Concentrated Veggie Stock Paste Salt/Oil-free
Вставка
- Опубліковано 8 лис 2017
- In this video I make homemade concentrated veggie broth paste without salt, oil, or sugar, and all from your own leftover frozen veggie scraps! So ya, it's totally free, and I saved like $60 in this video.
PLEASE join the WELL YOUR WORLD Facebook group:
/ wellyourworld
Check out my favorite BOOKS and KITCHEN GEAR here:
wellyourworld.com/gear
Music by: David Cutter Music
www.davidcuttermusic.co.uk
That is super cool! Thank you, you are so creative! I love the freeze dried idea! Great video!
Made my broth for the week and tried this method. Worked so well! Thank you 🙏🏼
Great demonstration. Thanks.
So, once you added it to the smaller saucepan, I took a deep breath in trying to smell it....sometimes I just don't know about myself, but it looked so yummy.
That looks great!
Great idea! Thanks so much!
Love your channel! So helpful!
Glad I found this. Saves me some money and I know what goes in it
Wow two huge pots full of scraps for one mason jar. Great video!
Thank youuu maybe this seems too simple to make a recipe for but I couldn't find anything until I came across this video thank you so much just needed to know if it could be done!
New fave vegan channel! I'm making veggie stock right now. Thank you my friend!
About to embark on my batch of this. The fact that it's freezable and still spoonable is fantastic!
✌️ ❤️ & 🥕🥕
There he is! Missed your videos!
Thank you for your quick reply and insight. I look forward to your dry boullion.
Great idea and very well demonstrated and explained.
Also, thanks for posting the links for amazon( You do make WFPB lifestyle really simple)
Love it!!!!
This is awesome!!!
Interesting video. I've not made vegetable stock (yet) but I've made chicken and beef stock. I reduce my stock to about 1/4 and then freeze the stock in 1/4 cup portions. My stocks are very plain and unseasoned, with no strong flavors (like garlic). I add salt, seasonings or any other elements according to the recipe that requires stock. And I feel I can adjust the strength of the stock as needed.
I've never though of reducing my stocks to a paste level but that's something I might try. Thanks for the idea and thanks for posting.
Thank you, thank you, thank you!!
Pure genius
Thanks Dillon.
Great idea I just started doing this. Luv it .I just wasted done today zipping around prepping today and poured it into my Insta pot but forget the liner it went all over the counter. I was like noooooo.
+Beth Birdsell you win some and lose some ha ha. Glad you gave it a shot.
I have a pot of veggie broth going now on the stove..gotta rewatch how to make the paste. Thanks Dillon. I have ditched the oil for browning veggies,(.The veggie broth makes the taste of each vegetable pop).
Thank you Cynthia!
I would think you could cook the veggies with the basket in the stockpot, so when it comes time to strain, you can just lift out the basket with the big veggie pieces in.
You could, but by the time you have good stock, the veggies are pretty much mush. You'd have to do this with a lot of cooked veggies and save the water.
I have access to loads of organic veggies and scraps. I can't have commercial bouillon because of salt/MSG issues, so this recipe is a go for me.
Brilliant
Thanks😊
Thank you
Great idea! I'm going to have to try this. But really it's not totally free unless you are creating your own energy as you're using electricity for your stove for many hours.
This is fantastic! I made a batch of stock and I'm out of jars. I wondered if it was reasonable to concentrate my 7 pint batch (that's an Instant Pot full) and condense it into a single pint, but I wasn't thinking big (small) enough, was I?
This is awesome. Thank you so much for sharing!
Show us the plates you’ll be making for thanksgiving! I don’t want to buy tofurkey for my family, I want a delicious WFPB recipe & I know you have one!
King Rey I second this request!!
So what do you do with all the veggie leftovers after you boil them?
Do you grind them and make other stuff with them or just toss them in the garden?
Did you end up making the powder with the freeze dryer or didn’t it work?
If I make it I would pour it in ice cube trays and freeze, then transfer the cube to freezer bags for easy storage and use.
The paste doesn’t harden though. Also, a whole cube’s worth would reconstitute to quite a lot of broth.
Hey Dillon. I've been experimenting and trying to make my own veggie stock. Unfortunately, the stock doesn't taste good to me. I'm not sure if it's the celery or parsley that overpowers the resulting stock. Do you have any ideas? I did put only 1 bay leaf in the batch I made this week. I wanted to make a paste like you did but gave up when I was down to about 2 cups of stock. Maybe it was too concentrated which is why I didn't like the taste. Any suggestions?
You might have used too much celery. It overpowers dishes very easily, especially when frozen.
Are there any veggies that we should not use? Thanks for the videos
Some of the peels and skins can make it kind of bitter, such as onion peels. But I cannot think of any specific vegetable off the top of my head that I’d try to avoid though.
What’s the nutrition on these?
How digestible is that do we know? Considering the amount of time being cooked.
It’s more digestible than the bullion you buy in the stores. It’s made the same way without all the added chemicals and preservatives that food companies use to mass produce food and give it shelf life.
Thanks for your great cooking demos. On the veggie broth, if you use carrot peels, potato peels and onion skins etc. Isn't there a lot of "dirt" from the skins in the broth and how do you strain it out?
Good point, that’s one I forgot. I do not do potato peels. I don’t peel carrots but if they were clean I would use carrot peelings.
where did you get your big pots?
There is a link in the video description
Do you reuse your plastic bags?
Question: how would this work with an instant pot?
You can make the broth with pressure for a short time, then you would need to reduce it with the lid off, maybe on sautee mode? Not sure as I have not tried it.
where you did you purchase those pots? I could use that! 🥴
I would think any restaurant supply store would have them. Just make sure you get stainless steel and not aluminum.
lol thats how i cook. "whoops thats more then a tbsp but whatever" cookings like science some times it works out sometime you blow up the house.
what if I just toss all those vegetables in a blender?
Late, but I hope it helps.
Blended and shredded up vegetables (or better yet, mushed up) would definitely reduce faster, but it will also harden quickly. If you're making hard boillions to be cut into pieces and cubed, like a knorr cube, then that's great. But you might have to scrape it off the pan, and if you're not really careful it'll burn quickly
Dude, get an InstantPot!
+SNAP Vegan I’m not sure how an instant pot would assist with this process.
2 8qt iPots can at least get the cook part done in about 3 minutes on pressure cook - then put on Med heat saute with the vented lid on to cook down. It would at least cut the cooking part down for you and you wouldn't need so much water to begin with.
T'was only a suggestion. It looks fabulous.
I tried to reduce mine all the way in the instant pot and I could not. I think the broad pot it was problematic and I had to finish it in a smaller pot on the stove
wow such a small pot lol
If you can cook that for four hours for free your electricity bills don't look anything like mine.
At .22 cents per kw hour running a stove for 5 or 6 hours doesn't really qualify as free veg stock. I used to go crazy making stock. Now I buy the stock pastes for all types of stock. For a few dollars per jar I can use my time and energy on more satisfying endeavors.