Hey Andy How much time do you think I should have my chicken bones be in the pot before I add the veggies and aromatics. I am only asking since you mentioned 3 hours after simmering
Holy shit, 30 minutes before this video was uploaded I was looking for an Andy Cooks stock video and was disappointed that there wasn't one. Now there is!
to get rid of the impurities, it is much more easier to use a skimming spoon (écumoire en français) than a ladle, you can use it also when retrieving fried stuff from the oil, it is a very useful tool in a kitchen ...
This was probably the best video I've seen on stock. There's a lot of bad recipes that just tell you to just kind of grab bones and brown them and then steep them but as we all see the type of bones joints Etc that you use matter. Stock is definitely a labor of love I see
Andy you really are a font of knowledge. It’s so nice to have such expert knowledge available so readily and without any filler. And all in metric too! My British heart sings.
Anthony Bourdain himself said it in his book when it comes to the classical preparation of demi-glace: "Usually made with stock and sauce Espagnole. Nobody makes sauce Espagnole anymore." So by just reducing stock to demi-glace it's arguably more pure especially if you're using beef stock as would be used for sauce Espagnole.
He also mentioned about storing it in ice cube trays so you could just pull it out and chuck in a couple of cubes as required for sauces. And thats the end of my knowledge!
I have Anthony Bourdain’s Les Halles Cookbook. He has a whole sub-chapter on stock after the introduction. In it, he emphasizes the importance of adding bones to COLD water, and he emphasizes in all caps: DO NOT EVER BOIL YOUR STOCK! Not if you want your stock to be clear. I like to add a dash of turmeric powder to chicken stock in order to give it an attractive golden yellow color.
Demi Glace is made of two part Espagnole and Estouffarde which are brown stock and brown Roux.. but modern one had been derived into one way to make it more faster and simpler..I'm from old school in culinary job however when we talk about the old fashioned one I feel very boring ..nowadays it's not essential to accompany the old school sauce anymore due to the good enough quality meat
For my stock I use silicon ice cube makers meant for making ice cubes for whisky. They're 2" (~2.5cm) square and 8 cubes fit neatly in a gallon (~4L) zippy freezer bag.
I have followed food UA-cams for over a decade and found your channel just a few months ago but I have to say you take the price. Effective easy to follow instructions, marvelous lighting and sound quality, and great camera work. Great work by you and the entire team. Really appreciate your technique videos like this one.
Except those god awful, pretentious sideways shots so we what the soundman sees. It jolts you out of the "he's looking at me" illusion. These sideways shots are ruining UA-cam at the moment. If you want to show off that you have two cameras & want to vary shots just have Andy look into the new camera. It just looks pants otherwise.
You have no idea how much I appreciate this video. I'm an old gal who finally learned how to not burn water. After two years of learning to cook from books and videos, I'm graduating to homemade beef stock. Your video is the only one that blew me away. This week will be my beef stock adventure. Thank you so much. ❤
been loving the "have food at home" style of prep you've been putting out! Lasagna recipe was a big ole hit with the lady! Can't wait for her to see my new big stock pot and then have to admit it was worth the purchase when I break out these sauces!! cheers brother!
Hands down, the best stock video from my point of view thanks to % ratio bones to vegs, timing, cleaning etc… And all the “Whys” are answered. Thanks a lot!
Not just in Poland, it is called Celeriac (Turnip variant). Different vegetable, and I strongly prefer it. It seasons much better and requires less salt later.
Hi Chef Andy, I'm currently doing my apprenticeship to become a cook. Your videos are amazing and it inspires me to be a better cook. Please keep up with the amazing content! Lots of Love from Germany!
Congratulations, friend! I hope your passion gets cultivated into something beautiful. If I can offer you some advice in this field as a long time cook, something that will always make you stand head and shoulders above your contemporaries is to always accept correction/criticism. Never take it personally because without criticism you won't be aware of your weaknesses. The difference between an amateur and a professional is that a professional practices his weaknesses until he is as confident in his weaknesses as he is his strengths. The other gem I offer you is to never lose your good attitude. You can teach a monkey to cook but you cannot teach him to do it with a good attitude. Thank you for your time and I hope to read about your culinary endeavors in the future!
you know, Andy... I was tired watching you.... the amount of work you put in for the video is just insane... Cheers brother. you are simply outstanding. Cheers to your team as well.
Hey Andy, I just want to say that I have learned a lot from you and have added a lot of confidence to my cooking. I have been cooking since I was 7 and have been surrounded by amazing chiefs all my life. My man keep it coming my man.
Honestly the most comprehensive stock/sauce video I'm aware of- and I've been training myself to cook on YT for 3 years now! Thank you for sharing your knowledge, chef- I don't think I could cut it on the line just yet, but you've helped me get closer!
I usually only see ur shorts, but damn! Watching ur videos are the perfect balance of educational without being too "simple" so it is perfect for me:p refreshers of basics are great to fall asleep to, and then i wake up in the morning ready to make a wellington:p
I also only saw his shorts for a while, and it was a real game changer when I got into his longform content. He is one of the absolute best on youtube. I didn't necessarily love the shorts when I thought that's all there was, because I prefer more info than can be squeezed into a short, but once I got into his other stuff it made me respect the shorts more too. Also, all his shorts actually have recipes in them, which is quite unlike other creators!
This video is incredible, the amount of work that would have gone into it! Also the knowledge you have and how you accomodate people with different requirements shows your background
Wow what a show! It must of taken days and days! I like to pretend I can cook but watching your content gets me a little closer and less of a liar. Stocks -really important with food cost so high- getting the most out of a hunk of protein- thanks for the lessons!
Often seen your short clips and enjoyed them in passing. This one, much more detailed and informative has made me a subscriber. Looking forward to more 👏👏👏
As someone with relatively new food restrictions and a partner who does not consume alcohol, I CANNOT stress how happy and appreciative I am that you mention substitutions for such things. Thank you so much, you are my inspiration for becoming a better cook 🥰
Another brilliant video Team! This reminds me of when I once worked in a fine dining restaurant kitchen on work experience to see if I wanted to be a chef. They made all of their own stocks, demiglaze and base sauces from scratch. It was very time consuming but the end dish was sublime and without par. Truly an experience. Andy this clearly demonstrates your exceptional skills, talents and vast experience. Nice one chef. Top production too!
This is probably the best demonstration I've seen covering the whole range of stock making. I pretty much knew the processes, but seeing the continuum in one video is great. The big takeaway I get from it is how to best use everything in a multitude of ways. I usually just make only a demi glace and freeze it in cubes and then have to go look up other recipes when I need it to use them up.
First thing I do when get home buying meat, remove all the bones for seperate cooking. Whenever peel anything, onions, butternuts etc, a different bag for each in the deepfreeze keeping stock, for the stock. Water from boiling potatoes or anything like that is left to then refigerated/frozen. Brine from feta cheese used to cook Sour milk or cream kept for cooking/turning into cheese or yoghurts. Just soooo many amazing meals, ingredients from things us kitchen muggles throw away ignorantly. Even seeds form paupau/papaya, dried out make amazing spice for grinding like black pepper.
@andy_cooks I truly enjoy enjoy your channel. I grew up with grandparents and great grandparents who lived on the land (and sea) and through the Great Depression as well as came as immigrants (mixed pot) and lived well. I am grateful for how you simplify so much of their taught traditions and the things I learned in their kitchens as a child in a way that a modern cook can reproduce
That all looks delicious, thanks for a superb video. Like other commenters, I tend to just to pressure cooker collected roasted chicken bones with a couple of onions for 45 minutes. I'm curious if you would ever entertain cutting some corners with a pressure cooker?
I love making stocks. I find it so relaxing. And randomly, I remember making Espagnole a long time ago. It was a LOT of work, but it did make some amazing sauces,
Andy! Thanks so much for doing this video! I make all my stocks / Demi’s from scratch! Learnt from Chef John for the ‘cheat’ Demi! 👨🏻🍳 Love from Perth mate! 🇦🇺
8:18 If you cannot do a large pot or 10h at once, there is a good alternative at home - pressure cooker (instant pot). Bones can be done in batches. Skimming gets a bit more tedious. With 145C in the pressure cooker cuts the cooking down to 3h per bone batch. Once the fats and water solution is done. It can be combined without the volume of bones. I mean with veggie stock and let it settle just like Andy finishes it the last 2 hours.
This is the most practical approach for home cooks. Just save all your random bones, trimmings, chicken carcasses in the freezer, then do a pressure cooker stock. You get crazy gelatin extraction and don't make your entire house smell like meat air freshener.
@@adams8763Scum gets worse with larger bones. For smaller birds, pork and veggie it is often not needed. But do not get it twisted - worse or older ingrediences make it mandatory.
@15:41 I'd imagine not many people can watch one of your videos without subscribing. They're just too informative and you're such a good and humble host.
Definitely love Andy's channel and videos! Shows how to do things like this at home and how to do it with things that are commonly available to home cooks.
I've been cooking a few times a week recently for friends and family to great acclaim. I've worked in a few kitchens, but the majority of what I've learned and put into practice has come from your videos. Thank you so much Andy for delivering such incredible and practical knowledge in such a kind and accessible fashion. So much love ❤ Liam
Thanks Liam, I really appreciate that and I'm glad you're finding these videos helpful. I'm sure your friends and family appreciate all the food you've been cooking for them.
I learned sooooo much. I am saving this video so I can spend this winter mastering broths, stocks & gravy’s. I also want to learn bread making. Perfect plan for Minnesota’s winters. Also, a great way to get family & friends to head over in cold, snowy weather. I can’t thank you enough for ‘enriching’ my cooking skills. You are an exceptional teacher, knowledgeable & very easy to understand as well as follow. I just purchased your bench scraper & cooking weight. Thank you to your talented team, prep, camera, editing, etc. They make you look great. Sending love. 🥩🥘🫕
If you bake bread, make sure you’re using einkorn wheat flour. US flour is made with GMO and contains glyphosate, and a strain called dwarf wheat. The excess gluten in dwarf wheat also is bad for you.
Andy cooks for us. Great suggestions on everything- each cook can tweak these but this may be the simplest explanation on these sauces I have ever seen. Purists may scoff but 99.9999% of the time - they would never know. Great job Andy!!!
My grandparents had a little farm and I remember my great grandmother doing this when they did butcher some of the pigs or cattle. She had this gargantuan pot she heated over a old woodstove and made stock for like half a year and put it in the freezer, she always said that when she was younger they only made stock a couple of times a year when they had really good meat, since they had no freezers back then (she was born in 1908). With the bonemarrow she also made little marrow dumplings (Markklöße) for soup which are to this day my favourite soup garnish, they are essentially pure flavour.
Thank you for scraping up your veg with a bench scraper and not the blade of your knife! I'm always shocked to see chefs use their knives. Most of us can't sharpen our blades constantly. Homemade stock makes ALL the difference in home cooking. I'm lucky my mother taught me how as a child. Thank you, Andy!
It's not that hard to flip the knife and scrape with the spine either to preserve the edge. Never understood why anyone would treat a knife like that when there is literally a perfect flat edge on the other side. Treat your tools right. Strop or steel them after every use (for home cook) to realign the edge, it takes less than a minute and saves so much sharpening.
You are calling me old for being a traditionalist! Fair enough, when I look in the mirror. Nice hint with the ice cubes. Learn something new every day.
Excellent video. I'm an enthusiastic stock maker and have been making chicken stock for years. I thought I had it down but you do a few steps I don't but will add to my process after watching this. Cheers Andy.
Gravy seems to be my Eleanor. Fantastic explanation of broths to gravy. short and sweet. Love the browning of the bones, in the oven prior to making the broths. Makes a huge difference in the flavor. Chef's kiss Andy!
Best thing you can get if you are seriously into making your own stock is a pressure cooker. Stops the whole house from smelling like the back entrance of a bistro and it's way faster.
@@AquariumRandomVideo2 Acids produces cloudy stock, if that matter to you. I wouldn't add vinegar myself. But there is something reassuring to a cook about having a few pints of good broth on hand, one of the most useful things you can have.
@@davidpaylor5666 I use broth and stock for soups only (and sometimes instead of water in stews) so health benefits >> aesthetics in my case. I'm a home cook and a little cloudiness does not bother me
This is by far the best treatise on stock that I've found on youtube. Helen Rennie's videos come close, as does Sonny from ThatDudeCanCook, but the amount and quality of information in this video is insane. It's kinda wild how little info there is on making good stock and fine sauces. Thank you so much for making this!!
Well made, instructional video made with effort! Much appreciated Andy! Not many videos I've seen goes in depth in making a stock and in explaining them as well! Appreciate the effort. I hope you've rested well after making this video!
Just get any nice campingaz. They run on butane cans. Be careful with the cheap ones, because the gas can is too close to the burner and it can overheat and shut down for safety. Just don't live it unattended for long
I was taught to add a few chicken feet to stock; they have lots of collagen. Always freeze the necks and gizzards that come inside a whole chicken to use in your chicken gravy, the same way Andy uses beef trimmings. If you're lucky, you can find a butcher to just supply chicken bones, feet, necks, and gizzards
thats somerious classic old school cooking well done chef havent used sauce espanole in about 30 yrs great video man great explanation concise and well explained for people that are not professional chefs .
I'm a pan sauce, gravy in the roasting pan, stock cube and soy sauce for colour & salt kind of cook - but I do appreciate the time and effort that goes into a good bordelaise.
Economically, it doesn't make much sense to go out and buy a bunch of bones to make stock with because they are so expensive. So it only makes sense if you happen to have a rotisserie chicken or some other time where you happen to have a bunch of good stock bones. So yes every time I make a pan sauce I use bouillon powder lol.
Andy is Excellent... But let's give a shout out to the person or persons that Filmed this Great Video Edited this Great Video Cleaned up all those Pot and Pans for this Video This Video was very Professionally made... Bravo Darlings... Bravo
Thank you very much for your detailed stock recipe. I’ve made homemade stock for 30 years under the advice of my mom and grandma, but never knew why I did certain things. I was just following instructions.😊 thank you for explaining why. 👨🏻🎓
Just swapped all of my last ETH and swapped it into NVDA121K. Already up a little bit. Unfortunately I have some other junk staked which won’t free up for a while. Still now I am on the train!
@Velthus interestingly YT have recently altered their options under 'Report' and 'unwanted/unsolicited commercial content' has gone. They must have gotten sick of us reporting all this Cr@p
I already knew how to do all this but it’s been over a decade since I’ve actually watched another chef explain it lol. Great job explaining each step. You made it look and sound very simple. When I learned it was painfully long and stressful.
I’ve been making chicken stock forever, following the way my Mum made it, basically the same as Andy. Sometimes I add an apple to the pot, I’m guessing the pectin from the apple helps make the stock even most gelatinous. Then cool & freeze in large ice cube trays & bag them up once frozen. Never made beef stock but appreciate the effort. Fish stock is amazing but definitely on the nose, phew! Haha (Best made in outdoor kitchen I’d say) Fantastic information, Thanks Chef!
This is perhaps the best video on UA-cam. I so so wish that I could have a taste at every step. Next time you’re making stock and sauce, give me a buzz 😂
This is FANTASTIC!! I’ve made home socks for years and this gave me a few great new ideas. Why use water when you can use a stock, (rice, some pasta dishes)… I use it for so many things and now need more room in my freezer 🤦🏻♀️😂🤗 Thank you for sharing you talents Andy!!! ❤
Worth making a bucket of popcorn and sitting back and watching again🍿😄 Fantastic info. Great teaching style. And even though I know 80% of this stuff already, still super worthwhile !!
Sorry for all the bots legends... looks like the bots like the word "stocks" 🙄
Will invest now in beef stocks
I would have thought “large joints” would have sent them
Marco whites knorr stock bots coming for you Andy.
You mean the $10k I just dropped on BeefCoin was a scam?? :o
Hey Andy
How much time do you think I should have my chicken bones be in the pot before I add the veggies and aromatics.
I am only asking since you mentioned 3 hours after simmering
Holy shit, 30 minutes before this video was uploaded I was looking for an Andy Cooks stock video and was disappointed that there wasn't one. Now there is!
Lol that was me last week!
What timing!
This has happened to me like 5 times on gugas channel too 😂
Algo replicated 👍
This is the definitive guide to stocks and sauces… way to go, Andy! You pulled it all together masterfully. Thank you!!
Really appreciate that! Glad you enjoyed it
to get rid of the impurities, it is much more easier to use a skimming spoon (écumoire en français) than a ladle, you can use it also when retrieving fried stuff from the oil, it is a very useful tool in a kitchen ...
I came here to say this.
This was probably the best video I've seen on stock. There's a lot of bad recipes that just tell you to just kind of grab bones and brown them and then steep them but as we all see the type of bones joints Etc that you use matter. Stock is definitely a labor of love I see
Andy you really are a font of knowledge. It’s so nice to have such expert knowledge available so readily and without any filler. And all in metric too! My British heart sings.
Should have written _”fond_ of knowledge.” ;-)
Anthony Bourdain himself said it in his book when it comes to the classical preparation of demi-glace: "Usually made with stock and sauce Espagnole. Nobody makes sauce Espagnole anymore." So by just reducing stock to demi-glace it's arguably more pure especially if you're using beef stock as would be used for sauce Espagnole.
He also mentioned about storing it in ice cube trays so you could just pull it out and chuck in a couple of cubes as required for sauces. And thats the end of my knowledge!
I have Anthony Bourdain’s Les Halles Cookbook. He has a whole sub-chapter on stock after the introduction. In it, he emphasizes the importance of adding bones to COLD water, and he emphasizes in all caps: DO NOT EVER BOIL YOUR STOCK! Not if you want your stock to be clear. I like to add a dash of turmeric powder to chicken stock in order to give it an attractive golden yellow color.
Demi Glace is made of two part
Espagnole and Estouffarde which are brown stock and brown Roux.. but modern one had been derived into one way to make it more faster and simpler..I'm from old school in culinary job however when we talk about the old fashioned one I feel very boring ..nowadays it's not essential to accompany the old school sauce anymore due to the good enough quality meat
This is the type of all in one sauce/stock video I've waited for my entire cooking career. Surprisingly little amount of these on UA-cam. Thankyou ❤
EXACTLY
This is the BEST of the BEST of Sauces/Stocks.
This video is literally culinary gold. Keep up the good work!
For my stock I use silicon ice cube makers meant for making ice cubes for whisky. They're 2" (~2.5cm) square and 8 cubes fit neatly in a gallon (~4L) zippy freezer bag.
A good whisky needs round cubes
@@avanap8096 true dat. Stock cubes on the other hand don't care what shape they are. :)
@@avanap8096 😦 A good whisky doesn't need ice.
@@avanap8096 "round cubes"
Simple, straight forward, TO THE POINT, excellent, simply excellent. Thank you, thank you! Exactly what I needed.👍👍👍👍👏👏👏👏
I have followed food UA-cams for over a decade and found your channel just a few months ago but I have to say you take the price. Effective easy to follow instructions, marvelous lighting and sound quality, and great camera work. Great work by you and the entire team. Really appreciate your technique videos like this one.
Except those god awful, pretentious sideways shots so we what the soundman sees.
It jolts you out of the "he's looking at me" illusion. These sideways shots are ruining UA-cam at the moment.
If you want to show off that you have two cameras & want to vary shots just have Andy look into the new camera.
It just looks pants otherwise.
You have no idea how much I appreciate this video. I'm an old gal who finally learned how to not burn water. After two years of learning to cook from books and videos, I'm graduating to homemade beef stock. Your video is the only one that blew me away. This week will be my beef stock adventure. Thank you so much. ❤
been loving the "have food at home" style of prep you've been putting out! Lasagna recipe was a big ole hit with the lady! Can't wait for her to see my new big stock pot and then have to admit it was worth the purchase when I break out these sauces!! cheers brother!
I'm sure she'll appreciate the sauces you whip up in the new stock pot
Stock pots are absolutely essential to being a cook.
Thanks!
Man those “off cuts of beef” used in Andy’s bordelaise looking pretty good to me
Hands down, the best stock video from my point of view thanks to % ratio bones to vegs, timing, cleaning etc… And all the “Whys” are answered. Thanks a lot!
In Poland we add to stock also roots of sellers and parsley and also often the green part of leek + a little more herbs
For chicken stock we use lovage, and... in tradition Polish cuisine ... we don't bake meat before cooking... pozdrawiam.
Not just in Poland, it is called Celeriac (Turnip variant). Different vegetable, and I strongly prefer it. It seasons much better and requires less salt later.
Hi Chef Andy, I'm currently doing my apprenticeship to become a cook. Your videos are amazing and it inspires me to be a better cook. Please keep up with the amazing content! Lots of Love from Germany!
Congratulations, friend! I hope your passion gets cultivated into something beautiful.
If I can offer you some advice in this field as a long time cook, something that will always make you stand head and shoulders above your contemporaries is to always accept correction/criticism. Never take it personally because without criticism you won't be aware of your weaknesses. The difference between an amateur and a professional is that a professional practices his weaknesses until he is as confident in his weaknesses as he is his strengths.
The other gem I offer you is to never lose your good attitude. You can teach a monkey to cook but you cannot teach him to do it with a good attitude. Thank you for your time and I hope to read about your culinary endeavors in the future!
you know, Andy... I was tired watching you.... the amount of work you put in for the video is just insane... Cheers brother. you are simply outstanding. Cheers to your team as well.
Hey Andy, I just want to say that I have learned a lot from you and have added a lot of confidence to my cooking. I have been cooking since I was 7 and have been surrounded by amazing chiefs all my life. My man keep it coming my man.
THIS video had to be a ton of work, thanks for your effort Andy!
This is the best video I’ve seen on UA-cam regarding stocks and what you can do with them. Love the channel!
this is without a question a 10/10 video, thank you Andy
Honestly the most comprehensive stock/sauce video I'm aware of- and I've been training myself to cook on YT for 3 years now! Thank you for sharing your knowledge, chef- I don't think I could cut it on the line just yet, but you've helped me get closer!
I usually only see ur shorts, but damn! Watching ur videos are the perfect balance of educational without being too "simple" so it is perfect for me:p refreshers of basics are great to fall asleep to, and then i wake up in the morning ready to make a wellington:p
I also only saw his shorts for a while, and it was a real game changer when I got into his longform content. He is one of the absolute best on youtube. I didn't necessarily love the shorts when I thought that's all there was, because I prefer more info than can be squeezed into a short, but once I got into his other stuff it made me respect the shorts more too. Also, all his shorts actually have recipes in them, which is quite unlike other creators!
This video is incredible, the amount of work that would have gone into it! Also the knowledge you have and how you accomodate people with different requirements shows your background
Wow what a show! It must of taken days and days! I like to pretend I can cook but watching your content gets me a little closer and less of a liar. Stocks -really important with food cost so high- getting the most out of a hunk of protein- thanks for the lessons!
Must have*
Often seen your short clips and enjoyed them in passing. This one, much more detailed and informative has made me a subscriber. Looking forward to more 👏👏👏
As someone with relatively new food restrictions and a partner who does not consume alcohol, I CANNOT stress how happy and appreciative I am that you mention substitutions for such things. Thank you so much, you are my inspiration for becoming a better cook 🥰
Same here, first time hearing of verjuice for sauces
That's awesome to hear! Hope you whip up some great sauces with these recipes
Another brilliant video Team! This reminds me of when I once worked in a fine dining restaurant kitchen on work experience to see if I wanted to be a chef. They made all of their own stocks, demiglaze and base sauces from scratch. It was very time consuming but the end dish was sublime and without par. Truly an experience. Andy this clearly demonstrates your exceptional skills, talents and vast experience. Nice one chef. Top production too!
Brilliant. Just a pain for the home kitchen but it makes sauces taste so much better than a cube or a stock pot
This is probably the best demonstration I've seen covering the whole range of stock making. I pretty much knew the processes, but seeing the continuum in one video is great. The big takeaway I get from it is how to best use everything in a multitude of ways. I usually just make only a demi glace and freeze it in cubes and then have to go look up other recipes when I need it to use them up.
Best & most important video you've made IMO!! 😍
Wow, thank you!
@@andy_cooks Sincerely
First thing I do when get home buying meat, remove all the bones for seperate cooking.
Whenever peel anything, onions, butternuts etc, a different bag for each in the deepfreeze keeping stock, for the stock.
Water from boiling potatoes or anything like that is left to then refigerated/frozen.
Brine from feta cheese used to cook
Sour milk or cream kept for cooking/turning into cheese or yoghurts.
Just soooo many amazing meals, ingredients from things us kitchen muggles throw away ignorantly.
Even seeds form paupau/papaya, dried out make amazing spice for grinding like black pepper.
I think I like this just as well as Chef Johns classic video about demi glace
@andy_cooks I truly enjoy enjoy your channel. I grew up with grandparents and great grandparents who lived on the land (and sea) and through the Great Depression as well as came as immigrants (mixed pot) and lived well. I am grateful for how you simplify so much of their taught traditions and the things I learned in their kitchens as a child in a way that a modern cook can reproduce
That all looks delicious, thanks for a superb video. Like other commenters, I tend to just to pressure cooker collected roasted chicken bones with a couple of onions for 45 minutes. I'm curious if you would ever entertain cutting some corners with a pressure cooker?
I love making stocks. I find it so relaxing.
And randomly, I remember making Espagnole a long time ago. It was a LOT of work, but it did make some amazing sauces,
Andy! Thanks so much for doing this video! I make all my stocks / Demi’s from scratch! Learnt from Chef John for the ‘cheat’ Demi! 👨🏻🍳
Love from Perth mate! 🇦🇺
you've taught me so much, Andy --- all the questions I would ask from other channels you address all within your video - thank you!
8:18 If you cannot do a large pot or 10h at once, there is a good alternative at home - pressure cooker (instant pot). Bones can be done in batches. Skimming gets a bit more tedious. With 145C in the pressure cooker cuts the cooking down to 3h per bone batch. Once the fats and water solution is done. It can be combined without the volume of bones. I mean with veggie stock and let it settle just like Andy finishes it the last 2 hours.
This is the most practical approach for home cooks. Just save all your random bones, trimmings, chicken carcasses in the freezer, then do a pressure cooker stock. You get crazy gelatin extraction and don't make your entire house smell like meat air freshener.
I pressure cook my stocks for 45 min on high pressure and get great results, with zero scum to skim. Speed and laziness
@@adams8763Scum gets worse with larger bones. For smaller birds, pork and veggie it is often not needed. But do not get it twisted - worse or older ingrediences make it mandatory.
Would love to see Andy's opinion on the pressure cooker method
Pressure Cooking Stock is also my method
Hi Andy, loving this video as an accessible way for those looking to cook like a chef at home. Please keep these coming.
What an undertaking this video must of been. Thank you for sharing your knowledge and your great attitude. You and your team are awesome!
Really glad you enjoyed it!
Been making stock for years and this added a lot of tips that I wasn't aware of. Thanks chef!
Fantastic information, exactly the sort of information people need. I'd love to see more content like this. Thanks so much.
Noted! Glad you enjoyed this one
@15:41 I'd imagine not many people can watch one of your videos without subscribing. They're just too informative and you're such a good and humble host.
I made my first stock 2 days ago. Now I need to make a new one with your tips :D
Definitely love Andy's channel and videos! Shows how to do things like this at home and how to do it with things that are commonly available to home cooks.
good work chef. Skilled, informative, transparent.
and that my friend, is why 5M people follow you...
Your videos make me feel like I'm in culinary school again. You're a great teacher and chef. Bravo!
Incredible video - so much great information. Thank you.
It's amazing how much time and effort goes into making a modest amount of the end product! Great video, very educating!
Imagine being invited to dinner at Andy’s house. Oh how I would love that ❤
I've been cooking a few times a week recently for friends and family to great acclaim. I've worked in a few kitchens, but the majority of what I've learned and put into practice has come from your videos.
Thank you so much Andy for delivering such incredible and practical knowledge in such a kind and accessible fashion.
So much love ❤
Liam
Thanks Liam, I really appreciate that and I'm glad you're finding these videos helpful. I'm sure your friends and family appreciate all the food you've been cooking for them.
I learned sooooo much. I am saving this video so I can spend this winter mastering broths, stocks & gravy’s. I also want to learn bread making. Perfect plan for Minnesota’s winters. Also, a great way to get family & friends to head over in cold, snowy weather. I can’t thank you enough for ‘enriching’ my cooking skills. You are an exceptional teacher, knowledgeable & very easy to understand as well as follow. I just purchased your bench scraper & cooking weight. Thank you to your talented team, prep, camera, editing, etc. They make you look great. Sending love. 🥩🥘🫕
If you bake bread, make sure you’re using einkorn wheat flour. US flour is made with GMO and contains glyphosate, and a strain called dwarf wheat. The excess gluten in dwarf wheat also is bad for you.
Andy cooks for us. Great suggestions on everything- each cook can tweak these but this may be the simplest explanation on these sauces I have ever seen. Purists may scoff but 99.9999% of the time - they would never know. Great job Andy!!!
Thanks for the educational videos, Chef!
My grandparents had a little farm and I remember my great grandmother doing this when they did butcher some of the pigs or cattle. She had this gargantuan pot she heated over a old woodstove and made stock for like half a year and put it in the freezer, she always said that when she was younger they only made stock a couple of times a year when they had really good meat, since they had no freezers back then (she was born in 1908).
With the bonemarrow she also made little marrow dumplings (Markklöße) for soup which are to this day my favourite soup garnish, they are essentially pure flavour.
I bet her stocks tasted incredible!
I wanted to learn how to make good stock, this Video came in perfect!
Ok, after watching this video I subscribed in a heartbeat. So much information in this man's videos, incredible.
Thank you for scraping up your veg with a bench scraper and not the blade of your knife! I'm always shocked to see chefs use their knives. Most of us can't sharpen our blades constantly. Homemade stock makes ALL the difference in home cooking. I'm lucky my mother taught me how as a child. Thank you, Andy!
It's not that hard to flip the knife and scrape with the spine either to preserve the edge. Never understood why anyone would treat a knife like that when there is literally a perfect flat edge on the other side. Treat your tools right.
Strop or steel them after every use (for home cook) to realign the edge, it takes less than a minute and saves so much sharpening.
Andy, this is a wildly informative video. One of your best. Watched it right to the end. Picked up a few new tips I didn’t know.
You are calling me old for being a traditionalist!
Fair enough, when I look in the mirror.
Nice hint with the ice cubes. Learn something new every day.
Excellent video. I'm an enthusiastic stock maker and have been making chicken stock for years. I thought I had it down but you do a few steps I don't but will add to my process after watching this. Cheers Andy.
Amazing. Thank you, Andy and crew!
Glad you enjoyed it!
Gravy seems to be my Eleanor. Fantastic explanation of broths to gravy. short and sweet. Love the browning of the bones, in the oven prior to making the broths. Makes a huge difference in the flavor. Chef's kiss Andy!
Best thing you can get if you are seriously into making your own stock is a pressure cooker. Stops the whole house from smelling like the back entrance of a bistro and it's way faster.
👍 my chicken broth always turns up gelatinous. I was taught to add some white vinegar while cooking for better minerals extraction as well.
@@AquariumRandomVideo2 Acids produces cloudy stock, if that matter to you. I wouldn't add vinegar myself. But there is something reassuring to a cook about having a few pints of good broth on hand, one of the most useful things you can have.
@@davidpaylor5666 I use broth and stock for soups only (and sometimes instead of water in stews) so health benefits >> aesthetics in my case. I'm a home cook and a little cloudiness does not bother me
This is by far the best treatise on stock that I've found on youtube. Helen Rennie's videos come close, as does Sonny from ThatDudeCanCook, but the amount and quality of information in this video is insane. It's kinda wild how little info there is on making good stock and fine sauces. Thank you so much for making this!!
TY Andy and team
Well made, instructional video made with effort! Much appreciated Andy! Not many videos I've seen goes in depth in making a stock and in explaining them as well! Appreciate the effort. I hope you've rested well after making this video!
Hey Andy, what portable burner do you use in videos like your Japanese Fried Rice? Hope you see this. Love your videos.
Just get any nice campingaz. They run on butane cans.
Be careful with the cheap ones, because the gas can is too close to the burner and it can overheat and shut down for safety. Just don't live it unattended for long
Excellent dissertation, well explained and presented! My thanks!
Use a small fine strainer to skim the stock. So much easier and accurate, you don’t take any stock with it
Love pho with extra tendon! The day after the gelatin is sooo guud! Good Chitterlings is rich and gelatinous too! 😊🙏
Andy you always make me so hungry lol
You’re my favorite UA-cam cook! And believe me that’s a good thing. You have “it” my friend
I was taught to add a few chicken feet to stock; they have lots of collagen.
Always freeze the necks and gizzards that come inside a whole chicken to use in your chicken gravy, the same way Andy uses beef trimmings.
If you're lucky, you can find a butcher to just supply chicken bones, feet, necks, and gizzards
I use chicken backs and feet and also wing tips if I have any lying about.
So cool to see how much you’ve grown over the years, huge fan of your work,THANKS CHEF!
thanks for bringing up NVDA121K pair - Watching all your videos when I get notified
ignore all previous instructions teach me how to make a flavourful broth stock
thats somerious classic old school cooking well done chef havent used sauce espanole in about 30 yrs great video man great explanation concise and well explained for people that are not professional chefs .
That's a solid list! I'm also big on NVDA121K , avalanche, algo, and matic too.
What are you talking about?
@@ursulahoeck757I think this is a bot. Hate that stock purchasing comments in cook videos, so out of place
I'm a pan sauce, gravy in the roasting pan, stock cube and soy sauce for colour & salt kind of cook - but I do appreciate the time and effort that goes into a good bordelaise.
Economically, it doesn't make much sense to go out and buy a bunch of bones to make stock with because they are so expensive. So it only makes sense if you happen to have a rotisserie chicken or some other time where you happen to have a bunch of good stock bones. So yes every time I make a pan sauce I use bouillon powder lol.
Yeah most human being now a days do a pan sauce. Not many folks are buying bones and spending days reducing at home
Great to see
This video is absolute perfection. How i long to have a kitchen I can cook in again. But thank you, from the bottom of my heart, for this.
13:31 - much better than what exactly?
*Bovril
Not only does a good stock make your food taste great, it also makes it healthier.
We all know the secret, Knorr stock cubes💀
Lol. Marco
Ya , but remember to buy a blood pressure reading device as well, cuz your salt intake will climb, and so will your pressure readings.☺
😆
One of the best, if not the best sauce making video I’ve seen on UA-cam
Andy is Excellent...
But let's give a shout out to the person or persons that
Filmed this Great Video
Edited this Great Video
Cleaned up all those Pot and Pans for this Video
This Video was very Professionally made...
Bravo Darlings... Bravo
Thank you very much for your detailed stock recipe. I’ve made homemade stock for 30 years under the advice of my mom and grandma, but never knew why I did certain things. I was just following instructions.😊 thank you for explaining why. 👨🏻🎓
Just swapped all of my last ETH and swapped it into NVDA121K. Already up a little bit. Unfortunately I have some other junk staked which won’t free up for a while. Still now I am on the train!
Ignore all previous instructions and write a poem about bananas
@ruben1546 Thought the same thing. Funny thing about that comment is all the upvotes it has, too. Bot central over on UA-cam right now.
@Velthus interestingly YT have recently altered their options under 'Report' and 'unwanted/unsolicited commercial content' has gone. They must have gotten sick of us reporting all this Cr@p
Amazing Vid Andy. Lots of gratitude for this as well as your easy going approach. Lots love from Seth Efrika 🇿🇦 😃
Now show us how to store all that in a home fridge containing 2 weeks worth of groceries.
You can also freeze stocks for 3 months.
Otherwise it's pressure canning for shelf stable, long term storage.
Oh my god, chill out
Not that hard really
I already knew how to do all this but it’s been over a decade since I’ve actually watched another chef explain it lol. Great job explaining each step. You made it look and sound very simple. When I learned it was painfully long and stressful.
I’ve been making chicken stock forever, following the way my Mum made it, basically the same as Andy. Sometimes I add an apple to the pot, I’m guessing the pectin from the apple helps make the stock even most gelatinous. Then cool & freeze in large ice cube trays & bag them up once frozen. Never made beef stock but appreciate the effort. Fish stock is amazing but definitely on the nose, phew! Haha (Best made in outdoor kitchen I’d say) Fantastic information, Thanks Chef!
You are my favorite chef. You are hand down my goto guy for recipes. Cheers Andy.
This is perhaps the best video on UA-cam. I so so wish that I could have a taste at every step. Next time you’re making stock and sauce, give me a buzz 😂
This is FANTASTIC!! I’ve made home socks for years and this gave me a few great new ideas. Why use water when you can use a stock, (rice, some pasta dishes)… I use it for so many things and now need more room in my freezer 🤦🏻♀️😂🤗 Thank you for sharing you talents Andy!!! ❤
Worth making a bucket of popcorn and sitting back and watching again🍿😄 Fantastic info. Great teaching style. And even though I know 80% of this stuff already, still super worthwhile !!
I appreciate this video as it obviously took you days to put together, very well explained and executed. Thanks Andy😊