When I think about the concept behind Back of the Refrigerator Gourmet, it goes beyond just tasty cooking but involves a lot of (thriftiness, cheapness, broke-ness, little money-ness /choose you fav word). My Stock is a major part of my cooking. Stock or broth adds depth of flavor and even extra nutrients and good food stuffs.
Saving veggie scraps is a great way to make a stock on the super cheap. You'll get two uses out of one item.
I save 90% of all of my various vegetable scraps and a large amount of meat bones.
What I use:
This all starts way in advance. Every time I am cooking a save the scraps and butt ends of almost every veggie that I use. Sometimes I will save a few things like carrot tops (but I limit them, otherwise I will have too many). I save them in plastic bags in the freezer (I use old bread bags).
For meat bones, I save in the same fashion basically every un-toothed piece of scrap. Bone, flesh, fat, less than tasty meat bits, what ever. I have not yet mixed animals, not saying I wouldn't, but I haven't tried that yet.
Once I have collected enough, 4 bread bags of veggies and if I have it 1 carcass, can start the process.
How I put it together:
If there is Meat -
If I have meat, into my big stock pot goes the carcass and a lot of water, I do not fill it up yet, but about half way. Bring the water to a boil and then cover and reduce heat to medium - medium high and cook away fro about 2 hours. You will be looking for the meat to be falling off, fats to be melting, and the carcass to be breaking apart. This all means flavor. Now I add the veggies.
Add the Veggie (also start here if you are not using meat)
Put the veggies in the big stock pot and add the few pepper corns ( keep this very very low, maybe 5 or 6 corns) and the few bay leaves and then add enough water to nearly fill, leave several inches for accidental boil over.
Do not ever add salt to this. The flavors will increase it can become overly salty.
Bring to boil, cover and reduce heat to medium - medium high and let simmer away for about 3 to 4 + hours. The veggies should be breaking apart and basically breaking down.
The water should now be cloudy and gold-ish looking. Or tan, maybe even light brown. With bit of happy flavor floating around in it.
Turn the heat off, and let cool down a bit.
Using a paddle strainer, start removing the large stuff from the stock, this will go away. In Seattle, we are lucky enough to be able to send meat into our city compost bin, so all of my wast goes to good stuff. Try to dispose of your in the best manner as you can.
I bet you will have about half to a 3/4 stock left in the pot. I add more water, the flavor will lighten up a bit, but I am not making soup here. This stuff will be used in other stuff, so it's flavor doesn't have to be strong. Plus it gets me more goodness.
Now using a mesh screen strainer, a bowl, and a big cup, scoop up the stock and pour through the mesh stainer getting rid of the tiny bits.
Now transfer the golden stock goodness to your freeze happy containers, remember to leave some room for expansion.
BEST TIP EVER!
Use ice cube trays to make Stock cubes, once frozen move to a freezer bag and use cube for quick, small amounts of added flavor.
The Aftermath:
I love this stuff. I really do. Add it to soup, sauces, rice, beans, couscous, anything savory. Add some noodles and some seasoning and you have quick soup. Keep it handy.
Saving veggie scraps is a great way to make a stock on the super cheap. You'll get two uses out of one item.
I save 90% of all of my various vegetable scraps and a large amount of meat bones.
What I use:
- Veggie butts, scraps and not quite bad bits
- Meat Bones - when I have it
- bay leaves - sometimes
- pepper corns - just a couple
This all starts way in advance. Every time I am cooking a save the scraps and butt ends of almost every veggie that I use. Sometimes I will save a few things like carrot tops (but I limit them, otherwise I will have too many). I save them in plastic bags in the freezer (I use old bread bags).
For meat bones, I save in the same fashion basically every un-toothed piece of scrap. Bone, flesh, fat, less than tasty meat bits, what ever. I have not yet mixed animals, not saying I wouldn't, but I haven't tried that yet.
Once I have collected enough, 4 bread bags of veggies and if I have it 1 carcass, can start the process.
How I put it together:
If there is Meat -
If I have meat, into my big stock pot goes the carcass and a lot of water, I do not fill it up yet, but about half way. Bring the water to a boil and then cover and reduce heat to medium - medium high and cook away fro about 2 hours. You will be looking for the meat to be falling off, fats to be melting, and the carcass to be breaking apart. This all means flavor. Now I add the veggies.
Add the Veggie (also start here if you are not using meat)
Put the veggies in the big stock pot and add the few pepper corns ( keep this very very low, maybe 5 or 6 corns) and the few bay leaves and then add enough water to nearly fill, leave several inches for accidental boil over.
Do not ever add salt to this. The flavors will increase it can become overly salty.
Bring to boil, cover and reduce heat to medium - medium high and let simmer away for about 3 to 4 + hours. The veggies should be breaking apart and basically breaking down.
The water should now be cloudy and gold-ish looking. Or tan, maybe even light brown. With bit of happy flavor floating around in it.
Turn the heat off, and let cool down a bit.
Using a paddle strainer, start removing the large stuff from the stock, this will go away. In Seattle, we are lucky enough to be able to send meat into our city compost bin, so all of my wast goes to good stuff. Try to dispose of your in the best manner as you can.
I bet you will have about half to a 3/4 stock left in the pot. I add more water, the flavor will lighten up a bit, but I am not making soup here. This stuff will be used in other stuff, so it's flavor doesn't have to be strong. Plus it gets me more goodness.
Now using a mesh screen strainer, a bowl, and a big cup, scoop up the stock and pour through the mesh stainer getting rid of the tiny bits.
Now transfer the golden stock goodness to your freeze happy containers, remember to leave some room for expansion.
BEST TIP EVER!
Use ice cube trays to make Stock cubes, once frozen move to a freezer bag and use cube for quick, small amounts of added flavor.
The Aftermath:
I love this stuff. I really do. Add it to soup, sauces, rice, beans, couscous, anything savory. Add some noodles and some seasoning and you have quick soup. Keep it handy.
If I was better at storing this stuff, I would keep a vegan stock (the veggie) and a meat stock on hand at all times. That way I could use the best of both flavors in foods. But I normally just have one stock on hand. Which means I need to be careful if I am feeding my veggie-head friends.
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