The ULTIMATE 24 hr bone broth for Pho

hey guys and welcome back to the channel my name's leighton and today is a really sad day it's sad because i'm saying goodbye to my sony a7s ii this was my very first camera and it was one that i learned videography on and i guess it'll always be special to me in a similar way to how you remember the very first car that you learned to drive in which in my case was mum's mitsubishi station wagon and even though that was a bit of a shitbox my fondest teenage memories were in that car but as a wise man once said you gotta learn to drive the falcon or the magna before you get to drive the ferrari and i've since upgraded to the ferrari which is the sony fx9 which i'm shooting on right now i've had this camera for a year and a half shot hundreds of videos but today i wanted to share with you my all-time favorite clip and it's called the ultimate 24-hour bone broth for those who don't know me i'm a chef and i'm a specialist in making fur now whenever people think of a specialist they automatically think of a specialist doctor but no one ever thinks about a specialist chef and it might sound funny but it's serious business too and just like a specialist doctor people book in to see me to come and enjoy a high-end soup and the store here has a title for selling australia's most expensive bowl of fur the fur duckbit dam or dba which is currently on the menu for 63. so when you're selling soups that expensive you better be able to back it up with a tasty broth and in the video i'm about to roll it just gives you a bit of an insight into just how much work goes into the fur here i shot this over two days and broke it up into three parts so i hope you guys enjoy [Music] hey everyone and welcome back to another video so today is bone day it's similar to leg day down at the gym except we don't skip the workout nor do we skimp on bones so behind me is a couple of cartons of beef bones 120 kilos in fact which by industry standard is quote unquote way too much bones to be using but we don't really care because that's what sets this store apart and we believe that the cornerstone of any great broth is a lot of bones a lot of time and if you got a rational 311 that helps too so in this video we are going to be taking a closer look at how we process the bones here at fur cue to produce a legitimate 24 hour bone broth so [Music] [Music] so that completes our bone workout as you can see there was quite a bit of work involved and a lot of heavy lifting but now with that out of the way i've set the 311 behind me to run for 24 hours which is the maximum time that the machine allows it's almost it's almost 11 o'clock now so i think it's time to head off home but before i do that i thought i'd take a sample of the broth at the very start of the process so that we can do a bit of a comparison tomorrow when the broth matures at 24 hours so if we take a quick look at it now there's not much going on and the color is quite clear but with a bit of time we'll see what happens tomorrow you call me a saint but you know i'm a [Music] stranger [Music] [Music] hey everyone and welcome to day two the bones next to me have spent a full 24 hours in the pan so let's take a look at what the broth looks like now [Music] all right so this is what a proper 24-hour bone broth should look like we don't fake our times here 24 hours means 24 hours and it's been going on that long that it's even developed a fat crisp layer on top now if we compare it to what we started off with last night you can see that the difference is day and night colors look great straight out of the box and i haven't even added any extra saturation in posts as for the clarity test you can't even see my hand on the other side of the glass now this is a great little test next time you're out having any kind of suit because doing something so simple as looking at the clarity of the broth can give you a good idea of how much bones was used and how long it was simmered for so just to give you an idea of how concentrated our broth is what i've done is i've chilled it and now i'm going to empty it onto a table and see how it stands up so i'm just going to run my knife around get rid of the fat layer i should have used a different glass i wasn't really happy with that so i think i'm going to do this again but this time i'm going to pick a more cylindrical container okay so we're gonna try this again oh you look [Music] cause i'm worried worst player hey everyone and welcome to part three of the 24 hour bone boss series now vietnamese people have been doing for for well over 100 years and when it comes to removing bones from the pot even though we're in 2020 unfortunately it's still manual labor so in this video i'm going to be giving you a quick overview of how we remove beef bones here as well as some tips and tricks now people say you got to go to a gym to get a good workout but who needs a gym when you got a commercial kitchen and i guarantee you that after you've lifted 120 kilos of beef bones for reps uh you'll be ready to hit cable avenue because you've got the pump now the guys here have done it that many times that when it comes to bone day they're sucking down a pre-workout as they walk through the front door because they know things about to get real which brings me to tip number one use a heavy duty bin liner because when you're dumping such a big load forget the domestic and go straight for the heavy duty stuff i recommend the grunt heavy duty clean up bag you can find it in all six down at bunnings rockley and it is really strong now on this particular occasion we ran out of the grunt um heavy duty bags so what we did was we ended up using just our normal bin liners if you're gonna do this then i recommend double or triple lining the bin since we're on the topic of bunnings this leads me to tip number two use cable ties to tie off your bin liner you can find these in aisle 47 of the electrical section in bunnings rockley i frequent there at least once a week so i know this stuff off by heart and what you're going to do is you're going to buy the really really thick ones don't go buying the little cable ties because they're not going to cut it not going to cut it tip number three is to split the load now this one's really common sense but if you've got 120 kilos of bones split over two bins that's 60 kilos at bin which makes it more manageable tip number four is to use a bin with wheels now trust me no one wants to drag a heavy bin 200 meters down the road to dump it so save your energy and use a bin that has wheels on it tip number five is to team lift don't be a hero save your back because it's not worth it and grab someone to give you a hand to dump the bones into the bin now for whatever reason my camera stopped working when we did this so i'm gonna let my boy drake fill you in on this scene way off in the deep end like usual tip number six and i can't stress this enough is you do not dump bones into a council bin because what's going to happen is old mate's going to come through and try and collect it on a friday morning and he's going to try and pick that up and then an alarm alarm's gonna go off in his cabin saying this bin's way too heavy you'll end up with a big sticker on the side of the bin saying you shouldn't be throwing bricks and construction rubbish in there and then you're gonna spend the next day trying to fish out that bag of bones and by then it'll be all nasty and smelly with the bin juices and the maggots and trust me life won't be so good then life is good tip number seven is to keep the fat because fat is flavor and we've just spent 24 hours to produce this so why waste it i usually keep about a dozen containers worth which i then use to see a brisket and oxtail and any other beef related dishes which gives you a much better result than just using plain oil so 120 kilos of bones produces two to three inches of beef fat and it gives you a really nice shade of yellow on top i refer to this as my yellow or b fat yellow unfortunately i end up with way too much beef fat so we end up throwing out the rest which is a real shame because i could have taken a leaf out of the movie fight club and instead of throwing that fat away produce bars or soap with it so after all that hard work perhaps the most satisfying part is save till last and for me personally it's pressing that tilt button on the 311 and watching the broth flow down so this is a one-to-one bone broth we started with 120 kilos of bones and we produced 120 liters of broth these are divided into containers which then go on to further processing to turn into the luxury blend fur but i'll cover that in another video so this concludes the three part 24 hour bone broth series and i just wanted to tail off this video by saying a couple of things let's be completely honest i know some of the tips and tricks in this video are going to be completely useless to a lot of people if you didn't learn anything hopefully it's been entertaining i've got another batch behind me and as always thank you for watching i'm let this one run overnight and i'll see you guys in the next video you

Channel: Leighton Pho

Views: 21,665

Keywords: beef noodle soup, food vlog, nha hang viet nam, pho, pho queue, pho restaurant, pho soup, pho restaurant, soup, vietnamese, vietnamese chef, vietnamese food, vietnamese pho, bone broth recipe, how to make bone broth, beef bone broth, the best bone broth recipe, sony a7sii, sony alpha, rational kitchen equipment, rational selfcooking center, self cooking center, rational variocooking center, frima, rational, rational ag, variocookingcenter®311, variocookingcenter®112l

Id: KF93vivgXd0

Length: 16min 24sec (984 seconds)

Published: Thu Dec 24 2020