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"Brown food taste good" -Anne Burrell
I LOVE that youāre living out your dreams and I appreciate you taking us along for the rideā¤ since coming across your channel Iāve tried a few recipes and some I put my own twist on for lack of ingredients BUT itās still delicious š. And I love a good stock and nothing beats homemade
I love your cookware. š
What do you do with the fat that you removed in the end?
My only change would be to deglaze with wine rather than water. Otherwise, delicious!
I love making broths…I save bones and veg scraps to freeze
It's nice. But roasting in a non stick pan is not the good idea. There is nothing stuck to it at the end. Use a cast iron pan or a dutch oven.
Cook the stock for six hours with almost no bubbles. It's less than a simmer.
Enjoy.
Looks devine. Can you share info on where to get the container's that you store your finished stock in? Much thanks! š
Bones need more time in oven, bake low and slow to get that deep chocolate color on the bones. As soon as it transfer it to the water the color should change almost immediately. Also roast the veggies for even richer flavor
The solidified fat at the top… I usually discard it and it feels wasteful. Any ways to use it?
Alessandra is the best cook. ā¤
I will never understand why people only use 1 bay lead
Hello Alessandra ! Great as always, but nothing near a mirepoix here š (thin dice it is ! )
Youāre my favorite ā¤ļø
This is so straight forward! I might actually try this for once
NOT THE OXTAIL!!!!
Ooops! I've read it as a "beer stock" and those containers looks like beer glass.
Waited all the time when the beer come up.
No fake Italian accent today??
Does it matter if you peel the onion if you care going to strain it?
What cookware do you use?
Thanks.
For even better flavor roast the mirapua
Thank you for the video. I really like you videos very much. Can't wait for the next one. Greetings from Germany
Im almost a year into culinary school thank you for inspiring me way back when!
I use beef necks and shanks because Iām not a millionaire!!!
Woooow, that looks amazing, I'll try to do it on the stove because I don't have an oven cause it's broken š
Boooom!
can u make a video on how to use chicken base
badda bing
Nice traditionell Recepie.
As always must laugh, when u i hear an US Amertican with italian roots, so say
I'm italian, always use garlic.
many Italian cuisine don't mix Garlic and onion.
I know, it is a region thing in italy.
Wouldn't that fat be good for frying stuff?
Thatās amazing Alessandra