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I 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 wou
by phyzome 3y ago
I 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!