Vegtable Stock

[MJ]

I'm new to THM, one of the first things I made was concentrated vegtable stock.  So when a recipe calls for 500 g of VS, how much concentrated stock do I add to water?  I have always used stock cubes for years.... any suggestions?   

[Meagan]

One tablespoon is the equivalent of a stock cube. I usually put two generous tablespoons for the risotto and that is 1100 of water/stock. I think it comes down to taste but try one tablespoon and add more if you want more flavour. I hope this helps

[Katya]

I agree with Megan - I usually start with 1 generous tablespoon per litre of water and then add more if I think it is necessary.  I think it depends on how much extra flavour your dish needs.   

Remember that the stock concentrate is quite salty so if you add too much at the beginning, you could end up with a very salty dish.   

[Meagan]

Oh I also use half the amount of salt in e recipe for the veggie stock

[MJ]

Thanks so much for the helpful advice!  Especially about the salt

[cookie1]

I use 1 good teaspoon of stock concentrate per 250ml (1 cup) of water. That is pretty well the same as the above.

[AmandaN]

I made the Veg stock in MWOC yesterday.  Liked the idea of the added mushrooms (I had 2 lonely portobello's in the fridge) and the white wine!  Will see how it goes.....

ETA:  I did get a little bit of burning on the bottom, so I would knock a few minutes off the 40minutes cooking time next time.