Comments on: Vegetable Stock, Breakaway Style

By: Eric

Eric — Tue, 15 Sep 2009 15:24:23 +0000

I see it’s still listed as a draft — I’ll post it again.

By: Eric

Eric — Tue, 15 Sep 2009 15:20:07 +0000

This is totally bizarre — I have NO idea where it went. I think technical issues somehow just follow me around because I dislike their company so much. I also got an email from Feedburner (Google’s service that manages email subscriptions) telling me that the Breakaway Cook has a new post up about umami-centric dried tomatoes! Ugh.

By: Ed Ward

Ed Ward — Tue, 15 Sep 2009 11:16:16 +0000

(Hey, where’d the poached egg huevos rancheros post go?)

By: leesean

leesean — Thu, 03 Sep 2009 18:53:02 +0000

Great stock idea! I don’t think I would have thought to use lentils for making veggie stock. I don’t think I could keep myself from throwing in some garlic to the mix, or maybe to use shallots in addition to the onion.

By: Bryan

Bryan — Thu, 03 Sep 2009 06:30:30 +0000

oh this is such a great alternative to what i’ve been making!
peppers are such an unknown to me. good use here.
i’ll probably sub leftover corn scrap for the lentils. and add tomato leftovers.
very summery!

how are the chickens doing?

By: Chef Anahata

Chef Anahata — Thu, 03 Sep 2009 01:43:13 +0000

Isn’t food wonderful? One person’s palate for the sublime goodness of veggie stock is another person’s thin and bland. I love it! In food, there is no absolute. We are WAY beyond that. I’ll meet you THERE!

By: Eric

Eric — Wed, 02 Sep 2009 16:50:34 +0000

Stuart — thanks. I like your site; reminds me of a young John Thorne!

By: Eric

Eric — Wed, 02 Sep 2009 16:44:12 +0000

Yeah, I hear you. Most ARE thin. This one is thin as well, but it’s got a lot going on. You can make it “thicker” just be adding more veggies and reducing it further, making it more of a concentrate, to which you can just add water….

But sometimes thin is good. Sometimes you just want a water-like liquid and consistency that’s something a little more tasty than … water! Like for thinning out soups, especially.

By: Karena

Karena — Wed, 02 Sep 2009 16:37:54 +0000

Confession: I’ve never been a fan of vegetable stock. I will make single-veggie stock using corn cobs (for polenta), mushrooms stems (for risotto), or pea pods (for green veggie soups enriched with cream). But most of the veggie-scrap stocks I’ve made have tasted thin to me. I’ll have to try your combination–the galangal is intriguing and the use of lentils to give it creaminess is inspired.

By: Stuart

Stuart — Wed, 02 Sep 2009 00:42:58 +0000

I regularly collect vegetable scraps in the freezer and use them to make stock (with herbs/spices/whatever added for flavor).

I always keep vegetable stock in the freezer. I use the plastic containers with blue screw-on tops. They are handy sizes that can go from freezer to fridge.

What do I use it for? Almost anywhere that people normally use a liquid: soups, rice, beans, braises, etc.