[1 - 1] this video is brought to you by
[3 - 5] skillshare what's up guys salut this is alex and
[5 - 7] what's up guys salut this is alex and yes i'm back in my studio this week and
[7 - 9] yet there's something i must say i'm not
[9 - 13] the same person no more you see me
[13 - 16] it's not the same person
[16 - 18] nobody cares what i mean is that in the
[18 - 21] previous episode at the hotel george the
[21 - 23] fifth i learned so much about sauces i
[23 - 25] leveled up like big time the process the
[25 - 27] ingredients the different types of
[27 - 29] sauces and the master society told me
[29 - 32] you can't make a good sauce without a
[33 - 36] not fond by the way you guys in the u.s
[36 - 39] use font to name those
[39 - 40] sticky caramelized bits at the bottom of
[40 - 42] the pan we don't have a name for them i
[42 - 43] don't have a name for them but if you
[45 - 47] the deep intonation of
[50 - 52] [Music] then i'm referring to stocks right so
[52 - 54] then i'm referring to stocks right so since this episode is going to be all
[54 - 56] about how to make brown stock let's
[56 - 59] cover a bit of theory first
[61 - 61] i think by now this sound should trigger
[61 - 63] something in your mind like
[67 - 70] finally so a stock is usually composed
[70 - 72] of a protein which can be
[72 - 75] roasted or not and then you've got
[75 - 78] aromatics so that's your basic stuff
[78 - 80] it's not very clear right now i need to
[80 - 82] clarify that stock
[82 - 84] let me share with you an example veal
[84 - 89] roasted onion carrots celery brown stock
[89 - 92] another example veal not roasted onion
[92 - 94] carrot celery this is white stock if
[94 - 95] this were to be fished then the
[95 - 98] aromatics would be leeks onion mushrooms
[98 - 100] i'm just talking about the classics you
[100 - 102] can do whatever you want different stock
[102 - 104] will have different cooking time it's
[104 - 107] based on the thickness of the bones i
[107 - 108] don't know if i'm a genius or if i'm
[108 - 110] just stupid for not noticing that
[110 - 113] earlier beef stock 8 to 12 hours feel
[113 - 115] stuck it would be four to six chicken
[115 - 119] one to two hours fish one hour seafood
[119 - 121] maybe 30 minutes the stock i've chosen
[121 - 124] for today is brown stock so fun
[124 - 126] in french i think it's just a good
[126 - 129] example to start understanding more
[130 - 132] about okay let's start
[132 - 135] okay let's start this is all the meat that i'm gonna be
[135 - 138] using for my stuff various bones loads
[138 - 141] of little trimmings then i've got a big
[141 - 143] chunk of meat and then obviously i've
[143 - 145] got a foot to make that broth richer
[145 - 147] this is a brown stock which means it
[148 - 150] needs roasting at some point i'm basically
[150 - 153] roasting at some point i'm basically trying to create a bit of maya the
[153 - 155] reaction i want to caramelize i want to
[155 - 156] create flavor
[156 - 158] but this just needs to be blanched which
[158 - 160] means boil and then you discard the
[160 - 162] water and they will be ready let's get
[162 - 193] this done [Music]
[193 - 195] [Music] so why these are nicely roasting in the
[196 - 197] oven i want to share with you why i
[197 - 200] specifically went for these cuts of veal
[200 - 204] we had very interesting chat with my
[204 - 243] butcher john earlier on here it is foreign foreign [Music]
[274 - 274] right so i've got all my meats roasted
[274 - 277] or blanched just need to prep the
[277 - 279] vegetables and then we'll get to stop
[279 - 308] boiling [Music]
[308 - 311] [Music] now all these uh beautiful ingredients
[311 - 314] needs to simmer together for a very long
[314 - 317] time this was supposed to be my stockpot
[319 - 321] [Music] probably six kilos of meat a kilo of
[321 - 323] probably six kilos of meat a kilo of each veg
[324 - 365] clearly it's not gonna make it okay okay [Music] so so [Music]
[366 - 366] i'm just thinking about my editor just
[366 - 368] editing this stuff and just you know
[368 - 371] having the headphones pop off how
[371 - 373] anyways i've got the stockpot i've
[373 - 376] always dreamed of
[376 - 377] let's make some stock
[377 - 380] now all these beautiful ingredients
[380 - 383] needs to simmer together for a very long
[384 - 386] time bouquet garni parsley bay leaves and
[386 - 388] bouquet garni parsley bay leaves and you've got a bit of thyme
[388 - 391] nice all the sticky goodness that is
[391 - 394] left in these baking trays after
[394 - 396] roasting the meat and the veg if you
[396 - 398] discover this this is the end of it if
[398 - 400] you let it go that will be the end of it
[400 - 402] but if you don't
[402 - 403] i will hunt you
[403 - 406] i will find you and i'll make stock
[406 - 412] stupid [Music]
[412 - 414] [Music] okay so everything is in the stock but
[414 - 416] it's on medium low so it's gonna stay
[416 - 418] like this for about four hours because
[418 - 420] it's veal that's basically the plan for
[420 - 422] this afternoon to be honest i'm really
[422 - 425] excited and slightly intrigued about
[425 - 428] what the outcome liquid is gonna taste
[428 - 430] like i've made stuff before for sure but
[430 - 433] i never made stuff the classic way this
[433 - 435] thoroughly so what if it doesn't taste
[437 - 451] amazing never mind never mind what i just said [Music] [Music] all right
[452 - 455] six hours later six ish hour later then
[455 - 458] this whole studio is basically a wet
[459 - 463] steamy salty salty sauna
[465 - 465] let's see it's under seasoned there's
[465 - 468] quite a thick layer of fat i'm basically
[468 - 470] gonna filter the whole thing and place
[470 - 473] that new liquid in the fridge to chill
[473 - 475] overnight then the fat will be solid
[475 - 478] i'll be able to separate the two phases
[478 - 480] way more easily this way okay so to
[480 - 482] filter the broth i'm gonna use one of
[482 - 484] these a fine mesh
[486 - 488] strainer everything is basically tasteless all
[488 - 490] everything is basically tasteless all the flavors of these vegetables and all
[490 - 491] the bones and all the trimmings they
[492 - 494] have leaked into the sauce so this is
[494 - 498] just like material fibers blend
[498 - 501] matter you've got dark matter
[501 - 503] okay and then you've got blend matter
[512 - 512] that still probably is like five liters
[523 - 523] so i'm trying to chill it down as fast
[523 - 525] as i can using this method where the
[525 - 527] sink is just filled up with ice cold
[527 - 530] water the reason is i want to limit the
[530 - 532] bacteria growth
[532 - 535] so this precious liquid is going to sit
[535 - 538] in the fridge overnight
[548 - 548] okay let's thank today's sponsor
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[619 - 621] [Music] yes so it's the next day i'm very
[621 - 624] yes so it's the next day i'm very excited to see
[626 - 628] the stock basically looks at this
[628 - 630] morning so it's a bit slow okay i need
[631 - 633] start the engines
[634 - 638] hopefully the layer of fat has solidified
[638 - 641] the layer of fat has solidified that was a stupid move we should be able
[641 - 644] to remove it to discard it
[648 - 651] [Music] it's not going to be as easy as scraping
[651 - 653] it's not going to be as easy as scraping the top but i think i should be able to
[653 - 657] do it with just a spoon
[659 - 659] right so this is how much fat i got for
[659 - 661] my stock i'm gonna keep this in the
[661 - 664] fridge as i'm thinking it might be just
[664 - 666] a flavor bomb to
[666 - 668] wrap up an omelette then i've placed my
[668 - 670] stockpot back on the stove for a good
[670 - 673] tasting experience i want it to be warm
[673 - 675] and completely liquefied
[675 - 677] plus i want to skim the last remainings
[677 - 696] of scum [Music]
[699 - 699] okay people this is the moment
[700 - 703] for that light golden color beautiful
[703 - 706] color absolutely stunning it's very
[706 - 708] clear it's not like crystal clear but
[708 - 710] it's very clear
[710 - 713] it smells sweet savory
[715 - 718] meaty it smells like my grandma's house like
[718 - 720] it smells like my grandma's house like for sunderland
[726 - 729] [Music] tastes amazing it has a very complete
[729 - 731] tastes amazing it has a very complete mouthfeel that makes sense
[731 - 733] it triggers all the sensors you've got
[733 - 735] in your mouth it's not seasoned yet so
[735 - 738] it means it's definitely lacking so i
[738 - 740] didn't think immediately oh it's lacking
[740 - 743] so i was just like having a good moment
[743 - 744] it's reassuring
[744 - 746] it's like that would be the perfect base
[748 - 750] simple and yet obvious
[750 - 752] and this is just like liquid gold this
[752 - 754] is very precious almost two days to make
[754 - 759] this i can have another spoon at least
[762 - 762] all right guys so that's how you make a
[762 - 764] fondren or a brown stock obviously this
[764 - 766] is only half the journey right here
[766 - 769] because we want to make a perfect
[769 - 771] sauce so in the next episode i'll tackle
[771 - 774] the mother sauce espanol so like an
[774 - 776] enormous classic of french cuisine and
[776 - 779] if you behave good i might also cover
[779 - 782] the dummy glass see us in the next one