vegetable stock bag

crunchy

There’s absolutely no reason why you have to go out and buy new vegetables to make stock, vegetable or otherwise. Start a “stock bag” in your freezer and place whatever odds and ends of vegetables and herbs you’ve left with after you make a meal. Carrots gone soft and mushy? Your stock bag is the answer. Celery, once firm and crunchy, now looks wilted and bleak – don’t toss it, just add it to your stock bag. When the bag gets full, you’re ready to make a pot of stock – it’s that easy! Isn’t it great putting everything in your kitchen to good use and not wasting a scrap?

13 Comments

  • Carolyn

    Yes! Great idea that everyone should consider. I do it not so much with older vegetables, but with odds and ends from making a meal. If it’s good enough, it goes in the stock bag. If not, it gets composted.

  • Radish

    Sofya – I’m delighted to hear this was useful! And I love doing it too – makes me feel extra thrifty.

  • Dana

    I do this too! And for someone who enjoys soups as much as I do, it’s such a great way to get into making stock, rather than going out to the store.

  • Brooke at Plum Pie

    Great post! I love the idea of not wasting “scraps” or veggies that may not be “perfect” to serve. I am starting my veggie stock back tonight! And btw – this can also be used for chicken stock…just add the chicken :)

  • nancy

    This is a great idea. Why don’t I do this? To think of all the nibs of carrot and celery and leek that I’ve wasted. Okay, I’m going to start. This very minute. Thanks for the tip!

  • Allison

    I am so starting this now. I keep seeing this idea, but keep forgetting about it once I’m home! Must print this out so that I remember! Thanks!

  • Cory

    Olga – This is the most fabulous tip I have gotten in a long time…..I cant believe I havent been doing this for years! I always buy the boxed veggie stock because I never have the foresight (or time!) and I never like the taste of it.

    I am sure you already do this, but I save all my parmesan/pecorino rinds in the freezer and add them to soups and pasta sauces…its amazing how much flavor they add, and I always go through so much cheese I end up with loads of them

    From one finance geek to another – I love your blog! I always look forward to reading it….it’s so fun to read about different people in this city (I am a major fan of Baoguette too….I order the green papaya salad and a bowl of pho on a weekly basis!!).

    xo thanks for the great posts!!

    Cory

  • Michael

    When I went to cooking school way back when one of the first things we covered was stock and one of the first things we we’re taught was GIGO (garbage in, garbage out). Specifically, in this context, don’t use your old veggies. If you wouldn’t eat them otherwise, don’t use them in your stock.

    Not sure I ever bought that or some other cooking school “wisdom.”

    I’m going to give you my stock making tip. Also, I assume, anathema to cooking schools everywhere. Pick up a pressure cooker and you’ll never make stock the “traditional’ way again. It saves a huge amount of time and it extracts more flavor. It’s not my idea. I borrowed it from this http://www.nathanmyhrvold.com/

    Don’t tell him though. He’s reputed to be very litigious.

  • olga

    Michael – definitely best to make stock fresh, but my suggestion was to more along the lines of wastefulness than Alain Ducasse level food. Our grandmothers made stock with carcasses of roasted chickens and old veggies and we lived to see the day :) As for the pressure cooker – yes, I agree. Alas, I can’t fit another item in my generous-for-nyc kitchen. Our really awesome juicer is still sitting in the box in our bedroom. And my ridiculous gelato maker – in the basement of my parents’ house. While I would love a pressure cooker, I think it’ll be a choice of having absolutely no counter space or having just a bit left :)

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