Cycle 3 – Item 351

21 (Fri) December 2012

Stock Scraps

1.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

solo

I made a big batch of vegetable stock to try out a few more recipes from the cookbook 1 Stock, 100 Soups.

As I was straining the components through a colander and getting ready to squeeze a few additional drops of liquid out of the solids, the notion of throwing away the mashed remains seemed rather wasteful.  Especially the potatoes and carrots, which were just at the point of being tender yet firm and already imbued with the fragrance of the other aromatics, making them reasonably tasty with a sprinkle of salt and pepper.  Indeed, the resulting liquid is more like a soup than a basic stock and could be eaten as such.  Not that I’d make a regular meal of it.  Incidentally, I’m aware that a self-respecting Frenchman would probably never eat scraps like this, or at least admit to it, but the stock per se is French(ish) in origin.

(See also GLOBAL FOOD GLOSSARY)