Joubére stock, or some other kind of stock.
- Thread starter Herbsman.
- Start date
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Gone for a Burton
BiddlyBee said:
The vegan one has Sea salt; Yeast extract; *Rice flour; 8% Vegetables (*celery, *onions, *carrots); *Palm Oil; *Turmeric; *Parsley.
*Organically grown ingredients processed per EU directive 2091/91 Organic Certification UK5
The reduced salt one has Rice flour*; yeast extract, Sea salt, Palm oil*, Vegetables 10.3% (Onion*, Celery*, Carrot*, Parsley*, Turmeric*)
*Organically grown ingredients processed per EU directive 2091/91 Organic Certification UK5
The standard one has: Sea salt; hydrolised vegetable protein (soya, maize); potato starch; vegetable fat (sunflower), 8% vegetables (celery, onion, carrots, leeks); lactose; spices (turmeric, white pepper, garlic, mace, nutmeg); herbs (parsley, lovage).
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Oh that was it: they have palm oil, and/or yeast, and/or lactose, which is milk sugar.
story
Gone for a Burton
BiddlyBee said:
I stand corrected - just saw something on a site saying no yeast and no gluten... they lied
Well I think they're all gluten free. But the only one that is yeast free contains lactose, which renders it non-vegan, and also sweetened.
and also and also 
But Marigold is better than many of the others, to be sure.
marigold is too salty for my tastes.
Boiling vegetables takes 20 minutes and always turns out best.
I don't do chicken stock, especially for veggie dishes. The chicken flavour comes through way too strong. For meaty or fishy stock I just buy the Waitrose sealed bags of stock.
My OH says there are tubs of reduced stock you can buy that are actually quite good. They're really expensive, but a little bit goes a long way. They must come from a food supplier since I've not seen them at the Supermarket.
Boiling vegetables takes 20 minutes and always turns out best.
I don't do chicken stock, especially for veggie dishes. The chicken flavour comes through way too strong. For meaty or fishy stock I just buy the Waitrose sealed bags of stock.
My OH says there are tubs of reduced stock you can buy that are actually quite good. They're really expensive, but a little bit goes a long way. They must come from a food supplier since I've not seen them at the Supermarket.
Herbsman.
Nah Lotion, Pet, Nor Powder.
Bah, veg stock takes more than 20 minutes, it should be gently simmered for 90min to bring out the full flavour IMO.catrina said:
Then the veg should be re-used!!! There is heaps more flavour left in them!!!
Really? 'cos, you know, it wouldn't be a veggie dish if you did use chicken stock
Herbsman. said:Bah, veg stock takes more than 20 minutes, it should be gently simmered for 90min to bring out the full flavour IMO.
Then the veg should be re-used!!! There is heaps more flavour left in them!!!
Really? 'cos, you know, it wouldn't be a veggie dish if you did use chicken stock
You'd be surprised at the number of soup recipes that call for chicken stock as a base, especially in the US!
I even have one recipe from a very reputable US cooking shop for salmon risotto that calls for chicken stock! ewwwww!
I'm no longer a 'veggie', but when I was when I was 16, I was naive and did not know this. So the whole time had been eating boiled chicken water all along.
(I ate fish, anyway. 
I did have good intentions, though!)start the water boiling from cold, once it's boiling, simmer for 20 minutes and you're good as gold. Just be careful what veg you use because it can turn the water funny colours.
catrina said:
What the hell's wrong with that? Nowt wrong with using a simple chicken stock with fish - indeed it's probably a better base with subtle fish like salmon than a stock made out of other stronger tasting fish and shellfish. I doubt many chefs would have a problem with that.
I'm assuming that this is a risotto served with salmon steak, rather than bits of salmon stirred randomly into rice btw.
Mogden
I like tea
I use the Knorr bottles for chicken stock if I don't have any home made but it is extremely concentrated.
Marigold for adding veggie flavours.
Oxo for beefiness.
I also add Marsala for a good depth of flavour for darker meats like pork, lamb and beef.
Vermouth is v handy for risottos and adding some omph to light gravy.
ETA I usually only add 1 Oxo to spag bol and don't use it for beef stock but then I don't make beef stock as a rule. I use Marmite or Bovril for veggie friendly beefiness.
Marigold for adding veggie flavours.
Oxo for beefiness.
I also add Marsala for a good depth of flavour for darker meats like pork, lamb and beef.
Vermouth is v handy for risottos and adding some omph to light gravy.
ETA I usually only add 1 Oxo to spag bol and don't use it for beef stock but then I don't make beef stock as a rule. I use Marmite or Bovril for veggie friendly beefiness.
Of course it does - it's almost bound to add depth and some thickness, it's chicken plus any veg of your choice after all.
At home most of my veggie soups end up using chicken stock, unless I know there's a vegetarian popping round. Wouldn't cook that way commercially, but at home it adds richness and flavour.
I'm surprised that people are concerned about the presence of chicken stock in seafood dishes to be honest. It's fairly standard practice.
Marigold's ok stuff in some dishes - I quite often use it as the base for hot and sour soups, thai curries and the like. But it's far too salty and one dimensional to be a good base in more subtle dishes,
At home most of my veggie soups end up using chicken stock, unless I know there's a vegetarian popping round. Wouldn't cook that way commercially, but at home it adds richness and flavour.
I'm surprised that people are concerned about the presence of chicken stock in seafood dishes to be honest. It's fairly standard practice.
Marigold's ok stuff in some dishes - I quite often use it as the base for hot and sour soups, thai curries and the like. But it's far too salty and one dimensional to be a good base in more subtle dishes,
Bollocks and nonsense. Aren't boulangere potatoes nearly always cooked with chicken stock for example?
What's the problem with serving chicken stock with fish? Done for generations and generations - paella is nearly always cooked with a chicken stock base for example. It's often a better, complementary mix for the finished dish and besides, why the hesitancy with mixing two types of animal stock, both made with flesh and bones? Where's the logic in thinking that veg stock goes better with a fish dish?
What's the problem with serving chicken stock with fish? Done for generations and generations - paella is nearly always cooked with a chicken stock base for example. It's often a better, complementary mix for the finished dish and besides, why the hesitancy with mixing two types of animal stock, both made with flesh and bones? Where's the logic in thinking that veg stock goes better with a fish dish?
mrsfran
Well-Known Member
You're being aggressive by sarcastically calling me "endlessly knowledgable" and using rolleyes. It's not a culinary competition, you don't have to get upset when someone suggests you might be doing it wrong. Again, please show me where I've said I'm an expert.
Once the carrots are fully cooked by boiling, which could take up to 30 minutes, you're not going to get any more out of them. They've given up their flavour and vitamins and all you're doing after that is breaking down the fibres (hence the mushiness).
However, if you say your stock tastes fine to you, I believe you. And as you said the vegetables are still fine for use after cooking them, and you want to use mushy carrots that have been boiled for 90 minutes, that is also your perogative.
Once the carrots are fully cooked by boiling, which could take up to 30 minutes, you're not going to get any more out of them. They've given up their flavour and vitamins and all you're doing after that is breaking down the fibres (hence the mushiness).
However, if you say your stock tastes fine to you, I believe you. And as you said the vegetables are still fine for use after cooking them, and you want to use mushy carrots that have been boiled for 90 minutes, that is also your perogative.
Do vegetables taste fresher in stock if they're only cooked briefly? Not convinced by that, but certainly their texture would degrade.
No need to keep the veggies in for more than 30 mins ime to be fair either - they don't tend to add flavour after that, nor thicken the stock in the way that the gelatine in the bones may. Probably worth taking them out and pureeing them if needed. I wouldn't use them for anything else.
Equally, do onion skins turn stock brown in your experience? I was always led to believe that they'd help clarify the stock.
No need to keep the veggies in for more than 30 mins ime to be fair either - they don't tend to add flavour after that, nor thicken the stock in the way that the gelatine in the bones may. Probably worth taking them out and pureeing them if needed. I wouldn't use them for anything else.
Equally, do onion skins turn stock brown in your experience? I was always led to believe that they'd help clarify the stock.
crustychick
doo-woop-de-doo
I use marigold reduced salt, although I am feeling a bit meh towards it these days... and everything just ends up tasting quite similar when using it, y'know...
dont' want to pay ridicule amounts for *fresh* branded stock though either.... never made my own but perhaps I should give it a go...
dont' want to pay ridicule amounts for *fresh* branded stock though either.... never made my own but perhaps I should give it a go...
Herbsman.
Nah Lotion, Pet, Nor Powder.
How is that aggressive again?missfran said:
If that were true then surely I would have ended up with flavourless water when I re-used the vegetables from the first batch of stock that I made.
Where did I say the vegetables were fine for use after cooking them.
Fine for using in another batch of stock perhaps. I didn't say anything about them being fine for eating.
Seems like you mis-read what I've been writing TBH.
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