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Making veg stock?

(8 Posts)
Jux Thu 02-Dec-10 14:59:45

Ithought I'd be a Thoroughly Thrifty Housewife today (wink) so I got all the tops and tails, peelings etc from the stew I've just put in the oven, chucked them in a pan with water and a little salt, and am boiling them for a while in an attempt to make veg stock.

It isn't going to work is it?

(I've just had a look, it's been simmering for 15mins and I have some water which tastes a bit salty!)

Unprune Thu 02-Dec-10 15:36:54

I've never made really good veg stock. I read in Yottam Ottolenghi's book that the secret is a couple of prunes added to the veg, but have never tried it.
Raymond Blanc says never add carrot, all you get is sweet water.

meltedmarsbars Thu 02-Dec-10 15:37:29

I feed those bits to the hens and buy the orange top marigold!

pipplin Thu 02-Dec-10 15:52:16

I buy marigold as well meltedmarsbars My veg stock was as bad my chicken stock. Or as DH called it Chicken's swimming lesson.

meltedmarsbars Thu 02-Dec-10 15:54:27

No, chicken stock is worth making imho! Much better than bought stuff.

pipplin Thu 02-Dec-10 16:04:43

Oh I agree. I think I just had a pregnancy cooking disaster grin

FreeButtonBee Thu 02-Dec-10 16:12:19

I've never bothered with any other stock other than chicken.

The secret with chicken is start it off with cold water, bring up to the boil v slowly and simmer for at least two hours. apparently there are lots of proteins in bone marrow that only dissolve in cold water (who knew!). Also to give it a bit more colour, don't peel your onions. Just chop and leave the skin on. Makes it look a bit less like dirty dish water.

Jux Thu 02-Dec-10 17:07:25

I always make chicken stock after we've had a chick for Sunday lunch, but I've never done veg stock and thought I might expand my repertoire.

It's still really littlemore than slightly salty water, and I did use the bits we used to give to the guinea pigs, so perhaps I'm not starting from the best place!

Ah well, as I don't have any prunes, I shall give it up I

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