Binging with Babish: Bone Broth from The Mandalorian
can i interest you in anything
brothfor the little one oh well you're in luck i just took down a gringer so there's plenty can i interest you in a foreign you want some soup hey what's up guys welcome back to bingeing with
babishwhere this week we're taking a look at the
mandalorianfor which we're gonna need some
bones now unfortunately i've been able to find out much more on what a gringer is outside of the star wars wikipedia so we're just going to make a nice sippable
bones and speaking of things that are nice and simple today's sponsor is trade coffee a personalized coffee subscription service of which i am a huge fan they've got this really cool coffee personalization quiz that picks the perfect coffee rotation for you from a variety of the nation's best roasters and now i have partnered with trade coffee for a magic ticket sweeps we could win a trip for two to new york a tour of my studio coffee with me and an insider roaster tour more details on that at the end of the episode for now we've got a
boneto pick so to speak you don't have to do this but i personally like to clean all the marrow out of the
bones that i can i find that it gives the
brothkind of an off metallic taste but no matter what you do with your marrow we're gonna arrange the
bones on racks set and rim baking sheets drizzle with a little bit of oil to assist in browning and roast these guys at 400...
degrees fahrenheit for 45 minutes to one hour until they're deeply brown and have given up much of their fat this is also both going to darken the color of the
brothand deepen its flavor all in all i've got about 10 pounds of
bones here for two batches of
brothyou want about a pound of
bones per quart of water and in addition to repeatedly doing this hand gesture you're going to want some aromatic vegetables all the usual stock suspects will suffice but i'm also going to add a leak which have notoriously dirty interiors so i'm going to rinse this out thoroughly every single layer chop off the bits at the end so they will more easily fit in the pot and that's pretty much it the only other thing you're going to need is of course a big old stockpot the bigger and narrower the better you're going to want to make a big batch of this stuff and you're going to want it to evaporate as little as possible so i'm just dropping in all of our aromatic ow ow ow no more air chopping stuff today but i'm also gonna drop in a halved head of garlic a handful of black peppercorns a couple dried or preferably fresh bay leaves and of course our quote-unquote gringer
bones as many as can comfortably fit in the pot by the way make sure you're using high quality
bones from a butcher you trust or at least from a gringer that you've taken down yourself so the next step as you might imagine is to cover these
bones with water and commence to cooking...
but one essential ingredient we must add is apple cider vinegar two tablespoons worth which is going to act as a solvent to pull calcium and other delicious nutritious minerals out of our
bones and now it's time to bring this mixture to and keep it at a bare simmer as the old french proverb goes to make a good soup the pot must only simmer or smile not really sure what that means but during the first hour of cooking we're going to skim off any scum that floats to the top of the
brothwhich isn't scum at all it's just denatured proteins which are harmless and flavorless but they can make the
brothgo cloudy and now for the easiest slash hardest part of making
brothletting it simmer for 24 to 48 hours don't want to tend to a bubbling cauldron for two days well if you have a pressure cooker you're in luck we're gonna add all the same ingredients to the pot but due to its higher heat and shorter cooking time we're gonna need some help getting as much collagen and gelatin into our
brothso it gels so our secret weapon is going to be chicken feet which are basically just pure fat and connective tissue we're just gonna trim the claws off five or six chicken feet add them to the pot and be sure to hang on to those chicken claws because they're excellent for freaking out your girlfriend this is the thumb right this here is what this here look i can make a whiff oh it's some good clean fun anywho we are likewise filling our pressure...
cooker pot to its max capacity adding a wee bit of apple cider vinegar shutting down and firing up to high pressure for 60 minutes or as many as four hours if you really want to make some liquid beef once that's done you ideally want to let the pressure release naturally but i'm a little short on time only difference that's going to make is that my breath is going to be a little bit more cloudy we are then going to fish out the solids for easier straining and then strain preferably through a cheesecloth but at least a fine mesh strainer before portioning rapidly chilling in an ice bath and refrigerating and there you have it the quickest and easiest
broththat is currently technologically possible but will it gel that is the question we will find out later because we've still got our stove top
brothto finish up the first thing we've got to do is de-fat the
brothso i'm just gonna skim the very thick layer of fat that's formed in the top of the
brothand now it's time to see if we did our job right i'm gonna grab a small sample of the
brothand refrigerate it for one hour after which time drum roll please it should have completely jellified this is a very good thing it means that we've extracted a ton of gelatin from the beef
bones this along with the collagen and all the dissolved connective tissue is not only nutritious and good for you it adds a ton of flavor and body and unctuous mouth feel to soups stews and sauces but in its...
brothis served on its lonesome if you want a very nice clean
brothwith no particulate you can optionally filter it through cheesecloth or even a coffee filter and especially this time of year it makes an excellent meal replacement on the go breakfast or even late afternoon energy booster and with nothing but a little bit of salt for flavor it's not only very tasty it's very good for you it's high in protein calcium vitamins nutrients healthy fats amino acids and supposedly it's very good for your skin your joints and your gut health but what do you say we zhuzh it up a little and this is gonna sound weird but i'm gonna make some savory whipped cream i've got one cup of heavy cream here to which i'm gonna add a couple tablespoons of fresh chopped dill and a couple generous pinches of kosher salt tiny whisk until homogeneous and then whip using your favorite method i'm going with a co2 dispenser all you gotta do with this guy is add your co2 cartridge and shake a couple times to adjust the whipped cream's consistency and yes this beverage got some mixed reactions on instagram and i'll admit looking at it i was pretty skeptical myself it's like a wily dufresne trick savory version of hot apple cider but after just one brave sip my entire world was turned upside down this is really truly actually delicious i mean listen to my unfettered reaction this is genuinely good holy sh and i mean it guys it's good but...
brothhas myriad culinary applications my favorite of which is probably the italian classic tortellini and brodo going to start with a pad of butter in the bottom of my serving bowl lightly season my nice hot
brothpour out a little sample to taste to make sure that it's seasoned correctly then i'm going to bring out my freshly cooked al dente 4 cheese tortellini dump them right into the bowl top of the
brothand you could stop there but some lovely toppings for this dish include a little bit of freshly grated nutmeg freshly grated parmesan lemon zest fried garlic chips finely minced chives any number of savory soupy toppings and this has got to be one of my absolute favorite dishes of all time and with rich homemade unctuous
brothi mean that's no moon it's a space station i know that quote doesn't really work here but whatever now in the cantina and the forest planet of sorghum they were serving what looked like udon noodles which are also going to play real nice with our
brothespecially if we top it with things like some spicy chili oil maybe a little drizzle of sesame oil and some chopped green onions that i forgot to buy this also is a delicious application of our
brothand it will obviously work wonders in any soup stew or sauce you can dream up but if you want to go one step further we can turn our
brothinto demi-glass aka the secret ingredient that makes food in restaurants tastes so good we're gonna...
start with maybe two quarts of
broththat we're gonna place in our widest stockpot i say wide this time because we want to encourage evaporation we're also going to add two or three tablespoons of tomato paste and one cup of dry red wine we're then going to bring this guy up to a simmer and let him reduce by as much as 75 until all that remains is an impossibly rich thick syrupy sauce now demi-glass is traditionally made with veal
bones but trust me your
brothis going to work just fine in a pinch once it is thick enough to coat the back of a spork it's time to divvy it up and store it for current and future applications first we're going to set it aside and let it cool off a bit and then divide it into portions you could just pour it into a bread pan and let it solidify in the fridge and then cut it up into pieces but i like using a cupcake tin because then you end up with these cute little pucks of pure unabashed flavor you can then wrap these in plastic wrap and tin foil or vacuum seal them and keep them in the freezer for up to six months with a lion weight ready to add incredible flavor and richness to any number of savory dishes maybe the most transformative of which is the pan sauce i'm just gonna sear a couple steaks and deglaze the pan with one portion and a little red wine for a rich sticky unctuous pan sauce that is simply without rival but after the whipped cream idea i was still feeling inventive and i thought what if we combined...
all of these dishes into one tortellini and udon
brothsoup with demi-glass chives parmesan chili oil nutmeg lemon zest and savory dill whipped cream and i gotta say i didn't hate it after one or two bites i thought i was onto something but then i tried tortellini udon and whipped cream in one bite and kind of broke my brain a little bit experimentation is fun and all but i don't know let's keep this to the classics i am not stoned enough for this i'm just high on coffee speaking of which this episode was sponsored by trade coffee with whom i have partnered up for a magic ticket sweeps where you could win a trip for two to new york to hang out and drink coffee with me here's how it works take the trade quiz to get matched to coffee recommendations based on your taste preferences then use promo code
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