Bone Broths and Stocks: Everything You Need to Know
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- čas přidán 29. 03. 2018
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If you can start to integrate these bone broths into your weekly cooking cuisine, they will open you up to so many incredible dishes and health benefits. I try to make at least one a week so I can use them for noodle soups or even just drink them as a nutritious soothing tea! #bonebroth #stock #homemade
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00:41 - Why No Bone Broth
02:41- Broth vs. Stock
02:58 - Health Benefits
04:09 - Getting Bones
05:10 - Beef Bone Broth
07:26 - Roasted Aromatic Duck Bone Broth
10:34 - Smokey Pork Broth
12:30 - Lamb Bone Broth
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One thing that is clear to me since I started watching your videos is that you put a lot of work, time, and effort into each video. As a subscriber, I just wanted to let you know that I really appreciate it.
I'm only three minutes into the video, but I like what I see. That, along with this comment, made me hit the Subscribe button. Thank you!
same
whoyoukidding1
Me three
I agree! very informative content!
i agree, i made my first stock because of this video
Tip for the aromatics. Add fresh herbs only the very last 20-30 minutes. You will lose their flavor if they are heated for longer then that. Dry herbs/spices like bayleaf, pepercorns and cloves, you can add earlier. Their strong taste will mellow out and mix with the flavors from the meat/bones. Add onions from the start. Substances in the onion will convert to glutamine/glutamic acid when heated for prolonged time, giving umami or hearty taste. Which greatly complements the meaty and fatty broth. Hence why synthetic forms of it like MSG are present in store bought broths
I really like how when you cook it's like "normal" people and not all "cheffy" you spill, you have fails (which are really just learning lessons), and your pans don't look brand spankin new. It makes me feel comfortable and relaxed. Thank you for keepin it real.
Eggzactly~!`
Right, even my favorite pan I was real careful with got scorched on the side recently 😭🥺
I agree! THANK YOU!
Quick tip: always put a teaspoon of any kind of oil at the beginning. Its purpose is not for flavouring the broth: when the small pieces of fats break down and detach from the bones they will eventually become volatile and go away with the steam unless there is another fat inside the broth that they can attach themselves to. The oil will serve exactly for this purpose!
Thank you
Thats actually cool advice. Physics rules
That sounds mildly unnecessary as the bones will produce fat.
Alcohol. It will evaporate anyway.
Is it possible at all for fats to go away with steam? Fat itself will turn into oil when heated
I cleared my history and this video came up again. This video really helped our family. My husband had cancer in 2022 and during that time (of chemo & radiation) about the only thing he really enjoyed was my homemade broth. I watched this video in particular. I made chicken broth, beef broth, & ham broth. Every week I experimented with a different broth. (He is cancer free now) Now, I still make broth. Get a rotisserie chicken? I make a broth. Have ham? I make a broth. I make different spices with each and freeze them. Some chicken I have more of a Asian taste using ginger for ramen. Other chicken has more of an Italian taste using tyme, parsley etc. Ham broth I use for bean and ham soup. Thanks for a great video!
One survivor to the next - huge comment. Wow.
Chemo changes our tastes for sure. I wish I would have thought of broth! I was more on the train of tapenade, relish, over medium eggs. Wanted strong flavors, salt. Broth would have fit perfectly!
Bless up. Happy for you both!
Getting into this stuff to help take care of my mom who has cancer as well. It's a nice way to be able to cook big meaty meals but still be able to use it for her as well.
Water is just boneless broth...
Water is just bunch of air, so we technically are breathing boneless air.
ww wifi what a revelation.
LOL thats awesome LOL
Your profile picture matches the comment
Love it
ww wifi first laugh of the day
You forgot to "crack your bones" Alot of what we do in kitchens is to take a cleaver and just give your bones a whack that crack will allow for the marrow in them to also be asorbed into the broth as well
A lot of the butcher bones have already exposed marrow. So for those it isn't necessary.
I guess cracking would also be reducing the simmering time
Thanks for the tip. I’ll b cracking the chicken bones!!
waste of time and energy.
Optimally for sure..I somtimes put em in a hefty bag and sledgehammer..but not always.Btw..you want pefect? Super low super slow..we're talikin bout keep warm setting on a crockpot..at least 48 hours.Seriously try 12 and or 24 hrs at about 140° then try 48.Honestly 72 .hrs is even better.After that not much different.So a black belt in bone broth is..crack bones, presoak overnight in small amount of apple cider vinegar to really start dissolving collagen, crockpot on lowest heat setting 24-72 hours.Swear to gawd.
Beef 5:20
Duck 7:37
Pork 10:57
Lamb 12:55
Children 17:12
Dog 20:43
Frog 24:02
Robots 26:56
This guy describes pork broth....I am shaking my head because pork broth tastes terrible when I made it.
@@oo-wr4pq I didn't watch the video yet I was really hoping you'd be right lol
@@oo-wr4pq I have been looking for a robot stock for soo long my guy. Thanks for the time stamp.
Bless you!
About broth and stock difference: Actually it is a question of langauge. In French cuisine you have three versions: Fond, Bouillion and Glace. If you cook it in a large pot, then the liquid will split in three layers overtime (actually four, with the fat on top that you don't want if you are posh). At the top you have Fond, which is the lightest and used for soups. In the middle you have a heavier substance, Boullion, and in the bottom the very thick glace that is used for heavy sauces. These big fond pots typically have a small tap in the bottom - and first you tab the thick glace (laying at the bottom), then the bouillion and finally the thin fond. These are three different solutions containing different molecyle compositions.
Wow. Thanks.
I love those type of fun fact comments..thanks mate
From the time he said its the same thing I quit the video
The difference between a stock and a broth is that one is made of bones and one is made of the meat. Stock will reduce down to a gelatin and a broth won’t.
Or if you’re American you treasure that fat the most! 👌🏽🤤
A few tips based on my own research, plus my own trial and error:
Blanching the bones in a pork broth is very nearly necessary, especially if it's intended for a good bowl of ramen. Removing the scum and blood keeps the broth light in colour, and tends to result in a less off-tasting broth. Trust me when I say that making pork broth without doing this had some truly awful tasting results. It can also help to soak the bones in cold water (I'd suggest soaking for an hour) before blanching.
For any broth, getting a rolling boil going helps to emulsify the collagen, without that the broth can end up less solid and more inconsistent. If you're trying to make broth in a pressure cooker or even a slow cooker, once you're done make sure to put everything in a suitably sized pot on a stove and get a good boil going for about an hour or two. You're looking for a boil that will roll and mix the broth, not a gentle simmer.
When you're cooking on the stove, you'll lose water through the steam. That's okay, if you aren't looking for a super concentrated broth, add water throughout the process to keep it at the level you started with. Make sure to check every so often that it hasn't hit the last quarter of the pot to prevent anything from burning.
Lastly, if you don't have a good way to strain the broth, try your best to strain the mixture into a container and leave it in the fridge until it is firmly set. At that point, most of the leftover bits you couldn't remove will have sunk to the bottom. Flip everything out onto a clean surface, remove the areas where the bits are, and put the broth (minus the bits) into a clean container.
I specifically came to the comments section to ask about the pork broth because I had a hunch the blanching would be oddly specifically necessary for the pork, so thank you for saving us all some research.
It's a good time to add that if you make stocks, or bone broths (same thing?), on the stove like me, it's better to use a tall stock pot since the smaller surface area on top leads to less evaporation, as opposed to a wider stock pot. I also place a small kitchen towel over the lid and add some weighted cans on the lid to try to get a better seal. It works just fine. … if you remember to only fill the pot up to the handles because as the water heats, it expands and will spill over if you overfill the pot.
Neat, I was actually wondering about emulsification and using a slow cooker, thanks for the advice on giving it a whack of rolling boil afterward.
should i prepare the beef broth the same as pork or it's unnecessary ?
Someone makes pho regularly lol
@@antd754
Out of all the replies I only get a notification now... CZcams at it again.
Anyway, from what I've learned over the years, for French and European style stocks and broth you keep everything at a simmer to keep the broth as clear as possible. If that's the style you intend to go for, then my tips of course aren't going to be as useful. For broths such as Tonkotsu (pork) though, it's the complete opposite: you want a rolling boil over many hours to emulsify as much as possible from the bones (more than you typically could without a rolling boil). All the minerals, collagen, fats, you want all of that to be emulsified as much as possible for a rich, thick, cloudy broth. I can definitely say that I'm biased - despite the effort it takes I prefer it over European pork broths. And, making it any other way if you're intending to use it for ramen is... More a bowl of noodle soup than a bowl of ramen. Any scum should be taken care of in cleaning the bones (or soaking them overnight, something I prefer now as it seems to work much better and takes less hands on time), along with skimming the surface every so often in the first hour to half hour in order to catch anything left over. If you're interested in the details and have the time, Serious Eats has a pretty comprehensive guide to my favourite- Tonkotsu broth.
www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html
With the holidays, I used all of the left overs (and bones from the ham and turkey) and made a ton of broth! I agree with you that it was intimidating at first, but now it's becoming part of my normal routine. Having homemade broth on hand all the time is a BLESSING!
We make our bone broth in a slow cooker - super easy way to have it cook for hours without leaving the stove on.
I also add apple cider vinegar in mine as it helps draw out the minerals and nutrients.
M.o koko I'm guessing before while if he said that it helps to draw out the minerals the logical conclusion would be beforehand
Thank you Nourishing Parenting! This was the question I was going to ask.
Nourishing Parenting so do I 👍 menifee California gets high 100's° I don't want the house hot...the crock pot is the best
I do exactly the same and was going to make the same comment. I learned about the ACV trick from a veterinarian's video and I can really tell the difference when I even just look at my frozen bone broths.
That’s the way I do it too. I get beef bones from Kroger and cook them for about 24 hours in my slow cooker with about a tablespoon of ACV. Then I can it in a pressure canner. The slow cooking over a long time draws out a lot of flavor and gelatin.
Thanks to videos like these I've completely lost my fear of failure in the kitchen. I've never been so creative or willing to try new things before. I've always been passionate about food, but now I've added new skills and new flavor profiles to my repertoire. Videos like these give me more inspiration and information. I just love the straightforward, no-bull approach.
If you close the jar with HOT broth inside, it is going to seal itself. You can store it in a cold dark place for up to 2-4 weeks (like basement) or in a fridge for over a month. If it's sealed well of course. I usually use it faster than 2 weeks, but I kept a jar in the basement for almost 4 weeks and it was still good. In the fridge I kept it for almost 2 months and the broth was like I just made it.
Highly recommend if you have a small freezer.
If you add the salt early, you decrease the relative osmotic pressure between the water and the bones, decreasing the tendency of the good stuff to end up in the water.
Edmond Dantez thank you, I was just about to put some salt in my water just now haha
Thanks for the heads up 👍
Of course! Good point
Interesting! Thank you for the information.
Sounds like sophistry to me...
when our late cat baby bear had cancer (large cell lymphoma.) my mother made him bone broth from chicken. the liquid managed to get something into his stomach and we're also using it on our two remaining cats as well as a strictly wet food diet.
remember people. if you only use the meat and bones and no other ingredients, your pet can eat it too. it's super good for them
SOOO refreshing to find a health conscious cook who isn't all about meat shaming and isn't afraid to get his hands dirty (the moment you showed breaking the chicken down I sub'd). Everyone's so dang afraid of offending people. Good channel.
(other people mentioned this, but +1 for ACV in bone broth... don't bother with live ACV, the mother dies on the stove anyway)
If you put vinegar in aluminum pot you're going to eat aluminum but any metal besides stainless steel will give metallic taste to the food.
Not really. Vinegar is a very weak acid itself and you are diluting it. Aluminium on the other hand always has form a resistive aluminium oxide layer on the surface making it safe. So don't just scrape your aluminium too much and you're good to go
“Meat shaming.” If that’s part of your food culture, you need to find a new culture.
Rudra P aluminium cookware has shown to cause memory problems and Alzheimer’s disease. There was something else but I don’t remember 🤔....
Best thing if you're on a budget and can't afford good meat cuts. All the meat and collagen is tender and you get a rich good mouth feel broth for sauces or soups.
I purchased a 15 qt stainless steel pressure cooking that is amazing for making stocks and broths.... I use it on an induction plate for heat control and set it to cook for 3 hours. 3 hours in the pressure cooker is like 48 hours simmer in a regular pot.
FYI, gelatin formation isn't sped up much by a pressure cooker. You definitely get all the flavor development, but the the collagen development is heat + time. 3 hours isn't enough time if you want a good bodied glace.
I absolutely love this video. 1. You show exactly how to cook it with different alternatives for flavor. 2. You do a very good job explaining everything. 3. You mention one of the ways how you eat/drink the broth in a noodle. I could go on but I won't lol Saved it in my favorites :)
I use my slow cooker overnight. You can add herbs to flavour the stock too. I put in some apple cider vinegar to extract the bone minerals.
Nephilim Slayer yes excellent.
Nephilim Slayer cut into the bones to allow the marrow to extract
+Nephilim Slayer: I was going to ask if I could do it in the slow cooker. Thanks for your comment!
This is how I make mine as well!
We do ours in a slow cooker as well... but the whole "apple cider vinegar to extract the bone minerals" thing is total B.S..
One of the coolest recipes we have in Easter Europe (Ukraine, specifically) is kholodets (the cold one). It is basically a not too salty or intense broth with some suspended meat, carrots and possibly other veggies. After it is refrigerated it's pretty stiff and eaten cold like savory jell-o.
A long time ago (when I was in college), I went to the butcher and got bones (I had to pay for them; they were not given to me), and, armed with my big, red and white Joy of Cooking book, I made stock and many different soups from it. It was time consuming, but the stock was absolutely wonderful. So rich, so tasty. My favorite soup I made with the stock was cabbage soup. I made both beef stock and chicken stock.
I may have missed this earlier but I noticed you made a canning video for tomatoes and I wanted you to know you can pressure can your bone broth as another option instead of freezing it. Save your freezer space and store your bone broth right on your pantry shelf. Tastes absolutely delicious and you do not have to wait for the thaw to use it.
Yes you can go watch Mary's Nest bone broth recipes and canning 👍
It's much easier than described to get bones. Just save the bones left over from cooked meat in the freezer--baked chicken carcasses, ham bones, pork rib bones,chicken wings, rib eye steak bones etc. etc. Fish bones, fish heads, lobster shells, and shrimp shells will also work, but I wouldn't boil the shells more than 45 minutes--the stock gets bitter. (Don't combine the fish and meat bones.) Add tomatoes, a little white wine, some more fish, and a few vegetables to your fish stock, and you have bouillabaisse. Obviously, if you have already used bones to make soup or stew, there won't be much left in them, anymore. You don't have to specially buy bones for stock, unless you want to. Make the stock when you have enough. Roasting the bones, blanching them, etc. is nice, but not absolutely necessary. Just fill the pot halfway with water & put on low. You can also use a crock pot if you can't stay home to keep an eye on your stock. Instant pots are supposed to have a crock pot function, too. You can make stock in large batches and freeze the extra. You can add flavorings when you are ready to make something with it. You can also freeze some of your stock in ice cube trays to use to add to make sauces & things. If you have a dehydrator, cook the stock down as much as possible and dehydrate. It will take up much less space that way. People have been making their own boullion cubes since the 18th century, at least. There's nothing new under the sun.
Easiest Way To Make Portable Soup (Townsends)
czcams.com/video/2fE5KzvOZRk/video.html
www.epicurious.com/recipes/food/views/bouillabaisse-238411
You have no idea how helpful this comment was after watching the video. This helps my work schedule and laziness levels. 🙏
:) I am glad this was of assistance to people. Bone broth soups are very easy to make and very good for your health. Enjoy your soup. Cold soup is good, too, in the summer.
Great tips! What's the reason not to mix fish and meat bones? Is it just because even fish bones (not just the crustacean shells) go bitter after 45min, whereas meat bones benefit from boiling for longer?
Will C: Glad to be of help. The timing is part of it, but you could just add the fish bones at the end or combine the two stocks together later. Mostly those two tastes don't go well together, but try it for yourself and see if you like it. I have made salmon soup (canned salmon) with chicken stock & that worked. Of course, salmon is a more fatty, "meaty" fish.
Yep, shrimp shells make outstanding stock to start Paella or use in a veriety of ways. Sometimes I buy the whole shrimps just to get the heads and add them in. Asian markets often have the freshest stock replacement since they go through the seafood so quickly. We have a place called H mart a Korean market, outstanding in many ways.
Deer season at the processing butcher shop will hook you up with deer bones. You can crockpot or use your electric roaster to make broth. Keep you broccoli stalks it also adds great flavor.
Best bone broth video on youtube so far!! Thanks Mike!! Healed by the carnivore diet here 🙌🏻
Love to hear this! I’m slowly turning to animal-based. Energy is much increased!
When I can get back to basic cooking I always turn to you. You're my 'go to' guy for getting back to the basics. Thanks for making these videos!
Andrew Garfield, you should try roasting the aromatics over the stove, in the oven or in a dry pan before putting them into the water with the bones. It gives the broth an intense smoky flavour
very true, forgot about that technique. Pho stlye
It's called refogado.
Forgive me if this is a dumb question, but are aromatics different from spices? When I think of aromatics, I think of ginger, garlic, etc. For spices, I'd think of peppercorns, cardamom, cinnamon, etc. I can easily imagine dry roasting spices, but are you suggesting also doing the same for things like ginger and garlic?
@@Basomic yes... when making Pho, you fire roast the ginger garlic everything and then rinse before putting into the pot. some people dont rinse but i prefer to!
Is everyone going to ignore that he called him Andrew Garfield lol?
Thank you, thank you, thank you! Cooking has always intimidated me but I manned up and made some of this broth and suddenly everything I make is now super-delicious
u need to salt them tomatoes dude..
I used my crockpot to make a bone broth-cooked it over 4 days, stirred it and kept adding veggies once in a while-tasted like french onion soup, it was awesome!! the best stuff I've ever made!!
About the salt issue: To start with you should not put salt in the water due to the osmotic pressure. If you put salt in the water, the water is 'full' and cannot extract as much flavour. However, some flavours are salt soluble - so you should add a little bit of salt at the end of the process - but not to much if you decide to reduce your broth as the level of salt would be constant, endning up with having a very salty reduced broth.
This video is going to raise my gain once again in the kitchen.
Chris Egon Searle I keep bumping into you on all social media lol
tobias bain I’m everywhere mate 💎💎💎
There was a reason moms gave us chicken soup when sick.
Same here ...i just found out why our(my) ancestors used to prepare chicken soup for the sick.
As said by Babish himself, "It can cure colds, mend broken hearts, it's good for the soul"
chicken soup is just good comfort food.
i wanna cry now...
Apart from the psychological associations we have with having chicken soup when sick, we lose electrolytes and broth gives us some much needed sodium and hydration ^_^
@@faeryb0mb517 Soup in general. not just Chicken soup.
@@gofigure4920 i couldnt find any source to confirm that
I love how efficient the kitchen is with so little space.
Probably the best bone broth description available. Thank you so much, now I feel courageous and inspired. My first one was such a failure and truly, until finding your video I thought I just didn't have it in me to ever get this right. So grateful, thanks😊🍖👍
Thank you for posting this! In my beef stock I also added some of the good meat that was cooked down back to the final product. If you (like me) don't have a lot of space in the freezer, you can also preserve your stock in mason jars or weck jars or whatever. I now have many smaller jars of stock with meat as a go to lunch basis.
By the way French Guy Cooking has good videos on preserving food. :-)
Love this! I throw all my meat and veggie scraps in the freezer, and when I have enough, I make a huge batch of broth, then pressure can it and I always have broth in my pantry shelf
Does canning break the gelatin in the broth? Thanks
I have been making bone broths for years. Not only do I get bones from our butcher, but I save bones from our meals as well and freeze them until I have a significant amount to make a good broth. I got some bison neck bones last year and it was amazing! I reuse the beef & bison ones a couple of times as well & cook down longer the 2nd time. Thanksgiving turkey also becomes stock. Maybe I am a reincarnated person from the depression era. ☺ Thanks for this! Another tip as well, not sure if anyone mentioned this or not but stock can easily be made in a crock pot or large electric roasting pan. It's great for people who don't have time babysit something on the stove but still want the richness of flavor & nutrition.
ROSÓŁ!!! THE TRUE NAME OF THE BEST OF ALL MEALS! This is pure goodness that all Polish kids eat on Sunday! If not at home there is always this random day during the week when you can eat rosół at school.
I also add vege scraps to my pot :D like those bits of celery you don't use, onion ends, carrot tops etc
oh my god yes, i'm about to start a fast and this knowledge is gonna be so useful! thank you and keep it up!
Me too I want to do a 7 day extended fast sk doing my bone research ahead of time.
I gotta say, the music choices of these videos have really been opening up my listening options.
Hey. I love your crystal clear videos, very smooth and nice to watch as much as they're informative. Thanks and keep it up as you do. X
I usually buy a rotisserie chicken from the store, so I save the bone into a big plastic bag and freeze till I get enough then make the broth, it's so good!
PJ D I always save the turkey carcass after the holiday meal and boil it down to make broth for turkey and rice soup.
the feet are a standard dim sum dish, not boiled that long of course, but long enough to break down the collagen, which is what makes them good.
Thank you. One of the best bone broth making videos I've found online. Got you saved to one of my lists. Two thumbs up!
This is a great video thank you for posting. I love your labels, cloth tape so much nicer than sharpie marker on the lid.
I cook my “bones” 24 to 36 hours to extract the valuable nutrients from the bones. Bone broth can heal the gut. The gelatin from the cartilage can heal leaky gut so there is a huge difference between regular broth and and bone broth. I cook mine until the bones can be squished with my fingers.
That broth must be delicious.
If you use chicken half an hour in a pressure cooker and you can eat the bones.
@@suprememasteroftheuniverse Is that factory broiler chicken slaughtered at 6 weeks? Those bones don't have time to develop/ lay down calcium(?). A year old pastured rooster might be different...
Oliver Handy interesting comment id like to hear more on that
@@josephphelps4510 you shouldn't give that cooked chicken to a dog or cat as the bones splinter and can choke them. There leg bones also bow and break if the chicken is allowed to grow after 6 weeks as the muscle mass can't be supported. Muscles responds to the growth hormone, high protein, diet, bones get left behind...
That's a cool experiment! Thanks for taking the effort and sharing with us 👍😋
Ok so when I bought my instant pot 2years ago,I found out how to make bone broth,omg the instant pot is so amazing when it comes to making stock and broth,I love my instant pot but I also love cooking the way this guy is doing it,love this channel,thanks for sharing your skills
one of the best broth/stock videos I've found
thank you for sharing
I don't eat meat but I drink bone broth just because its one way I get my calcium without doing dairy. I love this stuff. FYI, its important to have good quality bones as well! Thanks for sharing!
Eat egg shells for calcium
Moringa as well
calogen light bulbs
Monastic Stew halogen
Lol. Loved the video and info provided but he kills me with that pronunciation! Collagen: kol-lah-jen instead of calogen which sounds like halogen
This is an incredible techique to use to make soups at home. I didn't know how to do this, but you showed me. Now, I believe that I can do it. I plan to cook at home more now, because of the Virus.
Great channel! In my home country we mix: beef, pork, turkey to have a perfect stock. Plus lots of veggies and of course roasted onion (with the skin on). It's not only delicious but also super healthy (especially in winer).
Did they gel well? It would be cool/informative to see how gelatinous each of the different broths were AFTER being refrigerated and then compare the consistency. Gelling is a huge factor for me when making broth.
Great video overall, I usually don’t comment on CZcams videos.
I just get a rotisserie chicken from Costco slice off the chicken and put the excess meat and bones in a pot with soy sauce overnight. That’s how you get the best chicken broth when you are lazy
Me too! Though never tried it with soy sauce, just the carcass. The bonus is the dogs get the picked off meat after it cools.
Why don't you eat the meat?
@@suprememasteroftheuniverse They wrote that a year ago...they may have gone now. I'll answer : They do eat the meat. They pick it off, eat it, and THEN make broth to eat the next day. Also costco chicken has those soft bones because its trash.
Worthwhile effort, thank you for presenting all these options...
Thank you for the video, Mike. Very illustrative!
I cooked a ham bone down today with onions and garlic for about 8 hours. At 3 hours I had my doubts because it just tasted like salty water but by 6 hours it was tasting like stock. Can't wait to use it tomorrow with some Asian noodles of some kind. Thanks for the inspiration!
What are your ideas on homemade veggie stocks? Can you do a video on that too?
Maybe a super healthy mushroom broth? Lots of Fall mushrooms available right now for foragers.
Check the kombu and shiitake dashi from more Asian gastronomy!
Really enjoyed this. The laid back style is soothing. Thx for a relaxing experience on something intimidating to me🤓
I am really liking your videos and learning lots from them. At the moment, my cooking skills are very basic and I hope to improve a lot in the following weeks. I am as messy in the kitchen as you are on your videos.
LOVE making broths and stocks. I've heard that you should add a tablespoon of apple cider vinegar to help pull more nutrients from the bones. I'm also firmly on the side of salting at the end.
What is "nutrients"?
I do both salt helps pull flavor out of the Bone
@@suprememasteroftheuniverse There are seven major classes of nutrients: carbohydrates, fats, dietary fiber, minerals, proteins, vitamins, and water.
With the beef broth you had an overwhelming taste because you forgot to add the holy trinity in there (carrots onions celery) that really brings down the salty meaty side of the broth.
holy trinity has bell peppers mirepoix has carrots onions and celery.
edmundo oliver I think he’s referring to it in its relationship to European/continental cooking, which doesn’t typically have bell peppers in it
Jacob Records that would be called a mirepoix. Holy trinity refers to Cajun and creole cooking
ppl call it holy trinity as well here in Europe :) bc it sounds better than mirepoix, that is french term.
The Lebanese holy trinity would be onions-cinnamon-cloves for meat. And for chicken bay leaves-cardamom-cloves.
Great video. I have been a chef since the 60 ties and thats what we learned at cook school so long ago. Great job!!!
Another note is that you can run the bones again for a second broth. It will be lighter and less have less everything obviously. you can keep separate or add together. Use every bit. Thanks for the video!
Mike do you mind to make a video about organs? Like liver, heart, kidney etc?
one day, don't know enough about them yet but I do want to explore
As a Turkish, we cook a lot of organs. If you're gonna try them, liver and spleen are the best imo. So much flavour
Kidney stinks. It's the most disgusting thing I ever ate. Heart is just a muscle not a big deal. Also a source of carnitine, iron and coenzyme Q10.
Yes please do
Master of the Universe you basically ate a filter lol
Love the vids, but comparing raw beef/pork against seasoned lamb/duck might not quite be a fair comparison. The seasoned meats had a clear advantage. That being said, lots of good information about making broths and stocks in this video!
In fact a broth is done with meat and a stock is done with bones. The name of those preparation are coming from french cuisine, un fond is a stock and un bouillon is a broth. The best bone are the veal one, with marrow they'll give you a good gellatinous stock. You put 5 litres for 1 kilo of bones. If you color them in the oven till they are golden brown you'll end up with what's call un fond brun or a brown stock. If you only boil and skim them its called a fond blanc or white stock. Those stock are the base or fond in french of cuisine and they are used in sauce, soup, to cook rice or vegetable. You add what's call a mirepoix to them for flavoring and its composed of onions, carots and celery. You will put a bouquet garni wich is composed of bay leaf, thyme, parsley and other herbs of your choice. And you need to cook them minimum 5 hours or till the stock stop tasting vegetable. For sauce like demi-glace or brown sauce you'll use the brown stock and for soup the white stock. You can use all sort of bone for stocks and take those method as a starter. Adding vinegar will not extract more minerals, because you already cook it for hours, they'll burn out, mostly, during this period. For salting, we don't salt it at all when cooking it because we generally reduce them for recipes and if they are salted they'll become too salty, so you salt them at the end just when you are ready to consume them. Take a look at old french cuisine books like Escoffier, Ma cuisine or Jules Gouffé, le livre de cuisine and you will learn so much. 👨🍳🙋♀️
Thank you for sharing your experiments and knowledge.
So, now some vids on what to do with broth?
Make soup with it, cook rice with it, make stews, noodle dishes. There are a ton of things you can do.
+Nikolaj Bourguignon: There you go: czcams.com/video/SqLsdGqzTJ8/video.html
But I want to watch HIM make it.
Key to bone broth - Instapot.
*instant pot
@@Anthro777 Instapot*
Agreed!
It’s so easy to make and keep your veggie scraps to use in your broth. Save your rotisserie chicken bones and you can make a great stock too. I normally debone my chicken before serving to my family.
I love you straight and simple right to the point
There is no such thing as a bone broth.
Bone+water+mirepoix= stock.
Meat/sinew/skin+mirepoix=broth.
James Beard was the first to say that broths and stocks are the same thing. He has been getting shit for it until this day.
The confusion you speak of early in this segment is because of this very reason.
Each has it own technique. if you interchange them you end up with your first example of beef stock. A huge amount of saturated fat on the surface and insipid colour.
There is no debate on how long to cook a stock. The science is perfectly clear.
let me help.
1 x part bones.
2 x parts water.
1/4 x part vegetables.
Wash the bones. Scrub away all blood spots.
Either blanch or par cook the bones to rend out excess fat. Rinse clean afterwards.
Roast root vegetables with, or without tomato paste. Depending on what colour you want your fond to be.
Place bones in large pot. Cover with cold water. Bring to 90 Celsius. Turn down flame and hold at that temperature for 60 minutes. The gelatin will release at this temperature with the albumin. The moment it boils all the gelatin and albumin will remain coagulated within the bones.
After 60 minutes bring to the boil. Pour in 500-700ml cold water. This will make the hot water raise as the cold water sinks. This will flush all coagulated blood material to surface.
Skim off any foam (coagulated blood mixed with excess protein.)
Return to simmer. Add vegetables. Return to simmer for 5 hours. Skim regularly.
Avoid simmering longer than 6 hours.(5 hours total for chicken and 25 minutes for fish bones.) This will begin the first stage of calcifying the bones which will make the stock cloudy. It will also start over cooking the protein in the stock.
The exception to this rule is chinese wuxi stocks and Japanese tonkatsu ramen stock.
Strain stock. Cool quickly. Remove any excess fat. Chill overnight. Remove any little pieces of congealed fat.
Cut more mirepoix. Sweat in pot with the least amount of butter needed. Add any alcohol now.
Pour stock in. Reduce by as little as 1/3..or as much as 3/4. Clean edges of pot as it reduces to avoid burning. Only simmer.
Remove stock from heat. Allow to cool below 90 degrees Celsius. Add herbs. Allow to steep for no more than 15 minutes. Fine strain. If the stock is too hot it will destroy the essential oils that give the stock perfume.
Only add salt when you have reheated the stock for whatever purpose. If you don't keep the stock well skimmed, as sauces, glaces, soups, stews etc you make will split and leave your mouth feeling oily and saturated.
If you want to know my qualifications..I was the saucier for a 2 star chef and each month I had 1 metric tonne (1000kg) of bones to make stock out of. I did this for 3 years as part of my duties.I engaged a food technologist to break down the science of how to get the most amount of usable product. They explained the science to me. As a result I have never had to over reduce stocks to achieve the right colour, flavour or body. The key to success is getting as much gelatinous material and albumin out of the bones at the very start. Without those two components your stock will never get full bodied or clarity. It will simply be an oily liquid with little taste and lacking in mouth feel.
Good info man! Thanks a lot
I just knew there was more to bone broth (joke) than these youtubers where letting on...
How much alcohol?
And I was feeling courageous to start🙈 it's really interesting and I'm sure to the point. There's no way I can follow that... Just hope good substances get released with a good old simple stove boiling 🙈 fingers crossed 😂
I screened shot your instructions. Thanks.
How much alcohol should I use?
Just wondering if you use organic bones or grass fed? Figure if you’re using the broth for the health benefits you’d want the least amount of antibiotics and junk.
from what i understand it doesn't matter if it's grassfed or not if you're only using bones, but if you're using meat, there's a difference, if you wanna avoid getting oestrogen from soy fed beef or whatnot
@@InnoSang The whole animal is what it ate. Bones, meat organs, all better quality if fed a better quality diet. I hope some one replies to me in about 6 months time to keep the rhythm..
@@OliHandy2008 I'll respond now just too break the rythm bcs I'm Satan hehe.
@@InnoSang nooooo....... My OCD has been triggered and now I cry. 😭
"build that relationship, then just ask them and you will get bones in your life". What a blessed assurance. Thank you for that.
I'm a new subscriber and have watched a few of your videos now. You do a great job explaining and demonstrating everything. Keep it up!
The difference between a stock and a broth is that a broth is ready to eat as is. You can take a broth and let's just say put a few noodles and some chicken in it and eat it as a soup without adding extra seasoning. A stock is in seasoned and is used to make broths, sauces,etc. That's what I was taught in culinary school.
I noticed that you didn't add any carrotts, celery, or onions. Was there a specific reason why, or it's just your personal preference to omit those things?
I think that’s a base for French style stock or broth. We (Asians or at least my family) don’t use that base. For us it’s instead consist of onions and some whole spices, 5 spices typically.
Because he’s making bone broth, not stock.
Exactly the infos i was looking for and the seriousness is a pleasure. Hi from Paris, you got yourself a new subscriber !
i am recently nil by mouth so i needed recipes for my tube feeding regime , this video is great video. thank you for your time and effort to explain all the good things in your recipes.i know now i will be getting the best nutrition i need from a liquid diet.
🙏 What is your thought on doing this in a Pressure Cooker ? Thanks 🙏
🍗 🥂 👍
If you cook in a pressure cooker allow to cool gently and it'll help to keep the stock clear. Don't force the cooling and release the pressure quickly.
Oh my lord, 18 hours?! It makes me wonder about your electricity/gas bill 😂
Instant pot for the win.
Considering how low the heat is for this purpose, I doubt it's such a big deal. Even a giant pot of broth would use the smallest burner at its lowest setting.
@@MsPoprouge how long in the pot?
😂😂😂😂You probably use a bigger pot and only do it once a month🙈😹
I don’t think that long is necessary. I had super gelatinous chicken broth by just adding water little salt for 2-4 hrs. I add water again and boil for a another 1-2 hrs. Works for me.
If boil any longer it doesn’t gel anymore.
great video! I never really tried to do this even though I thought about it a few times. Will definitely try this out!
Maybe you could do a follow up video about what to do with all the meat you get and maybe some cool stuff to do with the broths and stocks. Thanks for your time and keep the great work up!:)
Finally a broth that doesn't require me to pre-bake the bones prior to cooking down. Thank you, added to my faves!
Imo, keep everything until you strain it at the end. One man's scum is another man's rich flavor/enzyme profile. There's a lot of evidence that all those goodies maybe very helpful in strengthening collagen supplies in our bodies and even regenerating bone, cartilage and connective tissues; especially regarding autoimmune diseases that attack these areas in the body.
[Alex Jones voice] BOOOOOONE BROTH
that was the first thing I thought of when I saw the title
Destroy the child
This made me laugh my ass off
You see, you need to get Alex Jones Bone Broth. Its the only way to get big, round, and red, like me Alex Jones. Its so helpful to masculine growth that its even banned from MMA, and clinical testing shows it reverses gayness in frogs!
This is science backed - pick up a book once in a while so you don't look like an idiot online. Specificially, read books by doctor Natasha Campbell-McBride
Very interesting an informative video, I never preseason my broths other than salt. I wait until I am using the broth. One hint is to add a little vinegar to the bones when cooking them it helps pull out more collagen. Great vinegar.
I dove in and made the best turkey bone broth/stock for thanksgiving. It made the best gravy EVER!!!
Don't be afraid to try things you will be suprised what you can do from discarded parts. I happened to ask my grocery store butcher if he had turkey wings. Wow, it was SO good
chicken feet/pork feet we asian taught to eat since young, that keeps us skin grow and look young! I'm 41 but I still look like a college student, and I pretend I'm sometimes too lol
Should have added a "mid-western" chicken stock. Just a chicken carcass, onion, carrot, garlic, and pepper/peppercorns.
Great for so many different dishes but specifically for homemade chicken noodle soup.
Thanks for sharing this. I’ve been wondering about this since I first heard about it.
Fascinating, such a neglected part of cooking, the waste nothing attitude is where the deep flavours and goodness hide. Brilliant.
why did the duck broth turn blue-grey?
I was wondering the same thing. My duck stocks have never turned that color, but I've also never used chicken feet. I wonder if that's the difference.
If you are using the same pot and other tools DO NOT USE SOAP ! Or any thing that has touched soap. RINSE IN HOT WATER ONLY! Bcz the broth and meat can taste like soap esp if you use scented dish soap or foam. A tip for everyone
Rinse! Dry! Use!
It shouldn't taste like soap if you, you know, rinse it thoroughly and rinse it right. Soap is fine, if you're tasting it then you're rinsing wrong
💖 your presentation, great information about different broths.
I did turkey wings and duck wings recently (they were on super sale!). It worked out pretty good. A bit oily because of all the skin but an interesting combo of the light turkey broth and the almost gamey dark meat duck wings.