Vegetable stock is a liquid mixture, usually made with water, that is heated with vegetables to add flavor. A variety of companies sell pre-made stock that can be purchased at a grocery store and used to make soups and other dishes. Vegetable stock is also simple to make, as it usually starts with a large pot of chopped vegetables such as carrots, onion, and celery that are heated. After that, a large amount of water is added to these and allowed to simmer for a while before being strained to remove all but the liquid.
Vegetable stock’s primary function is to serve as a liquid base for soups, stews, and other dishes that require liquid and flavor. Many recipes that call for water to be used and heated in their preparation, such as rice or soup, can be made with stock instead of water to add flavor. Vegetable stock is sold commercially by a number of companies and can be found in a variety of stores. However, both home and professional cooks prefer to make their own stock because it allows them to control the flavors and is relatively simple to do so.
Vegetable stock is usually made with a variety of chopped or diced vegetables. They should be chopped fairly finely because the more surface area available for each piece, the more flavor can be extracted from it easily. Aromatic vegetables like onions and carrots are usually added to a hot pot with some oil before any other ingredients are added, allowing them to cook and soften.
Celery and shallots are two other vegetables commonly used in stockmaking, though mushrooms can also be used and add a lot of flavor. Herbs and spices like parsley, thyme, and bay leaves, which are usually added to the pot with other vegetables, are very popular. Other ingredients such as peppercorns, salt, and vegetables such as leaks, tomatoes, and bell peppers can be added depending on the preferences of the person making the vegetable stock.
Following the heating of the vegetables, a large amount of water is added to the pot; the amount varies depending on the number of vegetables used. Because different types of vegetables release water-soluble flavors at different temperatures, vegetable stock should typically be made with cold water. This ensures that as the temperature in the cold water rises, it passes through as wide a temperature range as possible in order to extract these flavors. After the water has been heated, it is allowed to simmer for half an hour or an hour before being strained to remove the solids, leaving only the vegetable stock.