I'm making a vegetable stock that I'll be turning into soup later today

I'm making a vegetable stock that I'll be turning into soup later today.

Do I salt it during the boiling process? I can't find a trustworthy answer on google. I have been always adding at least a bit of salt but I feel that's a major fuckup.

i don't, but i don't think it's a major fuck up if you do

You can salt it when making the stock, but personally I would advise holding off and salting it later, right before you serve it.

You can always add more salt to a dish but you can't remove it. I avoid salting my stocks because depending on how you are using it later it could easily end up too salty in the finished dish.

Since the time at which you add the salt to a soup or stew has zero effect on the cooking process it makes more sense to leave the salting to the end right before you serve.

>the time at which you add the salt to a soup or stew has zero effect on the cooking process
Hmm.

This is the correct answer.

The stock will reducr greatly, and you can end up with too much salt. It's guesswork if you do it before cooking. So do it after.

"You can ways add, but not take away."

Good thing stock is water based and you can dilute it if it's too salty.

I always roast vegetables before I use them for non-meat stocks.

Bouquet garni should also be in OPs pot, which is seasoning...

I season my roasted veg, then add water and bouquet garni, simmer for a while, strain, then re-season to taste.

>Good thing stock is water based and you can dilute it if it's too salty.

Adding water sucks since that would also dilute the vegetable flavor along with the salt.

It's nearly impossible to over season stock. The few times I've "over seasoned" it, I've removed it from one pot, put into larger pot and added water to dilute it, then simmered for an extra 30mins. Not too complicated.

That being said OPs stock should be seasoned with herbs and salt before it's even strained.

So I take it you've never reduced a bunch of stock to make a glaze or a sauce?

Pre-seasoned stock is infinitely more versatile than plain stock.

>not using butter, wines, sherries, ports and spirits to make your sauces.

Your taste is impeccable and discerning.