Am still very new to all this, but was impressed by the way the thermomix could make veg stock when it was demonstrated to me. Read comments about the saltiness of it and the reference for "rock" salt. Purpose of it in such quantities was to preserve it. In Canada, "rock" salt is not a common item. We have sea salt, quite concentrated, then we have the usual "table" salt and then we have (what I use the most) Kosher salt which is les salty, but very flavouful. I TRIED to make the stock- 2 times in fact as the first time i had the MC inserted. Second time without but still was never able to get it to evaporate. 1 hour later still mushy.
A few questions
Why didn't evaporate.? Maybe my Varona setting is not hot enough ( new machine, so could have a problem)
To make less salty and still last, maybe should substitute kosher salt, place 1 TB of stock in individual ice cube trays, add boiling water and blend. Then freeze, and once frozen keep in the freezer in ziplock bags like tomato paste?
