tag:blogger.com,1999:blog-7173052990851751381.post4441342803836143439..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade Chicken Stock – Buy Low, Sell HighChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-7173052990851751381.post-90130101424076991702018-10-29T15:34:47.160-04:002018-10-29T15:34:47.160-04:00When I started making my own stock, I vaguely foll...When I started making my own stock, I vaguely followed this recipe, but I thought I was very smart. So I crushed the contents in the pot with a potato masher while it was simmering, and added all kinds of ridiculous flavorings. <br /><br />Several mediocre stocks later, I realized I was not so smart. So it was back to basic stock school.<br /><br />Life really IS better with the Internet -- if one has a little self-control....beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57126529679132904222018-06-18T14:43:20.057-04:002018-06-18T14:43:20.057-04:00I think in another video (mousse?) you made a refe...I think in another video (mousse?) you made a reference to wanting to make a video demonstrating how to make a consomme (eggwhites?). Which would be a nice thing to understand because most of the videos I've seen on youtube are in a less interesting format. And maybe somewhat confusing. And one even involves eggshells.<br /><br />But regardless, maybe if you want to work something like that into your schedule for great videos, me and possibly a few others would be appreciative. And would probably even watch it a few times on the channel AND the blog, just to show our appreciation. <br /><br />Because you know, you would be the master, Far and Away of internet consomme.<br /><br />Thanks,<br />JLJLhttps://www.blogger.com/profile/13242038525725981695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22307443134407058592018-05-13T18:50:16.225-04:002018-05-13T18:50:16.225-04:00I don’t understand the ‘no salt’ rule so I threw i...I don’t understand the ‘no salt’ rule so I threw in a fistful of kosher crystals. I added some anchovies too as Italuan MSG to try to keep up with delicious industrial chemicals in the boxed powders and gels i hitherto had used for stock.CaseyRockyhttps://www.blogger.com/profile/09461010707766038256noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12244812414086015972018-04-09T01:28:28.435-04:002018-04-09T01:28:28.435-04:00HI Chef, what are your thoughts on pressure cooker...HI Chef, what are your thoughts on pressure cooker stock or broth.I have seen many recipes for pressure cooker stock and many comments from people saying never use a pressure cooker.Anonymoushttps://www.blogger.com/profile/17988559720409905572noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42162455767824498472017-09-22T12:15:51.668-04:002017-09-22T12:15:51.668-04:00Chef, I got confused between a stock and the chick...Chef, I got confused between a stock and the chicken demi glace. I put my beautiful, clear (ran in through a kitchen towel) stock back into the pot and brought it to a boil to reduce. IT TURNED GREEN! It's a nasty greenish graying color and it didn't even gel like a demi glace. It's just an ugly stock. Was it the boiling after straining that did that? Any ideas? I'm sure it's fine to use if Sam I Am comes for lunch. :(<br />Cyndihttps://www.blogger.com/profile/04521378311863280495noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21359430942434293402017-01-14T13:16:59.157-05:002017-01-14T13:16:59.157-05:00Ho Chef John,
First off want to thank you, been on...Ho Chef John,<br />First off want to thank you, been on the web cook search for a while and you bring it home, the right combo of professional and basic home/amateur, getting priorities right, and that great presentation that is uniquely yours.<br />While I'm on the subject, I'd be happy to show my appreciation to your benefit but I'm dumb on internet stuff (I went to youtube to "like" videos)… maybe post like an FAQ for this what would be good for you? <br />question please regarding meat stocks (I went throu all your posts on this): I'm not in the US and can't get cartons of liquid stock, only the powders with max 5% meat and 95% gunk. I like my occasional junk food but I cook clean.<br />I've learned and used instead wine, beer and always the basic mirepoix, all good, but it's not stock.<br />do you have any suggestions for substitutes besides the above? (doing stock won't be easy for me).<br />cheers<br /><br />Anonymoushttps://www.blogger.com/profile/04100268472115330196noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39834527716808587022014-08-29T10:32:19.575-04:002014-08-29T10:32:19.575-04:00Nice tutorial as usual, chef :)
One question thoug...Nice tutorial as usual, chef :)<br />One question though: You used bones that still had a lot of fresh meat on them. Is that necessary or can I just use the leftover bones from, let's say, my superbowl wings or a rotissery chicken? Does the meat add a lot of flavor?<br />Thanks :)McShinehttps://www.blogger.com/profile/00518692094174311114noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89412505824331273872014-02-20T09:12:28.857-05:002014-02-20T09:12:28.857-05:00I just made this again yesterday to help me recove...I just made this again yesterday to help me recover from a cold. This recipe is tried and true - it makes authentic chicken stock, just like my Jewish grandma used to make...well, if I had a grandma who used to make stock, and if she was Jewish....<br /><br />The flexibility of adding salt later is perfect so I can balance the flavors of what I'm cooking.<br /><br />Thank you Chef John for continually teaching techniques in your videos, and not just recipes. Although I've been cooking at home for over 30 years, I've become a much more capable cook from watching your videos for the past 4 years. Thank you for your great work! This is still the best food blog on the internet!Unknownhttps://www.blogger.com/profile/11667348393116529335noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57919805461915533062013-12-25T10:43:55.092-05:002013-12-25T10:43:55.092-05:00Yes! Enjoy!Yes! Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80961451971709434552013-12-25T00:48:20.673-05:002013-12-25T00:48:20.673-05:00My mom bought me an 8 qt stockpot for Christmas be...My mom bought me an 8 qt stockpot for Christmas because I've been cooking for years and have always wanted to try soups. Do you think the 8 quart pot is large enough for this recipe and your soup recipes?Anonymoushttps://www.blogger.com/profile/15548928846414664980noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61007205891485668432013-11-01T16:20:29.470-04:002013-11-01T16:20:29.470-04:00I cant believe someone just asked if you can add k...I cant believe someone just asked if you can add ketchup to this. really? wow!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67949777419344738632013-11-01T16:19:17.487-04:002013-11-01T16:19:17.487-04:00the scup on top of the broth is just protein. that...the scup on top of the broth is just protein. that's what happens when its heated up. kind of like egg whites. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61482391959926692612012-12-29T23:39:15.098-05:002012-12-29T23:39:15.098-05:00Would you had some ketchup to the recipe ?
Would you had some ketchup to the recipe ?<br /><br />Claudehttps://www.blogger.com/profile/12882532645249678250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49695923485946536252012-10-08T23:59:30.196-04:002012-10-08T23:59:30.196-04:00yes, you can, but not a big diff in flavor. yes, you can, but not a big diff in flavor. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5499352478967529992012-10-08T21:52:46.665-04:002012-10-08T21:52:46.665-04:00Hey chef john, i really love your website and i...Hey chef john, i really love your website and i've adapted alot of the techniques you use for my own purposes. <br /><br />Got a question, if you roast a whole turkey or chicken can you roast the bones a second time and then make stock? I usually make stock with the once roasted carcasses of birds i have eaten :) But i've never tried roasting them. And i was surprised to see your beef and chicken stock recipes use new bones..... Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59979783341454935672012-06-18T18:52:13.665-04:002012-06-18T18:52:13.665-04:00This should totally come with a warning that you n...This should totally come with a warning that you need 12 hours plus. I got half way through the video, went and started my stock and then realized I'm going to be up really late. OR I need to watch videos all the way through before I go start. *blush* I got excited.Heathernoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4330124205374387792011-10-10T13:55:02.432-04:002011-10-10T13:55:02.432-04:00i truly enjoy that little jingle before every vide...i truly enjoy that little jingle before every video :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34931384881945635442011-07-08T11:49:30.862-04:002011-07-08T11:49:30.862-04:00I accidentally stumbled across one of your cooking...I accidentally stumbled across one of your cooking videos and then tried to find more because I thought;"WOW, This guy is good!" And now I've found your blog. Great presentations. Excellent teacher. I could listen to you all day long.Scott Rnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51108106270663956452011-04-24T19:56:25.956-04:002011-04-24T19:56:25.956-04:00Had to compare notes with you on stock making.
I d...Had to compare notes with you on stock making.<br />I do use a crock pot, as I have cats and don't trust them home alone if the stove's on. When set it to low, and checked on occasionally, it works perfectly.<br />I think I read that one of the posts said they add the thyme and bay after skimming. I figured that out just a couple of months ago, and it does make skimming easier.<br />At some point I heard that the stock needs to cool uncovered, or it might become cloudy. I've always put it into the fridge and removed the fat that solidifies, and then put it into jars. I like your idea of cooling it, and letting the fat help to seal air out.<br />You are the best Chef John.<br />Thanks for the post.cdcphoenixhttps://www.blogger.com/profile/04025482206053645562noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67974130655985783672011-04-18T13:23:49.390-04:002011-04-18T13:23:49.390-04:00You can if not filled all the way. I prefer plasti...You can if not filled all the way. I prefer plastic freezer bags.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9390466140018597482011-04-18T11:59:22.822-04:002011-04-18T11:59:22.822-04:00I appreciate the video, thanks.
Can I freeze the s...I appreciate the video, thanks.<br />Can I freeze the stock in the glass canning jars? Or would they break?<br />Love your blog and read it faithfully:)Lorihttp://www.airbnb.com/rooms/27397noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73746561934531302902011-04-14T03:04:00.138-04:002011-04-14T03:04:00.138-04:00Hi Chef John! At the end of the video you say you...Hi Chef John! At the end of the video you say you like to store the stock by putting a little bit of chicken fat on top. You didn't say where the fat came from. Did you skim it off at some point?Nathanhttps://www.blogger.com/profile/13421551144288720371noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27645299691316962902011-04-07T09:49:45.937-04:002011-04-07T09:49:45.937-04:00lol i must realllllllly suck at cooking or smth.. ...lol i must realllllllly suck at cooking or smth.. i left this to barely simmering (no bubbles even) and before it hit the 10 hr mark everything evaporated!!!<br />note: i added splashes of water at around hour intervals.. decided not to add more water at the 8.5 hour cause there wasnt much taste.. came back almost at the 10th hour and everythign was gone..<br /><br />haha just wanted to share a funny story of my fail @_@... but at the same time pretty sad i didnt get my chicken stock :(Henrynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51393785542079255462011-02-26T23:36:50.905-05:002011-02-26T23:36:50.905-05:00It's mirepoix. :-)It's mirepoix. :-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43431854390284789872011-02-26T22:59:14.350-05:002011-02-26T22:59:14.350-05:00Can I ask what word you are using for the veggies-...Can I ask what word you are using for the veggies- "mirpla"? Thanks!Anonymousnoreply@blogger.com