How to save my vegetable stock
I'm making vegetable stock right now, and it's been going for around an hour and a half. Just tasted it and it was super bitter -- and then, duh, remembered I had put dandelion greens stems in there. Is it save-able? If I keep it cooking will the sweetness of the other veg help? Let me know!
Recommended by Food52
16 Comments
This link also has great info about making all kinds of stock: http://www.sfgate.com/food/article/STOCK-TIPS-3237449.php
Voted the Best Reply!