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[QUESTION] What are your favorite spices to use in soups?
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already heard about the stock option (and forgot about it), but i wondered: how do you handle sand or other dirt attached to the trimmings?
i've tried to filter with a coffee filter, but its really tedious and takes ages until all stock is filtered.
the double freezing option is very cool. do you concentrate the stock, or add just as little water as possible when cooking the stock?
So... the vast majority of my vegetables, I grow aeroponically in a greenhouse out back... there's no sand to speak of.
That said... you should wash your fruits and veggies.
Plain running water, rubbing or scrubbing with a clean brush. no need for soap or 'produce wash". if you have a salad spinner.... that'll simplify washing and drying salad greens.
For soft fruits, just hand wash them gently under flowing water and trim away bruised sections. For things that are more firm, you can get a little rougher, including going up to a scrubby brush.
store bought, whole mushrooms... absolutely need to be washed in water. That "grit" or "sand" is sterilized manure. foraged mushrooms... well I'm not brave enough for that. in any case, as long as you're not literally soaking them, mushrooms don't absorb water. They just have a TON of water in them naturally. (i wasn't a big mushroom fan. mostly because my mom would cook them horribly. bleck. Anyhow. what my GF does is a quick, thorough wash in a bowl of cold water to get the shit out/off and then goes to a towel to pat dry and then lets them airdry a bit before use.
(the manure is safe to consume. it won't kill you. won't even make your stomache upset, but, uh, it tastes awful in soups and stocks, and it's unpleasant and gritty. Also. it's still literally shit.) (pre sliced is already cleaned and ready to rock.)
You have to clean the veggies before you make your soup.