Vegetable stock: my secret lover
After learning how to season food correctly, homemade stock is the single best thing anyone can do for his cooking. A stock is a liquid extraction of complementary flavors, a broad palette upon which...
I hate “recipe websites” that bury the instructions in unrelated bodies of text. Enjoy.
“Making vegetable stock
Get three large carrots, an onion, two leeks, and a bulb of fennel. Peel the carrots and onion; discard all but the white and light-green part of the leeks. Wash the leeks and fennel. Chop everything up finely and put it in a big pot with a few glugs of oil.
Now you’re going to sweeten up these vegetables by cooking them over low heat. You don’t want to brown them—that will make a darker, richer variant of this stock, which should be bright and clean. Add a large three-fingered pinch of salt to draw out the vegetables’ juices and turn the heat to low. Cook, stirring occasionally, for about fifteen minutes. Taste an onion. It should be quite sweet.
Add enough water to cover the vegetables, then add that amount of water twice more. Bring the water to a bare simmer and then let it cook for forty-five minutes.
Strain the stock. That’s it.”
Thanks for making it easier to see!
