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/

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