I also freeze corn cobs after I've cut the corn off of them. They're great in a vegetable stock! I've also used one or two cobs in a chicken stock, it was fabulous!
@@jakephreel Just don't use too many, or it gives a slightly bitter taste to the stock. Two to three cobs is good. But play around with it, you may like more or less!
I just made about 3 gallons of stock from veggie trimmings I've been saving in the freezer. It was made better with some lemongrass and daikon scraps I had.
did you try it? I'm going to start gathering my scraps for a few weeks and then try. I am looking forward to this and you know it's super tasty if he made it.
Excellent advice. Even though I haven't yet made vegetable stock (I've a lot of experience using chicken and beef stock), I like my stocks to be plain - no seasoning or strong flavors. Thus, I wouldn't include garlic in the stock. If I need garlic in a recipe, I can add it at that time. That's also the reason why I don't add salt to my stocks. I also reduce my stocks to about 1/4 of their volume and then I freeze 1/4 cup portions of the finished product. Each portion then represents 1/4 cup of stock. I feel I'm able to control the "strength" of the stock according to the particular dish I'm cooking. Cheers and thanks for posting.
I like to finely chop or grate my veg scraps in the food processor to make stock as I feel I get more flavour out faster (I rarely need to simmer more than an hour). Doesn't look pretty whilst it cooks but once strained through the chinois you have beautiful stock! Just make sure to partially thaw before using the food processor otherwise you risk breaking a blade! 😳 I also often keep the water used to cook veg like green beans, corn, etc as it has loads of flavour! I freeze it and use that as my liquid base topping up with water as needed. Just be careful not to add too much salt whilst your broth is simmering! I usually don't put any extra salt in my broth as I prefer to adjust the seasoning in the final dish instead.
Looks fantastic. I make stock every week, although I like to stick to onions, celery, carrots and leeks. It's criminal to think that people throw these scraps away.
I have always saved my peelings and put them in the freezer, when I get enough I make stock . I also keep the stems of mushrooms and make a mushroom stock. It's so flavorful
What can I use to replace leeks please. My son has a 2 1/2 hour exam and has to make almost everything from scratch can this stock simmer at a lesser time please?
Everything in this recipe is optional, if you don’t have leeks, you can simply skip it or replace it with more onions, or perhaps green onions. You can simmer for a lesser time, but you’ll lose out on some flavor. You can always come back after it’s strained and cook it down more to concentrate the flavor.
When you pulled out the freezer bag it made me laugh, i save all my kitchen peelings, like you i bag and freeze them as i grow as much of my own veg but i save and freeze all my scraps for my now four storey wormery. Which gives me garden compost high in nutrients for me to grow the following year. Go go great veg....
I'm confused about the dark green leek tops. Should I throw them out or use them only in veggie stock but not in roasted chicken stock? I'm using your recipe today for chicken stock.
Can the sexist and presumptive and exclusionary terms like ‘Bros’ and ‘Dudes be left out of the language on this channel? Please? Keep in mind it’s inaccurate... since most of the viewers are women, and it’s nothing but misogynistic BS. If you don’t understand what I’m saying here then... you are actually the real problem.
@@KMcKee-qn6bo I'm sorry and I fully agree with what you are saying. My sincere apologies if that term offended you or anyone else in any way. I'm actively trying to eradicate all mysoginistic terms and behaviors from myself, including things like "dudes, bros..." when refering to a gender-diverse groups of people. Again, my honest apologies to you and to anyone else who got offended.
Finally someone that gives a straight Forward recipe
I also freeze corn cobs after I've cut the corn off of them. They're great in a vegetable stock! I've also used one or two cobs in a chicken stock, it was fabulous!
You're a genius. As a kid I always loved sucking the Corn juice out of the cobs when I was done. Can't believe I never thought to do this
@@jakephreel Just don't use too many, or it gives a slightly bitter taste to the stock. Two to three cobs is good. But play around with it, you may like more or less!
I just made about 3 gallons of stock from veggie trimmings I've been saving in the freezer. It was made better with some lemongrass and daikon scraps I had.
I’ve been putting that stuff in the freezer for years & making stock with chicken & beef. You have inspired me to make veggie stock! Thanks!
Any first timers be sure to wash your leeks thoroughly as there can be a lot of sand in between the leaves.
First timer here. Thank you!
Was just looking for a stock recipe, great idea to reuse the veggie scraps, thanks for this video Chef
Amazing! I cannot thank you enough! Great idea about saving the veggie scraps!
did you try it? I'm going to start gathering my scraps for a few weeks and then try. I am looking forward to this and you know it's super tasty if he made it.
Excellent advice. Even though I haven't yet made vegetable stock (I've a lot of experience using chicken and beef stock), I like my stocks to be plain - no seasoning or strong flavors. Thus, I wouldn't include garlic in the stock. If I need garlic in a recipe, I can add it at that time. That's also the reason why I don't add salt to my stocks.
I also reduce my stocks to about 1/4 of their volume and then I freeze 1/4 cup portions of the finished product. Each portion then represents 1/4 cup of stock. I feel I'm able to control the "strength" of the stock according to the particular dish I'm cooking.
Cheers and thanks for posting.
What a great encourager you are!
God bless!
Looks delicious. Full watch and support here !
I like to finely chop or grate my veg scraps in the food processor to make stock as I feel I get more flavour out faster (I rarely need to simmer more than an hour).
Doesn't look pretty whilst it cooks but once strained through the chinois you have beautiful stock!
Just make sure to partially thaw before using the food processor otherwise you risk breaking a blade! 😳
I also often keep the water used to cook veg like green beans, corn, etc as it has loads of flavour! I freeze it and use that as my liquid base topping up with water as needed. Just be careful not to add too much salt whilst your broth is simmering! I usually don't put any extra salt in my broth as I prefer to adjust the seasoning in the final dish instead.
thanks, I was jut looking for a vegetable stock recipe
Should we freeze or fridge the stock afterwards and about how long do they usually last? Thanks!
For how long can i have a jamglass with stock in the refrigerator, or well put the stock in plastic boxes so you have made tonse of potions with stock
Looks fantastic. I make stock every week, although I like to stick to onions, celery, carrots and leeks. It's criminal to think that people throw these scraps away.
I have always saved my peelings and put them in the freezer, when I get enough I make stock . I also keep the stems of mushrooms and make a mushroom stock. It's so flavorful
What can I use to replace leeks please.
My son has a 2 1/2 hour exam and has to make almost everything from scratch can this stock simmer at a lesser time please?
Everything in this recipe is optional, if you don’t have leeks, you can simply skip it or replace it with more onions, or perhaps green onions. You can simmer for a lesser time, but you’ll lose out on some flavor. You can always come back after it’s strained and cook it down more to concentrate the flavor.
Chef Billy, What's the difference between Vegetable Stock and Vegetable Soup?
One is just the liquid. The other is liquid and veg. Freeze the broth. Later defrost, add veg, and cook to make veg soup.
Could you let us know where to buy Chinois you have? Thanks.
What do you do to the vegies you boiled?
When you pulled out the freezer bag it made me laugh, i save all my kitchen peelings, like you i bag and freeze them as i grow as much of my own veg but i save and freeze all my scraps for my now four storey wormery. Which gives me garden compost high in nutrients for me to grow the following year. Go go great veg....
Can you freeze it ?
How do you store it?
How long can you store this for
Do you add cucumbers and fruit in your stock?
Love it
How would you recommend storing the stock after you make it?
I use a pressure cooker to "can" this stuff. Also, you can freeze it. Though canning will last longer.
I'm confused about the dark green leek tops. Should I throw them out or use them only in veggie stock but not in roasted chicken stock? I'm using your recipe today for chicken stock.
I was told you can use in all stock. Save the tops of leeks you don’t use & save for any stock.
Is it safe to add potato peels to this stock?
I put broccoli, like u said all left over vegetables. Thank you
Bros, avoid artichoke trimmings as well. When boiled for a prolonged amount of time, they release a lot (a LOT) of bitterness.
Can the sexist and presumptive and exclusionary terms like ‘Bros’ and ‘Dudes be left out of the language on this channel? Please? Keep in mind it’s inaccurate... since most of the viewers are women, and it’s nothing but misogynistic BS. If you don’t understand what I’m saying here then... you are actually the real problem.
@@KMcKee-qn6bo I'm sorry and I fully agree with what you are saying. My sincere apologies if that term offended you or anyone else in any way. I'm actively trying to eradicate all mysoginistic terms and behaviors from myself, including things like "dudes, bros..." when refering to a gender-diverse groups of people. Again, my honest apologies to you and to anyone else who got offended.
My broth tastes bitter, what did I do wrong?
Bell peppers?
@@ChefBillyParisi no sir, maybe the bay leaf?
Hi Chef; how long will this stock keep if frozen
Potatoes and sweet potatoes, too??
Why is mine getting bitter... it taste like sh.....
I did only leftovers
Did you put in peppers?
No belpeppers, but 5 or 6 black pepper... and 2 bay leaves
I did put bellpeppers in it, seriously don't do it, you'll regret it. Its very bitter and funky
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