I have been a professional chef for 24 years. You may recognize me from Epicurious 4 levels, Pro Chef vs Novice & 101. This channel is where I teach people how to cook, talk about food & explore new things in the kitchen.
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Great explanation in the difference between broth & stock. If you use fire to cook, what I do is put the whole pot in the oven at between 260f, and 280f temperature, depending on how fast I want it to reduce. It's going to bubble very slowly. You get a much more controllable 360 even heat, and because it evaporates much slower you don't have to worry about humidity, and clean up of everything is much easier.
I'm a grandpa and I learned so much from my grandmother. Now,, my grandkids are by MY side learning simple and fun things to make! Thanks and I'll keep following!
Don't give stocked bones to dogs. Raw chicken bones are fine for dogs, cooked.ones become brittle and splinter creating a risk of bowel perforation or $3,000 for surgery if not fatal.
You were saying? About wearing gloves, I grew all kinds of hot peppers and gave a big paper bag for to my cousin. He took home to New Jersey was cutting up on his counter. Enjoying a few beers caught in them up and had to go to the bathroom. To get rid of some of the beer but it was in a rush he didn't wash his hands. Let me tell you that I get an ear fall from him
Gram for gram, that doesn't look like 25% celery. It looks like 10%, if that. I used maybe 20% before I ran out of celery. I stopped tasting chicken. It smelled awesome at first, but after the celery had time to release its flavor, it was like a veggie broth. I also used the leaves of the celery. Maybe that had something to do with it. I can see why you used so little celery. I will do that next time. But the percentages were misleading for me. Also, after a few hours I just took everything out and started boiling it to get the water off quickly. I wanted to go to bed and it was taking too long to do everything. It tastes like everything had released what flavor it was going to anyways by that point. I wanted it to take up less space in the freezer. Great tutorial. I am a fan of yours for sure.
I spent like five hours making this chicken stock and boiling it way down only for a dirty cleaning brush to fall into it while it was sitting in the sink. I just poured the whole thing down the drain. Watch out for that shit
We had a conduction cook top and absolutely can't be beat for electric. We went to a commercial gas, (Wolf 6 burner, griddle a two ovens), we wouldn't go back to convection. There is just something about gas, especially commercial grade with high BTU burners. NIce stock. I'm getting a 52 qt stock pot this week.
