THANK YOU. Good content, straight to the point. Other people take 20 minutes and need to tell their life story, but not you, and I appreciate the heck out of it.
I just found your channel. I like your tips & suggestions. I've been cooking for 60 years and still learn new things! Looks like I have some watching to do. Even if I don't plan to make something. I like that you are straightforward, no time wasting froufrou on camera. Im not vegetarian, but I don't base my meals around meat. Thank you
Appreciate that a lot! thank you! this was one of my first videos from many years ago, I post mostly short format now on Instagram, but hoping to get back onto youtube more!
Thank you! It may be a simple matter, but yours was the first video on the subject of making vegetable stock from scraps that specified how to concentrate the stock!
A good quality content, how does this have only 270 views/subs and 23 likes? I'm so confused. Well I'll subscribe for u and leave a comment just to make your channel recommended more often, u deserve this.
Just finished preparing this stock. It tastes a little bitter, but there might be too much of the vegetables not fully suitable. I only added about 1 tsp of salt, so I think it will improve in a dish, with added salt. Mine turned out a little darker than yours, but I might have had too much vegetable scraps. The biggest stock pot I have is 7 litres (about 7.4 quart). It yielded almost exactly 4.2 litres (about 4.4 quart). Next time I will use fewer scraps, and leave out those vegetables not really suitable, and perhaps use a little more salt. It's a three year old video, but it's new to me.
@@MichaelTchao Thank you for your reply, Michael. By seeds, do you mean things like tomato seeds? I hardly scrap any part of a tomato, apart from the skins, and even then only if I'm doing a stew, or soup. I don't think I have much in the way of seeds otherwise. As far as stems go, I do use broccoli stems,cabbage stems, and Brussel sprout stems. Other than that, my scraps are mostly carrot ends and skins, onions ends and skins, and potato skins.
@@marcuscook3852 At 1:13 he goes over some less desirable additions to the stock and they include broccoli and cabbage, I'd assume their stems as well as the brussel sprouts could definitely overpower/make it too bitter. Hope this helps :]
Well, I tried my first scrap broth. It's largely carrot and potato peels, onion , bellpepper and garlic. Some salt, parcly, pepper etc too It tunred out very mild, I'd say. Not sure if Im just spoiled by the extreme flavor of the store bought dry broth or what it is. I'll try reducing it a bit. Maybe that helps.
If you try again, and want more flavour, you can add more veg, even whole veg too. I like adding Parmesan rinds too, that gives it LOTS of umami. Also, depending on the brand, there may be funky ingredients/additives, and lots of sodium. Thanks for commenting!
@@MichaelTchaoThaks for the answer. I taste tested the broth again a bit later but it had a suspicious slight bitterness to it so I decided to discard that charge.
Whilst making homemade stock is good, I wouldn't suggest it's more cost effective than buying stock cubes or stock pots, I genuinely think that during an energy crisis, boiling stock for 45mins + then further reducing will cost you more in energy and effort than just buying shop bought stock. If you are doing it to make your own stock with your own flavours then yes it's an amazing option
can you add veggies that have gone bad like mushy ones? btw i really love how u give advice on the little hacks like how to hold a large pot to pour its insides, makes life so much easier thank you!
Question: if you gonna pour into ice cubes, but when I cook need 1-4 litter Specially minestrone soup, in this case I have to buy a fresh veg to get my 4+ litters . Am right?
There is definitely some truth to that. Some parts are better to use than others. Some of the parts that we peel are too fibrousy to consume, but are nutrient dense and full of flavour, like onion or garlic skins.
Definitely! Throw them in there! I've been making this for decades and any veg matter works. I don't use potatoes peels however. I'm too lazy to scrub them lol
Great video! I tried making it for myself but it turned out bitter the two times I made it. Do you have any idea of what could be causing that? I used onion scraps, carrot and parsley stems. Boiled it for 30 minutes but it just keeps getting more bitter. Is it maybe the onion scraps? That was most of what I was using
It could be! It’s tough to say, you might need to add more whole food items, if it’s just those three items. Next time try without the scraps and see how it turns out. Have you tried using the stock with added salt? Does that change anything? Salt can balance out bitterness in general.
Since everyone's scraps piles are different, every batch will taste a bit different. So I think with some experimentation, you'll figure out what things you like in it, and what things you don't. If you're using a lot of parsley stems, that could be it too, as they definitely are more bitter than the leaves. Cilantro stems are not as bitter relative to the leaves, compared to parsley stems to their leaves. I think the big thing is to remember, this stock is a better ingredient than plain water and/or store bough stock, and we're minimizing waste when making stock like this! Thanks for bringing this point up!
Depends on your heat. It’s something you’re gonna have to monitor. If you stick a long utenstil in the pot and measure where it liens up, measure again in an hour. The more you reduce the more it concentrates, I like it nice is concentrated
Because their (RUclips) business is to get the more viewers possible, but unfortunately the majority of people are looking for crap to watch rather than educational or important info. Too sad, but true!
Usually, I’ll clean all the vegetables before preparing it, so generally most of the scraps are clean before they’re stored. A good example, would be carrot peels - rinse/scrub the carrots well before peeling, so when you peel them, they’re good to go. If you don’t wash the scraps before prepping, try to rinse and remove all the visual dirt, just like you would with the good parts you use. Some parts like onion roots tend to harbour lots of dirt, and I like to discard that. One thing to keep in mind, if you see any sign of moulding, discard right away!
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From a food nerd, this had some great info beyond just making stock. Thank you!
Appreciate that!
This was in my recommended. Never made a veg stock before. I’ve started accumulating veg scraps and putting it in my freezer now
Awesome! It’s such a great way to get extra flavour in our food! And plus when it’s finally time to use all the scraps, it’s a really good feeling!
@@MichaelTchaoThanks for the info. Which brand stock pot is that?
@@sonomasyrah it’s a 4 piece cuisinart 12 quart stock pot with a steam set/pasta insert!
@@MichaelTchao Thank you!!
THANK YOU. Good content, straight to the point. Other people take 20 minutes and need to tell their life story, but not you, and I appreciate the heck out of it.
Thank you!!
I just found your channel. I like your tips & suggestions. I've been cooking for 60 years and still learn new things!
Looks like I have some watching to do.
Even if I don't plan to make something.
I like that you are straightforward, no time wasting froufrou on camera.
Im not vegetarian, but I don't base my meals around meat.
Thank you
Appreciate that a lot! thank you! this was one of my first videos from many years ago, I post mostly short format now on Instagram, but hoping to get back onto youtube more!
You have the spirit of a teacher. Thank you!
Thank you!
Easy to understand and straight to the point.
All the stock items plus fish and banana peels are also GREAT for gardening. It smells like crap but the soil LOVES IT.
Good presentation with lots of good information especially the list of vegetables not to use. Thanks!
I'm making this right now, it's on the stove. What a great idea and money saver.
Excellent! Nice money saver for sure
Great video. No nonsense, amazing amazing tips with do's, do not's and recommendations. Doing this today with scraps we've been collecting. Thanks!
Thank you! It may be a simple matter, but yours was the first video on the subject of making vegetable stock from scraps that specified how to concentrate the stock!
Thanks John!
Thanks !! great post
No problem! thanks for commenting!
A good quality content, how does this have only 270 views/subs and 23 likes? I'm so confused.
Well I'll subscribe for u and leave a comment just to make your channel recommended more often, u deserve this.
LEMON LOVER thank you very much! Appreciate the kind message, this was a really nice thing to read today.
how is this guy not more known? really good video man
Thank you very much!
Just finished preparing this stock. It tastes a little bitter, but there might be too much of the vegetables not fully suitable. I only added about 1 tsp of salt, so I think it will improve in a dish, with added salt. Mine turned out a little darker than yours, but I might have had too much vegetable scraps. The biggest stock pot I have is 7 litres (about 7.4 quart). It yielded almost exactly 4.2 litres (about 4.4 quart). Next time I will use fewer scraps, and leave out those vegetables not really suitable, and perhaps use a little more salt. It's a three year old video, but it's new to me.
Can try less seeds, stems. That might do the trick
@@MichaelTchao Thank you for your reply, Michael. By seeds, do you mean things like tomato seeds? I hardly scrap any part of a tomato, apart from the skins, and even then only if I'm doing a stew, or soup. I don't think I have much in the way of seeds otherwise. As far as stems go, I do use broccoli stems,cabbage stems, and Brussel sprout stems. Other than that, my scraps are mostly carrot ends and skins, onions ends and skins, and potato skins.
@@marcuscook3852 At 1:13 he goes over some less desirable additions to the stock and they include broccoli and cabbage, I'd assume their stems as well as the brussel sprouts could definitely overpower/make it too bitter. Hope this helps :]
this video was loaded with flavourful tips! thanks broski!
Awesome! Thanks ck!👊🏼
Thanks mate. This will be very handy in my life.
Really good video! Thanks a lot for sharing all those tips and important info 😉
Greetings from Costa Rica!!!
Thank you!! Hello from Canada!
GREAT video with so many little tips! Thank you!!!
Well, I tried my first scrap broth. It's largely carrot and potato peels, onion , bellpepper and garlic. Some salt, parcly, pepper etc too
It tunred out very mild, I'd say. Not sure if Im just spoiled by the extreme flavor of the store bought dry broth or what it is.
I'll try reducing it a bit. Maybe that helps.
If you try again, and want more flavour, you can add more veg, even whole veg too. I like adding Parmesan rinds too, that gives it LOTS of umami. Also, depending on the brand, there may be funky ingredients/additives, and lots of sodium. Thanks for commenting!
@@MichaelTchaoThaks for the answer. I taste tested the broth again a bit later but it had a suspicious slight bitterness to it so I decided to discard that charge.
Whilst making homemade stock is good, I wouldn't suggest it's more cost effective than buying stock cubes or stock pots, I genuinely think that during an energy crisis, boiling stock for 45mins + then further reducing will cost you more in energy and effort than just buying shop bought stock. If you are doing it to make your own stock with your own flavours then yes it's an amazing option
That’s a fair point!
So so so good! Heading to the kitchen to make this recipe right now! 🙂
can you add veggies that have gone bad like mushy ones? btw i really love how u give advice on the little hacks like how to hold a large pot to pour its insides, makes life so much easier thank you!
That’s not a great idea, when they’re mushy/gone bad in the fridge, they’ll be bad in the stock too.
This is genius! Thank you.
Question: if you gonna pour into ice cubes, but when I cook need 1-4 litter
Specially minestrone soup, in this case I have to buy a fresh veg to get my 4+ litters .
Am right?
Thanks! Aren't the leftovers more bitter than the vegetables themselves? I think that's part of the reason why we peel them in the first place.
There is definitely some truth to that. Some parts are better to use than others. Some of the parts that we peel are too fibrousy to consume, but are nutrient dense and full of flavour, like onion or garlic skins.
Awesome!!!
anybody know if the stems for beets work in there? I eat the beetroot and the leaves, but the stems are fibrous!
Definitely! Throw them in there! I've been making this for decades and any veg matter works. I don't use potatoes peels however. I'm too lazy to scrub them lol
Can this stock be canned? Thank you.
I don’t see why it can’t, but it definitely freezes well from my experience
Great video! I tried making it for myself but it turned out bitter the two times I made it. Do you have any idea of what could be causing that? I used onion scraps, carrot and parsley stems. Boiled it for 30 minutes but it just keeps getting more bitter. Is it maybe the onion scraps? That was most of what I was using
It could be! It’s tough to say, you might need to add more whole food items, if it’s just those three items. Next time try without the scraps and see how it turns out. Have you tried using the stock with added salt? Does that change anything? Salt can balance out bitterness in general.
@@MichaelTchao thank you so much I will try it again!! Really appreciate you taking the time to answer!
Since everyone's scraps piles are different, every batch will taste a bit different. So I think with some experimentation, you'll figure out what things you like in it, and what things you don't. If you're using a lot of parsley stems, that could be it too, as they definitely are more bitter than the leaves. Cilantro stems are not as bitter relative to the leaves, compared to parsley stems to their leaves. I think the big thing is to remember, this stock is a better ingredient than plain water and/or store bough stock, and we're minimizing waste when making stock like this! Thanks for bringing this point up!
How long to cook to reduce the veggie stock?
Depends on your heat. It’s something you’re gonna have to monitor. If you stick a long utenstil in the pot and measure where it liens up, measure again in an hour. The more you reduce the more it concentrates, I like it nice is concentrated
@@MichaelTchao I'm curious about the time cos if cooked too long wouldnt that further reduce the nutritional value of the vegi?
Thank you for the video. But where do you keep så much broth? You can't put them in the refrigerater.
Good point! Didn’t mention. Everything is kept in the freezer. Stores for a good while!
Why the great channels like yours and mine doesn't have a lot of view why just why
Because their (RUclips) business is to get the more viewers possible, but unfortunately the majority of people are looking for crap to watch rather than educational or important info.
Too sad, but true!
@@cristinagutierrez4072 you're sure
But what you do to the vegetables after?
They’ll be all very soft and will be garbage
How to you wash scraps to make sure they are clean
Usually, I’ll clean all the vegetables before preparing it, so generally most of the scraps are clean before they’re stored. A good example, would be carrot peels - rinse/scrub the carrots well before peeling, so when you peel them, they’re good to go. If you don’t wash the scraps before prepping, try to rinse and remove all the visual dirt, just like you would with the good parts you use. Some parts like onion roots tend to harbour lots of dirt, and I like to discard that.
One thing to keep in mind, if you see any sign of moulding, discard right away!
Tchau tchau
Where have you been all my life?
Who is We & Our..? and that stupid looking backward turned cap...
Where have you been all my life?