How Not to Lose Liquid in Vegetable Stock
I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeriac and leek tops, then I added 3 liters of liquid, brought it to a boil and simmered it uncovered for 1.5 hours.)
I feel like I only have 2.5 cups of stock after and am upset. It's a waste.
I simmered it uncovered. Should you simmer it covered? Any tips for not losing so much stock liquid? Also, do you use the leftover stock veg for anything?
Best Answer
If you uncover the stock, liquid will evaporate. For maximum yield, keep the stock covered. There are no downsides to this as far as I know.
The leftover vegetables are likely very completely mushy and flavourless, depending on how long you have cooked the stock. They have given their flavour to the stock. Any vegetables with flavour left you can use however you want (although their texture might still make them less than desirable). If not, composting is an option.
Regarding cooking time: if your stock tastes good (I like to add a small pinch of salt to a spoonful of stock to taste), and most of your vegetables don't, there is no point in cooking the stock further.
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If you are going to sub water for stock, McKinnon suggests adding salt and herbs (like thyme, bay leaves, and rosemary) to your water to compensate for the lost flavor.How do you make vegetable stock without wasting vegetables?
BOIL: Take all your saved vegetable scraps (frozen or thawed) and place them into a medium sized pot on the stove. Add in 8 cups of water, and turn the stove onto a medium high heat. Once the water begins to boil, cover the pot and reduce the heat to medium low, and allow the vegetables to gently simmer for 1 hour.What should you not put in vegetable stock?
Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown. Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.How do you add depth to vegetable stock?
Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much\u2014you'll end up making the stock only taste like super-salty soy. Start with about 2 teaspoons per quart and adjust from there. Remember, you can always add more.How do I stop my soup from reducing?
When to Keep the Lid Off Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes\u2014that means the flavors become more concentrated, too.How I turn SCRAPS into Vegetable Broth | Low-Waste Hacks
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Answer 2
First, don't even simmer the stock - it should probably be around 85C.
You should make sure the food is covered so all the flavour transfers to the water.
Reduced stock is a godsend to those of us who need to store it! Why not simply add water if you want more? Obviously this will dilute the stock.
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