I remember over reducing a demi glace my head chef made he nearly punched me in the face saying it took him 3 days to make its quite price thats why you only get a few tablespoons on your plate and also because its so rich
@@barinyasere3418generally speaking, at that point much of the “freshness” of the flavour will be lost if you add back water into it. Flavours are very “volatile,” meaning past a certain point flavour compounds will break down. That said, 3 days might be a little overkill unless it’s like more than 40 litres of stock and bones.
The meat and veg taste completely devoid of taste and waterlogged. Which is why you toss them. You can just drink the stock as a soup to be honest, call it a consommé. But it's kind of a waste of effort compared to the amazing things you can make with it.
@@cianmoriarty7345Yup. I see a lot of know-it-alls in the threads of this vid. You're right though, you take a strong stock and add ground meat (of whatever kind of stock you started with, minced mirepoix and whipped egg whites that form a "raft" as its called that rises to the top, collects and binds with any impurities. Most people add a splash or two tree of sweet port or Madera wine while piping hot.(bc alcohol while get cooked n evaporated out). The hilarious part is many chefs, including myself, Anthony Bourdain etc have drained the consomme and taken the leftover raft, tossed it with Marina,.or Alfred and freshly cooked pasta then served it to the inexplicably grateful front of the house staff for their comped meal.
It's a really great base for a soup - but you're going to want to add some fresh ingredients too the stock when making the soup because all of the flavor from the solids here have already been leeched out into the stock
This is a broth, not a stock. A stock is made from primarily bones, while broth is made from meat, and stock is usually left unseasoned since it is a base for many other recipes
Heston Blumenthal goes into a fair bit of detail on this in one of his shows. The star anise binds to the protein compounds that taste “meaty” to us, so increases the overall beefy flavour of the stock. You can also add star anise to beef mince when browning it which will really lift the flavour of a bolognese or mince chilli. Just be careful not to add too much as it doesn’t take much to become its own flavour within a dish, which you don’t want!
@@nickfrancis4066 Damn that sounds so good! Ive never seen anyone adding some at work or a video that mentioned it. Im already excited to try it out! Thank you
The more you chop your veg the cloudier it will be. You can actually use whole veg. Just cook it longer. And it should only just barely boiling. To the point a couple of small bubbles are coming up every now and again.
If you have good chunk of meat like in this case, once they are room temperature you break em down with your hands, put it on a tray, cover with mashed potatoes and finish with parmesan or emmental or gruyer,30minutes in the oven and you have a 'hacis parmentier' for the staff.
Is grass fed beef the baseline standard for beef for everyone in the UK? Every cooking or butcher video I've seen from the isles shows grass fed beef, so I just now started wondering if that is the food/beef standard for the United Kingdom?
What’s the rationale behind not roasting the vegetables before putting them in the stock? To me that defies what I’ve been taught about brown stocks, but I defer to you, chefs!
MSG is a cristaline salt derivative of glutamate (the ion form of glutamic acid, which is an amino acid).. Many organisms have glutamic acid in them, though as you said mushrooms are quite rich in glutamic acid. You don't find the salt form (MSG or Mono Sodium Glutamat) in organisms though, that has to be produced either through chemical treatment (nothing dangerous, just a simple hydrolysis of weat gluten, alternatively synthesized from Acrylonitrile) or some type of bacterial fermentation that i'm not really familiar with. I understand that saying "chemical" or "synthesized" usually gets people all scared, but it's just about creating a more or less naturally occurring substance, but concentrated.
@@PsychoEkan Thank you, I'm aware of these information. There's also Agaricus Campestris or Bernardii mushrooms that actually likes sodium and contains them. Some contain phosphates which comes from sodium. However, you can use sodium chloride to inhibit mycorrhizal growth for certain fungus as it alters their osmoregulation to expend more energy and lessens growth. Some species carry sodium only when they spore out, and is carried by the spores.
It's not waste, all the nutrients and flavour is in the water. If you try eating any of the meat scraps or veg after you've made a stock, they'll be super bland and taste of nothing The fact that you can make such good use out of bones and parsley stems is already amazing for using "waste" to begin with
Escoffier recipe has primary browning in the oven and then a secondary reduction of stock over the second batch of meat, why did you decide to leave these steps out and how's the result compared to the classic version?
I’m an apprentice and I was told with beef stocks to let it sit over night/12 hours but in the video he only brought it to the boil and strained. Why is that?
In Hawai'i there is a saying "ʻAʻohe pau ka ʻike i ka hālau hoʻokahi." All knowledge is not taught in the same school. [One can learn from many sources.] 😉♥️
What do you use this in? Sauces? Soups? Both? It seems to me that it has too specific a flavor to be used as a universal stock, but do correct me if I'm wrong
If a french chef saw you making stock like this youd be out on your ass. Cooking that in 2 hours means you only have less than half of the flavor out of the protein, unless your stove is fired with bank notes its a waste of money.
Stock fat tends to be pretty dirty, there's not very much of it, tallow or fat to render is super cheap and beef fat has a very strong flavour for confit, it's why duck fat is so popular because of its mellow flavour.
@@Selrahc-ey7gyif you want a strong beefy flavour you should consider to use parts that contain tissues, collagen and fat as short ribs, ox cheeks, shin and some others. Picanha (rump cap) is underrated in the UK because a large amount of people don't know about this cut.
