I've got a couple of yellow onions that sprouted in the back of my cupboard. Can I use them in stock? I hate tossing food, and the soil here won't support them.
No ads or music? Count me in.. Chef, I live in Maryland and have SO many blue crabs from ordering Hooper's Crabs this weekend.. I'm going to make a stock with them after seeing this video. Would you be able to do a recipe for the curry you mention in your description? I am a curry fanatic
I never heard of frozen crabs! The crabs have to have their intestinal tract removed (shit chute) and the lungs removed or it will taste foul. Here in NYC we get live crabs no problem.
I have about 10lb of small Dungeness crab I caught last summer(after cleaning). I think I'm going to make stock. Can this be reduced to a "demi glace"?
@@1N2themystic You could use low sugar or no sugar gelatin or pectin to make an aspic which would be a great and unusual presentation. I will be making a Masala wine aspic for an upcoming duck terrine video this week.
