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My chef of a husband says that the celery is the main culprit for bitterness in a vegetable stock. Unfortunately there's not much you can do to fix it except to dilute it a bunch, which kind of defeats the purpose of stock to begin with!
Hmmm, that's interesting! The website I found said to use it... however, I halfed the recipe (the broth is only for me) and I think the recipe was for a lot of people. That could be it! Here's the recipe I used: How To Make Vegetable Broth with Kitchen Scraps
There are a few veggies I would never put in a stock. Cucumbers and bell peppers are 2 that come to mind. Parsnips are another one. A good rule for stock is if you wouldn't put it in the actual veggie soup, don't put it in the stock. Also, red onions, beets, purple carrots, etc, will discolor the stock. Just my 2 cents...
Parsnips are awesome in stock....they add a touch of sweetness and depth of flavor. Great for veggie stock but also good in chicken as well. This recipe is the best chicken soup I have ever had, and calls for parsnips.
Parsnips are awesome in stock....they add a touch of sweetness and depth of flavor. Great for veggie stock but also good in chicken as well. This recipe is the best chicken soup I have ever had, and calls for parsnips.
Maybe its just my taste, but overly cooked parsnips, as they would be in stock, just taste to banana-ey to me. Not a flavor profile I'm looking for. Plus, not all veggie stock applications would benefit from a touch of sweetness.
I have never heard of anyone using corn husk for stock. I can imagine that might have caused bitterness.
Yeah, I was feeling adventurous and wanted to experiment with it. I know never to use it again.
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