When I make stock I usually follow the traditional route, but rather than discard the vegetables I stick my Bamix into the pot and let it run until the contents are silky smooth. (Think of the Bamix as a poor man’s Pacojet if you run it long enough :-)). This results in what can best be described as a runny purée.
If I’m making something that will be thickened there is no need to run the result through a fine meshed sieve. And most of the time when I cook that is the case. Which means no unnecessary waste.
If you want a broth then I suppose I could let it sit until the solids have settled and scoop off the liquid. What I usually do is go easy on the Bamix so the more of the solids are taken out by the sieve.
What would be more interesting would be to do both: juice first, the sautee and then cook the pulp and finally combine the two.
> I stick my Bamix into the pot and let it run until the contents are silky smooth
How do you like the Bamix? I was considering replacing my aging Kitchen Aid immersion blender (which I love, but it’s starting to fall apart) with either another Kitchen Aid, or a Braun, or a Bamix. The Bamix seems a very opinionated design, but interesting. Reviews I’ve seen are split between love/hate, though.
I do something similar! Usually I will lightly fry or roast the scraps before blending in the vitamix, then straining. It’s great. I am also getting into flavoring oils/fats in a similar way.
bborud|2 years ago
If I’m making something that will be thickened there is no need to run the result through a fine meshed sieve. And most of the time when I cook that is the case. Which means no unnecessary waste.
If you want a broth then I suppose I could let it sit until the solids have settled and scoop off the liquid. What I usually do is go easy on the Bamix so the more of the solids are taken out by the sieve.
What would be more interesting would be to do both: juice first, the sautee and then cook the pulp and finally combine the two.
bch|2 years ago
How do you like the Bamix? I was considering replacing my aging Kitchen Aid immersion blender (which I love, but it’s starting to fall apart) with either another Kitchen Aid, or a Braun, or a Bamix. The Bamix seems a very opinionated design, but interesting. Reviews I’ve seen are split between love/hate, though.
waldothedog|2 years ago
moongoose|2 years ago
- Chop the veggies into a pot and fill with some water
- Pour everything into a stand mixer and blend it (veggie smoothie)
- Cook the soup smoothie, add water if needed and strain in 2-steps (coarse & fine) afterwards
- Let the pulp cool and throw it into a juicer for maximum extraction
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- You can sauté with oil in the beginning for additional flavours
- Simmer and reduce for more concentrated flavours in the end
Be aware, after tasting these intense veggie flavours, you won't be able to go back to normal veggie stock.
tptacek|2 years ago
archagon|2 years ago