Go to the Recipe: Super Flavorful, Fresh, and Vibrant Vegetable Broth—Fast!
Are there any good substitutes for celery? I am allergic to it. Hives everywhere...very nasty.
Why the baking soda addition to the pressure cooker method?
Try lovage. Same family. Test to be sure.
Hi Alina,
Baking Soda raises the PH to increase the Maillard reaction.
Interesting article here:https://food52.com/blog/16263-put-baking-soda-in-your-cream-of-tomato-soup-here-s-why#:~:text=When%20you%20add%20baking%20soda%20to%20tomato%20soup%20(or%20sauce,soup%20without%20risking%20curdling%20it
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Thanks for doing some more recipes for vegan and vegetarian. Soo useful! Love the sound of this recipe but have not tried it yet.
TLDR: you get more browning and flavour.
Baking soda is alkaline (high pH); alkaline environments help break down large food molecules into smaller molecules that brown more quickly and evenly. A long cook time can help break down large molecules with heat and agitation, but many molecules are just too complex to be broken down at all. In this recipe, they're combining high heat and agitation from the pressure cooker with alkalinity to brown the vegetables efficiently. For the same reason, vegetables are grated because the small pieces can have more browning on their surface than a single, much larger piece.
Can I please tell you how much I LOVE this article!!
Can the final stock be reduced for storage and then "rehydrated" later? I've come across posts on reddit saying someone has tried it with other veg stock and it became bitter. But they don't say they "rehydrated" it. Thank you
