The food lab better home cooking through science ( PDFDrive ) 212
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BASICVEGETABLE
STOCK
MAKES2QUARTS
1ounce(4packets;about3tablespoons)unflavored
gelatin
2largeonions,roughlychopped
2largecarrots,peeledandroughlychopped
4stalkscelery,roughlychopped
1largeleek,trimmed
8ouncesmushroomstemsandscrapsand/orwhole
mushrooms
2GrannySmithapples,quartered
2bayleaves
2teaspoonswholeblackpeppercorns
1teaspoonfennelseeds
1teaspooncorianderseeds
6sprigsfreshparsley
1. Pour 4 cups of water into a medium bowl and sprinkle
with the gelatin. Set aside until the gelatin is hydrated,
about10minutes.
2. Meanwhile, put the onions, carrots, celery, leek,
mushrooms, apples, bay leaves, peppercorns, fennel,
coriander,andparsleyinalargeDutchovenorstockpot
andaddcoldwatertojustcovertheingredients.Addthe
hydrated gelatin and water and bring to a simmer over
medium heat.Adjust the heat to maintain a slow, steady
simmer and cook for 1 hour, adding hot water as
necessarytokeeptheingredientssubmerged.
3. Strain the stock through a fine-mesh strainer lined with
cheesecloth into a large bowl and discard the solids.
Returnthestocktothepot,bringtoasimmer,andreduce
to2quarts,about20minutes.Removefromtheheat.The
stockwillkeepinanairtightcontainerintherefrigerator
for up to 5 days, or it can be frozen for up to 3 months
(seehere).
