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is it okay to leave onion skin in vegetable stock?

post #1 of 10
Thread Starter 

i've had good people tell me its fine and other good people tell me it creates a bitter flavor

post #2 of 10

I always leave it on.  It does darken the stock.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 10

Next time you go to make a vegie stock, split it into 2 exactly equal batches except do 1 with skins and 1 without skins, then you will be able to do a taste test and formulate an opinion based on your taste and with practical knowledge to back it up.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 10

The risk with leaving skin on is that unless you have a good sense of smell you dont know if there is a bad layer inside the onion. That aside, if you can tell I agree with every thing that has been said. To get a richer stock pre-bake the onion before adding it to the stock and if you feel like being tricky inject the onion with a little sugar syrup before baking.

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I love my job
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post #5 of 10

Depends. Sometime the skin is actually dirty from some sought of contact with something else. It will darken the stock. Like in other veges, there is much flavor in the skin So the answer I believe would be its a matter of choice.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 10

It's a stock pot, not a garbage can............

post #7 of 10

I cut he onion in half. I can tell if ther are bad layers that way. Plus more surface area.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 10

No, no, no, no!!

 

You put crap in you'll get crap out.  Onion skins and celery leaves will leave a bitter flavor that only gets stronger the more it cooks.  You may not notice it in a veg stock as the cook time is pretty quick.  But leave it in overnight in a chix or veal and it will be noticed.  If you get a chance try a piece of onion skin or celery leaf and see how it tastes. 

post #9 of 10

Onion brulee v onion skin?

post #10 of 10
Quote:
Originally Posted by fishinchef View Post


If you get a chance try a piece of onion skin or celery leaf and see how it tastes. 



 

Celery leaves certainly have culinary applications - in fact I usually save them as they are close in taste to lovage, which is hard to find and (currently) out of season. Dressed in lemon juice, they make a nice garnish for rich dishes.
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