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It's actually the opposite of that. You use bits of stuff you have left over -- ends from vegetables, chicken carcasses, etc... Throw all that stuff in the fre
by empath-nirvana 3y ago
It's actually the opposite of that. You use bits of stuff you have left over -- ends from vegetables, chicken carcasses, etc... Throw all that stuff in the freezer instead of throwing it away and use it for stock later.
- plussed_reader 3y agoA one gal plastic bag in my freezer fully stuffed with vegetable odds and ends will yield about 2-3 quarts stock when processed with my 6L pressure cooker. I will add seasoning and fill the water to the max line, then strain while it's hot after the cook.
- barbazoo 3y agoUS units are fun :)
- plussed_reader 3y agoMixing units is funnier.
- RussianCow 3y agoJust a quick note: a pressure cooker is going to be hot enough to destroy some aromatic flavor compounds found in many ingredients, like onion and garlic. It depends on the types of veg you use for stock, but I've had better luck leaving it in a pot for several hours on the lowest heat—it's almost an infusion as opposed to a traditional "stock", but I find that I get way more nuanced flavor out of it that way.
- linsomniac 3y agoVery true. I used to always obsess about getting every last little bit of meat off the carcass when I made chicken or turkey stock, but I've since realized that that meat is so dry and tasteless that it doesn't really matter. All the good stuff is in the liquid.
- phyzome 3y agoI guess that's true if you end up with a lot of trimmings. I was thinking of storebought, which... actually, could be made from scraps and other things that wouldn't otherwise be used. In my own situation, I just wouldn't have enough vegetable trimmings to make stock -- I use the whole vegetable when I cook! For example, I never cut carrot tips off, and I only cut off the black part of the top, which is tiny and wouldn't really go in stock anyhow. Same kind of situation for celery, onions, peppers...
- adelie 3y agoit's pretty likely that storebought stock is made with 'unattractive' produce that wouldn't otherwise sell, like how tomato sauce is made with ugly or bruised tomatoes.
- tesseract 3y agoYeah the advice to "use trimmings!" seems very based in a restaurant situation where (a) lots of vegetables are getting prepped regularly and (b) cutting techniques are based on the goals of speed and uniform product, so you'll see things like squaring up a vegetable into a cuboid before dicing it... which produces "scraps" that aren't wasted, because they can go into a stock!