tag:blogger.com,1999:blog-7173052990851751381.post6633891556372588827..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Cooking Grass-Fed Beef: Episode 5 – Homemade Beef Stock (There's Nothing Funny About It)Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7173052990851751381.post-84216210870644523192019-09-12T13:43:05.014-04:002019-09-12T13:43:05.014-04:00Hi! Do i cook for 8-10 hours with the lid on the p...Hi! Do i cook for 8-10 hours with the lid on the pot? Or without the lid?<br /><br />Thank you!!Or tihttps://www.blogger.com/profile/15591438280891958803noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3203145016223248272019-03-05T21:25:44.254-05:002019-03-05T21:25:44.254-05:00I made Chef's roasted chicken soup in my Insta...I made Chef's roasted chicken soup in my Instant Pot and it turned out perfect! And in 45 min. Not cloudy at all<br />Anonymoushttps://www.blogger.com/profile/04664354815356159029noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55356112673621985862016-03-13T10:38:28.640-04:002016-03-13T10:38:28.640-04:00currently I have a glass bowl of stock in the frid...currently I have a glass bowl of stock in the fridge that I finished making last night. Is the white fat layer on top what scholars refer to as 'Tallow' that I could use to fry up some sliced potatoes in, or do I have to do an extra step with the fat in order to make tallow? By the way this Björk LP is great.Billy MacKenziehttps://www.blogger.com/profile/01889024402913786144noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3447109798915705812014-12-10T19:51:28.325-05:002014-12-10T19:51:28.325-05:00hey Chef,
i was wondering how rich would this sto...hey Chef, <br />i was wondering how rich would this stock be? <br />if i was to make a beef soup, i was thinking oxtail, how much water/beef stock ratio would i use? or should i just use no water and only beef stock? Anonymoushttps://www.blogger.com/profile/12763705645920715807noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33675905449002134162012-01-15T13:25:09.633-05:002012-01-15T13:25:09.633-05:00i would wait, or just add to one soup recipe.i would wait, or just add to one soup recipe.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31580093777147436942012-01-15T11:17:07.893-05:002012-01-15T11:17:07.893-05:00Chef, can I make stock if I only have a little ove...Chef, can I make stock if I only have a little over one pound of bones or should I wait till I've gathered more (or buy more)? Trying to clean out my freezer!<br />Thanks !Twfme57https://www.blogger.com/profile/10042984533744413107noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89976830942794481832011-03-19T15:30:07.100-04:002011-03-19T15:30:07.100-04:00I have a found a slow cooker to be a great way to ...I have a found a slow cooker to be a great way to do the long simmer needed for stocks. If you want to reduce you will have transfer to the stovetop after.Food Junkiehttps://www.blogger.com/profile/11210376511289923939noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39946459306322462042010-10-13T23:33:34.503-04:002010-10-13T23:33:34.503-04:00Instead of tomato paste a mini can of V8 works gre...Instead of tomato paste a mini can of V8 works great with the duration of cooking.stevehttp://about.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20064873378128448122010-04-09T10:14:33.484-04:002010-04-09T10:14:33.484-04:00I use a pressure cooker frequently and it has it&#...I use a pressure cooker frequently and it has it's place. The best use of this tool is for tough meats that require long cooking to make them tender. A corned beef takes 50 minutes, pork butt is shred-able in 1 hour. Lemon chicken in 20 minutes and so on.<br /><br />Chef is correct however that stocks made with a PC are cloudy. The liquid IS boiling, at a higher temperature than 212F. That's what the rocking steam weight is doing on top of the pot. <br /><br />Do your self a big favor and try Chef John's braised ox tails or any braised dish here. Learning to braise properly will make you famous. Thanks Chef!Erichttps://www.blogger.com/profile/04259415757357845045noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6234111563269661382010-04-08T20:34:37.241-04:002010-04-08T20:34:37.241-04:00Thanks, Chris. Looks like I'll have to start h...Thanks, Chris. Looks like I'll have to start hunting for a pressure cooker.Asian Malaysiannoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58220025235816007732010-04-08T16:40:07.614-04:002010-04-08T16:40:07.614-04:00Hey AM,
No need to boil anything. After skimming ...Hey AM,<br /><br />No need to boil anything. After skimming your stock, close the lid and allow the pressure cooker to seal. Then lower the heat and wait for 40-60 minutes.<br /><br />At no point should there be lots of steam shooting out of the valve - that indicates boiling, which is bad. A little bit of steam escaping every now & then is OK.<br /><br />Always remember to fill the pressure cooker <i>no more than</i> 2/3 full - otherwise it won't achieve adequate pressure.Chris K.https://www.blogger.com/profile/12297446657314042486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45477049212286909532010-04-07T23:10:58.886-04:002010-04-07T23:10:58.886-04:00Hi Chris K, Isnt steam the pressure in a pressure ...Hi Chris K, Isnt steam the pressure in a pressure cooker. Doesnt that you mean you have to initially bring it to the boil to build up the pressure before reducing the temperature? Almost all the cookbooks Ive read seem quite adamant that you should never bring a stock to a boil.Asian Malaysiannoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62987466568658404812010-04-07T19:35:07.767-04:002010-04-07T19:35:07.767-04:00Yeah... totally got that reversed on the physics o...Yeah... totally got that reversed on the physics of pressure cooking. Sorry about that!<br /><br />Higher pressure = <i>higher</i> boiling point. So when you prepare stock in a pressure cooker on "low" heat, you're actually cooking at a higher temperature <i>without</i> boiling the product. Furthermore, since it's a sealed vessel, you lose less liquid volume.<br /><br />You also have the advantage of using less heat energy over time, so it's economical too.Chris K.https://www.blogger.com/profile/12297446657314042486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29468423157125100952010-04-07T16:31:55.085-04:002010-04-07T16:31:55.085-04:00Are you able to make chicken stock the same way?Are you able to make chicken stock the same way?Mikehttps://www.blogger.com/profile/10035355136216879695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26652706442710084992010-04-07T04:43:29.940-04:002010-04-07T04:43:29.940-04:00Found the link:
http://cookingissues.wordpress.com...Found the link:<br />http://cookingissues.wordpress.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/<br /><br />Arggh!Now, I'll have to reconsider this again. Chef John, please use your Cheffy powers and contacts to resolve this issue with your final culinary decree. If a good clear stock of equal or better quality can be obtained from a pressure cooker in 7-11 hours less time than in a conventional stock pot, it certainly sounds like a worthy investment for that purpose alone.Asian Malaysiannoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23211511661102201582010-04-07T01:46:14.842-04:002010-04-07T01:46:14.842-04:00nice to know about this dish thanks a lot :)nice to know about this dish thanks a lot :)iamronelhttp://iamronel.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27441321525624015692010-04-06T20:44:24.901-04:002010-04-06T20:44:24.901-04:00Hi Chris K. Could I have a link to that blog? Ive ...Hi Chris K. Could I have a link to that blog? Ive considered pressure cookers for stock before because the time on the stove drive me nuts. My only issue is that to get the pressure up in the first place, you need to bring the stock to a rolling boil which I understand to be like crossing the streams in Ghostbusters. Only worse.Asian Malaysiannoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64906758972652104172010-04-06T18:05:14.208-04:002010-04-06T18:05:14.208-04:00are u sure? of course i don't own one so mayb...are u sure? of course i don't own one so maybeChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72622599242003470222010-04-06T18:02:40.777-04:002010-04-06T18:02:40.777-04:00Actually pressure cookers are a great way to make ...Actually pressure cookers are a great way to make stock. I do it all the time. Higher pressure = lower boiling point (temperature).<br /><br />The guys at Cooking Issues wrote up a couple of nice, thorough blog posts about it.Chris K.https://www.blogger.com/profile/12297446657314042486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27472445028105762742010-04-06T14:27:50.930-04:002010-04-06T14:27:50.930-04:00yes it would! thanksyes it would! thanksChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28743566275724626062010-04-06T14:26:18.109-04:002010-04-06T14:26:18.109-04:00Congratulations on the award John. Never a doubt i...Congratulations on the award John. Never a doubt in my mind.<br />I have a freezer full of corn fed venison and I'm looking at your instructions for lean grass fed beef thinking these procedures would be great for venison. Anything I should know about or is there a connection here?<br />EricErichttps://www.blogger.com/profile/04259415757357845045noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47966548281213640782010-04-06T12:20:39.682-04:002010-04-06T12:20:39.682-04:00days? you could boil this down by half (demi means...days? you could boil this down by half (demi means half I think) in an hour, but real demiglace is made with veal stock which has much more collagen and makes a better glace.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58264479463494813212010-04-06T12:01:19.675-04:002010-04-06T12:01:19.675-04:00Chef: Congrat's on the Saveur award, I guess m...Chef: Congrat's on the Saveur award, I guess my vote put you over the top. If one was to reduce this lovely stock for several days would you then have DEMIGLAZE?Fatcathttps://www.blogger.com/profile/04942271609174144551noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44963801639264048932010-04-06T11:45:13.958-04:002010-04-06T11:45:13.958-04:00Anon, DO NOT use a pressure cooker for stick. it h...Anon, DO NOT use a pressure cooker for stick. it has to cook a very low temp to be right, not higher like in a PC.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25482115963710651012010-04-06T11:41:45.758-04:002010-04-06T11:41:45.758-04:00Thanks T! I like half your suggestions (well, tech...Thanks T! I like half your suggestions (well, technically 1/3). I want the vegetables to be very well browned, the darker the better for me, so I always cook them the same as the bones. But I agree that if someone has a nice deep roasting pan, you can deglaze and and add the liquid to the pot. I'd transfer to a stock pot though, since the liquid will evaporate faster in a wide pan, and you have to be careful the bones are covered and your levels down go down.<br /><br />P.S. You've inspired me to start a much delayed interface redesign!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com