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The "punch" you're missing isn't always salt. Sometimes adding a little acidity instead can be what you need.

Same for me! I've never made vegetable stock or used it, but now I'm thinking, why not? But definitely will use the reduction method on all my stock from now on!

@@The_Cookie_Knight you have it right!

You can also try roasting the vegetables/bones first which concentrates the flavors.

I think the point the chef was trying to make is this is NOT a soup, therefore withhold salt and ground pepper. I agree with this! There are so many uses for stock, that it is best to customize it for each use. I learned years ago, to be conservative with the amount of salt and pepper early on. Cooks like to taste many times in the process of such. However, this can dull your tastebuds. If you have tasted (whatever) several times, best to ask for a second opinion, if possible. You should also consider that some recipes that you use stock or broth in may require thickening. This thickening, be it cornstarch, flour, etc., will immediately dull any salt you put in. In that case, you could be tripling or more that amount of salt, if added early on...because you essentially erased it by adding it early on, then dulling it with thickening.

I'd also ' love' the food....if my hubby cooked it. Unfortunately he can't even fry an egg. But boy can I cook !!

The thing is, a only takes a few minutes every time because he omitted the non-active time.

👏👏👏😊

Why do we put garlic in vegtable stock but not in the other two stocks youve made

Don't get extra freezer, dehydrate the stock in powder.

​@@tinafoster4669 Because the other stocks are about getting flavor from meat, and this one is about getting flavor from vegetables, and garlic is a vegetable. Seriously, though, a one-vegetable stock is a bit one-note, while a beef or chicken stock is made a bit more complex just by having roasted bones, so the vegetable stock needs the added aroma from the garlic as a baseline, where the other stocks only need as much garlic as you'd add to them when making a soup or whatever. And now you're probably wondering how that squares with adding tomato to beef stock, and I could say it's because beef is a stronger flavor that needs something to make it a little broader to avoid washing out other flavors, but the truth is it's just a leftover from when Escoffier codified French cooking. Tomato isn't really necessary for beef stock so much as most sauces based on beef stock also have tomato, so it's easier just to add it straight to the stock.

​@@user-xu4rh8hg1n Unfortunately, the are really only two safe ways to dehydrate soup at home: by cooking down and by freeze-drying. Cooking down will change the flavor significantly once you get low enough that the temperature can get significantly above the boiling point of water (which is still long before all of the water is gone, due to all those lovely flavorful compounds dissolved in the water, which is the whole point of stock!), as various flavor compounds break down, caramelize, etc. It will still be good, most likely, but very different, so it's something to experiment with and only use as a go-to as a survivalist or if you just _really_ like the flavor of caramelized stock. Yes, even at a low temperature like a food dehydrator will do this, though not as badly as a stove. The other way is freeze-drying, which requires special equipment that is cost-prohibitive for many people. Pretty much the cheapest freeze dryer on the market is nearly $3k, whereas you can get a cheap chest freezer (which are better for long-term storage anyway) for a couple hundred bucks. The freezer can also be run on a regular North American 120V 10A power, while most freeze dryers (though probably not all; I haven't checked in on this issue in a while, so I'm not sure) require either a 20A line (you should have one in your kitchen, but you should also not add appliances to it without consulting an electrician, because it's there for things that already draw a lot of power, like the microwave) or a 240V line (again, not rare, but usually in place for specific purposes like the washing machine), which for many people means the additional cost of running a new power line or being _very_ careful not to run certain other appliances while the freeze dryer is running. The idea isn't entirely without merit, of course. "Portable soup," aka stock boiled down until it's dry, has been a staple of food preservation in the past and is entirely viable if you don't mind - or better yet, actually enjoy - the slightly different flavor. Townsends has a video about making an 18th century portable soup, if you're interested. My own suggestions if you're running out of freezer space, however, would be twofold: first, boil it down but not to powder. Stock concentrate preserves in the freezer just as well as regular stock, maybe even better because the higher concentration of dissolved stuff inhibits ice crystal formation, which is a cause of freezer burn. It also, obviously, takes up less space. Another alternative would be canning, which still takes up space, but doesn't have to take that space in a specific place like the freezer. You can even combine the methods to can stock concentrate. I would, however, make sure to bone up on canning safety before canning stock, as it's exactly the sort of low-acid, nutrient-dense liquid microbes - including y. pestis, which can survive boiling temperatures - love to breed in. I'd suggest going straight from pot to jar without cooling down in between and using a pressure canner (basically just a big pressure cooker used for canning at temperatures above the normal atmospheric boiling point of water) to keep the microbial population low in the first place and then kill it thoroughly.

Where is this mounted knife you speak of? I don’t see it... you have a timestamp, with a specific location?

@@anti-ethniccleansing465 @9:30

@@alfaboy2839 Ah! Thanks! Now that I see it, I would like to know the story behind it too. :)

Sorry for the late response! It is challenging to respond tp all your great comments! It is a knife that was gifted to me by SOS (Share our Strengths) for cooking and helping them raise money for a charity event for hurricane victims. 😀

Well said

Is going to last 17 thousand years if you keep it in the freezer...lol

Meineself well said.

And it is always a greate pleasure to hear your friendly voice! I wish you joy And love every day. With best wishes, Yelena

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he is totally the culinary version of bob ross lol

absolutely! and his technique of "enhancing" store bought stock is wonderful

He loves his butter!!

Thank you! 😀