stock Pot (Vegetable)
We’ve always have complete recipes submitted, in this we miss basics; and one of the most important basic ingredient of a kitchen is a stock. Ever wondered if rice smells so great in some hotels? The answer is a good stock… So that we omit the use of water that also constitutes to dilution of flavour.. A stock is a mildly complex concentrated with goodies and mostly found in every kitchen and importantly seen as waste. With Winter around and soups in great demand.. Its just great to keep this handy…
Stock variants are plenty and Indians have not much affinity to it besides a pulao where I see hints of this practice thru rapidly boiling it.. I’d not bland up the same lamb but use a chicken or lamb stock and cook the pulao lamb as it is.. A great stock has so much importance that some chefs have even created stocks; frozen them and strained them thru muslin to great the clearest fullest no scum stock stock, which means a good 24-48 hrs in just having a basic liquid ready…
Nuff said: This is vegetable stock,
Usually asian stocks have star anise and European ones go thru the regular fleshy and non coloured vegetables.. vegetables that do not colour the water or leave back a huge flavour e.g. potato can thicken and radish can overpower like… Don’t even try it, guess we know what boiled radish can taste like.. So yeah, thats the idea of a stock and i’ll move to the recipe now!
What You Need!
1 to 2 onions / leeks are great too
2 to 3 carrots (orange ones only, the red ones can be avoided totally)
3 to 4 celery stalks ( no leaves at all)
4 to 5 sprigs fresh thyme (dont use if you want to use it for asian food)
Star anise (dont use it iif you want to use it for european cooking)
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns
Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
Cheesecloth or coffee filters (for straining)
1. Gather Some Vegetables and Herbs: Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it’s good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.
It’s nice to add a few herbs to the stock, but we tend to keep them fairly light. Parsley does really well, especially the stems leftover from picking off the tops. Bay leaf adds a pungent, earthy flavor and thyme gives a nice woody note.
2. Roughly Chop All The Vegetables: Wash any visible dirt off the vegetables and give them a rough chop. You don’t even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.
3. Cover with Water and Simmer: Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
4. Cook Slow: This isn’t an exact science, but one to three houra is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don’t get to it until a little later, it will be fine. Dont stir, dont let the water move and dont do anything that lets the water move.. Dont let the water boil except for tiny bubbles visible.. (really really important)
5. Strain and Store Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.
• Roasting and Sweating – Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
• Saving Vegetables for Broth – We keep a big sealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.
If you want a stock for Indian or sauces with myriad flavours, you can oven roast the veggies so that your stock has a deeper colour which has more complex myriad flavour..
Have fun with soups sauces and even a rice!
use it everywhere you’d use water!!!
Ingredients to additional notes from epicurious and seriouseats.com & Larousse/hamlyn and chef Joao who thought the oven variants
Here is a great sauce that made from the stock recipe for Algerian fish
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