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Old 10-07-2004, 09:14 AM   #11
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Psiguyy, I got it from Penzys. It is a thick paste. I bet that it would be great just added to water. I think I just may try that tonight as a test.
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Old 10-07-2004, 09:37 AM   #12
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it should have the ratios on the jar...like 1 tsp to 1 cup of water for broth. i also keep a jar of beef and lobster bases in my fridge. they are very concentrated and liven up all kinds of dishes. shelf life in the fridge is months.
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Old 10-07-2004, 07:00 PM   #13
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Originally Posted by GB
Psiguyy, I got it from Penzys. It is a thick paste. I bet that it would be great just added to water. I think I just may try that tonight as a test.
Yeah, that's most likely similar to the kind of stuff I buy. First time I bought it I was stunned that it was a paste and not a powder. It's good stuff. Wouldn't use any other.

If I make a stew and something seems to be missing, I add some base. Either Chicken or Beef. Sometimes a bit of both.
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Old 10-08-2004, 10:18 AM   #14
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OK here is my update. I made general tsao chicken last night over rice. I added chicken base to the rice, even though it didn't need it because of the gen tsao sauce. I basically just added it so I could taste the rice first without the gen tsao sauce. It really gave the rice a fantastic chicken flavor, but I used too much. I used about a tablespoon and the rice became very salty as you guys mentioned it might. The flavor itself was great though. Once I mixed everything together, the sauce overpowered the chicken base, so the meal turned out fine. Now I will know how much to use next time and I wont waste it unless it will really help the dish. Thank you everyone for your suggestions. They have been quite helpful!
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Old 10-10-2004, 07:03 PM   #15
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What to do with chicken base...

I use chicken base when we have a fondue night. Instead of frying in oil we fry in beef or chicken base to help eliminate some of the calories without sacrificing the taste. You must be aware as mentioned the brand toy are using because of the salt. Sometimes you get that batch of boneless chicken that seems tasteless...with that I saute in a chicken base and then "hot it up" with a Frank's hot sauce or whatever. :D
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Old 10-16-2004, 10:37 AM   #16
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Quote:
Originally Posted by kitchenelf
Anytime a recipe calls for chicken stock you can use the chicken base. Or enhance your own homemade chicken stock. Sometimes when I make chicken and dumplings I feel there's not enough flavor in the broth and I will add some base.
what they said.. it adds a stronger flavor to chicken based dishes.. but do be careful, you can get way too much.
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Old 10-17-2004, 09:48 PM   #17
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i make lazy-woman's chicken soup sometimes when i'm too busy too worry about making stock.
make a broth by taste with the base and some water. season with fresh-cracked black pepper, ground sage, dried parsley, a little oregano, dried onion, celery leaves, smashed garlic cloves, and bay leaf.
add sliced carrots and celery, and simmer till tender. add shredded rotissere chicken or chicken breast.

boil some noodles in a seperate pot if you want to, add the drained noodles just before serving. skim off the celery leaves before dishing out.
on REALLY busy days, i just make the broth and sip that instead of making a soup. :D
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Old 10-17-2004, 10:34 PM   #18
 
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Try eliminating the milk/cream/butter and mashing it in with your potato's, with whatever you like to thin it out, if or as necessary...you will probably need to work on this a bit, but that's my first instinct...

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Old 10-21-2004, 02:16 PM   #19
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I have chicken, beef and ham base in the fridge and use them all the time.
they add a nice rich flavor, and are excellent for cheating-like when your making chicken soup with a pre-cooked chicken!! I also use vegetable and fish bullion cubes to liven up soups and gumbo's. great stuff.
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Old 10-26-2004, 05:58 PM   #20
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I like this place. People here appreciate shortcuts using premade stuff. On the other board, if you even hint about using bases, much less boullion cubes, you'd get slammed left and right.

I think I need to get out more. I have never seen ham base. So many chinese soup recipes use ham that using a ham base would make things so much easier!
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