It took me long enuff to notice that I'd never post about how to make homemade stock. Many years too long actually. I still don't really know what is the difference between a stock or a broth, although there're answers on the internet. But some differ from one another. Whether this is a stock or a broth, after making this, you never ever look at those bouillon cubes again.
I always make a stock whenever I have some leftover vegetables. The idea is, you can use any vegetables you desired. Not forgetting the scraps as well. The scraps are those heads and ends, or even onion or garlic skins. The core ingredients are actually mushrooms, onions, garlic and carrots. They are the ones which will add sweetness and enhance the flavors into an umami bomb.
I usually freeze my stock into ice cube trays; it can be kept in the freezer for about 1 month, probably. These come in super handy. You can use a couple of those ice cube stock for stir-frying or add flavors to a soup or sauce. Their usage is pretty vast. Once you start making this recipe, you will never look at those bouillon cubes ever again. Did I just repeat that sentence?
Ingredients: (Make about 2L)
Canola Oil, A Drizzle
Dried Mushrooms, 5
Yellow/Red Onions Coarsely Sliced, 2
Carrots Coarsely Sliced, 2
Celery Coarsely Sliced, 1 Bunch
Garlic Crushed With Skins On, 5 Cloves
Bell Pepper Deseeded Coarsely Sliced, 1
Fresh Tomato Coarsely Wedged, 1
Sea Salt, Pinch
Black Pepper, Pinch
Fennel Powder, Pinch
Dried Thyme, Pinch
Dried Rosemary Preferably Hexa, Pinch
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
Dried Mushroom Powder, Pinch
Equipment:
Oven
Sauce Pot
Directions:
Preheat oven to 200 degree celsius or 400 fahrenheit.
Hydrate dried mushrooms with warm water for about 30 mins or until soften.
*Drain and do not discard the water.*
Brush the baking tray with oil.
Coarsely slice the mushrooms and transfer onto a baking tray.
Add in onions, carrots, celery, garlic, bell pepper and tomato.
*Do not discard the scraps (heads, ends and skins).*
Lightly season with salt and pepper.
Toss until all the vegetables are well coated.
Wack into the oven and roast the vegetables for about 40 to 60 mins or until browned and lightly charred.
Transfer all the vegetables and liquid into a sauce pot.
Add in the reserved mushroom water, scraps, fennel, thyme, rosemary, nori, togarashi and mushroom powder.
Add just enuff water to fully submerge the vegetables.
Bring it to a boil.
Turn down the heat to low and bring it to a slow simmer.
Cover and cook for 4 to 6 hrs.
*Stir occasionally to prevent burning. Add more water if needed to keep the vegetables fully submerged.*
Taste and adjust for seasonings with salt and pepper.
You should get a deep brown stock.
Pass the mixture thru a fine strainer over a large bowl.
Discard the residue.
The stock can be kept in the fridge for about 5 days.
The stock also can be frozen in ice cube trays for about 1 month or more.
A beautiful sight...
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