Making Vegetable Stock
Vegetable stock is the result of simmering aromatic vegetable scraps and herbs in water until the liquid takes on a golden hue and a deep, concentrated flavor. It relies on a steady, low simmer to extract the essence of the vegetables without breaking them down into a cloudy puree.
Consistency determines the flavor.
Avoid using cruciferous vegetables like broccoli or cauliflower, as they turn bitter when boiled for long periods. Keep a freezer bag for scraps like onion skins, carrot peels, and mushroom stems until you have enough to fill your pot.
- Large stockpot
- Fine-mesh sieve
- Large bowl for straining
What goes in.
- 2 lbsassorted vegetable scraps (onions, carrots, celery, leeks, mushrooms, parsley stems)
- 1head of garlic, halved horizontally
- 2dried bay leaves
- 1 tspblack peppercorns
- 3 qtcold water
Avoid the Boil
A rolling boil breaks down the cellulose in vegetables, resulting in a bitter, murky stock. Keep the liquid at a bare tremor where only a few bubbles surface at a time.
The method.
Combine the ingredients
Place the vegetables, garlic, bay leaves, and peppercorns into the stockpot. Cover them completely with the cold water.
Bring to temperature
Place the pot over medium-high heat until the water just begins to shiver, then immediately reduce the heat to low.
Simmer
Let the stock simmer uncovered for one hour. The liquid should reduce slightly and deepen in color.
Strain
Place the fine-mesh sieve over a large bowl. Carefully pour the contents of the pot through the sieve, pressing gently on the solids to release the remaining liquid, then discard the spent vegetables.
Cool and store
Allow the stock to cool to room temperature before transferring to containers for the refrigerator or freezer.
Other turns to take.
Roasted Stock
Toss vegetables in a little oil and roast at 400°F until browned before simmering for a darker, more robust profile.
Umami Bomb
Add a strip of dried kombu or a few extra dried shiitake mushrooms to the pot to increase the depth of the finish.
When it doesn't go to plan.
Freeze onion skins and carrot ends as you cook throughout the week to always have ingredients ready.
Keep the stock unseasoned; it is easier to adjust salt levels when you use the stock in a final dish.
If the stock is too pale, a single tomato or a handful of tomato paste can add both color and brightness.
The ones that keep coming up.
How long does it last?
It will keep in the refrigerator for up to five days, or in the freezer for three months.
Should I add salt during the simmer?
It is best to leave it unsalted so you can control the seasoning of the soups or sauces you eventually make with it.
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