Make your own stocks/broths from leftover scraps from prep!
Make your own stocks/broths from leftover scraps from prep!
by CymbelineMind
8 Comments
gottajustvibeman
r/mildlyvagina 👀
makebbq_notwar
My freezer hates you
CymbelineMind
Save your scraps from prep work or gardening and put them in a freezer safe bag! It takes me about 2 or so weeks to fill up one of these. All parts of garlic, onions (green and chives as well) herbs and their stems, tomatoes… Just don’t add any cruciferous vegetables (broccoli, Brussels sprouts etc) as it will make the stock bitter. You can salt it and add fresh herbs, other aromatics or whatever you desire, but I tend to leave mine unsalted so I can tailor it to whatever I’m cooking – always a herbaceous assault, though! 🙂
Bring it to a boil over medium high heat and as soon as it boils, stir and partially cover on low heat for 2-4 hours. DO NOT allow it to return to a boil again! Wait for it to completely cool and strain out the solids, or cheesecloth over the jars. Transfer into clean mason jars or airtight freezer bags. Good for about 4 months in the freezer or about 1 week in the fridge. Two gallon sized bags full of scrap will yield about 5 quarts of product each.
If you’ve got meat fat/bones drizzle them with oil and roast at 425f for 30-40 minutes, then add to your stock pot. Adds so much depth and nutrition to your brew! I hope this helps y’all, stock prices are ridiculous and tend to be 90% stale water anyways, this will be so much better and it’s FREE!
lipservicewithawink
This is a hack and not just normal home chef stuff? Also can be done with meat trimmings.
Xul-luX
more like food porn
Christheitguy1183
I do the same thing! I have a separate set of bags for bones, skin and trim meat for chicken
TheRealBlues
I agree with this. I know the “right way” is to not treat your stock pot like a garbage can, but my simple mind doesn’t give a shit. No need to waste the scraps.
Eu_Gravida_Vendatur
This isn’t a hack. This is how stock is made. Keep your peels, ends, stalks (don’t keep the green bits of cauliflower) freeze them. Then put in pot with oil, cook for a bit, you don’t have to but I depends the flavour. Then fill the pot with water and bring to a simmer. Reduce by half. Fill again. Reduce again. Strain. Well. The finest strainer you have. Buy some cheesecloth. Voila, you’ve made veg stock. To make beef chicken or pork stock, add the relevant bones and or trim.
8 Comments
r/mildlyvagina 👀
My freezer hates you
Save your scraps from prep work or gardening and put them in a freezer safe bag! It takes me about 2 or so weeks to fill up one of these. All parts of garlic, onions (green and chives as well) herbs and their stems, tomatoes… Just don’t add any cruciferous vegetables (broccoli, Brussels sprouts etc) as it will make the stock bitter. You can salt it and add fresh herbs, other aromatics or whatever you desire, but I tend to leave mine unsalted so I can tailor it to whatever I’m cooking – always a herbaceous assault, though! 🙂
Bring it to a boil over medium high heat and as soon as it boils, stir and partially cover on low heat for 2-4 hours. DO NOT allow it to return to a boil again! Wait for it to completely cool and strain out the solids, or cheesecloth over the jars. Transfer into clean mason jars or airtight freezer bags. Good for about 4 months in the freezer or about 1 week in the fridge. Two gallon sized bags full of scrap will yield about 5 quarts of product each.
If you’ve got meat fat/bones drizzle them with oil and roast at 425f for 30-40 minutes, then add to your stock pot. Adds so much depth and nutrition to your brew! I hope this helps y’all, stock prices are ridiculous and tend to be 90% stale water anyways, this will be so much better and it’s FREE!
This is a hack and not just normal home chef stuff? Also can be done with meat trimmings.
more like food porn
I do the same thing! I have a separate set of bags for bones, skin and trim meat for chicken
I agree with this. I know the “right way” is to not treat your stock pot like a garbage can, but my simple mind doesn’t give a shit. No need to waste the scraps.
This isn’t a hack. This is how stock is made. Keep your peels, ends, stalks (don’t keep the green bits of cauliflower) freeze them. Then put in pot with oil, cook for a bit, you don’t have to but I depends the flavour. Then fill the pot with water and bring to a simmer. Reduce by half. Fill again. Reduce again. Strain. Well. The finest strainer you have. Buy some cheesecloth. Voila, you’ve made veg stock. To make beef chicken or pork stock, add the relevant bones and or trim.