Comments on: Wise Cooks Use Homemade Stocks

By: Petra

Petra — Sun, 15 May 2011 01:03:59 +0000

Have you tried adding a pigs trotter to your stock? They contain so much gelatin. I can turn my refrigerated stock upside down and it doesn’t budge

By: Monica

Monica — Tue, 08 Dec 2009 05:13:08 +0000

@milkandhoneymommy – I understand the ease of carton stock too well but once you do your own, you’ll never go back! I usually make a whole bunch at once and freeze into blocks (pop them once frozen out of the container). The veggie stock recipe I use is from a fancy restaurant in Vancouver:

Gently roast (450 for 30 min) the top four ingredients first, remove any bad bits but do not peel.
1 lg onion
1 whole leek sliced
2 celery sticks thinly sliced
2 carrots thinly sliced
6 blk peppercorns
1 bay leaf
1 sprig thyme
2 cups fresh parsley
6 garlic cloves
1 Tbs sea salt
12 cups cold water

After roasting transfer veggies to soup pot and add other ingred. Simmer uncovered on med for 30 mins. Skim any foam off top. Strain, cool and freeze or use within 3 days.

By: Milk & Honey Mommy

Milk & Honey Mommy — Fri, 04 Dec 2009 23:27:50 +0000

Monica,

I am still a vegetarian and absolutely love soups and serve them often (even during the summer months). I have often considered making my broth, but didn’t have the extra time to put it together. Now that I am cooking more from scratch, do you have a direction to send me for making a vegetarian broth? I currently use an organic and vegetarian broth which I really love and find it really easy to open and pour.
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