Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on June 29, 2012, 07:56:09 am
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This recipe is almost identical to the one in FSA which Thermomixer posted here (http://www.forumthermomix.com/index.php?topic=196.0) on the forum with the exception of a lesser amount of salt.
I have tried all veg stock concentrate recipes and this time I decided to roast the vegies first for 40 minutes then continue with the recipe as written. It was by far the tastiest stock I've made and it was really nice using it as a broth with 2 teaspoons paste to a mugful of boiling water.
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Good idea Judy. Makes sense when you think about it. I'll try it with my next lot :D
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I think you will notice the difference Julie - I tried a broth with the EDC stock paste, YUK! If stock can't be tasty there is no point making it.
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Great idea. Sadly i have a ton of it in the freezer. Love roast veg & when I use them in pies the pies are even better.
So the stock would be superb
:)
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Thanks for that Judy. Roasting always seems to improve the flavour.
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Just made my very first stock concentrate! I suppose I should have done this much earlier on, but I had a freezer full of beef chicken and veggie stock from my slow cooker, so I was using all those up.
Each book seems to have one or more stock concentrate recipes, plus all the blogs and forums have their spin, so it was hard to choose which one to make. The parmesan cheese sold me on this recipe. I made it pretty much as suggested, but I only had one small tomato so I threw in a few (15 g) sundered tomatoes I had languishing in the fridge.
It was pretty paste-like, and for the last 1 min on speed 10 I needed to stir with the spatula quite a bit, and that part was messy.
Oh, and one more modification that I'm a bit ashamed to admit. I had some dry champagne that had gone flat (but still tasted decent, although not something I wanted an entire glass of) so I used that in place of the dry white wine.
It's hard to say how the end result is without using it in a recipe. I might take a page from JD's book and make a cup of warm broth before bed tonight to give it a true taste test.
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Thank you for posting your review LauraTO. It reminded me that I could use my veges that were getting very ripe instead of throwing them out.
I usually make the vege stock concentrate from EDC but decided to give this one a whirl. It reduces down quite a bit and so is thicker. Apparently you don't need as much either probably as it's more concentrated. Let's see how it tastes in cooking next.
I used cooking salt instead of coarse sea salt as I didn't have any. Does it really matter?
Here is a photo:
(http://i1185.photobucket.com/albums/z359/Fotographies/P1050968.jpg) (http://s1185.photobucket.com/user/Fotographies/media/P1050968.jpg.html)
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I need to do this. Thanks for the reminder. Mine is almost out.