What is RSS?



How to prepare Vegetable Stock

Stock is a flavoured liquid. It forms a basis for many of the Chinese food. Not only Chinese food, many Indo Chinese/Thai food. Many soup recipe calls for this vegetable/chicken stock as a main ingredient to add flavour to the food. I did not know that these stock play a major role in these soup recipes. Once I came to know, I thought it is one of the difficult process to prepare these stocks. But, I was proved wrong. Preparing vegetable stock is one of the easiest process. I am sharing a video from Vahrehvah for letting people like me to know how to prepare vegetable stock.

A few basic rules commonly prescribed for preparing stock from Wiki:

-The stock ingredients are boiled starting with cold water. This promotes the extraction of protein, which may be sealed in by hot water.

-Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy.

-Salt is usually not added to a stock, as this causes it to become too salty, since most stocks are reduced to make soups and sauces.

-Meat is added to a stock before vegetables, and the "scum" that rises to the surface is skimmed off before further ingredients are added.


Thanx for the info... WIll def be useful

Thanks for sharing such useful info...