I always enjoy watching Rick cook. His relaxed approach is great, and he's occasionally (perhaps unintentionally) hilarious.
@WilliamWallace817
2 жыл бұрын
I have to say that I love these videos. What an incredible series. Thanks, Rick
@aaronconnell2152
2 жыл бұрын
Same, i'd say regular releases and this channel will blow up.(as much as anything blows up on youtube these days anyways)
@davidsmith8997
2 жыл бұрын
Making a nice stock is on the one hand a bit of a prim pain because you're not making it for itself. But then it's also such a lovely, relaxing commitment to making the next dish just so much better. Not to mention that it makes the whole house smell so comforting.
@johnsmith-rs2vk
2 жыл бұрын
If using fish heads , don't forget to cut out the gills otherwise the fond will be bitter . Slow simmer for Max .25- 30 Mins . Max . or the fond will congulate .
@parakidd
4 ай бұрын
First time seeing this channel or video. When he said “oh butter where are tho” got me.
@JonniePolyester
4 ай бұрын
The Padstow Jazz Festival was on during the making of this video I hear 😂❤
@alexandermethven
4 ай бұрын
Well done,rick,.👍
@DarthTed369
2 жыл бұрын
The Marco Pierre White school of Stock Pottery works for me… 😄
@simonhopkins3867
Жыл бұрын
1 problem I've found with makeing great stocks is when you taste it! Sometimes I could just get a cup and drink it all with some bread and butter. 🥖🍵😋
@astroboirap
2 жыл бұрын
the way his oce broke when he said "big PAN" lolllllllllllllll
@jonnylons1
2 жыл бұрын
Spreadable butter….come on Rick…!
@gordonlove7717
2 жыл бұрын
I can imagine lots of people doing this after coming home from work. Then you realise you have f'all in the fridge.
@mikaelwadeberg9833
2 жыл бұрын
Nice.
@nigelpollitt5124
7 ай бұрын
But what if you don'jt have fish carcasses? Recipes like this presume you can get hold of fish bones. What could you use if you just have what you can buy in a supermarket, ie, whole fish?
@valeriegarrity5773
4 ай бұрын
I use the shrimp tails and deviled crab shells from Captain D's and boil them with a little ACV for seafood stock.
@obscureentertainment8303
Ай бұрын
Fish stock pots. Or buy a fish for a different meal and then save the bones from that.
@Fumingzeus
Жыл бұрын
Can you freeze this?
@TheWhiteleather
Жыл бұрын
Yes. In a deep freeze it will last 6 months. In your basic home freezer figure 3 months at the outset. I freeze all my reduced broths in ice cube trays so I can add one or two cubes to a rice dish or a fish dish.
@MrMaximisation
10 ай бұрын
@@TheWhiteleather Top idea!
@TheWhiteleather
Жыл бұрын
So...I was buying fish. The whole fish was $10 per lb. The filets of the same fish were $20 per lb. I opted for the whole fish. After filleting, the 'meat' I got was roughly $26 per lb. But then I had the carcasses and made stock. That only took butter, wine, herbs, shallots, carrots, celery, salt, pepper and time. Not only time to cook....but time to clean up all the utensils for the stock unrelated to the dinner I was planning. The filets at $20/lb were a bargain.
@peterjonas1545
9 ай бұрын
Can I get one blunt, rusty knife.😆
@billy4072
2 жыл бұрын
Beetroot. Who knew .🤔🙄
@kelvinsparks4651
2 жыл бұрын
Great video, I'd rather see you using real British butter though rather than that lured pack rubbish.
@jackmidd123
2 жыл бұрын
Just a bit of product placement. Were you not lured in?
@yeahbuddy4712
2 жыл бұрын
@@jackmidd123 Now come on, trying to butter people up with jokes..
@wezzuh2482
Жыл бұрын
Lurpak is regarded as some of the best butter in the world, though.
@kurluk04
Жыл бұрын
@@wezzuh2482 it’s awful 😂😂
@jackrobertshaw
Жыл бұрын
Am i the only one to see the Hypocrisy in this video?? Saying multiple times how sinical it is to waste fish frames/heads.. then proceeds to say he's going to throw away a full pot of edible vegetables 😂 surely there is an invention like a round mesh disk to keep the fish in the pot separate to the veg so that the veg can be bended to a soup after and not thrown away??
@Pat14922
Жыл бұрын
The veg has given its flavour to the stock. If you taste them, they taste watery, which makes sense 3 pints fo water to an onion couple of carrots and a celery stick . You can blend the veg into the stock, and you get a creamy texture, but then you cant use it in a classic sauce, or at least not as easily.
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