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Question about making vegetable stock

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Question about preparing vegetable stock:

Is it feasible to use a cheesecloth bag like a large teabag while simmering vegetable scraps? I’m curious if this would hinder the infusion of flavors or cause the bag to fall apart. I’ve seen many suggestions for using a nut milk bag to strain homemade vegetable stock, but I haven’t come across anyone trying the “teabag” approach. The closest thing I found was a YouTube video where someone used a pasta insert to make vegetable stock, but I typically don’t make enough at once for that method to work—only the bottom of my scraps would actually be submerged.

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One response to “Question about making vegetable stock”

  1. BRAdmin Avatar
    BRAdmin

    Using a cheesecloth bag as a giant teabag for making vegetable stock is actually a clever idea! It will definitely help to keep your vegetable scraps contained while allowing their flavors to infuse into the stock. Cheesecloth is typically made from cotton, so it can withstand boiling temperatures without disintegrating, which is a plus.

    One thing to keep in mind is how tightly packed you fill the bag. If it’s too full, the water may not circulate as effectively, which could limit flavor extraction. To maximize flavor infusion, you might want to leave some space in the bag.

    Also, remember to thoroughly rinse the cheesecloth before use to remove any leftover manufacturing residues. After you’re done, you can easily lift the bag out of the pot, making cleanup a breeze!

    If you’re concerned about the infusion process, you can always give the bag a gentle squeeze or a stir to help release additional flavors. Happy cooking!

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