Sauté & Stock

Last night I knew I was going to chop and sauté a bunch of veggies for my dinner. A great tip to easily put into practice is to use all the waste accumulated from chopping to make a vegetable stock. Simply put all the skins, stems, rinds, seeds, innards, extra herbs, or any other parts you aren't planning to use into a pot. Add enough water to submerge all of the debris and simmer until the liquid gains a color. For this, simmer as long as you can. I usually simmer my stock for a minimum of 3 hours to ensure that all the nutrients are absorbed into the water. After taking the stock off the stove, strain the liquid with a colander or a cheese cloth.

The example I used here is for vegetable broth, but you can do the same for any type of meat. Just place any bones, skins, grisly meat, or cartilage into the water and use the same method.

The result here is maximizing your food by recycling parts you wouldn't use anyway. This saves money as well as sodium. A homemade stock has much less salt than store-bought containers.