Vegetable Stock Concentrate

[Halex]

Never seen this thred before. Not a  fan of the edc one, have a lot of it in the freezer.

Will give this a go this week.

H

[Chickie]

Made this today with a few extra herbs and about 140g salt. Delicious, really gave my soup a nice flavour

[kyton]

Made this today without the mushroom (ran out after breakfast!). Also didn't add as much salt and still couldn't get over how salty it is.

Used it to flavour both a focaccia and risotto. Has a very nice flavour - was a little wary as at my demo I tasted a mushroom risotto and really disliked its flavour. I am assuming it was from the stock used as mushrooms are pretty inoffensive usually.

[goldfish]

Kyton - it's been my experience that not many people are a fan of the demo mushroom risotto.  I don't think it's the fault of the stock.  Maybe if you try other types of risotto and see how you go.

[cookie1]

There are some good risotto recipes on the forum.

[judydawn]

I love Chelsea's creamy garlic prawn risotto.

[Kimmyh]

I love Chelsea's creamy garlic prawn risotto.

Me too. Making it tomorrow night for my sister to try. It cooks perfect everytime.

[kyton]

Thanks for the heads up about the mushroom risotto!

[Curry Diva]

Great read re stock options, thanks. I've only ever used the EDC one to date.
One point my demonstrator told me was NEVER to use the heads of broccoli or cauli in the stock concentrate (apparently tastes disgusting)

[cookie1]

I always use the thick stem of the broccoli in mine but not the head.

[Persistenttiger]

This one does look nicer than the edc one. I really need to make a stock without onion or garlic (low fodmap diet)... will have to play around with spices/flavours to see how it goes... garlic or onion infused oil helps.

Can you use frozen (defrosted) veggies? That way as I have veggies that need using I could freeze them all in a bag and then make stock once the bag is full?

[judydawn]

I can't see why not PT.  My favourite way to make the VSC is to roast the vegies first, the flavour is so much better and I can then use it as a broth in winter when I want something to go with a sandwich or such.

[Persistenttiger]

I can't see why not PT.  My favourite way to make the VSC is to roast the vegies first, the flavour is so much better and I can then use it as a broth in winter when I want something to go with a sandwich or such.

That would improve the flavour, thanks for the tip

Mind you, I'm really put off the vsc now because I smell it every time I take the lid of the thermomix.

[Brumington]

Bumping this to try.

[TamG]

I just saw this thread at the right time, as I was just about to make another batch of the EDC VSC. 

Just made this version and it smelt delicious while cooking.  After making the stock I went straight into making the marinade for the gourmet beef casserole http://www.forumthermomix.com/index.php?topic=4535.0.  I love not wasting the extra stock that I can't scrape out, and the flavour of the casserole is great.

Thanks for this interpretation.