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Vegetable nage: Difference between revisions
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===Vegetable nage (or Japanese vegetable stock)=== | |||
This very cheap and very easy [[Stock|stock]] is a great base for many [[Soups|soups]] and [[Sauces|sauces]]. It makes around 1750ml, which will last for 4 days in the [[Fridge|fridge]] and [[Freeze|freeze]]s very well - we freeze it in 250ml and 500ml containers (most recipes on this site that use it use multiples of these amounts), and also in ice cube [[Freezer|freezer]] bags, so we can pop a couple out for recipes like [[Crab]] Linguine which just uses a little. Making Nage creates one of the most comforting aromas in the world. | |||
''Nage is the term used in the USA for a flavoured liquid used for [[Poaching|poaching]] delicate foods, typically [[Seafood|seafood]]. A traditional nage is a [[Broth|broth]] flavoured with [[White wine|white wine]], [[Vegetables|vegetables]], and [[Herbs|herbs]], in which seafood is [[Poached|poached]]. The liquid is then reduced and thickened with [[Cream|cream]] and/or [[Butter|butter]].'' - Wikipedia | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=29th September 2016 | |DatePublished=29th September 2016 | ||
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|TotalCalories = 922 | |TotalCalories = 922 | ||
|PortionCalories = 922 | |PortionCalories = 922 | ||
|Image = [[Image:Tantan soup with ramen, pak choi and mad eggs recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Tantan soup with ramen, pak choi and mad eggs recipe.jpg|thumb|middle|none|alt=Electus]]}} | ||
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[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
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