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bjbjqPqP Okay. For probably almost as long as I've been doing the videos, I've been trimming
off my vegetables and then stashing little bits and pieces and saying, "Oh come back
and I'll show you how to do that," and I've never done it. But the time has come. I'm
going to show you how to make the most out of every last scrap of vegetable in your kitchen.
We're going to make a vegetable stock. Now you can certainly start out with whole, fresh,
fabulous ingredients, and it's delicious, and I do that also. But when I'm cooking,
I keep a little container when I'm chopping my vegetables, and depending on what I'm chopping,
it gets tossed into a particular container. Now here's the reason why. Into these containers
is nothing but onion, carrot, celery, a little bit of tomato water from where I was making
chili yesterday and I saved off the tomato water, and then a little bit of bell pepper.
So I stuck with the ingredients that are in the trinity or in a mirepoix, and a little
bit of tomato too. Now if you're using a lot of ginger and green onion and garlic, you
can also toss that into its own container because those are the profiles that will help
you make a great Asian style broth. But in this case we want a basic, delicious vegetable
broth. I'm going to turn my phone off. Now we're going to do it. Now when you're doing
this, one of the keys is to make sure that your vegetables are extremely clean before
you start peeling and trimming them. So you don't have to peel a carrot, but if you do,
scrub it down real well, keep the peel, but make sure it's clean. So I've got a big stock
pot. Vegetable stock, you can use it anytime, anything calls for a chicken broth, sometimes
beef broth, but mainly if you have chicken broth. It doesn't take very long. Chicken
broth you can let simmer on the stove for hours and hours, and beef broth you can let
go for a couple of days if you want to. This takes an hour. All right. So everybody is
in here. I've got it on about medium high already, and I'm going to add just enough
water to cover it. Now the purpose of the water, of course, is to pull the flavor out
of the vegetables as well as all the nutrients that you can recapture. But you don't want
more water than you have to have because you don't want to dilute it too much. So just
enough to cover, but not so much that you end up with a watery stock. So I think I had
four cups of water there, and I'll add just a bit more. Once the vegetables start to get
hot they'll release their own liquid, and we'll see if I need to add a touch more. Now,
in a little bit, I'm also going to show you a couple of other vegetable stocks. I've got
some yummy roasted vegetables over here. We're going to do one with that. I've got just a
plain mirepoix. We're going to do a simple vegetable broth, but this is part of that
whole waste nothing philosophy. I discovered it years ago, and I've been doing it ever
since. It's a great way to capture extra flavor, extra nutrients, and you're going to be amazed
at how good it tastes. So I let my veggies simmer in my Dutch oven/stockpot for about
an hour. Then you just strain it off. Run it through a fine wire mesh strainer, and
this is what you end up with. It is absolutely delicious. I mean, actually even now it really
tastes good. It tastes like awesome vegetable soup, and that's what I'm going to use it
to make. So this is how you make vegetable broth out of almost nothing, and it is a really
awesome, handy, bombshell trick. If you like this video and you want more great tips, tricks,
and techniques, check out the website at ThrillbillyGourmet.com. You can like me on Facebook under The Thrillbilly
Gourmet, and you can follow me on Twitter under Jan Charles or The Thrillbilly. I'm
on Pinterest now too under Jan Charles. I've also got two brand new podcasts, both of which
you can find on iTunes, The Thrillbilly Gourmet and The Food City Kitchen on WBLT with chef
Walter Lambert and Jan Charles. Now make sure you subscribe, and you can ask a question.
You can leave a comment, and I will get back to you as soon as I can. Thanks for visiting.
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