[keyboard keys click]
- Hey guys, today on "It's Alive"
we're making a little master stock.
It's a recipe you can actually find on bonappetit.com,
one that I made, it's a version of a chicken stock
meets a pork stock.
It's just a master stock, okay.
Andy's got some gnarly going on bro, look at this.
Little sea spiders.
Some funky crabs, I don't know what Andy's doin'.
So, right off the bat we got some turkey wings,
and some chicken wings.
Roasted off ahead of time, all right, went and did that
so you guys don't have to sit around
for 45 minutes or whatever it took.
Little bit of salt, light, little bit of olive oil,
and just kinda roasted them.
Get a little color on there.
Color's gonna bring to your stock, a, some color,
obviously, it's gonna bring a darker color
to the liquid of the broth,
but it's also gonna add some flavor.
Anytime you brown something,
or cook it like that, searing a steak,
is where you pick up that Maillard reaction,
and that's just gonna give it
a little bit more of a depth,
a sense of umami throughout it,
a little bit more richness.
All right so that's our meat.
oh, thought you'd never ask,
the secret ingredient, let my grab these
bad boys right here.
Take them out of the package real quick, all right.
Smoked ham hocks.
These are fantastic on their own
I love eating these you know,
just braised with some beans or something.
Smokey, picky, real gelatiginousy, real sticky.
Just basically if I was a pig leg,
unless I'm wrong, I believe I'm right.
So, it's kind of like the little jointy ankle so to say.
And this is just a great bang
for your buck for stock making.
Let's start, we got our stock pot,
we'll put that on a little medium heat.
Little bit of ollie oil, all right.
So, look we got some crimini mushrooms.
You can use any kind of mushrooms,
shiitake, button, whatever.
I wouldn't go using anything too fancy,
don't go throwing your matsutakes in this one.
I mean, you can but just maybe a little unnecessary.
Shiitake actually works great.
If you can, I would recommend getting shiitake.
We got some crimini 'cause it's just what it is, okay.
Well look, boom.
Right in the bowl.
Oh, heavens I hate this.
Now there was a study about
whether or not you need to wash mushrooms.
Oh so, you know the rule was always if you wash 'em,
they pick up moisture and they never really brown.
Just brush it off, you know?
Which is cool and that's fine and you can do that.
But I remember reading somewhere
that they did like a side by side study
where they soaked some and then brushed some,
and then they went to go saute them after
and I guess they both picked up...
Long story short, is that there was not much
of a major difference in the ones
that were washed versus unwashed, so.
Hope you're learning something here today.
I think the recipe calls for two medium carrots.
This is like a horse carrot,
these are kind of medium.
I'm gonna nip off the little nubbins here,
the little tops.
And then that's it, okay, boom.
Maybe we'll do a little half, little chunkers like that.
And this is great you know, we all know someone who's got,
"I'm gonna cook dinner, I'm gonna do whatever."
And they use the little half onion,
and then they'll put it in the fridge
or they'll put it wherever,
and eventually it kinda, unless you use it,
sometimes it just shrinks up and dies in vain.
So what I like to do is, a, use 'em,
but then b, this is a great spot for your stock.
I nipped that off, I didn't like that.
Skins and all, skins add a little flavor and color too.
Boom, right in there.
And then I got a nice little freshy here,
look I'll cut it right in half.
- Hello, Ryan.
- Oh you brought me coffee?
You shouldn't have.
We're gonna make a little master stock.
It's turkey, chicken, and smoked ham hocks,
to give it a little bit of smoky flavor,
- Little bit of porkiness but also like a bit gelatinous.
Because it's knuckley, there's a lot of,
there's a big knuckle in there.
- What's the next step?
- Oh, so I cut this onion in half,
we're gonna throw it in our mirepoix bin.
- And then same with the garlic, okay.
You don't need to skin 'em or nothin'.
- How do you cut your garlic?
- Well it depends what you're doin'.
For this application, I just cut right in half like so.
- [Ryan] Okay.
- [Brad] See this is boo boo garlic.
You see all that green?
Does that mean it's not good?
- Well, it's not the best.
- 'Cause all of my garlic are green!
- Well most of it you get in the supermarket
is kind of BS because it was picked so long ago.
And what that is, is it's the germs.
So, the garlic's trying to grow,
'cause these are like the seeds, right?
Look you pop a little clove in the ground,
before I cut it in half,
boom, right in the ground.
it grows a shoot and then eventually
this is what's under it.
Well thanks for stopping by.
Ciao for now.
- [Ryan] Ciao!
- Oh is there no celery?
I've gotta go grab a couple stalks
of celery, okay?
Well here, come with me.
Let's take a field trip.
- The steamer.
- Watch your back.
- Oh, sorry.
Let's hit the road.
Oh, Rachel Karten!
award winning social media member from "Bon Appetit."
- That's me.
I got a traumatizing story about celery.
So, that neurotic hang up I guess we can label it
Where when someone's eating something crunchy, I tweak out.
I have a hard time with it, you know?
You know what it's called, Matt.
How do you say it?
No, I don't even [beep] have the triceratopaclosious.
I don't know.
Could you give me the first letter?
- [Matt] M.
No it wasn't o, it was m.
- [Matt] Misophonia.
Huh, so I got misophonia.
You know, that's if someone's chewin' something
and I'm just like, "Jesus Christ, go in the other room."
Or like people who eat in their offices
with their noise-canceling headphones on, rude!
Mine was developed as a young lad,
my dad always liked to eat celery.
And he had the crunchiest chew man, ever.
You could hear it in the other room.
And I used to yell at him all the time.
"Jesus, you know, chew with your mouth closed."
"Oh, my mouth is closed, it's my old fillings."
Anyway, we're gonna put that into our stock.
Oh, here we go.
"Misophonia may cause a reaction to sounds
such as dripping water, chewing or snapping gum."
Yeah, it's like real things,
like if you were to break a pencil that don't bother me.
But if you were to like chew on a pencil in your mouth,
if you were to eat cereal in a quiet room with me,
I have to like, "It's me, it's not you. I have a problem."
Little olive oil on there, okay?
We got a little sauvignon blanc.
And we're gonna add that right to our pot here.
Let me get this thing crankin'.
Oh, this freakin' thing.
This freakin' thing.
Oh, are you going down?
- I'm going down.
I need like it's-
- Oh, here Andy was saving you some
[beep] rancid crab legs, dude.
- Why's that there?
- [laughter] Look at those.
It don't stop clickin'.
You hear that?
Oh right, 'cause it's on light?
No, that's not the case, okay?
It just is what it is.
And it ain't what it ain't, you know what I mean?
So, I'm just gonna add a little bit of oil,
then add the veg.
Boom, right in there.
Let that get hot, we're gonna pick up
a little bit of color on that.
Oh, let's go see if Gaby's got any fresh bay leaves.
- [Gaby] Wait, Brad explain.
- It wasn't me.
It wasn't me.
- [Gaby] Brad, you just came in,
got the celery, look at the floor.
- I don't know, roll the security cameras,
it wasn't me. [laughter]
- [Gaby] It was you!
- I'll clean it up, I'm sorry.
- I know you!
- I was gonna clean it up.
I got side tracked.
All right get out of here, we're gettin' yelled at.
I'll be right back with the Zamboni.
So, we got some bay leaves, this thing's still clickin'.
You know what you don't want to do,
you don't wanna burn at all, okay?
You burn things in this state, your vegetable mirepoix,
throw it in the garbage, rinse the pot out, start over.
The little hint of burn is just gonna come through
when you add the water and everything else.
And all of the sudden it's not gonna be,
"Oh this is a lovely balance, roasted master stock."
It's, "Oh is that, it's got a little hint flavor of burn."
And you don't want that, okay?
Not at this party, bud.
Soup party, my kinda party babe.
How much wourder does it say to add?
I just kinda fill it up to what feels right,
you know what I mean?
Oh, "Add a pinch of salt and two gallons of water."
So, we're going for four since we did times two.
And this says to reduce by half
until everything's falling apart and it's nice
and gelatinousy and yummy yum.
Three and a half, four and a half, five hours.
So, once we get this stuff goin'
we'll add the four gallons of water
and we'll let it simmer for the rest of the freakin' day.
Look, we got a little bit of color pickin' up.
Okay, and like I said I don't want anything burnin'.
- [Matt] Could you make more noise?
- I don't want anything burnin', all right?
So, now we're throwing in the turkey,
bigger, more bones than the chicken obviously.
Also brings a little big of a different flavor.
Turkey's got a nice flavor.
Ham hocks, boom.
Stock bombs as I like to call them.
Boom, boom, bomb right in there.
All right, parsley right in there.
Some fresh bay leaves like five or six of 'em
right in there.
That one didn't work out.
If you weren't here, I might have thrown it in.
Then I'm gonna get some peppercorns
and then my chicken wings, boom.
I'm gonna go over to the sink
and fill this up with four gallons of water.
Right in there, boom.
Yeah, you guys get in there.
What is with this freakin' thing?
Can we just get the normal setting for the love of...
I noticed in the old reach-in 'fridgerators over here,
there's a few more turkey wings that someone bought us
so we could make this video, but instead of freezing them,
I'm gonna throw a few more in there raw.
We roasted the other ones, these we're gonna put in raw.
Yeah, yeah buddy, get right in there.
And the rest I'll freeze for when we make a batch
in a couple months.
When Gaby collects enough bones and she's like,
"Brad, I wish you would make stock, I don't feel good."
All right now we'll bring this back over.
Yeah, that's the stuff.
I'll put it on high now,
we're gonna bring that to a good bubble, you know?
A good heavy simmer.
So, we got all of our ingredients simmering away.
That's gonna take about four or five hours,
it's getting a little late in the day.
All right Honsey why don't you get out of here all right?
I'll carry this home, and when I'm done
I'll pop that in the walk-in, we'll let it hang out.
And when we regroup, 'cause we got a couple things to do
in the next couple days.
Once it's all set up in the walk-in,
it can sit there for a couple days, no big deal.
We'll come back say on Thursday, today is Monday.
And we'll heat it up, we'll strain it,
we'll taste it, we'll talk stock,
we'll see ya then.
Comin' out, Honsey.
And we're back.
Pulled the stock out of the fridge.
Really happy with it, come on, get your eyes in here.
We got a nice little jiggle goin', bud.
We got a nice little jelly set up nice.
All that, collagen and gelatin from the pork,
and from the turkey, even the chicken, that's nice.
I like stock that sets up into gel, okay?
That's a sign of success for me.
Now there's some fat on there,
You could leave that on if you want, no big deal.
I'm just gonna scoop a little bit of it off.
If you wanna like render it down
into some kind of weird smoltzy, porky,
smoltzy thing, knock yourself out.
I'm not going to.
Well because we don't have time.
But that's all right, that's how we roll, right Honsey?
Run and gun, babe.
What do we need?
Boom, time slots just slip 'em in, who cares.
Yeah, I'm just gonna get some of that off.
And there's your product.
- [Matt] Hold on, hold on.
- No, we can't show that.
Jon, what do ya think?
- What the [beep] is that?
- Hungry, bud?
- That looks terrifying.
Oh my god.
Are you supposed to eat it?
Should I eat it?
- Oh, okay.
- It just looks disgusting.
Probably tastes like turkey.
- Yeah, it tastes like turkey water.
- Like turkey water?
- Look so, this is what we got, Jon.
- What is that, oh my God Jesus!
- Little jiggle jiggle, bud.
- That is terrifying.
- So, we're gonna warm it up, strain it,
quart it up, pack it up.
- Oh, very nice.
- You know?
- Ooh sounds good.
Ooh, I'd love to see the finished product.
- Oh, stick around Jonny boy.
- [Jon] Oh, you know I will!
- All right, to the heat.
Now, I'm just gonna let it,
come the heat up just a little bit.
Not hot, but just so it's not a jelly anymore.
We're gonna strain it, we're gonna quart it up,
pack it up, store it in the freezer, make soup.
That's kind of it.
But what I like to do, for consumption, you know,
obviously the soups or the pasta dishes
or whatever you're doin', I like to just drink it too.
What turned me on to that was old Brian Merkel,
you might know him from "Hot Coal."
He's a butcher out in Duluth
and we go to Montana almost every year.
Oh, and we snowboard and we cook and one day,
and we made this big batch of stock, one time,
and he brought this vacuum pack thing.
It was like turmeric and ginger and he had a fermented paste
and he goes, "Oh, fermented paste."
And in the morning, we would get our mugs
and we'd fill it with this gelatinousy stock
and put a dollop of that fermented turmeric paste in there.
I would eat that any day, any day of the week.
Wish I had it right now.
Oh, that's what we'll do next all right,
episode, coming soon on "It's Alive."
We're gonna do turmeric, garlic, ginger paste
for enhancing your bone broths.
Which I don't like calling it bone broth.
It's just stock.
So, stock enhancer comin' soon.
Oh, you know what I wanna do?
I was talkin' to old Babbie this morning,
old Bingey himself, and he was asking me
if I had a freeze dryer.
And I was like, "Oh, I thought it was just
like liquid nitrogen you dip things in."
Apparently not, it's like a vacuum thing,
with some type of thing, I don't know,
but it got the wheels turnin', I love freeze dried fruit.
I don't know what that little clever kook's up to,
can we get it?
We kinda need a freeze drying machine
so we can make freeze dried anything.
We could do freeze dried fruits,
freeze dried Kevins.
Snackable Kevins, snackable.
Freeze dry all types of stuff.
So comin' soon.
Breakfast stock enhancers and freeze dried everythings.
Oh yeah, and we only put a pinch of salt in.
I like to kinda keep it a little neutral with the salt,
'cause you can always add it, you know?
And maybe they don't want it, so if you're making soup
season to taste.
You're gonna do whatever else with your stock,
season to taste.
Oh, a little breakfast stock, season to taste.
What time do we have 'til?
Oh, we got plenty of time, Dan.
So now, you could just go dumping this all in the strainer
but that's kind of silly.
We drew all of the nutrients out of it already,
so now it's just kinda like dead protein, I guess.
And it's like, fiber and I don't know.
Sometimes I eat it, right?
You kinda just want to, doesn't that look good?
But it's not that good.
Oh yeah, look at those ham hocks.
That's the gelatin we were lookin' for, nice.
Broken down, get it out, let us have it.
Goop city bub, but that's what we're lookin' for.
This stuff will make you live to be 120.
Now we can go to the strainer.
Oh, damn it.
Cheesecloth, I forgot to hold it.
You know, no one's perfect.
Alls we can do is try to be better next time.
Look at this color, beautiful.
This is the stuff, liquid gold.
Here you know what, let's just try pouring it
and see how it goes.
You know, let's live a little.
Oh, oh yeah that felt right.
Oh yeah, that's the shot.
Oh, it looks so bad.
We cleaned out the dishwasher.
This is terrible, this is true though.
When the city gets too much rain
and the drainage systems can't handle it
they just open up the gates and it all just goes,
sewage, everything just goes right out to the ocean.
It's true though.
It's true, Rhoda.
Rhoda, did you get a hair cut?
- [Brad] Looks delightful.
- Thank you!
- The lovely Rhoda Boone, everyone.
Pint this stuff up, we'll chill it, we'll freeze it.
Get yourself a little chest freezer.
No pun intended.
Let's give it a little taste.
I heated some up, little extra, okay?
Jon, you wanna try bud?
- Yeah, oh my god yes!
- Let me get ya some.
Yeah, it just needs salt.
Oh it's wonderful.
Nice roastedy flavor, right?
- Even a little splash of like soy sauce
would be so good, right?
- That did just the trick, I think.
- Little salt pops right open, right?
- Yeah, yeah, yeah.
- Oh my God, big mug of that for breakfast, right, hello?
- Yeah, I'm gonna take this with me-
- You take it with ya.
Gaby, get a little cup, come on.
- Is this master stock?
- I love master stock.
A lot of turkey?
- You want some, bud?
Grab a little bowlski.
- Oh, delicious.
- You like?
- I love it.
- Come on, give it a little taste, all right?
Tell me what you think, boom.
Oh you thought you had a cold?
Boom, not anymore.
- Ooh, okay, I like that.
- Little salt?
- Little salt.
- Yeah, hit it with a little sodium.
Oh, it's good.
Oh God, it's good.
- Oh, for God's sakes!
Here's for you Honsey for all your hard work.
Oh, it's so good!
All right so we're all done packaging it up,
gonna pop it in the walk-in, let it set to a gel.
Then I'm gonna freeze it, and then you're ready to go.
You can defrost it, use it for soups,
use it for different dishes, brazes.
Drink it in the morning.
That's the thing.
Drink it in the morning.
Drink it in the day, drink it in the afternoon,
drink if for dinner.
You can have pizza bagels anytime.
It's over, we gotta go.
Dan's yellin' at us.
Underrated, drinkin' out of the saucepan.
Why dirty a bowl?
You already got a bowl right here
it's got a freakin' handle on it.
It's a bowl with a handle on it,
call it whatever you want, get creative it's 2025.