Ice cold recycling: vegetable brew (s) cubes
"F For a delicious and aromatic vegetable broth, simply cook 1 kilo of the best organic vegetables with spices in water for a very long time and then throw it away." WAAAAAAS? Oh no ...! And that's not very spontaneous - at least two hours before you need a measly 125ml of vegetable broth for a delicious recipe, the big pot on the stove would have to simmer. So much clairvoyant planning I get at most on public holidays. But then ... not really. I guess it's very similar to most of you. Do I see a nod?
No wonder that granulated or liquid finished brews are therefore part of the basic equipment in most kitchens. But as with all finished products, it's worth taking a look at the label. Many of the make-up brews contain flavor enhancers (even though they are cleverly labeled differently), flavors, digested starches, yeasts, and other additives that are not particularly associated with vegetables. And you do not necessarily want to have it in your food. Especially not when it comes to something simple but still difficult as vegetable taste. Perhaps the most avoidable of some finished products is the single store corridor. A spoonful of grained broth to eat and you have a spicy note - but unfortunately always tastes the same. And you can get used to it very quickly. The bag soup phenomenon - we remember.
It is so worthwhile to experience the delicate, unadulterated taste of vegetables and their broths (again). Do I hear a "Jaaaaa"?
For all the yes-sagers comes my ultimate (until now totally secretive) I-cook-mostly-spontaneous-and-wants-to-be-natural-vegetable-broth-taste-trick:
And this is how it works:
I recycle the blanching and cooking water that is produced in the vegetable preparation anyway. Carrots, cauliflower, peas, kohlrabi, beans ... unless you're a proud owner of a steamer, most vegetables are boiled or blanched in salt water before being eaten or used in recipes. E voila: There she is, the insanely simple byproduct vegetable broth. Instead of pouring away the wonderful cooking water full of natural flavor and color, I catch it, let it cool and then freeze it in ice cube. Quite simple, very straightforward, pretty pretty:
The size and shape of the vegetable brew (s) cube can be made to your liking: normal ice cube shapes work just as well as large square, flowers or hearts. Fine color nuances result automatically from the different types of vegetables. Then you can choose according to your daily taste: "Today a yellow, a green and a white cube." Hach!
Tip: If you do not have enough free ice cube shapes (ice-cold GinTonic is of course sometimes, ne) can also fill the cooled broth in freezer bags and knot them firmly. Beat the frozen bags a couple of times on the floor and you'll have individually dosed broths.