Brad Makes a Master Stock | It's Alive | Bon Appétit
Bon Appétit’s Brad Leone is back for episode 65 of It’s Alive, and this time he’s making his “master stock.” The perfect base for your broths, sauces, or just to drink as a hearty morning elixir. Join Brad as we learn about ham hocks, misophonia, and the correct way to spell Scorsese, which is Scorsese, and not how it was hastily spelled in the video. Sorry, Marty. It’s what it is. This stock is so good we had to let the people know about it ASAP. The good news is there’s actually a recipe for this episode! Follow along at home:
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Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes a Master Stock | It's Alive | Bon Appétit
How to Make Brown Beef Stock from BEEF BONES. Simple and Easy to make Recipes BONE BROTH
Brown Beef Stock Recipe
Olive oil
5 lbs Beef Bones
1 lb Carrots
1 lb Onion
1 lb Celery
3 to 5 Garlic Cloves
1/4 C Tomato Paste
1 Bunch Thyme
Black Pepper
1 C Dry Red Wine
12 C Water
Roast 450 to 500 degrees for 20 min then add vegetables and roast for 25 to 30 minutes. then add to stock pot with water and wine and simmer for 6 to 8 hours. strain and cool before refrigerating
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First Year Food Production - Brown Stock
FY Food Production demo video by Chef Amol Balkawade
Video recording - Chef Satya Shankar Raman
Video editing - Chef Satya Shankar Raman
Brown Chicken Stock | Full Recipe
A primary stock will always provide more flavour than a secondary stock. The difference being that primary uses ‘raw’ meat carcass/bones/trimmings.
This stock relies upon caramelised bones and vegetables to make a rich, brown, slightly sweet, gelatinous, base stock which can then be enhanced by reduction and used across a variety of sauces and soups.
Culinary Lessons Covered:
1. Making stock with chicken wings
2. Using aromatic vegetables and herbs
3. Cold water to set impurities
4. How to extract the excess fats
5. Skimming to purify
6. What not to include in a stock
7. How it should taste (flavour profile)
Brown Stock - Recipe
(Makes approx. 2 litres)
800g bones, beef/veal/chicken
1 onion, skin left on, halved
1-2 cloves of garlic, smashed
2 carrots, halved
1 leek, white part only
2000g water
Bouquet garni
6 white peppercorns
Method
Preheat oven 200ºc
1. Remove any excess fat from the bones and discard, then place in a roasting tin and roast.
2. Cook until well browned - approximately 40-60 minutes. Remove any excess fat that has rendered.
3. Colour to the onion, carrot and leek on a separate tray in a similar way.
4. Once both trays are a rich golden brown remove and place in a saucepan. Add enough cold water to cover, along with the bouquet garni and peppercorns.
5. Bring to the boil then skim and discard any impurities that appear.
6. Turn down the heat and simmer gently for 1 ½ - 3 hours - continue to skim any impurities throughout.
7. Strain into another pan and use as required.
Equipment List – Brown Stock
Roasting tray
Chopping board
Stock pot or large saucepan
Ladle
Chinois strainer.
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How to make brown stock from poultry | Cooking Chicken
Translated by Alexandra Botti online at factory.sikana.tv
Volunteer translation: Alexandra Botti
Many thanks!
This program was created by professional chef Olivier Herr.
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Translation - Alexandra Botti
Thin Brown Sauce | Basic Brown Sauce made with veal stock | How to Make Thin Brown Sauce
This thin brown sauce is the base for many complex brown sauces. However, with a few herbs or spices and a little time to reduce and thicken up, this quick brown veal sauce can be used on its own.
Ingredients:
- 21g or 1.5 tbsp butter
- 16g or 1.5 tbsp flour
- 237ml or 1 cup brown veal stock
- Bouquet garni - video link:
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Equipment Used (Amazon Affiliate Links)
- Calphalon Tri-Ply Stainless Steel 1-1/2-Quart Sauce Pan -
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- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Stainless Steel Fine Mesh Strainer -
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