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The last one reminds me of a thing my grandma used to make called garbage soup. Where it's basically all the leftovr peels and ends, with chicken bones or fat. She would cook it up and it tasted good. Best part is when she would add dumplings in it.
1. None of these were "unexpected".
2. Half of them weren't even scraps - who throws away broccoli/cauliflower stalks or almost half their leek/celery, and since when are bananas "scraps"?
3. I know people eat kiwi skins (among others) in countries where you can pick the fruit ripe from the plant, but those tough things I get here that have spent weeks in transport/storage? No thanks...
4. I'm removing skins/tops/leaves because I want to get rid of pesticides and whatever else is on it! If I want to eat the skins of carrots, potatoes etc. I'll buy organic and leave them on, but I'm not making soup out of something that should go in the trash...
WAIT! Tasty, I just looked at the app and it is AMAZING! I’m deada$$ sending it to every single person I know that can’t cook or only cooks a few things. The step by step video and instruction mode is genius! My fam tells me I should go to culinary school and I love the app. Very smart and easy to use!
Great ideas for the most part but I have a few comments about the veggie stock.
1. I don't recommend using potatoes for stock. They don't add too much flavor and if you let them simmer for too long their starch makes your broth viscid. Ofc this only becomes an issue if there's a lot of potatoes/peels in your stock...but there's really no point in risking it.
2. Bell pepper also is kind of useless...or outright detrimental. Peppers are similar to cucumbers in that they contain lots and lots of water. Which as we all know is tasteless. By adding pepper you basically water down your stock. Same goes for tomatoes, and zucchini btw.
3. (Minor aesthetics): If you don't want your stock to become very dark in color, avoid using too many onion peels. I personally love onions and don't mind the color - but if you'd rather have a lighter to translucent broth, stay away from onions.
4. Asparagus adds a really dominant flavor to the broth. I mean, you can basically make asparagus soup out of just stems. So, know that your broth is gonna taste strongly of asparagus if you add it to the mix.
5. Things that Tasty didn't mention but imho make great additions include: Garlic, parsley, oregano, bay-leaf, egg-plant (you can see in the vid that they included that), radish, and savoy (small quantities). Indian/Asian mustard is an interesting addition but, like asparagus, really tends to dominate the stock.
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I save all my veggie scraps to make broth. It's really yummy, but it tends to be sweet and not a lot of heavy flavor. It's really great for lighter soups and such, because it won't weigh down the flavor, but it's not great for very hearty and flavorful soups. I find that I need a lot more seasonings to bring the flavor back where I want it to be.
I think if tasty is going to be selling their own cookware they should put which one they used in the video as many beginner cooks, like me, make mistakes about what type of cookware to use. Especially with camera angles like these its hard to tell.