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We need to stop saying “depth of flavor”
Beef "trimmings"
Rump cap ~ picanha, the quintessential Brazilian steak 🥩 😮
Thats soup 🍲💪
“Beef Stock”
Adds, chicken and pork😂
Love it! But I would say that the mushrooms add another layer of Umami rather than meatiness, but I understand the ideologi and thought behind it. Question tho, I've always been taugh to ad both carrots and celeriac for both sweetnes from the carrots and depth and roundness from the celeriac. So my question is basicly why no celeriac? (Sorry for any bad spelling I'm Swedish born!)
Love your content, good insight for non chefs into a chefs "world"!
sorry, but no chicken (!) in beef stock. That's a beef-chicken stock then.
Bro put a whole rump cap in there i think a new word is needed. This is like a beef elixir
skip chicken parts for the duck.
Poor technique at the end.. should have shocked it in an icebath or put in a blastchiller to solidify the fat to remove and then reheat to clarify with egg whites if served directly. Clarifying is not necessary when using the stock in dishes that are suppoused to be cloudy. But when serving a meat stock straight up aka a Consommé it should be extremely clear. I would have had a new asshole ripped if I served a Consommé that cloudy.
how to make beef stock, the quicker version, cube beef bring tomato sauce to simmer, add cubes, eat.
who the fuck would do that… in their own home?????
Add mushrooms to add some meatiness to the meat 🤣🤣🤣
That’s a Sunday stew at our 👨🍳 😂😂
i was with you until the red wine
This guy obviously know shit about cooking 😂
Can’t believe you just killed a Picanha like that chef 😩
The real good stuff
In the past Burt onion is a key ingredients to make a good beef stock
Just found this following your sauce Robert vid. Do you just simmer/slow simmer this to get it down to the thickness of the reduction in that YTshort?
Seems like you'd need to make industrial tanks of stock to have enough for that reduction finished volume.
My recipe.
2 teaspoons of bisto chicken gravy
1 splash of vinegar
Perfect.
That stock will turn a bolognese sauce from street kitchen to 3 star michellin
leave out the chicken carcasses and stop after adding the wine and you have a damn good meal right there lol
That’s not a stock, it’s a whole dinner. Just give me some bread to eat it with.
this isnt a stock, this is a full on soup!
I think chef jean-pierre would not agree with that one..
I tried a lot of different aromatics with beef stock and please try cashmery spices with it. It amazing.
question here? do people can it what's left of the stock ingredient?
is it okay to eat it? I mean does it harmful?
😂 wrong ingredients, wrong process…
Make this beef stock it’ll cost you 4 grand
At that point you got a damn rich stew going on, screw the broth
Nice stock but Seema waste if good meat and veg😢
That’s a meal in itself to me pal
dreadful, its foggy because the fat was cooked into the liquid. That isn't even good for soup.
all these fake chefs , can't even cook the basics.
That is more than my budget for the entire meal^^
Were is the tomatoe paste?🤔
Shame that's not beef stock
When u add chicken
Those "trimmings" & shin looked so good that when he added the onions, carrots & herbs I thought that he was making a stew. 🥘😋 🤣