From Boxed to Delicious Beef Stock | Chef Jean-Pierre
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- čas přidán 10. 10. 2021
- Hello There Friends, what an episode I have for you today! I am going to transform a Boxed Beef Stock into a "Homemade" Delicious Beef Stock without the hours of cooking. It is truly something that you have to do if you don't want to spend the hours of roasting bones and cooking down a stock. Let me know down in the comments how you did and how amazing this is! Thank you for the continuous support we love you guys.
RECIPE LINK: chefjeanpierre.com/recipes/qu...
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VIDEO LINKS:
Original Beef Stock: • Classic and Essential ...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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I make my own chicken stock since I can get bones readily enough. For beef stock I have been relying on store bought. I made the enhanced stock in this recipe and was just amazed at the difference of the "before" and "after". Then I made soup using this stock, and the words don't exist to describe the difference. Wow. Chef, thank you for helping take my cooking to another level!
A friend told me it is "too much work". Then had a second helping.......It is a bit of effort but not much. The one thing I have learned is you must want to do better, and your enthusiasm makes me want to not just do better, but excel. Some say it is "only" stock, but since that is the base for what follows, why not use the best base you can?
Thank you for helping a novice improve beyond his dreams!
So glad you liked Joe! You are so right about the difference of the "before" and "after" :)
Did you use the tomato products or leave them out?
@@janmac218 I added the tomato as the video showed and it made for an amazing flavour and colour. I make my own chicken stock, but never get beef bones, so had to rely on store bought stock. The improvements chef showed us make all the difference.
@@joedillon1387 Thank you
@@ChefJeanPierre
I am a vegetarian… Therefore I don’t make meat based broth/stock -I make vegetable broth out of vegetable scraps that I throw in a Ziploc bag in my freezer as I make a variety of meals, making homemade broth after I have accrued enough vegetable scraps.
Would you still recommend mixing store-bought broth with homemade broth for vegetable broth instead of water?
By the way, I find it peculiar that you say to not add salt and pepper repetitively in this video, yet you used THREE boxes of store-bought broth that has a lot of sodium in them, on top of adding “23“ peppercorns, but you say that isn’t actually adding pepper. ;)
Chef, when I was a boy, my mother fed our dog the same thing she fed us. That dog lived for at least 17 years and mom didn't even need to put him in the freezer!
Hahaahaaa
🤣🤣🤣
Ok...that was funny. Got a good laugh. Hahaha
Yes same in our house! We had happy dogs!!
Woof woof woof 💖😀✌
One of my absolute favorite parts about your channel is" you know like tomato don't use tomato". You're showing a technique and you are showing your preferred flavor profile. But you don't expect everyone to do it exactly the way you do or to have exactly what you've got. It's just sort of a pointer and how to accomplish a better thing. Whether it's stock or an egg or a roast doesn't matter. And anyway, I really respect the heck out of you for respecting the heck out of us
For what it's worth, when I do something like this with any kind of meat protein based juice is I add a little gelatin. Not a lot. Just enough to put a little bit of body in the meat juice. I think it has better mouth feel. I think it is easier to have people assume that we started off with roasted bones. And that's just me. You do you. And again, I really really enjoy your channel. Sometimes when I'm in a really unhappy mood flipping over to your channel. Just cheers me up. 😺😎
Gelatin is a good idea!!!
Chef Jean-Pierre is not only extremely knowledgeable, he's entertaining. He keeps you engaged where other chefs are boring. I can't wait to try this & many many other recipes. He makes it very easy to learn. Keep up the great work Chef Jean-Pierre!!!
Thank you so much Top Dog!!! 😀
@@ChefJeanPierre You're very welcome! I love to cook & you've encouraged me to cook even more ... to be more adventurous in my cooking. Thanks again!
I've never felt so welcomed on anyone's channel or in their kitchen like Chef Jean-Pierre. 1 word he consistently uses to address his crowd, "Hello my Friends".
Chef JP never disappoints. This guy could serve me a plate of dirt and it would be delectable.
It's clean dirt. Amaazing. ✨
He is absolutely amazing isn't he?! Love this channel!
Add some butter and I think it could be a winner!
@@smoothbeak don't forget the onyo to the dirt! lol
@@michaelsanchez2417 It's starting to sound like an AMAZING dish :P
My mother told me when I was a youngster..dont trust anyone who does not talk with there hands..she said..folks who don't use there hands..dont care that much..Lord almighty do I trust you chef JP
Yet again, we receive comprehensive education in the culinary arts for free, with a wonderful presentation by Chef JP. I really appreciate that there are a lot of videos detailing the fundamentals, as well as more specialized dishes for if you want to impress your date :D.
Thank you Chef JP and team for creating top notch content and making it accessible to everyone.
JP is the Bob Ross of cooking, watching these reminds me of sitting around drinking coffee with maw while she cooks
Made my batch just today. Used a high quality unsalted stock, and though I'm not the biggest tomato guy in the world, I'm glad that I included them. Before storing, I taste tested the stock in a paper cup by adding a dash of salt and pepper at a time. You hit a sweet spot with the salt and all of the flavors come bursting through. There are so many things I want to make with this.
Made my first test meal - a steak diane using this stock for the sauce. It was stunning. It makes me wonder how much my food has suffered due to pre-salted, crappy store-bough stock until now. I will never use off the shelf stock again if I can help it.
P.S. To help with freezer space, I'm freezing this in 5 oz paper cups, then when it's frozen I just peel the paper and transfer the "puck" of soup to a gallon freezer bag. Works like a charm, and allows me to just thaw what I need when I need it.
And P.P.S.... Used this stock to make venison stew last night. Simply amazing.
Thank you for the idea with the paper cups!
@@jnolasco24 - You're very welcome! It works great!
I'm making my first batch today and it smells amazing! Gonna use it on the Beef Bourguignon this weekend. Gonna be my first shot at one of his big dishes. I did the buttered green beans and now I'm hooked.
@@madrabbit9007 - Nice! I know your bourguinon will be delicious!
Thank you for the idea with the cups!!!!
i can't get enough of chef Jean-Pierre. I learn so quickly from his natural style.
I'm usually excited to see chef J.P. every Thursday, but now excited that he post on Monday as well.
The hardest part of this recipe is adding the caramelised onions. How does Chef J-P do it? Whenever I try, nothing gets into the pot, and yet the frypan is empty. There also seems to be a oniony smell on my breath, but that’s probably just from breathing while cooking the onions.
🙂🧅🤧🙃🤗
(The upside down emoji is because I am “down under” / in Australia.)
The problem is that you are using onions instead of "onyos." Try the latter...although it still may not help (it didn't for me).
you cooking them to death low and slow is how you go
@@DanWebster Or I might find them irresistibly tasty and just consume them all … especially if some bacon is nearby!
@@Xubono you can always lay em out on a baking tray and spray em down and toss em in the oven.
Chef has got a great video on it, check it out on his YT page.
Love this Guy. Beautiful food with humour
Not only are chef JOBS recipes terrific, but he is very entertaining. I could watch him all day long. Plus, he usually answers your questions. The best in the business.
Thank you so much! 😀
When I was a young dishwasher at a great French restaurant fell in love with most French food.Moved on and years past then I found you and in my retirement and reingnited that flame to learn French cooking the simple and friendly way you are a great teacher and excellent human being thank you God Bless you
What a great idea JP! Fortify store bought stock and the people don’t need to deal with the bones! Much quicker and a nice product!
Chef J.P., I’ll never look at the store bought stuff the same. You’d make a fortune if you mass produced your stock. I’d buy stock in that stock! 😀
@@user-ch7mn1kj4b ramen 🍜😉
Would 100% buy.
It's weird that the companies that make the stuff for grocery stores put their chicken/beef stock in the canned food aisle. As a result, they probably can't make it like this recipe and have to remove nearly all of the fat (i.e. all the flavor) because it would spoil too fast otherwise. But if it were frozen, that would be a whole different story. If we could get premade frozen beef/chicken stock, it could easily be made as good as homemade. And if we could buy the skimmed fat/collagen from the stock separately as a flash frozen product, that would solve other problems too. But almost no one would know what to do with those things. You are here on this channel but keep in mind that the vast majority of people (maybe 90% of the population) don't actually know how to cook and wouldn't know what to do with stock nor the fat and the collagen. TV dinners occupy an entire aisle of the frozen food section at grocery stores but I'd rather see a variety of frozen sauces and soup bases.
Julliette…the idea is great, but, once anther person is involved in mass production the quality starts falling because the chef can’t be everywhere all the time. Anyone can use a crockpot and make a broth overnight (might be difficult staying asleep with the smells) using short ribs etc.
No!!!! Make your own. That is the whole point. Do not slip back into shortcuts.
BEWARE: This stock is so delicious that you'll want to eat it all by itself. No joke. I've never had stock this good in my life. It's better than many soups I've had. This is officially my go to recipe from now on! Thank you, Chef JP, thank you!!! 🙏😋
but i'm wondering if it's too "tomato-ey" ?? That's a lot of tomato in a beef stock. I could see either the can of puree, or the paste, but both??
Did you use the tomato products or leave it out? Thanks
@@Gardis72 I am making it right now (using chicken broth instead of beef). When I started, it had a definite tomato flavor, but by 2 hours into the cook, the tomato flavor has been so muted by the other vegetables and I think the result is pure deliciousness with a great mouth feel. As Chef suggested, try it with the tomato at least once.
@@islepilot Thank you Keith! That sounds great, I'm going to try it. I hate the high sodium content of store bought broth and I have cut down on all sodium. I'm going to try this. Merry Christmas and Happy New Year , Gardis in CT - USA
Did he cover that pot for 5 hours? I didn't see a cover on it. I would imagine that would completely evaporate in 5 hours, shouldn't it be covered??
Made this recipe today, amazing transformation of the boxed broth!
Glad you liked it Anthony!
Can't get enough of this channel, the videos and the humor of Chef JP. Keep it coming chef!! Also, kudos to your video editor ..... they do a great job!!
Waiting on your from boxed to delicious chicken stock. I love your videos. You're a great teacher.
I've been doing this for years, it works great. I like to caramelize the tomato paste with the onions for a deeper brown color.
Nice!!!😊👍
So you just add the paste to the pan at the same time as the onions or do you have to wait before combining them?
I made beef broth from bones in the Instapot…added carrot, celery, half an onion, 3 hours in high pressure and slow recast overnight….best broth ever.
Look forward to your videos, Jean Pierre! You are the best! The only problem is that my husband won't bring me out any more because he gets better meals at home since I've been following you on You Tube.
Mine too!
Eh, I am mostly underwhelmed when I eats out anyway. I have felt what you are now feeling for over a decade. When I look at a menu I eliminate all the items I do not cook at home. It usually does not leave much. I hear relatives talk about something like a risotto and I find it often overcooked mush (I can tell theirs is to but I send mine back, if they ask why I will explain) or they will put a sprig of parsley on it when there in none in the food. I toss it off the plate of they pull that BS. This is not 1980, stop wasting ingredients. aaargh
So true. Plus it's 4x as expensive to eat out.
I was about to throw out terrible brand name stock when I saw this! It’s been cooking now for 3 hours and tomorrow to celebrate my new fella’s birthday, French Onion soup! I keep your videos on in the background whenever I’m in the kitchen no matter what I’m doing! Vibrant and enthusiastic vibe! Tic tac tock!! Many thanks! Xo
🙏🙏🙏😊
Every living being wakes up and search for food and water . Chef knows how delicate that can be . It's all about enjoying life as best as the masters of the art.❤
❤ un autre grand succès de notre chef préféré!, que serait l'Internet sans vous?, un lieu ennuyeux et mou 🙏 gros merci 🎉
🙏🙏🙏
I think the best beef stock is "Better then bouillon", I always use that brand. Thank you Jean Pierre for teaching us to be better in the kitchen...
Likewise, I always have a few variants of that for beef stews, vegetable soups, etc. Always makes the meals smack your tongue and without having to add extra salt/pepper to your bowl.
That stuff is the Bomb Diggity!!! And yes this man is a natural born teacher!!!
Absolutely the best. But don't you think it has a distictive taste that stands out sometimes? Great comment, btw.
I stock pile that stuff in my pantry, I get into a panic if I'm down to 2 jars.
Has corn-based yeast and other icky stuff. Make the stock and cook it down to demi glace. Yum.
Dear Maestro-Chef Jean-Pierre - I can't get enough of your videos since I found you some 2 months ago by accident. You're simply the best and most honest chef I have come across 😍 - add to that you're the most entertaining and fun chef. You make me laugh and my hubby is even sometimes watching with me although he has no idea how to cook🤭. I have learned a lot of little "do's" and "don'ts" although I'm quite a seasoned amateur cook - as the saying goes: never too old to learn! Thanks a Million
🙏🙏🙏😀
Dear Chef JP, you became my favorite chef. I love cooking, I am from Sri Lanka. I make many dishes and now I have a collection, the best collection from you.
Yes I promise no MARGARINE. I love butter.
Thank you chef.
Thank you for realizing your fans may be short on time. You are a blessing to my kitchen!
Life without good stock is meaningless!
How is it that you are not at a million subscribers? You are a freaking genius. I tell all my friends about you. Keep it up Chef!
Wow, thank you!😊
I was just here to hear you say bloop, bloop, bloop, bloop bloop! Love it chef!
I did it and it was amazing. I used chives instead of leeks. Rutabagas,caramelized onion, carrots, celery, garlic, tomato paste. Bay leaf, thyme, forgot pepper corns, tomorrow mushroom gravy and Salisbury steak! AMAZING!
You’re absolutely correct Chef, beef neck bones are hard to find. I only know of one market that sometimes carries them. Well yesterday they were out so I took a leap and went this route. Hubby said “this $50 doctored up beef stock better be worth it!” Chef, I used your words and said “I promised you, you won’t be disappointed when I make your filet mignon au poivre tomorrow”. Chef Jean Pierre is amazing!!!!!!!! My butcher is too but seriously he told me no one ever buys beef neck bones, our shoppers are too lazy. Whaaaaaat!
🙏🙏🙏❤️
@@ChefJeanPierrein future, I would use 8oz of no salt added tomato Sauce. It’s thin. Straining the stock with the tomato puree and paste was a PITA. I did reserve the thick purée for pasta night. 🙄
Made this and used it for the base of my Prime rib Jus,,, and my beef stew,,,, absolutely outstanding,,,, the difference between this stock and store bought is night and day. Thank you.
I really, really wish you hadn't written this.... Thanks a million for a brilliant suggestion!
@@davidh9844 And Goulash, :) Made a buttload and put it back in the stock boxes and into the freezer. Very rich, and with the carrots and onions, it's got a hint of sweetness,,, easily offset with a bit of salt in whatever you're using it in.
Lucky 17 years! Love you chef!!
Looks yummers!
Well, now I know. I'm contantly amazed at the amount of stuff I learn about cooking with each recipe. Thank you
just in time for my birthday thank you chef!
Happy birthday!😀
I really love this guy. So upbeat and fun to watch and listen to.
Thank you 🙏
Stumbled upon this channel and I love it!! Sent the Steak video to my husband, now we have the Best Steaks and he loves this Chef as much as I do. Thank You Chef!!!❤️😊
This is probably his most effective video in a sense of how easy and effective this is.
I'm gonna try to do this soon.
This stock is incredible. I've gone through my first batch, and I'm now preparing the second. Used it on a reverse sear Steak Au Poivre, among other things. Thank you so much Chef for your wisdom and wit. I've learned so much from you, and I respect your love for butter!
Your fandom is well deserved!
I tried this out and then used it for au jus and also for french onyo soup. It was unbelievable how much better it was. By far the best french onion soup I've ever had because of the stock.
Ha ha ha! He's got everyone saying Onyo now. Its like a subculture talk. A hidden language.
I wish I could smell it and I'm glad nobody caught you at the grocery store.
Haha
You know this is a good way to do it I appreciate you putting this up.
Your finished stock looks amazing I could just drink that!!!!
I have loved every episode of this channel. You are so much fun! I love making soup. I think this is going to elevate every soup I make. Thanks so much!
I made some and it DID NOT last 17 years in the freezer. It only lasted about 3 weeks, then I ran out and had to make more. I love this channel and this beef stock in particular.
Made this last weekend.. so, so delicious. Used it in french onion soup and beef stew so far. Making another batch this weekend as it's finally cool in South Florida. I love that he's teaching the "basic" stuff too because it adds so much depth of flavor. Thank you thank you! My mama never taught me how to cook - frozen/canned meals growing up, even in the 1960's... but Chef Jean-Pierre sure is!
It's these kinds of recipes that help the home cook prepare a better meal. Thank you Chef Jean-Pierre
Hi again Chef Jean-Pierre!! Couple of points - 1! Compost or dog food for the strained vegetables??? Im shocked! I would freeze it and use it as a basis for stews! 2! I love the way you always clear your dishes from mise en plas and never waste a scrap - unlike many so called celebrity chefs! Thanks again for all you do for your CZcams family! Niall in Ireland!
I just love making stock! I'll be making your long-haul beef stock soon. I like to put the stock in quart or gallon freezer bags.. lie them flat, press out the air, and then you can stack them on their side in the freezer. Takes up so much less room! Thanks, Chef!
I would have paid an admission fee to see Chef explaining in the grocery store to someone why he has the store bought stock in his cart!
Thank you Chef Jean-Pierre, your recipes are always amazing. I will definitely be making this.
Me and my wife love your videos, we learn so much, Thank You!
Chef Jean-Pierre is my favorite Chef. Wonderful recipes full of flavor and a delightful charming personality. What's not to love?
Your personality & attitude are top notch! I’m a newer chef and your videos are absolutely fantastic! Thanks for sharing!
BY FAR YOU ARE THE BEST CHEF ... Your videos are so funny and packed with great info. Thanks
Chef Jean -Pierre knows his stuff! he is the best!
SO happy to have found you, Chef...Your recipes, your tips, and allowing so much flexibility in recipes...and your delivery is pure entertainment. Many people are intimidated by cooking. You make cooking good food accessible to anyone, especially with the flexibility that you offer. We learn that we can alter recipes according to our own taste, and also, that we don't have to start with high-end ingredients to make good dishes. You, sir, are an absolute GEM. Thank you.
That’s a “yes” from me!! Been doing similar for years, but JP gets a gorgeous balance. One little idea for simplifying: don’t simmer on the stovetop, stirring occasionally to avoid sticking to the bottom, but put the pot in your preheated oven, about 230F/110C, this will never stick and you can go off to dig the kitchen garden.
I was thinking about using a slow cooker but your idea is also doable.
@@HiFiman4u Yeah, slow cooker or a cast iron pot seem best.
A Dutch oven would work well for this, also I don't understand why he didn't use a least a little bit of red wine 🍷, when I think of a good beef stock I immediately think of a good dry Red Wine?!
@@markmower6507 not every recipe with beef stock uses wine, so you add wine when you make the dish, which in turn makes the stock more versatile.
@@HiFiman4u Why do it slowly when a cheap Instantpot or similar does a BETTER job in 1 hour? If you have one, try it and see. 1hr high pressure, 1hr+ to rest, done. If you don't have an IP, you need one!
I made a double batch of this stock today. Almost a GALLON of delicious stock. I can't wait to make sauces and soups with this. Thanks, Chef!
I love this video. What a great idea! Thank you, Chef JP.
Hey Chef I just wanted to let you know I did something a bit unconventional with this stock. I ended up injecting this into a brisket and smoked it. It turned out amazing, very flavorful, and moist! Thanks again for the amazing recipe.
This is absolutely fantastic. My wife hated when I tied up the kitchen for so long on the beef broth. I can do this while I work and get close enough for my family and home cooking. Thank you very much, I very much appreciated this video.
She sounds like an ingrate. 😆
If you see this comment, try making the same thing in an Instantpot. I pressure cook for 1hr, high pressure, let it cool at least 1 hour, strain. The prep takes more time than the cooking! Absolutely no loss in quality using the IP.
Chef ! i've made this stock of yours. Found a no salt added stock containers and after all the cooking and straining it gaves me, 28 x 4oz Masson jars, for what we need at home it is simply greate. i've tasted it before and after, oh my God. what a difference. wayyyy tooooo good. thank you again.
Love this guy! Keep it up. God bless
This video changed my life. My wife left her BF for my cooking. Kids are eating things other than Hot pockets. All is now right and good in the universe. THANKS CHEF!
Thanks for the video chef! It’s exactly what I was looking for. I’ve always used that same broth you started with, but I’ve never been truly satisfied with it. You turned it into something that looks amazing! I can’t wait to try this. You’re the best! Thanks you again!
Finally! I've been waiting for a video like this. Thank you Chef.
Once again, a winner, and I am so excited to try! I use a lot of stock in your recipes and cannot wait! THANK YOU!
Chef, This makes a delicious beef stock that I utilize in so many recipes! Thank you for making all my food taste better utilizing this simple, but satisfying product!
I save every bone from all the meat I cook in one freezer bag. I do the same with every vegetable scrap (onion ends and skin, carrot tops and peels, herb stems, tomato skins, celery bottoms & tops, etc. Only no potato skins). Sometimes, rarely, I have leftover wine and make cubes of that, too.
When I have two full bags and a lazy day, I brush the bones with tomato paste and roast them, and dump it all into a stockpot and boil it down over 24-48 hours. I concentrate it down to about 1/5 of the original full pot after the solids are strained out, which renders enough collagen to make the broth gel when refrigerated. I skim off the top fat layer, then divide the broth / gel into portions about 1/4 c and wrap each one in plastic wrap and store my little boullion bricks in the freezer. Each batch is a little different depending on what types of bones and veg I used that month, but they make great demiglace, soups, sauces, and gravies, at zero extra cost.
Yum!
Amazing, I save my scraps too! I can’t wait to try this! May I ask why no potato skins??
@@2020matrix8 the starch in potatoes tends to make your stock cloudy. Just a personal preference, as I sometimes concentrate mine down to a demi-glace.
@@TentinQuarantino_ interesting good to know! Thx
Perfect video! Now there are no more excuses for not making "my own" stock. Thanks CJP, you're the best!
Smart to teach these kinds of practical ideas for home kitchens.
I'm sold on this, chef JP... You've explained this so well, and now I realise why my soups and risottos are OK, but not great...
This is the way to take flavour to a whole new level!! Thank you, chef... 👏😁
I absolutely love watching you! I usually make homemade gravy for supper. But on Thanksgiving I was in such a hurry I used a packet. It was horrid! I’m going to try and make this one for Christmas. Wish me the best.
Absolutely amazing ~ thanks JP
I am so happy to have found you ! J'aime beaucoup votre style d'enseignement !
Leeks are so good in all kinds of soups...made a cream soup with leeks and its out of this world.
You should try a traditional Scottish Cock-a-leekie soup, it’s off the scale good
I did this with some stock I bought (for some crazy reason) and it really does make a difference. I have a 23 qt pressure cooker/canner so I tossed it all in there for 45 minutes along with some frozen steak bones. After cooking I canned the stock in quart jars to be shelf stable for years. I ended up with 12 quart jars of delicious stock.
Showing us all a simple way to greatly improved the quality of what we eat and serve to our families & friends. Thanks once again 🙂 Friend
Can't wait till Thursday when another CJP video arrives.
Chef, videos like these are awesome. Gives a lot of people the courage to try their own when they can cheat a little on the base. Thank you!
I have made the beef and chicken versions of this ,and it is AMAZING. I love to use some of this chicken stock in mashed potatoes and I get orange mashed potatoes and they are delicious. This really is wonderful for gravies. This is not difficult to make and well worth the minimal effort when you consider the great results.
I made this over the weekend, it's amazing. I also took another shortcut and cooked it in my instant pot; I had to leave for about an hour and didn't want to leave the stove on. I actually think that worked out better. I'm making Pork Schnitzel w/ Mushroom sauce tonight for dinner; can't wait to use this amazing stock to make that sauce.
I can't believe how much I am learning from Chef Jean-Pierre! And what a wonderful personality! Thank you!! I will be making this stock for sure.
Escoffier would be proud of you. Thx for share.
Wow the one that is store bought looks like something I flushed after a night of drinking 🍸 😆 🤣
I LOVE the direction this channel is going! You are venturing into sauces and stocks and it's so fun and exciting! I am excited each Thursday (and Monday now!) for your videos and your character and passion! God bless you and your efforts
P.S. I hope one day you venture into how to properly mise en place (you always start the video with it done, but I think I and others would really benefit from some proper Chef J.P. instruction on it)
😀
Thank you dear Chef Jean-Pierre once again so beautifully instructive and fun!
..Big fan!!
What a wonderful job, chef! Great work, and im looking forward to your upcoming works!
Oh-yo... (onions) Ha! Never gets old! Love this guy!!! 🤣
Didn't know the chef speaks Japanese?
Thanks a lot for all those _really functioning_ recipes, hints and shortcuts. I know you are classically trained but you make it accessible for everyone. As hobby cook, I use ice cube forms for refrigerating and then storing stock, herb reductions, etc.. Easy to handle in small portions and when you need it, simply plop as many as needed into your cooking pot.
Wonderful idea, Georg. Thanks!
I do the same thing! each cube is about 2 oz, so use 4 per cup! (at least in my ice tray)
Vous êtes tellement motivant.
Merci Chef Jean-Pierre!!!
Hello JP I'm from Puerto Vallarta Mexico, I always look your channel love your recipes and you are an amazin chef. I have a restaurant and I love cooking. God bless you.
🙏🙏🙏😀
In the last few weeks, while watching your videos, my will to cook beautiful delicious dishes recovered. It’s really cool to see how easy things can be, even sauces. Meanwhile I gained weight 😂 Butter is life!
One of the best segments in recent months. Great timing for this, gearing up for the Holiday Cooking season. (we could have used this last week in Canada as our Thanksgiving is today). Every recipe I have tried from Chef has been a hit with family and friends. I can't wait to make this delicious stock to use as a base for soups, sauces and gravies. Keep it up Chef!!! How about a few more desserts? Some Butterscotch, or Butter Rum recipes? Happy Thanksgiving to my fellow Canadian viewers!
Thank you! 😀
Thanks Chef, you won't believe the huge difference this makes for just a little bit of work, it's worth it, it really is.
Chef, vous êtes très amusant, mais surtout très intéressant!!!
Merci beaucoup!