Keto Means
Keto Means
Photo: alleksana
If you don't have bones or don't eat meat, no fear — the onion and garlic skins alone make a wonderful, flavorful vegetable stock. Just put them in a pot, cover them with water to about an inch short of the top of the pot, and simmer them gently for several hours before straining them out and saving the liquid.
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Read More »I don't have a lot of room in my kitchen, and I try to be judicious about allocating space to things. That means, in normal times, that I try to limit the vegetables in my fridge to what I know I can eat before they go bad. But no matter what I'm cooking, I always have onions and garlic on hand. Onions and garlic are both workhorses in the kitchen. There's almost no dish I don't use one or the other or both in, from red lentil dal to roasted chicken. But for years, I hadn't been using them to their full potential, because I was (not surprisingly) throwing away their skins after I peeled them. It turns out that there's a ton of flavor in the papery outer layers of onions, and same for garlic. The skins on both alliums are unpleasant to eat, as well as possibly a choking hazard, but they're absolutely wonderful for infusing flavor into soups, sauces, and stock. If, for example, you're making a pot of braised short ribs or pork shoulder, you can cut an onion in half and throw it in, skin and all, or cut a head of garlic in half and put it in the pot without extracting the cloves from their shells. Once the meat is done cooking, just fish the onions and garlic out. You can peel off the skins, cut up the vegetables, and put them back in if you want. At that point, the long-simmered garlic gloves will have the consistency of roasted garlic, and you can spread them on bread. Or you can compost the onions and garlic at that point — after a long slow braise, they'll have given up their flavor. Even if braising is not in your future, save those onion and garlic peels the next time you remove them before chopping or mincing, put them in a Ziploc bag, and stash them in the freezer. When it's full, use those scraps to make stock. You can add in chicken or beef bones to make a rich, umami-packed homemade meat stock, something that can be the backbone of any soup or braised dish you make. If you don't have bones or don't eat meat, no fear — the onion and garlic skins alone make a wonderful, flavorful vegetable stock. Just put them in a pot, cover them with water to about an inch short of the top of the pot, and simmer them gently for several hours before straining them out and saving the liquid. I often add bay leaves, peppercorns, dried mushrooms, and a piece of kombu, a Japanese seaweed, to the pot of the skins for extra flavor, but it works perfectly fine without it. I freeze the stock in Ziploc bags stacked flat on a sheet pan and then store them vertically in the freezer for easy access whenever I need them. (Though I've also been a recent convert to Souper Cubes, a kind of mega ice cube tray that allows you to freeze cup-sized portions of stock into blocks.) Whatever you do, don't throw away those garlic and onion peels. Hang on to them and get all the flavor you can from your groceries — it's good for the environment, your tastebuds, and your wallet.
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Read More »Basic Ingredients. Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices. Vegetable stocks are prepared with an assortment of produce, or intensely flavored with a single ingredient, such as mushrooms, tomatoes, or leeks. There are different French terms used for stocks, including; fond, broth, bouillon, fumet, and nage. The term fond, meaning base, is a fitting definition for these liquids because they are the foundation of many different food preparations. The terms stock, broth, and bouillon can be confusing but they are essentially quite similar. A broth is usually made from simmered meats, while a stock is made from the bones. A bouillon, from the French term bouillir, meaning to boil, can be any liquid produced by simmering ingredients in water. Fumet is a concentrated liquid that often contains wine, and nage, meaning to swim, refers to cooking ingredients in a court bouillon, and is often associated with shellfish.
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