Friday, January 21, 2011
vegetable stock bag
Filed under: Tips
There’s absolutely no reason why you have to go out and buy new vegetables to make stock, vegetable or otherwise. Start a “stock bag” in your freezer and place whatever odds and ends of vegetables and herbs you’ve left with after you make a meal. Carrots gone soft and mushy? Your stock bag is the answer. Celery, once firm and crunchy, now looks wilted and bleak – don’t toss it, just add it to your stock bag. When the bag gets full, you’re ready to make a pot of stock – it’s that easy! Isn’t it great putting everything in your kitchen to good use and not wasting a scrap?
Yes! Great idea that everyone should consider. I do it not so much with older vegetables, but with odds and ends from making a meal. If it’s good enough, it goes in the stock bag. If not, it gets composted.
So I am pleased to say that I’ve tried it – this has been one of my favorite tips collected from the web yet. Sticking old veggies into a bag in the freezer, and then I pulled them out two days ago to make broth, was wonderful.
Sofya – I’m delighted to hear this was useful! And I love doing it too – makes me feel extra thrifty.
I do this too! And for someone who enjoys soups as much as I do, it’s such a great way to get into making stock, rather than going out to the store.
Great post! I love the idea of not wasting “scraps” or veggies that may not be “perfect” to serve. I am starting my veggie stock back tonight! And btw – this can also be used for chicken stock…just add the chicken :)
This is a great idea. Why don’t I do this? To think of all the nibs of carrot and celery and leek that I’ve wasted. Okay, I’m going to start. This very minute. Thanks for the tip!
I do this too! “just add water” ;-)
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I am so starting this now. I keep seeing this idea, but keep forgetting about it once I’m home! Must print this out so that I remember! Thanks!
Olga – This is the most fabulous tip I have gotten in a long time…..I cant believe I havent been doing this for years! I always buy the boxed veggie stock because I never have the foresight (or time!) and I never like the taste of it.
I am sure you already do this, but I save all my parmesan/pecorino rinds in the freezer and add them to soups and pasta sauces…its amazing how much flavor they add, and I always go through so much cheese I end up with loads of them
From one finance geek to another – I love your blog! I always look forward to reading it….it’s so fun to read about different people in this city (I am a major fan of Baoguette too….I order the green papaya salad and a bowl of pho on a weekly basis!!).
xo thanks for the great posts!!
Cory
[...] 2 roasted chicken carcasses Contents from your “stock bag” (usually it’s a couple of carrots, a few celery stalks, a handful of parsley, dill, thyme, an [...]