制作蔬菜股票
我将成为第一个承认，自20世纪90年代末以来，当商业股票从那些邪恶的速度跳跃到纸箱中的液体中，我一直把我的储藏室装满了他们。这些新的“储备”可能没有像我的自制股票一样味道或丰富，但它们肯定足以使用甚至是我最精致的食谱，更不用说令人难以置信的方便。
什么自由！制作四夸脱的股票的每月任务，幸运的是，幸运的是，不再是必要的 - 因此，由于这些美食股票上的市场架子的外观发生在纽约市的搬家和我的生活区的不可避免的萎缩。（我的微小冰箱里没有房间，因为我的月度库存生产：如果我想要新鲜的库存，我必须每次煮熟。）
所以我屈服了;即使我搬入了一个储藏室的厨房，我仍然达到那种便捷的纸箱，每当我需要用股票做饭。
Then one day, out of the blue, I got an incredible craving to make those four quarts of stock again. It was a deep yearning to smell the rich broth simmering on the stove and filling the house with its comforting aroma.
所以我把我的巨型股票从食品室里拿出来了。
什么启示！那些花哨的纸箱，我怎么能容易地欺骗那些？我的自制股票的味道如此深，如此丰富，如此细微......它根本无法与盒装类型进行比较。
Needless to say I’m back to making my own stocks again, and feel a twinge of guilt at having abandoned my practice over those last few years. I can’t say that I’ll never buy stock in cartons again (after all, it’s hard to give up the convenience). But at least, I can confidently say that once a month the house will be filled with the earthy smells of simmering stock.
Vegetable stock
做4 quarts (16 cups)
active time:30 min
- 3汤匙特级初榨橄榄油
- 1个大型vidalia，西班牙语或红洋葱 - 皮肤和切成1/2“立方体
- 4大蒜瓣 - 皮肤和减半
- 4 medium carrots – peeled and cut in 1/2″ slices
- 2 celery ribs – trimmed and cut in 1/2″ slices
- 1 leek (including green parts) – trimmed, halved lengthwise, thoroughly washed and cut in 1” slices
- 2 plum tomatoes – cut in 1″ pieces
- 1中白色土豆 - 剥皮和切成1/2“立方体
- 4杯蔬菜碎片切成1“碎片（蘑菇，芦笋，甜菜，羽衣甘蓝，西兰花或朝鲜蓟;玉米棒子，茴香上衣等）
- 2个湾离开
- 1 bunch fresh Italian parsley
- 6百里香枝
- 2茶匙海盐或味道
- 2 teaspoons whole peppercorns
- 5夸脱（20杯）弹簧或过滤水
- 第1步：在中高温下加热大型厚底汤锅。加入橄榄油和洋葱，炒5至6分钟，直至浅金色。加入大蒜炒菜1分钟。增加包括水的成分的余额。搅拌均匀，煮沸。将热量减少到中低，部分覆盖并煮沸45分钟。
- Step 2:通过细筛的应变股。丢弃蔬菜和凉爽的库存到室温。冷藏长达2天或冻结最多1个月。
viviane.’s tips
- 蔬菜应切成小块（1/2“至1”件），以便更容易地味道。
- 股票不应炖45分钟。在那个时候，蔬菜给了他们所有的味道。搅拌它们更长时间只会将蔬菜变成糊状物。
- Whenever you cook, remember to save the stems of flavorful vegetables like mushrooms, asparagus, broccoli, artichokes, etc… Cut the vegetables scraps in 1″ pieces and freeze them until you are ready to make stock. There’s no need to thaw them before using them.
50点评
Tonight, for the 3rd time, I am making a batch of this stock, it’s simmering now … the aroma of it is an elixir in itself. Using my bag of frozen veg discards and picking some fresh herbs from the garden helps make this stock a quick process. I’ll use up this batch in about 3-4 weeks and have found that it keeps tasting as fresh in a month as it will tomorrow. I love love love this stock, it’s just right for so many dishes.
Hi Bev! I am so delighted you love this stock… just made my day! And I’m even more thrilled you freeze bits of veggies to make it (always happy to know when things don’t go to waste). I freeze the stems of kale and other leafy greens, the stalks of mushrooms, the dark green leaves of leeks etc… And when I end up with 2 big bags in the freezer I know it’s time to make this stock. In fact, I’m making one tonight! Thank you for your comment, dear Bev. And enjoy your stock! I know you’ll create many wonderful dishes with it.
I always prefer to use my own home-made stocks. Veggie stock is always good cause it makes use of any extra veggies you have on hand.
今天是我的第一天度假 - 完美的一天，留在家里，制作股票 - 无法忍受罐装蔬菜汤的味道！但现在我真的想出去找一些那些心脏！诺赫特韦尔不太远。
我喜欢在冰箱里保持维贵的股票。它很简单地热身，和鸡肉美食。如果你没有鸡汤。但我也想减少股票，在我制造的汤中带出更多的味道。它有点非传统但嘿
它的味道很棒。
excellent stock recipe, I use vegetable stock often in cooking and this would be nice to have on hand opposed to buying store bought vegetable stock
斯科特和杰伊，你知道蔬菜股票非常多样，你可以用它们而不是你的素食朋友。有许多精致的汤，例如素食股票的味道更好......我会在几天内发布一个 - 所以保持调整......
杰伊，谢谢你，非常适合你的支持与Bon Appetit烘烤......你真是太棒了！
谢谢你！我和那里的斯科特在同一条船上。正好赶上冬天真正粗糙的一部分。并祝贺烘烤！我越过了手指！
Thanks for posting this. I’ve done meat stocks, but wanted to find a good recipe for a vegetable stock so I could cook for my vegetarian friends!
I keep a zip top bag or container in the freezer for those mushroom stems, parsley stems, etc. that have vitamins, minerals and Umami. Great in stock. I have used recipes that keep the skins on the onions, too.
I always wonder why I too put so much money into buying those boxed stocks – I know the homemade tastes better! I’m just so lazy – shame on me! This does sound lovely. Maybe I’ll make some this weekend.
As I prep vegetables for meals, all the peelings, onion ‘ends’, etc. go into a bag in the freezer. When it is full, I put it in the crockpot along with some garlic, seasonings, and water, and cook on low overnight.
Carton stock does not compare to home made! I made chicken stock this weekend.
这是真的！自制真的总是更好，很好地提醒。谢谢！
A new era! When I was young, my mother used the dehydrated stock cubes and like daughter I purchased them when I first moved out on my own. I actually have one gold-foiled cube left in our spice drawer!
我使用商店买的库存，比如大学旅馆的股票，经常是股票。
Whenever I have the chance, I boil shrimp shells or chicken bones with whatever’s around. I never use a recipe, but figure that the essence of the real has to be better than anything I could by manufactured.
I love the convenience of those boxed stocks but I think they all taste tinny. I have really learned to like Rapunzel brand and I love that they come in cube or powder form. But of course, homemade is best.
在冰箱中保持蔬菜废料股票是一个好主意。
没有自制股票。你的帖子是一个很好的提醒。Merci Beaucoup Viviane等