@brandonskier | Creator profile on Nutcake

What kind of content does Brandon make?

Brandon brings a refined approach to home cooking, sharing detailed recipes and techniques across Instagram. His expertise shines in crafting foundational stocks and sauces from scratch, from rich beef stock to complex XO reductions. Viewers can also find step-by-step guides for preparing delicious seafood, pasta, and vegetable dishes, making gourmet meals accessible.

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Reposting because everyone needs a good Brown chicken stock

Ingredients:
4lb chicken backs
2lb chicken feet
2 yellow onions
6 carrots
8 ribs celery
5 sprigs thyme
2 fresh bay leaves
10 parsley stems
10 black peppercorns
10 quarts water

Preheat oven to 425f

Clip the nails from your chicken feet then lay out the feet and the backs on a lined tray and roast for 20 minutes or until deeply browned on all sides. Drain the chicken fat from the tray and reserve the fat. Take a splash of water and scrape the trays to pick up all of the browned bits and add it to your pot with the bones.

Add all bones and feet to a pot and cover with water and your browned bits from the trays. Bring to a simmer and after about 30 minutes you’ll see a bunch of foam rise to the top go ahead and give it a really good skim. Now you just need to skim every now and then.

Cut up all of your mirepoix and toss in a little bit of the reserved chicken fat and roast in the oven for 10-15 minutes or until you’re starting to get some color.

After 4 hours of simmering add the mirepoix and aromatics and continue simmering for an additional 2 hours. Strain and cool. Use within 1 week or freeze for 3 months.

Tomato beurre monte with tomato oil 🍅

What you’ll need:
5 Very ripe tomatoes
1/4 c tomato water
1/2 c unsalted butter
Salt to taste

1/2 c neutral oil for tomato oil
2 tbsp tomato paste

Begin by grabbing a strainer lined with several layers of cheesecloth. Place that bad boy over a bowl. Proceed by removing the stems from your tomato’s and blending them. Pour into your prepared strainer and allow this to strain for a couple hours. Don’t try to force or squeeze the liquid through, it will force through particulates and make it cloudy.

Take the pulp leftover from straining and get it into a pot and add the tomato paste. Cover with oil and place on the stove. Turn the heat to medium low and gently fry until there are no longer many bubbles and everything is a deep deep red. Around 8 minutes. Strain and reserve.

To make the tomato beurre monte, take the tomato water and pop over low heat. Once it’s warm, whisk in the cold butter a little bit at a time. Once all the butter is incorporated, taste for salt.

Reposting because everyone needs a solid stock recipe. This batch is designed to have loads of collagen and gelatin for sauce making.

Ingredients:
4lb beef neck
4lb beef knuckle. You can also add a few marrow bones
2 onions
5 carrots
6 ribs celery
5 sprigs thyme
10 black peppercorns
2 fresh bay leaves
12 quarts water
Tomato paste

Preheat your oven to 425f/218c

Lay your bones on a tray lined with a rack and roast for 30-40 minutes until deeply browned. Brush all of the bones with a thin layer of tomato paste and pop back in the oven for 3 minutes until the paste is a deep brick red.
Place the bones in a pot and cover with water. Bring to a simmer. After around 40 minutes give it a really good skim.

The ideal temp to simmer is around 180f/85c-200f/93c. This temperature is when collagen gets extracted and breaks down into gelatin.

For the mirepoix the ratio is 50% onion 25%carrots 25% celery. Take a quarter of the onion and place it in a hot dry pan to char one side. Roast the rest of the veg in the oven for 8-10 minutes until you have decent color.

After simmering for around 6 hours add your mirepoix and aromatics. I add it in the latter half of simmering because it’s easier to skim with less junk in there and the veg doesn’t need that long to impart its flavor. Simmer for an additional 2 hours then strain. Cool and use within 1 week or freeze for 3 months.

For the remouillage or second stock, cover the bones with fresh water and simmer again. You can add fresh mirepoix if you want as well.

🤌🤌 itsa spicy pomodoro! 🤌🤌

What you’ll need:
2 cups cherry tomatoes
28oz can San marzano tomatoes
1 yellow onion
5 gloves garlic
2 tbsp Calabrian chili in oil
20 leaves fresh basil
Olive oil
Salt

Begin by mincing your onion, grating your garlic, and cutting your cherry tomatoes in half. Chop up your Calabrian chili if it wasn’t already. Hand crush your canned tomatoes.

Preheat a pot over medium low heat and add a few tbsp of olive oil. Once it shimmers, add the onion and garlic. Saute for 3-4 minutes then add the Calabrian chilis. Mix mix mix and add the cherry tomatoes. Add a small pinch of salt and cook these down until they’re starting to soften up, around 8 minutes. Add the crushed tomatoes from earlier and bring to a simmer. Simmer for 30 minutes, coming by to stir especially around the bottom every now and then. Tear in 10 of your basil leaves and simmer an additional 30 minutes. You want the sauce to thicken up and no longer taste watery at all.

Pass through a food mill now if you so desire.

Season to taste with salt and reserve for all your tasty dishes.

For the pasta pickup I simply sautéed some more cherry tomatoes and tossed together with sauce and pasta

Who is Brandon’s audience?

Brandon's audience is likely comprised of home cooks and culinary enthusiasts in the US seeking to elevate their kitchen skills. Their intent is to learn practical cooking techniques, master foundational recipes like stocks and sauces, and explore specific cuisines such as seafood and pasta. Given Brandon's impressive 5.73% engagement rate on Instagram, which significantly surpasses benchmarks (TikTok ~3.0%, Instagram ~1.5%, YouTube ~2.0%), his audience demonstrates a highly engaged and receptive community, indicating strong potential for conversion on Nutcake.

Which creators are similar to Brandon?

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