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.
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.
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