I'm only 2 minutes into the video and I don't care about the recipe anymore. I'm just watching it for Chef Jean-Pierre at this point. He seems so lovable and down-to-earth. Charmingly hilarious as well.
I am not a professional chef, but I have been making my own stocks for a few years and then canning them, but they always lacked a little "punch". I just assumed it was because of the lack of salt. I never thought about reducing the stock to concentrate it. Thank you for that tip. My next batch will be reduced to increase the flavor.
Same for me! I've never made vegetable stock or used it, but now I'm thinking, why not? But definitely will use the reduction method on all my stock from now on!
I think the point the chef was trying to make is this is NOT a soup, therefore withhold salt and ground pepper. I agree with this! There are so many uses for stock, that it is best to customize it for each use. I learned years ago, to be conservative with the amount of salt and pepper early on. Cooks like to taste many times in the process of such. However, this can dull your tastebuds. If you have tasted (whatever) several times, best to ask for a second opinion, if possible. You should also consider that some recipes that you use stock or broth in may require thickening. This thickening, be it cornstarch, flour, etc., will immediately dull any salt you put in. In that case, you could be tripling or more that amount of salt, if added early on...because you essentially erased it by adding it early on, then dulling it with thickening.
I subscribe to several different UA-cam cooking channels, but I learn the most from Chef Jean-Pierre. My wife loves all the different recipes I try. She even brags to her friends. The fun part is, I really enjoy learning to be a better chef!
Honestly Jean-Pierre you are one of the funniest people on UA-cam..Your presentation is brilliant and down to earth and no doubt you connect with a lot of people on a very human level - natural and vibrant personality…If I feel down on any given day, I pop on one of your videos and you bring tears of laughter to my eyes - a cure all for any mood..God bless man, you’re a very talented chef and a natural born Comedian…long may it last… Just one question - you have what looks like a very old chefs knife mounted on the wall to the side of you…is there a story attached to this - just wondering..Keep up the fantastic work. Ciao….☘👍☘
Sorry for the late response! It is challenging to respond tp all your great comments! It is a knife that was gifted to me by SOS (Share our Strengths) for cooking and helping them raise money for a charity event for hurricane victims. 😀
I these crazy times there are few things as relaxing and enjoyable as watching a truly passionate, enthusiastic obvious professional do his magic. What a joy it must be to work with and/or for this man. Every episode we learn something AND have tons of fun. Merci beaucoup, Chef!
I had to buy a 2nd freezer after watching Chef Pierre for a few months. It’s already full with soups and soup stocks. I have a very flavorful rest of the winter ahead of me. Thanks Chef for all your great advice!
@@tinafoster4669 Because the other stocks are about getting flavor from meat, and this one is about getting flavor from vegetables, and garlic is a vegetable. Seriously, though, a one-vegetable stock is a bit one-note, while a beef or chicken stock is made a bit more complex just by having roasted bones, so the vegetable stock needs the added aroma from the garlic as a baseline, where the other stocks only need as much garlic as you'd add to them when making a soup or whatever. And now you're probably wondering how that squares with adding tomato to beef stock, and I could say it's because beef is a stronger flavor that needs something to make it a little broader to avoid washing out other flavors, but the truth is it's just a leftover from when Escoffier codified French cooking. Tomato isn't really necessary for beef stock so much as most sauces based on beef stock also have tomato, so it's easier just to add it straight to the stock.
@@LindaKreutzer-v2d Unfortunately, the are really only two safe ways to dehydrate soup at home: by cooking down and by freeze-drying. Cooking down will change the flavor significantly once you get low enough that the temperature can get significantly above the boiling point of water (which is still long before all of the water is gone, due to all those lovely flavorful compounds dissolved in the water, which is the whole point of stock!), as various flavor compounds break down, caramelize, etc. It will still be good, most likely, but very different, so it's something to experiment with and only use as a go-to as a survivalist or if you just _really_ like the flavor of caramelized stock. Yes, even at a low temperature like a food dehydrator will do this, though not as badly as a stove. The other way is freeze-drying, which requires special equipment that is cost-prohibitive for many people. Pretty much the cheapest freeze dryer on the market is nearly $3k, whereas you can get a cheap chest freezer (which are better for long-term storage anyway) for a couple hundred bucks. The freezer can also be run on a regular North American 120V 10A power, while most freeze dryers (though probably not all; I haven't checked in on this issue in a while, so I'm not sure) require either a 20A line (you should have one in your kitchen, but you should also not add appliances to it without consulting an electrician, because it's there for things that already draw a lot of power, like the microwave) or a 240V line (again, not rare, but usually in place for specific purposes like the washing machine), which for many people means the additional cost of running a new power line or being _very_ careful not to run certain other appliances while the freeze dryer is running. The idea isn't entirely without merit, of course. "Portable soup," aka stock boiled down until it's dry, has been a staple of food preservation in the past and is entirely viable if you don't mind - or better yet, actually enjoy - the slightly different flavor. Townsends has a video about making an 18th century portable soup, if you're interested. My own suggestions if you're running out of freezer space, however, would be twofold: first, boil it down but not to powder. Stock concentrate preserves in the freezer just as well as regular stock, maybe even better because the higher concentration of dissolved stuff inhibits ice crystal formation, which is a cause of freezer burn. It also, obviously, takes up less space. Another alternative would be canning, which still takes up space, but doesn't have to take that space in a specific place like the freezer. You can even combine the methods to can stock concentrate. I would, however, make sure to bone up on canning safety before canning stock, as it's exactly the sort of low-acid, nutrient-dense liquid microbes - including y. pestis, which can survive boiling temperatures - love to breed in. I'd suggest going straight from pot to jar without cooling down in between and using a pressure canner (basically just a big pressure cooker used for canning at temperatures above the normal atmospheric boiling point of water) to keep the microbial population low in the first place and then kill it thoroughly.
My goodness your cooking legacy is literally going to last a thousand years or more. I love watching your videos!! I learn SO much even if I don’t cook the specific recipe you’re covering!! Thank you Chef Jean!!!
Chef Jean-Pierre, I love the stock videos! My freezer includes your homemade bourbon BBQ in cubes, your bone broths also. I love just grabbing a few cubes to flavor all of my recipes. I can't thank you enough! These frozen cubes will never last 17 years - not even one year! ❤️
You are a mind reader now! I have been making veggie stock for a long time but thought the other day, it would be nice if Jean-Pierre showed us the ultimate version, ta daa.. merci e grazie!
You are amazing I love watching you I love that you knew Justin Wilson I knew him too I miss him also I enjoyed this video on cooking vegetable broth and I love that stuff and I need to use a lot of it when I cook my soups thank you so much
Chef Onyo!!!! You read my mind!!! I have been saying I need to learn how to make vegetable stock (have chicken and beef but no vegetable!!). Thank you for the final suggestions on what to avoid (peppers, broccoli, etc). 😘 🤗 ❤️ 👍 🇺🇸 🍽 🏝 Best chef on earth!!!!
In these troubling times it’s such a gift to watch you and learn how to prepare beautiful food. You bring me in the moment and make me burst out in laughter. Thank you for sharing you with us.
Having Chef Jean-Pierre around in 2022 is such a blessing. When the world needs this kind of wholesome retreat most. It's like if Bob Ross was around and had a UA-cam channel.
I must say making your vegetable stock knocks it out of the park.. I have it saved in pint size containers. It also makes a great veggie shake when you juice vegetables. I like to have a cup of hot broth when I feel my energy level is low.. Thank you, thank you, thank you. for all the great recipes and the wonderful humor you bring to the kitchen..
Another fabulous video Jean-Pierre, as well as excellent well explained cookery lessons, you have a gift for delightful self-deprecating comedy. A joy, as always.
Great recipe and brilliant explanation of how to make a really good vegetable stock! I've been looking for a recipe like this for quite a while. Thank you, Chef Jean-Pierre!
I made this vegetable stock last week. I simmered and reduced it for 7 hours, strained it and left it in the refrigerator overnight. The following day I simmered it for another 4 hours. The end product was reduced down to half the original amount of liquid I started with. It was so rich and concentrated! Maybe too rich and concentrated. Then I used it to make Chef Jean-Pierre's Broccoli Soup. I was still tempted to add some of the enemy, but since everyone loved the soup so much, I left it alone. Thanks Chef!!!
Hello Chef Jean Pierre, this video is special for me as my to-be daughter-in-law is a vegetarian. I always try to cook something special for her and there you go, the perfect stock to make many different meals. Thank you so much for this recipe. And you don't ever talk too much. Best Regards. 👍❤
Because as you say water tastes of nothing ha ha so when I cook rice I like to put taste into the boiling water like a my meat or vegetable cube in the water to give the rice some taste and the water as well while it is cooking thank you so much for sharing the beautiful vegetable stock recipe it sounds and looks delicious @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
Dear God, what a superb explanation and demonstration! I never got it before - how to make vegetable stock great. I had used all the veggies about to go bad! And boiling it down to concentrate it? Never heard that before. You rock chef!
Learn so much from watching the chef. Love how he is real..he makes you feel like you’re right in the kitchen with him. Very natural and real. And hysterical!
There are thousands of cooking videos on UA-cam, but you, so far are the only one that doesn't hype anything other than good cooking. Sorry that you live in Florida. You should consider coming to my state, Washington in the PNW.
Thank you! I didn’t know there was a difference between boiling and making broth. This made so much sense. I can’t wait to try. Especially if you can save it in the freezer as well !
Chef, I’m just making this stock. My kitchen smells divine! Afterwards I am making porcini risotto with it (combining your mushroom risotto tutorial and the one from Vincenzo‘s Plate. I would love to see you two in one room!
Chef Jean Pierre has honestly changed the way I appreciate making and eating food/stocks/etc. It’s a process but man it beats the ever living hell out of buying pre-made supermarket items. 🙌
I soooooo look forward to your recipes Chef Jean-Pierre, I love your energy, your enthusiasm, your honesty and your humour , you make even a difficult dish look easy because you explain everything in a way we can understand, you make me want to cook and I don't need to go out and pay a high price at a restaurant to experience amazing food, because of you I can invite friends around to experience your amazing palette and expertise, since i've stumbled upon you on utube I need go nowhere else to learn how to cook better tasty food, you are AMAZING, GENUINE, HUMBLE and incredibly TALENTED, please don't stop these fantastic videos!! xx
Hello Chef! I just felt compelled to leave a comment…. Your videos have changed my culinary life. I can’t buy store bought soups or stocks anymore. After watching your videos, nothing compares. Now I make soup stock’s every couple weeks. I store leftover veggies in freezer to add flavor to stock (and make it cheaper). I’m very grateful for your videos and look forward to all of them in the future. Thanks again ✌️
Another great video from the most unpretentious, entertaining, brilliant, passionate chef ever. I have learned many things from you. Thank you, Jean-Pierre.
I use these same ingredients for my veggie stock. I keep a zipper freezer bag in my freezer and I keep adding veggie scraps (ends of tomatoes, onion skins, celery that's gone limp, carrot peels, parsley stems, etc.) and when the bag is full I gently roast the frozen scraps under the broiler then make my stock.
I do the same thing! Mine's a container, but the practice is the same lol. I don't use much celery for anything else, but when my bff saw what I was doing she started bringing me her past-its-best celery. Now I have a container in her freezer too! 😄
I do a similar stock where I roast the vegetables before boiling. (I also freeze ends and peels). Try substituting (or adding) a red beet for the tomato. Yum. I put in a bit of nutritional yeast at the end. Two reasons, Vit B for the vegans, and umami.
@@chrisgellrich6866 good idea. I work for a ridiculously huge produce distributor and get anything I want for free, I never fall short with scraps. I don't always roast the veggies before hand. If I'm making gravy or need a basting liquid I'll roast, if I'm using the veggie stock as a base for ham and bean soup I'll skip the roasting. It depends on the end product.
From your telling us how delicious Italian San Marzano Tomatoes are I had a can in the cupboard and used them when next making Chili. I was so surprised at the wonderful difference it made. I normally used any brand of tomato sauce. My daughter stopped by and I sent some home with her as I had more than we would eat. She phoned the next day asking what I did different, the Chili was so delicious. She now only uses San Marzano tomatoes in all her cooking. She said to tell you "Thank You!"
Great tips for a beginner like myself to break the habit of store bought stock! Really like the intro for the videos as well! Always a good time cooking with Jean-Pierre! :)
As with all your recipes, you teach and explain why you do things, instead of just "do this, do that". Yes, you make wonderful dishes, but the education and humor is what sets you apart! 👨🏻🍳 👨🏻🏫
Thank you again--and again--and again, dear Chef! I appreciate you so much!! And I'm glad you said not to add the peppers, broccoli, cabbage, etc. into the broth--I would have added them!!! God bless you, sir! 👍🙏❤❤
Thank You! You are a breath of fresh air in this world filled with chaos and craziness. I look forward to your new videos and my love for cooking has returned!
"freeze for 17 years"!!!! LOL 😆😂🤣 this always cracks me up 😅 love you Chef Jean Pierre!! Once again thank you for your expertise, and great instructions! God bless you!
Hello Chef Jean-Pierre.... Wild Fork Owes you a "thank you" and so do I. Except after your Duck Confit show they are sold out of both the legs AND the prepared version. I did place an order for some other nice things though with free shipping as a new subscriber. I did visit the "Become a Member" section and once my order arrives I do believe I will join... What super prices!!! And for things I just cannot get where I am. So, thank you for Wild Fork's "sold out" position. Kidding/not kidding. I love your program and congrats on getting to the million mark. Yours in excellent prep and dining, your friend... Bruce...
Thank you for this video. I make a lot of Veg stock simply because it goes with everything and takes the least amount of time. Since finding you my meals have been even better. I've learned more about spices that my Mom didn't know. God bless you and yours. 😊
This dude's a trip. I've watched 15 vegetable stock videos and this is the closest to my own so I'm sure his recipes are much like the ones I grew up on. Subscribed, and now I'm watching a few more to see what I'll make for dinner tonight
I especially like what you said about thyme, and I'd like to hear more of that. Which herbs go with which meats, veggies, or whatever, and which don't. I like to experiment but I'm basically flying blind.
Thyme for meat as well, savory and sage are strong so use the in something like a beef stew. Basil is delicate so add it late to dishes like ones with tomatoes. If you are interested in herbs get Jerry Traunfeld's book. Mine is well used. It is probably a must have book as well. I grow as many herbs as I can in my limited yard.
I've already made your chicken stock and your beef stock and your roasted chicken stock I actually use that for a duck, and now I'm watching this vegetable stock video and I'm only 2 minutes in and I'm cracking up. You're so funny!! You are just the best thing on UA-cam 😘💯😁😁😁!!! The face you made when you put the parsley down 😂😂
THANK YOU SO MUCH! 😍😍😍😍 Reduction, is indeed the keyword and secret to a successful, rich and concentrated stock of any kind. 😉👌 Thank you also for the "NO" salt or crushed pepper hint, when making stocks! ❤👍
Just found this “gem “( channel) while looking for vegetable stock recipes. In love with the charismatic and fun chef as well as with the tips and recipes. There should be a 100 thumbs up button here 😆😆. Thank you for sharing your knowledge with us .
Hats off to the production crew- great editing and hilarious timing. Only thing I’d work on is how the text images look on screen- but that’s very unimportant considering this fantastically produced video. Again, hats off to the production crew and sous chefs!!!
Onion, carrot, leek and celery... that is the basis of my soup ! Eventually some extra tomato paste... sometimes garlic... a bit of pumpkin or courgette paste... Chef, that is my recipe for soup !! But, isn't soup the sum of broth/stock and vegetables ? Great episode again.
Thanks Jean-Pierre, Thought that you'd have a stock pot with a spicket on the bottom. I missed mine so made one from scratch with a outdoor faucet for the garden. Got your Cookbook last Friday and am enjoying it. Well put together and was not expecting you to sign it. Thanks again, love it!
Thanks Chef for another amazing video. I stopped into the Fish Peddler the other day and while I was there I told them I watched your videos on here. They told me that you were in there last week and what a nice guy you are. They said if I gave them my phone number that you would probably call me, but, I didn’t want you to think I was a stalker, LOL. Maybe next time I’ll do it. My wife, Marie and I love watching you. Thanks again for great content.
Cool comment Harold! The Fish peddler is the best place to buy fish in Fort Lauderdale for certain! Maybe I see you there one day! I go there at least twice a week! 😀
Chef, this video has singlehandedly inspired me to both freeze my extra veggies and keep vegi stock on hand as an ingredient. I generally follow your recipie every time you upload. Thank you so much for making this video. You are a bright light in my life and I enjoy seeing your videos every week. Cheers and God bless~
I can only imagine the fun u all have while making these videos. 😂😂😂❤❤❤. I love it. I save all my bits and pieces, from celery to carrots, to onions, leeks, Chix carcus etc. works great. Cheers chef. Oh! Almost forgot. Went to Costco this morning and there was a kiosk set up selling Gordon Ramsay fry pans. I was carting by and the gentleman tried his sell tactics and was very persistent. Almost to the point of annoyance. I said that Ramsey is so yesterday, respectfully of course, and I’ve become enlightened with JP. The guy had no response. I thot that was interesting. Obviously ur name is known. Hugs chef. 😊😊😊. Rock on skipper.
I'm only 2 minutes into the video and I don't care about the recipe anymore. I'm just watching it for Chef Jean-Pierre at this point. He seems so lovable and down-to-earth. Charmingly hilarious as well.
I am not a professional chef, but I have been making my own stocks for a few years and then canning them, but they always lacked a little "punch". I just assumed it was because of the lack of salt. I never thought about reducing the stock to concentrate it. Thank you for that tip. My next batch will be reduced to increase the flavor.
The "punch" you're missing isn't always salt. Sometimes adding a little acidity instead can be what you need.
Same for me! I've never made vegetable stock or used it, but now I'm thinking, why not? But definitely will use the reduction method on all my stock from now on!
@@The_Cookie_Knight you have it right!
You can also try roasting the vegetables/bones first which concentrates the flavors.
I think the point the chef was trying to make is this is NOT a soup, therefore withhold salt and ground pepper. I agree with this! There are so many uses for stock, that it is best to customize it for each use. I learned years ago, to be conservative with the amount of salt and pepper early on. Cooks like to taste many times in the process of such. However, this can dull your tastebuds. If you have tasted (whatever) several times, best to ask for a second opinion, if possible. You should also consider that some recipes that you use stock or broth in may require thickening. This thickening, be it cornstarch, flour, etc., will immediately dull any salt you put in. In that case, you could be tripling or more that amount of salt, if added early on...because you essentially erased it by adding it early on, then dulling it with thickening.
Youd think its just boiling veggies but the process was explained really well which makes every video special.
I love the fact that you tell us what to avoid. What you leave out is just as important as what you put in.
Thank You.
I subscribe to several different UA-cam cooking channels, but I learn the most from Chef Jean-Pierre. My wife loves all the different recipes I try. She even brags to her friends. The fun part is, I really enjoy learning to be a better chef!
I'd also ' love' the food....if my hubby cooked it. Unfortunately he can't even fry an egg. But boy can I cook !!
Honestly Jean-Pierre you are one of the funniest people on UA-cam..Your presentation is brilliant and down to earth and no doubt you connect with a lot of people on a very human level - natural and vibrant personality…If I feel down on any given day, I pop on one of your videos and you bring tears of laughter to my eyes - a cure all for any mood..God bless man, you’re a very talented chef and a natural born Comedian…long may it last…
Just one question - you have what looks like a very old chefs knife mounted on the wall to the side of you…is there a story attached to this - just wondering..Keep up the fantastic work. Ciao….☘👍☘
Where is this mounted knife you speak of? I don’t see it... you have a timestamp, with a specific location?
@@anti-ethniccleansing465 @9:30
@@alfaboy2839
Ah! Thanks! Now that I see it, I would like to know the story behind it too. :)
Sorry for the late response! It is challenging to respond tp all your great comments! It is a knife that was gifted to me by SOS (Share our Strengths) for cooking and helping them raise money for a charity event for hurricane victims. 😀
Well said
I these crazy times there are few things as relaxing and enjoyable as watching a truly passionate, enthusiastic obvious professional do his magic. What a joy it must be to work with and/or for this man. Every episode we learn something AND have tons of fun. Merci beaucoup, Chef!
The thing is, a only takes a few minutes every time because he omitted the non-active time.
I love the hands and how he wiggles the fingers when he is happy. I have a smile on my face like a fool the entire time I watch his videos.
I had to buy a 2nd freezer after watching Chef Pierre for a few months.
It’s already full with soups and soup stocks.
I have a very flavorful rest of the winter ahead of me.
Thanks Chef for all your great advice!
👏👏👏😊
Why do we put garlic in vegtable stock but not in the other two stocks youve made
Don't get extra freezer, dehydrate the stock in powder.
@@tinafoster4669 Because the other stocks are about getting flavor from meat, and this one is about getting flavor from vegetables, and garlic is a vegetable. Seriously, though, a one-vegetable stock is a bit one-note, while a beef or chicken stock is made a bit more complex just by having roasted bones, so the vegetable stock needs the added aroma from the garlic as a baseline, where the other stocks only need as much garlic as you'd add to them when making a soup or whatever.
And now you're probably wondering how that squares with adding tomato to beef stock, and I could say it's because beef is a stronger flavor that needs something to make it a little broader to avoid washing out other flavors, but the truth is it's just a leftover from when Escoffier codified French cooking. Tomato isn't really necessary for beef stock so much as most sauces based on beef stock also have tomato, so it's easier just to add it straight to the stock.
@@LindaKreutzer-v2d Unfortunately, the are really only two safe ways to dehydrate soup at home: by cooking down and by freeze-drying. Cooking down will change the flavor significantly once you get low enough that the temperature can get significantly above the boiling point of water (which is still long before all of the water is gone, due to all those lovely flavorful compounds dissolved in the water, which is the whole point of stock!), as various flavor compounds break down, caramelize, etc. It will still be good, most likely, but very different, so it's something to experiment with and only use as a go-to as a survivalist or if you just _really_ like the flavor of caramelized stock. Yes, even at a low temperature like a food dehydrator will do this, though not as badly as a stove.
The other way is freeze-drying, which requires special equipment that is cost-prohibitive for many people. Pretty much the cheapest freeze dryer on the market is nearly $3k, whereas you can get a cheap chest freezer (which are better for long-term storage anyway) for a couple hundred bucks. The freezer can also be run on a regular North American 120V 10A power, while most freeze dryers (though probably not all; I haven't checked in on this issue in a while, so I'm not sure) require either a 20A line (you should have one in your kitchen, but you should also not add appliances to it without consulting an electrician, because it's there for things that already draw a lot of power, like the microwave) or a 240V line (again, not rare, but usually in place for specific purposes like the washing machine), which for many people means the additional cost of running a new power line or being _very_ careful not to run certain other appliances while the freeze dryer is running.
The idea isn't entirely without merit, of course. "Portable soup," aka stock boiled down until it's dry, has been a staple of food preservation in the past and is entirely viable if you don't mind - or better yet, actually enjoy - the slightly different flavor. Townsends has a video about making an 18th century portable soup, if you're interested.
My own suggestions if you're running out of freezer space, however, would be twofold: first, boil it down but not to powder. Stock concentrate preserves in the freezer just as well as regular stock, maybe even better because the higher concentration of dissolved stuff inhibits ice crystal formation, which is a cause of freezer burn. It also, obviously, takes up less space. Another alternative would be canning, which still takes up space, but doesn't have to take that space in a specific place like the freezer. You can even combine the methods to can stock concentrate. I would, however, make sure to bone up on canning safety before canning stock, as it's exactly the sort of low-acid, nutrient-dense liquid microbes - including y. pestis, which can survive boiling temperatures - love to breed in. I'd suggest going straight from pot to jar without cooling down in between and using a pressure canner (basically just a big pressure cooker used for canning at temperatures above the normal atmospheric boiling point of water) to keep the microbial population low in the first place and then kill it thoroughly.
Your mention of the herbs and what they go with reminds me it would be brilliant if you made a video on that subject for amateur cooks like me.
My goodness your cooking legacy is literally going to last a thousand years or more. I love watching your videos!! I learn SO much even if I don’t cook the specific recipe you’re covering!!
Thank you Chef Jean!!!
Is going to last 17 thousand years if you keep it in the freezer...lol
Meineself well said.
And it is always a greate pleasure to hear your friendly voice! I wish you joy And love every day. With best wishes, Yelena
He takes the fear out of cooking. Great videos
Chef Jean-Pierre, I love the stock videos! My freezer includes your homemade bourbon BBQ in cubes, your bone broths also. I love just grabbing a few cubes to flavor all of my recipes. I can't thank you enough! These frozen cubes will never last 17 years - not even one year! ❤️
You are a mind reader now! I have been making veggie stock for a long time but thought the other day, it would be nice if Jean-Pierre showed us the ultimate version, ta daa.. merci e grazie!
Make cooking look so easy, even a child can do it! Thank you, Chef Jean-Pierre!!!
Let’s not forget these great editors who hilariously zoom in when Chef Jean Pierre says ‘bloop bloop bloop!”
I love how you appreciate the "beauty" of food.
Best UA-cam chef out there. He's changed cooking for me entirely.
You are amazing I love watching you I love that you knew Justin Wilson I knew him too I miss him also I enjoyed this video on cooking vegetable broth and I love that stuff and I need to use a lot of it when I cook my soups thank you so much
our youngest daughter, grown, and her son are vegetarians and I’m making this veggie stock recipe this weekend!
Chef Onyo!!!! You read my mind!!! I have been saying I need to learn how to make vegetable stock (have chicken and beef but no vegetable!!). Thank you for the final suggestions on what to avoid (peppers, broccoli, etc). 😘 🤗 ❤️ 👍 🇺🇸 🍽 🏝 Best chef on earth!!!!
I would love to see a video on portioning, storing and freezing this lovely broth so it’s always at hand :)
Thanks for what you do, Chef! 👌
In these troubling times it’s such a gift to watch you and learn how to prepare beautiful food. You bring me in the moment and make me burst out in laughter. Thank you for sharing you with us.
I like how the butter always makes it to the screen.
Nothing can beat homemade stock. All of Chef Pierre stock are awesome. Thank you sir.
Never stop making these, please!
Having Chef Jean-Pierre around in 2022 is such a blessing. When the world needs this kind of wholesome retreat most. It's like if Bob Ross was around and had a UA-cam channel.
he is totally the culinary version of bob ross lol
Simple & beautiful 🤌🏾🤌🏾 I love his personality ❤️ 💕
I must say making your vegetable stock knocks it out of the park.. I have it saved in pint size containers. It also makes a great veggie shake when you juice vegetables. I like to have a cup of hot broth when I feel my energy level is low.. Thank you, thank you, thank you. for all the great recipes and the wonderful humor you bring to the kitchen..
Another fabulous video Jean-Pierre, as well as excellent well explained cookery lessons, you have a gift for delightful self-deprecating comedy. A joy, as always.
Thank you! 😀
A sheet of dried Kombu seaweed is another nice addition, for a broth with more umami flavor. A couple of dried mushrooms too!
Great recipe and brilliant explanation of how to make a really good vegetable stock! I've been looking for a recipe like this for quite a while. Thank you, Chef Jean-Pierre!
Than you, Chef. This one i was looking forward to for awhile.
I made this vegetable stock last week. I simmered and reduced it for 7 hours, strained it and left it in the refrigerator overnight. The following day I simmered it for another 4 hours. The end product was reduced down to half the original amount of liquid I started with. It was so rich and concentrated! Maybe too rich and concentrated. Then I used it to make Chef Jean-Pierre's Broccoli Soup. I was still tempted to add some of the enemy, but since everyone loved the soup so much, I left it alone.
Thanks Chef!!!
Hello Chef Jean Pierre, this video is special for me as my to-be daughter-in-law is a vegetarian. I always try to cook something special for her and there you go, the perfect stock to make many different meals. Thank you so much for this recipe. And you don't ever talk too much.
Best Regards. 👍❤
Because as you say water tastes of nothing ha ha so when I cook rice I like to put taste into the boiling water like a my meat or vegetable cube in the water to give the rice some taste and the water as well while it is cooking thank you so much for sharing the beautiful vegetable stock recipe it sounds and looks delicious @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
He is sooo sweet. Thank you so very much for this wonderful recipe. 😊
🙏🙏🙏😊
Dear God, what a superb explanation and demonstration! I never got it before - how to make vegetable stock great. I had used all the veggies about to go bad! And boiling it down to concentrate it? Never heard that before. You rock chef!
Learn so much from watching the chef. Love how he is real..he makes you feel like you’re right in the kitchen with him. Very natural and real. And hysterical!
There are thousands of cooking videos on UA-cam, but you, so far are the only one that doesn't hype anything other than good cooking. Sorry that you live in Florida. You should consider coming to my state, Washington in the PNW.
🙏👍❤️
Hi chef wishes and love
The way you teach iam a hotel professional
Iam enjoying your video and learning many Un known information from you
Thank you! I didn’t know there was a difference between boiling and making broth. This made so much sense. I can’t wait to try. Especially if you can save it in the freezer as well !
impressive upload Chef Jean-Pierre. I crushed the thumbs up on your video. Keep on up the solid work.
Chef, I’m just making this stock. My kitchen smells divine! Afterwards I am making porcini risotto with it (combining your mushroom risotto tutorial and the one from Vincenzo‘s Plate. I would love to see you two in one room!
Using thyme is a great idea - just don’t enjoy yourself too much - Thyme flies when you are having fun!
You deserve the highest number of subscribers, maestro!
First time finding your videos man, I'm digging your energy
🙏❤️
Chef Jean Pierre has honestly changed the way I appreciate making and eating food/stocks/etc. It’s a process but man it beats the ever living hell out of buying pre-made supermarket items. 🙌
absolutely! and his technique of "enhancing" store bought stock is wonderful
The onyo skins are very nutritious and make a gorgeous colour.
I soooooo look forward to your recipes Chef Jean-Pierre, I love your energy, your enthusiasm, your honesty and your humour , you make even a difficult dish look easy because you explain everything in a way we can understand, you make me want to cook and I don't need to go out and pay a high price at a restaurant to experience amazing food, because of you I can invite friends around to experience your amazing palette and expertise, since i've stumbled upon you on utube I need go nowhere else to learn how to cook better tasty food, you are AMAZING, GENUINE, HUMBLE and incredibly TALENTED, please don't stop these fantastic videos!! xx
Hello Chef!
I just felt compelled to leave a comment…. Your videos have changed my culinary life. I can’t buy store bought soups or stocks anymore. After watching your videos, nothing compares.
Now I make soup stock’s every couple weeks. I store leftover veggies in freezer to add flavor to stock (and make it cheaper).
I’m very grateful for your videos and look forward to all of them in the future.
Thanks again
✌️
You made my cooking exploration more intetesting chef. God bless you with lots of love.
Another great video from the most unpretentious, entertaining, brilliant, passionate chef ever. I have learned many things from you. Thank you, Jean-Pierre.
It is amazing the diff these homemade and done right stocks make to the dishes and soups HUGE difference, thanks again chef!
Thanks, good stocks are so important.
I use these same ingredients for my veggie stock. I keep a zipper freezer bag in my freezer and I keep adding veggie scraps (ends of tomatoes, onion skins, celery that's gone limp, carrot peels, parsley stems, etc.) and when the bag is full I gently roast the frozen scraps under the broiler then make my stock.
What a great idea 💡
Love it..
adding my freezer bag today
🥰👍
I do the same thing! Mine's a container, but the practice is the same lol. I don't use much celery for anything else, but when my bff saw what I was doing she started bringing me her past-its-best celery. Now I have a container in her freezer too! 😄
I do a similar stock where I roast the vegetables before boiling. (I also freeze ends and peels). Try substituting (or adding) a red beet for the tomato. Yum. I put in a bit of nutritional yeast at the end. Two reasons, Vit B for the vegans, and umami.
@@chrisgellrich6866 good idea. I work for a ridiculously huge produce distributor and get anything I want for free, I never fall short with scraps. I don't always roast the veggies before hand. If I'm making gravy or need a basting liquid I'll roast, if I'm using the veggie stock as a base for ham and bean soup I'll skip the roasting. It depends on the end product.
@@whatdoiput807 that is my idea of heaven - having unlimited supply of "free" fresh veggies! Happy for you!
From your telling us how delicious Italian San Marzano Tomatoes are I had a can in the cupboard and used them when next making Chili. I was so surprised at the wonderful difference it made. I normally used any brand of tomato sauce. My daughter stopped by and I sent some home with her as I had more than we would eat. She phoned the next day asking what I did different, the Chili was so delicious. She now only uses San Marzano tomatoes in all her cooking. She said to tell you "Thank You!"
I looked up San Mateo canned tomatoes but only San Marzano popped up. Will keep looking. Thanks for posting.
@@janmac218 I noticed I said that and changed it LOL San Marzano is correct. Cento brand are skinless so no big chunks in what you cook.
@@sammyjo8109 Thanks. Never heard of these tomatoes. Always learning something new from Chef JP.
I agree, makes a huge difference, so much more of a rich, deep flavour!
Merci chef pour votre recette.Vous etes sympathique et chaleureux.bonne continuation
With much love.
Arrivederci....😊😅😅
Great tips for a beginner like myself to break the habit of store bought stock! Really like the intro for the videos as well! Always a good time cooking with Jean-Pierre! :)
The stocks and the fundamentals in general are some of my favourite videos!
As with all your recipes, you teach and explain why you do things, instead of just "do this, do that". Yes, you make wonderful dishes, but the education and humor is what sets you apart! 👨🏻🍳 👨🏻🏫
Thank you so much 🙂
You all are so funny! Can’t wait to try this!
Thank you Chef wonderful the way you explain its very funny ❤❤❤😊
My list of things I look forward to each week. #1 , a new chef JP video. #2, see #1 ! Thanks again chef.
Watching in 2024. You make me Smile. Blessings from Pennsylvania. John 3:16. 🇮🇱🇺🇸🙏🎚
I like your channel a lot. You are doing the God's work.
Thank you again--and again--and again, dear Chef! I appreciate you so much!! And I'm glad you said not to add the peppers, broccoli, cabbage, etc. into the broth--I would have added them!!! God bless you, sir! 👍🙏❤❤
There is so much wisdom here. Your explanations are full of useable information.
Thank You! You are a breath of fresh air in this world filled with chaos and craziness. I look forward to your new videos and my love for cooking has returned!
Thankyou, Chef. I know I'm one person who constantly asked for this recipe. And YOU CAME THROUGH !!! THANK YOU !!!
Amazing.
Thx - Merci JP.
"freeze for 17 years"!!!! LOL 😆😂🤣 this always cracks me up 😅 love you Chef Jean Pierre!!
Once again thank you for your expertise, and great instructions! God bless you!
Love ,Love ,Love all of his recipes !!! He makes me laugh and I need to laugh
CHEF STAY WELL GOD BLESS YOU, YOU ARE A NICE MAN
Hello Chef Jean-Pierre.... Wild Fork Owes you a "thank you" and so do I. Except after your Duck Confit show they are sold out of both the legs AND the prepared version. I did place an order for some other nice things though with free shipping as a new subscriber. I did visit the "Become a Member" section and once my order arrives I do believe I will join...
What super prices!!! And for things I just cannot get where I am. So, thank you for Wild Fork's "sold out" position. Kidding/not kidding. I love your program and congrats on getting to the million mark. Yours in excellent prep and dining, your friend... Bruce...
This is my first time watching your channel! Glad I found you. I'm thinking I like this guy. 😂
Thank you for this video. I make a lot of Veg stock simply because it goes with everything and takes the least amount of time. Since finding you my meals have been even better. I've learned more about spices that my Mom didn't know. God bless you and yours. 😊
This dude's a trip. I've watched 15 vegetable stock videos and this is the closest to my own so I'm sure his recipes are much like the ones I grew up on. Subscribed, and now I'm watching a few more to see what I'll make for dinner tonight
Fantastic as usual best show.
I especially like what you said about thyme, and I'd like to hear more of that. Which herbs go with which meats, veggies, or whatever, and which don't. I like to experiment but I'm basically flying blind.
Thyme for meat as well, savory and sage are strong so use the in something like a beef stew. Basil is delicate so add it late to dishes like ones with tomatoes.
If you are interested in herbs get Jerry Traunfeld's book. Mine is well used. It is probably a must have book as well. I grow as many herbs as I can in my limited yard.
Chef Jean-Pierre, I really don't know what to say. Just thank you for going to all the trouble to produce these shows.
I've already made your chicken stock and your beef stock and your roasted chicken stock I actually use that for a duck, and now I'm watching this vegetable stock video and I'm only 2 minutes in and I'm cracking up.
You're so funny!! You are just the best thing on UA-cam 😘💯😁😁😁!!!
The face you made when you put the parsley down 😂😂
You know what I love most about this whole video? It's the fact that he has a giant bowl full of butter. Because you gotta have butter! I love it.
THANK YOU SO MUCH! 😍😍😍😍
Reduction, is indeed the keyword and secret to a successful, rich and concentrated stock of any kind. 😉👌
Thank you also for the "NO" salt or crushed pepper hint, when making stocks! ❤👍
Just found this “gem “( channel) while looking for vegetable stock recipes. In love with the charismatic and fun chef as well as with the tips and recipes. There should be a 100 thumbs up button here 😆😆. Thank you for sharing your knowledge with us .
Thank you 🙏
Your site needs a love button not a like button. Thank you muchly!!
You are right about bell peppers in broth and stock. They will overpower most anything else. Still, it can be good sometimes.
Mee too i have been waiting this, thank you again chef Jean-Pierre
Hats off to the production crew- great editing and hilarious timing.
Only thing I’d work on is how the text images look on screen- but that’s very unimportant considering this fantastically produced video.
Again, hats off to the production crew and sous chefs!!!
Onion, carrot, leek and celery... that is the basis of my soup ! Eventually some extra tomato paste... sometimes garlic... a bit of pumpkin or courgette paste...
Chef, that is my recipe for soup !!
But, isn't soup the sum of broth/stock and vegetables ?
Great episode again.
Thanks Jean-Pierre, Thought that you'd have a stock pot with a spicket on the bottom. I missed mine so made one from scratch with a outdoor faucet for the garden.
Got your Cookbook last Friday and am enjoying it. Well put together and was not expecting you to sign it. Thanks again, love it!
It's a spigot, not a spicket.
@@grahamjohnson4702 So Frickit!!!
look at the juicer pots. They have a spigot.
Thank you Chef Jean-Pierre. I'll be adding vegetable stock to the stock collection in my freezer!
Thank you. My vegetable stock has always been a bit bland...now I know I need to reduce it.
Off to the shop to buy ingredients to make the vegetable broth. Then tomorrow it is Osso bucco time !,,, thanks to you ,,,, many many thanks Chef
Omg I love this guy lol😂😂😂😂😂 he makes my day thanks for the nice video my friend 😊❤
Thank you! 🙏🙏🙏👍❤️
THANK GOD FOR YOU. I LEARNED A LOT. AWESOME WORK
Thanks Chef for another amazing video. I stopped into the Fish Peddler the other day and while I was there I told them I watched your videos on here. They told me that you were in there last week and what a nice guy you are. They said if I gave them my phone number that you would probably call me, but, I didn’t want you to think I was a stalker, LOL. Maybe next time I’ll do it. My wife, Marie and I love watching you. Thanks again for great content.
Cool comment Harold! The Fish peddler is the best place to buy fish in Fort Lauderdale for certain! Maybe I see you there one day! I go there at least twice a week! 😀
Chef, this video has singlehandedly inspired me to both freeze my extra veggies and keep vegi stock on hand as an ingredient. I generally follow your recipie every time you upload. Thank you so much for making this video. You are a bright light in my life and I enjoy seeing your videos every week. Cheers and God bless~
wow, Chef, that flavor concentration technique is awesome. Wouldn't have ever known that.
Thank you
I can only imagine the fun u all have while making these videos. 😂😂😂❤❤❤. I love it. I save all my bits and pieces, from celery to carrots, to onions, leeks, Chix carcus etc. works great. Cheers chef. Oh! Almost forgot. Went to Costco this morning and there was a kiosk set up selling Gordon Ramsay fry pans. I was carting by and the gentleman tried his sell tactics and was very persistent. Almost to the point of annoyance. I said that Ramsey is so yesterday, respectfully of course, and I’ve become enlightened with JP. The guy had no response. I thot that was interesting. Obviously ur name is known. Hugs chef. 😊😊😊. Rock on skipper.
Thanks Chef! Love your vids!