Condiments: make your own vinegar, harissa and hot sauce was released in Sweden in 2015, but just recently it appeared here in Holland translated and today I have the pleasure to review the book. I also have chosen a super recipe. So simple yet so incredibly useful; your own homemade dehydrated veggie bouillon!
You probably, just like me, read on most packages in the store before you buy them. Probably you will be equally amazed at how much “crap” they tend to put in them. ready-made sauces and various condiments that at first glance may seem handy (and often can taste quite good), also surprisingly often contains different flavor enhancers and preservatives of different kinds.
What to do if you want to avoid it? Yes. Caroline Dafgård Widnersson took one year for roasting, fermenting, mixing and cooking to find the best and natural ways to make your own Asian sauces, vinegar, bouillon and herb mixes. Fortunately, we get to enjoy her hard work through her book Condiments.
This book is a true pleasure to dive into for any foodie. Now you can make your own mustard, ketchup, barbecue oil, curry paste, vinegar and even Hoisin sauce! In the book you will find recipes for so many things that will bring your food an extra touch. Often the recipes are simple to make and the ingredients often easy to find in a regular (though well stocked) supermarket.
As usual when I find a cookbook so wonderfully inspiring, there are many, many pages folded for future food adventures in the kitchen. The coming spring, I just have to make the elderflower vinegar!
Make your own homemade dehydrated veggie bouillon
Often when making a good soup or sauce, we start with a sizzling in the pan with chopped onions and maybe some carrot or celery. Flavors that are impossible to discern later in the dish but clearly missing if you don’t have them.
When the liquid has been added, it’s also nice to add some stock to get the full flavor in an easy way. Part from adding taste, you also too often add extra salt, vegetable fat in different varieties, starch, yeast extract, sugar, flavor, maltodextrin and just a tiny part veggies.
By making your own bullion powder, you know exactly what you add to your food and even more important, this broth is a real treat! I have boiled both chickpeas and quinoa in it and also added a spoonful to my sauces and soups. A lot of flavor!
I ground my dried vegetables in an electric coffee grinder which then became a very fine powder. I’ve also tried to grind it in a mortar and then there had a coarser but equally good powder that was wonderful to sprinkle over an avocado. A simple but really useful recipes.
Let’s get to work!
Homemade dehydrated veggie bouillon
2 yellow onions, peeled and thinly sliced
2 tablespoons light soy sauce (I took tamari)
1/2 leek, thinly sliced
1/2 stalk celery, thinly sliced
2 mushrooms, thinly sliced
3 tomatoes, thinly sliced
How do I do it?
1. Add the cut onion to a bowl and add the soy sauce. Marinade the onion for 2 hours. Pour the onion in a strainer and press gently with a spoon against the strainer to get most of the moisture out of the onion.
2. Preheat the oven to 60° C. Spread the marinated onions on a silicone mat or baking parchment paper.
3. Cut the leeks, celery and champions thinly with a sharp knife or mandolin. Spread them on a silicone mat or baking parchment paper.
4. Cut the tomatoes into slices as thin as possible with a sharp knife or mandolin. Spread them on a silicone mat or baking parchment paper.
5. Place the trays in the oven and let it dry overnight. It can be handy to keep the oven half-open as the tomatoes and onions contain a lot of moist which then can seep out.
6. Mill the dried vegetables in an electric spice grinder or in a mortar and pestle it to a fine powder. Store the dehydrated veggie bouillon in a jar with a tight-fitting lid.
The dehydrated veggie bouillon is a real umami-bomb and can be used as a seasoning and of course replacing a factory made bullion cube. The powder adds a great flavor to stews, sauces and soups.
Condiments: make your own vinegar, harissa and hot sauce
Caroline Dafgård Widnersson
The book is at this moment only available in Swedish, Dutch and Norwegian. The book was published 2015 in Sweden but appeared translated into Dutch in the end of 2016.
Publisher Natur & Kultur