so vegetablr stock comes from the bones of what vegetables?

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Crono

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Watch out, you have an arch nemesis now.
(graphic representation)

:music: Spaceman
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Spaceman, spaceman
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Master of weird posts and snowmen?for everyone :music:
 

Crono

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"With the exception of cabbages (which include broccoli and cauliflower), which can overpower the flavor of vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on the mix you use. Tomatoes can also overwhelm stock flavor, so while I do use them, I keep the amount small (unless of course, you want a strong tomato flavor). Some people feel that asparagus also overwhelms the stock. I personally don't agree, and find that asparagus adds a depth and richness to vegetable stock."

"Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil or other herbs, etc., etc."

http://www.fabulousfoods.com/i...y_id=223&article=19919

Vegetable stock ingredients vary.
 

sactoking

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Sep 24, 2007
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Originally posted by: Crono
"With the exception of cabbages (which include broccoli and cauliflower), which can overpower the flavor of vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on the mix you use. Tomatoes can also overwhelm stock flavor, so while I do use them, I keep the amount small (unless of course, you want a strong tomato flavor). Some people feel that asparagus also overwhelms the stock. I personally don't agree, and find that asparagus adds a depth and richness to vegetable stock."

"Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil or other herbs, etc., etc."

http://www.fabulousfoods.com/i...y_id=223&article=19919

Vegetable stock ingredients vary.

Whoosh. You missed spaceman's "cleverness". He's trying to point out that in the culinary world 'stock' is made from bones, 'broth' is made from meat, and 'consomme' if made with blood. Since vegetables (vegetablr) don't have bones, you can't make stock from them.

Lame joke.
 

Crono

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Aug 8, 2001
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Originally posted by: sactoking
Originally posted by: Crono
"With the exception of cabbages (which include broccoli and cauliflower), which can overpower the flavor of vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on the mix you use. Tomatoes can also overwhelm stock flavor, so while I do use them, I keep the amount small (unless of course, you want a strong tomato flavor). Some people feel that asparagus also overwhelms the stock. I personally don't agree, and find that asparagus adds a depth and richness to vegetable stock."

"Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil or other herbs, etc., etc."

http://www.fabulousfoods.com/i...y_id=223&article=19919

Vegetable stock ingredients vary.

Whoosh. You missed spaceman's "cleverness". He's trying to point out that in the culinary world 'stock' is made from bones, 'broth' is made from meat, and 'consomme' if made with blood. Since vegetables (vegetablr) don't have bones, you can't make stock from them.

Lame joke.

I got that. I still answered just for the info, because I myself was not sure what vegetables typically went into stock.
 

Joemonkey

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Mar 3, 2001
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Originally posted by: Crono
Watch out, you have an arch nemesis now.

:music: Spaceman
Fighter of the NightDarker man
Champion of the sun
You?re a master of weird posts and snowmen?for everyone
Spaceman, spaceman
Uhh ahhahh
Fighter of the NightDarker man
Uhh ahhahh
Champion of the sun
Uhh ahhahh
Master of weird posts and snowmen?for everyone :music:

epic win this post is

and i suppose since stock is usually made from bones so that the gelatin can be released, good question.
 

polarmystery

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Aug 21, 2005
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Originally posted by: Crono
Watch out, you have an arch nemesis now.
(graphic representation)

:music: Spaceman
Fighter of the NightDarker man
Champion of the sun
You?re a master of weird posts and snowmen?for everyone
Spaceman, spaceman
Uhh ahhahh
Fighter of the NightDarker man
Uhh ahhahh
Champion of the sun
Uhh ahhahh
Master of weird posts and snowmen?for everyone :music:

:laugh::laugh: nice :thumbsup:
 

mundane

Diamond Member
Jun 7, 2002
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Originally posted by: Crono
Watch out, you have an arch nemesis now.
(graphic representation)

:music: Spaceman
Fighter of the NightDarker man
Champion of the sun
You?re a master of weird posts and snowmen?for everyone
Spaceman, spaceman
Uhh ahhahh
Fighter of the NightDarker man
Uhh ahhahh
Champion of the sun
Uhh ahhahh
Master of weird posts and snowmen?for everyone :music:

What the hell is this? A page from a coloring book?
 

sactoking

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Sep 24, 2007
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Originally posted by: Crono

I got that. I still answered just for the info, because I myself was not sure what vegetables typically went into stock.

Ah, my bad, as the kids used to say.
 
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