tell me your secret to making a great vegetable stock

tell me your secret to making a great vegetable stock

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  1. 1 month ago
    Anonymous

    Save all your trash peels from carrots and cabbage and potatoes and shit (in the fridge) and then boil them and add salt and wait 40 minutes and strain them and huwah lagh

    • 1 month ago
      Anonymous

      i always assumed thats how you make veggie stock. celery is a good thing to add too

  2. 1 month ago
    Anonymous

    MSG.

  3. 1 month ago
    Anonymous

    Chicken bones

  4. 1 month ago
    Anonymous

    Do like the hebrews in Europe and brown everything

  5. 1 month ago
    Anonymous

    maillard the vegetables in oil first

  6. 1 month ago
    Anonymous

    Finely chop the pieces or grate them instead.

  7. 1 month ago
    Anonymous

    Meat and bones

  8. 1 month ago
    Anonymous

    I don't see the point in vegetable stock. I just save all the soffritto trash peels in the freezer and add them to chicken carcasses to make chicken stock or buy marrow bones to make beef stock. always roasted in the oven first

    • 1 month ago
      Anonymous

      It's for vegetarians. Tbh heavy vegetable soups made with veg stock are the only thing that gets me through lent.

  9. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      This pretty much for a simple but delicious base.

      For a more intense flavour add bay leaves, pepper corns, mushrooms, as well as thyme and rosemary if you like those (wouldn't combine these two with parsley though).

      Avoid adding potato peels, the starch makes it harder to achieve a clear broth and dulls the flavours you want to perceive in the stock.

      Add brown onion peels if you want a deep golden color.
      Once the stock has come to a boil, reduce to (very) low heat and let it simmer gently, anywhere from 30 minutes (small batch for a quick soup) to 12h for a rich and deep stock.
      Don't agitate your stock if you can avoid it.
      Skim any scum rising to the top.
      If your stock end up cloudy after all, drop a couple of egg whites into it while it's still hot and pass it through a fine mesh strainer (a chinois is the perfect tool for this). This technique is typically used in consommé, see pic related. Works even better in meat stocks.

      • 1 month ago
        Anonymous

        Oh yeah, if you want a really deep flavour profile you can rost your veggies in the oven with a bit of tomato paste.

        And probably the most important part of all: Use a good quality water. My tap water is perfectly fine to drink for example, but it's also so rich in limescale that it's just not very pleasant to drink. You do not want a water like this in your stock.

      • 1 month ago
        Anonymous

        >For a more intense flavour add bay leaves, pepper corns, mushrooms, as well as thyme and rosemary if you like those (wouldn't combine these two with parsley though).
        Parsley, thyme and bay leaves are the basic herbs for basically every fond i've ever seen.
        >Avoid adding potato peels, the starch makes it harder to achieve a clear broth and dulls the flavours you want to perceive in the stock.
        I'd avoid every peel in general as those contain bitter substances.
        >Add brown onion peels if you want a deep golden color.
        Rather use caramel colouring if you're just going for a dark colour.
        >Once the stock has come to a boil, reduce to (very) low heat and let it simmer gently, anywhere from 30 minutes (small batch for a quick soup) to 12h for a rich and deep stock.
        Absolutely not necessary for vegetable fond. 2 hours is enough. Rather buy more cheap ass vegetables than wasting so much time and energy.

  10. 1 month ago
    Anonymous

    >grow vegetable in ground
    >it tastes like shit
    >boil the frick outta it
    >the water tastes p good

    what is this magic?

  11. 1 month ago
    Anonymous

    Don't use vegetablees
    moron

  12. 1 month ago
    Anonymous

    >tell me your secret to making a great vegetable stock
    Doesn't exist
    Stock is made from bones, broth is made from flesh, veggies ain't got bones

  13. 1 month ago
    Anonymous

    Don't waste your time

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