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Vegetable stock

post #1 of 5
Thread Starter 
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.
post #2 of 5
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..
post #3 of 5
Thread Starter 

veg stock

Thanks so much, nephew doing year 13 cooking and has been searching for the answer for 2 hours solid.
post #4 of 5
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.:chef:
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 -


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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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post #5 of 5
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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I eat science everyday, do you?
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