Broth
Ingredients
- Vegetable scraps (onions, carrots, garlic, tomato)
- Water
- 1% salt by water mass
Preparation
- Store up vegetable scraps in the freezer
- When scraps have built up, add to pot
- Tare the scale to the weight of the pot and vegetables
- Add water to about an inch from the top of the dutch oven
- Add 1% salt by water mass (hit % button, add salt to 101%)
- Bring water to a boil; cover and let simmer for 20 minutes
- Remove from heat and let cool
- Remove vegetables (compost them) and store the liquid
Variations
Notes
Avoid using the roots or outer skin of onions as it adds a bitter flavor to the broth.
A scale with a baker's percent is very handy for the salt - add vegetables to pot, tare to zero, add water, and then use the percent function to add the correct amount of salt.