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Vegetable Stock

post #1 of 3
Thread Starter 

Im so excited...made a vegetable stock...used 2 stalks of celery cut in 3rds + some leaves , half of a medium bell pepper cut in pieces + seeds, small carrot cut into 3 pcs, and some parsley( leaves and stems)

 

...be sure to scrub and wash vegetables put in half filled or approx 6-7 cups of water medium size saucepan...let come to boil (approx half hour) add half of a fresh tomato cut up seeds and all..simmer on low for 30-45 minutes.. turn off

 

Im using my stock for a recipe that requires chicken broth and Im out of it...planning to strain to separate the liquid from the solids and will discard... Since had vegetables I made this...Let me hear from you...Does it look pretty ok

 

post #2 of 3

How it looks does not matter. How does it taste is what counts

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 #3 of 3
Thread Starter 

Thats true...I made the dish and it came out good....Have a great day

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