>>> I'M CHEF MICHELLE
BERNSTEIN.
GET YOUR PAD AND PAPER AND GET
READY TO LEARN.
I AM GIVING YOU BASICS IN THE
KITCHE
THIS IS SOUTH FLORIDA.
IT IS WHERE I LIVE AND WORK.
I'M CHEF MICHELLE BERNSTEIN.
SOUTH FLORIDA IS MORE THAN
SUN, SAND AND SEA.
IT IS A LIFESTYLE OF FASHION,
SOUND, CULTURE AND OF COURSE
FOOD.
FOOD WITH TASTES FROM ALL OVER
THE WORLD.
JOIN ME AS WE CELEBRATE THE
FOOD OF SOUTH FLORIDA.
>> AND THE PEOPLE WHO LOVE
IT.
>> JOIN ME AS WE EXPERIENCE
"SO FLO TASTE."
>> WELCOME, TASTE BUDS.
I'M CHEF MICHELLE BERNSTEIN
AND WELCOME TO "SO FLO
TASTE."
THERE ISN'T A WEEK THAT GOES
BY WITHOUT SOMEBODY ASKING ME
BASIC QUESTIONS ABOUT
COOKING.
TODAY I THOUGHT IT WOULD BE
FUN TO START SOMETHING NEW ON
THE SHOW.
A TIME TO HELP THOSE NOVICES,
NOT YOU, OF COURSE, WITH SOME
IS VERY BASIC TECHNIQUES TO
USE IN THE KITCHEN.
I AM CALLING IT MICHELLE'S
KITCHEN HAVES.
THE MOST BASIC THING IS
CHICKEN STOCK.
TO ME CHICKEN STOCK FEEDS --
NEEDS GELATINOUS QUALITY.
IT IS STICKY ON ON THE TONGUE
AND EVEN ON YOUR HANDS AND IT
ADDS TO THE VISCOSITY OF A
NUMBER OF SAUCES AND THINGS
YOU CAN DO.
IT IS REALLY THE BASIS TO MY
KITCHEN IS A GOO CHICKEN
STOCK.
IT IS BASICALLY ABOUT TWO
TIMES THE AMOUNT OF ONIONS TO
ONE OF CARROT AND CELER
LEEKS ARE OPTIONAL.
CHICKEN PARTS.
MOST PEOPLE THINK, OH I WILL
JUST THROW A CHICKEN IN THE
POT AND YOU HAVE CHICKEN
STOCK.
NO.
FOR ME, THESE ARE THE
ESSENTIAL PARTS TO A GREAT
STOCK.
BY THE WAY, WE GOT THIS AT
DELAWARE SEAFOOD AND CHICKEN
FARM.
THIS IS BASICALLY THE BACK
PART OF THE CHICKEN.
THESE ARE CHICKEN NECKS.
AND FINALLY THE CHICKEN WING
IS WONDERFUL.
II KNOW IT HAS A LOT OF FAT,
BUT IT IS THE BEST FOR A
CHICKEN STOCK.
I WELL MAKE IT SIMPLE AND DO
IT AT THE SAME TIME.
SOMETIMES I PUT THE CHICKEN IN
AN HOUR BEFORE THE
VEGETABLES.
IT IS OKAY.
IT DOESN'T MATTE
DON'T OVER FILL THE POT.
WE WANT A QUARTER WITH THE
CHICKEN PARTS AND THE REST IS
A BIT OF VEGETABLE AND YOU
WANT A LOT OF ROOM FOR THE
LIQUID.
YOU NEED IT ALL TO MOVE AROUND
IN THERE.
WE WILL THROW SOME OF THE
NECKS IN THERE AND THEN
FINALLY SOME BACKS.
JUST A COUPLE.
WE PUT IN CARROTS, CELERY AND
ONION, TWO BAY LEAVES AND FIVE
PEPPER CORNS IN HER
FINALLY, THE MOST IMPORTANT
PART, ICE WATER.
WE WILL WANT TO FILL
EVERYTHING UP AND WE WANT TO
FILL IT UP AT LEAST TO 30%
ABOVE ALL OF THE VEGETABLES.
LIKE I SAID, YOU WANT A LOT OF
ROOM FOR IT TO COOK.
WE WELL BRING IT UP TO A BOIL.
PLEASE DON'T WALK AWAY BECAUSE
WHEN YOU BOIL STOCK ALL OF THE
FAT IS MIXED IN WITH THE GREAT
BROTH.
YOU WANT TO BRING IT UP TO A
BOIL AND AS YOU SEE IT BRING
IT IT DOWN TO A SIMMER AND LET
IT IT -- LET IT G
IT IS A BEAUTIFUL CHICKEN
STOCK.
WHAT WE WILL DO BECAUSE WE
WANT A CLEAR CHICKEN STOCK IS
STRAIN EVERYTHING OUT.
USING A LADLE STRAIN
EVERYTHING OUT O THE STO
LEAVING YOU WITH BEAUTIFUL
BROTH AND ONE LAST THING.
YOU WON'T USE IT YET.
YOU PUT THIS CHICKEN BROTH
INTO YOUR REFRIGERATOR IF YOU
CAN OVERNIG.
THIS IS A GREAT WAY TO REMOVE
THE FAT OF THE CAN YOU SEE
THIS HAS A JIGGLE LIKE A
JELLO?
THAT'S THE PROOF WE MADE A
BEAUTIFUL CHICKEN STOCK.
I POURED IT INTO THE BOWL
BECAUSE I WA YOU TO SEE THE
LAYER OF FAT ON THE TOP
IT IS OKAY IF YOU THROW A
LITTLE OF THE TOP AWAY, BUT
YOU REALLY WANT TO TAKE ALL OF
THAT FAT.
ALL RIGHT, SO HERE YOU HAVE
IT.
IT IS BEAUTIFUL GELATINOUS
CHICKEN STOCK.
NO SALT.
NEVER, EVER, EVER PUT SALT IN
THE CHICKEN STOCK.
THIS CAN BE PUT IN ANY KIND OF
CONTAINER YOU FREEZE WITH.
PUT A DATE ON IT AND PUT
CHICKEN STOCK ON IT AND YOU
HAVE SOMETHING WONDERFUL FOR
THE FUTURE OF ALL OF YOUR
RECIPES.
THIS IS A POACHED SNAPPER.
I USED SOME OF THIS CHICKEN
STOCK AND LITTLE BITS OF YINER
YINER -- GINGER AND WE PUT IT
IN THE BLONDE CHICKEN STOCK
AND A LITTLE SEA SALT AND
OLIVE OIL AND YOU HAVE SO MANY
THINGS THAT IS TRULY LIMITLESS
AND ENDLESS
COME ON BACK BECAUSE I HAVE SO
MUCH TO TEACH YOU.
THERE IS A WORLD OF EXCITEMENT
GOING IN THIS KITCHEN