I am going to show you all how to make vegetable stock today. As I learned from google, here is a paragraph that tells us why stock is important.
The importance of stocks in the kitchen is indicated by the French word for the stock: found, meaning “foundation” or “base”. In classical cuisine, the ability to prepare good stock is the most basic of all skills because so much of the work of the entire kitchen depends on them. A stock is the foundation of soup, sauces, and most braised foods and stew.
Isn’t this so deep? Stock is in fact important in the kitchen and also saves us so much of time. So here I go.
- Carrot 100gm
- Mushroom 100gm
- Turnip 1oogm
- Capsicum 50gm
- Leek 50gm
- Onion 3 piece
- Celery 100gm
- Tomato 100gm
- Parsley 50gm
- Rosemary 50gm
- Thyme 30 gm
- Oregano 30 gm
- Bay leaf 30 gm
- Cinnamon 4sticks
- Cardamon 30gm
- Cloves 14 piece
- Water 5 liter
Wash the vegetables thoroughly, and give them a rough chop. You don’t even need to peel them.
Onion, carrots, celery give stock a great base flavor, and you can round these out with any of the other vegetables. Besides the listed above, you can also make stock using any amount/variety of vegetables that you happen to have.
It’s nice to add a few herbs such as celery, onion, leek, rosemary etc. to the stock but I generally keep them fairly light. We can add spices too. Specially the stems left from picking off the tops of bay leaf is a good addition. They add a pungent early flavor while thyme gives a nice woody flavor.
Mix all these ingredients into the stock pot and add water. Bring it under boil in medium to high heat for 30min/1 hour. Once you star to see bubbling around the edge of the pot and a few wisps of steam on the surface, turn the heat down to medium low.
Take the pot off the stove. Strain through a sieve/strainer or a clean muslin cloth. Let the stock cool completely. Now, store in the refrigerator for whenever you would like to use it.
Let me see your photos of the stock. Or let me know how your stock turned out. 🙂