"during the week you probably use a lot veggies" me with chicken, rice, eggs and garlic powder and literally nothing else

The old Carrot at the back of my fridge realizing it's wasted potential 👁👄👁

“You’ll probably use a lot of veggies.” Me: *Laughs in malnutrition.*

Tipp for anyone wanting good veggie stock: Leave anything from the brassica family out of it. That means iE Broccoli stems. But also cauliflower, brusselsprouts, Kale and so on. Those normally turn bitter after long times of cooking and good stock needs at least 4 hours. Also if you have a oven try roasting the veggies before as it can bring out more intense flavours. Don't use to many potatoe skins as those can taint the flavour too, don't add to much and make the broth cloudy. Basics you want to have in it: Garlic, onions, cellery, carrots. You could add herbs or pepper corns. And should decide if you want to presalt it or let it saltfree.

I compost the vegetable scraps for my garden to grow my food

“You’ll likely use a lot of vegetables” me waiting for my pizza

“During the week you probably used a lot of veggies” You overestimate my health

I give the veggie skins and the leftovers to my chickens💀💀💀

"You'll probably use a lot of veggies" *Stares at a single pair of chopsticks, a pot, and various packs and cups of ramen*

"You probably use a lot of veggies" stares at airfryer anxiously 😳

a tip I learned: put the salt after you simmer it to avoid it being too salty if its reduced.

The insecticide sprayed on carrots adds more flavour 😮

“Probably use alot of veggies” My cabinet full of instant coffee and ramen that I got from the food pantry

FREE PRO TIPS FROM A GLUTTON: 1. Do not add ingredients that are easily broken down, are rich in starch, or are known for their strong flavours. They can make the stock cloudy and might add some unpleasant flavours. 2. If you like a veggie stock with added tomatoes, remove the seeds. They will make the stock bitter. 3. When preparing a veggie stock, make absolutely sure your produce is clean, don't leave any dirt or roots. 4. The best colour for the veggie stock is light amber. It can also be Light yellow or golden. Lighter colour means a smaller amount of ingredients per litter of water, and vice versa. This can change if you have not followed the previous tips. 5. The top ingredients for a perfect veggie stock are: Onions, Celery, Carrots, Leaks 6. Don't over-boil it, simmer it down but don't leave it for more than 1 hour. For a meat stock, it will be the complete opposite. Hope y'all have delicious meals ahead! Comment if I have missed something, or if you have any questions or suggestions. Apparently, there are some interesting questions and suggestions in the sub-comments, so in order to avoid repetition I will edit this comment giving additional info, crediting the people who have suggested something interesting with (S - “NAME”: suggestion). Also, mark the questions with Q and the answers with A for people who are coming back to this or are new to the conversation. S - @LesbianWitchAcademia: “Roast your veggies first! You’ll get so much more rich and deep flavours out of just a light roast. - 375 F° ( 190 C°) for 20 min.” S - @Cas Bolt: “Never salt your broth stock beforehand, wait to do it a few minutes before it’s done!” S - @2 Goats in a Trench Coat: “You can make the stock at the last minute before making a recipe and strain it directly into your cooking pot. Then you don’t need to worry about storing it!” S - @Flame: “Some of the ingredients might be unpleasant to some, and others might not grow or be sold in different regions of the world, see what you can substitute them with. Before pepping the stock you can roast some of the products, you are planning to use. Careful though, you don’t want them to burn and form a char that later will give an unpleasant flavour to the stock/broth. People with less experience might prefer to skip the roasting.” Q: “What is the period of expiration?” A - In general, you can keep homemade vegetable stock in the refrigerator for up to a week and in the freezer for up to a month. Provided that it is in the proper container, and you have knowledge of food preservation, it can last for much longer. Although it is suggested to use it as much as possible, as new scraps will keep coming in. If you are facing a dire situation, I suggest reducing it as much as you can and freezing it into ice cubes which then you will store in vacuumed packages in the freezer, then it might last for about 6 months. Q: “What can you use veggie stock for?” A - You can use it in a variety of dishes as a substitute for water, like in soups, stews, sauces, and gravies. Bring it to a boil, salt it to taste, and add some cut pork chops and some noodles, done. Or use it instead of water when you are making rice, it will give a punch of flavours and a bouquet of aromas to this tasteless grain. Plus the extra nutrients... Q: “Can I make it even though the veggies are non-bio?” A - Yes you can. The main difference between organic and non-organic vegetables is the structure of the sugar molecules, which are slowly disappearing as technology progresses. Q: “Any alternatives if I am missing any of the top products used in the stock?” A - Absolutely, you can use more of the ones you already have, or here is a list of ingredients and spices you might have easy access to, keep in mind that I am listing them with my own experience at hand, so you should try and judge their taste/aroma for yourself: - Carrots: Excellent for making stock/broth. Carrot tops, Use only in very small quantities. - Celery stalks: Excellent for making stock/broth. Celery leaves, well the outer leaves can make the stock bitter, a small amount of the inner leaves can be used with good results. - Chard: Good in small quantities. - Chives: Good in small quantities. - Coriander/Cilantro: it's too strong for broth/stock. If you really want to use it, be sure to only use a very small amount. A little goes a long way. - Fennel bulbs, including their cores - Seaweed, such as dried kombu, nori, or wakame - Whole black peppercorns - Skin-on ginger - Miso - Soy sauce, gluten-free tamari, liquid amines, coconut amines, or MSG - Asparagus: Good in small quantities - Basil: Good in very small quantities. - Bay leaves: 1 or 2 leaves per litre of liquid is a good amount. - Beetroots: can be added, but they will turn the stock a very dark colour, which may not work well for some purposes, such as butternut squash soup. Beet skins should not be used. Beet Greens: Good in small quantities. You may want to add them toward the end of cooking as they break down quickly. - Corn: Corn doesn’t add a lot of flavours and can make the stock/broth cloudy. Corn cobs can be added too. - Cucumber: I don't know if it actually does something, but the trash is a second option. - Dill: Seasonal addition. - Eggplant/Aubergine: Good in small quantities. If it's not treated with salt it might give off a weird taste and unnecessary colour to the stock/broth. - Garlic: Excellent for making stock/broth. - Green beans: Yes, if you have only the pods, then they are fine too. - Jerusalem artichokes: Yes, don't overdo it. - Leeks: Excellent for making stock/broth. - Marjoram: Not many people like it. It's fine though. - Mushrooms: Mushrooms add rich flavour to vegetable stock. Shrooms are life, and life is good, except when it's toxic! :D - Okra: You can add some. Use in small quantities to avoid overwhelming the flavour. In my view, this thing should be stopped from production worldwide. I hate it! - Onions: You aren't doing anything without them. Onion skins add an amazing colour. Just don’t add too many of them unless you want your stock to have a dark colour. Remember good veggie stock comes out in three colour variations, Light yellow, golden, or light amber. And it's rather clear, i. e. you can almost see through it. - Oregano: Yes, just a bit. - Parsley: In my humble opinion, it won't be a veggie stock without parsley, it just adds that early summer aroma. - Parsnips: I still regret discarding so many of them years ago. - Peas: Good in small quantities. They don't add much, but it’s better than throwing them away. - Pea Pods: Not usually at hand, but when I have them I toss them in! - Hot Peppers: Just no! - Sweet Peppers, Bell Peppers: It's fine, no seeds though! - Rosemary: Some people like the taste rosemary imparts to stock/broth, but some find it lends a bitter flavour, so you may want to use it with caution. Personally, I love it more in Chicken stock. - Scallions: Yes. Don't chop them just toss 'em in. Roots optional. - Shallots: peel, meat, stems, some people add the roots too, but I am not a big fan of that! - Spinach: Yes, released it's iron and makes it extremely packed in nutritional value. Add towards the end, and it might give off green colouring which is not okay for some dishes! - Potato peels: Can be used in very small quantities. Potato skins add an earthy, but slightly bitter taste. Too many can make the stock cloudy. Be sure the peels are very clean, otherwise, you’ll end up with stock that tastes like dirt. - Sweet Potatoes: Starchy, the peel might be okay, if it's clean and with no meat left on it. Perhaps after boiling them and separating the peel, don't throw it away... - Thyme, Sage: I've seen people use them, tried and didn't like them. I prefer them in meat stock as they add to the much-necessary bulk of flavours. You can try for yourself though! - Tomatoes: Excellent for stock, remove the seeds. Additionally, I like to paste them with the peel. Then you strain the stock through a mesh cloth and nothing is left behind to make it unpleasant. No seeds make the stock bitter. - Lettuce: Good in small quantities. Most lettuce varieties don’t add much flavour to the stock/broth, but they are great sponges to suck out any impurities. The hard part much like a turnip, or radish might add a bitter flavour. - Romaine Lettuce: Good in small quantities. - Napa Cabbage, Kale, Bok Choy, Collard Greens, Broccoli, Cabbage, Kohlrabi, and Rutabagas: These foods from the Brassica family, are way too strong for stock/broth and can impart a bitter taste. - Turnips: Part of the Brassica family. Turnips are too strong for stock or broth. Although you might find the flavour interesting as a sort of this vegetable is used a lot in Mid-Asian cuisines. (China, Korea, Japan) Turnip greens it's fine in small quantities. - Radish: It's a turnip but bigger! - Pumpkin: it's a little too starchy for good stock or broth. The peel? Maybe I haven't tried it. - Squash/ Winter squash/ Acorn squash- is a little too starchy for good stock or broth. Peels with as little flesh on them are okay. - Zucchini: they don't feel right to me, you can try but don't put too many

He really took “one mans trash is another man’s treasure” to a whole other level

In my house we collect them in a bucket then after two three month it work as a fertilizer for our plants and its really healthy.

"during the week you probably use a lot of veggies" - Sir let me stop you right there

"for students" "during the week you probably use a lot veggies" we are broke as fuck though

He just described the recipe of Chinese Vegetable Soup without the ginger.

First step: own a freezer

Students who eat instant ramen almost everyday: *let's make plastic brot--*

KWOOK: "You just created liquid deliciousness out of what would've been literal trash." The Celery: *"And that's why I'm sad."* EDIT: Y'all thx for the likes!!

That's actually finally a tip I might use.

I love this, I typically compost but this is a great alternative for people who don’t have the space to compost. Plus it’s delicious!

"never throw out your veggie scraps" I have three rabbits so I've never have to (except onions they can't eat those)

“You’ll probably use a lot of veggies” *me who eats nothing but hot pockets*

“You waste a lot of scraps” me: WE HAVE CHICKENS! 😂

It's a shame my instant noodles don't produce veggie scraps

EVERYONE that is going off to college/university, especially if they are planning on living off campus, NEEDS to watch this series. DUDE you're FREAKING AWESOME!!!

Finally! Always saw people using veggie stocks in recipes and I was like now how tf do i make that before the actual dish

As a Mexican that cooks with veggies all the time this comes in so handy. Thanks!!

LOVE THIS! Thanks for showing us how to be more conscious with sustainability

“You’ll probably use a lot of veggies” Id be impressed if I eat something green this week

He took the quote "one man's trash is another man's treasure" to the CHEF'S KISS level.😂

It's nice to know how to make staples like this, in times such as these.

Steam broccoli stems then season with salt and it’s an extra snack before lunch 😂

If you reduce the stock so it's more concentrated, you can store it in ice cube trays. Freeze them and you'll have stock cubes.

him: "during the week you probably use a lot of veggies" me: "What is veggies?"

I started doing it around one year ago and it is such a perfect base for soups! Before I used to buy jarred stock but it got really expensive. It usually takes me a few weeks though to collect enough scraps but they are patiently waiting in a freezer and it makes me so happy to be able to create something delicious with literal scraps

Bro took a man’s trash is a another man’s treasure

I've been wondering how to make a vegetarian soup base all week. And this is so random because I usually never see cooking videos on my feed. So excited for this, thank you!

"Add some sad leftover celery"he says Then brings out a completely fresh one😂

Vegetable stock is so forgotten and underrated! Im glad to see it highlighted!

im going to show this to my parents seems like a good idea thanks

Fun fact: the original Fanta recipe is made almost exactly like this, with almost nothing but vegetable scraps, the story behind it is that during WW2, Germany was having a hard time with importing as much Coca Cola as they needed to fit the demand for them at the time, so they resorted to making their own recipe which consisted of mostly fruit and vegetable leftovers and peels, whey, and a few more easy to get ingredients, and eventually, the first Fanta glass was made, the rest is history There's a video of someone recreating the original recipe, go check it out if you want to see it in more detail

piece of advice: be careful about what Kinds of vegetable scraps you use. Onion skins for example are great for color but if you use too many they make the stock taste bitter and kind of "trashy". Also bell pepper stems are EXTREMELY bitter so avoid them

Currently planning to try this, should have enough by this weekend, hope it's good. Wish me luck 😊

my skinny pig and birds gets the veggie scraps...then the skinny pig makes "fertilizer" for my gardens lol

the taste of pesticide, yum

Me who eats the broccoli stems: Edit: damn 4k never had that many before

Just shared this to 3 people I know. 😊🥕🍅

My mom makes homemade chicken and bone broth all the time and it always makes the house smell like chicken lol, I love it

I used to get my potatoes straight off a farm, the old boy that worked there told me "there's scrubbers and there's peelers, those are peelers" he was warning me about peeling the skins because of the harsh pesticides they used, I wouldn't want to risk making a vegetable stock like this unless you can 100% say there were no chemicals used.

Oh my gosh you are so good at straining

Honestly this sounds pretty awesome

“ and then strain it “ proceeds to spill half of it “ please don’t be like me “ 😂

me as a student that don't have a fridge : 👁️_👁️

"you'll probably use a lot of veggies" YEAH ABOUT THAT

"I have onion skin, potato skin, carrot skin, and Rumplestitskin"

"You'll probably use a lot of veggies" Me with picky eating:👁👄👁

"vegetables taste like sad" ~ Uncle Roger

"During the week you probably use a lot of veggies" Me (mouth full of burger) : uhuh *nods*

Broccoli stems are eatable! Don't just eat the flowers! The stems tastes better than asparagus, too.

Me who feeds veggie scraps to my chickens 😅

Bears and rats: “Where’s my food? He’s been holding out on us!”

hey, just wanted to let you know that your videos and recipes helps so much because i just moved out alone for college. so foods that are healthy, delicious, and varies are such a luxury for me 😭 when i first moved in, i just eat instant or delivery. but after i watch your videos, i realized that i can eat those foods. thank youu!!

It's also really helpful for plants!

This is one good way to use it, other alternatives that we follow are:- 1. Use them as organic compost fertilizer 2. Feed them to cattles.

The stems of brocolli are the best tasting part 😱

Him: create deliciousness out of trash Sanji: Hold my cigarette

I've been saving my veggie scraps all of September to make so many jars of delicious veggie broth I can use for soups and share with family. I'm doing this in a few days. Wish me luck

This might or might not be a good idea depending on where do you get your veggies from, I always peel mine because the skin contains most of the pesticides. That aside the broth looks rlydelicious

"Throughout the week you probably use a lot of veggies" Uncle roger: I don't, because wegetable taste like sad!

professional kitchen tip for more experienced cooks: Get yourself a strong hand held blender and blitz up the veges into the cooked stock amd simmer for another 15 minutes, it'll release any left over flavours and when you strain it you will have a much more intense flavour. (works for all forms of stock)

Been doing this for 20 years. Good tip

I’m boutta make this it looks so good🤤🤤

we gotta raise this to the "fresh grad, entry level job"

"during the week you probably use a lot of veggies" Me living off of bulk packs of instant ramen: 👁️👄👁️

Bro I cannot tell you how good stir fried celery is. It’s almost like cooking up something from nothing.

Those celery stalks were perfectly fresh

Bro turned into Sanji using every part of the food

"You're not supposed to eat broccoli stem?" -Random lady on the internet 💀

The average student only has scraps on Ramen Cup

Love this idea!!!!

Two weeks moldy tomatoes in back of my fridge: 👁️👄👁️

Woah, I always eat the broccoli stems, they are my favourite

I love doing this to be less wasteful, this way you get the most out of your veggies

The lil dance was so cute ngl 😂

„Put it in the freezer“ - Ahh there we go. Back to Uber eats

"Please don't be like me " 💀

The students in the back having their kitchen filled with textbooks and english prep exams 🥲🥲

That stock was so delicious he started to emote

“Please don’t be like me.“ 🤣🤣🤣🤣

You are literally the reason I'm making veggie stock right now.

Beef cubes and bay leaves help bring out flavor!

Veggie scraps have all the delicious pesticides in it. Yum

I’ll often just dump it all together with my frozen leftover chicken bones too. It makes the most delicious stock - my steamed rice is incredible now. I’ve always heard that adding cruciferous veg (e.g. broccoli, kale, cauliflower, cabbage) was a bad idea - that it would make the broth smell like a fart. Maybe they’re fine to use though, eh?

“during the week you probably use a lot of veggies” me: **laughs in picky eater**

IM SO HAPPY I FOUND YOU ON HERE lol

The stem is actually the best part of the broccoli, just peel it because the outside part is tough. It has more flavour than the flower part