I can't tell
been a while since ive been to your channel. sick kitchen upgrade!
Wow. New space?!? And that stove is beautiful.
Thank you so much for making this! I’ve been wanting a more in depth vid about this :) The new space looks incredible and suits you well. Just a friendly suggestion, take it or leave it, but I found the music (which is lovely) to be a bit too loud and distracting. I think it would be nice to have your voice front and center
Will the stock stay good for longer than 3 months if you freeze it? Also tysm for showing how to use this in a vegan/vegetarian way :) Defo wanna try it some time
If I'm going to use it at least once a week, do I need to cool it in the fridge between uses? Or can it be stored at room temp?
Yes it needs to be refrigerated or frozen in between because of the chicken broth used.
Hi Jon, thanks for the video. 1 quick question, is that really 2 cups of sugar? By the look of it, I thought it was only 1 cup. I just wanted to make sure it wasn't a mistake. Thank you.
Chef Jon i made master stock and am wondering what else i should cook in it. I have mostly done whole chickens since that's what I'm most comfortable cooking. I also today braised some beef tendon in there because i cooked it after watching one of your videos but i didn't flavor it well enough. I'm thinking of trying lamb but I've never cooked lamb before and have only eaten it once so i wanted advice!
Love everything in this video. Amazing work as always. Thanks for sharing!
It all makes sense with your explaining how to make stock. Thx
Excited to try this! For master stock, no need to boil the chicken/meat for impurities first?
No need to the impurities is just different kinds of proteins and while they might cloudy a stock or add a very slight gaminess to a delicate dish, in plaster stock they do nothing to affect it.
Heya Chef! What are some things other then fish you wouldn't cook in master stock?
Would you be willing to do some follow up vids in different food seasons to give more ideas and insight on how you use master stock throughout the year? I was super intrigued when you said tomatos, and I'm super interested to see how you like to use them!
any other proteins with intense flavors (gamey meats like lamb) though ive heard that you can pre marinating/poach these meats in lemon water which is eases the flavor by preventing oxidation of fat (poaching can separate out the unsaturated fat the gamey flavor is often imbued in)
Honestly you could probably create some Asian style marinade thats very acid to dealt with the gameness prior to braising it....
If the meat is farm raised its far less likely to have that intense flavor and will have a lower unsaturated fat content, so its less likely to alter the flavor of the broth.
Im kind of interested how a master stock just meant for shellfish, fish, or gamey meats would work out....
This looks/sounds so good. I'm gonna spend days trying to find ways to make this onion free, gluten free and aip friendly only for it to never reach this level of delicious.
Very much enjoyed watching and learning this. The term “master stock” is that Chinese or Asian? I’m not familiar with it and I’m just curious
So as I understand it, you cook multiple things in here, each time you do so, the stock gains flavor. Then you pour it into a jar while filtering out all the organic solids so it retains most of the flavor but there's nothing spoiling inside it.
What do you do to replenish the stock when it goes low? I'm assuming you run low on liquid after a few cookouts since you lose some to absorption and some to evaporation each time you cook something in it.
Is strainer fine, or would it be better to run it through a cheese cloth to make extra sure there's no gunk? Also, I would assume you have to skim all of the fat off the top after every use, right?
A strainer is fine, but a cheesecloth does get it silky smooth.... so you could use coffee filters reusable or disposable. Yes skim the fat off. You can freeze and add to gravy.
Your kitchen is beautiful, you're finally somewhere that can match your physical beauty. Neat, organized, and handsome~
Soooo doing this! Thank you!
Thanks for this, my master stock has been making for some GREAT food. I do just want to ask a question--I put some in my freezer and it doesn't actually freeze. Should it be or will it not due to the high sodium?
It's buried in the back of my freezer, I just want to make sure it doesn't go bad.
Yep it won't be solid frozen. I've froze left over teriyaki sauce. It more crystallizes.
@@abbylynn8872 this is so good to know, I was worried about it going bad, thank you!
the ingredients look at color, I learned so much by watching Chef Hung, what do you think about Lamb in the same stock
fantastic video! learned a LOT thank you
I've been waiting on this, thank you
I'm definitely going to try this. Thanks. On a side note is there any kind of master sauce not requiring the salt content of Soy sauce. Trying to think of low sodium flavorful marinates/sauces for families on friends with high blood pressure. Thanks again.
Thanks
I need to make this now!!! Then I'll be sure to catch me a man when I learn how to cook.
a fun little hack for keeping your stock going is to save the bones of the chickens you poach in your master stock and use them to make chicken stock to replenish the master stock as it runs out
Should I keep the stock jars in the refrigerator?? Or just leave it be...well I do plan on using it every 5-7 days though
This looks so good! Does it taste a lot like soy sauce / asian cuisine, or does the soy flavor mild down?
Mine is on the stove, the only changes were I added a little high quality(for America) mirin, and I used a few tablespoons of crystalized honey instead of sugar. Smells like winter should smell. And at times it smells like candy.
So do you just let it stay in the pantry if you intend to use it once a week? Or is it refrigerated? Thanks!
Thanks for sharing Chef!
Do we ever need to be concerned about skimming the fat out if there ends up being too much after rounds of cooking? Would the fat make it spoil quicker?
Hello jon, what's the size of your casserole pot? Is it 5 ltr? I'm afraid I don't have one in that size, gonna have to save up to buy one from Greenpan 😢
from what i heard, is to never poach different types of meat in the same master stock - to avoid bacterial contamination. So for this, only to cook chicken. And strain it thoroughly after each use