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Old 04-13-2006, 07:45 AM   #11
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I vote for the soup bases too- much nicer flavor. I add a bit to my extra chicken stock if I find it isn't rich enough for my taste- then freeze it and it's ready for my next "creation".
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Old 04-13-2006, 08:26 AM   #12
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Personally, I can't recall ever using any of the cubes or granules.....I know I don't have any in my cabinet. However, I use Chicken Broth a lot.
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Old 04-13-2006, 10:10 PM   #13
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"To use stock is always better. But if you make the dish well you will still get a very good result even if you use water instead. For an even better result, you can do what I do when I cook at home without a stock: I use bouillon cubes. This will be shocking to many people, but the bouillon cubes that are sold under brand name Knorr, which come from Switzerland, are excellent (there may be other good brands); they are very valuable to the cook at home who has not much time. They are not as good as a real stock, but they are better than plain water. They make a good dish even better, as long as they are used with restraint."

Was amazed when I read that a number of years ago.

The author of that statement was Andre Soltner in "The Lutece Cookbook".

(Lutece was for many years one of the premier restaurants in NYC. We took mil and sil there once, for a very special occasion, and believe it deserved its reputation, at least IMHO.)

Love making stock, and find chicken stock easy to make.

But like most people, we are busy and do rely upon short cuts.

Often use canned chicken broth/stock.

And prefer the chicken base to the cubes.

But heck, if the cubes are fine for Andre Soltner, who am I to argue?
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Old 04-20-2006, 01:01 PM   #14
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Both have their place. If I'm camping, then it's boullion cubes. If I'm at home, I prefer home-made chicken broth. If I'm using canned, then I use either Butterball or College House brands. If I'm using a soup base, then it's going to be... aww rats. I can;t remember the name that I like. Something like Herrington Farms.

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Old 04-21-2006, 10:07 AM   #15
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Good thread....

What are some examples of good pastes you can buy?

I also prefer to make my own broths, but often use Swanson to save time.
I've also keep the Goya boullions on hand in a pinch and also like the Knorr products. Anyone familiar with the Goya brand boullion?
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Old 04-21-2006, 11:00 AM   #16
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Quote:
Originally Posted by Sandyj
...Anyone familiar with the Goya brand boullion?
I know the brand and use it regularly. I have never used their bouillion.

I keep small tubs of chicken and beef bases in the fridge. It's similar to bouillion but not as dry. It's a paste and has less salt in it than most cubes/granules. I currently have Minor's on hand. I have also used Penzey's.
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Old 04-22-2006, 02:56 AM   #17
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homemade chicken buillion

johnu - if you generate lots of broth anyway, you may want to try what i do, about once a year, usually in the winter. i get a huge stock pot, stuff it with chicken backs, necks, and sundry bones which come quite cheap, boil it up for about an hour or so, and strain. then i reduce it till, well, quite a bit, until the color becomes rather dark. the more you reduce it, the better. this produces a quite rubbery gelatin, which i cut into cubes, toss into a zip lock bag, and toss into the freezer. over the succeeding months, it becomes freeze dried, as the water content moves to the outside of the cubes and becomes frost, which you can shake off. this keeps me in chicken bullion(?) for a year or more. it's as convenient as any commercial product, tastier, and doesn't have any salt, msg, or other "flavor enhancers". a little project for a rainy morning.

as an little addenda: i sometimes (when i have the freezer space) keep 1 or more large zip lock bags into which i throw my onion skins, carrot ends and skins, celery leaves and ends, mushroom stems and the occasional piece of tomato. when enough are accumulated, they go into my next stock reduction project.
thinking about it, the above stock gets "quite dark" chiefly due to the onion peels, etc.
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Old 04-24-2006, 01:52 PM   #18
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I have Minor's and Penzey's base, too. I like Minor's better,a ctually. Penzey's seems really sweet to me.

Goya has MSG in it, I am pretty sure. I often use a pinch of Goya seasoning (for the MSG), but have not used their boullion cubes.
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Old 04-24-2006, 05:36 PM   #19
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Quote:
Originally Posted by Goodweed of the North
Both have their place. If I'm camping, then it's boullion cubes. If I'm at home, I prefer home-made chicken broth. If I'm using canned, then I use either Butterball or College House brands. If I'm using a soup base, then it's going to be... aww rats. I can;t remember the name that I like. Something like Herrington Farms.

Seeeeeya; Goodweed of the North
That should have read - Orington Farms Chicken Base. They also have other soup bases as well. Look them up on their website. They make a quality product.

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