Topic: MATT: vegetable stock advice
cccuuunnttt !Memes4aSuc started this discussion 5 months ago #128,595
How do I make homemade vegetable stock that is markedly better than the store-bought?
I have been making my own beef stock and chicken stock for over a year and it's a HUGE difference from the store stuff. Pan sauces reduce so much better and my soups are great. I've only done veggie stock a couple times so far. Would I use a similar technique as meat stock?
In the Instant Pot, I do:
A base of sautéed diced onion, celery, and carrots
Throw in a bunch of bones (marrow bones for beef, or leftover chicken bones that I break so the good stuff gets out)
Throw in bigger pieces of onion, celery, and carrots
A few shakes of tellicherry and kampot peppercorns
Turkish bay leaves
Home grown parsley, oregano, sage, and thyme (I also have marjoram and rosemary but rosemary is just way too strong for stock, I think)
Add spring water up to the fill line
Pressure cook for around two hours (less for chicken, more for beef)
Natural release for an hour or so
With veggie stock, should I add mushrooms?
I'm not sure if garlic would be good to add. It might be "too much" as a base.
I did it with bell peppers once and that was a disaster, way too strong.
I would be using this for various soups most likely.
I have been making my own beef stock and chicken stock for over a year and it's a HUGE difference from the store stuff. Pan sauces reduce so much better and my soups are great. I've only done veggie stock a couple times so far. Would I use a similar technique as meat stock?
In the Instant Pot, I do:
A base of sautéed diced onion, celery, and carrots
Throw in a bunch of bones (marrow bones for beef, or leftover chicken bones that I break so the good stuff gets out)
Throw in bigger pieces of onion, celery, and carrots
A few shakes of tellicherry and kampot peppercorns
Turkish bay leaves
Home grown parsley, oregano, sage, and thyme (I also have marjoram and rosemary but rosemary is just way too strong for stock, I think)
Add spring water up to the fill line
Pressure cook for around two hours (less for chicken, more for beef)
Natural release for an hour or so
With veggie stock, should I add mushrooms?
I'm not sure if garlic would be good to add. It might be "too much" as a base.
I did it with bell peppers once and that was a disaster, way too strong.
I would be using this for various soups most likely.
(Edited 5 minutes later.)
Anonymous B joined in and replied with this 5 months ago, 10 minutes later[^] [v] #1,386,503
As you may know bone broth's traditionally take 12 hours to make. Can be done in 4 hours in a pressure cooker but the marrow gets funky.Matt told us he does it in 20 minutes. For Pho.
With such an expert available, we are...
Anonymous C joined in and replied with this 5 months ago, 3 minutes later, 13 minutes after the original post[^] [v] #1,386,504
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 28 seconds later, 14 minutes after the original post[^] [v] #1,386,505
Anonymous B replied with this 5 months ago, 8 minutes later, 22 minutes after the original post[^] [v] #1,386,507
@previous (cccuuunnttt !Memes4aSuc)
My GF is a better cook then I. We usually cook together. She travel's for a living, so I often cook and truly enjoy it. Reminds me of my teen years with chemistry hobby. Making bombs and fireworks and rockets. Of course a few failures, as with what I cook. Mostly because I over do it with too many ingredients. Last night was a Fish stew and just far far too many items in the pot.
Also going to 4 different markets, hours of travel for what I needed and buying more than I needed. Mistrakes I make after so many years and I should know better.
Also the Champagne was totally wrong for that Cioppino.
My GF is a better cook then I. We usually cook together. She travel's for a living, so I often cook and truly enjoy it. Reminds me of my teen years with chemistry hobby. Making bombs and fireworks and rockets. Of course a few failures, as with what I cook. Mostly because I over do it with too many ingredients. Last night was a Fish stew and just far far too many items in the pot.
Also going to 4 different markets, hours of travel for what I needed and buying more than I needed. Mistrakes I make after so many years and I should know better.
Also the Champagne was totally wrong for that Cioppino.
Anonymous D joined in and replied with this 5 months ago, 37 minutes later, 1 hour after the original post[^] [v] #1,386,510
that actually sounds quite legit. I would not change a thing with the ingredients. However, keep in mind that veggies release their flavor fully in about 2-3 hours, whereas bones take longer, up to 12 or more hours of slow cooking. Thus, you might cook the bones are a few hours before adding the veggies. Also, I would not add mushrooms to that flavor profile. They are too earthy for your mirepoix in my opinion.
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 2 hours later, 3 hours after the original post[^] [v] #1,386,522
cccuuunnttt !Memes4aSuc (OP) double-posted this 5 months ago, 21 minutes later, 4 hours after the original post[^] [v] #1,386,526
I've been getting it so the onions are close to translucent and the vegetables seem to have sweated out
cccuuunnttt !Memes4aSuc (OP) triple-posted this 5 months ago, 35 seconds later, 4 hours after the original post[^] [v] #1,386,527
Anonymous D replied with this 5 months ago, 11 minutes later, 4 hours after the original post[^] [v] #1,386,528
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 1 minute later, 4 hours after the original post[^] [v] #1,386,530
cccuuunnttt !Memes4aSuc (OP) double-posted this 5 months ago, 1 minute later, 4 hours after the original post[^] [v] #1,386,531
Syntax's Google searches are more helpful than this
You're fired
You're fired
Anonymous D replied with this 5 months ago, 12 minutes later, 4 hours after the original post[^] [v] #1,386,534
Anonymous D double-posted this 5 months ago, 23 seconds later, 4 hours after the original post[^] [v] #1,386,535
@1,386,530 (cccuuunnttt !Memes4aSuc)
It's literally what chèves do. They are called "Aromatic vegetables" for that reason. Saute until you can smell them throughout the kitchen.
It's literally what chèves do. They are called "Aromatic vegetables" for that reason. Saute until you can smell them throughout the kitchen.
Anonymous D triple-posted this 3 months ago, 1 month later, 1 month after the original post[^] [v] #1,394,782
Please post about Matt more!