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#1
02-27-2008, 07:48 PM
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 Vegetable stock Hi this is my first entry and I was wanting some help. could anyone tell me why can you not reduce vegetable stock to make a glaze.      |
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#2
02-27-2008, 09:03 PM
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| Vegetables do not contain collagen; only bones do, making a meat stock reduction gelatinous. Therefore, a reduced veg stock remains quite liquid and never reaches the consistency of a glaze. Not to mention, the flavour is not very good.. |
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#3
02-27-2008, 09:24 PM
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 veg stock Thanks so much, nephew doing year 13 cooking and has been searching for the answer for 2 hours solid. Last edited by Helen Black : 02-27-2008 at 09:24 PM. Reason: spelling |
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#4
02-28-2008, 04:25 AM
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| You can mock a demiglaze by adding roasted and pureed red beet(and any other seasonings/ingredients, According to your application) to your veg stock and thicken slightly with an arrowroot slurry. I have been using this method for years in vegetarian cooking. 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#5
02-28-2008, 05:29 AM
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| Hi Helen, A vegetarian gelling compound that resembles gelatin the most is Agar-Agar. You can find this in Asian food markets. Agar-Agar is a seaweed extract but is completely tasteless. To dissolve, the liquid must simmer. Luc H.
__________________ I eat science everyday, do you? |
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