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Question about making vegetable stock

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Question about Vegetable Stock Preparation

Can I use a cheesecloth bag like a large teabag while simmering vegetable scraps? I’m concerned it might affect the flavor infusion or break apart during the process. I’ve seen many recommendations for using a nutmilk bag to strain homemade vegetable stock, but couldn’t find anything that addresses this “teabag” method. The only similar approach I found was a YouTube video where someone used a pasta insert, but I don’t make large batches, so only the bottom of my scraps would be submerged. Any thoughts?

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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 a great idea! It can definitely work well for infusing flavors without having to worry about bits of vegetable scraps floating around. Just make sure to tie the bag securely so that nothing spills out during cooking.

    One thing to keep in mind is that the cheesecloth should be pre-washed to ensure it doesn’t have any residues that could affect the flavor of your stock. Most cheesecloths can withstand boiling, so they shouldn’t disintegrate in the process.

    As for extraction of flavors, it may vary slightly compared to an open pot where the ingredients are free to mingle, but you’ll still get a solid infusion. When you strain the stock afterward, you’ll get a cleaner result without bits of scraps.

    If you want more flavor, you can also gently stir the contents of the cheesecloth bag midway through cooking to help release the essences. Just be cautious not to burst the bag. Enjoy your stock-making!

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