Foods from the brassica family, such as broccoli, cabbage, Brussels sprouts, cauliflower, kale, rutabagas, and turnips give a strong – somewhat bitter – flavor and can overpower vegetable stock or broth. I also wonder if some of these might be milder or stronger than the fruit/vegetable counterpart. Brassica stems should be limited since they have a strong flavor.
I would love to put it up on my fridge as a quick reference tool.I don’t have a printable version, Jessyca; but that’s a great idea. I don’t use black pepper in my stock at all. Beet skins should not be used.
The taste was identical. I’ve never tried lemon peel before. i never use celery in my stock because i can always taste it. I’ve never tried adding artichoke stalks, so I can’t say for sure, but I think it would be a good addition.Any advice as to whether to use ginger including the skin?I personally don’t really like ginger in my broth, but many people like the flavorWhy the warning about eating mushrooms??? Also, invaluable to the functioning of ecosystems. Note: Beetroots and onion skins will turn your stock red or a yellow/brown, so as long as you don't mind this, feel free to use them. That point being, I could care less if mushrooms are used – I was just SO surprised to read your factual, yet (in my world) completely NEW and PROVOCATIVE statement – I had to ask.How about the stalks for artichokes? Be sure the peels are very clean, otherwise you’ll end up with stock that tastes like dirt.Pumpkin is a little too starchy for good stock or broth.Good in small quantities (no more than 1/10 of the stock ingredients)Some people like the taste rosemary imparts to stock/broth, but some find it lends a bitter flavor, so you may want to use it with caution.Foods in the Brassica family, such as Rutabagas, are too strong for stock/broth and can impart a bitter taste.Good in small quantities (no more than 1/6 of the stock ingredients). It just seems to brighten the flavor but you dont taste it. What about broccoli? Wow. It’s such a blessing to be able to get fresh produce straight from your own back yard Copyright © 2020 JennifersKitchen. I am planning to try yours, but am curious to know if you have any ideas about what might have gone wrong in case I decide to modify the recipe at all. I’m so glad you found it helpful! Thank you!Would one half lemon peel leave a bitter taste??? .Thanks! Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy. DO AHEAD: Stock can be made 3 days ahead. Would you mind telling me how to do it please?All the the leek leaf is usable – just be sure to wash the dirt and sand out of them.Thank you so much for such a comprehensive list! Should I continue throwing away the peelings from the outer parts of the carrots, or could those be used in broth?Yes, that is true; most carrot peels can make the broth bitter, but it depends on the variety of carrots. Yes, you can use cooked vegetables to make broth; it’s perfectly fine. What about ginger perls?Can you provide some insight as to why hot pepper (habanero) would not be recommended? Great explanations!What is the difference between chives and scallions?
Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. I have twice tried a vegetable stock recipe found in a canning book, and the stock ends up with a metallic smell and taste. I’ve TRIED the “Vegetable Scraps” stock ideas from websites in the past. Romaine stems, kale stems, herb stems, brassica stems, squash ends, etc. I use a stainless steel stock pot..
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