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Sorry, was out fishing.
There's some decent ones out there on YouTube. They all vary a little, but this one's good.
Another classic Escoffier version:
Can't go wrong with either.
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Gravy's Cooking Thread
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There's some decent ones out there on YouTube. They all vary a little, but this one's good.
Another classic Escoffier version:
Can't go wrong with either.
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Gavinmad
Mr. Poopybutthole
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Chef Jean-Pierre's channel has never steered me wrong but that's a beef stock recipe, not a bone stock recipe. He doesn't have a bone stock/broth recipe video that I've seen.
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Edit: sorry was gathering my thoughts and talking to text
It's the technique. It's the same basic process, but I think bone broth cooks for much longer. That's why I said there are plenty of good videos out there that talk about the process it just varies between different folks and what ingredients you have on hand. You can still roast bones or off cuts of collagen rich meat, basically follow the same steps other than varying times during the roasting depending upon what you're trying to achieve. But I think we can all agree that most good stocks are going to at least take 8 to 12 hours if not cooked overnight.
At the end of the day it's going to be pretty damn similar as long as you're using the same vein of aromatics.
I was just trying to remember the most recent stuff that I watched or seen in the past year. Think most of the stuff I've watched is making a demi-glace, that's a much more involved process, then I guess normally you use veal bones.
It is a great channel though. Like you were saying, he's never steered me wrong, and I'd rather watch him more then most others.
Gavinmad
if you got a good video or article about doing the whole pressure canned stock please share it I would really appreciate it. I'm sure I can find one thought you mentioned it but if there's one out there particularly good, I'm all ears.
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Gavinmad
Mr. Poopybutthole
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Naw there's no particular one I use. Only real question is whether or not you blanch your bones before roasting them which most people don't do but the people who do blanch say it dramatically reduces the smell while simmering the bones. I'm planning on blanching the next batch I do just to see the difference, the smell isn't awful but it isn't exactly pleasant either. By comparison beef stock mostly just smells like you're making beef soup.Edit: sorry was gathering my thoughts and talking to text
It's the technique. It's the same basic process, but I think bone broth cooks for much longer. That's why I said there are plenty of good videos out there that talk about the process it just varies between different folks and what ingredients you have on hand. You can still roast bones or off cuts of collagen rich meat, basically follow the same steps other than varying times during the roasting depending upon what you're trying to achieve. But I think we can all agree that most good stocks are going to at least take 8 to 12 hours if not cooked overnight.
At the end of the day it's going to be pretty damn similar as long as you're using the same vein of aromatics.
I was just trying to remember the most recent stuff that I watched or seen in the past year. Think most of the stuff I've watched is making a demi-glace, that's a much more involved process, then I guess normally you use veal bones.
It is a great channel though. Like you were saying, he's never steered me wrong, and I'd rather watch him more then most others.
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Sounds to me like those people are fucked up.
That doesn't make any sense whatsoever. One of the greatest smells on Earth is roasting beef, bones included. I mean that's the whole foundation of roasting the bones to make a stock or broth or whatever the hell you want to call it. I say don't waste your damn time, and do it the way probably countless thousands of chefs have done over the development of modern-day Western cuisine.
That is pretty funny though. It's got to be some sort of weird, I don't know how to change a tire or fire up a grill type shit. There's a weird smell of meat cooking, let me go ahead and cook off all of the fats, marrow, and tasty bits so they don't sneak up my apartment by immediately boiling it.
If you honestly got some sort of article about that I'd be curious to see. Was it a Vox article maybe?
Sludig
Potato del Grande
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Bit more than that, though I can skip using some. About a 18 inch square box full
pharmakos
soʞɐɯɹɐɥd
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Gavinmad
Mr. Poopybutthole
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Would you have less of a weird take if I said parboil instead of blanching? It's not some weird fringe thing, good luck finding a Pho recipe that doesn't call for the same step.
Also I already said it doesn't smell anything like beef while it's simmering.
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I'm not at all familiar with Asian broths, don't think they ever call them stocks. That would make more sense than because aren't they typically a more delicate flavor where you're not getting that roasted element that you typically find with traditional Western Brown sauces and stocks?
I just know every recipe in any of my cookbooks and shows I've seen over the years on either TV or on YouTube, you always roast the bones before you boil everything till make your actual stock.
I believe you I think it's just a different type of cuisine Eastern versus Western I guess.
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I think I'm going to try that next weekend. I just got a hand-me-down air fryer last week and yesterday was the first time I fired it up. Garlic fries were great. Broccoli was even better. I'm going to make chicken strips for the kiddo tonight. So far I like it.
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Lanx
<Prior Amod>
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Asian recipes with bone call for blanching, sometimes 2x and skimming scum, so annoying
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Yeah I need to read up or watch some stuff on making dashi and Asian bone broths or whatever for things like ramen. I really don't have any clue what the typical process is, but based on what Gavin was saying, it sounds like it's way different than western style stock making.
Was just thinking about it earlier and a lot of those soups and broth applications in Asian cooking are very simple and clean flavors, just beef, nothing else. I guess at least it's that way with Japanese. Not to say the dishes using that style can't have complex flavors, but it's I think the complete opposite of a standard classic French technique. Roast everything and develop those flavors and then you boil it with your aromatics for a number of hours. Makes sense since what are you typically use stock for and Western cooking, the basis of hardier soups gravies and preparing other types of sauces. How the fact that most stocks have tomato paste in them for acidity I would imagine is a pretty big departure.
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Yeah someone gave me an air fryer. I would never have purchased one, however I am finding that I'm using it a lot. If I make fries for dinner, reheating them as leftovers is so much better in the air fyer. So much quicker than the full-sized convection oven, and they get crispy all over again. I've also made some baller crispy chicken for sandwiches. I'm also loving it for grilled cheese - after the sandwich is made I put some shredded cheese on top and get it melted/slightly crispy in the air fryer.
I'm still figuring out how I'll use it, but I have to say, it is a nice thing to have. I fortunately have a space in my laundry room that has a 12' countertop that is completely bare (except on laundry days), so it lives in there and doesn't take up any space in the kitchen. I'm going to try bacon in it, too. I'll report back.
Anyone have amazeballs recipes they do exclusively in an air fryer?
I'm still figuring out how I'll use it, but I have to say, it is a nice thing to have. I fortunately have a space in my laundry room that has a 12' countertop that is completely bare (except on laundry days), so it lives in there and doesn't take up any space in the kitchen. I'm going to try bacon in it, too. I'll report back.
Anyone have amazeballs recipes they do exclusively in an air fryer?
Lanx
<Prior Amod>
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japanese and korean dashi is pretty simple, if you do more of either cooking, you'll see that many recipes call for it. just like how most recipes call for a cup of chicken stock to give a dash of heartiness, i always have both on hand, but freeze the jap dashi (i use korean dashi more it's just preference)
they both use kelp and jap dashi uses bonito flakes vs korean using anchovies
if you don't have an asian grocer you can easily get kelp and bonito flakes on amazon
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Lanx
<Prior Amod>
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since i have a toaster oven style i use it for breads, for cooking, its chicken tenders, cauliflower and brussel sprouts crisp up well, i keep a spritz bottle of oil, after 5minutes i spritz again.
Sanrith Descartes
You have insufficient privileges to reply here.
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I hate the process of breading shit. Its so time inefficient with setup, process, cleanup etc. I might have to try one of these.is it easier? we'll see looks annoying to store (i get tonight so i'll see), a salad spinner would probably work just as well, gonna test that theory later
Lanx
<Prior Amod>
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i saw a few other options that were more storage friendly, but there were some reviews of the container busting loose and flour everywhere, user error? who knows but i saw two different restaurants use it for prep (thats why theres a big bowl for the breading on the bottom), theres also an xl version, which is basically just longer for fish
also regarding breading
i heard at least 3 stories of ppl remember their mom would put the unused breading back in.
maybe thats how you build up an immune system back then, horrible mom cooking
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