Making Vegetable Stock

[Guest guest]

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

[Guest guest]

Very interesting Deanna. You know in some soups, I've even used V8 juice for

vegetable stock, if it lends itself well to a tomato flavor, like in vegetable

soup.

Judy

-

genny_y2k

Thursday, September 06, 2007 8:50 PM

Making Vegetable Stock

 

 

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