nanainlove98 wrote:
> Vegetable Stock
>
>
> With the exception of cabbages (which include broccoli and
> cauliflower), which can overpower the flavor of vegetable stock, you
> can use all kinds of vegetables for this stock. The flavor will vary
> slightly, depending on the mix you use. Tomatoes can also overwhelm
> stock flavor, so while I do use them, I keep the amount small (unless
> of course, you want a strong tomato flavor). Some people feel that
> asparagus also overwhelms the stock. I personally don't agree, and
> find that asparagus adds a depth and richness to vegetable stock.
>
> Making vegetable stock is a great way to clean out the refrigerator of
> food that is less than fresh, don't limit your stock making
> ingredients to whole vegetables. Start saving peels (well washed, of
> course) and trimmings while you cook. Your stock will be strained
> before being used, and all those unattractive peels will be gone, but
> they will have imparted a lovely flavor to your stock. Some excellent
> vegetables (and vegetable scraps) to use a onions, garlic,
> potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas,
> corn (empty corn cobs can also add lots of flavor to veg. stock),
> parsley, green beans, beets, bell peppers, scallions, green onions,
> shallots, fresh basil or other herbs, etc., etc.
>
> You can also add some fruit or fruit scraps to your vegetable stock
> ingredient mix. Apples, pears and even pineapple works well.
>
> A good rule of thumb is to have about half solid ingredients to half
> water. It's a good idea to throw in a tablespoon or so of whole black
> peppercorns and a bay leaf or two for added flavor. Cover your
> ingredients with the water, bring to a boil and let simmer for about
> an hour. Cool and strain to remove any pieces of vegetables, fruit or
> scraps. That's all there is to it. You've just made vegetable stock.
>
> You should Never add: Some things will simply ruin what could have
> been a great stock. The foremost of these is anything from the cabbage
> family. Cabbage, Broccoli, Cauliflower, Brussels Sprouts,
> Broccoflower, Boc choy. These become bitter and pungent the more they
> are cooked. They will ruin your stock.
>
>
> http://diy-thai-food-recipes.blogspot.com/
>
As an add-on to this, if you want a lovely amber coloured stock, add the
skins of yellow onions.

Regards
Lee