On May 4, 11:58*am, sf > wrote:
> On Fri, 4 May 2012 07:28:30 -0700 (PDT), A Moose in Love
>
> > wrote:
> > Very simple and tasty.
> > 3 stocks celery rough chopped.
> > 3 medium size carrots rough chopped
> > 2 medium cooking onions rough chopped
> > (next time I'll add garlic, didn't have any)
> > In a non stick stock pot, I gave the veggies a bit of a browning; no
> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
> > so. *Browned a bit more.
> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> > sprigs fresh rosemary (next time I'll add more), a handful of curly
> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
> > It was good, but a bit too hot. *I didn't realize that the cubanelles
> > were quite that hot.
> > Threw out all veggies except for the carrots.
>
> Looks simple enough. *I've never had the nerve to try vegetable stock,
> thinking I'd just end up with barely flavored water. *In any case, I'd
> leave out the garlic and chili (not that I don't like them or wouldn't
> add them later - just because I don't think they belong in stock). *So
> you thought your end product was worth the time and effort? *1.5 hours
> is pretty quick, IMO.

A veggie stock can be flavourful. Especially if you pan roast like I
did the veggies first. Making veggie stock is worth the time and
effort because it doesn't have the artificial stuff that store bought
stock does; preservatives etc. That's why I made it. If I could get
a fresh veggie stock at the store, at a reasonable price, then I'd buy
it, instead of making my own.
1.5 hours is pretty quick as far as stocks go, I didn't cook it longer
because I was reading on the net about veggie stocks, and a few
articles said that the taste starts to deteriorate if you simmer it
too long. I don't know how much truth there is to that, since when I
make a meat stock, I add vegetables and simmer for quite a few
hours.

>
> --
> Food is an important part of a balanced diet.