A nice little post on making vegetable stock from scraps over at The Garden of Eating. Basically: avoid brassicas, as they tend to make the stock bitter, avoid anything that's going rotten or mouldy (obviously), anything wilted is OK, highly-coloured vegetables may colour the stock (beetroot will make it red, onion skins will make it brown).
Since I associate brown coloured stock with something more flavoursome than clear, rightly or wrongly, I'll probably try adding onion skins; however if anything is going to be mouldy it's an onion skin, so minute inspection will be in order there!
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