how to turn FOOD SCRAPS into VEGETABLE BROTH (the BROTH of EVERYTHING)
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- เผยแพร่เมื่อ 21 ม.ค. 2025
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Massimo Bottura’s Vegetable Broth is designed to limit waste and use veggie scraps to create a “broth of everything”. Today we learn the technique.
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Can this be used to make a pho broth? Minus the rosemary
how come you never been on tv food network
thank you for regularly doing vegetarian stuff, very helpful
I found this channel about a month ago and it's improved my cooking so much. Massively underated channel. Thank You!
You got to make that penne alla vodka recipe. Its my go to dish now my family loves it
@@yankeesfan8561 I'll be sure to give that a try! Thanks for the shout :)
Tofurky
Me as well, love this channel
really appreciate the skill and production quality of this channel
Great video in essence, just wanted to add a couple things because the *choice of veggies* massively changes the flavour, colour, and consistency of your broth.
So, most of the things you use are no brainers. Carrots, celery, parsnips, garlic, fresh mushrooms are all great additions and can go in any flavourful broth. Spring onions/lettuce would also be a great complement.
Now as for onions, they are great but there may be a little caveat. They, or more specifically: their skins, are the main thing that colours your broth. If you prefer a clear broth, one way of achieving that is by not using onion skins (the papery skin). Doesn't affect the flavour though, so that's more of an aesthetic thing.
Potatoes are a more special case. Along with asparagus, beets, nuts, and pumpkins (to name a few), they fall into a class of veggies that can fundamentally shape your broth. Potatoes not only add flavour but also starch, and in doing so they can/will affect the consistency of your broth. Ofc this varies depending on the amount of potatoes, whether you peel them, how the ratio to water is etc. But it can be noteworthy, especially when you're using a lot of potatoes or particularly waxy ones. This doesn't have to be a bad thing, especially if you wanna make a sauce later on, but it should be kept in mind.
One last thing to add would be a suggestion. If you ever prepare Asian, or more specifically Japanese food and you happen to have some Kombu or Nori: these make fantastic additions to broth. Their saltiness can essentially save you the seasoning. A few teaspoons of Miso or Doenjang can also work to the same end.
Thanks for this one! Been a vegetarian for a while but keep watching your vids so I get super excited when I saw a veggie recipe! (Especially when Thanksgiving is upon us soon and I have zero ideas what to make)
Thank you for regularly considering the vegetarians in the world! I love that I can find plenty of inspiration from your videos!
I really appreciated the explanation that this is an extraction, not a reduction. Sometimes I assume that more flavor will come from boiling off water, but I need to remember that some flavor compounds degrade under that kind of heat.
The only cooking channel consistently thinking about us vegetarians. You da best
No, not at all.
Omg those things spilling all over the place so relatable 😭😭
The color it takes is insane! Definitely going to try this.
Not gonna lie the Christmas thyme merch looks pretty tempting. Might have to treat myself this year. Great stuff as always
Solid. I would've added tom paste, peppercorns and a fresh bayleaf.
Love this recipe!!!! This is really useful for vegetarians and vegans!
I love your videographory, style, editing and music choices. Not to mention the recipes. You deserve way more subs and views.
I just started doing this and I realized you probably do it way more proficiently. Im glad you have a video on it lol
Wow, this is genius! A colleague of mine recommended me your channel and I'm really learning a lot, can't wait to make this!
wow, this is reallt good quality content. I saw Bottura put some parmigiano crust in the brodo during his quarantine stories, to give it an even more savory flavor
if you rest the tip of the spout from the Pyrex on the quart container while you pour it will not spill. Works with glass coffee pots etc..
STEVEEEE!!! I'm really looking for a carrot and mushroom risotto! PLEASE!!! CAN YOU MAKE ONE?? sorry for shouting, love your food!
6:08 this is how we can say beyond the shadow of a doubt that you're Italian - whadaya gunna do?
It's nice to find a cooking professional that acknowledges that not everyone eats meat (and that vegetarians and vegans are generally pretty normal people). I'm a little baffled by restauranteurs whose restaurants only serve dishes suitable for people that eat meat - not doing so is a bad business decision these days. When a group of people - some that eat meat and some that don't - choose a place to eat they'll eliminate restaurants that can't serve everyone. All it takes is adding a salad or two and maybe one or two pasta dishes to the menu.
This is an extremely useful and valuable technique! Thanks, Steve!
I love the variety of recipes you show.
Hey man!!! New Orleans native here, have you ever cooked Gumbo? I think it would be a great episode
This is a great homemade broth year-round. I add some turnips as well, they had a nice fall flavor.
This is awesome! Thanks for hooking up the vegetarians for Thanksgiving this year! Super excited for next week!
Yesss please more veggie recepes! Love your videos
Adding dried porcinis will add a big meaty flavor as well
Genuine question of curiosity, but why dehydrate the vegetables if you're immediately going to boil them? Roasting for color at the end? That makes perfect sense; that's a process unique to an oven-environment. But boiling out water so that you can boil it in other water.... what's the specific logic? How exactly does it intensify the flavor? I couldn't find anything on a quick internet search.
My hypotheses/questions: a) less volume so more veggies in a smaller container -- but won't the original water come out and mix with the cooking water if fresh?; b) a specific chemical reaction occurs at those prolonged low temperatures -- is it distinct enough from traditional roasting to be noticeable and/or worthwhile?
Please, anyone, offer some incite or other possibilities I didn't outline. Thanks
roasting the veggies adds flavor the same way that searing meat adds flavor :D (maillard reaction)
@@lilly_koii well aware of roasting, but I'm specifically asking about why the dehydration step is necessary. Thanks for reply
In my opinion it would only make sense to dehydrate vegetable scraps in the summer in the sun to save for a worthwhile amount until you can cook a decent amount of broth. On the other hand I would imagine it to be difficult to roast completely dried out vegetables
@@leehurst172
It isn’t necessary. Not all sources are credible, no matter how good the intention. Further, vegetable stocks cooked longer than 20-to-30 minutes will produce a bitter stock.
@@leehurst172 I believe it's just to concentrate flavour. Since he's doing a broth, dehydrating the veggies before roasting them lightly is a way of locking in the flavour before the infusion. The tea analogy is actually spot on for his process. The dehydration is both concentrating the flavour while allowing the veggies to better steep in the water later, and then the roasting is used to add a different level of complexity to the flavour., while also removing the last bits of moisture. It's still different from the dehydration stricto sensu, which just insures flavour is there, while the roasting further develops it. BTW, if this is interesting to you, check out the vegan demi from ChefSteps. Basically the same process except they just deeply roast the veggies before deglazing, and end up with a much deeper taste, for an ultimately different use. But it's pretty much the same thing.
Made that yesterday awesome 💪💪💪💪
THANK YOU SO MUCH for you r abundant and perfectly delicious vegetarian and vegan recipes. God bless you, kind sir!
😁🙏🏼❤️
Hey can do this in a slow cooker? Not the drying out of the veggies of course..
So it is about 14 hours of cooking?
Really enjoyed the video! I tried a similiar recipe where they added miso paste to the veggies before roasting them for a big umami kick
Hurray for a meatless episode! Thank you! 🙏
LOL I cracked up when you started screaming at the useless Pyrex cup for making a mess. FAGHEDDABOUTIT!
I just recently bought myself a dehydrator. Would it be as good, to just throw the veggies in there for the first step and then roast for half an hour after dehydration? It would probably go a bit faster because I'd have to cut the veggies into smaller pieces to fit into that thing. Is there anything I'd have to consider using this method?
I'm curious about that too. Just coming in to read the answer lauter. But you would have to put them into the oben for that extra caramelization step afterwards.
Yeah it doesn't matter which tool you use to dehydrate. It will save space in your oven, should you want to use that, and it's probably cheaper too. Put the most moist vegetables in the lower racks, and the driest in the top.
@@Flippokid well wait, my dehydrators heat source is from the top, so just be aware of your own equipment
@@jeffneely1509 Right, didn't think about that
Thanks for a great video/recipie! Is that a half-sheet or full-sheet pan of veggies? Thanks again!
This is exactly what I was looking for, you read my mind!
I cant even find anything online on how to properly pour out of a Pyrex measuring cup. Same shit happens to me every time.
I really don't get why anyone would click dislike for any videos in this channel.
Very interesting!!I'm thinking about the electricity bill though..so many hours in the oven.
I have that problem with pouring from Pyrex too. The little spout is worthless.
That's why I threw away my Pyrex measuring cups and replaced them with OXO measurers. The spout is pointed and slightly elongated so you don't spill anything.
The American Pyrix is worthless, the France isn't.
Finally bought a T after just missing them last year. Buzzing to wear it 😁
I put any leftover veggies I'm not gonna eat and scraps in a freezer bag and make a batch of this whenever the bag completely fills
Just thinking about the electricity costs from switching on the oven for that long 😂
What did you end up using it for, wanna see that one.
I dont understand why the pyrex spouts are so bad for pouring. I have the same issue all the time. I have found that if it's pretty full you need to pour super slowly so its a really thin stream until its like half full then you can pour more quickly, but it shouldnt be that hard...
Thanks so much for the vegetarian love!
Thanks for sharing bro 👊🏻, we need to see Jen in ur vlog again please. Big like👍🏻
“Wadayagunnado?” is the mantra I live by
This seems expensive as compared to store bought. What is the value of making homemade? I can see using leftover food for this but did you buy parsnips celery root etc just for this?
Can’t wait to try this, how long would it keep in the fridge? Could it be used as a base for a veggie risotto maybe? Peace
Thanks, interesting idea to make a veggie stock that has flavor
So love these videos
What difference does the dehydration make as opposed to throwing the vegetables straight into the water?
Dehydration concentrates the flavor apparently
I related to the Pyrex spill!
Great stuff!
Can you reuse the veggies for more broth?
Hi I
@notanothercookingshow -subscribed and have enjoyed watching you videos! Love the angles and the food looks amazing!
u have the same name as my mom
@@ruskination full name is Josephine. I was born in Slovenia and it was Jozica (it translates to Josephine)
For now long can that broth be kept for?
Hey there! Can these veg scraps be dehydrated in an actual dehydrator like an Excalibur at 155°?
Thank you so much! 🙏🏼
This guy speaks in delish
Glad I'm not the only one who has trouble pouring from the higher-volume pyrex bowls. Over four cups, and those spouts are completely useless
Hey bro I know this sounds silly but what is the containers called and where can I buy them.
I have tried this but it gets bitter... why? What am i doing wrong ?
does this work with frozen veggie scraps?
altho i guess ill find out since im doing it right now lol
What is the point of drying the veggies if you're just going to turn around and boil them and rehydrate it all? Serious question.
I keep reading that you should cook veggie broth for 1h (2h max!) as there are no animal tissues that need the low & slow long cooking times to break down and extract > quite the opposite! veggie flavors tend to be really volatile and fragile and all these sources say that cooking it for more than, let's say, 2h would only do it a disservice as it dulls the flavor. Thoughts on this anybody?
Hey Steve, love your channel bro! Notice you do heaps of Italian food perfectly!
Just curious are you Italian?
Publications for sale is pretty awesome but wondering.. $15.. it looks like a print out of a word document that's ... 20 pages or so?
Can you please give both °F and °C, it'd make it even better! Thanks!!
Question: You wash these vegetable scraps or you wash the vegetables before you peel them? I wonder about the timing of the wash, because i was worried soaked vegetables might influence the dehydration process idk...I ended up with a nice line of dirt at the bottom of my pan las time. Im a rookie cook so i havent thought of that aspect...
I have exactly the same problem with Pyrex jugs, its so annoying.
Try a catptcher boll you work so hard just to it go every where .🤪 .gb😎😷
Could you try Heston’s bacon and egg ice cream?
Brodo, you are MAD funny. Nice videos, keep at it. Brodos-Brudos Ghali!
Pouring out of those Pyrex measuring cups drives me crazy. I used to use them for pizza dough. I'd weigh the water to have the exact amount I wanted and then it would spill as I poured into the flour half of the time.
BTW, I can't' wait to try this broth.
No waste broth to use a couple of onion skins that would usually throw away.
Uses oven (electricity) for 10 hours straight only to dehydrate veggies.
Plus two to four hours on the stove.
Well, that's a net gain for environment isn't it lol?
Awesome looking broth tho.
I was gonna write the same. Just throwing the veggie trash away would probably more eco-friendly. Or skip the dehydration part entirely and just make a regular veggie broth.
Nice video! How long can we store it in the fridge? Can we put it in the freezer and if so, for how long? Thanks!
Add a couple cheese rinds while boiling or kombu for two minutes after you remove from the heat to add an umami bomb
Really looking forward to that vegetarian dish :)
Fantastic video
Respect bro respect.
which gas range do you have ?
If you can't justify leaving your oven on for that long, do you think using a dehydrator would work too, or not so much?
I don't think those methods give the same result. However, if you really want to know about the dehydrator stuff, please look at Rose Red Homestead. It's simply the best for that., but has a totally different outcome. Take a look, I recommend her, and you'll be hooked on yet another video show. Enjoy. See you !
Love it!
Question here.
You put your veggie broth in the fridge for a week and not the freezer and it doesn't go bad? Really?
How?
The maximum with veggie broth or just broth with veggies in it is five days, if I'm lucky.
Second Question. Do you have Lovage in the U.S.?
MUST DO IT! Thank you:)
I love the way New Yorkers say 'whaddya ganna do?'
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Ahhhhhh so dehydration is key to broth and not veggie water. Thank you good sir.
Awesome 👍
Hey brother just want to give you a heads up your Amazon store link isn't anywhere in the description!
F or C ?
What brand is your stove???
"easy" takes 36 hours. I'd hate to see what's hard.
Was thinking polenta? A veggie dish with just marinara sauce
I’ve made all kinds of broth and vegetable broth always turns out super bland for me.
I love your channel bro, I hope you make something with lamb one day! :D