Oooohhhh shiny ...
I tried Heston's vegetable stock, just a basic stock with leek, carrot, onion, mushrooms, fennel and celery. Herbs were just thyme and flat leaf parsley.
Butter was melted...
Vegetables were sliced and softened...
Water added, and the cooker brought up to pressure.
Here's the safety valve weight wobbling, which is what is it is meant to do.
(Click for movie)
After 20 minutes on simmer, the pot was taken off the heat and allowed to cool and release the pressure. The vegetables looked like this.
The flat leaf parsley was added and allowed to infuse for 20 minutes.
The result was a very flavourful stock.
I left a little of the stock in the vegetables and pureed them to make soup.
A very good haul from a couple of hours work. 2 kg of stock and 2 kg of vegetable soup.
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