Podcast
Questions and Answers
What are the basic ingredients for making vegetable stocks?
What are the basic ingredients for making vegetable stocks?
vegetables, herbs and spices, water, and sometimes wine
How can you make a broth taste primarily of a specific vegetable, like asparagus?
How can you make a broth taste primarily of a specific vegetable, like asparagus?
Use a larger quantity of that vegetable and smaller quantities of more neutral vegetables like onion and celery.
What do starchy vegetables like potatoes, sweet potatoes, and winter squash do to a vegetable stock?
What do starchy vegetables like potatoes, sweet potatoes, and winter squash do to a vegetable stock?
They make the stock cloudy.
Which vegetables are best avoided when making vegetable stock due to their strong flavor or odor?
Which vegetables are best avoided when making vegetable stock due to their strong flavor or odor?
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Why should dark green leafy vegetables like spinach be cooked for a shorter time when making vegetable stock?
Why should dark green leafy vegetables like spinach be cooked for a shorter time when making vegetable stock?
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What is the purpose of blanching bones in stock-making?
What is the purpose of blanching bones in stock-making?
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Why is it important to sweat the vegetables in a small amount of oil before making stock?
Why is it important to sweat the vegetables in a small amount of oil before making stock?
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What is the difference between brown stocks and white stocks?
What is the difference between brown stocks and white stocks?
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Why do many proteins solidify into small particles or froth when heated in stock-making?
Why do many proteins solidify into small particles or froth when heated in stock-making?
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What is the procedure for making a fish fumet, and how does it differ from a standard fish stock?
What is the procedure for making a fish fumet, and how does it differ from a standard fish stock?
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Study Notes
Vegetable Stock Ingredients
- Vegetables such as carrots, celery, onions, and garlic are common ingredients for vegetable stocks.
- Herbs and spices like bay leaves, thyme, parsley, peppercorns, and sometimes a pinch of saffron can enhances the flavor profile.
Focusing on a Single Vegetable
- To prioritize the flavor of a specific vegetable, like asparagus, you can use it in larger quantities than other vegetables, and simmer it for a shorter period.
Starchy Vegetables
- Potatoes, sweet potatoes, and winter squash, due to their starch content, contribute a thicker, richer texture and a slightly sweeter flavor to your stock.
Avoiding Strong Flavors
- Vegetables like Brussels sprouts, cabbage, kale, and turnips can impart an overpowering taste or odor to the stock.
Dark Green Leafy Vegetables
- Dark green leafy vegetables like spinach should be cooked for a shorter time, avoiding over-boiling, which can lead to bitterness and a cloudy stock.
Blanching Bones
- Blanching bones in boiling water for a short period removes impurities and helps release the protein, creating a clearer and more flavorful stock.
Sweating Vegetables
- Sweating vegetables in a small amount of oil before adding liquid helps to enhance their flavor and create a base for a deeper, richer stock.
Brown vs White Stocks
- Brown stocks are made with roasted bones and vegetables which contribute a darker color, richer flavor, and slight caramel notes.
- White stocks are made with unroasted bones and vegetables, resulting in a lighter, more delicate flavor and clear appearance.
Protein Solidification
- Proteins present in stock can solidify into small particles or froth during the cooking process due to coagulation and denaturation caused by heat.
Fish Fumet
- A fish Fumet is a type of fish stock that utilizes white wine for a lighter, brighter flavor.
- When creating a fish fumet, reduce the wine by half before adding it to the other ingredients.
- Compared to a standard fish stock, a fumet will have a higher acidity and more refined flavor.
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Description
Test your knowledge of vegetable stock basics with this quiz. Learn about the ingredients, proportions and variations involved in making vegetarian-friendly stocks.
