"the BROTH of EVERYTHING"

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GET MY HOLIDAY PLAN OF ATTACK: http://bit.ly/2Qj9Sa7

PATREON (Included Plan of Attack):
https://goo.gl/5Nr1oB

Massimo Bottura’s Vegetable Broth is designed to limit waste and use veggie scraps to create a “broth of everything”. Today we learn the technique.

ALL MY HOLIDAY VIDEOS:
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“CHRISTMAS THYME” MERCH DROP
https://www.bonfire.com/christmas-thyme-1/

RECIPE
https://www.notanothercookingshow.tv/post/vegetable-broth
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Comments

NOT ANOTHER COOKING SHOW says:

“CHRISTMAS THYME” Merch here: https://www.bonfire.com/christmas-thyme-1/

The True Hunter says:

I thought potatoes were a bad choice for a vegetable stock because of the starchy result it gives?

88 88 says:

As a host, you need not to invite those people

na_ma_ru says:

Can’t wait to try this, how long would it keep in the fridge? Could it be used as a base for a veggie risotto maybe? Peace

davros says:

This is exactly what I was looking for, you read my mind!

Secret Nobody says:

The only thing that made veggie broth the "broth of everything" is vegans

Backpacker Bip says:

Can you please give both °F and °C, it'd make it even better! Thanks!!

Crisp Rat says:

It reminds me of "Chefsteps veggie umami-bomb"

Scotty B says:

get this man to 2842493 mil subs

matthewrenshaw says:

Was great and all – but what in blue hell do I do with it?

KoraRubin says:

Question here.
You put your veggie broth in the fridge for a week and not the freezer and it doesn't go bad? Really?
How?
The maximum with veggie broth or just broth with veggies in it is five days, if I'm lucky.

Second Question. Do you have Lovage in the U.S.?

Αφροδίτη Πετροπούλου says:

Very interesting!!I'm thinking about the electricity bill though..so many hours in the oven.

cynthia g says:

can you freeze it okay?

John Weinbuch says:

Can you add roasted chicken bones to this? Or is that overkill?

Muckrackerz says:

Great video in essence, just wanted to add a couple things because the choice of veggies massively changes the flavour, colour, and consistency of your broth.
So, most of the things you use are no brainers. Carrots, celery, parsnips, garlic, fresh mushrooms are all great additions and can go in any flavourful broth. Spring onions/lettuce would also be a great complement.
Now as for onions, they are great but there may be a little caveat. They, or more specifically: their skins, are the main thing that colours your broth. If you prefer a clear broth, one way of achieving that is by not using onion skins (the papery skin). Doesn't affect the flavour though, so that's more of an aesthetic thing.
Potatoes are a more special case. Along with asparagus, beets, nuts, and pumpkins (to name a few), they fall into a class of veggies that can fundamentally shape your broth. Potatoes not only add flavour but also starch, and in doing so they can/will affect the consistency of your broth. Ofc this varies depending on the amount of potatoes, whether you peel them, how the ratio to water is etc. But it can be noteworthy, especially when you're using a lot of potatoes or particularly waxy ones. This doesn't have to be a bad thing, especially if you wanna make a sauce later on, but it should be kept in mind.

One last thing to add would be a suggestion. If you ever prepare Asian, or more specifically Japanese food and you happen to have some Kombu or Nori: these make fantastic additions to broth. Their saltiness can essentially save you the seasoning. A few teaspoons of Miso or Doenjang can also work to the same end.

Felix says:

Really looking forward to that vegetarian dish 🙂

Kevin Babic says:

Glad I'm not the only one who has trouble pouring from the higher-volume pyrex bowls. Over four cups, and those spouts are completely useless

Carl Ciulla says:

Hey man!!! New Orleans native here, have you ever cooked Gumbo? I think it would be a great episode

Jordan Coen-Kotecki says:

Felt that “Pyrex”

Jergstein Feierabend says:

Not gonna lie the Christmas thyme merch looks pretty tempting. Might have to treat myself this year. Great stuff as always

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