I'm making veggie stock but I didn't saute the veggies first. Will it not be as good?
I'm using carrot, celery, leek, fennel, onion, shallot, garlic, thyme, bay leaf and peppercorns. Threw all that in a big pot of water, brought it to a boil and am now simmering. Would it turn out much more flavorful if I chopped the veggies and sauteed first? Also, how long should I simmer? I
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Now use my potato ricer more for other things than potatoes. Including squeezing water out of cooked spinach or for making cabbage slaw where you salt, squeeze and rinse the slaw before dressing. (that tech prevents overly watery slaw).