Vegetable Stock
Dear SOS: I like to make my own stocks. I cook them for a long time on top of the stove. But my gas bill has doubled recently. Would it be better to use a slow cooker? I’m sure there are energy-saving tips that your readers would enjoy sharing. For instance, when steaming vegetables, I’ve found you can cut the heat off before they are ready, keep the lid on the pot, and they will continue to cook.
Margaret Mood
Via e-mail
Dear Margaret: Conservation is always a good idea. If anyone has good tips on saving energy in the kitchen, send them in. Slow cookers are efficient for cooking soups and stews, but you may also want to consider a pressure cooker. Cooking time is decreased dramatically by cooking food at a higher temperature and energy use is cut by 50% to 75%. Here is a recipe for stock made in a pressure cooker. This recipe ran in the Times in March of 1995.
Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the leeks, garlic and onion. Cook until the leeks are tender and the onion begins to brown, about 5 minutes. Scrape the caramelized crust from the pan with a wooden spoon, if necessary. Add the carrots, celery and parsnips and cook 5 minutes more.
Add the squash, potatoes, mushrooms, tomato, bay leaves, parsley, peppercorns and water.
Lock the lid in place and bring the pressure cooker to high pressure. Reduce the heat to maintain high pressure and cook 12 minutes. Release the pressure naturally, if time permits.
Strain the stock through a strainer, pressing the vegetables against the side to release as much flavor and liquid as possible. Discard the solids. Season to taste with salt, if needed.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
