@@CinematicComplexity this is funny because I work with engineers and machinist and this is my headache. Food recipes get you close, but it's the unmeasured going by feel that MAKES the dish. It is both world ending frustrating while enlightening.
"If Daddy Lau says it's 8 minutes, it's 8 minutes" right on brother, that channel is absolute delight and yeah, his instincts are spot every time I've tried one of their recipes
Aside from clarity I thought one purpose for parboiling meat and removing impurities was to remove bitterness and off flavors. Would that be a concern?
@@jordanthecoder there might some gaminess but honestly it becomes hidden from the ham and aromatics. It also strains out surprisingly well after cooking.
Love the Daddy Lau reference! Made with Lau is one of my fav cooking channels! Your cooking is always amazing but Daddy Lau is a master and I love his steamed eggs!
I love that you add details like the aesthetic egg straining and don't just omit it. It really gives us the choice of whether we want to do the step or not. I feel like a lot of these steps are lost when kids like me didn't learn the recipe from there parents, and eventually we don't know how to make it the old way at all. Thanks love the videos.
Thank you so much for this video. I'm nowhere as good as this, I've maybe done this 10 times, but I've noted the following in a limited number of trials (your mileage may vary): 1) In an instant pot, using unblanched chicken bones and necks, scallions and ginger, 90 minutes at high pressure (and natural release) resulted in a clear stock, 120 minutes resulted in slight cloudiness. No difference in flavour. 2) I love the tip about not pressure-cooking the spices (especially goji berries, red dates, dried yam etc). When I switched from boiling to pressure cooking, I did indeed notice a milder flavour from the aromatics. I didn't put the pieces together until just now. 3) I've had success reducing and freezing the base stock. My ratio: A 5.7L Instant Pot producing 3L of liquid, Boiled down to 1L in an instant pot, then reduced to 300 mL in a smaller saucepan on the stove (so, a 10:1 reduction), then frozen in a large ice-cube tray (1 cube represents 500 mL original stock). Result "Good enough" (maybe 80% of the flavour kept)... but so convenient! Thanks for the video! I have a bit of stock in my freezer, eggs, and a rice cooker with a stemer. Guess what's for lunch!
Great comment! I’ve just started mine about half an hour ago in a magic/insta pot but locked it in for 2:45. Hopefully it’s not atomized and I can strain it easily
I just quickly made steamed eggs for the first time and they are absolutely incredible, possibly my new favorite food, thank you so much Jon without people sharing thier cultures like you I would never find out about recipes like this!
A quick modern take that can command the respect of the older generation. My granny may be smacking me on the head, but I respect this technique. thank you. Spellcheck saved me. :) More pls
Hey, I just found your channel, and I'm learning so much! I feel like I can share something as well, though: bayleaf can be used much more sparingly is you break up the leaves, as its essential oils can leak out much better, so if you want to basically double their effect, just break them in half, or more parts for an even stronger flavor.
I never thought about making it in a pressure cooker, I might want to try making it now 😅 Also, a slightly smokey superior stock sounds nice.. And hey, I check with daddy Lau's recipes too haha
Jon, just made this stock this weekend after getting all the ingredients together except for the ham used a smoky sweet Thai sausage instead. (Found the ham online and order it for my next batch)This was the best stock I have ever tasted let alone made myself! You are an incredible cook and an excellent teacher. Now onto steamed eggs which I have made before and loved but I suspect this will be in the stratosphere in terms of flavor. Thank for this channel is one of my favorites and love Daddy Lau too!!😮😊
He is so wonderfully handsome and has such a calm, easy way about him. Such a good cook I can watch for a very long time and learn a great deal from him.
First video if yours I have watched. Tou referenced Lau to make sure you were correct... Daddy Lau is my Cantonese cuisine teacher. Immediate subscription because you are willing to be wrong and correct/self check yourself. Excellent video and presentation!
RE your comment about the old stewing hen being inedible. Do some homework. Julia Child has a recipe for poached stewing hen in one of her earlier books. It's a rare treat when my wife makes it, the chicken is wonderful, the poaching liquid is reduced into an amazing gravy, and it serves a small army. And as for Julia, you sir are definitely on your way. The almost catastrophe with the scrambled, steamed egg dish was a take right out of the master, herself. Just found you, I'm impressed!
I totally agree with a good stock being your secret ingredient. I make my stock mainly out of scraps from breaking down chickens and pork neck or hock I’ve used both and was happy with the results. One thing I’ve struggled with though is finding the right ratio of bones/meat to water. Sometimes it sets up into a nice gel in the fridge and some it’s still liquid. I don’t mind too much either way I still use it but I prefer it on the thicker side.
Have you considered making a version of hogs head cheese with the left over meats you boiled first? I just love your videos! Between you and made with lau my Chinese cooking has grown exponentially so thanks for that!
My recommendation for this kind of long cooking stock (if you want to keep it clear.) with the same set it and forget it mindset, is the Polyscience/Breville Control freak. I have one and I can set the temperature prob to 85°C and cook a stock for tens of hours without having to monitor it or being scared of letting it go overnight. It's awesome. I make my own jelly for French paté en croute and it takes 48h to cook to get a beautiful jelly and because I can set it low, it's crystal clear. Highly recommend. That said, I love my pressure cooker but I like the analog one, as I can control the temp to avoid over heating. Now, I'll go and make a master stock!
DAMN you're god-tier! I learnt more in the last 30 minutes than I have the last 5 years making stock. One question: My Chinese language is weak, is this known as "Shang Tang"? (Shang meaning "above")
Interesting enough vid to keep this vegetarian enthralled, even though it very quickly became obvious this is something I'll never cook... except the steamed eggs, which I might make with some veg stock or vegan dashi🎉
Daddy lau 😂 shout out to made with lau!!, my 2 favorite Asian cooking channels. Stay fresh Jon. I haven’t ever made this and now I’m inspired to try. Looks amazing.
Have you tried with dried aromatics? Someone told me that to get the same effect as 'fresh' aromatics in a pressure cooker, you use dried ones at a higher quantity. (Something like 1.5~2x the amount dried as you would normal) Put them in a cheese cloth, tie them up. Set in the 'center' of the meats. I've never done it, It's on my checklist of things to try though
Soon as you started saying Stewing Hens are too tough to cook like you would a regular chicken? I thought out loud, “I guess you COULD if you sous vide the stewing hen, maybe?”. Then you said exactly that like 5 secs later😂😂
NINJA stuff! Yes. At first, I was kind of put off by the amount of advertising that was going on in the town. But then multicookers went on sale, and I got one. Couldn't be happier with my purchase. Any owners of their blenders/food processors here? I'd love some reviews!
I've had the BN801 blender set for a few years and I love it. The build quality feels super sturdy, and it's got the different pitchers for purees, processing, even dough, or the individual cups.
@@victorchen9170 Yes, sturdiness was the first thing that I'd noticed about my Ninja Foodi unit. It's not even the XL version, and still, I almost died hauling it to my crib from the shop (Like, it was double packaged, and the outer box shell was super-unwieldy). Thanks for pitching in, man, I appreciate it!
@@matheuspimenta8486 Thank you for commenting, anyway! I assume it should be at the very least OK. I've owned several blenders until today, and, since I'm really not that advanced as a cook, I'm really not picky. But there's something satisfying about properly powerful devices. Granted, the REAL quality lies with brands like Robocoupe and other professional grade manufacturers. I had an opportunity to use one at a Vipassana retreat, and even the weaker processor model that they had there was an absolute *beast.* It did away with like a bucket of hard taters in seconds. Almost with contempt, you know.
Other than changing over pots to de-fat, is there a reason to do so? Could you have added the "aromatics" into the instant/ninja pot, slow-cook/simmer for another 30 minutes and then strain and de-fat?
Hi Jon, I've been super excited to try making this stock since I saw your first video on it but the Jinhua ham has been eluding me for months-do you (or anyone else in the comments) know if there's anywhere for an American to buy it online? None of my three (excellent) local Asian markets seems to carry it.
I don't have one of those egg steamers, so if I put some water in a pot and a ceramic bowl inside the water, eggs in the bowl, and cover the pot with a lid, will that work?
You're not lying, i use my pressure cooker on low and cook my beef shoulder for only a hour and 5 min and it comes out perfectly pink and tender lol but i'm not keen on sharing my discoveries with other chefs and so
Jon, IMHO, please just at least rinse your meat before using, factory workers can drop it all on the floor etc... and just want to get off any impurities on itself. oh and thank you much for sharing this video. I love making stock- I also was wondering what pressure cooker is that? Do you have an amazon link? - if you don't, consider getting one so you can get a small commission when other's buy the products you use in these videos.
So, I would like to try making this, but I live in a Muslim household - which disqualifies half of the ingredients, as they're pork-based. A quick search for a halal version showed zip, so I wondered if you had any thoughts about how a Muslim-friendly version would look like? Thank you!
I make a kosher version with a combination of beef and lamb! I really love the depth that sheep bones impart as a base, but beef works just as well if you don’t care for that flavor profile.
Make sure your steamers are dry before you store them… it’s more important than the washing. Bamboo steamers will have to be replaced eventually. Luckily they’re biodegradable.
I'm not understanding the reference to imperial dishes in Cantonese cuisine. What's the relation between Cantonese food and imperial cuisine? Similarly, in which universe to lion's head meatballs belong to Cantonese cuisine?
Ok..i made quite a few educated substitutions since i didnt have everything on hand or the ingredients were expensive. Instead of beef tendon i used beef feet, and pork front leg for the pork neck. Both have tons of collagen so i think it made it even richer. I had some pork cheek i salted to substute for the salted pork. And the stewing hen was just a regular supermarket bird instead But goddamn, if it isn't gooood. He is right, this should not be so good for the effort of just tossing a few pieces of meat in an instant pot. The rag i used to cover the pressure release vent smells so good. Hahahaha.
I found it: SPTECHMAKE Stainless Steel Anti-Hot Bowl Dish Plate Gripper Clip Clamp Holder for Moving Hot Plate or Bowls although I do already have and like their Kitchen Tool Tongs which looks like canning jar tongs.
warm water with chicken powder, a few slice of pork or a couple shrimps, 3-4 eggs in a rice cooker would be much easier and just as tasty of a steam egg.
@@jonkung Isn't the main 'ingredient' for birds nest the swallow's spit? Not the actually 'nest'? Fuckin love birds nest soup though. The way they collect it, both now and historically, is super interesting. People used to scale cliffs to collect it. Now, they just build tons of roofs with no house under it so the swallows make nests there.
You are missing an important step. The Pork neck bones should be washed and soaked to remove the blood/myoglobin. The chicken should be blanched for the same reason (and the water skimmed or thrown out). The blood adds a bitterness to the stock, you will get a sweeter stock. Personally, I would add the scallops/shrimp early and maybe one or two dried shitake mushrooms. Not that it matters, but in a high pressure cooker you can get a good stock in an hour, just do a natural release to avoid it going volcano on you.
I've made stocks FOREVER and have always bemoaned waiting 2 days for the fat to solidify in the fridge to remove it. I need the soup poop strainer!!!! How do I search for one of those???? It'll cut down my least favorite step!!!
My favorite thing about this channels is that the measurements for the ingredients for recipes are just vibes.
FLOL, yep. As someone with an engineering mindset (accuracy + precision), this frustrates me so much.
@@CinematicComplexity this is funny because I work with engineers and machinist and this is my headache. Food recipes get you close, but it's the unmeasured going by feel that MAKES the dish. It is both world ending frustrating while enlightening.
Seasoning until the ancestors tell you to stop.
#WWDLD (what would daddy lau do?) THANKS FOR THE SHOUTOUT!
Love you guys!
Omg my gosh Chef daddy Lau saw this. 2 of my fav chefs here tgt!
"If Daddy Lau says it's 8 minutes, it's 8 minutes" right on brother, that channel is absolute delight and yeah, his instincts are spot every time I've tried one of their recipes
This truly is a Soup-erior Stock…
Aside from clarity I thought one purpose for parboiling meat and removing impurities was to remove bitterness and off flavors. Would that be a concern?
I see what you did there.
@@jordanthecoder souprisingly not
This would be cool in jellied form on egg rice like in shokugeki no soma (the anime).
@@jordanthecoder there might some gaminess but honestly it becomes hidden from the ham and aromatics. It also strains out surprisingly well after cooking.
Love the Daddy Lau reference! Made with Lau is one of my fav cooking channels! Your cooking is always amazing but Daddy Lau is a master and I love his steamed eggs!
"What's up everyone! Today we're making..."
*- "ZHENG DAN!!!!!!!"*
I love that you add details like the aesthetic egg straining and don't just omit it. It really gives us the choice of whether we want to do the step or not. I feel like a lot of these steps are lost when kids like me didn't learn the recipe from there parents, and eventually we don't know how to make it the old way at all. Thanks love the videos.
Thank you so much for this video. I'm nowhere as good as this, I've maybe done this 10 times, but I've noted the following in a limited number of trials (your mileage may vary):
1) In an instant pot, using unblanched chicken bones and necks, scallions and ginger, 90 minutes at high pressure (and natural release) resulted in a clear stock, 120 minutes resulted in slight cloudiness. No difference in flavour.
2) I love the tip about not pressure-cooking the spices (especially goji berries, red dates, dried yam etc). When I switched from boiling to pressure cooking, I did indeed notice a milder flavour from the aromatics. I didn't put the pieces together until just now.
3) I've had success reducing and freezing the base stock. My ratio: A 5.7L Instant Pot producing 3L of liquid, Boiled down to 1L in an instant pot, then reduced to 300 mL in a smaller saucepan on the stove (so, a 10:1 reduction), then frozen in a large ice-cube tray (1 cube represents 500 mL original stock). Result "Good enough" (maybe 80% of the flavour kept)... but so convenient!
Thanks for the video! I have a bit of stock in my freezer, eggs, and a rice cooker with a stemer. Guess what's for lunch!
Great comment! I’ve just started mine about half an hour ago in a magic/insta pot but locked it in for 2:45. Hopefully it’s not atomized and I can strain it easily
@@patrickr.newman2983 Definitely let us know!
This stock will taste absolute amazing with dumplings
it does! I add cooked dumplings to this and make just a dumpling soup with it all the time.
I just quickly made steamed eggs for the first time and they are absolutely incredible, possibly my new favorite food, thank you so much Jon without people sharing thier cultures like you I would never find out about recipes like this!
That's wonderful! I've never had steamed eggs...I need to try this now.
It’s very good with rice!
no...
A quick modern take that can command the respect of the older generation. My granny may be smacking me on the head, but I respect this technique. thank you. Spellcheck saved me. :) More pls
Hey, I just found your channel, and I'm learning so much! I feel like I can share something as well, though: bayleaf can be used much more sparingly is you break up the leaves, as its essential oils can leak out much better, so if you want to basically double their effect, just break them in half, or more parts for an even stronger flavor.
I never thought about making it in a pressure cooker, I might want to try making it now 😅
Also, a slightly smokey superior stock sounds nice..
And hey, I check with daddy Lau's recipes too haha
It’s not as versatile with a smoked hock but it’s VERY good
Jon, just made this stock this weekend after getting all the ingredients together except for the ham used a smoky sweet Thai sausage instead. (Found the ham online and order it for my next batch)This was the best stock I have ever tasted let alone made myself! You are an incredible cook and an excellent teacher. Now onto steamed eggs which I have made before and loved but I suspect this will be in the stratosphere in terms of flavor. Thank for this channel is one of my favorites and love Daddy Lau too!!😮😊
Thank you thank you thank you for coming back to tell me 🥰.
I hope you really like the eggs!
Ive watch a few of your vids. But this is the first one i felt needed to be watched from start to finish.
He is so wonderfully handsome and has such a calm, easy way about him. Such a good cook I can watch for a very long time and learn a great deal from him.
First video if yours I have watched. Tou referenced Lau to make sure you were correct... Daddy Lau is my Cantonese cuisine teacher. Immediate subscription because you are willing to be wrong and correct/self check yourself. Excellent video and presentation!
RE your comment about the old stewing hen being inedible. Do some homework. Julia Child has a recipe for poached stewing hen in one of her earlier books. It's a rare treat when my wife makes it, the chicken is wonderful, the poaching liquid is reduced into an amazing gravy, and it serves a small army. And as for Julia, you sir are definitely on your way. The almost catastrophe with the scrambled, steamed egg dish was a take right out of the master, herself. Just found you, I'm impressed!
How else just love the simplicity of these beautiful videos ? Super Si Fou (teacher) giving learning in ASMR way ! I love this chanel :-)
You should try making the steamed eggs in the Instant Pot - they come out silky smooth and without any bubbles because of the pressure.
OMG is true. My American mother rolls her eyes at me but the flavor stands alone
I totally agree with a good stock being your secret ingredient. I make my stock mainly out of scraps from breaking down chickens and pork neck or hock I’ve used both and was happy with the results. One thing I’ve struggled with though is finding the right ratio of bones/meat to water. Sometimes it sets up into a nice gel in the fridge and some it’s still liquid. I don’t mind too much either way I still use it but I prefer it on the thicker side.
Have you considered making a version of hogs head cheese with the left over meats you boiled first? I just love your videos! Between you and made with lau my Chinese cooking has grown exponentially so thanks for that!
My white stock uses a whole pigs head but I’ve never tried making headcheese before. And thank you, being in any group with Mr. Lau is an honor.
My recommendation for this kind of long cooking stock (if you want to keep it clear.) with the same set it and forget it mindset, is the Polyscience/Breville Control freak. I have one and I can set the temperature prob to 85°C and cook a stock for tens of hours without having to monitor it or being scared of letting it go overnight. It's awesome. I make my own jelly for French paté en croute and it takes 48h to cook to get a beautiful jelly and because I can set it low, it's crystal clear. Highly recommend.
That said, I love my pressure cooker but I like the analog one, as I can control the temp to avoid over heating. Now, I'll go and make a master stock!
I'm always intrigued with your cooking
I’m impressed by the receding electrical tower. That’s awesome
Thanks Jon! Love this will try this. Superior Stock reminds me kind of like Tare for Ramen. Maybe I can use Superior Stock for my next ramen night!
really enjoyed the video, recipe must get tried, and your presentation of it made it feel attainable and chill
I will never make this, but watching the video is so good I cannot miss it. Thanks.
Thanks for sharing I can't wait to make this.
Thank you for uploading this video clip, thank you for your updates and your insite. Florida USA 😊Rainbow 🌈Chef 😊👍👍🙏🙏
definitely cousins with the master stock, food looks delicious 😋
Wow action and suspense song with a master level recipe!
Beautiful! Thank you.
Oh my goodness. I am so into this video. This video is gold.
Thank you to you and your family.
DAMN you're god-tier! I learnt more in the last 30 minutes than I have the last 5 years making stock. One question: My Chinese language is weak, is this known as "Shang Tang"? (Shang meaning "above")
Yes! We also call it Gao Tang
@@jonkung Ah, Gao as in "tall"! Nice.
Interesting enough vid to keep this vegetarian enthralled, even though it very quickly became obvious this is something I'll never cook... except the steamed eggs, which I might make with some veg stock or vegan dashi🎉
It pairs nice with the roasted veggie stock I did a while back!
Daddy lau 😂 shout out to made with lau!!, my 2 favorite Asian cooking channels. Stay fresh Jon. I haven’t ever made this and now I’m inspired to try. Looks amazing.
Have you tried with dried aromatics?
Someone told me that to get the same effect as 'fresh' aromatics in a pressure cooker, you use dried ones at a higher quantity. (Something like 1.5~2x the amount dried as you would normal)
Put them in a cheese cloth, tie them up. Set in the 'center' of the meats.
I've never done it, It's on my checklist of things to try though
I like how you check recipes with Lao I do the same too whenever i make char siu
Just the face and voice I needed to make the end of a bad day better!
The recipe looks bomb af
Great vid. Doggo so cute
Soon as you started saying Stewing Hens are too tough to cook like you would a regular chicken? I thought out loud, “I guess you COULD if you sous vide the stewing hen, maybe?”. Then you said exactly that like 5 secs later😂😂
Looks so good!
NINJA stuff! Yes.
At first, I was kind of put off by the amount of advertising that was going on in the town. But then multicookers went on sale, and I got one. Couldn't be happier with my purchase.
Any owners of their blenders/food processors here? I'd love some reviews!
I have their food processor. Pretty nice, can’t say much as it is also my first one but I don’t have regrets.
I've had the BN801 blender set for a few years and I love it. The build quality feels super sturdy, and it's got the different pitchers for purees, processing, even dough, or the individual cups.
@@victorchen9170 Yes, sturdiness was the first thing that I'd noticed about my Ninja Foodi unit. It's not even the XL version, and still, I almost died hauling it to my crib from the shop (Like, it was double packaged, and the outer box shell was super-unwieldy). Thanks for pitching in, man, I appreciate it!
@@matheuspimenta8486 Thank you for commenting, anyway! I assume it should be at the very least OK.
I've owned several blenders until today, and, since I'm really not that advanced as a cook, I'm really not picky. But there's something satisfying about properly powerful devices. Granted, the REAL quality lies with brands like Robocoupe and other professional grade manufacturers. I had an opportunity to use one at a Vipassana retreat, and even the weaker processor model that they had there was an absolute *beast.* It did away with like a bucket of hard taters in seconds. Almost with contempt, you know.
I like your kitchen.
Trying this right now. Couldn’t find any pork bones other than pig tail and having used ox tail for other soups. I’ll post if it works out!
Other than changing over pots to de-fat, is there a reason to do so? Could you have added the "aromatics" into the instant/ninja pot, slow-cook/simmer for another 30 minutes and then strain and de-fat?
Hi Jon, I've been super excited to try making this stock since I saw your first video on it but the Jinhua ham has been eluding me for months-do you (or anyone else in the comments) know if there's anywhere for an American to buy it online? None of my three (excellent) local Asian markets seems to carry it.
god I'm going to be thinking about this for weeks
In place of the JinHua ham, try aged smoked Virginia ham. A little goes a long way, so add to taste.
Well hey! Wtf UA-cam, show me the people I am subscribed to. Glad to see you too! The community post reached me when none of your videos had.
Your dog barking is the most relatable thing. Thanks for not taking it out 😂
I swear! I wish your videos had smell-o-vision 😩🖤
This video in particular would smell amazing
My Guy, what's that plate grabber/clamp thing called and where do get one? I've seen it in a few of your vids and it looks super useful!
This is the set I use! amzn.to/3K7XzsG
Where did you get your storage jugs for your soup they look superb and incredibly useful
@cambro!
I don't have one of those egg steamers, so if I put some water in a pot and a ceramic bowl inside the water, eggs in the bowl, and cover the pot with a lid, will that work?
11:05 save the fat for late night ramen. It's GOLD.
duuude your platey-grabby thingy… just use the ones with a central hinge that grabs the rim from both sides from above!
That stock in a soup dumping would be something eh.. 😋
Food Wars tee. Nice. 😎
You're not lying, i use my pressure cooker on low and cook my beef shoulder for only a hour and 5 min and it comes out perfectly pink and tender lol but i'm not keen on sharing my discoveries with other chefs and so
Jon, IMHO, please just at least rinse your meat before using, factory workers can drop it all on the floor etc... and just want to get off any impurities on itself. oh and thank you much for sharing this video. I love making stock-
I also was wondering what pressure cooker is that? Do you have an amazon link? - if you don't, consider getting one so you can get a small commission when other's buy the products you use in these videos.
Can you get meat that’s not wrapped in single use plastics or nah?
Hi mate, here in the UK beef tendons are in the dog food category or frozen dog food on Amazon, so can l use chicken feet instead TIA🇬🇧🇬🇧🇬🇧👍👍👍
So, I would like to try making this, but I live in a Muslim household - which disqualifies half of the ingredients, as they're pork-based. A quick search for a halal version showed zip, so I wondered if you had any thoughts about how a Muslim-friendly version would look like? Thank you!
Replace pork with lamb or beef bones. If you like the flavor of lamb it works well. It’s a good Idea, I might make a video on it. Halal Superior Stock
I make a kosher version with a combination of beef and lamb! I really love the depth that sheep bones impart as a base, but beef works just as well if you don’t care for that flavor profile.
Yo I need to cop that sweater, where can I get one?
I'm gonna need that joffof rice recipe
How do you keep your bamboo steamer from getting moldy? I seem to have this problem with all of my steamers eventually.
Make sure your steamers are dry before you store them… it’s more important than the washing. Bamboo steamers will have to be replaced eventually. Luckily they’re biodegradable.
could you please share the brand of your pressure cooker please? :')
I think my heart dropped just as much as yours when the plate slipped D:
Thanks!
Thank you so much, Andrej! 💛🧡
I'm not understanding the reference to imperial dishes in Cantonese cuisine. What's the relation between Cantonese food and imperial cuisine? Similarly, in which universe to lion's head meatballs belong to Cantonese cuisine?
I need that shirt now
How does this stock compare to the one in your “Make this stock once,…” video in taste and use?
That stock you cook things in but don’t eat. This one you are meant to eat with whatever you cook in it.
Thank you! Yummy!
where can i get this sweater tho ?
Tシャツw
食べた時のリアクション期待してしまった😂
Ok..i made quite a few educated substitutions since i didnt have everything on hand or the ingredients were expensive. Instead of beef tendon i used beef feet, and pork front leg for the pork neck. Both have tons of collagen so i think it made it even richer. I had some pork cheek i salted to substute for the salted pork. And the stewing hen was just a regular supermarket bird instead
But goddamn, if it isn't gooood. He is right, this should not be so good for the effort of just tossing a few pieces of meat in an instant pot.
The rag i used to cover the pressure release vent smells so good. Hahahaha.
18:23 "Platey Grabby Thingy" Have a brand and product name or sources?
I found it: SPTECHMAKE Stainless Steel Anti-Hot Bowl Dish Plate Gripper Clip Clamp Holder for Moving Hot Plate or Bowls although I do already have and like their Kitchen Tool Tongs which looks like canning jar tongs.
How long can you store this for? Is it about the same as normal stock?
Freeze it for months! Keeps for a week in the fridge
How do you store the stock though? And how long will it last?
You can freeze it for months!
Or freeze them in an ice cube trey for little flavor bombs for sauces.
This is also great reduced to a glace and used in sauces. Save that fat and use it in noodle soups as a finisher!
More recipes that use superior stock?
I love your content mate and I must say, youre a handsome man hahahah
Sorry Jon, I've asked this before but what brand is that cleaver?
CCK, it's a Hong Kong brand
@@jonkung Coolio, writing that down this time. Thank you, Chef.
warm water with chicken powder, a few slice of pork or a couple shrimps, 3-4 eggs in a rice cooker would be much easier and just as tasty of a steam egg.
YOU SAID IT THATS THE BIG Secret
What size pressure cooker is that? Could the ingredients fit in a 6 quart?
I think it’s an 8 or 12 qt
@@jonkung thanks! Love you
What brand, is your cooker?
looks like its the Ninja Foodi pressure cooker
was there not supposed to be any garlic??
isn't bird nest a sweet dish ? really interesting vod !
Cantonese birds nest is a dish made of an actual birds nest. The sweet one I think might be a south Asian dish? I vaguely recall something like that.
@@jonkung Isn't the main 'ingredient' for birds nest the swallow's spit? Not the actually 'nest'?
Fuckin love birds nest soup though. The way they collect it, both now and historically, is super interesting. People used to scale cliffs to collect it. Now, they just build tons of roofs with no house under it so the swallows make nests there.
Use a spiral cut ham bone. Don't waste the Jingxua. Plus you'll get marrow and tendon in there.
Been making this for 15+ years
Can I get the Jinhua ham at 168 market?
You can! It’s in the cooler on the very far right and back towards the restaurant. It’s close to the century eggs.
good vids also bro
You are missing an important step. The Pork neck bones should be washed and soaked to remove the blood/myoglobin. The chicken should be blanched for the same reason (and the water skimmed or thrown out). The blood adds a bitterness to the stock, you will get a sweeter stock. Personally, I would add the scallops/shrimp early and maybe one or two dried shitake mushrooms. Not that it matters, but in a high pressure cooker you can get a good stock in an hour, just do a natural release to avoid it going volcano on you.
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I've made stocks FOREVER and have always bemoaned waiting 2 days for the fat to solidify in the fridge to remove it. I need the soup poop strainer!!!! How do I search for one of those???? It'll cut down my least favorite step!!!
Found. Purchased. Thank you for changing my and my family's life.