Vegetable Technique: Using Veggie Scrap Bags for Future Stocks

Notes

The science behind using veggie scrap bags lies in the concentration of flavor compounds in vegetable peels and stems, which are released during simmering. Freezing scraps promptly preserves their freshness and prevents spoilage. A common mistake is overcrowding the bag with unsuitable scraps, so stick to sturdy vegetables and aromatic herbs. For safety, always ensure your stock reaches a simmer to kill any potential bacteria. To maximize efficiency, plan to use your stock within a few days of making it, or freeze it for longer storage. This technique not only saves money but also aligns with sustainable cooking practices by repurposing what would otherwise be waste.

Steps

1. 1 Start by collecting vegetable scraps like carrot peels, onion skins, celery ends, and herb stems in a designated freezer bag.
2. 2 Avoid adding scraps that will discolor or impart bitterness, such as broccoli stems or cabbage leaves.
3. 3 Store the bag in your freezer to keep scraps fresh until ready to use.
4. 4 Fill the bag about three-quarters full before planning to make stock.
5. 5 When ready, empty the contents of the bag into a large stockpot.
6. 6 Add enough cold water to cover the scraps by about 2 inches.
7. 7 Bring the pot to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
8. 8 Simmer uncovered for 45 to 60 minutes, allowing flavors to meld.
9. 9 Avoid boiling vigorously, as this can extract bitter compounds from the scraps.
10. 10 Once done, strain the stock through a fine-mesh sieve into a large bowl or another pot.
11. 11 Discard the solids and allow the stock to cool slightly.
12. 12 Taste and adjust seasoning with salt if desired.
13. 13 Use immediately or store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
14. 14 Label your containers with the date for easy reference.