Laila
Region: GB
Thursday 12 March 2026 17:55:55 GMT
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Sandra Thai :
this was SO informative and thorough!!
2026-03-12 18:02:22
13040
femtophantom :
For anyone interested this can be done in a pressure cooker 4x faster with way less electricity and prep. Chris young has a really informative video on YouTube about it.
2026-05-09 20:06:53
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lex :
you’re adding skills to my CV
2026-03-12 19:51:43
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🦤 :
what do you do with the leftover vegetables and meat after making the broth ?
2026-03-13 12:16:50
648
Jenna :
Possibly dumb question - with your frozen cubes, is there a cube-water ratio you use to make stock or does it just depend on what you need it for?
2026-03-13 10:28:21
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Taro :
I made a stock with rotisserie chicken bones. It was amazing 🤌🏻
2026-03-13 09:03:12
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nora mb 🎀 :
you explained this so well that i, a literal vegan, watched the whole video 🤣
2026-03-13 16:42:04
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RescueRanger :
Super informative and specific, thank you! Can’t remember which chef, but I saw someone who uses a pressure cooker to make stock, because once it comes to pressure, it doesn’t do a rolling boil, and therefore creates the clearest stock possible by not disrupting the bones too much. I’m curious if it’s worth the effort
2026-03-12 19:24:47
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CharChar.2 :
How do you feel about the Crock-Pot method? I am going to start skimming but I normally just throw everything into my Crock-Pot overnight on low for 12hrs and wake up to a nice broth 🥰
2026-03-14 14:43:26
12
user2661185156442 :
Thank you! I’ve been doing stock wrong. I’ve never skimmed fat, and I boil. And yep, mine has always been gritty and cloudy.
2026-04-08 04:02:14
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1hunnid :
this is why I pay for wifi
2026-03-22 23:34:53
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sheri :
this is so adult
2026-05-10 20:15:46
5
smóllmahn :
this is all I hear 😭
2026-04-18 19:25:07
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zainiewainie77 :
does it work as a base for chicken ramen broth?
2026-03-12 20:53:17
34
salloom :
For the brown stock, do you cool the chicken after browning before adding the cold water and start making the stock?
2026-03-14 14:19:31
0
نور :
hi!! i would love to see/learn about shrimp stock!! because the shrimp heads go to waste for me, would you maybe be able to share some tips or a tutorial for that please? xx
2026-03-13 13:51:27
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Marzel :
This made me wanna become really good at cooking 😭
2026-03-13 17:36:52
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Matriarchy wins🍄🎀 :
I personally think we should all share our skills like this! The more self sufficient we are, ESPECIALLY IN TODAYS TIMES the better. Thank you for this!
2026-04-07 05:57:59
9
25flapjacks :
What would I do without these videos 😭
2026-03-12 18:05:43
29
Hajra Nadeem :
can I do this in my instant pot on pressure cook?
2026-03-12 21:58:30
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S.I.M.O.N.E. :
Thank you. Instant follow.
2026-04-22 22:52:51
6
Bakos Tamás :
Just use pig ears. Skin, cartilage and a bit of fat. Makes the stickiest broth and the ears are best texture to eat.
2026-03-28 17:17:53
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Anne Becquet :
As someone who makes all my stock from scratch thank you bc this is so helpful
2026-03-12 19:29:21
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Zach Taylor :
You can also take all you left over meat, throw it into another pot with water and do the same process, reduce it down, and you’ve to created a Remi stock!
2026-04-08 01:15:45
7
David :
I like to massage the bones with tomato paste and flour for a deeper, more complex taste
2026-04-16 10:21:17
6
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