BAPyessir6
Senior Cook
I usually don't, then just discard the last inch of the liquid where the debris have settled. It tastes fine to me, usually very carroty as that's the vegetable I use most; pretty dark stock color too from so much carrot and onion peels.
I've gotten a few chef friends mad at me though, as they say it makes a horribly inferior product and I'm serving them dirty water. Should I scrub all of my veg before I peel them (to save the scraps for stock?) Thoughts?
I've gotten a few chef friends mad at me though, as they say it makes a horribly inferior product and I'm serving them dirty water. Should I scrub all of my veg before I peel them (to save the scraps for stock?) Thoughts?