@@ИльяПавленко-ф8у they absorb flavour very well start using some salt and butter onions also give off amazing flavour when cooked with food peppers are also nice.
FREE PRO TIPS FROM A GLUTTON: 1. Do not add ingredients that are easily broken down, are rich in starch, or are known for their strong flavours. They can make the stock cloudy and might add some unpleasant flavours. 2. If you like a veggie stock with added tomatoes, remove the seeds. They will make the stock bitter. 3. When preparing a veggie stock, make absolutely sure your produce is clean, don't leave any dirt or roots. 4. The best colour for the veggie stock is light amber. It can also be Light yellow or golden. Lighter colour means a smaller amount of ingredients per litter of water, and vice versa. This can change if you have not followed the previous tips. 5. The top ingredients for a perfect veggie stock are: Onions, Celery, Carrots, Leaks 6. Don't over-boil it, simmer it down but don't leave it for more than 1 hour. For a meat stock, it will be the complete opposite. Hope y'all have delicious meals ahead! Comment if I have missed something, or if you have any questions or suggestions. Apparently, there are some interesting questions and suggestions in the sub-comments, so in order to avoid repetition I will edit this comment giving additional info, crediting the people who have suggested something interesting with (S - “NAME”: suggestion). Also, mark the questions with Q and the answers with A for people who are coming back to this or are new to the conversation. S - @LesbianWitchAcademia: “Roast your veggies first! You’ll get so much more rich and deep flavours out of just a light roast. - 375 F° ( 190 C°) for 20 min.” S - @Cas Bolt: “Never salt your broth stock beforehand, wait to do it a few minutes before it’s done!” S - @2 Goats in a Trench Coat: “You can make the stock at the last minute before making a recipe and strain it directly into your cooking pot. Then you don’t need to worry about storing it!” S - @Flame: “Some of the ingredients might be unpleasant to some, and others might not grow or be sold in different regions of the world, see what you can substitute them with. Before pepping the stock you can roast some of the products, you are planning to use. Careful though, you don’t want them to burn and form a char that later will give an unpleasant flavour to the stock/broth. People with less experience might prefer to skip the roasting.” Q: “What is the period of expiration?” A - In general, you can keep homemade vegetable stock in the refrigerator for up to a week and in the freezer for up to a month. Provided that it is in the proper container, and you have knowledge of food preservation, it can last for much longer. Although it is suggested to use it as much as possible, as new scraps will keep coming in. If you are facing a dire situation, I suggest reducing it as much as you can and freezing it into ice cubes which then you will store in vacuumed packages in the freezer, then it might last for about 6 months. Q: “What can you use veggie stock for?” A - You can use it in a variety of dishes as a substitute for water, like in soups, stews, sauces, and gravies. Bring it to a boil, salt it to taste, and add some cut pork chops and some noodles, done. Or use it instead of water when you are making rice, it will give a punch of flavours and a bouquet of aromas to this tasteless grain. Plus the extra nutrients... Q: “Can I make it even though the veggies are non-bio?” A - Yes you can. The main difference between organic and non-organic vegetables is the structure of the sugar molecules, which are slowly disappearing as technology progresses. Q: “Any alternatives if I am missing any of the top products used in the stock?” A - Absolutely, you can use more of the ones you already have, or here is a list of ingredients and spices you might have easy access to, keep in mind that I am listing them with my own experience at hand, so you should try and judge their taste/aroma for yourself: - Carrots: Excellent for making stock/broth. Carrot tops, Use only in very small quantities. - Celery stalks: Excellent for making stock/broth. Celery leaves, well the outer leaves can make the stock bitter, a small amount of the inner leaves can be used with good results. - Chard: Good in small quantities. - Chives: Good in small quantities. - Coriander/Cilantro: it's too strong for broth/stock. If you really want to use it, be sure to only use a very small amount. A little goes a long way. - Fennel bulbs, including their cores - Seaweed, such as dried kombu, nori, or wakame - Whole black peppercorns - Skin-on ginger - Miso - Soy sauce, gluten-free tamari, liquid amines, coconut amines, or MSG - Asparagus: Good in small quantities - Basil: Good in very small quantities. - Bay leaves: 1 or 2 leaves per litre of liquid is a good amount. - Beetroots: can be added, but they will turn the stock a very dark colour, which may not work well for some purposes, such as butternut squash soup. Beet skins should not be used. Beet Greens: Good in small quantities. You may want to add them toward the end of cooking as they break down quickly. - Corn: Corn doesn’t add a lot of flavours and can make the stock/broth cloudy. Corn cobs can be added too. - Cucumber: I don't know if it actually does something, but the trash is a second option. - Dill: Seasonal addition. - Eggplant/Aubergine: Good in small quantities. If it's not treated with salt it might give off a weird taste and unnecessary colour to the stock/broth. - Garlic: Excellent for making stock/broth. - Green beans: Yes, if you have only the pods, then they are fine too. - Jerusalem artichokes: Yes, don't overdo it. - Leeks: Excellent for making stock/broth. - Marjoram: Not many people like it. It's fine though. - Mushrooms: Mushrooms add rich flavour to vegetable stock. Shrooms are life, and life is good, except when it's toxic! :D - Okra: You can add some. Use in small quantities to avoid overwhelming the flavour. In my view, this thing should be stopped from production worldwide. I hate it! - Onions: You aren't doing anything without them. Onion skins add an amazing colour. Just don’t add too many of them unless you want your stock to have a dark colour. Remember good veggie stock comes out in three colour variations, Light yellow, golden, or light amber. And it's rather clear, i. e. you can almost see through it. - Oregano: Yes, just a bit. - Parsley: In my humble opinion, it won't be a veggie stock without parsley, it just adds that early summer aroma. - Parsnips: I still regret discarding so many of them years ago. - Peas: Good in small quantities. They don't add much, but it’s better than throwing them away. - Pea Pods: Not usually at hand, but when I have them I toss them in! - Hot Peppers: Just no! - Sweet Peppers, Bell Peppers: It's fine, no seeds though! - Rosemary: Some people like the taste rosemary imparts to stock/broth, but some find it lends a bitter flavour, so you may want to use it with caution. Personally, I love it more in Chicken stock. - Scallions: Yes. Don't chop them just toss 'em in. Roots optional. - Shallots: peel, meat, stems, some people add the roots too, but I am not a big fan of that! - Spinach: Yes, released it's iron and makes it extremely packed in nutritional value. Add towards the end, and it might give off green colouring which is not okay for some dishes! - Potato peels: Can be used in very small quantities. Potato skins add an earthy, but slightly bitter taste. Too many can make the stock cloudy. Be sure the peels are very clean, otherwise, you’ll end up with stock that tastes like dirt. - Sweet Potatoes: Starchy, the peel might be okay, if it's clean and with no meat left on it. Perhaps after boiling them and separating the peel, don't throw it away... - Thyme, Sage: I've seen people use them, tried and didn't like them. I prefer them in meat stock as they add to the much-necessary bulk of flavours. You can try for yourself though! - Tomatoes: Excellent for stock, remove the seeds. Additionally, I like to paste them with the peel. Then you strain the stock through a mesh cloth and nothing is left behind to make it unpleasant. No seeds make the stock bitter. - Lettuce: Good in small quantities. Most lettuce varieties don’t add much flavour to the stock/broth, but they are great sponges to suck out any impurities. The hard part much like a turnip, or radish might add a bitter flavour. - Romaine Lettuce: Good in small quantities. - Napa Cabbage, Kale, Bok Choy, Collard Greens, Broccoli, Cabbage, Kohlrabi, and Rutabagas: These foods from the Brassica family, are way too strong for stock/broth and can impart a bitter taste. - Turnips: Part of the Brassica family. Turnips are too strong for stock or broth. Although you might find the flavour interesting as a sort of this vegetable is used a lot in Mid-Asian cuisines. (China, Korea, Japan) Turnip greens it's fine in small quantities. - Radish: It's a turnip but bigger! - Pumpkin: it's a little too starchy for good stock or broth. The peel? Maybe I haven't tried it. - Squash/ Winter squash/ Acorn squash- is a little too starchy for good stock or broth. Peels with as little flesh on them are okay. - Zucchini: they don't feel right to me, you can try but don't put too many
Tipp for anyone wanting good veggie stock: Leave anything from the brassica family out of it. That means iE Broccoli stems. But also cauliflower, brusselsprouts, Kale and so on. Those normally turn bitter after long times of cooking and good stock needs at least 4 hours. Also if you have a oven try roasting the veggies before as it can bring out more intense flavours. Don't use to many potatoe skins as those can taint the flavour too, don't add to much and make the broth cloudy. Basics you want to have in it: Garlic, onions, cellery, carrots. You could add herbs or pepper corns. And should decide if you want to presalt it or let it saltfree.
@@pala1742 They are significantly more expensive where I live. Potatoes and chicken are the only cheap things in store atm. Cheese is out of stock near constantly and it’s price has gone up over 550%, vegetables are up 400%, eggs are ridiculous atm with the shortage skyrocketing the price by over 2000% and every vegetable but potato has gone up at minimum 300% and beef just doesn’t exist in supermarkets or butchers stores rn.
live in the US, produce is expensive af and last year in college I was so broke that all I could afford for most meals was minute rice and great value canned vegetables and eggs (because I wanted to try and be a little healthier)
@@lyannaripper7124 ikr? Like I don't do cooked vegetables most of the time, but most raw ones I enjoy. You think people that don't eat vegetables would have died out by now due to starvation
Just cut a few carrots and put some beans along with other veggies of your choice. Save those scraps and heat healthy and make japanese styled ramen with the instant ramen and use the veggie broth for your Saturday or Sunday nights when you are free
@@technicaleclipse7456 students in many countries live in student housing. Though it does seem an american thing that you don't get a kitchen in your dorm.
It's like beef stock. They cook down all the bones in water and salt then the marrow, iron and minerals that gets released is reduced down to a brown paste then cubed and packaged. The leftover bones get mealed into powder and used as fertilizer.
EVERYONE that is going off to college/university, especially if they are planning on living off campus, NEEDS to watch this series. DUDE you're FREAKING AWESOME!!!
KWOOK: "You just created liquid deliciousness out of what would've been literal trash." The Celery: *"And that's why I'm sad."* EDIT: Y'all thx for the likes!!
I've been wondering how to make a vegetarian soup base all week. And this is so random because I usually never see cooking videos on my feed. So excited for this, thank you!
it happens. I think the technology has invaded our mind. The other day I was thinking about how to make up my bed. It was right there in the shorts , I was shocked , thought it was a coincidence but who knows ?
@@crescendo42069 fr. Whenever I'm on my cycle I ALWAYS get at least 2 or 3 videos based on periods. But I never get any when I'm not on my cycle. It's so strange and kinda scary at the same time
piece of advice: be careful about what Kinds of vegetable scraps you use. Onion skins for example are great for color but if you use too many they make the stock taste bitter and kind of "trashy". Also bell pepper stems are EXTREMELY bitter so avoid them
@@BoBRILeY94 oh really? in my experience broccoli stems are one of the best scraps to make stock out of once you trim the woody end. Maybe its a difference in varietes or taste
Editing your comment to acknowledge getting some likes is already cringe enough, but to do it when you have barely 400 likes makes it even more embarrassing. Every time I see someone do this, I intentionally choose to not like their comment at all. Why has this become so popular this year? It’s so odd and just sad.
Fun fact: the original Fanta recipe is made almost exactly like this, with almost nothing but vegetable scraps, the story behind it is that during WW2, Germany was having a hard time with importing as much Coca Cola as they needed to fit the demand for them at the time, so they resorted to making their own recipe which consisted of mostly fruit and vegetable leftovers and peels, whey, and a few more easy to get ingredients, and eventually, the first Fanta glass was made, the rest is history There's a video of someone recreating the original recipe, go check it out if you want to see it in more detail
Romans 10:10-11, 13 (KJV) For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation. For the scripture saith, Whosoever believeth on him shall not be ashamed. For whosoever shall call upon the name of the Lord shall be saved. John 3:16 (KJV) For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
I used to get my potatoes straight off a farm, the old boy that worked there told me "there's scrubbers and there's peelers, those are peelers" he was warning me about peeling the skins because of the harsh pesticides they used, I wouldn't want to risk making a vegetable stock like this unless you can 100% say there were no chemicals used.
hey, just wanted to let you know that your videos and recipes helps so much because i just moved out alone for college. so foods that are healthy, delicious, and varies are such a luxury for me 😭 when i first moved in, i just eat instant or delivery. but after i watch your videos, i realized that i can eat those foods. thank youu!!
@@linkplays2952 Some jokes are funny but often times he is just a straight up asshole to people and especially his fans don't know how to deal with that and start harassing people like jamie oliver and sending them deaththreats
I started doing it around one year ago and it is such a perfect base for soups! Before I used to buy jarred stock but it got really expensive. It usually takes me a few weeks though to collect enough scraps but they are patiently waiting in a freezer and it makes me so happy to be able to create something delicious with literal scraps
I feel like evolution should have bread is out by now, like I'm picky but I don't refuse to eat like an adult. But when people just refuse to eat vegetables I don't see how they aren't dead genetically
@@rose10822 the guy said that they don’t understand how people who don’t eat vegetables aren’t dead and I’m saying you don’t need vegetables to survive. Same goes for a lot of food
@@rose10822 only consume vegetables in soup form when its really cold and eat like a guy on the brazillian streets with 200 dollars or a underpriviliged picky eater who lives alone and im in peak health condition
U dont even need to do that you could always put them in the oven to dry them out abit. Makes it last longer and as an extra option you can put afew paper towels in the bag you store them in and they last for over a week
I’ll often just dump it all together with my frozen leftover chicken bones too. It makes the most delicious stock - my steamed rice is incredible now. I’ve always heard that adding cruciferous veg (e.g. broccoli, kale, cauliflower, cabbage) was a bad idea - that it would make the broth smell like a fart. Maybe they’re fine to use though, eh?
Bro I always thought if that was possible. You just answered my question!!!! Thank God I found your chanel, you do show different and worthy tips ❤️❤️❤️
Bruh. Definitely need to start doing this 🤦🏽♂️🤦🏽♂️ I throw out compostable or veggie-stock-able(?) stuff all the time simply because the process feels complicated, but it’s literally this easy
@@kamikyu718if they're frozen right after harvesting, they retain nutrients. I'm referring to the ones that come in packages. I'm not sure about the ones sold as fresh and then frozen by the consumer... Those might not be as good. Maybe ¯\_(⊙_ʖ⊙)_/¯
@@Anonymous-ev3rl my instant ramen ALWAYS contains an egg, a slice of melty cheese, a spoonful of mayo, some soy sauce and sometimes fresh kimchi on top ^^
Also, if you go to a butcher and you ask for their leftovers they'll give them to you for a few cents or for free even. You can get some nice bones from chickens, pigs, some cow bones etc. Add some to your stock as well! Edit: If you want flawless skin, add some pig feet and some chicken feet to your broth. They are *packed* with colagen which will seep into the broth.
Meat bones are also a must for Italian tomato sauces. My BFF used to put all her leftover bones in a ziplock bag, in the freezer, & just grab some bones, out of the bag, when she was making sauce. Her sauces were to die for but they always tasted different because she couldn't remember which bones she used; she would put all of them in the same bag- lol.
@@dee_dee_place Italian sauces? As a Spaniard, it's weird to hear it like that 🤣 It's just Mediterranean sauces, Greeks, Croatians, Spaniards etc do that too haha. We have normal bones, cured bones, marinated bones etc at the supermarket for that specific reason.
I eat all of it, just cut it into small pieces and cook it with the rest of the broccoli. I don't peel my carrots or potatoes. My only scraps are onion skins and maybe the green flower part of the eggplant. I eat the rest.
@@etuanno My oldest daughter is like you. And she always has perfect results when checking her blood works - minerals and vitamins etc are in perfect level.. She's a vegetarian (but no cow milk products) and takes no supplements. She's just got a very healthy body and eating all parts of greens just works for her. It's a blessing. I have to take large amounts of D- and B- vitamins even in the summer, and yet I eat meat and dairy (in a Flexitarian way). But I don't eat all the fibres etc you all do. Maybe there's something to learn from you?
@@elmariachi5133 Then I'm very sorry. The less things one loves to eat, the less joys there are to eating. Maybe you can try broccoli cooked in other ways than you have before? In a perfect wok at a restaurant? Freshly picked homegrown just slightly boiled with lots of salt and pepper, maybe chiliflakes on? Bite sized fried in butter in an iron skillet til caramelised, with sea salt and pepper? The same but with same sized coliflower, just as caramelised, a perfect side dish for many a dishes. Steaks, potatoes (mush or just boild) elevate when perfectly prepared broccoli is served with them. I promise you there's a way to cook broccoli you haven't tried yet, and it's going to blow your mind. I hope you find it so you don't miss out on the good things in life!
@@WhatHowWhenforWhomWhatpurpose Thanks for you trying to motivate. The thing is: There's a gentic constellation, where people taste bitterness multiple times stronger than other people (called TAS2R38 if you are interested). So there's quite the amount of people for whom Broccoli just tastes awful.. To me it's so harsh, that I even feel nauseous after eating it. It's like this with many green things for me, i.e. leaf spinach and even green tea. Some of these things can be mitigated by heavily processing them, as I can eat spinach cooked to mush with a lot of cream and spices. I tried many of variants of Broccoli in different locations and occassions, but I could not find a way to not suffer from it, yet.
@@prussiaball1871 it’s cheap, yeah, but firstly, I don’t own a garden and secondly, you need to take the time for gardening, especially if you want to have a variety of veggies
You should eat the broccoli stems because in the middle it’s called a broccoli heart and when that is boiled to the point that’s it’s cooked but not mushy it’s really nice!
YES! Student? Of what? Not Food Chain Agri Business. Uness you can afford REAL Organic Veggies - ALWAYS Remove and Discard the skins! They are covered in All, or Most. of the 'Suicides': Ie: Pesticides, Herbicides, Fungicides etc. etc.
What I learned to switch my mind set was to make it a game. Instead of thinking of oh we can't eat that, start introducing new foods to your diet and figuring out how to use it. Turned my mind set a whole 180.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
"during the week you probably use a lot veggies"
me with chicken, rice, eggs and garlic powder and literally nothing else
So you're either building muscle or you hate veggies
@@happyeclipse3255 cultivating mass
@@happyeclipse3255 I don't hate them but I would rather eat something other than veggies. They are edible but not good
@@ИльяПавленко-ф8у they absorb flavour very well start using some salt and butter onions also give off amazing flavour when cooked with food peppers are also nice.
@@ИльяПавленко-ф8у scrambled cooked potatoes with spices and butter is great
The old Carrot at the back of my fridge realizing it's wasted potential 👁👄👁
Yes
"My time has come"
lol
Carrot: Why.?👁️👄👁️💢 I could have been a much less waste trash by now ...
The old, wrinkly, soft carrot..
“You’ll likely use a lot of vegetables” me waiting for my pizza
the difference between an adult and a child is their diet
@@mikec4308 said no one except you
Nice 666 likes
@@mangue7195 who asked?
@@mikec4308 when you are a gramma in kindergarten
“You’ll probably use a lot of veggies.”
Me: *Laughs in malnutrition.*
Bro got Flex 💀
And you got Michael Hitler💀
Me, eating my dinner (Ramen): Yeah!
I compost the vegetable scraps for my garden to grow my food
same
Would it be possible to boil down the scraps and use the solids left over to compost?
@@der23 well, yes you could but the compost won’t be as nutritious
I mean still, it’s a great way to dispose of them so
Me too
@@kenarnarayaka oh yeah makes sense. Lol thanks
FREE PRO TIPS FROM A GLUTTON:
1. Do not add ingredients that are easily broken down, are rich in starch, or are known for their strong flavours. They can make the stock cloudy and might add some unpleasant flavours.
2. If you like a veggie stock with added tomatoes, remove the seeds. They will make the stock bitter.
3. When preparing a veggie stock, make absolutely sure your produce is clean, don't leave any dirt or roots.
4. The best colour for the veggie stock is light amber. It can also be Light yellow or golden. Lighter colour means a smaller amount of ingredients per litter of water, and vice versa. This can change if you have not followed the previous tips.
5. The top ingredients for a perfect veggie stock are: Onions, Celery, Carrots, Leaks
6. Don't over-boil it, simmer it down but don't leave it for more than 1 hour. For a meat stock, it will be the complete opposite.
Hope y'all have delicious meals ahead!
Comment if I have missed something, or if you have any questions or suggestions.
Apparently, there are some interesting questions and suggestions in the sub-comments, so in order to avoid repetition I will edit this comment giving additional info, crediting the people who have suggested something interesting with (S - “NAME”: suggestion). Also, mark the questions with Q and the answers with A for people who are coming back to this or are new to the conversation.
S - @LesbianWitchAcademia: “Roast your veggies first! You’ll get so much more rich and deep flavours out of just a light roast.
- 375 F° ( 190 C°) for 20 min.”
S - @Cas Bolt: “Never salt your broth stock beforehand, wait to do it a few minutes before it’s done!”
S - @2 Goats in a Trench Coat: “You can make the stock at the last minute before making a recipe and strain it directly into your cooking pot. Then you don’t need to worry about storing it!”
S - @Flame: “Some of the ingredients might be unpleasant to some, and others might not grow or be sold in different regions of the world, see what you can substitute them with. Before pepping the stock you can roast some of the products, you are planning to use. Careful though, you don’t want them to burn and form a char that later will give an unpleasant flavour to the stock/broth. People with less experience might prefer to skip the roasting.”
Q: “What is the period of expiration?”
A - In general, you can keep homemade vegetable stock in the refrigerator for up to a week and in the freezer for up to a month. Provided that it is in the proper container, and you have knowledge of food preservation, it can last for much longer. Although it is suggested to use it as much as possible, as new scraps will keep coming in. If you are facing a dire situation, I suggest reducing it as much as you can and freezing it into ice cubes which then you will store in vacuumed packages in the freezer, then it might last for about 6 months.
Q: “What can you use veggie stock for?”
A - You can use it in a variety of dishes as a substitute for water, like in soups, stews, sauces, and gravies. Bring it to a boil, salt it to taste, and add some cut pork chops and some noodles, done. Or use it instead of water when you are making rice, it will give a punch of flavours and a bouquet of aromas to this tasteless grain. Plus the extra nutrients...
Q: “Can I make it even though the veggies are non-bio?”
A - Yes you can. The main difference between organic and non-organic vegetables is the structure of the sugar molecules, which are slowly disappearing as technology progresses.
Q: “Any alternatives if I am missing any of the top products used in the stock?”
A - Absolutely, you can use more of the ones you already have, or here is a list of ingredients and spices you might have easy access to, keep in mind that I am listing them with my own experience at hand, so you should try and judge their taste/aroma for yourself:
- Carrots: Excellent for making stock/broth. Carrot tops, Use only in very small quantities.
- Celery stalks: Excellent for making stock/broth. Celery leaves, well the outer leaves can make the stock bitter, a small amount of the inner leaves can be used with good results.
- Chard: Good in small quantities.
- Chives: Good in small quantities.
- Coriander/Cilantro: it's too strong for broth/stock. If you really want to use it, be sure to only use a very small amount. A little goes a long way.
- Fennel bulbs, including their cores
- Seaweed, such as dried kombu, nori, or wakame
- Whole black peppercorns
- Skin-on ginger
- Miso
- Soy sauce, gluten-free tamari, liquid amines, coconut amines, or MSG
- Asparagus: Good in small quantities
- Basil: Good in very small quantities.
- Bay leaves: 1 or 2 leaves per litre of liquid is a good amount.
- Beetroots: can be added, but they will turn the stock a very dark colour, which may not work well for some purposes, such as butternut squash soup. Beet skins should not be used. Beet Greens: Good in small quantities. You may want to add them toward the end of cooking as they break down quickly.
- Corn: Corn doesn’t add a lot of flavours and can make the stock/broth cloudy. Corn cobs can be added too.
- Cucumber: I don't know if it actually does something, but the trash is a second option.
- Dill: Seasonal addition.
- Eggplant/Aubergine: Good in small quantities. If it's not treated with salt it might give off a weird taste and unnecessary colour to the stock/broth.
- Garlic: Excellent for making stock/broth.
- Green beans: Yes, if you have only the pods, then they are fine too.
- Jerusalem artichokes: Yes, don't overdo it.
- Leeks: Excellent for making stock/broth.
- Marjoram: Not many people like it. It's fine though.
- Mushrooms: Mushrooms add rich flavour to vegetable stock. Shrooms are life, and life is good, except when it's toxic! :D
- Okra: You can add some. Use in small quantities to avoid overwhelming the flavour. In my view, this thing should be stopped from production worldwide. I hate it!
- Onions: You aren't doing anything without them. Onion skins add an amazing colour. Just don’t add too many of them unless you want your stock to have a dark colour. Remember good veggie stock comes out in three colour variations, Light yellow, golden, or light amber. And it's rather clear, i. e. you can almost see through it.
- Oregano: Yes, just a bit.
- Parsley: In my humble opinion, it won't be a veggie stock without parsley, it just adds that early summer aroma.
- Parsnips: I still regret discarding so many of them years ago.
- Peas: Good in small quantities. They don't add much, but it’s better than throwing them away.
- Pea Pods: Not usually at hand, but when I have them I toss them in!
- Hot Peppers: Just no!
- Sweet Peppers, Bell Peppers: It's fine, no seeds though!
- Rosemary: Some people like the taste rosemary imparts to stock/broth, but some find it lends a bitter flavour, so you may want to use it with caution. Personally, I love it more in Chicken stock.
- Scallions: Yes. Don't chop them just toss 'em in. Roots optional.
- Shallots: peel, meat, stems, some people add the roots too, but I am not a big fan of that!
- Spinach: Yes, released it's iron and makes it extremely packed in nutritional value. Add towards the end, and it might give off green colouring which is not okay for some dishes!
- Potato peels: Can be used in very small quantities. Potato skins add an earthy, but slightly bitter taste. Too many can make the stock cloudy. Be sure the peels are very clean, otherwise, you’ll end up with stock that tastes like dirt.
- Sweet Potatoes: Starchy, the peel might be okay, if it's clean and with no meat left on it. Perhaps after boiling them and separating the peel, don't throw it away...
- Thyme, Sage: I've seen people use them, tried and didn't like them. I prefer them in meat stock as they add to the much-necessary bulk of flavours. You can try for yourself though!
- Tomatoes: Excellent for stock, remove the seeds. Additionally, I like to paste them with the peel. Then you strain the stock through a mesh cloth and nothing is left behind to make it unpleasant. No seeds make the stock bitter.
- Lettuce: Good in small quantities. Most lettuce varieties don’t add much flavour to the stock/broth, but they are great sponges to suck out any impurities. The hard part much like a turnip, or radish might add a bitter flavour.
- Romaine Lettuce: Good in small quantities.
- Napa Cabbage, Kale, Bok Choy, Collard Greens, Broccoli, Cabbage, Kohlrabi, and Rutabagas: These foods from the Brassica family, are way too strong for stock/broth and can impart a bitter taste.
- Turnips: Part of the Brassica family. Turnips are too strong for stock or broth. Although you might find the flavour interesting as a sort of this vegetable is used a lot in Mid-Asian cuisines. (China, Korea, Japan) Turnip greens it's fine in small quantities.
- Radish: It's a turnip but bigger!
- Pumpkin: it's a little too starchy for good stock or broth. The peel? Maybe I haven't tried it.
- Squash/ Winter squash/ Acorn squash- is a little too starchy for good stock or broth. Peels with as little flesh on them are okay.
- Zucchini: they don't feel right to me, you can try but don't put too many
Very helpful thx!
Yes, very helpful! Ty!
Also, roast your veggies first! You'll get so much more rich and deep flavors out of just a light roast.
Leaving my comment to come back here later
@@bubble2904 good idea!
Tipp for anyone wanting good veggie stock: Leave anything from the brassica family out of it. That means iE Broccoli stems. But also cauliflower, brusselsprouts, Kale and so on. Those normally turn bitter after long times of cooking and good stock needs at least 4 hours. Also if you have a oven try roasting the veggies before as it can bring out more intense flavours. Don't use to many potatoe skins as those can taint the flavour too, don't add to much and make the broth cloudy.
Basics you want to have in it: Garlic, onions, cellery, carrots. You could add herbs or pepper corns. And should decide if you want to presalt it or let it saltfree.
TFW the only vegetables you can afford are potato and broccoli.
@@GodlyDra carrots, cellery and onions aren't more expensive then potatos and mostly cheaper then broccoli.
@@pala1742
They are significantly more expensive where I live.
Potatoes and chicken are the only cheap things in store atm.
Cheese is out of stock near constantly and it’s price has gone up over 550%, vegetables are up 400%, eggs are ridiculous atm with the shortage skyrocketing the price by over 2000% and every vegetable but potato has gone up at minimum 300% and beef just doesn’t exist in supermarkets or butchers stores rn.
What kind of supermarket is that? 😰
@@pala1742says who? You realise not everyone lives in your town or country?
"for students"
"during the week you probably use a lot veggies"
we are broke as fuck though
Vegetables are really cheap to buy.
@@LiamRproductions only the ones that give you cancer
You eating a whole week noodles or something?
where i am (uk) veggies are the cheapest food group
@@vaaara well for example in Czech Republic, veggies are rlly pricey, especially tomatoes, cucumber and similiar vegetable
“Probably use alot of veggies”
My cabinet full of instant coffee and ramen that I got from the food pantry
Same
Least ya got that. I'm bout there myself. Alot of people are. Hang in there
Get garden if u can
😂😂😂😂😂
Increase your veggies and your brain and body will thank you now and later and make you feel good and stay more youthful
"during the week you probably use a lot of veggies"
- Sir let me stop you right there
live in the US, produce is expensive af and last year in college I was so broke that all I could afford for most meals was minute rice and great value canned vegetables and eggs (because I wanted to try and be a little healthier)
@@suchalooser8784 try frozen, they can be pretty affordable and pretty good flavor
I'm ok with vegetables but God the amount of friends I have who say they hate veggies
@@lyannaripper7124 same 😔 makes it frustrating to cook a meal for everyone without depriving myself
@@lyannaripper7124 ikr? Like I don't do cooked vegetables most of the time, but most raw ones I enjoy. You think people that don't eat vegetables would have died out by now due to starvation
“During the week you probably used a lot of veggies”
You overestimate my health
"You probably use a lot of veggies" stares at airfryer anxiously 😳
airfry breaded vegetables
😂 I felt this.
🤣🤣🤣 YOOO!
The air fryer is great for roasting veggies! Especially if you're cooking for 1-2 people
Clearly
Students who eat instant ramen almost everyday: *let's make plastic brot--*
Just cut a few carrots and put some beans along with other veggies of your choice. Save those scraps and heat healthy and make japanese styled ramen with the instant ramen and use the veggie broth for your Saturday or Sunday nights when you are free
@@rathinasabapathy3796 nice response but I'm not the student who eats instant ramen everyday
I feel that this is more like an American problem since college students don't live with their pparents there.
@@technicaleclipse7456 students in many countries live in student housing. Though it does seem an american thing that you don't get a kitchen in your dorm.
99 cent store sell those chicken or bullion stock cubes.
"never throw out your veggie scraps"
I have three rabbits so I've never have to (except onions they can't eat those)
Lol true, they would jump for joy at these scraps for a treat lol
Same here lol
(Except i got like 15 rabbits -_-)
Lol u must have 5-6 rabbits by now..
OK OK JOKEEE...I M SORRYY🤣😭
@@wangxian4907 ??
@@minhainternetnaofunciona9603 gah dayum 😟
Tryna share homie?
I give the veggie skins and the leftovers to my chickens💀💀💀
And then eat those chickens so it’s the same at the end
Then we can also eat bugs. Cause chicken also eats bugs:)
@@SultanaRazia-gy9sw I tried bugs they taste quiet alright crickets tastes like nuts in a way
Finally! Always saw people using veggie stocks in recipes and I was like now how tf do i make that before the actual dish
You could also just buy some vegetable stocks, I do that as well because I can't freeze my leftovers.
Oof! Noice! C:
Carrots, onions, celery, olive oil, salt, water, all into a pot and simmer
you can buy it off the shelf, chicken stock, beef stock as well
It's like beef stock. They cook down all the bones in water and salt then the marrow, iron and minerals that gets released is reduced down to a brown paste then cubed and packaged. The leftover bones get mealed into powder and used as fertilizer.
“You’ll probably use a lot of veggies”
*me who eats nothing but hot pockets*
what's that?
Please fix your diet
Bro please add in a salad here and there. Maybe an apple or banana too.
Typical american "diet". That's where you get all your diseases from..
Take care of yourself
EVERYONE that is going off to college/university, especially if they are planning on living off campus, NEEDS to watch this series. DUDE you're FREAKING AWESOME!!!
Why especially?
@@derogren because not all dorm rooms come with a fully equipped kitchen. THAT'S why I said what I said!!
@@WestHawk7682 Right, makes sense
@@WestHawk7682 question
What if these college students won't afford basic cooking ingredients?
a tip I learned: put the salt after you simmer it to avoid it being too salty if its reduced.
But you have to cook bigger parts like from potatoes with salt, because otherwise their inside is too bland.
@@elmariachi5133yeah but this is in regards to stock, not a soup.
What do you mean "if it's reduced"
Me just adding half a ton of salt to my simmering stock 👁️👄👁️
@@avapilsen Boiling to remove excess water is called reducing
"You'll probably use a lot of veggies"
*Stares at a single pair of chopsticks, a pot, and various packs and cups of ramen*
🤭🥰
💀
bro is living my dream lifestyle
Me living with my mom:
I can already tell your Asian
KWOOK: "You just created liquid deliciousness out of what would've been literal trash."
The Celery: *"And that's why I'm sad."*
EDIT: Y'all thx for the likes!!
Celery is awful
@@smoothred9453 fr. It's only use is broths and some smaller platings
@@flame4627 don't yall eat it just like that without cooking?
@@user-ej3sx4nw4o you gotta go.
@@user-ej3sx4nw4o nah man not the celery 💀
I've been wondering how to make a vegetarian soup base all week. And this is so random because I usually never see cooking videos on my feed. So excited for this, thank you!
Thank your smartphone who is always listening to what you say
It's a great and wholesome way to cook and feed many inexpensively!!!! Great job it eliminates waste as well
it happens. I think the technology has invaded our mind. The other day I was thinking about how to make up my bed. It was right there in the shorts , I was shocked , thought it was a coincidence but who knows ?
@@crescendo42069 fr. Whenever I'm on my cycle I ALWAYS get at least 2 or 3 videos based on periods. But I never get any when I'm not on my cycle. It's so strange and kinda scary at the same time
Why’d you need exactly vegetarian soup base?
piece of advice: be careful about what Kinds of vegetable scraps you use. Onion skins for example are great for color but if you use too many they make the stock taste bitter and kind of "trashy". Also bell pepper stems are EXTREMELY bitter so avoid them
Ty!!
A saint
ive also found broccoli stem is also super bitter, though it may not be the same for non supertasters
@@BoBRILeY94 oh really? in my experience broccoli stems are one of the best scraps to make stock out of once you trim the woody end. Maybe its a difference in varietes or taste
Yeah do not put fucking onion skins in your stock.
LOVE THIS! Thanks for showing us how to be more conscious with sustainability
If you reduce the stock so it's more concentrated, you can store it in ice cube trays. Freeze them and you'll have stock cubes.
save them for bad guests
@@StevoGamingWorld hot dog water cubes
@@StevoGamingWorldmake ice cubes from a drink with a similar color like iced tea and play russian roulette but with ice cubes
Wtf
He took the quote "one man's trash is another man's treasure" to the CHEF'S KISS level.😂
its the same man
Editing your comment to acknowledge getting some likes is already cringe enough, but to do it when you have barely 400 likes makes it even more embarrassing. Every time I see someone do this, I intentionally choose to not like their comment at all. Why has this become so popular this year? It’s so odd and just sad.
@@hgugf4656 Do you have even 10 likes lol
@@miranda13c why would you care though?
@@miranda13c dam it’s not that deep bro calm down
Fun fact: the original Fanta recipe is made almost exactly like this, with almost nothing but vegetable scraps, the story behind it is that during WW2, Germany was having a hard time with importing as much Coca Cola as they needed to fit the demand for them at the time, so they resorted to making their own recipe which consisted of mostly fruit and vegetable leftovers and peels, whey, and a few more easy to get ingredients, and eventually, the first Fanta glass was made, the rest is history
There's a video of someone recreating the original recipe, go check it out if you want to see it in more detail
This is the vid u r talking about I think.
A less fun fact is that Fanta at the time was made and bottled using slave labour from a concentration camp
@@chickenintrousers6723 i mean, Germany made it during WW2... Makes a lot of sense
Soda cans were weird back then
@@chickenintrousers6723 good
He really took “one mans trash is another man’s treasure” to a whole other level
“You’ll probably use a lot of veggies”
Id be impressed if I eat something green this week
Eat some raw carrots my man.
@@ratioripbozo roger roger
Romans 10:10-11, 13 (KJV) For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
For the scripture saith, Whosoever believeth on him shall not be ashamed.
For whosoever shall call upon the name of the Lord shall be saved.
John 3:16 (KJV) For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
@@ratioripbozo ew
@@ayokanmibolu-ariyo6109 amen
him: "during the week you probably use a lot of veggies"
me: "What is veggies?"
sameXD
Omg literally you’re so funny
What ARE veggies? 🤓
Don't y'all get constipated from not eating veggies?
Healthcare is looking at you
"Add some sad leftover celery"he says
Then brings out a completely fresh one😂
Lol
The stems you get at the grocery store are usually about four times as thick, so this probably was in fact the remainder.
I love this, I typically compost but this is a great alternative for people who don’t have the space to compost. Plus it’s delicious!
Me who eats the broccoli stems:
Edit: damn 4k never had that many before
@Caramante Flammia 😂no you just eat thm
I eat the entire broccoli, i don't waste nothing xd
Chad stem eater
They’re Sweet!!💗💗💗🤗😋🙌🙌🙌
@@goer2287 you eat all
Oh my gosh you are so good at straining
Never gonna...
give you up
never gonna
let you down
Never gonna
I used to get my potatoes straight off a farm, the old boy that worked there told me "there's scrubbers and there's peelers, those are peelers" he was warning me about peeling the skins because of the harsh pesticides they used, I wouldn't want to risk making a vegetable stock like this unless you can 100% say there were no chemicals used.
Buy pesticide free or organic. The pesticides get soaked into the food
I agree.
Exactly! People, be careful!
Most don't use chemicals, most of them just have altered DNA to keep bugs away, you can't do anything with them to stop them from having pesticides
Can you not wash them before?
He just described the recipe of Chinese Vegetable Soup without the ginger.
hey, just wanted to let you know that your videos and recipes helps so much because i just moved out alone for college. so foods that are healthy, delicious, and varies are such a luxury for me 😭 when i first moved in, i just eat instant or delivery. but after i watch your videos, i realized that i can eat those foods. thank youu!!
A whole food plant based diet is cheapest and healthiest.
"vegetables taste like sad" ~ Uncle Roger
Uncle Roger is right they do taste like sad
Taste disgusting
We need to have a conversation uncle roger
This uncle Roger mf is dead wrong what
@@Toneri_Inu uncle roger or the veges?
me as a student that don't have a fridge : 👁️_👁️
Ahh same
How do you not starve? Where do you put your food? I'm surprised you don't get food poisoning
@@prussiaball1871 I just eat all of them in one go.
Where do store milk in the summer?
what???
It's nice to know how to make staples like this, in times such as these.
"you'll probably use a lot of veggies"
YEAH ABOUT THAT
"During the week you probably use a lot of veggies"
Me (mouth full of burger) : uhuh *nods*
ROFL💀
burger has vegetables
Bears and rats: “Where’s my food? He’s been holding out on us!”
First step: own a freezer
Him: create deliciousness out of trash
Sanji: Hold my cigarette
Two weeks moldy tomatoes in back of my fridge: 👁️👄👁️
Don’t eat that or else you’ll have samonella
You're not supposed to keep tomatoes in the fridge.
Extra nutritious and gives a random mutation buff
Bro dont put tomatoes in your fridge what the fuck 💀💀💀
@@toonlessstudios7496Why not?
As a Mexican that cooks with veggies all the time this comes in so handy. Thanks!!
"Throughout the week you probably use a lot of veggies"
Uncle roger: I don't, because wegetable taste like sad!
😂
There is nothing sadder than liking 'jokes' by trash nigel ng
@@Allen-qs2xr how dare you.....
@@Allen-qs2xr hes so funny tf u mean
@@linkplays2952 Some jokes are funny but often times he is just a straight up asshole to people and especially his fans don't know how to deal with that and start harassing people like jamie oliver and sending them deaththreats
"during the week you probably use a lot of veggies"
Me living off of bulk packs of instant ramen: 👁️👄👁️
I love had this encourages no food waste, and me being flexitarian, this is a great recipe. Thank you so much! :D
There’s still food waste either way. Unless you’re going to blend it all up and eat it as a soup. Or idk use it as compost
I started doing it around one year ago and it is such a perfect base for soups! Before I used to buy jarred stock but it got really expensive. It usually takes me a few weeks though to collect enough scraps but they are patiently waiting in a freezer and it makes me so happy to be able to create something delicious with literal scraps
"You're not supposed to eat broccoli stem?"
-Random lady on the internet 💀
You are supposed to eat it. It's almost as good as the rest
You can make dishes out of cauliflower and broccoli stems
@@nikolash7879 ok
@@UU237 okay I see thanks
I only buy broccoli for the stems. Sometimes I actually shave off and discard the flowers bit.
the taste of pesticide, yum
In my house we collect them in a bucket then after two three month it work as a fertilizer for our plants and its really healthy.
Beef cubes and bay leaves help bring out flavor!
You are literally the reason I'm making veggie stock right now.
we gotta raise this to the "fresh grad, entry level job"
Liyerallyyy do i look like i buy fresh produce every week
“during the week you probably use a lot of veggies”
me: **laughs in picky eater**
I feel like evolution should have bread is out by now, like I'm picky but I don't refuse to eat like an adult. But when people just refuse to eat vegetables I don't see how they aren't dead genetically
@@prussiaball1871 you don’t need vegetables to survive
@@SiriButDumb by that logic you do not even need meat you can survive on either vegetables or meat
@@rose10822 the guy said that they don’t understand how people who don’t eat vegetables aren’t dead and I’m saying you don’t need vegetables to survive. Same goes for a lot of food
@@rose10822 only consume vegetables in soup form when its really cold and eat like a guy on the brazillian streets with 200 dollars or a underpriviliged picky eater who lives alone and im in peak health condition
Vegetable stock is so forgotten and underrated! Im glad to see it highlighted!
I spilt my tea all over the ground when he said "please don't be like me".
„Put it in the freezer“ - Ahh there we go. Back to Uber eats
U dont even need to do that you could always put them in the oven to dry them out abit. Makes it last longer and as an extra option you can put afew paper towels in the bag you store them in and they last for over a week
If you Uber Eats every day you waste money
Bro turned into Sanji using every part of the food
"I have onion skin, potato skin, carrot skin, and Rumplestitskin"
Woah, I always eat the broccoli stems, they are my favourite
“Please don’t be like me.“ 🤣🤣🤣🤣
"During the week you probably use a lot of veggies" me over here living on cup a soup and grilled cheese for the last 6 months.
I have to say, I'm learning a whole lot of very useful information from the "Cooking basics for students" series at a tender age of 32!
"Please don't be like me " 💀
I’ll often just dump it all together with my frozen leftover chicken bones too. It makes the most delicious stock - my steamed rice is incredible now.
I’ve always heard that adding cruciferous veg (e.g. broccoli, kale, cauliflower, cabbage) was a bad idea - that it would make the broth smell like a fart. Maybe they’re fine to use though, eh?
It'll smell the same as if you ate the broccoli and then peed after. You know that slightly funny smell it makes like when you eat asparagus
That's actually finally a tip I might use.
I’m boutta make this it looks so good🤤🤤
“I have lots of onion skin, carrot skin, human skin, potato skin, and also broccoli stems”
“Excuse me?”
“What?”
“What?”
Yeah. Onion skin sounds like a waste. Also dirty as it's exposed
No, he does not say that, like at all.
@@nathnolt I know he doesn’t, it’s… a joke
"Woops, I meant to make vegie stock. Oh well"😅
Bro I always thought if that was possible. You just answered my question!!!! Thank God I found your chanel, you do show different and worthy tips ❤️❤️❤️
Vegetables being too expensive in my country: I got Pasta stock
jesus How expensive are meat then?
@@w2cky400 Too much
"You'll probably use a lot of veggies"
Me with picky eating:👁👄👁
Punching the air rn cos this would've been good to know _before_ I threw out all my vegetable scraps yesterday and today 😭
"during the week you probably use alot of veggies"
me with my meat and rice
and that's how I got diarrhoea , not even lying. I swear
Steam broccoli stems then season with salt and it’s an extra snack before lunch 😂
Currently planning to try this, should have enough by this weekend, hope it's good. Wish me luck 😊
How’d it go?
Bruh. Definitely need to start doing this 🤦🏽♂️🤦🏽♂️ I throw out compostable or veggie-stock-able(?) stuff all the time simply because the process feels complicated, but it’s literally this easy
It's a shame my instant noodles don't produce veggie scraps
Bro I cannot tell you how good stir fried celery is. It’s almost like cooking up something from nothing.
“One man’s trash is another man’s treasure”
- probably some old guy a long time ago
I love how you assume that I use fresh veggies, and not just frozen 😅
(God, I wish I was that type of person)
Frozen veggies are actually better than fresh because they're less likely to lose nutrients. It's a misconception that fresh is always better.
I use frozen too haha. I live alone and fresh veggies can go to waste. Frozen is way better for my bank account
I thought frozen veggies have far less nutrients?
@@kamikyu718if they're frozen right after harvesting, they retain nutrients.
I'm referring to the ones that come in packages.
I'm not sure about the ones sold as fresh and then frozen by the consumer... Those might not be as good. Maybe ¯\_(⊙_ʖ⊙)_/¯
If you’re still doing national dishes, try Momo (dumplings) from Nepal🇳🇵
“You waste a lot of scraps” me: WE HAVE CHICKENS! 😂
"During the week you probably use a lot of veggies"
Me: looks at my trashcan full of instant soup bags
Someone liked this so i just wanted to add, i just ate an instant soup again 🤟
Instant ramen is my specialty. Sometimes when I'm feeling extra I might add an egg or maybe even some chopped up mushrooms!
@@Anonymous-ev3rl my instant ramen ALWAYS contains an egg, a slice of melty cheese, a spoonful of mayo, some soy sauce and sometimes fresh kimchi on top ^^
@@AllieRunney wow you be making a whole ass 5 star meal!
@@Anonymous-ev3rl student lifehack to make you feel like you have your life together HAHA
Also, if you go to a butcher and you ask for their leftovers they'll give them to you for a few cents or for free even. You can get some nice bones from chickens, pigs, some cow bones etc. Add some to your stock as well!
Edit: If you want flawless skin, add some pig feet and some chicken feet to your broth. They are *packed* with colagen which will seep into the broth.
Meat bones are also a must for Italian tomato sauces. My BFF used to put all her leftover bones in a ziplock bag, in the freezer, & just grab some bones, out of the bag, when she was making sauce. Her sauces were to die for but they always tasted different because she couldn't remember which bones she used; she would put all of them in the same bag- lol.
@@dee_dee_place Italian sauces? As a Spaniard, it's weird to hear it like that 🤣 It's just Mediterranean sauces, Greeks, Croatians, Spaniards etc do that too haha. We have normal bones, cured bones, marinated bones etc at the supermarket for that specific reason.
So hot dogs give you flawless skin?
I thought facebook science was bad. Then I got introduced to youtube science.
@@whengrapespop5728 this.
Broccoli stems are eatable! Don't just eat the flowers! The stems tastes better than asparagus, too.
I eat all of it, just cut it into small pieces and cook it with the rest of the broccoli.
I don't peel my carrots or potatoes. My only scraps are onion skins and maybe the green flower part of the eggplant. I eat the rest.
To me not even Broccoli in general is edible xD
@@etuanno My oldest daughter is like you. And she always has perfect results when checking her blood works - minerals and vitamins etc are in perfect level.. She's a vegetarian (but no cow milk products) and takes no supplements. She's just got a very healthy body and eating all parts of greens just works for her. It's a blessing. I have to take large amounts of D- and B- vitamins even in the summer, and yet I eat meat and dairy (in a Flexitarian way). But I don't eat all the fibres etc you all do. Maybe there's something to learn from you?
@@elmariachi5133 Then I'm very sorry. The less things one loves to eat, the less joys there are to eating. Maybe you can try broccoli cooked in other ways than you have before? In a perfect wok at a restaurant? Freshly picked homegrown just slightly boiled with lots of salt and pepper, maybe chiliflakes on? Bite sized fried in butter in an iron skillet til caramelised, with sea salt and pepper? The same but with same sized coliflower, just as caramelised, a perfect side dish for many a dishes. Steaks, potatoes (mush or just boild) elevate when perfectly prepared broccoli is served with them. I promise you there's a way to cook broccoli you haven't tried yet, and it's going to blow your mind. I hope you find it so you don't miss out on the good things in life!
@@WhatHowWhenforWhomWhatpurpose Thanks for you trying to motivate. The thing is: There's a gentic constellation, where people taste bitterness multiple times stronger than other people (called TAS2R38 if you are interested).
So there's quite the amount of people for whom Broccoli just tastes awful.. To me it's so harsh, that I even feel nauseous after eating it. It's like this with many green things for me, i.e. leaf spinach and even green tea. Some of these things can be mitigated by heavily processing them, as I can eat spinach cooked to mush with a lot of cream and spices. I tried many of variants of Broccoli in different locations and occassions, but I could not find a way to not suffer from it, yet.
im going to show this to my parents seems like a good idea thanks
I only would do this if I only had organic veggies, but I‘m not that rich 😅
Just grow it yourself, it's pretty cheap to do that. My parents grow vegetables all the time
@@prussiaball1871 it’s cheap, yeah, but firstly, I don’t own a garden and secondly, you need to take the time for gardening, especially if you want to have a variety of veggies
My mom makes homemade chicken and bone broth all the time and it always makes the house smell like chicken lol, I love it
Was expecting it to smell like the lizard Katya burnt, thanks for correcting my expectations
And then make sure to compost the scraps afterwards! 🙂🙂🙂
It's a bit of a waste, they might do something to help but they'd probably just turn into dirt rather than nutritious dirt
You should eat the broccoli stems because in the middle it’s called a broccoli heart and when that is boiled to the point that’s it’s cooked but not mushy it’s really nice!
Damm i need to try this
Why his 'trash' look so fine though?💀✨
The insecticide sprayed on carrots adds more flavour 😮
YES! Student? Of what? Not Food Chain Agri Business.
Uness you can afford REAL Organic Veggies - ALWAYS Remove and Discard the skins! They are covered in All, or Most. of the 'Suicides': Ie: Pesticides, Herbicides, Fungicides etc. etc.
Veggie scraps have all the delicious pesticides in it. Yum
Bro I try to eat healthy, but with my family it's impossible, we're literally going to eat waffle house for dinner
What I learned to switch my mind set was to make it a game. Instead of thinking of oh we can't eat that, start introducing new foods to your diet and figuring out how to use it. Turned my mind set a whole 180.
@@laicbalderas8286 THANK YOU