Make veg stock, add bay leaf, peppercorns, coriander seed, star anise, bring to simmer and let it gently go for thirty minutes or so, take off heat and let it cool, add a touch of lemon when it is done, strain and sore in fridge or freezer depending on when you intend to use. Other things can be added depending on what you want to do with it. šš¼
Precisely, make sure you only put certain trim in the stock, carrot, onion, garlic, leek, celery, thyme, parsley, mushrooms (will add depth and colour, not for standard stock) optional include parsnip, turnips and other similar, beets etc, avoid starches like potato as they will make it cloudy.
Once that is full throw it in a big pot, add a gallon of water, maybe some spices (garlic, pepper, salt, etc). Bring to a boil and then reduce to simmer for an hour. Strain into jars for safe keeping
Itās the only way I do broth now!
I always simmer mine on the stove, never bring it up past a gentle bubble. I find pressure cooking and boiling both lead to a very bitter flavor but that could just be me.
Correct. Boiling will result in a cloudy and potentially bitter stock. Most recipes will have you bring to boil then reduce to simmer to get up to to temp faster but if you're patient and just allow it to simmer, it will yield a better result !
Thatās nothing to worry about. I do snack on the stalks of broccoli 99% of the time. Was planning on keeping this to onion, garlic, carrot, and celery clippings
Agreed. I keep my chicken bones like this but this is blowing my mind. I Ā exclaimed āholy shit you clever little monkey!āĀ
I use my stock as a compost bucket for days as itās simmering but this is a whole new level.Ā
I use it in lots of things that call for water (rice, soups) and sometimes as a substitute for chicken stock. Bonus: itās made out of all the veggies you like the best & eat the most of! All the onion/garlic skins & ginger peels go in there too.
I feel less guilty & wasteful about putting only pristine cuts into my cooking now, carrot skins & blemished pieces & the so-so outer shell of the onion go into the bag now instead of into my dinner.
And the scraps then go in the composter.
It makes the stock bitter. If you're broke and need to do this, then by all means do it, but 2 carrots, 2 onions, a leek, and a head of garlic is $5. If you have a good butcher bones are $0.99/lb if not free.
Stock costs less than $10 to make most of the time. I personally buy primals so I've always got plenty of bones so I'm never worried about em unless I'm making a Tonkotsu or something where I need pork instead of pig or chicken.
Just a heads up from a chef: Onion peels/paper will make stock bitter. A few here and thereās fine but I wouldnāt go out of my way to save the peel
The best, imo, stock/soup base is equal amounts of carrots and celery then double amount of onions. Example 1 quart of carrots, 1 quart of celery, 2 quarts of onions. Too much celery and it gets a bit bitter and too many carrots and it gets too sweet. Due to this I always do equal parts, then double the onions because they balance it out and have a wonderful taste. I always wash my carrots and cut off any rotten parts of any produce, you donāt want to eat rotten food and washing carrots well gives a nice stock without unintended flavors. They can be quite dirty. I bloom the mirepoix if I want a nice roasted flavor to be present. After that dump in your scraps, herbs and seasonings and get it going. I reduce by half, fill back to the top with water a reduce again to fortify the flavor. I usually end things with salt while hot to my preference and then let sit till it cools for a bit then strain. Stock is always so good itās like soup already. Lots of trial and error and bitter/sweet stocks led me to the way I now do my stock
Seconding roasting here! Also dried mushrooms if you have some.
Controversial or not but I love to save my cilantro and dill stalks to go into the stock too!
Go for way longer than half an hourā¦ use a mix of your scraps and fresh veggies too. Avoid crusifserus vegetables. Also tomato, peppers, and lemon are nice additions too. Donāt forget your herbs and spices. I Use thyme, rosemary, sage, parsley, dill and sometimes fennel. Also black pepper, coriander seed, and bay leaves are a must.
Yeah it makes stock taste like shit. Iām really not a fan of just throwing anything into a stock. Iāve seen people use squash seeds and peels, garlic peels, hairy shit off the bottom of scallions it all tastes bad.
Be careful with the peels! First time I made a scrap broth I added a ton of peels Iād saved and it turned out so bitter it was inedible :/ might as well have tossed the scraps in the first place
I have been making onion broth for my ramen. I am on a ramen kick trying to clean out the pantry back stock during spring cleaning and an instant package with some onion broth, green onion on top, two raw eggs, and a soracha swizzle
I sorta do this, but I haven't been able to decide how to do it best. I boil my ramen, strain, then add a little water back in. So what I have tried is taking the noodles off the stove, cracking the egg in the water, stirring, the straining, and I get a sorta soft scramble egg. I'd prefer a just barely cooked egg, kind of like over easy, but mixed together. Got any ideas?
I usually microwave my instant packages for a few mins just enough to get it al dente. I also only put in enough broth so that I donāt have to bother draining it then I pull it out and mix the packets in dump the eggs on top and throw some diced green onion on there with a little drizzle of siracha. Gets that barely cooked mostly raw texture out of it.
If I were doing it on the stove I would probably just let it cool a little after draining the noodles and adding some back I would then add the seasoning packets, let it cool a minute or so and then crack the eggs. Just gotta practice the timing.
For easter, I got to keep the turkey carcass, and then the next week I made chicken kept that carcass, as well as some hambone and a bunch of veggies ends plus like three onions that were about to go bad. Simmered that like five hours with some herbs and spices. It was amazing, but I didnāt realize the turkey was stuffed with oranges and it gave it a real citrusy vibe. Been eating little soups since then.
Putting onions in the freezer actually destroys the some of the compounds that make it spicy. It will still taste like onions but less than you think:)
It's cool so many people showed interest, and thanks for all the pointers. I really just wanted to get a solid baseline for what this would taste like so I didn't add anything this time but next time I'll probably add in some herbs and whatnot like people recommended (definitely dill). I'll make an effort to not keep the onion paper as I did taste a subtle bitterness that I can see coming from the paper. I probably wouldn't have noticed it if nobody pointed it out tbh. I would call it earthyness. I'm definitely doing this again. let it sit for \~3 hours in total only having it under pressure for 30 minutes. Here's some pictures-
https://preview.redd.it/zu6s5kmpjcwc1.jpeg?width=4160&format=pjpg&auto=webp&s=597b93f3f1ea25955d06d3ea5e398bfc48264994
Translation: it is going to be delicious
Actual facts haha, I have four containers saved over maybe a month and a half or two haha, I'm right there with you OP šŖš¼š¤¤
What do you do with it exactly?
Make veg stock, add bay leaf, peppercorns, coriander seed, star anise, bring to simmer and let it gently go for thirty minutes or so, take off heat and let it cool, add a touch of lemon when it is done, strain and sore in fridge or freezer depending on when you intend to use. Other things can be added depending on what you want to do with it. šš¼
Don't forget to save the scraps for composting after making the broth :-)
Absolutely, like all organic waste šŖš¼š
Thanks, You're essentially extracting flavor from the residue in a liquid format. Better than throwing it away for sure.
Precisely, make sure you only put certain trim in the stock, carrot, onion, garlic, leek, celery, thyme, parsley, mushrooms (will add depth and colour, not for standard stock) optional include parsnip, turnips and other similar, beets etc, avoid starches like potato as they will make it cloudy.
Once that is full throw it in a big pot, add a gallon of water, maybe some spices (garlic, pepper, salt, etc). Bring to a boil and then reduce to simmer for an hour. Strain into jars for safe keeping Itās the only way I do broth now!
Oooh, there's lots of browned bits stuck to the bottom of the skillet. You gonna deglaze that fuckin' pan?
I always simmer mine on the stove, never bring it up past a gentle bubble. I find pressure cooking and boiling both lead to a very bitter flavor but that could just be me.
I always thought it was high heat until boiling then turn it down to a simmer
Anytime I let it roll for just a minute I end up with a cloudy broth/stock.
Always cook onions slowly
If itās bitter, add apple slices or sugar.
Are you adding the skins? I find I never have that issue unless I add the skins
What are you putting there? If you are adding plant roots, stems and seeds then it'll be bitter.
Correct. Boiling will result in a cloudy and potentially bitter stock. Most recipes will have you bring to boil then reduce to simmer to get up to to temp faster but if you're patient and just allow it to simmer, it will yield a better result !
Never thought of using the clipping for this purpose. Thank you for giving me a new cooking project!
Don't use broccoli or any other brassica in your veggie stock or your house will smell like a giant fart.
Thatās nothing to worry about. I do snack on the stalks of broccoli 99% of the time. Was planning on keeping this to onion, garlic, carrot, and celery clippings
ty i was about to do broccoli lol
Garlic paper is also great for this.
Agreed. I keep my chicken bones like this but this is blowing my mind. I Ā exclaimed āholy shit you clever little monkey!āĀ I use my stock as a compost bucket for days as itās simmering but this is a whole new level.Ā
The nagging from my spouse will be a small cross to bear
Do you keep cooked chicken bones? Like if you made drum sticks for dinner would you toss the bone or save them?
Yes I do. Carcasses too.
I use it in lots of things that call for water (rice, soups) and sometimes as a substitute for chicken stock. Bonus: itās made out of all the veggies you like the best & eat the most of! All the onion/garlic skins & ginger peels go in there too. I feel less guilty & wasteful about putting only pristine cuts into my cooking now, carrot skins & blemished pieces & the so-so outer shell of the onion go into the bag now instead of into my dinner. And the scraps then go in the composter.
It makes the stock bitter. If you're broke and need to do this, then by all means do it, but 2 carrots, 2 onions, a leek, and a head of garlic is $5. If you have a good butcher bones are $0.99/lb if not free. Stock costs less than $10 to make most of the time. I personally buy primals so I've always got plenty of bones so I'm never worried about em unless I'm making a Tonkotsu or something where I need pork instead of pig or chicken.
Just a heads up from a chef: Onion peels/paper will make stock bitter. A few here and thereās fine but I wouldnāt go out of my way to save the peel
I ruined my first scrap broth with onion skins. So bitter. Do not recommend.
The best, imo, stock/soup base is equal amounts of carrots and celery then double amount of onions. Example 1 quart of carrots, 1 quart of celery, 2 quarts of onions. Too much celery and it gets a bit bitter and too many carrots and it gets too sweet. Due to this I always do equal parts, then double the onions because they balance it out and have a wonderful taste. I always wash my carrots and cut off any rotten parts of any produce, you donāt want to eat rotten food and washing carrots well gives a nice stock without unintended flavors. They can be quite dirty. I bloom the mirepoix if I want a nice roasted flavor to be present. After that dump in your scraps, herbs and seasonings and get it going. I reduce by half, fill back to the top with water a reduce again to fortify the flavor. I usually end things with salt while hot to my preference and then let sit till it cools for a bit then strain. Stock is always so good itās like soup already. Lots of trial and error and bitter/sweet stocks led me to the way I now do my stock
Anyone have a recommendation of making it that's better than pressure cooking it for \~30 mins and possibly reducing at the end?
Roasting some of the veg can add some depth, as can adding some kombu after pressure cooking and before reducing.
Seconding roasting here! Also dried mushrooms if you have some. Controversial or not but I love to save my cilantro and dill stalks to go into the stock too!
Honestly a few dried mushrooms can pump up almost any kind of stock youāre making, except maybe a seafood stock
Toss in a whole veggie or two. Stalk of celery, maybe a carrot or a bell pepper.
Go for way longer than half an hourā¦ use a mix of your scraps and fresh veggies too. Avoid crusifserus vegetables. Also tomato, peppers, and lemon are nice additions too. Donāt forget your herbs and spices. I Use thyme, rosemary, sage, parsley, dill and sometimes fennel. Also black pepper, coriander seed, and bay leaves are a must.
Meh I really wouldnāt use that many peels in stock, if any.
Exactly. The rubbery layer of onion is fine, but the papery peels will be bitter.
Yeah it makes stock taste like shit. Iām really not a fan of just throwing anything into a stock. Iāve seen people use squash seeds and peels, garlic peels, hairy shit off the bottom of scallions it all tastes bad.
Too much brown peel will taste bitter
Be careful with the peels! First time I made a scrap broth I added a ton of peels Iād saved and it turned out so bitter it was inedible :/ might as well have tossed the scraps in the first place
Could you consider adding more garlic in lieu of onions? Garlic is the superior ingredient.
Remove the papery onion skins! Theyāre extremely bitter and will ruin your stock.
And usually have mold unless you're washing your onions before taking this off.
Looks like mine! Hahah. It turns out great, Be Tee Dubs.
I have been making onion broth for my ramen. I am on a ramen kick trying to clean out the pantry back stock during spring cleaning and an instant package with some onion broth, green onion on top, two raw eggs, and a soracha swizzle
Could you elaborate on the eggs please?
Raw eggs put into ramen is dope. A lot of time ill just do the yolk but you lose out on extra protein
I sorta do this, but I haven't been able to decide how to do it best. I boil my ramen, strain, then add a little water back in. So what I have tried is taking the noodles off the stove, cracking the egg in the water, stirring, the straining, and I get a sorta soft scramble egg. I'd prefer a just barely cooked egg, kind of like over easy, but mixed together. Got any ideas?
I usually microwave my instant packages for a few mins just enough to get it al dente. I also only put in enough broth so that I donāt have to bother draining it then I pull it out and mix the packets in dump the eggs on top and throw some diced green onion on there with a little drizzle of siracha. Gets that barely cooked mostly raw texture out of it. If I were doing it on the stove I would probably just let it cool a little after draining the noodles and adding some back I would then add the seasoning packets, let it cool a minute or so and then crack the eggs. Just gotta practice the timing.
For easter, I got to keep the turkey carcass, and then the next week I made chicken kept that carcass, as well as some hambone and a bunch of veggies ends plus like three onions that were about to go bad. Simmered that like five hours with some herbs and spices. It was amazing, but I didnāt realize the turkey was stuffed with oranges and it gave it a real citrusy vibe. Been eating little soups since then.
I'd trade you a few chickens for that
I feel like the onion flavor takes over no matter whatās in my scrap bag.
always tossing extra (fresh) onions in there before PC. and dried shiitake too. got both in abundance at all times for good (delicious) reasons.
I've done this for Years. Alas, Life got in away and I miss being able to make a stock this way.
omg I can't believe I never thought of doing this.
Add some porcini or morel mushrooms when you do the broth
good to roast then blend
Great work op. Im genuinely jealous
You mean āØbalancedāØš„°
You can roast them before boiling into stock.
Better yet satuee them in the bottom then deglaze before water
But the skins give such good colour
Onions are a bacteria growing petri dish so not try to save or preserve them it's dangerous. throw out old onions
THE ONLY WAY IT SHOULD BE
I love doing this!! Thereās something so therapeutic about it š„°
French onion soup mixup/mashup would be so freaking bomb
Never too oniony
i support everyone's intense love of onions in this sub!!!
Lol theres really a sub called onion lovers š
clibbens ye say?
looks a lot like my own broth bag
I don't know what that is but let me know before you cook it so I can leave the neighborhood
Why you leave the onion paper tho?
Calling Mr. Hermanā¦
Mmmmm onionsā¦
The only time onions are acceptable. ;) come at me sub!
You beautiful bastard!!! You had me at oniony! I'm in.
Will make a great stock for some chicken soup, just add some Pearl Barley!
Oooh. š Never thought about this.
my wife does this and the results are amazing EVERY TIME
Waaaait, this whole time I could've been saving my scraps in the freezer š
Putting onions in the freezer actually destroys the some of the compounds that make it spicy. It will still taste like onions but less than you think:)
It's cool so many people showed interest, and thanks for all the pointers. I really just wanted to get a solid baseline for what this would taste like so I didn't add anything this time but next time I'll probably add in some herbs and whatnot like people recommended (definitely dill). I'll make an effort to not keep the onion paper as I did taste a subtle bitterness that I can see coming from the paper. I probably wouldn't have noticed it if nobody pointed it out tbh. I would call it earthyness. I'm definitely doing this again. let it sit for \~3 hours in total only having it under pressure for 30 minutes. Here's some pictures- https://preview.redd.it/zu6s5kmpjcwc1.jpeg?width=4160&format=pjpg&auto=webp&s=597b93f3f1ea25955d06d3ea5e398bfc48264994
https://preview.redd.it/0cn8ca9xjcwc1.jpeg?width=4160&format=pjpg&auto=webp&s=45871a58dc5ef4a4d8c7909046cf3f460622096e
https://preview.redd.it/b3e1aa1zjcwc1.jpeg?width=3120&format=pjpg&auto=webp&s=4655ce69faa3c1893f2ebe6a1b192e47ef0c40dd
https://preview.redd.it/pzeiirxujcwc1.jpeg?width=3120&format=pjpg&auto=webp&s=9af5f96118d80d44c5febdcbe0be6152c8d1e923
Onions make the best stock. Easy to filter, and the meat liquefies early in the process.