Discussion in 'Budget Board' started by kiki02, Feb 13, 2013.
anyone have a quick (ha) and easy vegetable stock?
This recipe has good reviews and is basically how I make Chicken or beef stock. But it is usually not quick. http://allrecipes.com/recipe/basic-vegetable-stock/
Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.
Fill to the top with water and simmer for 8-10 hours. Way better tasting than any veggie broth I've ever bought
I'm guessing you don't have a bag of veggie lol so id get carrots, celery, onion, garlic and then any veggies you may have in the fridge!
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This is basically what I do. Just strain, and you have some delicious stock! The one exception for me is I don't add the salt, just wait until after I use it, then salt the dish according to how much is needed for that particular recipe.
YUM. thank you! great ideas. I'm wondering why the poster below doesn't add salt until later....
I wouldn't add salt either but I tend to avoid adding it unless it's absolutely necessary. I have a bag full of veggies, I need to do this....LOL
I just don't have the 8 to 9 hours of cooking time.
Good point...I really don't either. lol
This is where a pressure cooker comes in. You can do the same thing in an hour.
I'm going to start doing this...Thank YOU!!! I always feel guilty throwing out veggies past their prime.
You can do it overnight I throw it together right before I go to bed and it's done when I get up. You can also use a crockpot, mine is only 6 quarts so it's not as big as I'd like.
I've been tinkering with the idea of getting a pressure cooker,do you use yours much? What do you like it for?
A perfectly good veggie stock can be had in about an hour. Veggies give up their flavors pretty quickly. It's bones that need really long cooking times (though I rarely go over 5 hours even with beef bones).
I use it all the time. You can cook dried beans (soaked or unsoaked) in an hour, make stocks (chicken, beef or veg) in an hour, start to finish, you can can low acid veggies. There's a huge difference in flavor from an hour of simmering on a stove and an hour pressure cooking.
I really like using mine to cook potatoes in large chunks quickly and without boiling them. I can pressure cook a chicken in an hour to use in chicken salad and it's moist and falling off the bone.
There are websites that will give you the timing on pressure cooking just about anything. They save so much time!
I made beef stock last weekend with some fat and scraps from a huge piece of beef I purchased and had cut into roasts, I just put the scraps in the pot and added spices and water and boiled it for a couple hours. There were no bones so I didn't need to do it longer. When I do chicken scraps for chicken stock I cook it for 5 hours minimum. I'm going to do the veggie stock this weekend, but I really should get a bigger stock pot to use.....LOL
Ok I may have to bit the bullet and get one, I would use it for all those things!!!
I'm kindof shocked by these posts! My husband makes veggie broth almost once a week and it takes about an hour (minus chopping time which takes about 5 min or so). We just have a ton of veggies- carrots, celery, onions, garlic, and any other random stuff we have; fennel root, radishes, apple, turnip, parsnip etc., also if you have left over fresh herbs throw them in - chop everything pretty large and throw it in a pot, fill the rest of the pot with water and bring to a boil for about 20 min. turn down the heat and cover for another 40 minutes or so. Maybe it is the lots of veggies to water ratio that makes it quick, I mean an hour is not very quick but it's not 5-8 hours!
It's only 5 hours if I'm cooking something with bones. When I make chicken stock I cook all the chicken that isn't used and we won't eat. IE, bones, skin, fat, innards, we won't eat any of that so it goes in the pot. Anything with bones I cook for a minimum of 5 hours. Like I said, my beef stock was done in about 1.5-2 hours, I didn't time it so I don't know for sure. I assume veggie stock would be the same. lol
Me too. If you cook veggie stock for that long, I would think it would turn rather bitter. An hour is just fine.
I also do the "free broth" method. Ours is really quick. Like some other PPs, we eat a ton of veggies and put any scraps, peels, anything we'd put in the garbage disposal in a freezer bag until it's full. I just dump the full freezer bag w/ 10 cups of water into a big pot, boil it for maybe half an hour max, then I "zip it" as I call it with my immersion (or stick) blender until it's slighltly pureed. After that, I let it cool for a bit then pour it into my cheescloth-type bag and squeeze it over a big Pyrex measuring cup (I get a LOT bigger yield doing it this way). Then I just pour into mason jars and refrigerate.
I don't add any seasonings to it. I like to know it's got a mild, neutral flavor because it's just easier for me to determine the amount of spices and salt in my recipes if I don't have to account for them in the broth. I've also learned not to dice up an entire broccoli stalk. It gives it a bad smell and taste, but that may just be my opinion.
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