Recipes

Broth

Broth

Broth

Broth is the beginning of my fascination with cooking.  Years later I am still impressed with a quality broth.  Early in my journey in kitchens I can remember a french trained cook explaining to me the importance of stock in a professional kitchen. The very basic base of most soups and sauces begins with the creation of a quality stock.  I can understand now why the importance and fundamentals of a great stock is often the responsibility a very experienced cook in a professional kitchen.

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Broth vs Stock

Although similar, broth involves more meat that is slowly simmered over time.  Stock usually involves involves vegetables and bones at its base.  If you choose to make a broth out of a stock you might produce a super flavorful liquid that can be healthy and hearty.  We are going to be focusing on a very basic vegetable stock recipe that can be a useful liquid for soup and sauce cooking. .

Cooking Vegetable Stock

Remember not be to intimidated or discouraged when cooking.  You will only get worse at cooking if you quit trying.  You will find yourself cooking better, learning as you go, and having fun if you continue to practice.  This very basic recipe can be modified with other vegetables and ingredients that you prefer.  Don’t be afraid to experiment!  A personal touch can add a certain quality to most recipes.

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Print Recipe
Basic Vegetable Stock Recipe
Vegetable stock is the base of many soups and sauces. Don't be afraid to experiment with ingredients that you prefer. All recipes can benefit from a personal touch.
Broth
Course Prep Dish
Cuisine French
Prep Time 1 hour
Cook Time 4 hours
Passive Time 1 hour
Servings
people
Ingredients
Course Prep Dish
Cuisine French
Prep Time 1 hour
Cook Time 4 hours
Passive Time 1 hour
Servings
people
Ingredients
Broth
Instructions
  1. 1. The first thing to remember with vegetables is to wash them thoroughly. You want to make sure all dirt and soil is removed from the vegetable before using.
  2. 2. Cut carrots, onions, and celery into uniform 1 inch pieces. Only remove the very outer layers of the onion before chopping. The skins add tons of flavor.
  3. 3. (Optional) You can choose to brown the vegetables in a large pan in a 450 degree oven for 20-30 minutes before adding them to a the pot. Deglaze the pan with water or wine and add the liquid to your stock pot. This makes for a stronger flavored stock.
  4. 4. Toss the vegetables in 1 quarter of your salt in a large bowl. This will help to draw the moisture and flavor from the vegetable.
  5. 5. Add vegetables to your stock pot and tightly pack them to the bottom to receive more heat.
  6. 6. Add the water to the stockpot and bring the water to a boil, then reduce the heat to a slow easy simmer.
  7. 7. Simmer vegetables for about 3.5 hours occasionally straining impurities from the top of the stock and checking the flavor.
  8. 8. Add washed parsley stems included, with garlic that has be crushed and the peppercorns. Its best to add aromatic ingredients like these to your stock about 30 minutes before it is finished to avoid bitterness.
  9. 9. Let simmer for another 30 minutes adding small amount of salt to adjust the taste.
  10. 10. Strain stock with a fine mesh strainer and cool stock in a refrigerator as quickly as possible. You want to bring the stock to below 41 degrees as quickly as possible. Your stock is now ready for use in great soups and sauces
Recipe Notes

Remember to take your time and not be discouraged.  You will find yourself cooking better in no time.  Don't be afraid add your personal touch to recipes with ingredients you love.

 

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