IO00053@MAINE.BITNET (mari robinson) (11/10/90)
well, some ppl use miso in water. ok if you like miso,but as for me -
YEEEUCK! I just collect up a week or two's worth of veggie scraps
(onion skins, carrot peelings, squash bits, whatever you've got around)
and toss 'em in a pot with water to cover and simmer for a half hour or
so, until it's a pretty color and it tastes good. stay clear of potato
peelings, artichokes, bell pepper cores, and the whole broccoli-
cauliflower family, as these all either taste nasty or are somewhat
toxic. add salt only to finished stock or it gets too salty - same for
herbs and spices. if you want to keep some for another use, reduce the
stock by half (by boiling - but keep an eye on it!!) and freeze in ice
cube trays. then you can that it out and add water to taste when you
want to use it. There's also a few kinds of vegie bouillion on the
market but these are all way too salty and don't taste anywhere near as
good. best bet is to make your own. if you need a darker broth, saute
onions verrrrrrry slowly in a heavy stockpot until they're sweet and
dark brown (do this over very low heat) - takes about a half hour. then
add water and all your other nice veggie bits (for this, i like
zucchini, sliced potato, carrot, parsley, lots of garlic, and a tomato
or two) and simmer as above - half an hour is good. ;-) who sez you
need beastie stock, anyway?!
Good luck!!
Ysa