Until I can afford culinary school, I'm going through some basics on my own, with The Professional Chef as my guide. Right now just working with a very basic vegetable stock to learn about balancing those base flavors.
Over and over again, I keep picking up an unpleasant flavor that I'm 99.99% sure is coming from the celery. It's kicking in at about 45-60 mins (out of a 2 hour simmer, as recommended by TPC). The flavor is very hard to describe, since it's like few things I've ever tasted before. The only thing it reminds me of is a taste I got a long time ago by adding a bunch of leek tops to a soup as an experiment. It's sort of between sweet and sour, but isn't actually acidic. It certainly seems like a cooked celery type of taste, but it's a nasty flavor that I've never tasted in a professionally made soup, stock or broth. Wish I could tell you more, but that's the thing with taste right?
All I know is it's a weird and unpleasant taste, and I don't know what to do about it!
For reference, my ingredients are:
(all the above locally grown and fresh)
I'm sweating the carrot and onion in some clarified butter before adding the celery and water. At about an hour (but after the weird taste shows up), adding;
a small amount of garlic
By the end the off taste is by no means prominent, but I can still find it, especially in the finish. Anyone out there with experience in stock-making who knows what I'm referring to, and how to fix it?
-home chef/aspiring professional