"Use mild-tasting vegetables if you want a nice, mild-tasting rich broth, such as onions, celery, mushrooms and leeks."
"Avoid strong-tasting vegetables, like artichokes, spinach, cruciferous vegetables, like cabbage or broccoli or cauliflower."
"Stocks made with bolder vegetables give off a distinctive pungent smell due to the presence of sulfur-containing compounds called glucosinolates."
"A simple way to make an umami vegetable stock that still has savory gusto is to use dried porcini mushrooms, packed full of glutamate."
The article emphasizes the importance of homemade stock in enhancing the flavor of dishes like soups, stews, and gravies. It suggests using mild-tasting vegetables, such as onions, celery, and mushrooms, to create a balanced broth, avoiding strong-tasting vegetables like broccoli or cabbage which can lead to unwanted odors. Martha Stewart advises on selecting the right ingredients to achieve a versatile and pleasant stock, while dried porcini mushrooms are recommended for a savory umami boost without overpowering flavors.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]