Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: pumpkin pie on January 26, 2011, 10:32:31 am
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Have now got my TM and haven't stopped trying out recipes, what a fantastic machine. Thought I would be clever and make double quantity of veg stock concentrate and freeze 1 tab spoon portions in ice cube trays, but after 2 days in freezer it's still not frozen, would that be due to the high salt concentration in it? maybe not so clever after all :'(
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Yes it won't freeze due to the salt but all is not lost. Just put it in a zip lock bag or large jar and scoop out the amount you need straight from the freezer.
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Pumpkinpie salt lowers the freezing point of substances (hence the reason why salt is spread on footpaths and roads through UK ETC) and the veg stock certainly has a high salt concentration, however there is no need to freeze the stock as the salt is also the preserving agent. I made the veg stock when I first purchased the TMX in June and made the 2nd batch in the month before Christmas. :)
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Thanks, thought that was the problem, Live and Learn. Lots of learning to do here, but lots of fun along the way.
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I had the same issue with the stock concentrate and figured that if it was too salty to freeze it was also probably too salty to go "off" so since my freezer is up the garden in the garage I keep it all in the fridge in the kitchen ...
I'll let you know if I'm wrong and it does go "off" ;D
Nik
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I keep my veg. stock concentrate in the fridge and I think the last batch lasted longer than 6 months - it didn't go off at all, it just all got used up :D :D
Janie from the UK Thermomix office confirmed it would be ok in the fridge when I queried it with her
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I keep mine in the fridge too but was told that if I didn't want to use that amount of salt I could leave it out and freeze it instead. So freeze if no salt and refridergate is there is salt!
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This batch of veg stock concentrate is red! due to the lonely beetroot lurking in the back of the fridge that went in cant wait to try it.
(http://img.tapatalk.com/d/13/02/24/3urysypu.jpg)
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Love the vibrant colour GHM.
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It's a much prettier colour than the green. Worth putting in Beetroot.
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red looks better than green..
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Sure does look better than nappy colour.
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Sure does look better than nappy colour.
OMG - that almost puts me off the stock concentrate!!!! But, on second thoughts, no, you will have to try harder to put me of this stuff, it's just too valuable not to have on hand at all times.
I keep mine in the freezer as that works best for me.
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Same here. I love the stuff. I put it in little containers. One kept in the fridge and the rest in the freezer.
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I keep mine in the fridge..
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I keep mine in the fridge too
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Everyone, except me, seems to love the vegetable stock concentrate. The first time I made it was a couple of years ago soon after first getting my Thermomix, it tasted disgusting and I threw it out as I thought perhaps I had done something wrong - even though I was pretty sure that I had followed the recipe carefully. I tried it again a couple of days ago, and halved the amount of salt called for in the book, but it still tasted like pure salt, without any hint of the taste of the vegetables. It is still in the fridge but I am reluctant to use it instead of real stock, or even instead of commercial stock powder, as I cannot imagine that it can add any flavour apart from that of salt. What is the difference between using a teaspoon of vegie stock concentrate and using a teaspoon of salt?
Am I missing something, doing something wrong?
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For me I just chuck in all the veggies in the world, cook it down and add minimal salt. I don't bother with the recipe and can't remember what it is actually. Every batch is different but no matter as it all tastes of veggies. I use it so frequently I don't need to add much salt but you need not add any salt if you put it in the freezer or use it up quickly.
I would not throw it out but make another batch with no salt ,mix it together, divide it up, put it in the freezer.
Gert
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I made a batch today. I have never tasted it on its own but use it all the time and it's great. Really does improve the taste of my dishes. I general don't add salt to recipes, just use the veg stock. My first batch was very salty and I put this down to using table salt, not rock salt.
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Tasteaddicted, the VSC is just that, a concentrated stock flavour booster and there is no need to test taste it as it is horrible! Added to recipes though, it does add the flavour needed along with some salt flavour as well. I never add salt when using VSC in a recipe until the end of cooking when I do a taste test. My favourite VSC is made by roasting some of the vegies first and in winter I often have a mug of vegetable broth with a toasted sandwich. I just add a heaped tsp VSC to a mug of boiling water and it is very tasty indeed.
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When I first got my thermomix I used to add salt as well as the Vegie concentrate. Definitely a no, no. It seems to add a depth of flavour to risottos, soups etc. I use it where ever stock is needed. DON'T taste it alone, as Judy said it tastes horrible.
I use 1 teaspoon of stock concentrate to 250 ml liquid.
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I use it like that too Judy and have added it to prepared soup, baked beans and wherever you need to add some flavour like casseroles, curries and the like.
Gert