For the people who say this is gross, I've been doing this for years, never killed me. I actually learned it from friends who owned restaurants. Think about that next time you eat out. I wash my veggies when I bring them home with water and vinegar or Trader Joe's veggie wash.
This isn't gross. It's just like when people save scraps to make a compost for their plants. I just started doing this because I'm tired of wasting food especially vegetables and fruits and with Winter coming, I'm thinking about homemade soups for immune system health and I love soups in cold weather. And yes, as long as you wash the produce I see no problem, thank you.😊🙏🏼
@@agneslaufer9579 I have a bag of frozen scraps that is many months old and even underwent a 6.5 hour power outage after a lightning storm hit. This is the first time I am attempting to make broth out of my veggie scraps. I just went through and took out the ice chunks that had accumulated, so I am crossing fingers that it will still work despite its age lol. I am draining it in a colander to defrost it as we speak so that the water won’t have a lot of “freezer burn taste“ to it. The vegetables still smell delicious to me (and even my hands smell great from just digging through the vegetables to get rid of as much ice chunk particles as possible), so hopefully it still will be fine... wish me luck! Haha.
@@aida087 Have you done it before? I just wrote a comment here about trying it right now tonight, but I am having to cross fingers due to the circumstances.
Came back to say, I have been making this stock ever since I first watched this video and it has been great! It takes basically no effort and always tastes great in soups and sauces. Absolute game changer
So I know this video is a couple of years old, but I just used my scraps to make the stock, and then used my stock to make a vegetable and rice soup, and it came out delicious! I then used my vegetable scraps for the veggies I put in the soup into the bag to start the process over again. Highly recommend, especially for us graduate students on a budget!
@@bosoxfan2525 I wouldn't eat the scraps and garlic paper, but maybe they can be used for something else. The broth, on the other hand, is delicious! I think you do need to add salt to the boiling scraps
@@kunika6645 - Yes, roast all the scraps, then boil in water, the stock flavor gets much deeper and more complicated. Soooo good! Especially important when you’re vegan/plant based, in order to get the deep flavour of meat stock. Chop everything as fine as possible too, to get as much flavor out as possible. For meatier flavor, you can also add some mushrooms and a little beet root. For extra umami, you can mix in some tomato paste before roasting. 🤗😋
To add flavour for the vegetable stock, I use whole spices like cinnamon sticks, cloves, green cardamom, salt, pepper and you could add if desired like oregano, chilli flakes, sweet paprika and other spices like garam masala etc.
Knowledge Whale ..it's the same amount of garbage. You're just storing it up, boiling it, then throwing it out in one go. And regardless, vegetable scraps are good for the environment.
+Ryan Reid they don't do any harm but growing/transporting them does. utilizing more of what is grown is better for the environment than composting this and then using more veggies to make stock. that being said; ain't got time 4 this lol. got time to watch it tho :D
Not as popular of a veggie, but leeks are so good for stock! You can use the white bottoms for cooking (much like onions), and save the green tops for broth.
@@sherifflasso when I have them (I don't eat meat very often) I use bones as well. The collagen and gelatin was very helpful for when my roommate was trying to lose weight. She would get upset that she was hungry all the time so I cooked the rice in a broth made with veggie and animal scraps. She felt full after a single bowl. It doesn't really add any extra calories, very little sugar and no fat (since I could take it off the top when chilling it).
This is the greatest thing I've ever seen. I was just looking up how to make a veggie stock, but was not expecting being able to do it with scraps. I always just discard my onion and garlic skins, which is crazy. There is so much flavour in there you can pull out. Will be doing this from now on for sure.
I'm actually in the process of saving my veggie scraps. So far I have peas, carrots, onion, celery, mushroom, tomato core, tomato seeds & spinach stems in mine. With how often I eat vegetables, this bag should be filled by the end of this month.
This is the way I've been making stocks for years to save money and because I hate wasting food. I break up and freeze my leftover chicken and turkey carcasses in large freezer bags for the same reason. The results taste so much better than what you buy at the grocery store. The only problem is getting other family members to save their veggie scraps when they cook. Once your stock is done, you can compost the veggie scrap mush.
I make vegetable stock with whole spices like cinnamon sticks, cardamom, cloves etc, masala like cumin powder, garam masala, tumeric powder and coriander powder and other spices like oregano, paprika, garlic powder, salt, pepper and chilli flakes to add some flavour in the vegetable stock. I used the same vegetable stock while making chicken items and rice items.
I eat a huge salad for lunch every day. The quantity of veggie scraps I throw away is a lot. Soo happy to learn I can save them to make a savory broth!!
you give your bunny shitty filthy scraps shame on you if it dies (everything you give it must be clean and free of dirt just like you are cleaning the vegetables for yourself)...
I LOVE how you dont talk and its all action..I can just start watching the process instead of hearing people TALK! UGH! SO THANK YOU FOR GETTING RIGHT TO IT!!! LOVE THESE VIDEOS!!!
Wow how are there so many dumb comments. I think this is an awesome video, not just the idea but the video itself, get's to the point as quick as possible AND still makes it as easily to understand as possible, love videos like that :)
I am making huge pot of vegetables broth today as we speak! I jar mine up in quart jars and seal them in the pressure canners ,u can do it all in one day or u can let it sit over night and let the vegetables bring out more flavor, then jar up the next day . I had made 18 quarts but used the last 2 jars so time for some more
I have been doing this for months now and this is a genius hack! The broth is so good s&p is needed to make it not bland of course you can add what ever seasonings you want I found that adding the rest of a package of the seasoning I was using to the freezer bag gave great flavor and no need for added salt
Hey Tasty, can you guys do a segment or playlist dedicated to vegan and or vegetarian foods? I'm neither of those things but I've been wanting to try it out, I just can't find anything appetizing at the moment, I would definitely eat vegan or vegetarian foods if they tasted good. It would be really cool if you did recipes on those.
it's a base broth, you don't want it to be salty so you can control the amount of salt of whatever you cook with it.. though some peppercorns/a bay leaf/some dried chilis wouldn't hurt anything
Made it and it wasn't bad. The color was pale so maybe more onion peel will make it darker. It tastes like a soup but in gravy form as I added butter and flour.
I wouldn't use potato skins in a vegetable broth, since they tend to cloud and absorb more flavor than what they give. And I wouldn't use onion skins or bottoms either since they can give it a gritty texture.
민윤기 You can wash those potatoes and onion skins till the COWS come home but you are going to get grit. First onion layer, scallion bottoms, white onion skins--RED potato or Yukon gold potato skins (which which lend themselves to being cleaner) maybe. But you drop them Idaho skins and common yellow onion skins in that pot and all you gonna get is DIRT unless you strain it through a cheesecloth multiple times. SOME scrapes are for stock--and others are for compost. Period.
It's really good. I usually use potato skins, onion skins, garlic skins, and carrot peels as the base since those are the ones I use the most often in my regular cooking but sometimes I'll use cabbage cores, parsley stems, green onion ends, and even beet peel depending on what I end up making for my meals. While the beet peel does give it a super dark red look, it at least gives it a nice boost of iron. But even to this day, I still use this recipe and always have a bag of scraps (or two) that I work on throughout the year. I usually use the stock in soups, one pot pastas and curries. Gotta say, ever since this video came out, I actually haven't bought vegetable stock/broth/bouillon since. It's good to make use of what you already have.
@@BlackTigr Is carrot peels doesn't make it taste bitter? How about amount of water..?It's depends with the veggies that you use or..? and how long you cook it? Sorry if I asked you so many questions...
@@brightafterrain_ carrots actually have an inherent sweetness to them so no, they don't make it taste bitter. Plus with this kind of stock, there's so many things already in the pot that help balance out the flavors normally. For the water, it's as it says in the video. Just make sure it covers the scraps. While it says to simmer at least 30 minutes, I usually go at least an hour.
Yessss now i can finally save my scrapped food i was stressing out that i couldnt do a compost and resort to throwing away my scraps now i can put them to good ise
I'm making it right now. Will give a review when done. So far used scraps from leek onions, cabbage, carrots, sweet potato. Let's see. Someone said there came bitter so you never know. I intend to do a gravy with it but they did not really explain that part. I suppose it was flour and butter cooked in a roux then add stock to it.
The trick is to make your stock from the scraps of making soup out of the stock. That way you maybe use one or two things (herbs + garlic, usually) to make the perfect basis for your soup using mostly the junk you would have tossed to make the soup.
I like making my own stock, I've mostly made it from fresh veggies though, but I do have a bag of scraps like this in the making, it's just not full, and I haven't really thought about using peels in it too ...
For the people who say this is gross, I've been doing this for years, never killed me. I actually learned it from friends who owned restaurants. Think about that next time you eat out. I wash my veggies when I bring them home with water and vinegar or Trader Joe's veggie wash.
would you like to tell me what kind of veggie that you use to make the stock?
I love this, always freeze my scraps and do once a month stock. I make soups .
BTW veggie stock is made like that and sold in stores .
This isn't gross. It's just like when people save scraps to make a compost for their plants. I just started doing this because I'm tired of wasting food especially vegetables and fruits and with Winter coming, I'm thinking about homemade soups for immune system health and I love soups in cold weather. And yes, as long as you wash the produce I see no problem, thank you.😊🙏🏼
@@agneslaufer9579
I have a bag of frozen scraps that is many months old and even underwent a 6.5 hour power outage after a lightning storm hit. This is the first time I am attempting to make broth out of my veggie scraps. I just went through and took out the ice chunks that had accumulated, so I am crossing fingers that it will still work despite its age lol.
I am draining it in a colander to defrost it as we speak so that the water won’t have a lot of “freezer burn taste“ to it. The vegetables still smell delicious to me (and even my hands smell great from just digging through the vegetables to get rid of as much ice chunk particles as possible), so hopefully it still will be fine... wish me luck! Haha.
@@aida087
Have you done it before? I just wrote a comment here about trying it right now tonight, but I am having to cross fingers due to the circumstances.
People dont use the tops or bottoms of potatoes?
+Lauren Suty Most people? Please speak for yourself.
ninjakyuubi13 exactly Thats why they are adding them to the the veggie stock
ninjakyuubi13 i didnt know they had tops or bottoms lol
I cut them off when I'm dicing or making chips or scalloped potatoes.
If you want the slices to be even or if the potato eyes are too deep and look kinda gross
Came back to say, I have been making this stock ever since I first watched this video and it has been great! It takes basically no effort and always tastes great in soups and sauces. Absolute game changer
Do we have to keep it in the freezer for 6 months or is that optional?
@@meisdead3 oh boy. You have a lot to learn. Optional.
So I know this video is a couple of years old, but I just used my scraps to make the stock, and then used my stock to make a vegetable and rice soup, and it came out delicious! I then used my vegetable scraps for the veggies I put in the soup into the bag to start the process over again. Highly recommend, especially for us graduate students on a budget!
What did you do with the cooked veggies that you made the broth with at 1:09? Did you toss them, or use them for something else?
@@bosoxfan2525 normally I would throw them in my compost bag I keep in my freezer, but I don't have any room right now, so I had to throw them out :(
@@obsmusicluvr So it's not really edible huh?
@@bosoxfan2525 I wouldn't eat the scraps and garlic paper, but maybe they can be used for something else. The broth, on the other hand, is delicious! I think you do need to add salt to the boiling scraps
would you like to tell me what kind of veggie that you use to make the stock?
Quick tip, add a small amount of oil and roast in the oven first to bring out the flavour a little more
Roast all the scraps ?
How long and at what heat?
@kunika ॐ 350 F for about 1 hour, but the time depends on the scraps. Just keep an eye on them.
It works wonders, i also made gravy from those scraps and roast with a lb of chicken wings for chicken stock.
@@kunika6645 - Yes, roast all the scraps, then boil in water, the stock flavor gets much deeper and more complicated. Soooo good! Especially important when you’re vegan/plant based, in order to get the deep flavour of meat stock. Chop everything as fine as possible too, to get as much flavor out as possible. For meatier flavor, you can also add some mushrooms and a little beet root. For extra umami, you can mix in some tomato paste before roasting. 🤗😋
love this cooking channel, no unnecessary host chatting and the speed of the demos is perfect.
To add flavour for the vegetable stock, I use whole spices like cinnamon sticks, cloves, green cardamom, salt, pepper and you could add if desired like oregano, chilli flakes, sweet paprika and other spices like garam masala etc.
In the recipe for the veggie stock or in the recipe you're making with veggie stock?
@@adlihloetz7162 the veggie stock which I make always.
Do you NOT add any spices?:) be careful though, too many spices would lead to acidity. Feels nothing at first but becomes monster later:)
@@neelroy2918 well I just added few spices for flavor.
@@fan.80s_90s was just kidding with the question:) acidity thing though personal experience. Thought should share, is all.
Btw, nice user name. Ditto.
This is a genious way to make use of stuff you would normally throw! Less garbage = better for the enviroment
Knowledge Whale ..it's the same amount of garbage. You're just storing it up, boiling it, then throwing it out in one go. And regardless, vegetable scraps are good for the environment.
production of the scraps has a economic and environmental cost and using the scraps means u use less of something else
you could also just use the scraps for compost
Knowledge Whale These are biodegradable vegetable waste they don't do any harm to the environment except for smelling bad for a few days
+Ryan Reid they don't do any harm but growing/transporting them does. utilizing more of what is grown is better for the environment than composting this and then using more veggies to make stock.
that being said; ain't got time 4 this lol. got time to watch it tho :D
OMG, When that gravy hit the potatoes, 😍!!!
the money shot 😝
hahahaha
I'm right there too!! Need that recipe :)
Not as popular of a veggie, but leeks are so good for stock! You can use the white bottoms for cooking (much like onions), and save the green tops for broth.
I use it for cooking rice instead of plain water. ✅
Wow, it makes sense since it will add more flavour to the rice 👌🏾. I'm going to try it too. Thanks
That’s ingenious, actually
@@sherifflasso when I have them (I don't eat meat very often) I use bones as well. The collagen and gelatin was very helpful for when my roommate was trying to lose weight. She would get upset that she was hungry all the time so I cooked the rice in a broth made with veggie and animal scraps. She felt full after a single bowl. It doesn't really add any extra calories, very little sugar and no fat (since I could take it off the top when chilling it).
How does it taste?
Very good. Try it to see for yourself!
Scraps are the best for broth. Reminds me of real ramen.
Less Talk, More Delicious I
This is the greatest thing I've ever seen. I was just looking up how to make a veggie stock, but was not expecting being able to do it with scraps. I always just discard my onion and garlic skins, which is crazy. There is so much flavour in there you can pull out. Will be doing this from now on for sure.
I'm actually in the process of saving my veggie scraps. So far I have peas, carrots, onion, celery, mushroom, tomato core, tomato seeds & spinach stems in mine. With how often I eat vegetables, this bag should be filled by the end of this month.
Lol my bag fills up in 2 days I eat lots of veggies they are delicious and to be fair I am also vegan so maybe that's the reason
"saves scraps" *throws the rest of the veggies*
Marc Vincent Manaois 😂😂😂
lol
Marc Vincent Manaois lmao
Marc Vincent Manaois LMAO
HAHA
The day I make this and it isn't bitter will be a glorious day
@@kikofrankfurt1974 Potatoes and mushrooms are perfectly fine. You want to avoid anything in the brassica family such as cabbage and broccoli.
Don’t add carrots
Do people actually chop off the top and bottom of potatoes?
Mrs. Un I think it's for certain styles of potatoes
hmmp,.. i use the damn peeler to curve around the damn potato lol
Lol or maybe it's just because they know they're making stock😂 I'm not sure. I use a peeler too.
Yes lol I do it every time
but why
I've used carrot peels before but they make the broth bitter. Just save a whole peeled carrot to use in the broth.
Thanks! :)
Gabriel Jensen hahaha
+Gabriel Jensen i can see that 8 people care..
25+2 people care
I do care :)
This is an great way to reduce food waste! 💕
The scraps are still going in the garbage after the broth is made honey
Carlee Walsh vegetable scraps aren't food and its still being thrown out.
moltovivace you can compost it instead of throwing it into garbage
Not really, but it does reduce plastic and other waste when you dont need to buy packs of vegetable stock.
It's pure logic, to maximize and optimize a working kitchen!
A most valued Key!
After naming stock, those scraps could go to compose!! Great idea!
Wow. This makes amazing vegetable stock!!! Gets every bit of flavor out of those vegetables and herbs. Thanks for sharing 🙂
This is the way I've been making stocks for years to save money and because I hate wasting food. I break up and freeze my leftover chicken and turkey carcasses in large freezer bags for the same reason. The results taste so much better than what you buy at the grocery store. The only problem is getting other family members to save their veggie scraps when they cook. Once your stock is done, you can compost the veggie scrap mush.
I make vegetable stock with whole spices like cinnamon sticks, cardamom, cloves etc, masala like cumin powder, garam masala, tumeric powder and coriander powder and other spices like oregano, paprika, garlic powder, salt, pepper and chilli flakes to add some flavour in the vegetable stock. I used the same vegetable stock while making chicken items and rice items.
I eat a huge salad for lunch every day. The quantity of veggie scraps I throw away is a lot. Soo happy to learn I can save them to make a savory broth!!
never thought of using scraps and freezing them. this is awesome!!!
Man I've been making compost this whole time! Onion skins for broth? Learn something new everyday! I love your channel.
You could probably do both! Make the stock then put the scraps into a compost.
It will darken your stock and impart some nutrients
But what will my bunny eat?
you give your bunny shitty filthy scraps shame on you if it dies (everything you give it must be clean and free of dirt just like you are cleaning the vegetables for yourself)...
BloODOmeN2 Yes, because rabbits wash their food before they eat it in the wild, gtfo. And all my veggies are organic.
Aw cute.
Don't Usually Comment I give them all my water melon rine
Don't Usually Comment or cucumber peels?
Made my stock like this and turned out great, easy Cubes are a great idea.
I LOVE how you dont talk and its all action..I can just start watching the process instead of hearing people TALK! UGH! SO THANK YOU FOR GETTING RIGHT TO IT!!! LOVE THESE VIDEOS!!!
Funny how I just watched a video about preparing food with the exact contents of my organic garbage and enjoyed it.
Wow how are there so many dumb comments. I think this is an awesome video, not just the idea but the video itself, get's to the point as quick as possible AND still makes it as easily to understand as possible, love videos like that :)
You should never use potatoes in stock... They absorb more flavor than they impart.
What about potato scraps like skins and stuff?
@@Shovlaxnet It's a little late, but I use washed potato skins in my stocks. Imparts them with a lot of goodness.
I think it's just the flesh of the potato that does that. If you only use the peels it should be fine.
I really like this. You don't waste anything. I have seen homemade broth done with fresh veg and then it is tossed away. What a waste of vegetables. 👍
I am making huge pot of vegetables broth today as we speak! I jar mine up in quart jars and seal them in the pressure canners ,u can do it all in one day or u can let it sit over night and let the vegetables bring out more flavor, then jar up the next day . I had made 18 quarts but used the last 2 jars so time for some more
Wow! Never though I can make a veggie stock from scraps!! Low waist and save money ✨
Made this tonight, not bad. I will definitely keep doing this. Needs seasoning when you use it, all in all a good base. Thumbs up👍
would you like to tell me what kind of veggie that you use to make the stock?
More helpful ideas like this! Feels like we won't waste as much food!
I have been doing this for months now and this is a genius hack! The broth is so good s&p is needed to make it not bland of course you can add what ever seasonings you want I found that adding the rest of a package of the seasoning I was using to the freezer bag gave great flavor and no need for added salt
Mom is gonna love this one haha thank you guys!
This may be the most useful Tasty video ever.
Great video. Definitely going to start doing this
I will give it a try. Usually i throw the scraps to my garden
Beautiful
Hey Tasty, can you guys do a segment or playlist dedicated to vegan and or vegetarian foods? I'm neither of those things but I've been wanting to try it out, I just can't find anything appetizing at the moment, I would definitely eat vegan or vegetarian foods if they tasted good. It would be really cool if you did recipes on those.
I wonder what it tastes like. Sweet or more savoury?
Zulhilmi Ghouse SAVORY IS FOR LIFE BRUH
Like liquorice!
I'm curious as well....
My veggie stock comes out pretty savory!- a little sweetness to it that you don't get from protein based stocks though. (:
You can always salt it acc to taste
You might want to add salt and pepper to it. That way it's not so bland tasting.
it's a base broth, you don't want it to be salty so you can control the amount of salt of whatever you cook with it.. though some peppercorns/a bay leaf/some dried chilis wouldn't hurt anything
No, you add the salt and pepper to the dish. The broth should be fairly neutral. Otherwise you will end up with very salty dishes.
I haven't added salt, but I use cloves, rosemary and black pepper to give the broth a bit herbier taste.
I've been saving up a few vegetable scraps to try this out :)
What a lovely idea and recipe. Thank you for this, Tasty!
fertilizers and dirt ...yum!
healthy & economical
Really? Healthy?
Elena 1D why wouldnt it be healhty lol
Omg i want that gravy recipe @tasty
i just have to say that i love your channel
excellent, no more tossing out scraps!
Made it and it wasn't bad. The color was pale so maybe more onion peel will make it darker. It tastes like a soup but in gravy form as I added butter and flour.
I wouldn't use potato skins in a vegetable broth, since they tend to cloud and absorb more flavor than what they give. And I wouldn't use onion skins or bottoms either since they can give it a gritty texture.
Gracias por tan buenísimo información lo haré
this was usefull. thumbs up
very very creative..
Gonna be the grittiest veggie stock EVER!
ImperiaMyst that's why you wash the vegetables....
민윤기
You can wash those potatoes and onion skins till the COWS come home but you are going to get grit. First onion layer, scallion bottoms, white onion skins--RED potato or Yukon gold potato skins (which which lend themselves to being cleaner) maybe. But you drop them Idaho skins and common yellow onion skins in that pot and all you gonna get is DIRT unless you strain it through a cheesecloth multiple times. SOME scrapes are for stock--and others are for compost. Period.
@@ImperiaMyst have you tried making the stock tho? hahaha
Wow, thanks ❤❤❤
Merry christmas!!
Bag is just about full. Gonna make the stock tomorrow :D
How was it?
would you like to tell me what kind of veggie that you use to make the stock?
It's really good. I usually use potato skins, onion skins, garlic skins, and carrot peels as the base since those are the ones I use the most often in my regular cooking but sometimes I'll use cabbage cores, parsley stems, green onion ends, and even beet peel depending on what I end up making for my meals. While the beet peel does give it a super dark red look, it at least gives it a nice boost of iron. But even to this day, I still use this recipe and always have a bag of scraps (or two) that I work on throughout the year. I usually use the stock in soups, one pot pastas and curries. Gotta say, ever since this video came out, I actually haven't bought vegetable stock/broth/bouillon since. It's good to make use of what you already have.
@@BlackTigr Is carrot peels doesn't make it taste bitter? How about amount of water..?It's depends with the veggies that you use or..? and how long you cook it?
Sorry if I asked you so many questions...
@@brightafterrain_ carrots actually have an inherent sweetness to them so no, they don't make it taste bitter. Plus with this kind of stock, there's so many things already in the pot that help balance out the flavors normally. For the water, it's as it says in the video. Just make sure it covers the scraps. While it says to simmer at least 30 minutes, I usually go at least an hour.
Merry Christmas!
I tried it and if was awful help xD
Great idea
حلوة اوي امممم 😉😉😁😀😀
yum yum
Best idea ever!
Great video
To ad flavor and color, I advise you to roast or cook them in the pan with little oil, and then deglase it before boiling it
You have a cool fridge
Much awaited! Thanks
Thank you very much =) this saves me a lot of trouble
Best wishes to you !!
Just bear in mind onion skins have lots of tannins and they make the veg stock bitter. Way better if you remove the skins
I know a diner that has a soup just like your scraps... and its damn good.
Yessss now i can finally save my scrapped food i was stressing out that i couldnt do a compost and resort to throwing away my scraps now i can put them to good ise
great idea!
This is a great idea!
This is kinda cool ngl
I'm making it right now. Will give a review when done. So far used scraps from leek onions, cabbage, carrots, sweet potato. Let's see. Someone said there came bitter so you never know. I intend to do a gravy with it but they did not really explain that part. I suppose it was flour and butter cooked in a roux then add stock to it.
How does the stock taste?
You still cooking that stock? Damn, 3 years has to be a record! Let us know how it turned out.
very helpful
should i add celery stick?
loved it
coming up: how to make veggie stock from veggie stock scraps
The trick is to make your stock from the scraps of making soup out of the stock. That way you maybe use one or two things (herbs + garlic, usually) to make the perfect basis for your soup using mostly the junk you would have tossed to make the soup.
TASY! Yesss I love you now!
Thanks For this. 😊.👍
cooooooooool
Is it okay to use the onion and garlic peels?
I do and works out great so yeah it's fine
Then add the boiled scraps to your compost bin! 🤓
sooooo goood
Making the stock today but Tasty any suggestions what I can do with the scraps after making the stock? Will it make good compost to out around trees?
You can compost it!
bravo !
c génial !
chips c Ta vu y a écrit 6 mois au frigo c'est bizarre non
Please teach us how to make chicken stock n other stocks too.
Amazing recipe, I just add chicken scraps to make it into Chicken Stock.
Same here. And I always make a stock out of all the leftover veggie scraps and turkey carcass from Thanksgiving.
and how much of the stock do you use when you make a soup? 1 cup?
As long as it's vegetables, it works?
Wow
I like making my own stock, I've mostly made it from fresh veggies though, but I do have a bag of scraps like this in the making, it's just not full, and I haven't really thought about using peels in it too ...
would you like to tell me what kind of veggie that you use to make the stock?
clever
Great idea , the only thing to be careful of is parsnips. They tend to make the stock too sweet.