Vegetable Stock #1
Source of Recipe
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Recipe Link: http://allrecipes.com/HowTo/Making-Vegetable-Stock/Detail.aspxVegetable StockA good vegetable stock is useful in a huge variety of dishes.Vegetable stock is not only an excellent substitute for chicken stock, but is ideal used in all vegetarian fare. To make 4 cups of vegetable stock we used:2 large onions2 medium carrots3 stalks of celery1 whole bulb of garlic10 peppercornsa bay leaf 1. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour. Because of the long simmering time, it is in the stock's best interest the vegetables be chopped into large chunks rather than small dice. Cut a peeled and halved onion into large chunks. 2. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock. Remove and discard these leaves from the celery stalks. 3. Slice the celery into large pieces. 4. Peel and chop the carrots into large pieces. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces. 5. Break up the whole bulb of garlic into individual cloves. Peel the garlic using the method outlined in the Peeling Garlic step-by-step. There is no need to chop the garlic. A full bulb of garlic is used because garlic is the base flavor in vegetable stock.Peeling Garlic - highlight, copy and paste the link below into your address window/browswer box
allrecipes.com/HowTo/Making-Vegetable-Stock/Detail.aspx>http://allrecipes.com/HowTo/Making-Vegetable-Stock/Detail.aspxVegetable StockA good vegetable stock is useful in a huge variety of dishes.Vegetable stock is not only an excellent substitute for chicken stock, but is ideal used in all vegetarian fare. To make 4 cups of vegetable stock we used:2 large onions2 medium carrots3 stalks of celery1 whole bulb of garlic10 peppercornsa bay leaf 1. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour. Because of the long simmering time, it is in the stock's best interest the vegetables be chopped into large chunks rather than small dice. Cut a peeled and halved onion into large chunks. 2. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock. Remove and discard these leaves from the celery stalks. 3. Slice the celery into large pieces. 4. Peel and chop the carrots into large pieces. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces. 5. Break up the whole bulb of garlic into individual cloves. Peel the garlic using the method outlined in the Peeling Garlic step-by-step. There is no need to chop the garlic. A full bulb of garlic is used because garlic is the base flavor in vegetable stock.Peeling Garlic - highlight, copy and paste the link below into your address window/browswer box Vegetable Stock #1
A good vegetable stock is useful in a huge variety of dishes.
Vegetable stock is not only an excellent substitute for chicken stock,
but is ideal used in all vegetarian fare.
To make 4 cups of vegetable stock we used:
2 large onions
2 medium carrots
3 stalks of celery
1 whole bulb of garlic
10 peppercorns
a bay leaf
1. In order for the stock to take on all of the flavors of the vegetables
in it, it will need to simmer for a full hour.
Because of the long simmering time, it is in the stock's best interest the
vegetables be chopped into large chunks rather than small dice.
Cut a peeled and halved onion into large chunks.
2. Celery leaves, especially those on the outside of the bunch, are
extremely bitter and should not be added to the stock. Remove and discard
these leaves from the celery stalks.
3. Slice the celery into large pieces.
4. Peel and chop the carrots into large pieces. If you would like to
preserve more of the carrot's natural nutrients, do not peel it as the
nutrients are in the carrot's skin. Instead, scrub the carrot under
cold running water, then chop the carrot into large pieces.
5. Break up the whole bulb of garlic into individual cloves. Peel the
garlic using the method outlined in the Peeling Garlic step-by-step.
There is no need to chop the garlic. A full bulb of garlic is used
because garlic is the base flavor in vegetable stock.
Peeling Garlic - highlight, copy and paste the link below into your
address window/browswer box
http://allrecipes.com/HowTo/Peeling-Garlic/Detail.aspx
6. Once all of your ingredients have been prepared, combine them in
a stockpot large enough to contain all of the ingredients (including
enough water to cover all of the vegetables).
7. Add aromatics to the vegetable medley. We used peppercorns and
a bay leaf. Often people also add herbs or scraps leftover from other
dishes. Potato scraps can be added as the starch will help thicken
the stock a little. Other common additions are stems from herbs like
parsley, thyme, or rosemary. If you are planning on using this stock
in an Asian recipe, adding fresh, peeled ginger would be appropriate.
8. Pour water into the stockpot. The vegetables should be immersed
in water.
9. Turn the stove to a high temperature, and bring the stock to a
quick simmer. Once the water has begun to boil, turn the stove down
to low. Allow the vegetables to simmer for an hour. Any longer than
an hour and the vegetables will begin to turn mushy and begin to lose
all their flavorful vibrance, lending a wilted taste to the stock.
10. Strain your stock while the stock is at its peak (about an hour
after it was placed on the stove). Strain your stock through a fine
mesh straining device. Cheesecloth placed in a colander would also
work well.
11. The stock should be light in color, sweet, and translucent. If you
want a darker colored stock, caramelize the onions and carrots (see
the Caramelizing Onions step-by-step) before placing them in the
stockpot. Alternately, roast the vegetables until caramelized, then add
them to the stockpot. Another interesting trick to making a delicious
and thick vegetable stock is to use potato water that was strained
from mashed potatoes in addition to (or instead of) water.
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