In case any one of you are wondering about the previous entry on Amour doux, that is actually a post that I need to submit for a contest on Project Food Blog. I’m not entering to win but I find the challenge really challenging and so I participated. Well, you could of course vote for me if you find that I am good enough. In any case, I would be trying out the challenge whether or not I am moving on to the next stage. =)
For today, the lesson from my MS textbook is on how to make vegetable stock. For this recipe that is to follow, the vegetables are lightly browned to give the stock intense flavour. This is helpful especially since there is no base of flavour provided by meat as compared to the previous two kinds of stock.
I basically use celery, carrots, corainder (because I love it), onions and garlic for the stock and of course, how could we do without oil, pepper and some salt?
The 3 steps are basically browning the vegetables, making the stock and then straining it.
Browning the vegetables.
Heat the oil over medium heat until hot but not smoking. Add chopped onions and cook, stirring often until they begin to brown. Add celery, carrots and garlic. Cook and stir occasionally until vegetables are tender and lightly browned.
Making the stock. Pour in enough water to cover vegetables by 1 inch ( for me, 2 inches). Add the herbs (corainder) and the remaining onion. Season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook (uncover) for about 45 minutes to an hour.
Straining the stock. Pour stock through a fine sieve into a large bowl. pressing on vegetables to extract as much flavourful liquid as possible. Discard solids. If not using immediately, cool in an ice-water bath before transferring to airtight containers. Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using (Martha Stewart’s Cooking School).
Let’s just see how I would use my vegetable stock next. Hmmm….