#vegstock at home….
as a #retired #souschef, part of my goal with this project is to #educate towards #simple and #effective ways folks can tune up their #culinary skills while saving $$ and being #sustainable… and i’ve wanted but been unable to start for one reason or another… so, here we go with The Start… it’s simple enough… for #homemade vegstock
basically- when you peel an #onion.. when you #trim #celery (or.. you know when celery gets too #wilty?? freeze it dont chuck it) dont junk the scraps.. #freeze them.. freeze garlic skin and scraps, carrot skin and scrap ends/ bits.. even pepper scraps (red.. green.. any colour of sweet pepper). Freeze all that till you have a bunch and go on to step two (which will come later).
#fyi .. last night my garlic bulbs had rotten segments.. dont save those and i chose to junk the skins as there was mold on the inside.. thats just nasty and can cause… badness (thats a technical term 😉 ). so, rule of thumb: scraps good, rotten bad.
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