Description
Transform vegetable peels and stems into a flavorful stock, reducing waste and enhancing nutrition.
Technical
Simmering vegetable scraps at 100‑120 °C extracts soluble sugars, amino acids, carotenoids, flavonoids, glucosinolates and phenolic compounds, while Maillard reactions develop complex brown aromatics. The balance of temperature and time governs the release of umami‑enhancing compounds versus bitter phenolics that cause astringency if overcooked.
Science
Primary Reaction
extraction and Maillard browning
Sensory Profile
Aroma ()
earthyvegetalcaramelizedroastedherbaceoussavorynutty
Origin & History
Civilization
Japanese, French, Mexican