corn husk broth was mentioned in the Flavor Bible (which i was introduced to here on Rouxbe, thank you very much!) and was curious if any body here is familiar with or has even made it before?

i'm assuming that you would slowly sweat the sliced husks with chopped onions, a small amount of water and salt like you would when prepping a mirepoix for stock? i've only just begun making my own vegetable stock from scrap vegetable bits that i save in a ziplock bag in the freezer through trial-and-error, so i'm rather intrigued by the idea of using a part of the corn that's inedible to make sublime stock...or at least i recall the chef (Vitaly Paley) stating that it was pure yummm! had to return the book to the library so don't have it with me to reference the exact quote but he did mention that the list of ingredients was husk, onion, salt and water. very simple.

any and all recommendations or suggestions regarding proportions and the best technique for extracting the "corniest" flavor would be greatly appreciated.

thank you

Salt is what really helps draw flavor from the all parts of the corn - husk, cob, and kernel. Don't need much, about 1/2 t per quart/liter of cold water. The water should just cover the ingredients for most flavor.

I just made a veg stock with some chickpeas - dried and soaked first - about 1/4 cup dry per quart and the result was outstanding, buttery and earthy.

thank you! and your chickpea stock sounds fabulous. i would have never thought of making stock from a legume. so much food, so little time to stick greedy fingers in to test out everything...but i will try.

Not sure if you saw this but wanted to point it out.

http://222.rouxbe.com/recipes/2332-vegetable-stock

Chickpea stock does sound fantastic too.

thanks, Joe and Tony! i was waiting for a veggie stock to show up in the Cooking School and didn't think to check out Rouxbe Certified files.