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Making Vegetable Stock Deanna

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That you, I would never think to use cobs either.

Carrot tops are the only other top I tried to cook

once and they are just awful tasting. Bitter is

right.

Donna

--- genny_y2k <genny_y2k wrote:

 

> In my new recipe book 'The Greens Cook Book' I am

> reading the 3 page

> list of veggies, and herbs that can be used to make

> your own stock.

> Later I will post the entire list but because the

> list is very long I

> thought I would post a couple of the most

> interesting instructions

> and a veggie that I had not thought of.

>

> That vegetable is corn cobs after the corn has been

> removed . They

> are filled with a sweet milky liquid and still have

> lots of corn

> flavor left even minus the kernals. I am going to

> freeze the left

> over cobs to use later for stock.

>

> A few excellent hints are :

>

> 1.) Begin cooking the stock in cold water, bring to

> a boil and then

> simmer 35-45 minutes. Stop cooking when the veggies

> have no more

> flavor to give. If you want a more concentrated

> flavor , strain the

> stock, then reduce it by boiling it slowly

> ,uncovered, until desired

> strength is desired.

>

> 2.) Strain the stock soon after it has finished

> cooking. Certain

> vegetables and herbs can turn a stock bitter if

> they sit or steep

> too long.

>

> 3.) Stewing the vegetable stock in butter or oil

> before adding water

> helps bring out and strengthen the flavor. You can

> later remove the

> fat when it cools.

>

> Probllmatic Vegetables:

>

> Cauliflower,. brussels sprouts give off a strong

> odor

> Artichokes can be acrid

> Beets and beet greens are flavorful but turn

> everything red

> Spinach can turn grassy when over cooked.

> Carrot tops and onion skins can be bitter.

>

> Deanna in Colorado

>

>

>

>

>

 

 

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