After reading this I thought two things: the children’s story book of the folk tale “Stone Soup” and my latest favorite soup from NYTimes: One-Pot Cabbage Roll Soup!
If you're married to a nerd (as am I), I'm realy surprised you hadn't come across GIGO before; it's just about the first thing you learn in any computing class. If one is self-taught, it's a lesson that crops up from results pretty quickly.
If I use incredible ingredients vs leftover stuff you can tell immediately. Avoiding waste is noble but making stock from it is perhaps not worth it. It tastes weird.
Maybe compost the peelings.
I immediately distrust people who make crappy stock and say it’s better than what you buy in the store.
This is not a new thing. Moosewood and other older vegetarian cookbooks recommended vegetable peel stocks back in the 70s(ish). I've been doing this for years. My trick is condensing it by boiling and freezing. That way it doesn't take up much space.
After reading this I thought two things: the children’s story book of the folk tale “Stone Soup” and my latest favorite soup from NYTimes: One-Pot Cabbage Roll Soup!
Cabbage can be good in a stock, as in this great recipe: https://thewoksoflife.com/asian-vegetable-stock/
I once ruined a chicken stock by tossing in a container of week-old sliced onions… There’s not a lot I won’t suffer through, but that tasted DANGEROUS
If you're married to a nerd (as am I), I'm realy surprised you hadn't come across GIGO before; it's just about the first thing you learn in any computing class. If one is self-taught, it's a lesson that crops up from results pretty quickly.
I've now learned what GIGO means... I hate thinking of any food as garbage, even in jest. And thanks for the succinct advice on vegetable stocks.
I agree with the GIGO supposition.
If I use incredible ingredients vs leftover stuff you can tell immediately. Avoiding waste is noble but making stock from it is perhaps not worth it. It tastes weird.
Maybe compost the peelings.
I immediately distrust people who make crappy stock and say it’s better than what you buy in the store.
This is not a new thing. Moosewood and other older vegetarian cookbooks recommended vegetable peel stocks back in the 70s(ish). I've been doing this for years. My trick is condensing it by boiling and freezing. That way it doesn't take up much space.