Side Pannel
Basic Guidelines for Making Vegetable Stock
Basic Guidelines for Making Vegetable Stock
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 2 qt Cold water
- 8 c Vegetables; cut into 1"
- -pieces
Directions
First choose the ingredients to reflect the soup in which the broth is
being used. A general guideline for making vegetable broth is to use about
8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. Put these
with 2 quarts of cold water in a large nonreactive pot with no more than
six different herbs. Bring to a boil over high heat, then lower the heat
and simmer for 30 to 45 minutes. Strain and use as is or concentarte the
flavor by simmering to the desired strength (by taste).
When using dried herbs, lessen quantities by one-half to two-thirds but
always add *to taste*
being used. A general guideline for making vegetable broth is to use about
8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. Put these
with 2 quarts of cold water in a large nonreactive pot with no more than
six different herbs. Bring to a boil over high heat, then lower the heat
and simmer for 30 to 45 minutes. Strain and use as is or concentarte the
flavor by simmering to the desired strength (by taste).
When using dried herbs, lessen quantities by one-half to two-thirds but
always add *to taste*
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