Make great soup from the odds and ends of your kitchen
The vacmaster is great in all but one way. You know the feeling that you should save scraps of stuff to make soup with later, that gets worse. a lot worse.
We cleaned out the freezer and found about a year’s worth of badly labeled and mystery bags of potential soup bases and finally tried it. There’s some country ham and barley stock, some cheese rinds, some ends of rye bread, carrot solids, pear juice, beef bones, country ham ends, etc.
We had some duck leftover from Valentimes Day, so that was going to be used too. We had carrots, jalapenos, and cilantro quietly waiting in the back of the fridge huddled together waiting for garbage night.
Nothing would be wasted tonight. We were finally making garbage soup. Sort of cheating though, since some of the the garbage we had was soup stock. oh well. From the stuff in the fridge, we decided to make it pho ish. but use whatever the stock came out as. I threw in some pho seasoning and dumped all the stuff into the pressure cooker. 
About an hour later I strained out a delicious stock. Rich and meaty. Dense, hearty, crazy flavorful. Layer noodles, duck, soon to be rotten vegetables, pour over nearly thrown away stock and whoosh, you’ve got dinner for two days and lunch one day. The smug satisfaction from not wasting anything lasts forever.
- 1 qt Country Ham and Barley Stock
- 2 ends of rye bread
- 1 bag of misc cheese rinds
- 6 shortrib bones
- 1 small bag of slices of benton's country ham fat
- 1 bag centrifuged carrot solids
- 1 nearly rotten carrot
- 2 neglected jalapenos
- 1 starting to get brown lime
- 1 bunch of droopy cilantro
- 2 breasts delicious sous vide duck breast
- Empty freezer of all potential stockmaking ingredients
- Put ingredients into pressure cooker with appropriate spices
- cook 1 hour
- strain through a coarse and fine strainer
- retherm duck at 57C and sear off
- cook some noodles
- simmer stock
- grate/ slice vegetables
- pile up noodles, duck vegetables cilantro, pour over stock eat!