Vegetables for making stock
i have been saving my veggie scraps for the last few days to make a chicken stock.
Question- can i put them in the freezer to keep longer or will they be too mushy and gross to use for stock after that?
will it affect the taste?
I always save and freeze vegetable bits, especially dark green ones, for a few days before making stock. I've never had a problem with mushiness or poor taste. It's very handy to have a ziploc in the freezer that you just toss cuttings into.
ahh i could kick myelf thinking about all the vegetable trimmings i've thrown away in the past, not thinking about making stock with them!