how to turn FOOD SCRAPS into VEGETABLE BROTH (the BROTH of EVERYTHING)

48
8



GET MY HOLIDAY PLAN OF ATTACK:

PATREON (Included Plan of Attack):

Massimo Bottura’s Vegetable Broth is designed to limit waste and use veggie scraps to create a “broth of everything”. Today we learn the technique.

ALL MY HOLIDAY VIDEOS:

“CHRISTMAS THYME” MERCH DROP

RECIPE

(Website Design by:

HATE LESS COOK MORE HOODIE:

MUSIC BY ROGYR

________________________________________________________________
INSTAGRAM:

FACEBOOK:

TWITTER:

source

Comments

comments

48 COMMENTS

  1. Vegetable broth is one of my favorite things ever. When you make a good one you can drink it cold on its own as a beverage and is one of the healthiest things you can have.

    Some additional variations I'll list that can add a lot of depth if you want to play around with your flavor profiles – adding just one will alter the flavor profile so use as little or as much as many on the list as you like to change it up:

    1) fennel bulb (sliced) with fennel leaves on top to add some aromatic;
    2) sundried tomatoes;
    3) kombu (dried seawee);
    4) dried, diced hot mexican peppers – different fruity varieties;
    5) mix some miso, neutral oil and water and mix in with vegetables

    And don't sleep on the celeriac (celery root) Steve used. That is outstanding flavor.

  2. I keep reading that you should cook veggie broth for 1h (2h max!) as there are no animal tissues that need the low & slow long cooking times to break down and extract > quite the opposite! veggie flavors tend to be really volatile and fragile and all these sources say that cooking it for more than, let's say, 2h would only do it a disservice as it dulls the flavor. Thoughts on this anybody?

  3. No waste broth to use a couple of onion skins that would usually throw away.

    Uses oven (electricity) for 10 hours straight only to dehydrate veggies.
    Plus two to four hours on the stove.

    Well, that's a net gain for environment isn't it lol?

    Awesome looking broth tho.

  4. I dont understand why the pyrex spouts are so bad for pouring. I have the same issue all the time. I have found that if it's pretty full you need to pour super slowly so its a really thin stream until its like half full then you can pour more quickly, but it shouldnt be that hard…

  5. Question here.
    You put your veggie broth in the fridge for a week and not the freezer and it doesn't go bad? Really?
    How?
    The maximum with veggie broth or just broth with veggies in it is five days, if I'm lucky.

    Second Question. Do you have Lovage in the U.S.?

LEAVE A REPLY