A little background first. I was taught that for vegetable stock for soups, you save things like carrot and onion peelings and all the bits and pieces of veggies you’d normally discard in the course of prepping a meal and make stock out of that(then discard that stuff as it is now fully used up)
So, what I have on hand is some leeks (the green part, the main part is for the actual meal) a couple of carrots about 1/2 an onion(again, planning to use that in the main dish) and some broccoli. Oh, and a bit of very coarsely chopped fresh ginger.
The dish I’m making is black beans and rice(possibly with a few lentils too, I’m just throwing stuff together) which is what I want the veggie stock for. As part of cooking the beans and rice, I have about a glass of italian white wine, rather like a reisling that I was going to add for a bit of flavor enhancement.
Now, for the stock, leek greens, ginger, bit of salt bit of pepper, cover with water and simmer for a bit. What else should I add or do for my stock(this btw is my first vegetable stock)
Oh, bayleaf, yes, should have thought of that. I think I’ll just throw the (will be chopped) whole carrots in. I’m not going to be using them for anything else before they go oozy and gross.
I wonder if I should add a keilbasa to the beans tomorrow…
You could shred the carrots with a peeler to get the flavor to disperse in the stock quickly. Carrots sweeten the stock so you can step up the spiciness if you like. You can also add plenty of spices when you cook the beans.
With the carrots adding a surprising amount of sweetness, I’d add a bit of acid to cut it. Rice Wine Vinegar works for me, as it’s low acid and a pretty neutral flavor, but it depends on what you have on hand. A little lemon juice world work as well. I always find that dill works well as an herbal addition to carrots (which so far seems to be the major component of your stock), but I’m not sure you want to add too many flavors to the black beans and lentils.
One thing I always do for my stocks (when I have time that is) is roast the veggies or other additions. Just put them all in a dish, drizzle some olive oil, swirl, and put it all on a sheet pan in a hot oven. Adds a lot of flavor. But again, it depends on how much ooomph you want from the stock. It helps a lot when I’m making a stronger flavored stock, but a poor idea if you want to add just a bit (like fish stocks).
If you want to know when any stock is done, pick out a bit of the veggies (meat, etc), dry it on a paper towel, & eat it. If it tastes like nearly nothing, you’ve gotten all the flavor / nutrient goodies out of it and it can be used immediately.
Or you can then let it simmer awhile longer to reduce the volume. But know you’re not really getting more value from the chunks at that point.