It's so nice to watch a chef relax and explain why each step is necessary. I'm tired of watching cooking shows where the chef is bouncing around and talking on hyperactive overload. It's also great to teach the basics.
Hi Martha, You are such a wonderful Chef. Your presentation is so relaxed and understandable. Someone else commented on your relaxed presentation as opposed to others who bounce around and act crazy during their show. There is one Chef in particular who actually kicks and dents his nice stainless steel frig after each food item is completed! Too intense for me! Martha, you have imparted so much knowledge to those wanting to learn. You are an impeccable cook. Thank you so much for all that you do.
when my grandmum made vegetable stock she always smashed the veggies, much like you did. After she would mash them until they were nearly a paste & freeze in ice cube trays. Those cubes she would add to her mashed potatoes or drop them into her stews, etc. She had to keep 9 kids fed through the depression years & threw nothing away. She passed on to her kids and to the grandkids the concept of waste not, want not.
They are not the same.....similar, but not the same Bone broth is a hybrid of broth and stock. The base is more stock-like, as it is usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a long period of time-often more than 24 hours-and the goal is not only to extract the gelatin from the bones, but also to release the nutritious compounds and minerals (namely collagen, but also glucosamine, amino acids, electrolytes, calcium, and more). It is then strained and seasoned to be enjoyed on its own, like broth.
Could I share a humorous moment. In the 1940s my parents in their restraunt bought a pressure cooke. I must have been 2 or3 . Suddenly the lid blew off the cooker. The ceiling was 15 ft high and it was covered with silver beet hanging down. I was so amazed but I am nearly 80 now and still too afraid to have a cooker pressure. 😂
Oh wow !! Something similar happened when my mothers was making a stew and the pressure cooker was boiling and hissing and blows its top . I too I am afraid of pressure cooker due to that incident .
It happened to me in the 2000s the same with a pot of beans. They ended up all the way to the ceiling but I recovered from my and I still have a pressure cooker at home.
Hi Martha Stewart thank you for coming to RU-vid with your great shows, especially cooking. You are ESSENTIAL! Especially for me. You remind me so much of my grandmother, my mother and aunt that lived cooked and decorated just like you do before there was a Martha Stewart. I remember when you first came to television. I stayed glued to the television and bought all your books and magazines. Thank you so much for using all of your beautiful God-given gifts and your anointed teaching skills to bless me and all the women who still sit at your feet. With much love for you A devoted forever fan💕
Making stock is something that I have always wanted to try, but it has always seemed daunting. With the instructions in this episode, it seems like an achievable task that anyone can do. I look forward to trying it. Thank you for sharing this.
I just wanted to share a couple of ideas I have learned. You can save your bones in the freezer until you have enough to make a batch. I have a zip lock that I reuse for bones. My batch I made on weds had 2 whole rotisserie chickens from Costco and some thigh & leg bones. My other zip lock has veggie scraps like carrot peels, tops, onion skins, the tops of leeks, celery leaves etc whatever you use and have scraps from. I then add fresh onion, carrots and celery etc the day of. They can also be put in a crock pot if you aren't able to keep an eye on the stove. I used to be very intimidated by stock making too. Learned a lot by watching Mary's Nest here on RU-vid. Best wishes!
Follow Martha if you want a really clear stock, otherwise -- and I learned over time -- I will use a small whole chicken (remove giblet bag) and simmer for 5-6 hours, breaking it up as it simmers, wasting the whole thing -- you can fish out the poached breast if you want. To get that gel at the end, a good thing to do -- as an extra step -- is cleaver the bones to release the marrow/ collagen. I do strain it through cheesecloth but I'm not finicky about the fat as that keeps a lot of flavor. If you feel the flavor isn't chicken-y enough, you can fortify with some bouillon or base (I like Minors) -- Ina Garten does this with her stocks. I get 7 quarts typically. For beef, get both marrow and shin bones (with some meat attached) from butcher. Roast as Martha does and I simmer for 24 hours at least on a very low flame adding water like she does. (I never added the wine part, but will next time). As a crtique, I wouldn't bother for just 2 quarts using all that meat/ bones. Go big or go home and you have stock enough for many meals. I do it every other month.
Martha's recipe is always rich and inspirational. I think she definitely put a lot of efforts and innovate herself to make these cookings videos and maybe more in her life. This is one of my most favorite UouTube videos. Thank you so much, Martha? Truly great videoed!
Picked up some grass fed beef bones and pasture raised and free range chicken bones from Hickory Nut Gap farm In Asheville, NC a few days ago to make some stock and broth, so your video will be very helpful. Thank you! 😊🙏
The chicken broth‘soup sounds like a great recipe. I have not been disappointed with any recipes you share . You ( thank you) the Texas steak… mmmmvery good! Ty
I am chuckling to myself right now and saying to myself that my phone must be scanning my brain. Was just sitting here wondering how hard it would be to make my own chicken stock and this video came through my video feed!! Lol This looks delicious and I cannot wait to try it. Thank you for this video!
One of my favorite smells in a kitchen a pan deglazing with red wine, Tuesday at work making beef stock in a 120 gallon steam jacket kettle, Wednesday chicken,only 60 gallons and once a month , fish stock, I took care of stocks and sauces and the fish , that restaurant was the best job I ever had , first class Chef ,kitchen and ingredients, we made great food,
I make veggie or chicken stock in my crock pot overnight. I chill it later the next day, skim off fat.....and throw out veggie/chick bones.....that have done their job. Martha gives the clear understanding of cooking broth....per your cooking purpose. Thks Martha. Ahna Atlanta/ga
OMG I remember my father holding the pressure cooker under the faucet in the kitchen sink! That comment of yours brought me right back to ‘Daddy’, I guess I didn’t realize at the time he was saving some time by cooling it down under the water instead of waiting for the steam to release. Ahhh. Being around the kitchen while my parents did whatever, nice memories that became part of me. Thank you Martha!
just deduct 5 minutes cooking time (gas) or 6 - 8 minutes with an electric stove because they store some heat. - It depends, if you have a pot full of potatoes or soup it has a lot of mass to store heat so there is some cooking going on after you turned off the stove. Just let it go down by itself - it will take 15 minutes, but does not need any attention. The food also stays hot or at least warm - think 30 minutes. Method for potatoes. Let pressure build to the lowest pressure setting (usually they have 2 settings) keep it at that level for 4 minutes (usually you have to considerably reduce heat once it has built up heat and pressure, if your highest stove setting is 9, you can go down to 1 - 3). After 4 minutes keeping pressure steadily at the lower level, turn off heat, wait till the pressure goes down by itself. If the pot is not so full and it is food that is cooked quickly (6, 10, 15 ... minutes) you would only deduct 2 - 3 minutes (temp. and heat goes down faster so the "after cooking" period is not that long). The time is very forgiving, especially if the cook time is long anyway. With potatoes the lowest setting and then keep it there for 4 minutes works fine except for the first potatoes, if they are very small or large, if they have been stored long, and some varieties take a minute shorter or longer than others. The slow reduction of temperature (think 15 minutes) evens that almost always out. Even if they need longer, after the 15 minutes they are done. And if you could have turned off the heat 1 - 2 minutes earlier - no harm done, they will not be overcooked, or have burst skins. Except for the tender & small first potatoes of the season, there I would always do 3 minutes at level 1 and then let it go down by itself. If you give potatoes (or other food with peels) the shock treatment (venting off, cooling off with water) they will often burst at the surface. No big problem, it is just about optics. In the pressure cooker devices (not pots but machines with their own cord and controls) one can cook eggs and it seems like they are very easy to peel. I never tried it in the pressure cooker, but I assume that would work too. dumplings in a steam insert work. too - lowest level and for 4 - 5 minutes and definitely letting heat go down naturally, or they will burst and that is more annoying than with potatoes. In that case you give one inch water into the pot and the steam insert is above it. That is nice if you want to prepare food for 1 or 2 persons).
You can open the valve to release steam (but will have the moisture in the kitchen). And the cold water poured over a part of the lid and pot (but not over the valve !) will allow you to open the lid, the seal will be broken. - BUT: don't do it if you have larger pieces in your pot. Think larger pieces of meat or whole beet roots if they are large. The pressure inside the meat or bulbs can still be higher than in the fluid / air in the pot if the decrease of temperature / pressure happens that fast. I have never seen anything "explode" because of differing pressure, I do not think it would be that dramatic, but you could get some burns or would need to clean up. And if the content produces foam (think beans, soup) you risk to draw foam into the valve if you release the steam. The valve should stay clean, it is precision technology and must be able to move freely, so some sticky residue from fast cool downs is less than ideal. For the same reason you should not fill the put up too much especially if the contents would rise, produce foam etc. If it is potatoes you are good, as long as the parts of the valve are not hindered in their movement - depending on the design (but that is not muhc) - you can fill it to the brim. Literally. Beans or soup, not so much, they rise. And the compoments of the valve are bothersome to clean if you vent off and it is messier than expected.
My dearest aunt who took care of us used to make chicken and dumplings starting with this kind of stock. She started with backs and necks for her stock. I don't remember where meatier parts came in but those less-than-appealing bits and bobs made delicious stock!
Thank you for such a great and informative video. I really like that you showed how to use a pressure cooker. My mother always used a pressure cooker and I have as well. It really is a time saver. I never thought to cook stock in it so I definitely learned something here.
I love the relaxed atmosphere of your cooking. I have always wanted to make my own stock and now that I see that it is fairly easy I will give it a try! Lisa Bunn
dear martha, my friends insist that i am the male version of you. i clean, i tidy up, i hit the garden (not much of that in new york standards, but i do) and i am now ready to start making stock. no pun intended! yum what do you do with the ox tail bits? my lord! ox tail rissoto would be just superb and heavenly. my my! #ideas thank you martha, my tween sister. 💃🏻💃🏻💃🏻
Hey .. my Big SIS ♥ though the Lord and everyone else Moniee-Mon , is listening thanks for the info and videos. Keep doing what'cha do best God bless you 🙏 🙌 ❤ 💖 Monica Smith 🙏
What a coincidence- I just picked up a bunch of chicken bones and wings from my local organic market along with the right veggies to make a stock. Hope it all goes well!
DEAREST MARTHA STEWART , HELLO BEAUTIFUL LADY . HOW DO YOU DO ? I LOVE AND ENJOY WATCHING YOUR CHANNEL . THANK YOU FOR SHARING THE AUDIENCE YOUR WISDOM AND TECHNIQUES IN COOKING . WITH LOVE , PRAYERS , HUGS , AND SWEET KISSES , FROM ME , AND MY FAMILY , " THE ROTHSCHILD'S . " FAREWELL MY BEAUTIFUL LADY . SHALOM . 😊😍😘
I liked this. You could have shown us the pressure cooker versions of beef and veggie - we would have watched all six 😍 also, kudos for the minimum use of background music. So tired of all the background music in a lot of videos. Well done.
Hello Martha i like you and i knew about you from fatafet i used to watch in TV now i found you in u-tube si i subscribe to learn from your experiance thank you sooooo mutch.
I like to include some of the chicken fat as it has flavour. Not much, just a little. I use ham or bacon for soup stock too.Ham. Heugh is great as are smoked ribs straight from the butcher.
Thank you, Martha, for sharing your knowledge with us. I have enjoyed several of your cooking segments. I have one question and that is…how long will the stocks keep their flavor in the freezer?
Save the fat, don't throw it away. You can use it to brown meats for other dishes. It keeps well in the freezer until you need it. I like to decant hot stocks into mason jars with the fat and then put the lid on right away. As it cools it seals and keeps up to three weeks in the fridge.
Me encanta Martha Stewart, desde Nicaragua siempre miré tus programas en canal de Más Chic pero en estos me da pesar que el inglés se me da súper mal, hay algún programa en español?
