Make Your Own Vegetable Stock - Hell Yeah It's Vegan!
Until fairly recently, I didn’t believe in vegetable stock. I’d tried a friend’s ultra-pungent homemade broth years ago, and let’s just say the experience didn’t exactly inspire me to pursue it in my own kitchen. Plus, I’m cheap, and I was never sold on the idea of buying a box of what is essentially flavored water for three bucks a pop. So whenever a recipe called for stock, I just used water, and maybe stirred in some extra salt and spices. But two winters ago, I tried some homemade stock at a friend’s house, and everything changed. This stock, made in a crock pot, was so sweet and delicious that I could’ve drunk an entire hot mug of it then and there. This is exactly how vegetable stock should be. As it turns out, making great-tasting stock is practically effortless, and now I make a few quarts of it every couple of weeks, and always have some stashed in my freezer. As a result, all of my soups taste better! Are you ready to make your own or what? Here’s just about everything I know about making vegetable stock. First things first: don’t buy vegetables to make stock. If you’re …
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