Cheese rinds, heels of bread, onion trimmings, celery leaves, ....

[Seafog]

What's in your freezer for stock? Am I the only one saving all the bits?
Sometimes I feel like a weirdo saving all the trimmings, but I use them up with sauces and stocks.
Is it just me?

Thanks @Seafog I've turned it down to low and will leave till morning.

Im fascinated by all this boining peelings.

What do you do with the stock/broth afterwards (does stock and broth mean the same thing?)

Does it only realky work with bones/meat or does boiled veggie peelings work?

How long does it Lst?

Does it need diluting or go as is?

I’d say that stock and broth are the same thing. Use it in soups and sauces. Just boiling pralines will make a tasty vegetable broth with vitamins and nutrients. The bones add trace minerals.

@OutlookStalking your trying to pack as much flavour into as little water as you can. You know how the water from cooking carrots is always orange? Pack a pan with peelings, with just enough water to cover. Cook gently for a fair while then drain. The cooking water will have intense veg flavours. If you then boil it a little longer it will reduce further and make even more concentrated flavour.

When you use bones it's a bit different. It's the same from a flavour point of view, but also releases gelatin/collagen/glucosamine from the bones, and that's really good for your joints. Add a splash of vinegar before you cook to release even more minerals from the bones. Add veg scraps to the bones as you cook for extra flavour. If you roast the bones before cooking them, you get a richer darker stock. I rarely bother though.

The big disadvantage to this kind of cooking is the cross contamination from an allergy point of view. If you regularly cook for someone with intolerance to onion or celery, garlic or something, you need to know what got in your stock!!

As above, the intense flavours, and the extra nutritional benefits make it all worth it.
I like that I can customize the stocks with chillies, citrus, tomatoes, wines, and such to get very different flavour profiles, it isn't all just chicken

I don't freeze veg peelings but if I have odd bits of leftover veg I do freeze those. I usually make stock from bones straight away so don't bother freezing those either. I make breadcrumbs from leftover bread and freeze them, but sometimes chuck it straight in the freezer if time is short! I also cut up citrus fruit that is going off and freeze it for use in drinks.
I have a "bit's and pieces" section in my freezer too. I hate waste!

I do my chicken stock in the instant pot. 2 hrs and it's perfect. I throw in onion skins, which gives it a lovely rich colour. I might try studding on onion with cloves as a PP suggested.

I need to start thinking of making veggie stock but to be honest, I have so much chicken stock, there is probably no need.

Celery leaves are an amazing source of flavour. I seek out the bunches with the leaves. Last night I made a butternut risotto with homemade chicken stock and threw a handful of celery leaves in - amazing.

I’d say there is a difference between broth and stick. Broth is when it’s jelly-like - and stock liquid. I stick the carcass (with the veg scraps) in the slow cooker twice. First time I get the broth which is really rich - and the second batch gets the stock.

Just my opinion though!

@Empressofthemundane

I’d say that stock and broth are the same thing. Use it in soups and sauces. Just boiling pralines will make a tasty vegetable broth with vitamins and nutrients. The bones add trace minerals.

Now that's a broth I can get behind. Praline broth

🤦🏻‍♀️ Doh!

Peelings of course.

I whizz up bread into crumbs to freeze, and I'd save chicken carcass for stock/soup, but not peelings.

Hello all!
@DragonOverTheMoon how did it turn out?

Currently making a noodle bowl with the liquid now. The fat rose to the top and hardened so it's not a bowl of fat when it's finished cooking and I've tried it I'll report back.

OP my noodle bowl with the stock from the lamb was amazing. Nicest noodle bowl broth I've ever made. My ds loved it too.

I would strongly suggest adding few bay leaves and some allspice berries, so much flavour, to any stock/ broth. Have lamb leg remnants simmering away and the house smells glorious 🤓.

Mine had bay leaves, I add them to everything but do they actually do anything!

The scent of bay leaves is really fantastic and adds depth to the broth. Love it🤓

We have a wormery so they get all the raw veg scraps, but it had never occurred to me to keep and freeze them for making stock. I don't know if I could be bothered to have yet another way of sorting stuff out tho' - landfill waste, recycling, food waste (cooked food, anything the worms won't eat) and worm bin. Oh and garden waste!

@DragonOverTheMoon I'm so glad to hear that!

You sound like my ex. Our freezers were rammed and he forgot what he'd frozen. When we all moved out I threw it all away. He'd frozen mouldy oranges, unlabelled meat in a sauce, bits of sauce. Some stuff must have been years old. I wasn't allowed to touch it during the marriage. Yuck.

Ah! It only works if you do label and use the bits and bobs you freeze back. And all adults in the household have to be willing partners in that.

Sounds like a good reason for him to be an ex - the being controlling more than the keeping of odds and sods in the freezer!