This is a bonus video on demand, part of my August 21, 2023 Stop Food Waste With Your Pressure Cooker class with Mississippi Market.
The basic recipe (makes 2 to 3 quarts stock, takes about 1 hour)
4 to 6 cups of vegetable scraps
2 bay leaves
1 teaspoon whole black peppercorns
2-3 quarts water
Add all ingredients to a pressure cooker and cook at High pressure for 30 minutes. Allow the pressure to release naturally (this will take another 30 minutes after the cooking time has ended) and then strain the stock through a fine mesh strainer.
Vegetable stock keeps in the fridge for a week, or freeze for up to 3-6 months.
Vegetable scraps to include:
onion tips, roots, papery skins
carrot tips, tops, peels
celery leaves and ends
garlic papers
parsnip peels
fennel ends
corn cobs
mushroom stems
Vegetable scraps to avoid:
potato peels
tomato skins
squash (winter or summer)
eggplant peels
cucumber peels
lettuce
green bean tips
broccoli & cauliflower stems & leaves
cabbage, kohlrabi, collard ends
Fresh herb scraps to add to hot stock (let steep like tea before straining)
parsley leaves and stems
thyme leaves and stems
(maybe rosemary or cilantro or sage leaves and stems, depending on what you're using the stock for)
If you want a lighter colored stock, avoid red onions & mushrooms.
Collect vegetable scraps in a bag in the freezer until you're ready to make stock.
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