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Comment by rolivercoffee | Hacker News Reader

James Hoffmann had an interesting take on making vegetable stock. TL;DW: He used a juicer

When I make stock I usually follow the traditional route, but rather than discard the vegetables I stick my Bamix into the pot and let it run until the contents are silky smooth. (Think of the Bamix as a poor man’s Pacojet if you run it long enough :-)). This results in what can best be described as a runny purée.

If I’m making something that will be thickened there is no need to run the result through a fine meshed sieve. And most of the time when I cook that is the case. Which means no unnecessary waste.

If you want a broth then I suppose I could let it sit until the solids have settled and scoop off the liquid. What I usually do is go easy on the Bamix so the more of the solids are taken out by the sieve.

What would be more interesting would be to do both: juice first, the sautee and then cook the pulp and finally combine the two.

I do something similar! Usually I will lightly fry or roast the scraps before blending in the vitamix, then straining. It’s great. I am also getting into flavoring oils/fats in a similar way.

> I stick my Bamix into the pot and let it run until the contents are silky smooth

How do you like the Bamix? I was considering replacing my aging Kitchen Aid immersion blender (which I love, but it’s starting to fall apart) with either another Kitchen Aid, or a Braun, or a Bamix. The Bamix seems a very opinionated design, but interesting. Reviews I’ve seen are split between love/hate, though.

Not the op but I don't think it blends better than others. What I really don't like is the little split in the removable blade where food sticks into and you can only remove using a dental floss or a folded piece of paper. Knowing that I would have got one with a fixed blade.

I just throw the blade in the dishwasher and it has come out clean every time.

You're right that it isn't as fast as some other blenders, but I think it makes up for it with the simple and durable design. I can live with having to run it for a bit longer.

I'm a big fan of it. The business end has a very simple and open design that makes it work much better than other immersion blenders I've had. Since the end is all metal I can use it in boiling liquids with no problems. I don't put it in past the metal part, but apparently this bit is watertight as well. The motor is really good. Has a lot of oomph.

I saw a test where they put the bamix up against a few other immersion blenders and it did well. It wasn't the fastest, but among the fast ones. The thing that sets it apart is the clean and simple design. I've had mine for a bit over a decade without any problems.

I'm sure there are other products on the market that you should consider. I must admit that I have not kept abreast of immersion blender news. But I would have no problem recommending it. It is one of the most useful tools in my kitchen.

The juicer method completely changed my stock-game. After trial and errors, here is what I do now:

- Chop the veggies into a pot and fill with some water

- Pour everything into a stand mixer and blend it (veggie smoothie)

- Cook the soup smoothie, add water if needed and strain in 2-steps (coarse & fine) afterwards

- Let the pulp cool and throw it into a juicer for maximum extraction

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- You can sauté with oil in the beginning for additional flavours

- Simmer and reduce for more concentrated flavours in the end

Be aware, after tasting these intense veggie flavours, you won't be able to go back to normal veggie stock.

That's how commercial vegetable stock gets made.

I am suspicious of this approach given that so much fiber is removed from the stock. Surely some of that pulp has flavor to contribute?

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