Stock without using meat
A good vegetable broth does need to be sweet as you think it should be as nowadays all the vegetables from the market or supermarket tastes sweet. Ever wonder where the sweetness comes from, especially if it tastes too sweet to be true!
A stock should have a well-rounded and satisfying taste and must have other dimensions.
Base stock is provided by onion, garlic and celery or fennel which lay a smooth foundation for the rest of the other ingredients to blend on.
For a bolder stock option, white daikon radish, chayote, soybeans, sweet corn and carrot is a good version of sweet stock. Pumpkin can also be used.
Into sweetness, you can also balanced by savories. So include vegetables that are rich in natural flavor enhancing glutamates such as Japanese Konbu, kelp, dried mushrooms and tomatoes. Fresh mushrooms give an earthy quality to stock and should be sautéed first for the best flavor to ooze out.
To give stock a little body throw in a diced potato, spoonful of barley and fresh few pieces of Chinese yam (wai san). Avoid vegetables like broccoli, cabbage, brinjal and green capsicum which turn gassy-tasting if simmered too long.
Spices can be added like peppercorns, ginger but use them sparingly. They are mellowed by long simmering.
Bland stock can be saved by few minutes of simmering with ingredients that contribute aromatic accents, lemon, lemongrass, whole coriander sprigs, root and all.
Be realistic about quantities – one carrot is not going to be made your broth tasty if you are making 3 liters in a pot. Start in minimum of two parts vegetables with three parts water by volume. Dice everything into bite-sized chunks to maximize flavor extraction. Roasting or sautéing some of the vegetables add another layer of depth to the ensuing stock. Simmer everything for an hour or slightly longer should be sufficient.
How to freeze stock in the freezer
Pour the cool stock into ice cube holder or container for easy use.
Squeeze the ice cubes holder and a small cube comes out easily.
One cube can be used for stir frying vegetables or add with water to use it as a base for your instant noodles. You can throw away the noodle seasoning found in the instant noodle packet.
A good vegetable broth does need to be sweet as you think it should be as nowadays all the vegetables from the market or supermarket tastes sweet. Ever wonder where the sweetness comes from, especially if it tastes too sweet to be true!
A stock should have a well-rounded and satisfying taste and must have other dimensions.
Base stock is provided by onion, garlic and celery or fennel which lay a smooth foundation for the rest of the other ingredients to blend on.
For a bolder stock option, white daikon radish, chayote, soybeans, sweet corn and carrot is a good version of sweet stock. Pumpkin can also be used.
Into sweetness, you can also balanced by savories. So include vegetables that are rich in natural flavor enhancing glutamates such as Japanese Konbu, kelp, dried mushrooms and tomatoes. Fresh mushrooms give an earthy quality to stock and should be sautéed first for the best flavor to ooze out.
To give stock a little body throw in a diced potato, spoonful of barley and fresh few pieces of Chinese yam (wai san). Avoid vegetables like broccoli, cabbage, brinjal and green capsicum which turn gassy-tasting if simmered too long.
Spices can be added like peppercorns, ginger but use them sparingly. They are mellowed by long simmering.
Bland stock can be saved by few minutes of simmering with ingredients that contribute aromatic accents, lemon, lemongrass, whole coriander sprigs, root and all.
Be realistic about quantities – one carrot is not going to be made your broth tasty if you are making 3 liters in a pot. Start in minimum of two parts vegetables with three parts water by volume. Dice everything into bite-sized chunks to maximize flavor extraction. Roasting or sautéing some of the vegetables add another layer of depth to the ensuing stock. Simmer everything for an hour or slightly longer should be sufficient.
How to freeze stock in the freezer
Pour the cool stock into ice cube holder or container for easy use.
Squeeze the ice cubes holder and a small cube comes out easily.
One cube can be used for stir frying vegetables or add with water to use it as a base for your instant noodles. You can throw away the noodle seasoning found in the instant noodle packet.
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