{"id":8815,"date":"2022-07-26T11:04:55","date_gmt":"2022-07-26T09:04:55","guid":{"rendered":"http:\/\/tomamishop.vist-test.de\/?p=8815"},"modified":"2025-11-19T16:59:36","modified_gmt":"2025-11-19T15:59:36","slug":"tomami-stocks-broths","status":"publish","type":"post","link":"https:\/\/tomami.eu\/en\/weblog\/tomami-stocks-broths\/","title":{"rendered":"TOMAMI stocks and broths"},"content":{"rendered":"\n

A culinary all-rounder that used widely, be it conventionally for soups and stews or as a basis for aromatic sauces or salad dressings, e.g. in a Swabian potato salad or a pasta salad.<\/strong><\/p>\n\n\n\n

Stock is wonderfully spicy, it adds flavor and peps any dish up.\u00a0In the past, stocks were made at home in a time-consuming process. But the end of the 19th century saw the rise of the stock cube. This practical, inexpensive substitute is pressed into cuboid shapes, often contains salt, flavor enhancers, yeast extract and sugars, which are bound with fat, usually hydrogenated vegetable oil.<\/p>\n\n\n\n

After more than a century, we think it is time to introduce a new kind of stock, TOMAMI stocks! These all-rounders combine quick and easy preparation with delicious flavor enhancement, yet they only contain purely natural ingredients! No artificial flavor enhancers, no yeast extract, no fat.<\/p>\n\n\n\n

The umami power of fully ripe tomatoes, in pure form or as a version containing premium spices, is unleashed simply by mixing with water – done! Making stock is as quick as that and it is so natural and aromatic! Why not draw inspiration from the following recipes.<\/p>\n\n\n\n

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BASIC STOCK RECIPES<\/h2>\n\n\n\n

by Stevan Paul<\/p>\n\n\n\n

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BASIC STOCK<\/strong><\/h3>\n\n\n\n

To make a good basic stock, boil 250 ml of water with approx. 50 ml TOMAMI.<\/p>\n\n\n\n

Use TOMAMI No.1 or TOMAMI No.2 according to preference and Bayern, if described in the recipe.<\/p>\n\n\n\n

To make a tomato stock<\/strong>
Boil approx. 50 ml TOMAMI together with 250 ml of water and 4 chopped dried cherry tomatoes.<\/p>\n\n\n\n

Bayern basic stock<\/strong>
To make a good basic stock, boil 150 ml of water together with approx. 80 ml of VEGAMI<\/a>. Then add either seasoning version, as in the case of the TOMAMI stocks.<\/p>\n\n\n\n

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\"TOMAMI<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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\"TOMAMI<\/a><\/figure>\n<\/div>\n\n\n\n
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STOCK\/BROTH No. 1<\/h2>\n\n\n\n

by Cetina Vicenzino<\/p>\n\n\n\n

<\/div>\n\n\n\n

Pour 1 litre of water into a pan, add the Parmesan rind, lemon zest and TOMAMI W\u00fcrzstoff and leave to simmer for about 15 minutes.<\/p>\n\n\n\n

Shortly before the 15 minutes are up, season with salt and pepper.
Strain the liquid and serve immediately as a broth or use as a stock for another dish.<\/p>\n\n\n\n

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STOCK\/BROTH NO. 2<\/h2>\n\n\n\n

by Cetina Vicenzino<\/p>\n\n\n\n

<\/div>\n\n\n\n

Heat the olive oil in a saucepan. Brown the carrots and sage leaves, sprinkle with a pinch of sugar and deglaze with 1 litre of warm water.<\/p>\n\n\n\n


Stir in TOMAMI Bayern and No.1, add the bayleaf and leave to simmer for about 15 minutes at a low temperature with no lid on. Shortly before the 15 minutes are up, season with salt and pepper.<\/p>\n\n\n\n

Remove the bayleaf and strain the liquid and serve immediately as a broth or use as a stock for another dish, as required.<\/p>\n\n\n\n

<\/div>\n<\/div>\n\n\n\n
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\"TOMAMI<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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\"TOMAMI<\/a><\/figure>\n<\/div>\n\n\n\n
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STOCK\/BROTH No. 3<\/h2>\n\n\n\n

by Cetina Vicenzino<\/p>\n\n\n\n

<\/div>\n\n\n\n

Pound the garlic along with the lemon balm, 1\/2 tsp of sea salt and the olive oil to a paste in a mortar. Mix with the TOMAMI Scharfe Sauce CHILI+INGWER and the Bayern, then pour into a saucepan and heat.<\/p>\n\n\n\n

As soon as the first small bubbles start to form, deglaze everything with 1 litre of warm water and leave to simmer for about 15 minutes at a low temperature with no lid on. Shortly before the 15 minutes are up, season with salt and pepper. Strain the liquid and serve immediately as a broth or use as a stock for another dish, as required.<\/p>\n\n\n\n

<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A culinary all-rounder that used widely, be it conventionally for soups and stews or as a basis for aromatic sauces or salad dressings, e.g. in a Swabian potato salad or a pasta salad. Stock is wonderfully spicy, it adds flavor and peps any dish up.\u00a0In the past, stocks were made at home in a time-consuming […]<\/p>\n","protected":false},"author":5,"featured_media":797,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[],"class_list":["post-8815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-weblog"],"yoast_head":"\nTOMAMI stocks and broths • TOMAMI \u2022 Damit w\u00fcrz was!<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tomami.eu\/en\/weblog\/tomami-stocks-broths\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TOMAMI stocks and broths • TOMAMI \u2022 Damit w\u00fcrz was!\" \/>\n<meta property=\"og:description\" content=\"A culinary all-rounder that used widely, be it conventionally for soups and stews or as a basis for aromatic sauces or salad dressings, e.g. in a Swabian potato salad or a pasta salad. Stock is wonderfully spicy, it adds flavor and peps any dish up.\u00a0In the past, stocks were made at home in a time-consuming […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tomami.eu\/en\/weblog\/tomami-stocks-broths\/\" \/>\n<meta property=\"og:site_name\" content=\"TOMAMI \u2022 Damit w\u00fcrz was!\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/tomami.eu\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-26T09:04:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-19T15:59:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tomami.eu\/wp-content\/uploads\/2022\/02\/rezepte-tomami-bruehen-umami-853x1280-2.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"853\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mike Mike Hermann\" \/>\n<script 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