Do you make your own vegetable stock, or do you buy it?

[Anonymous]

DD is 20 and the other day I came home to find her making vegetable stock. So I guess we make it? She says the key is to let it simmer for the whole day.

[Anonymous]

I've made it but usually buy it. When I make it, onions, carrots, celery, garlic, and mushrooms. Cook for hours -the mushrooms give it a nice flavor. I use it for matzahball soup or french onion soup - ones where the flavor really needs to stand alone, as opposed to a weeknight dinner where boxed gets the job done.

[Anonymous]

OP here -- thanks for the BtB rec (assuming 12:09's daughter doesn't want to pop by with a bag of scraps to make it for me).

The store I tried yesterday was sold out, but now I have a quest, and I'm glad I'm starting to look now, rather than a few weeks from now.

You're the best -- and I am lazy enough to go for the easy option if it's good.

[Anonymous]

I also use the Better than Bouillion veggie base. It's rich and delicious.

[Anonymous]

How long does a jar of BTB last (as in shelf life, not servings)? When I use stock in a box some always ends up going to waste.

[Anonymous]

Anonymous wrote:How long does a jar of BTB last (as in shelf life, not servings)? When I use stock in a box some always ends up going to waste.

I don’t know the official answer, but a really long time. I feel like it takes me several months or maybe a year to use up. Seems to be fine!

[Anonymous]

I've never made it - but this is making me want to try. I usually get this one: https://www.amazon.com/Pacific-Foods-Organic-Vegetable-Broth/dp/B000R7V3IO/ref=asc_df_B000R7V3IO/?tag=hyprod-20&linkCode=df0&hvadid=532657731359&hvpos=&hvnetw=g&hvrand=11656267291286535128&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9012124&hvtargid=pla-1370722054057&psc=1

[Anonymous]

We do both. I would just buy the stock.

[Anonymous]

I make my own stock, but it is always chicken or beef, never vegetable.

[Anonymous]

Anonymous wrote:DD is 20 and the other day I came home to find her making vegetable stock. So I guess we make it? She says the key is to let it simmer for the whole day.

True for meat bone stocks but not as much for veggie stocks.

And if you have a pressure cooker/instant pot, you can get a lot of flavor on a much shorter time.

[Anonymous]

Both. When I have time and lots of veggies I need to use up, I make it. Tip - make it in the slow cooker and you are much more likely to make it regularly.

[Anonymous]

Anonymous wrote:I make my own stock, but it is always chicken or beef, never vegetable.

+1. I don't think it's worth it for vegetable. The Better Than Bouillon is great.

[Anonymous]

For any veggie stock -- home made or store bought -- a spoonful of miso or vegemite gives it a deeper umami flavor.

[Anonymous]

Anonymous wrote:DD is 20 and the other day I came home to find her making vegetable stock. So I guess we make it? She says the key is to let it simmer for the whole day.

LOL! 2-3 hours is plenty.