I'm only 2 minutes into the video and I don't care about the recipe anymore. I'm just watching it for Chef Jean-Pierre at this point. He seems so lovable and down-to-earth. Charmingly hilarious as well.

Let’s not forget these great editors who hilariously zoom in when Chef Jean Pierre says ‘bloop bloop bloop!”

I love the hands and how he wiggles the fingers when he is happy. I have a smile on my face like a fool the entire time I watch his videos.

I am not a professional chef, but I have been making my own stocks for a few years and then canning them, but they always lacked a little "punch". I just assumed it was because of the lack of salt. I never thought about reducing the stock to concentrate it. Thank you for that tip. My next batch will be reduced to increase the flavor.

@The_Cookie_Knight

2 жыл бұрын

The "punch" you're missing isn't always salt. Sometimes adding a little acidity instead can be what you need.

@kittywetzel92

2 жыл бұрын

Same for me! I've never made vegetable stock or used it, but now I'm thinking, why not? But definitely will use the reduction method on all my stock from now on!

@4.0.4

2 жыл бұрын

@@The_Cookie_Knight you have it right!

@marycallahan2398

2 жыл бұрын

You can also try roasting the vegetables/bones first which concentrates the flavors.

@miamired1

2 жыл бұрын

I think the point the chef was trying to make is this is NOT a soup, therefore withhold salt and ground pepper. I agree with this! There are so many uses for stock, that it is best to customize it for each use. I learned years ago, to be conservative with the amount of salt and pepper early on. Cooks like to taste many times in the process of such. However, this can dull your tastebuds. If you have tasted (whatever) several times, best to ask for a second opinion, if possible. You should also consider that some recipes that you use stock or broth in may require thickening. This thickening, be it cornstarch, flour, etc., will immediately dull any salt you put in. In that case, you could be tripling or more that amount of salt, if added early on...because you essentially erased it by adding it early on, then dulling it with thickening.

Youd think its just boiling veggies but the process was explained really well which makes every video special.

I would love to see a video on portioning, storing and freezing this lovely broth so it’s always at hand :) Thanks for what you do, Chef! 👌

I love the fact that you tell us what to avoid. What you leave out is just as important as what you put in. Thank You.

omg! i really enjoy him talking! lol. that’s why i remember the instructions! 🥰❤️

Your mention of the herbs and what they go with reminds me it would be brilliant if you made a video on that subject for amateur cooks like me.

I subscribe to several different KZread cooking channels, but I learn the most from Chef Jean-Pierre. My wife loves all the different recipes I try. She even brags to her friends. The fun part is, I really enjoy learning to be a better chef!

@angelaberni8873

Жыл бұрын

I'd also ' love' the food....if my hubby cooked it. Unfortunately he can't even fry an egg. But boy can I cook !!

Honestly Jean-Pierre you are one of the funniest people on KZread..Your presentation is brilliant and down to earth and no doubt you connect with a lot of people on a very human level - natural and vibrant personality…If I feel down on any given day, I pop on one of your videos and you bring tears of laughter to my eyes - a cure all for any mood..God bless man, you’re a very talented chef and a natural born Comedian…long may it last… Just one question - you have what looks like a very old chefs knife mounted on the wall to the side of you…is there a story attached to this - just wondering..Keep up the fantastic work. Ciao….☘👍☘

@anti-ethniccleansing465

2 жыл бұрын

Where is this mounted knife you speak of? I don’t see it... you have a timestamp, with a specific location?

@alfaboy2839

2 жыл бұрын

@@anti-ethniccleansing465 @9:30

@anti-ethniccleansing465

2 жыл бұрын

@@alfaboy2839 Ah! Thanks! Now that I see it, I would like to know the story behind it too. :)

@ChefJeanPierre

2 жыл бұрын

Sorry for the late response! It is challenging to respond tp all your great comments! It is a knife that was gifted to me by SOS (Share our Strengths) for cooking and helping them raise money for a charity event for hurricane victims. 😀

@marcabilicki3892

5 ай бұрын

Well said

I had to buy a 2nd freezer after watching Chef Pierre for a few months. It’s already full with soups and soup stocks. I have a very flavorful rest of the winter ahead of me. Thanks Chef for all your great advice!

@ChefJeanPierre

Жыл бұрын

👏👏👏😊

@tinafoster4669

4 ай бұрын

Why do we put garlic in vegtable stock but not in the other two stocks youve made

@user-xu4rh8hg1n

3 ай бұрын

Don't get extra freezer, dehydrate the stock in powder.

@tildessmoo

Ай бұрын

​@@tinafoster4669 Because the other stocks are about getting flavor from meat, and this one is about getting flavor from vegetables, and garlic is a vegetable. Seriously, though, a one-vegetable stock is a bit one-note, while a beef or chicken stock is made a bit more complex just by having roasted bones, so the vegetable stock needs the added aroma from the garlic as a baseline, where the other stocks only need as much garlic as you'd add to them when making a soup or whatever. And now you're probably wondering how that squares with adding tomato to beef stock, and I could say it's because beef is a stronger flavor that needs something to make it a little broader to avoid washing out other flavors, but the truth is it's just a leftover from when Escoffier codified French cooking. Tomato isn't really necessary for beef stock so much as most sauces based on beef stock also have tomato, so it's easier just to add it straight to the stock.

@tildessmoo

Ай бұрын

​@@user-xu4rh8hg1n Unfortunately, the are really only two safe ways to dehydrate soup at home: by cooking down and by freeze-drying. Cooking down will change the flavor significantly once you get low enough that the temperature can get significantly above the boiling point of water (which is still long before all of the water is gone, due to all those lovely flavorful compounds dissolved in the water, which is the whole point of stock!), as various flavor compounds break down, caramelize, etc. It will still be good, most likely, but very different, so it's something to experiment with and only use as a go-to as a survivalist or if you just _really_ like the flavor of caramelized stock. Yes, even at a low temperature like a food dehydrator will do this, though not as badly as a stove. The other way is freeze-drying, which requires special equipment that is cost-prohibitive for many people. Pretty much the cheapest freeze dryer on the market is nearly $3k, whereas you can get a cheap chest freezer (which are better for long-term storage anyway) for a couple hundred bucks. The freezer can also be run on a regular North American 120V 10A power, while most freeze dryers (though probably not all; I haven't checked in on this issue in a while, so I'm not sure) require either a 20A line (you should have one in your kitchen, but you should also not add appliances to it without consulting an electrician, because it's there for things that already draw a lot of power, like the microwave) or a 240V line (again, not rare, but usually in place for specific purposes like the washing machine), which for many people means the additional cost of running a new power line or being _very_ careful not to run certain other appliances while the freeze dryer is running. The idea isn't entirely without merit, of course. "Portable soup," aka stock boiled down until it's dry, has been a staple of food preservation in the past and is entirely viable if you don't mind - or better yet, actually enjoy - the slightly different flavor. Townsends has a video about making an 18th century portable soup, if you're interested. My own suggestions if you're running out of freezer space, however, would be twofold: first, boil it down but not to powder. Stock concentrate preserves in the freezer just as well as regular stock, maybe even better because the higher concentration of dissolved stuff inhibits ice crystal formation, which is a cause of freezer burn. It also, obviously, takes up less space. Another alternative would be canning, which still takes up space, but doesn't have to take that space in a specific place like the freezer. You can even combine the methods to can stock concentrate. I would, however, make sure to bone up on canning safety before canning stock, as it's exactly the sort of low-acid, nutrient-dense liquid microbes - including y. pestis, which can survive boiling temperatures - love to breed in. I'd suggest going straight from pot to jar without cooling down in between and using a pressure canner (basically just a big pressure cooker used for canning at temperatures above the normal atmospheric boiling point of water) to keep the microbial population low in the first place and then kill it thoroughly.

He takes the fear out of cooking. Great videos

I these crazy times there are few things as relaxing and enjoyable as watching a truly passionate, enthusiastic obvious professional do his magic. What a joy it must be to work with and/or for this man. Every episode we learn something AND have tons of fun. Merci beaucoup, Chef!

@grahamjohnson4702

2 жыл бұрын

The thing is, a only takes a few minutes every time because he omitted the non-active time.

There are thousands of cooking videos on KZread, but you, so far are the only one that doesn't hype anything other than good cooking. Sorry that you live in Florida. You should consider coming to my state, Washington in the PNW.

@ChefJeanPierre

19 күн бұрын

🙏👍❤️

My goodness your cooking legacy is literally going to last a thousand years or more. I love watching your videos!! I learn SO much even if I don’t cook the specific recipe you’re covering!! Thank you Chef Jean!!!

@biggianthead17

2 жыл бұрын

Is going to last 17 thousand years if you keep it in the freezer...lol

@christinabernat6709

2 жыл бұрын

Meineself well said.

@nick1lvov

9 ай бұрын

And it is always a greate pleasure to hear your friendly voice! I wish you joy And love every day. With best wishes, Yelena

I love how you appreciate the "beauty" of food.

Best KZread chef out there. He's changed cooking for me entirely.

our youngest daughter, grown, and her son are vegetarians and I’m making this veggie stock recipe this weekend!

I like how the butter always makes it to the screen.

You are amazing I love watching you I love that you knew Justin Wilson I knew him too I miss him also I enjoyed this video on cooking vegetable broth and I love that stuff and I need to use a lot of it when I cook my soups thank you so much

Chef Jean-Pierre, I love the stock videos! My freezer includes your homemade bourbon BBQ in cubes, your bone broths also. I love just grabbing a few cubes to flavor all of my recipes. I can't thank you enough! These frozen cubes will never last 17 years - not even one year! ❤️

Make cooking look so easy, even a child can do it! Thank you, Chef Jean-Pierre!!!

Hi chef wishes and love The way you teach iam a hotel professional Iam enjoying your video and learning many Un known information from you

You are a mind reader now! I have been making veggie stock for a long time but thought the other day, it would be nice if Jean-Pierre showed us the ultimate version, ta daa.. merci e grazie!

I must say making your vegetable stock knocks it out of the park.. I have it saved in pint size containers. It also makes a great veggie shake when you juice vegetables. I like to have a cup of hot broth when I feel my energy level is low.. Thank you, thank you, thank you. for all the great recipes and the wonderful humor you bring to the kitchen..

First time finding your videos man, I'm digging your energy

@ChefJeanPierre

3 ай бұрын

🙏❤️

Your site needs a love button not a like button. Thank you muchly!!

Never stop making these, please!

Chef Onyo!!!! You read my mind!!! I have been saying I need to learn how to make vegetable stock (have chicken and beef but no vegetable!!). Thank you for the final suggestions on what to avoid (peppers, broccoli, etc). 😘 🤗 ❤️ 👍 🇺🇸 🍽 🏝 Best chef on earth!!!!

Having Chef Jean-Pierre around in 2022 is such a blessing. When the world needs this kind of wholesome retreat most. It's like if Bob Ross was around and had a KZread channel.

@iconoclast137

2 жыл бұрын

he is totally the culinary version of bob ross lol

In these troubling times it’s such a gift to watch you and learn how to prepare beautiful food. You bring me in the moment and make me burst out in laughter. Thank you for sharing you with us.

I love how you're making vegetable broth but you still have a bowl of butter on the counter.

@Hartsdream

2 ай бұрын

He loves his butter!!

Than you, Chef. This one i was looking forward to for awhile.

A sheet of dried Kombu seaweed is another nice addition, for a broth with more umami flavor. A couple of dried mushrooms too!

Nothing can beat homemade stock. All of Chef Pierre stock are awesome. Thank you sir.

You deserve the highest number of subscribers, maestro!

Amazing. Thx - Merci JP.

Love it Chef!

I made this vegetable stock last week. I simmered and reduced it for 7 hours, strained it and left it in the refrigerator overnight. The following day I simmered it for another 4 hours. The end product was reduced down to half the original amount of liquid I started with. It was so rich and concentrated! Maybe too rich and concentrated. Then I used it to make Chef Jean-Pierre's Broccoli Soup. I was still tempted to add some of the enemy, but since everyone loved the soup so much, I left it alone. Thanks Chef!!!

Chef, I’m just making this stock. My kitchen smells divine! Afterwards I am making porcini risotto with it (combining your mushroom risotto tutorial and the one from Vincenzo‘s Plate. I would love to see you two in one room!

Looks fantastic!😊

Interesting. Thank you for sharing! God bless all here.

I've been looking forward to this one! Thank you!

Thanks Chef! Love your vids!

Love this! Thanks chef!!!

Absolutely love your videos.❣

Excellent chef and excellent stock!!!

Thank you so much for such good tips

Love your stuff chef. Another beauty, thanks so much.

Just what I’ve been waiting for ! Thank you Chef !

Merci beaucoup Chef Jean-Pierre!

Beautiful!!!!

Well done and as always Jean-Pierre, thank you and God bless.

Thank you for all the recipes, inspiration, and teaching Chef JP! Love you!

Great video and demonstration Chef.

Fantastic as usual best show.

Mee too i have been waiting this, thank you again chef Jean-Pierre

Thank you!! You are the best!!

Thank you chef. Homemade basics are so important.

Thank you for this video Chef ! You really rock !!!

Thank you for this. Love the personality

Amazing! awesome advice

Such a useful presentation. Thank you Chef.

Looks delicious. Thank you for this beautiful vegetable broth.

Always fantastic cooking tips and demonstration! Thanks again Chef Jean Pierre! 🇺🇸👏👍🥂😘

Wow!Easy recipe and looks Devine ❤

Finally!! Thank you so much Chef

Love your videos. Thank you.

Love your videos. Always so much information!

as always, love to watch your lessons

You're wonderful, Chef! Thank you so much!

Thank you Chef! I've been waiting for this one. I really, really like watching your videos. Please do not change a thing!! You are the best!!

Excellent!!

It is amazing the diff these homemade and done right stocks make to the dishes and soups HUGE difference, thanks again chef!

Thanky you so much for posting this. This is so useful. I can't thank you enough

Im excited to try this soon. I was just thinking about making one a vegetable stock in a few days and then this video popped up.

The enthusiastic presentation👍

Thank you Chef!!!

Another fabulous video Jean-Pierre, as well as excellent well explained cookery lessons, you have a gift for delightful self-deprecating comedy. A joy, as always.

@ChefJeanPierre

2 жыл бұрын

Thank you! 😀

This is next on my culinary "to do" list! Thanks Chef!

Thank you so much chef!!🥰

wow, Chef, that flavor concentration technique is awesome. Wouldn't have ever known that. Thank you

Awesome!👍

Your stocks so far have been amazing. Huge hit with my soups, risotto and sauce for beef and chicken recipes (especially short ribs). Next level!

Thanks Chef!

Hi Chef Jean Pierre! Finally got a chance to watch this video, thank you for giving us the technique and recipe for making this delicious looking veggie broth!!🤗

This dude's a trip. I've watched 15 vegetable stock videos and this is the closest to my own so I'm sure his recipes are much like the ones I grew up on. Subscribed, and now I'm watching a few more to see what I'll make for dinner tonight

Delicious & Nutritious!!! That is one savory and delectable vegetable stock recipe!!!

Thankyou chef,excellent ❤

Great tips for a beginner like myself to break the habit of store bought stock! Really like the intro for the videos as well! Always a good time cooking with Jean-Pierre! :)

Thanks for the upload Chef!!!!

Thanks so much for the recipe and tips for the vegetable broth. I would love to see more videos on vegetarian recipes Chef Jean Pierre.

There is so much wisdom here. Your explanations are full of useable information.

Thank you!! I’ve been waiting on this.

Chef Jean Pierre has honestly changed the way I appreciate making and eating food/stocks/etc. It’s a process but man it beats the ever living hell out of buying pre-made supermarket items. 🙌

@iconoclast137

2 жыл бұрын

absolutely! and his technique of "enhancing" store bought stock is wonderful

I have been making a lot of veggie soup at home and this will make a great base! Thanks so much, chef.

Awesome video chef! Thank you for your great insight. Definitely have to cook this one. I have made all of the other stocks and they had so much depth to my food and sauces. Keep it up, love it.

Very interesting. Thank you!

Just the recipe I was looking for..... Chef always comes through.