This is the second workshop organized by the Richmond Food Security Society on Basic Food Skills. This workshop is all about stocks.
I must say that documenting such workshop is the hardest. All I got was the few words on the board. I had to take photos and notes at the same time. Unfortunately, I do not know short hand and have not pickup the texting language. I’m trying my best to share what I learnt.
We learned from Ian, that there are three kinds of stocks, brown stocks, white stocks and veggie stocks. Brown stocks is usually made with veal and chicken bones and it takes a long time to make, something like 12 hours to simmer. So, we are not going to do this. It is usually made in restaurant with shift work.
White stocks is made with chicken bones and veggies like celery, onions, leeks, carrots and herbs.
Veggies stocks is also made with veggies like celery, onions, leeks, carrots and herbs. The ratio of celery, carrot, leek and onion is 1:1:1:2. Leeks can be substituted with onions as it’s expensive.
Herbs which are common for making stocks includes pepper corns, bay leaf and parsley.
It is recommended to use a tall pot to make stocks. Tall and slender pot is recommended to prevent too much evaporation during simmering as the stocks is to be simmered uncovered.
To make veggie stocks, Ian used:
- two carrots, roughly chopped
- 1 stick of celery, roughly chopped
- some frozen chopped parsley (leftovers from the previous workshop)
- 1/2 teaspoon whole peppercorn
- 1 bay leaf (if possible, get some from someone with a Bay Laurel tree, an evergreen tree which has more intense flavour than those store bought one)
- a small bunch of thymes
- a stock of lemon grass (to tie to the Thai flavour as Ian will be making a Butternut and Coconut Cream Soup with the veggie stocks). Cut the lemon grass 6 inches from the root, remove the outer husk, trim root off and rough chop.
- 1 medium onion, roughly chopped (without the skin as the skin makes the stocks bitter)
- 1 leek roughly chopped (use only the white part as the greens will yield a dark stocks, make sure you wash the leek thoroughly as it often has dirts in between the leaves)
- 1-inch chunk of ginger
- cold water just enough to cover all the veggies
- Bring the water to just bubbling, lower heat and let simmer, uncovered for 30 to 40 minutes.
After simmering for 30 to 40 minutes, you’ll get a flavourful clear veggie broth. Strain the stocks.
Ingredients to make the Butternut and Coconut Cream Soup with Veggie Stocks
- 1 butternut squash
- 1 can coconut cream
- veggie stocks
- frozen corn (optional)
- toasted pumpkin seeds (optional)
Source: Ian Lai; Serves 8
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What an interesting adaption of pumpkin soup! Looks wonderful!