I really appreciate that you post longer videos here. I watched this on tiktok, too, but I so enjoy watching you, and sometimes I want more details. I doubt very much I'd make it, but I will likely write it into a story.

The more I re-watch this, the more I'm genuinely convinced that this is not only one of the "best" cooking videos on the platform, but, in some sense, the ideal Spirit of what this platform was, and should strive to return to, again, in some sense. There's obviously room for everyone, and all kinds of channels, but this video in particular is simultaneously informational, educational, and entertaining. Thank you for sharing.

1:33 it's myoglobin, not hemoglobin. Myoglobin stores oxygen in meat where hemoglobin transports oxygen which would mean it's in red blood cells. Great video!

I know a few butchers where I’m at that would charge for the pig head precisely because they know or have an idea what you’ll do with it. I helped make something similar but it wasn’t white it was gray and much thicker. It took us 26 hours but with nearly 2 days of prep and plenty of convincing to do to the head chef to let us stay overnight at the restaurant unsupervised and suffice to say we didn’t burn the place down we just used an insane amount of ingredients to yield a flavorful stock.

Your dedication to perfection is on full display in this video. Being of Cajun decent and my MoMo living during the Depression no part of any animal goes to waste. So, while daunting this doesn’t scare me... well maybe a little 😳

could you do a kitchen tour sometime? I love the setup

How do you not have an insane amount of views! Your videos are incredible. I love the combination of sublime cooking along with knowledge and great editing!! I especially love the anecdotes you throw in. You always amaze me!

Yes, Japanese tonkotsu broth is essentially the same process, with the same name, pronounced differently. 白湯 is pronounced "paitan" in Japanese. You can divide ramen broths into white "paitan" and clear/consommé style "chintan" (清湯), which is simmered for about 4-8hrs just below boiling.

Could you do like a hotpot series? Like just videos with your favorite hotpot recipes.

I made this scaled-down with most of a small chicken and a residential sized stock pot. It's delicious!

I’m reading Pachinko and it speaks of milky broths made from shinbones. Nice to put words to video. I’d never try this process myself. but I find it fascinating. 🌻

The brain is actually covered in a thin but strong membrane similar to the pericardium that surrounds the heart so it makes sense the brain would be intact if the protective membrane was never punctured or lacerated. My friend’s grandmother used to make bone broth from a calf or sheep head.

covid has kept me indoors most of the year but I can almost feel the warmth this would bring on cold winter days. Like a big ass hug!

Thank you for your unique take on disclaimers and all the information inbetween.

Your videos are beautifully done and full of knowledge and advice!!!!!

You’re masterful. Thank you for this. I can’t wait to try it

The music in the background combined with the narration and editing style is just just perfect.

Chef Jon, I’ve searched for this video for months, I love the dedication to the bone broth, it looks simply amazing. I’d love to try and make this but I can’t fuck up the warranty on my stove!

That! With the meditative music? And that voice? Calms! My! Soul! You are one gifted human being!

hi chef jon, i think you’ve mentioned this briefly in other videos, but what was your transition like from law school to being a professional chef? it must’ve been a big leap for you and it’s one i might want to embark on personally :) love all your content!

I'm so glad you popped into my twitter feed a couple months back, love your videos

I just love watching him and hearing his voice as he cooks! 🥰🥰🥰🥰🥰

This is still one of my favorite videos. Every time it pops up I need to watch it.

I love the longer video. Beautiful.

One of the best culinary vids ever. Exemplary editing and points for matching, jaded P.I. noir-style narration. Actually would make a great short film.

that lawyer bit cracked me up something good hahaha. youve got my sub, lots of info and good humor

SUBBED HARD!!! Great work, Chef!

I love it. Pork head is usually very cheap in my country. I will definitely be trying this ❤❤❤❤

From my experience, if you start your primary boil with cold water rather than hot you can rinse out more of the scums as the rising temps draws out the blood and other things gradually rather than locking them inside when you use hot water. I always think of it as the same as when you’re trying to extract the aroma of sth, like garlic, you’d always go through a slow-and low process first rather than dumping it in hot oil first.

I almost never post on videos but I just want to send a shout out and let you know how much I enjoy your videos. Your style is uncommon on KZfaq and I'm thoroughly enjoying it.

Regarding the “constant topping up the pot with water issue”, I remembered that most of the hawker noodle stalls here come with a long metal tap that constantly spouts warm water into the boiling vats. Perhaps a DIY solution involving a hose that connects to the nearby sink tap can allow for a night of uninterrupted sleep provided you can figure out the exact volume of water needed over a constant period of time.

I'm going to attempt a micro version of this in a crockpot and Dutch oven. I am inspired by your videos.

❤️❤️❤️❤️❤️ this ... ... ... Every second of it. How I've been making my broth, through trial and error ... Remembering my mum's and grandma's tips, in Europe.

Something about this seems profound. I don't know why but this video is making me feel this curiosity I haven't had since highschool

one of my favorite soups is korean oxtail soup and it is milky white like this one! there’s something so hearty and warm about soups like these

One year ago and you were still doing amazing things and trying to teach us. 🙏❤️

That video was, awesome! Thanks.

Great video and loved the music!

This shows me how much it takes to make a good stock . Bravo

That looks amazing!!!!!! 😋

Love the recipe even though, yeah, it's probably beyond my capacity to make it. Great show as always. I wonder what the chicken powder is for. Isn't there plenty of flavor from the days of boiling the head?

Can you do sleep stories? Your voice is very melodic and the accompanying music was perfect. Thank you.

And this is why we call you broth bae 😆😆... so glad you did this video, I find the north America/ western way of disgarding bones with nutrients in it so odd. I'm not going to lie, I do it too, but I prefer to boil the living daylights out of bones to get all of the goodness out. Maybe it's a carribean thing, or maybe I feel aligned with my ancestors who didn't waste... my parents always chewed softened bones to suck the goodness out 💛😂

glad this came to my reccomended!

I like this style w the voice over the best! It’s much more engaging vs watching live cooking, which can feel a little more awkward. Hope that’s helpful feedback, I also think the mic/vocal tone quality is superior here, small detail but sound mix is so crucial! GL!!

deeply appreciate this

I love the paradox of this video. As you guide through this long process you finish by telling us not to ever make this LOL. New sub here! I absolutely love everything you did with this broth and I love the idea of not wasting the head. In my heritage (southern Indian) we do something similar with goat heads. I would love to try this broth as a noodle soup with chili oil. Or also with dumplings. Good stuff. Good video.

wow i couldn't believe how clean those bones ended up

Wow. It must taste amazing. You could always Use a separate burner to make it. I like the way you make your chicken broth as well.

It feels weird to say, because we are not alike in several obvious ways. But you're my people. It is nice to see you.

Love the background music

please write a cookbook with all your weird recipe and flavor ideas. i would buy it instantly

Finally a real cooking video

This guy is the second food content creator I've come across that was going to be a lawyer.

"This is definitely going to fuck up the warranty on your stove..." 😂😂😂😂 Your content is GOLD!! 🤗❤

Fantastic video

Great looking broth, solid video. A+

Truly an inspiration

Thanks for sharing this. Learned a whole lot. The ending tho, such a thirst trap.

@4:02 the most satisfying thing I’ve seen on KZfaq this year

Wow just wow!!! Bravo 👏👏👏👏

Great kitchen!!!

I don't know what's hotter here... The stove or the chef 😳

Do you think keeping the water at boil point while cooking simmering gets more flavour out compared to, let's say ~95 Celsius, slow cooker style? I have been doing it the latter method mostly due to the fact that the water barely evaporates, so I can leave the stock almost unattended. You mentioned the bubbles breaking down the meat parts - perhaps that is worth taking into account.... Recently I have been making ramen that way from chicken / duck (gonna look for some bones and other parts that are not usually found in supermarkets) and after 24h the meat comes out essentially tasteless - a desirable result indeed. Also, have you tried prebaking the meat for stock? Is it worth the additional effort in your opinion if you did?

This back ground music is amazing

Love the disclaimer.

Excellent content!

A mug of this broth would be amazing. Could this be done in a crock pot?

I'm learning so much from your channel, in just a few weeks. I dig the way you used two burners to heat that huge pot, I do that too. You were a law student? How did that bring you to this? Very cool that you made the transition, it just seems like a long road in between. You seem like a good dude.

The Indian Classical music in the background is just 👌

Good stuff bro

"The process is easy but it's the commitment that gets you" damn that hit hard

Awesome video, I'd love to try it :) One question, you said the brain is still there and does not get into the broth, but when you crush the bones, there is nothing in it. I'm a bit confused, do you take the brain out at some point? Or does it eventually get into the soup?

How much bone by weight do you recommend to yield a similar amount of stock seen in the video? Great video by the way. I am incredibly inspired by your work and commitment to the art. Best wishes

That was amazing.

What is the name of the background music? It sounds amazing!

Cool channel man, I'd like to know the price you'd sell cook and ship. Awesome work I'm curious to buy some. Instead of pork beef please. Thanks and I'll be checking your other vids.

Wow, I love how honest your are with yourself and your cooking, would you consider teaching your community how to make Pho broth? It’s a difficult process for some of us! Thank you

You're an artiste. Said in the voice of J.J. Evans!

Always the true chef recipe is hidden underworld of KZfaq.

we live in a small apartment but do this with a 70 liters pot for tonkotsu almost every 2 month, we boil head and feet for 20h on high heat and the result is unbelievably good

Amazing!

4:02 is pure magic.

This was mesmerizing. Can i ask, you mentioned that the brain was still in the head but none of thst went in the stock. But when you crushed the dried skull, it was completely hollow, where did the brains go

Really impressive

This is amazing. 6 minutes, felt more like 2. Screw my warranty I'm making this.

A broth that is so dangerous that I can possibly get sued if I make it? **grabs a shotgun and looks for a wild pig**

You might want to turn down the heat just one notch. You'll top off with less water but it will go a little slower. Personal preference, a very slow boil isn't that different in temp from an absolute raging boil. Theoretically they should be exactly the same temperature.

Jon - interested in getting the specs and model for that chamber vac. Never seen that brand before, but in the market for one. Assume you could easily do this outside with a propane burner also?

The Indian music in the background fits surprisingly well

加油廚師!

The background music 🎶......why does it feel like something you play at the Ganpati visarjan 😳🤭🤭....or the shankhdhvani in the morning 🤣 ..ok now. The middle part is something that you listen at a wedding 😂

Just for the warranty comment you got my subscription

I appreciate the hard work and effort put in to make this, however can you show us an 'home kitchen friendly' version with leg bones, trotters, chicken feet etc pls? Also RIP my gas hobs :'(

TLDR: Collagen tastes good, it’s not harmful but it also isn’t “good for you” or offer any health benefits as a consumable product. A lot of science to follow. Disclaimer: This is in no way medical advice. Your dietary choices are up to you. This is strictly intended to be educational. Where I went to medical school, both professors who taught Biochemistry were first gen Chinese American-not that it exactly matters, but it’s a matter of fact. When we were having our lecture about collagen from one of them, he took some time to talk about collagen fads and misconceptions. Here is what he had to share with a class of medical students based on his expertise in human biochemistry. The human body makes over a dozen types of collagen, and all are used for different purposes (for example, type 4 collagen is used for the glomerular basement membrane (GBM) which is part of the structure that filters blood in the kidney-it mostly keeps protein out of your urine, so when you have a “nephrotic syndrome” = a lot of protein in the urine +/- a little blood, that’s what is usually damaged). The most common (>90%) type of collagen in the body is type 1, and if I can infer any chemical similarity between mammals and humans (which can sometimes be false, but also sometimes true), the collagen you get from cooking meat and extracting protein from ligaments, tendons, and the internal matrix of muscle and bone, is almost certainly type 1, so I will focus on this type since most other have important (especially for me and people who live with collagen-related disorders) yet niche functions and contribute very little if any amount to dietary collagen (unless you’re eating kidney-why not). Type 1 collagen is made from two genes, COL1A1 and COL1A2 that make type 1 procollagen alpha 1 and 2, which are exported from the cell and extracellular enzymes process the procollagen into triple-helix fibers which have covalent bonds between them, producing a linear protein with considerable mechanical strength. Collagen plays roles in wound healing, extracellular matrix reorganization, and many other things, but we’ll get there in a sec. Shifting gears now, dietary protein is any protein that is sufficiently available in our diet for us to mechanically and chemically digest it, then absorb it before it becomes poop. When we talk about dietary collagen, it has to be cooked long enough for all of this cross-linking to be broken, then we can digest it. It is then broken down into individual acids so we can absorb it in the small intestine. First point: Any protein we eat must be broken into monomers (“building blocks”) called amino acids, or else we can’t absorb it. Second point: The amino acids that make up collagen are glycine, proline, and hydroxyproline in equal molarities. All three are non-essential* amino acids, meaning your body can make them from glucose or other amino acids and you are not required to get a bare minimum in your diet and extra dietary amounts beyond your need get immediately translated into energy, glucose storage (glycogen) or fat tissue. * Proline is conditionally essential, but you need a genetic deficiency or severe malnourishment for that to hold true. Based on these two points, collagen needing to be broken down to be absorbed and being composed of 100% non-essential amino acids, means that there is no conceivable benefit from dietary collagen. It is illogical. That said, I love eating tendon, ligaments, bone broth etc, and sometimes I will say to friends “It’s supposed to be good for your health,” as an inside joke between people who have walked through the hell of medical school. At the end of the day, it tastes good and it isn’t harmful. It is basically equal to other forms of protein. But a word of caution: Since it contains no essential amino acids, collagen must not be a unique source of protein in the diet. Whether it comes from meat or vegetables (all essential amino acids can be found in varying concentrations of either), the human body requires at least so much of each of these every day, because we can’t make it ourselves. The exact amount varies by age, gender, body mass, activity level, etc., but the average for adults is a good place to start. For pediatrics, you have to do math. Always math.

"A pinch of marketing" - Classic.

I just found your channel. And that broth looked great. I'm not going to try it, thank you for the warning. I don't eve like to run my dehydrator overnight without someone looking over it

Wow the time and gas this will take to make is alot but still amazing

I like your Lululemon hoody!

Chef have you tried making this broth in a pressure cooker?