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From: Al Dente (
Subject: Re: Question for Al Dente
Date: June 6, 2003 at 9:23 am PST

In Reply to: Re: Question for Al Dente posted by Slim on June 6, 2003 at 7:08 am:

I suppose you could buzz the ingredients and add them back to thicken it. After 15 minutes at high pressure the veggies are easily mashed to mush so I don't think you would even have to puree them in a blender. I tasted the vegetables after making broth and they are so bland that I have to assume that most of the flavor has been already cooked out of them (that is the idea of stock I guess). If you are going to try using the veggies as thickener I'd peel them. When I make broth I don't peel anything including the onions and garlic. Since I strain the veggies out it doesn't really matter for me. Oh, on my original post I forgot to mention cabbage, I usually put a couple of cups of cabbage in my PC as well as the other veggies I mentioned. I don't use exact amounts of anything; I use more of whatever I have a lot of in my fridge; this is a good way to use up veggies before they go bad.

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