My stock is too sweet
As part of my Thanksgiving preparation, I made a chicken and turkey stock by first roasting the bones and then cooking them very low for a few hours. About an hour or so before the end of their cooking, I added roasted vegetables -- a combination of onion, carrot, celery, parsnip, turnip, and parsley root. I didn't add any other flavoring other than a touch of salt. (I know most people don't salt their stocks, but I tend to undersalt everything, so adding it at every step will help.)
My stock is tasty, but rather sweet. Is this a factor of too many sweet vegetables (or not enough celery)? Or is there something else I'm missing?
(I compensated in my gravy by adding a touch of soy sauce and fish sauce to add more umami flavoring. But I'd like to understand why it happened.)
Best Answer
Some vegetables are aromatics for infusing flavor without changing the underlying base, and certain combinations become known for cuisines. Onion, celery and carrots make mire-poix. Onions, garlic and tomato make sofrito.
Turnips and parsnips are not those kinds of vegetables, usually. Parsnips get very sweet (a good thing usually) as do onions and carrots. You just combined a lot of the ones that get sweet and intensified it by roasting.
If you are looking for a more neutral broth, stay with onions, celery and carrots and simmer, don't roast.
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How do you make a stock less sweet?
If your soup becomes too sweet for your taste, try adding a little salt to tame down the sweetness or 1 teaspoon of apple cider or white vinegar. Be sure to taste test after each addition so that you do not change the taste of the soup too much or make it too salty.Why is my vegetable stock sweet?
Carrots, like many root vegetables, contain large reserves of starch, and over time, an enzyme called amylase cuts the starch to release sucrose, or table sugar. With less starch, the carrot won't thicken the stock as much, but the stock will taste sweeter.How do you make a stock taste better?
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.Does reducing stock make it more flavorful?
The more you reduce your stock, the more intense the flavor becomes. Be careful though, as the salt doesn't leave with the water. If you reduce too much, you may end up with an overwhelmingly salty stock.P over D. Latest Nollywood Movie. Ruth Kadiri, Too-Sweet Anang, John Dumelo, Salma Mumin.
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Answer 2
The size, or surface area, of the vegetables makes a difference as well. Carrots chopped too small will make a stock overly sweet. And as others have said, use raw vegetables.
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