That’s a lot of words for what is a pretty easy process. I always save scraps from onions, carrots, celery and mushrooms in a gallon ziplock. Once the bag is full, I simmer everything under water for a half hour and strain through a china cap. I don’t know why SE makes it seem so complicated. Or why the article suggests saving tomato or ginger or garlic scraps, because no. If I want a dish to taste like one of those things, I’ll add it later.
1 Like
