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When making a vegetable broth, simmering for 60-90 minutes, the carrots are still pretty firm and flavorful, not spent. Should I simmer longer? or chop smaller?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

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This event was on February 4, 2025

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Teresa Welsh

When making a vegetable broth, simmering for 60-90 minutes, the carrots are still pretty firm and flavorful, not spent. Should I simmer longer? or chop smaller?

Answer

So you've got the answers right there. You bet if you wanna extract more flavor, certainly simmer longer. You can also create more surface area by cutting smaller and therefore extracting more flavor faster. And a third option would be that you can always use that product that still has flavor in it, in something else. In other words, if you have made vegetable stock that is satisfactory to your end goal and you have this mepo that's left over, then consider using that in something else. Um, a different stew or soup or, um, in, uh, vegetable patties or some something else that might come to mind.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.