Comments on: Stone Soup and odds and ends: making homemade stock http://taiyyaba.com/2010/02/11/stone-soup-and-odds-and-ends-making-homemade-stock/ The musings of Taiyyaba Wed, 25 Aug 2010 03:57:11 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: admin http://taiyyaba.com/2010/02/11/stone-soup-and-odds-and-ends-making-homemade-stock/comment-page-1/#comment-1496 admin Tue, 16 Feb 2010 15:32:42 +0000 http://taiyyaba.com/?p=1661#comment-1496 Samra: That's exactly why I love it - on hand materials, ready to go! Ayesha: I've never tried roasting, though I'm sure that would add a really deep flavor. And no, the quality of the stock is still really great - I've never had a problem with taste or texture. The final boil/simmer without the materials in it really cleans everything up and concentrates the flavor to the point that I want it. Samra: That’s exactly why I love it – on hand materials, ready to go!

Ayesha: I’ve never tried roasting, though I’m sure that would add a really deep flavor. And no, the quality of the stock is still really great – I’ve never had a problem with taste or texture. The final boil/simmer without the materials in it really cleans everything up and concentrates the flavor to the point that I want it.

]]> By: ayesha http://taiyyaba.com/2010/02/11/stone-soup-and-odds-and-ends-making-homemade-stock/comment-page-1/#comment-1487 ayesha Fri, 12 Feb 2010 18:20:24 +0000 http://taiyyaba.com/?p=1661#comment-1487 damn. i NEVER thought of using scraps... that's even better than composting. so, you don't find that freezing the scraps of vegetables degrades the quality at all? i'm SO gonna do this now. also, have you tried, for a vegetable stock at least, roasting/caramelizing the veggies first, for a richer flavor? i haven't actually made veggie stock before, but i read this method recently and thought it would be nice :) i usually caramelize teh veggies for beef stock, tho! i HAVE made asian chicken broth before - with cilantro stalks and lemongrass. HEAVENLY. i am so in a soup mood now!!! damn. i NEVER thought of using scraps… that’s even better than composting. so, you don’t find that freezing the scraps of vegetables degrades the quality at all? i’m SO gonna do this now.

also, have you tried, for a vegetable stock at least, roasting/caramelizing the veggies first, for a richer flavor? i haven’t actually made veggie stock before, but i read this method recently and thought it would be nice :) i usually caramelize teh veggies for beef stock, tho!

i HAVE made asian chicken broth before – with cilantro stalks and lemongrass. HEAVENLY.

i am so in a soup mood now!!!

]]> By: samra http://taiyyaba.com/2010/02/11/stone-soup-and-odds-and-ends-making-homemade-stock/comment-page-1/#comment-1483 samra Thu, 11 Feb 2010 16:11:58 +0000 http://taiyyaba.com/?p=1661#comment-1483 LOVE this. First of all the idea of using scraps is great, and on top of that it's ready to use whenever you need it. Great tips - can't wait to try this out. LOVE this. First of all the idea of using scraps is great, and on top of that it’s ready to use whenever you need it. Great tips – can’t wait to try this out.

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